Wheat

This ancient grain can actually be very nutritious when it is grown and prepared in the appropriate manner. Unfortunately, the indiscretions inflicted by our modern farming techniques and milling practices have dramatically reduced the quality of the commercial wheat berry and the flour it makes.

Wheat is one of the oldest known grains, its cultivation is as old as civilization itself. Some accounts suggest that mankind has used this wholesome food since 10,000 to 15,000 years BC. Botonists have identified almost 30,000 varieties of wheat.

With the advent of modern farming, the number of varieties of wheat in common use has been drastically reduced. Today, just a few varieties account for 90 percent of the wheat grown in the world.

When grown in well-nourished, fertile soil, whole wheat is rich in vitamin E and B complex, many minerals, including calcium and iron, as well
as omega-3 fatty acids. Proper growing and milling methods are necessary to preserve these nutrients and prevent rancidity. Unfortunately, rather than focus on soil fertility and careful selection of seed to produce varieties tailored to a particular micro-climate, modern farming practices use high-tech methods to deal with pests and disease, leading to overdependence on chemicals and other substances.

It Starts with the Seed

Even before they are planted in the ground, wheat seeds receive an application of fungicides and insecticides. Fungicides are used to control
diseases of seeds and seedlings; insecticides are used to control insect pests, killing them as they feed on the seed or emerging seedling. Seed companies often use mixtures of different seed-treatment fungicides or insecticides to control a broader spectrum of seed pests.

Pesticides and Fertilizers

Some of the main chemicals (insecticides, herbicides and fungicides) used on commercial wheat crops are disulfoton (Di-syston), methyl parathion,
chlorpyrifos, dimethoate, diamba and glyphosate. Besides contributing to the overall toxic load in our bodies, these chemicals increase our susceptibility to neurotoxic diseases as well as to conditions like cancer. Many of these pesticides function as xenoestrogens, foreign estrogen that can reap havoc
with our hormone balance and may be a contributing factor to a number of health conditions. For example, researchers speculate these estrogen-mimicking chemicals are one of the contributing factors to boys and girls entering puberty at earlier and earlier ages. They have also been linked to abnormalities and hormone-related cancers including fibrocystic breast disease, breast cancer and endometriosis.

Hormones on Wheat?

Sounds strange, but farmers apply hormone-like substances or "plant growth regulators" that affect wheat characteristics, such as time of
germination and strength of stalk. These hormones are either "natural," that is, extracted from other plants, or synthetic. Cycocel is a synthetic hormone that is commonly applied to wheat. Moreover, reserch is being conducted on how to manipulate the naturally occurring hormones in wheat and other grains to achieve "desirable" changes, such as regulated germination and an increased ability to survive in cold weather.

No studies exist that isolate the health risks of eating hormone-manipulated wheat or varieties that have been exposed to hormone application. However, there is substantial evidence about the dangers of increasing our intake of hormone-like substances.

Chemicals Used in Storage

Chemical offenses don’t stop after the growing process. Before commercial grain is even stored, the collection bins are sprayed with insecticide, inside
and out. More chemicals are added while the bin is filled. These so-called "protectants" are then added to the upper surface of the grain as well as four
inches deep into the grain to protect against damage from moths and other insects entering from the top of the bin. The list of various chemicals used includes chlorpyrifos-methyl, diatomaceous earth, bacillus thuringiensis, cy-fluthrin, malathion and pyrethrins.

Then there is the threshold test. If there is one live insect per quart of sample, fumigation is initiated. The goal of fumigation is to "maintain a toxic concentration of gas long enough to kill the target pest population." The toxic chemicals penetrate the entire storage facility as well as the grains being treated. Two of the fumigants used include methyl bromide and phosphine-producing materials, such as magnesium phosphide or
aluminum phosphide.

Grain Drying

Heat damage is a serious problem that results from the artificial drying of damp grain at high temperatures. Overheating causes denaturing of the protein and can also partially cook the protein, ruining the flour’s baking properties and nutritional value. According to Ed Lysenko, who tests grain by baking it into bread for the Canadian Grain Commission’s grain research laboratory, wheat can  be dried without damage by using re-circulating
batch dryers, which keep the wheat moving during drying. He suggests an optimal drying temperature of 60 degrees Celsius (140 degrees Fahrenheit).
Unfortunately, grain processors do not always take these precautions.

Modern Processin

The damage inflicted on wheat does not end with cultivation and storage, but continues into milling and processing. A grain kernel is comprised of three
layers: the bran, the germ and the endosperm. The bran is the outside layer where most of the fiber exists. The germ is the inside layer where many
nutrients and essential fatty acids are found. The endosperm is the starchy middle layer. The high nutrient density associated with grains exists only when
these three are intact.

Flour was originally produced by grinding grains between large stones. The final product, 100 percent stone-ground whole-wheat flour, contained everything that was in the grain, including the germ, fiber, starch and a wide variety of vitamins and minerals. Without refrigeration or chemical preservatives, fresh stone-ground flour spoils quickly.

After wheat has been ground, natural wheat-germ oil becomes rancid at about the same rate that milk becomes sour, so refrigeration of whole
grain breads and flours is necessary. Technology’s answer to these issues has been to apply faster, hotter and more aggressive
processing.

Since grinding stones are not fast enough for mass-production, the industry uses high-speed, steel roller mills that eject the germ and the bran. The resulting white flour contains only  fraction of the nutrients of the original grain. Even whole wheat flour is compromised during the modern milling process. High-speed mills reach 400 degrees Fahrenheit, and this heat destroys vital nutrients and creates rancidity in the bran and the germ. Vitamin E in the germ is destroyed--a real tragedy because whole wheat used to be our most readily available source of vitamin E.

Literally dozens of dough conditioners and preservatives go into modern bread, as well as toxic ingredients like partially hydrogenated vegetable
oils.

The extrusion process, used to make cold breakfast cereals and puffed grains, adds insult to injury with high temperatures and high pressures that create additional toxic components and further destroy nutrients--even the synthetic vitamins that are added to replace the ones destroyed by refinement and
milling.

“Enriched”means that some, but not all, of the nutrients lost during processing are added back – but in synthetic form and not enough.

It’s understood that refining food destroys nutrients. With the most nutritious part of the grain removed, white flour essentially becomes a form of sugar.
Consider what gets lost in the refining process:

- Half of the beneficial unsaturated fatty acids
- Virtually all of the Vitamin E
- Fifty percent of the calcium
- Seventy percent of the phosphorus
- Eighty percent of the iron
- Ninety eight percent of the magnesium
- Fifty to eighty percent of the B vitamins
- Seventy-five percent of the potassium

Chromium helps our cells assimilate serum glucose. An estimated 80% of North Americans are chromium deficient. Low chromium is linked to the
increasing incidence of diabetes.

You can be assured that the synthetic vitamins and minerals are low quality and there are some who say they do more harm than good. Enriched
just makes it sound good for you!

Flour is bleached with chemicals that leave residues of altered substances in the flour. These side products have never been studied to see what
effects are on humans. Germany has banned chemical bleaching agents since 1958.

Bleaching alters the protein content (gluten) so chemical dough conditioners are used to make up for this. There are specially engineered
doughs, mixed in large, central factories filled with chemical additives and dough conditioners to speed up the process of preparing bread.

Special aroma and flavour additives augment the natural aromas and flavours that would be created if the bread was made
naturally.

Chemical preservatives allow bread to be shipped long distances and to remain on the shelf for many days without spoiling and without
refrigeration.

Healthy Whole Wheat Products

Purchasing organic or biodynamic wheat assures that you are getting the cleanest, most nutritious food possible. It also automatically eliminates the possibility of irradiation and genetically engineered seed. Buy organic 100 percent stone-ground whole-wheat flour at a natural food store.

Slow-speed, steel hammer-mills are often used instead of stones, and flours made in this way can list "stone-ground" on the label.

This method is equivalent to the stone-ground process and produces a product that is equally nutritious. Any process that renders the entire grain into usable flour without exposing it to high heat is acceptable.

If you do not make your own bread, there are ready-made alternatives available. Look for organic sourdough or sprouted breads freshly baked or in the freezer compartment of your market or health food store.

If bread is made entirely with l00 percent stone-ground whole grains, it will state so on the label.

When bread is stone ground and then baked, the internal temperature does not usually exceed 170 degrees, so most of the nutrients are preserved.

As they contain no preservatives, both whole wheat flour and its products should be kept in the freezer. Stone-ground flour will keep for several
months frozen.

Sprouting, soaking and genuine sourdough leavening "pre-digests" grains, allowing the nutrients to be more easily assimilated and metabolized. This is an age-old approach practiced in most traditional cultures. Sprouting begins germination, which increases the enzymatic activity in foods and inactivates substances called enzyme inhibitors.

These enzyme inhibitors prevent the activation of the enzymes present in the food and, therefore, may hinder optimal digestion and absorption.
Soaking neutralizes phytic acid, a component of plant fiber found in the bran and hulls of grains, legumes, nuts, and seeds that reduces mineral absorption. All of these benefits may explain why sprouted foods are less likely to produce allergic reactions in those who are sensitive.

According to research undertaken at the University of Minnesota, sprouting increases the total nutrient density of a food.

For example, sprouted whole wheat was found to have 28 percent more thiamine (B1), 315 percent more riboflavin (B2), 66 percent more niacin (B3), 65 percent more pantothenic acid (B5), 111 percent more biotin, 278 percent more folic acid, and 300 percent more vitamin
C than non-sprouted whole wheat.

This phenomenon is not restricted to wheat. All grains undergo this type of quantitat ve and qualitative transformation.

These studies also confirmed a significant increase in enzymes, which means the nutrients are easier to digest and absorb.

Liquid Chlorophyll

Liquid Chlorophyll is the life force of plants and contains life-giving nutrients that our bodies easily assimilate. It has the ability to detoxify the liver and blood. Chlorophyll acts as an internal deodorizer, breaking down unhealthy bacteria in the digestive tract. It stimulates the production of hemoglobin, which transports oxygen to cells.

When the liver receives sufficient oxygen on a regular basis it is able to manufacture specialized enzymes that are capable of neutralizing toxins
effectively and quickly. These enzymes then make the toxins water soluble so they can be eliminated efficiently. This prevents free radicals from accumulating and causing future damage. Oxygen is required for every cell to breathe and convert glucose into energy. Cells that are chronically starved of oxygen cannot convert glucose, collect vital nutrients or exhale carbon dioxide and other waste products. This creates a very sluggish and weak system subject to harm from viruses, bacteria, parasites and fungi. By helping the body synthesize hemoglobin, liquid chlorophyll helps fight
anemia.

It also fights constipation by keeping the bowel tone healthy and intestinal flora in good balance. Liquid chlorophyll enhances digestion and increases overall energy.

Milk Thistle

Supports the hepatic system. Promotes and maintains blood sugar levels already within the normal range. Helps prevent damage from environmental toxins. Milk Thistle provides a supply of silymarin (a constituent of milk thistle) to the liver, which may help protect the liver against ingested toxins. The liver performs 500-plus functions, including filtering and destroying toxins in the body. Providing it with proper nutrients allows this essential organ to function at top capacity. Silymarin may help stabilize cellular membranes, preventing the intake of some toxins and subsequent tissue damage. It also stimulates protein synthesis in liver cells and has antioxidant properties.

Spelt

SPELT vs.  WHEAT While many people have compared Spelt to commercial strains of wheat, it is markedly different. All grains of this family are derived from grasses, some, such as Spelt, are closer to the earliest cultivated crops in the western world. Spelt's origins can be traced back to approximately 5,000 BC in the area now know as Iran. Spelt (Triticum spelta) is a distant cousin to modern wheat (Triticum aestivum). Perhaps a better description would be that spelt is a great uncle of modern wheat. Modern wheat varieties have been bred to be easier to grow and harvest, to increase yield, as well as to have a high gluten content for the production of high-volume commercial baked goods. Spelt, on the other hand, has retained much of its original character. It retains a sturdy husk or hull which remains with the kernel, as opposed to modern wheat varieties which have been bred to lose their husks when harvested (free threshing). This hull protects the Spelt grain from pollutants and insects. Furthermore, unlike other grains, spelt is not normally treated with pesticides or other chemicals, Spelt is stored and shipped with its protective hull intact; it is separated just before being milled into flour. Leaving the husk on the grain not only protects the kernel, but enhances the retention of the nutrients in the kernel and improves freshness. 

Gluten 
Source: Dr.Oz website

Not all people with celiac disease or gluten intolerance experiences the “classic” symptoms: diarrhea, weight loss, bloating and abdominal pain. Sometimes, they have depression, joint pain, infertility, irritability, an itchy skin rash - and yes, even weight gain. If you are not diagnosed as celiac, but suspect you are gluten intolerant, remove gluten-containing (usually wheat) products from your diet for 3-4 weeks. You may notice major improvements in your health, including an improvement in mental clarity, reduced mood swings and/or improved energy. Also, you may better be able to lose weight, and keep it off. Perhaps you experience freedom from sinus problems and allergies. Some people report improved blood sugar control and a reduction of joint pain.

What is commonly referred to as “gluten” is really a protein group, made-up mainly of the proteins gliadin and gluten. Gluten is found in wheat, rye and barley. (Oats have a similar polypeptide chain, and may not be harmful to those with “gluten intolerance” but often considered harmful to those with celiac disease).

Haven’t humans eaten wheat for a long time? It’s not that simple. Throughout most of agricultural history, grains were sprouted, which lowers the gluten content. In addition, to compound the problem of over-processed wheat common in the American food supply, the modern day storage of wheat requires the use of chemicals to prevent bacteria and fungal growth. One theory as to why many people are emerging as gluten intolerant is that constant exposure to these pesticides, fungicides and herbicides may tax the immune system. (70-80% of the immune system is related to the GI tract).
Another theory suggests the modern day wheat supply lacks the genetic variety characteristic in the wheat of our ancestors.

Constant stress affects overall digestive health, making us more vulnerable to gluten intolerance: If you are under stress – or your body perceives you are – your gut health is affected and digestion is impaired. As a result, proteins such as gluten that are difficult to digest become more taxing on the digestive system. Gluten intolerance (also referred to as “gluten sensitivity”) is different from celiac disease. In celiac disease, gliadin causes damage to the villi, structures in the lining of the small intestine.

Benefits of Sourdough bread
  
Most of us do not know that before the 1950’s most bakeries ran 2 shifts of workers because the dough was fermented throughout the night with a long and slow natural fermentation process.

The very first things corporate bakers did to increase profits was to introduce the fast loaf (3 hours from start to finish), effectively eliminating the need for this second shift of workers. This seemingly innocuous cost-cutting decision would prove to have an incredible impact on our health as have a host of commercial processes in the food and agricultural areas. 

The catastrophic changes in bakery procedures were a disaster that went largely unnoticed and today some bakeries produce some bread in just 40 minutes from start of dough to baked finish. 

The general public has become conditioned to commercial bread products and is uninformed about the effects of the commercial processing that regular bread undergoes. In commercial bread yeast levels are dramatically increased, accelerants and proving agents introduced including bromide, a known thyroid poison. Fast-made bread is one of the most destructive implementations into the modern diet and it has become normal fare.

Poorly-prepared and poorly-digested wheat is the chief contributor to the current plague of “gluten-intolerance,” obesity, diabetes,
Candida diseases and many allergenic conditions all of which contribute to the conditions that cause cancer. 

Correctly fermented wheat contains 18 amino acids (proteins), complex carbohydrate (a super efficient source of energy), B vitamins, iron, zinc, selenium and magnesium, and maltase. The fermented quality of naturally leavened bread has several healthful advantages over yeasted breads.

Yeasted breads are raised very quickly by a refined yeast strain that has been isolated in a laboratory under controlled conditions. 

In the process of making sourdough bread, during the rising time (called proofing), bran in the flour is broken down, releasing nutrients into the dough.

In particular, the phytic acid (phytin) in grain needs to be 90% neutralized in order for the minerals, concentrated in the bran, to be absorbed by the human body. According to the experiments done in Belgium, phytin can be neutralized by natural bacterial action and to a lesser extent, by baking. 

In naturally leavened bread, the combination eliminates all phytin, while in yeasted bread about 90% remains.

People with allergies to commercially yeasted breads may not have the same sensitivities to naturally leavened whole grain sourdough bread.

With sourdough bread, complex carbohydrates are broken down into more digestible simple sugars and protein is broken down into
amino acids.

Enzymes develop during proofing which are not lost in baking since the center of the loaf remains at a lower temperature than the
crust.

It’s the fermentation, partly from lactobacillus, that makes eating good quality bread an aid to digestion of all complex carbohydrate foods including other grains, beans, and vegetables.

It helps restore the functioning of the digestive tract, resulting in proper assimilation and elimination. 

In a study comparing the effects of sourdough bread with commercial bread, researchers reported that sourdough bread significantly lowered serum glucose and insulin responses and gave greater satisfaction than the other bread. 

“It is concluded that sourdough baking and other fermentation processes may improve the nutritional features of starch,”the researchers concluded. Sourdough bread rates a 68 on the glycaemic index as opposed to the rating of 100 by other breads. 

Researchers in Sweden at Lund Universityhave noted that the fermentation process that’s involved in the creation of sourdough utilizes carbohydrates,
lowering the carbohydrate level in the dough as it’s transformed to lactic acid. The result of this process means that sourdough bread can aid in ensuring that your blood glucose level remains in line, helping to guard against various diseases especially diabetes.

Natural leavened bread slowly recreates the population of friendly lactobacillus digestive bacteria in the absorption tract. The end result is a recovery of digestion and proper elimination by the effective action of friendly bacteria. Undigested gluten from quickly risen bread can seriously weaken the intestinal wall. Its effect on the tiny absorption villi in the small intestine may be compared to the action of sandpaper on wood. Villi are long and slender before they come into repeated contact with wheat protein. Afterwards, they become blunt and broad, with a much-reduced ability to absorb.
 
This greatly contributes to the widespread incidence in our society of people with problems of malabsorption and who are missing out on vital nutrients. 

In such people, not only are the absorption villi blunted, the irritation caused by the sandpaper effect of gluten produces a protective mucus coating over the intestinal wall and this makes it still more difficult for nutrients to pass through the intestinal wall.

Storage methods for breads that contain no additives are very important to maintain freshness and to avoid spoilage.

The staling process begins for regular yeasted bread as soon as the bread is removed from the oven. Sourdough bread on the other hand
increases in nutritional value for days. Freezing bread prevents microbial spoilage. 

Baked bread can be kept frozen for three months without losing flavor. Interestingly, slightly stale bread is more easily digested than fresh bread, up to ten days, after which there is a reversal (Jackel et al., 1952). 
          
Spirulina

In A World Out of Balance Your Best Defense, Spirulina, one of many blue-green algae, is a microorganism that grows on the surface of lakes in warmer climatessuch as Latin America and Africa. It has been harvested, dried, and eaten by the people of these regions for centuries. Believed to be highly nutritious, spirulina is often made into cakes and broths and was a staple of the Aztec diet. Today, spirulina is approved by the World Health Organization as a health food.

No other food offers anywhere near the health benefits of spirulina (except for its close relative, chlorella). Spirulina is an incredibly dense green superfood, rather than a nutritional supplement.

A nutritional analysis of spirulina showed that it is 55% to 77% protein by dry weight, and as such, is considered a complete protein superior to
all other plant proteins, including legumes. 

It contains all the essential amino acids and a study from Kansas State University in 2005 confirms that it is a source of five essential amino acids, which the human body cannot make.

Blue-green algaes — especially spirulina — are some of the best sources of gamma linolenic acid (GLA), which is usually only found in mother's
milk. GLA is an omega-6 fatty acid with many healthful properties, and is missing in most people's diet.

It is rich in potassium and also contains calcium, chromium, copper, iron, magnesium, phosphorus, selenium, sodium, and zinc. 

It contains vitamin B1 (thiamine), B2 (riboflavin), B3 (nicotinamide), B6 (pyridoxine), B9 (folic acid), and B12 (cyanocobalamin).
Additionally, spirulina is rich in essential fatty acids and contains vitamin C, vitamin D, and vitamin E.

Given its high antioxidant content, spirulina has often been praised as an immune system booster. In fact, human studies have shown that
spirulina is effective in fighting allergies and may help fight HIV. 

A study from UC Davis showed that human white blood cells were able to launch a stronger immune response in the presence of spirulina, and allergy
sufferers who take 2 g of spirulina daily experience a significant reduction in their symptoms.

Preliminary results of studies from the Dana-Farber Cancer Institute and HarvardMedical School showed that spirulina extract holds some promise in fighting HIV and other viruses. Further groundwork research has shown spirulina extract to be able to inhibit HIV replication. 

More recently, a 2007 clinical trial suggests spirulina supplementation might help lower cholesterol and reduce hypertension. Participants who were given 4.5 g of spirulina for 6 weeks showed lowered total cholesterol, increased good cholesterol, and lowered triglycerides. Results from this study also showed spirulina to lower both systolic and diastolic blood pressure of the participants.

Spirulina is widely available as a dietary supplement in pill or powder form. As there are no known toxicities associated with spirulina, it is
safe to consume with the standard dosage being set at 2 g to 3 g per day.

As with any natural health product, the therapeutic claims associated with spirulina are continuously researched and, at present, no health claim is made by Health Canada.

WHAT' S THE BEST WAY TO GET STARTED WITH SPIRULINA?

It's totally up to the individual. Generally, it's best to start slowly, about one gram a day. You can begin with just one to three tablets of 100% Spirulina, or 1/2 teaspoon of powder in a smoothie. The powder is more concentrated, so start light.
 
IS SPIRULINA REALLY 100% SAFE?

After millennia of human and animal consumption, and decades of intensive research, both anecdotal and scientific evidence validate not only Spirulina's safety, but it's benefit for our health and well-being. Spirulina is the most well researched food-grade microalgae in  the world. There has been a long history of research into Spirulina by many prestigious scientific institutions, among them:

The U.N. Industrial Development Organization (UNIDO) commissioned a five-year toxicology sudy on Spirulina and found it to be a safe, nontoxic food, and in a separate study "recommended it as a potential solution to the world food crisis and global protein shortage".

NASA has done extensive research into the use of algae as food for space travel, and chose Spirulina after beginning research with over 1,000 species of blue-green algae.

Spirulina also has an ancient history as a food, being at the very beginning of the food chain. Huge flocks of the beautiful pink flamingos of Africa have eaten pounds of Spirulina every day for thousands of years. Many indigenous peoples have been using Spirulina for centuries, and today, it is
being used by millions of people world wide -without any adverse effects. There are medically documented studies of people using only Spirulina with water & juice for long fasts - some up to and over a year! The fantastic results of these experiences - enhanced energy, mental clarity, better sleep and more along with impressive medical documentation, further prove that Spirulina is a safe and complete, life-enhancing Superfood. The safety of Spirulina is historical, not rhetorical.

What Can You Do?

CHECK THE INGREDIENT LIST – LESS IS MORE!!

BUY BREAD FROM SMALL, LOCAL BAKERIES: B&H IN KEMPTVILLE, RIDEAU BAKERY RYE, HANNA, KETTLEMEN’S BAGEL, OTTAWA BAGEL SHOP, WILD OAT, ETC…. SHOP AROUND!

ALTERNATE WITH
DIFFERENT STYLES OF BREAD: SPROUTED, SPELT, KAMUT, RYE, YEAST FREE, SUGAR FREE, GLUTEN FREE, SOURDOUGH

CHOOSE ALKALINE FOODS

HAVE LEMON JUICE AND WATER IN THE MORNING BEFORE ANYTHING ELSE (1/2 LEMON SQUEEZED INTO 1 CUP OF ROOM TEMPERATURE WATER)

GET SOME GREENS!! SPIRULINA, CHLORELLA & CHLOROPHYLL

SOAK IN EPSOM SALTS FOR 15 MINUTES (NO LONGER AS TOXINS WILL BE RE-ABSORBED)
 
EXERCISE – SWEATING IS A  GREAT WAY TO GET RID OF TOXINS
 
DRINK ENOUGH WATER

Highly Alkalizing Foods

artichokes,arugula, asparagus, avocado, beet greens, beets, broccoli, cabbage, cabbage lettuce, carrots, cauliflower, celery, celery root, chard,
chicory, chives, cilantro, collard greens, comfrey, cucumbers, dandelion greens, eggplant, endive, fennel, garlic, ginger, wheat grass and its juice, barley grass, kamut, green beans, jicama, kohlrabi, leeks, lemons, lettuce, lima beans, limes, mustard greens, onions, parsley, peas, peppers, pumpkin, radishes, rhubarb, rutabaga, sea salt, sea vegetables, seaweed, sorrel, soy lecithin, soy beans, soy nuts, spinach, sprouted beans-grains-seeds in all varieties, squash, sweet potatoes, tomatoes, tomatillos, turnips, wasabi, watercress, zucchini.

Moderately Alkalizing Foods

raw almonds, borage oil, brazil nuts, buckwheat groats, burdock root, caraway seeds, chia seeds, cumin seeds, fennel seeds, flax seed oil, flax
seeds, hazelnuts, herbs, millet,parsnip, poppy seeds, pumpkin seeds, radishes, sesame seeds, soy flour, stevia, sunflower seeds, tofu.

Low Alkalizing Foods

amaranth, black-eyed peas, apples, apricots, bananas, black currants, blueberries, cantaloupe, cherries, cold pressed oils, currants, dates, evening primrose oil, fava beans, head lettuce, kamut, miso, pecans, quinoa, rice (brown and basmati), spelt, spices, string beans, teff, vegetable broth, vegetables cooked, walnuts, wax beans, wild rice, figs, gooseberries, grapes, grapefruit, kiwi, mandarin oranges, mangos, marine lipids, nectarines,
oranges, papayas, peaches, pears, pineapples, plums, pomegranates, raspberries, red currants,strawberries, tangerines, watermelon. (Note: High sugar fruits are acidic in an imbalanced body and are best in season. Fruit juice is not recommended) 

Neutral Foods

coconut meat and water, ghee and xylitol.

Low Acidic Foods

agave nectar, brown rice syrup, fresh water fish, dried fruit, raw honey, lentils, olives, rye bread, sprouted-grain bread and meal, whole grain bread and meal.

Moderately Acid Foods

Barley, beans, carob, cashews, cranberries, fructose, granola, legumes, pistachios, turbinado sugar, vanilla, wheat,
potatoes (other than sweet), soy sauce, tamari, tapioca.

Highly Acidic Foods

bacon, barley malt sweetener, butter, bread-white bread, chicken, cheese, eggs, cakes and cookies, corn, corn meal, crab, lobster, mushrooms, oatmeal, oats, ocean fish, pasta, pork, rice, sausages, shrimp, turkey, veal, alcohol of all kinds, artificial sweeteners, candy, cocoa, coffee
and black tea, cottonseed oil, refined oils, both raw milk and cow's milk that has been homogenized and pasteurized, fried foods of all kinds, game birds, hydrogenated oil, ice cream, jam, jelly, hops, malt, margarine, milk chocolate, msg, pudding, refined sugar, white sugar, table salt (NaCl), vinegar of all kinds, yeast, soft drinks - processed foods of all kinds.

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