You should maintain your acid-alkaline balance to curtail colds and keep inflammation in check. Paying attention to the acid-alkaline balance is one if the most crucial ways you can affect your health status. It inpacts immunity, digestoion, bone strength, symptoms of joint disease, hormones, and the function of essential internal organs. What’s more, a spoonful of alkalinity can also lessen the severity of colds, sore throats, and other winter illnesses.
First of all, what is pH? It is a measure of acidity and alkalinity. The word comes from the French pouvoir hydrogène, pH describes hydrogen ion activity. A pH of 1 is more acidic, 7 is neutral, and 14 is the most alkaline. The balance of aciity and alkalinity in your body allows essential chemical reactions to take place in cells and tissues. The stomach, with all its fluctuation digestive juices, is more acid than the brain or blodd, which are slightly alkaline (at about 7.1 and 7.4). The balances are maintained via various proteins, minerals, and kidney and lung functions. Everything you eat or drink affects PH balance. Breathing regulates PH as well.
Cells need to be slightly alkaline; most Americans, however, suffer from an abundance of acidity. Stress, medications, illness, and highly strenuous exercise promot acid production; so do many of the foods favored in the typical Western diet. Fatty, high-protein fast foods like cheeseburgers and french fries trigger the stomach to secrete extra amounts of acidic digestive juices. Refined flour and sugar, reduce the acid compounds once they’re metabolized. Considering that too much acidity is associated with many degenerative disease, from colitis to rheumatoid arthritis, this “value meal” isn’t such a bargin after all huh?
Age is also a contributing factor. Acid-alkaline balance is relatively easy to maintain whne we are young and out regulating mechanisms are in good working order. But, each passing decaed, starting in our 40s or even earlier, the efficiency of our buffering systems begins to decline rapidly.
Take for instance the following the following foods and where the are on the pH scale. Most foods range between 2 and 8 on the pH scale:
•Blackberries: 3.8-4.5
•Tomato: 4.3-4.9
•Banana: 4.5-5.2
•Whole-Wheat Bread: 5.4-5.8
•Potato: 5.4-5.9
•Artichoke: 5.5-6.0
•Cantaloupe: 6.1-6.6
•Brown Rice: 6.2-6.8
•Sea Bass: 6.5-6.8
•Tofu: 7.2
•Tea: 7.2
•Camembert Cheese: 7.4
Here are 10 ways to Alkaline:
1. For Breakfast: Instead of orange juice, coffee, and a bagel, have a slioce of melon, herbal tea or a garin-bases coffee substitute, and whole-grain toast.
2. At Lunch: Opt for bean or vegetable soup rather than tomato soup.
3. Add Crunch And Color To Your Salad: With celery and sweet red peppers rather than tart cucumber and tomatoes. And instead of an acidic vinaigrette, prepare a dressing using tahini and soy sauce: In a medium bowl, combine 1/4 cup tahini (sesame paste), 1/4 cup water, and 2 tablespoons soy sauce, beating together with a fork. Stir in 1 tablespoon finely ground parsley, and season to taste with freshly ground black pepper.
4. If You Feel Like A Burger: Stick tyo soy meats.
5. Choose Fish: It’s more alkalizing than red meat.
6. Iced Ginger Tea: Has the pleasing bite of a cola drink wihtou the high acidity.
7. For A Calcium Fix: Choose a small wedge of cheese (typically 5.0 to 6.1 pH) over yogurt (3.8 to 4.2). Ypgurt with sugar-sweetened fruit may be even more acidic; once sugar is metabolized, it ends up as acid in your system.
8. To Make A Less Acidic Fruit Salad: Use guava, papaya, watermelon, cantaloupe, pear, banana, figs, and dates.
9. Raise A Glass: Filled with a favorite beer insead of a tart wine to make a toast.
10. Avoid Acidity Triggers: Food sensitivities can bring about symptoms of over-acidity. Some common culprits include wheat, dairy, bus, and seafood.
Do you think you are unbalanced? To find out wheather your syustem is generally alkaline or overly acid, you can have some fun running informal tests at home. The following yes/no questionaire will give you an idea of how much you should change your pH level. And if you are luck, you won’t need to change a thing:
1. After consuming fried foods, red meat, fast food, colas, or desserts, I don’t feel my best.
2. I eat refined foods like white flour and sugar regularly.
3. I regularly take asprin, antibiotics, or unbuffered vitamin C.
4. Vigorous exercise often leaves me feeling exhausted.
5. After an hour of work at my desk, I’m mentally and physically tired.
6. My muscles often feel stiff and sore.
7. I have a history of osteoporosis, arthritis, or gout.
8. I frequently get sick with colds.
9. I am susceptible to sore throats, canker sores, or food allergies.
10. I am over the age of 50.
(If you answered yes to five o more of these questions, you are more than likely to be over acidic. Even one yes could be an indicator. Talk to your doctor to get a more accurate test and to find out how to change it.)
(Source: Some information pulled from NH 2007)
**Do you think the image of Santa is too fat? Do you think the American public should have a thinner role model for Christmas time? Over at Get Incensed, Mark Jabo writes about how thinner Santas are wanted over heavier ones. Read the whole story here.**
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Earthly Eating Recipe: Week Of Salmon Recipes Day 2
Creamy Salmon Caesar Salad With Sourdough Croutons
Serves: 4
2 cups cubed sourdough bread
Olive oil cooking spray
1 pound slamon fillet
1/2 cup fat-free sour cream
1/4 cup nonfat reduced-sodium chicken broth
3 tablespoons grated Parmesan cheese, divided
2 tablespoons fresh lemon juice
2 cloves garlic, sliced
2 anchovy fillets (optional)
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/8 teaspoon freshly ground black pepper
8 cups tomaine lettuce, rinsed well and patted dry, torn
1. Preheat oven to 400°F.
2. To prepare croutons, arrange sourdough cubes on a large baking sheet. Spray cubes with cooking spray. Bake 10 minutes until golden brown. Set aside.
3. Place slamon in a shallow, microwave-safe baking dish. Cover dish with plastic wrap, and microwave, on HIGH for 3 minutes or until fish is fork-tender, rotating dish halfway through cooking.
4. Transfer salmon to a cutting board, and using two forks, break up fish into 2-inch pieces. Discard skin, and set salmon pieces aside.
5. In a blender combione sour cream, chicken broth, 2 tbs. Parmesan. lemon juice, garlic, anchovies, mustard, Worcestershire sauce, and pepper. Purée until smooth.
6. Place lettuce in a large bowl, and add salmon and croutons. Drizzle dressing over top of salad, and gently toss to coat. Transfer mixture to 4 individual serving bowls, and sprinkle remaining Parmesan over top.
Happy Eating!
