More On Your Bodies pH Level (Day 4 Of Low-Fat Eating)
I did a posting on your bodies pH level a few days back. Click here to read that posting. The most through benefit you can give your body and to a healthy heart is to keep your pH level in balance. When the pH level in your body is in check the rest of your body is in check and works as a team to continue to keep you healthy. Once you know what foods tend to be acidic or alkaline, you can make smarter choices on whether you should be dining in or can splurge for a night and dine out. Here is a great guide to help you get on the right path to eating healthier.
° ACIDIC FOODS:
• Vegetables: Cucumber, eggplant, string beans, sauerkraut.
• Fruits: Pineapple, quince, kiwi, kumquat, citrus, berries, apples, apricots.
• Grains: White flour.
• Legumes: Baked beans in a sweet sauce or tomatoe sauce.
• Dairy Foods: Yogurt.
• Animal Products: Dry sausage, beef, pork.
• Sweetness: White sugar.
• Condiments: Vinegar, mayonnaise, pickles.
• Beverages: Colas, wines, juices such as citrus, apple, and tomato.
• Chinese: Sweet an sour soup, deep fried pork in sweet sauce.
• Italian: Green salad with vinigrette dressing, pasta bolognese.
• Mexican: Ceviche, carne asada with refried beans.
° ALKALINE FOODS:
• Vegtables: Mushrooms, cauliflower, corn, broccoli, peas, onions, sweet potatoes, squash, asparagus, carrots, spinach, sweet peas.
• Fruits: Melon, papaya, avocado, dates, figs, persimmons.
• Grains: Whole grains, buckwheat, hominy, millet.
• Legumes: Soybeans, lima beans.
• Dairy Foods: Most cheese, milk, butter.
• Animal Products: Seafood, eggs, duck.
• Sweetness: Maple syrup, brown rice syrup, honey.
• Condiments: Dutch processed chocolate, garlic, hot peppers.
• Beverages: Mineral water, tea, beer.
• Chinese: Egg drop soup, stir-fried vegetables with tofu.
• Italian: Prosciutto and melon, linguine with clam sauce.
• Mexican: Guacamole, chicken mole with stewed beans.
Knowing what is alkaline and what is more acidic will keep your body and health in check. If you feel you are more alkaline then eat more acidic foods, and visa-versa.
**The kids of Kid Nation are getting bored. In the latest episode they all laid down in the road out of borem. I hope this means the audience doesn’t get bored as well. Over at TV Bender, Eliza Ferree talks about how bored the kids are getting. Read the rest of the story by clicking here.**
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Earthly Eating Recipe: Day 4 of Low-Fat Eating
Low-Fat Dieting
Forget flip-flpping with diets, stick with these eight basic principles for a healthy, low-fat diet plan.
1. Replace bad fats with good fats.
2. Use meat sparingly.
3. Learn to love beans, grains and nuts.
4. Eat fish at least twice a week.
5. Load up on greens and veggies.
6. Kick the potato habit.
7. Go for the whole grains.
8. Satisfy your sweet tooth with fruits and try to stay way from refined sugars.
(Source: Health Journal 2006)
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Braised Eggplant with Chickpeas
Serves: 6
2 tbs. olive oil
1 large onion, diced ( about 1 1/2 cups)
6 medium Japanese eggplant, halved lengthwise and cut into 2-inch pieces
1 clove of garlic, minced (about 1 tsp.)
1/2 tsp. ground allspice
1/4 tsp. ground cumin
1 cup marinara sauce
1 tbs. red wine vinegar
1 15-oz. can chickpease, rinsed and drained
2 large mint springs, plus 2 tbs. chopped mint additionally
1. Preheat oven to 325°F. Heat oil in a Dutch oven over medium-heat. Add onion, and sauté 7 minutes, or until soft. Stir in eggplant, and cook 5 minutes or until beginning to brown. Add garlic, allspice, and cumin, and cook 1 minute more.
2. Stir in marinara sauce, vinegar, and 2/3 cup water, and bring to a simmer. Reduce heat to medium, and simmer 5 minutes. Removed from heat, and stiry in chickpeas. Season with salt and pepper. Lay mint springs on top of eggplant mixture, cover, and transfer pot to the oven. Cook 45 to 50 minutes, or until eggplant is tender. Remove mint sprigs, and stir in chpped mint. Serve hot or at room temperature.
Happy Eating!
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