Maahantuomme ravintolisiä USA: sta, FDA: n tiukasti valvomilta markkinoilta.
Visionamme on tuottaa oikeaa tietoa terveyden uhkatekijöistä.
Suurimpana ongelmana länsimaissa on jatkuva, yksipuolisesti liian hapan ruokavalio, jota elimistö ei kykene riittävästi puskuroimaan, vaan koko aineenvaihdunta -järjestelmä joutuu tekemään työtä happamuutta vastaan.
Lopulta elimistö alkaa tulehtua ja saavuttaa potilaan huomaamatta, jatkuvan tulehduksellisen tilan.
sunnuntai 8. helmikuuta 2015
DO's OF AN ALKALINE DIET
their valuable ingredients, certain foodstuffs have an alkalizing and
health-enhancing effect. Learn the foodstuff which should be on top of your
Vegetables are the most important source of nutrients nature has to offer. It
provides alkaline-forming minerals, energizing proteins and a multitude of
cell-protecting vitamins and secondary plant substances – with a really low
calorie and sugar content. In addition, there are dietary fibers and enzymes
which we need to ensure regular digestion. Greens such as leafy vegetables and
salad should account for the major part of our diet as they reveal a wide range
of nutrients and are good chlorophyll suppliers.
Grasses vereineunite all benefits of green vegetables in themselves –even
exceeding them. Edible types include types such as wheat grass, barley grass,
oat grass, couch grass and field horsetail. Some of them are available in
health food stores but they can also be taken in as food supplements.
Sprouts and germlings from the seeds of corn, legumes and other plants
are loaded with minerals, vitamins, proteins and enzymes. In addition, they are
more wholesome than raw or cooked peas, lentils and so on. Homegrown sprouts
and germlings can usually be harvested within a few days and guarantee absolute
freshness all over the year.
Soy in the form of soybeans and soybean sprouts as well as tofu is an
excellent source of proteins and contains a number of unique secondary plant
substances protecting not only the cells.
Nuts, seeds and oils made of them provide valuable fatty acids. If
you soak almonds, sesame or linseeds, you can even increase their nutritional
value as the water activates the enzymes contained therein.
Fish is valuable food as it is rich in omega-3 fatty acids as well as in
other vital nutrients. Like all animal products, it generates acids in the body
though – this is why we should only enjoy it occasionally and in moderation. It
is important that the fish is freshly caught. Advisable species are salmon, sea
bass, red snapper. But you should avoid shellfish. Some of the shellfish
species are really omnivorous and do not even spare feces of other fish.
Herbs and spices refine every dish and lend some extra health to
it. Fresh green herbs provide us with an additional portion of chlorophyll.
Garlic, onions and ginger in turn combat harmful micro organisms, and chilli,
cayenne and cumin stimulate digestion. _ http://www.phoreveryoung.com/do-s.html
OF AN ALKALINE DIETA lot of widespread food takes an active part in making the
body overly acidic and colonizing it with pathogenic micro organisms. In an
alkaline diet we should avoid such food or eat it very sparingly.
Meat, milk and eggs as well as any products made of them contain
protein which the body metabolises acidly. Moreover: Animal food is rich of
saturated fats burdening the cardiovascular system and putting high demands on
digestion. In addition, milk sugar or lactose, like any other type of sugar,
encourages the growth of yeast.
Sugar is primarily responsible for the spread of yeast as it is its preferred
food. This is true both for white retail sugar and for brown sugar, fructose or
the sugar contained in honey or syrup. If you abstain from eating sweet things
can sustainably prevent fungal infections. Artificial sweeteners are no
alternative either as the body also forms acids out of them.
White flour made of wheat grain is one of the strongest acidizers and – like sugar –
allows the development of yeast. It serves as a basic ingredient of a lot of
bakery and pasta products – from bread via cake through noodles. It is true
that types such as millet, buckwheat or spelt generate clearly fewer acids –
cereals should not account for more than a maximum of 20 per cent of the daily
Convenience products such as foil dishes, deep-frozen menus or canned
soups are inconsistent with a healthy diet as even the few good ingredients
lose their nutritional value in processing them. Mostly, they even contain
sugar, hydrogenated fats or artificial additives which have and acid-forming
effect. By the way, this also applies to condiments such as ketchup, mustard
and mayonnaise as well as to pickled or marinated foodstuff.
Yeast refers to a certain group of quickly reproducing fungi which colonize
our body and can make us ill. This is why we should avoid yeast-containing
products. Since yeast – in the form of brewer’s baker’s or nutritional yeast -
is hidden in a multitude of foodstuff and beverages – from beer through bread
to spice blends and broth – it is advisable to read ingredients lists carefully
and look for alternatives, if required.
not unhealthy but rich in sugar and therefore has an acidizing effect on the
body. This is the reason why only small quantities of fruits with high sugar
content such as pear, apple or banana should be consumed. Limes and grapefruit,
instead, contain less fructose and have an alkalizing effect after consumption.
For a chart showing the fructose content of fruits, please go to the website of
the German Association for Nutrition .
Luxury foodstuffs such as coffee, tea and spirits increase the
development of acids. Coffee increases the production of gastric acid and
fosters digestive problems. Beer, wine and a lot of spirits are produced with
the help of yeast fungi which may damage the body in the same way as alcohol
does. _ http://www.phoreveryoung.com/donts.html
About the Author
MS, D.SC., PH.D., ND
Over the past two and a half decades, Robert O. Young has been widely recognized as one of the top research scientists in the world. Throughout his career, his research has been focused at the cellular level. Having a specialty in cellular nutrition, Dr. Young has devoted his life to researching the true causes of "disease," subsequently developing "The New Biology™" to help people balance their life.