Foods That Heal
For those of you unsure of the difference, acid is the presence of a sour tasting substance that if exposed in large quantities to other substances, begins to erode those other substances while alkaline is a neutral substance that is neither sour, salty or sweet. It has the ability to tone down the intensity of other substances due to its bland nature. Unfortunately, we live in a society where most of the foods we eat are acid causing. Acid causing foods include the following food groups: all animal protein, sugars, coffee, liquor and beer, all fast foods, most breads, grains, and legumes, most nuts and all dairy foods. The main foods that are alkaline forming are most fruits and vegetables. It is important to emphasize the goal is to achieve a greater balance between acid and alkaline foods, and not to stay away from acid causing foods completely. As a general rule try to eat five alkaline forming foods for every acid forming food. Special foods are lemons and limes because they have the ability to neutralize acid and also bring the body into perfect PH balance. There are, however, certain fruits and vegetables which could be avoided as they are also acid forming foods, and they include: pineapple, orange, grapefruit and tomato. Just as there are some fruits and vegetables to try and avoid, there are some to try and include in your diet to give you optimal health, since these are in the highest alkaline forming category, and include: asparagus, seaweed and parsley. Asparagus contains ammonia which reduces a high acid level, and detoxifies all the body especially in cancer patients. As an addendum, whenever you have asparagus, you may want to squeeze some lemon or lime juice on them to neutralize the strong urine smell which often follows the eating of this food. Seaweed of all types are a wonderful blessing in the present state of toxic fumes and high electromagnetic force fields and radiation. All seaweed have the ability to neutralize the acids and toxins, and to remove any radiation you may be accumulating. This can be achieved through eating any form of seaweed once a week. This is a product that is very foreign to most people but is certainly worth pursuing to learn how to cook. Think of parsley as a vegetable rather than a herb. Make it a point to have a serving of parsley at both lunch and dinner. In addition, make yourself a cup of parsley tea to be drunk between the hours of seven to nine in the evening. This time of seven to nine in the evening is very significant because it rules the kidneys and elimination of fluids and acids. The tea can be made by boiling up 3 teaspoons of fresh parsley or 1 teaspoon dry parsley in two cups of water. Bring the mixture to a boil and steep at a low heat for 20 minutes. Potatoes are a carbohydrate and a vegetable and are alkaline forming. If you are suffering from acid indigestion or any of the conditions listed earlier, potato juice will help to soak up the acid. Potato juice can be made by putting a washed organic potato in a juicer, or peeling an organic potato and soaking it in a cup of distilled water overnight. Wheat, dairy, hydrogenated oils, fried foods, sugar, peanuts, mushrooms and fungi ideally should be avoided completely as they are the highest contributors to yeast, and begin to set the scene for all types of degenerative illnesses. Just as there are grains to avoid, there are grains that help balance the acid level. Amaranth, millet, and quinoa are all alkaline forming grains, and therefore are recommended grains to include in your diet. In addition, arrowroot flour is slightly alkaline and can be used in place of regular flours or cornstarch to thicken sauces. Arrowroot is also a great replacement for regular baking powder which contains aluminum. Also be aware, brown rice is alkaline only if chewed 100 times. A commercially available bread which is alkaline is "essene bread" or "manna bread" which is from an ancient recipe found in the old testament, and which is made from sprouted grains. You can find this bread in the freezers of health food stores. Our Creator has given us all good things that are natural and full of health and we don't have to depend on "man-made" foods and processing. He has given us all that we need...we just need to take advantage of it!! Foods that "heal" are usually the ones that don't find their way into our daily meals and busy lifestyles. Why? Time... We pull it from the freezer, pop it in the microwave, eat and we're out the door! Does that sound like your house? Sounds like mine... or at least it use to. What did it take to change my thinking from "junk food to "whole food?" A serious "life threat" changed my mind-set. You can read my story here if you want. Here's a typical "food pyramid" that breaks down the proportions of one food we should have in our diet as compared to another, recommended for good health. Notice the "fats, oils and sweets" are not nearly as prominent when it comes to gaining optimal health. Even "dairy and protein" should only be the smaller part of our diets.
The following portions (by weight) in a grain and vegetable based diet result in nutrition that is rich in fiber, minerals and vitamins, moderate in protein and unsaturated fat and low in saturated fat. People that eat this type of diet will experience relatively less cancer and heart disease and reater longevity. 35-60% Grains: whole grains, cereals, grain sprouts,
and flour products. The Bible books of "Leviticus and Deuteronomy," written over 3,500 years ago, clearly laid out the diet men were "permitted to eat" and those things hey "were not." The guidelines were not given by God to "crimp" their style, but just the opposite... to keep them "healthy." Even today's science backs up the "biblical" diet as the most nutritious and healthy plan a person can eat. Thousands of people have been restored to health from disorders
ranging from "gastric disturbances, intestinal conditions,
type II diabetes, hypertension, obesity" and other diseases
by developing a healthy nutritional food lifestyle. Digestion of carbohydrates begins in the mouth, both by mechanical breaking down of food and chemical digestion through the salivary enzyme amylase. In the stomach, gastric juices consisting of hydrochloric acid and pepsin start to digest proteins, and the partially digested food turns into a paste like substance called chyme. As the chyme is released into the small intestine, digestive bile from the liver, gallbladder and pancreatic enzymes, along with enzymes from the exocrine cells in the mucosa of the small intestine complete the digestion of proteins, carbohydrates and fats. The digested food is now absorbed by the intestinal wall lining called the villi and enters into the blood stream. The nutrient void food then moves into the large intestine, where there is an absorption of water and electrolytes and5the formation, storage and elimination of feces.
Maintaining good gastrointestinal and intestinal health depends on proper digestion. The following factors: eating slowly, regular scheduling of meals and balanced macro-nutrition (30% protein, 50% high fiber, low glycemic carbohydrates and 20% essential fatty acid fats), can restore health to the stomach lining and improve the detoxification function of intestines. This also prevents unnecessary entrance of toxins into the blood and aintains good colon health. Each healing meal should also provide essential micro-nutrients (vitamins, minerals, enzymes and important phytochemicals from plant-based fruits, vegetables and whole grains). These photochemicals, though classified as nonessential, are receiving much of the recent scientific research moving us from the mind-set of foods preventing deficiencies, to foods healing a disease and promoting longevity. Plants, like humans, are susceptible to disease and viruses and have developed their own protective substances, called phytochemicals. Mounting research reveals that many phytochemicals also protect humans from cancers and diseases. The following is a list of foods, which provide protective plant chemicals and the conditions they protect us from, and the research to support its claims.
Whole Grains - The best sources of foods that
heal are wheat, rice, barley, oats and rye. Whole grains are the
seeds of the plant and consist of an outer shell called the bran,
the middle called the endosperm and inner called the germ. Whole
grains are excellent sources of folate, B vitamins, magnesium, iron,
copper, zinc, chromium, phosphorus and Vitamin E. Folate helps decrease
levels of the amino acid homocysteine in the blood. High levels
of homocysteine in the bloodstream are linked to risk of heart disease.
Whole grains contain phytochemicals called phytosterols, phenolic
acid and lignans. Studies have shown that whole grains reduce
the risk of several cancers and type II diabetes. They
lower cholesterol, reducing the risk of heart disease and they reduce
inflammation, lowering the risk of cardiovascular disease.
Dark Colored Fruits and Vegetables - They are
part of the largest group of phytochemicals called flavonoids. They
are characterized by dark colored fruits and vegetables and the
best sources are, blueberries, strawberries, cranberries, bilberries,
blackberries, apples, red and black grapes, eggplant, peppers, broccoli
and onions. There are more than 4,000 flavonoids and they are broken
into subgroups called anthocyanidins, proanthocyanidins, polyphenolic
acid, quercetin, ellagic acid and tannins. Studies show that dark
colored fruits and vegetables are powerful anti-oxidants, some having
fifty times the antioxidant activity of both vitamin C and vitamin
E. Studies show that flavonoids in fruits and vegetables reduce
the risk of arthritis, atherosclerosis, diabetes and cancers.
Legumes - They are in a group of vegetables that
include beans, peas, lentils and soybeans. Legumes are rich in folate
and fiber. They become a complete protein when combined with whole
grains such as rice, wheat, barley and oats. Legumes are
packed with phytochemicals, phytosterols, saponins, lignans
and isoflavones. Legumes help prevent breast, prostate and colon
cancers. Soybeans contain substances that destroy beta carotene,
vitamin B-12 and vitamin D.
Red, Orange and Yellow Fruits and Vegetables -
They are in a group of fruits and vegetables called carotenoids.
Carotenoids are found in all plant foods. In simple terms, the
greater the intensity of color, the higher the level of carotenoids.
Cruciferous Vegetables - They are from the plant
family called Brassica, which consists of broccoli, brussel sprouts,
cabbage, cauliflower, kale and several others. Cruciferous vegetables
contain a sulfur compound called glucosinolates. When glucosinates
are chopped or chewed they release the phytochemicals; isothiocynantes
and indoles.
Anti-Bacterial Vegetables - They come from the
subgroup of cruciferous vegetables called thiosulfonates. They are
found in onions, garlic, leeks and shallots. Unfortunately
they are looked down upon because of their strong sulfur odor, but
what might keep your friends away is what keep the bacteria and
viruses away. I encourage you to enlarge your belief and purpose for what you eat at your next meal. Your next meal can start to heal you, or better yet, prevent a disease from forming. The best offense against disease is a good defense. It's much easier to prepare than to repair. Healing is a process and it can start with the "healing power of your next meal." Like all things worth doing, it does takes "time and commitment." The results are worth it for sure!
Whole
Grains Fruits
And Vegetables
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