Tag: pH

Lose Up To A Pound A Day – The CHI Way By Just Eating An Alkaline Balanced Diet?

 

Believe it or not there is a good side to having a high percentage of body fat, as it plays a major role in extending lives because it provides the first line of defense from the acid wastes that go hand-in-hand with the Standard American Diet (SAD).

When we eat the SAD, we consume vast amounts of acid-based foods.  These acidic foods cause acidic waste, so our body’s first line of defense is to use the body’s optimal amount of fat cells to store the toxins. This defensive measure is helpful, although for most of us it’s no match for the amount of acidic foods we are accustomed to eating – so the body must make more fat cells so that the acidic waste will not be dumped in to our blood stream. 

Our health problems are compounded when our fat cells multiply beyond our body’s ability to handle them at natural healthy levels.  When  this happens we find ourselves not only dealing with unhealthy levels of fat cells, we find our bodies soon show signs of disease in the heart, lungs, liver, colon, kidneys, pancreas, gall bladder and other vital organs.

When I speak about high acidic foods which are part of the SAD, I’m primarily referring to all processed food along with dairy, meat, bread and any foods which are high in sugar. All of these foods are highly acidic and cause acid wastes to build up through out the body, including the fat cells.  

This brings me to why you can healthfully loose up to a pound a day stopping the toxic poisoning of your fat cells and balancing your pH!  

Here at Creative Health Institute, our students and guests are always amazed at the amount of fat that just seems to melt off their bodies on a daily basis. This quick weight loss is not water weight, as every participant is eating two and a half to three pounds of high alkaline raw living food per day, along with drinking a minimum of half their body weight in ounces of water.  The key to their success is the power of the alkaline foods and their ability to help the fat cells safely release their toxic acidic waste into the bloodstream, without adversely affecting the blood or bodies vital organs and systems.

There are a million-and-one weight loss programs and diets. It’s proven that 99% of the craze diets fail, not because the dieter is lazy or has no self-control, but because the weight loss program or diet is not based in eliminating acidic toxic waste and poisons from the first line of the body’s defenses, i.e., fat cells.

So, are you ready to experience the joy that is a natural expression of being able to free your fat cells of toxic acidic waste and poisons?  If so, then simply begin eating two and a half to three pounds of raw highly alkaline food per day, drink a minimum of half your body weight in ounces of water and combine this simple eating regiment with just a ½ hour exercise daily. So, now that you know how it’s done, what’s keeping you from having the healthy toxin free body that you deserve?

If you need more information or need help with losing weight naturally, or want to know more about how you can have more natural energy, gain lean muscle, sleep better, wake more refreshed and be much less likely to get sick,  feel free to contact us at 866.426.1213. Creative Health Institutes programs are alkaline and oxygen based full body detoxification and rebuild counseling and direct learning programs, designed to help you be the healthy, happy person you deserve to be.

Blessings and peace,

Robert C Morgan  – Bobby

Health Education Program Director

Creative Health Institute, Union City, Michigan  49094

 Some Examples of Alkaline Forming Foods:

  • Alfalfa sprouts
  • Almonds
  • Apples
  • Apricots
  • Artichokes
  • Bananas
  • Beets & beet tops
  • Blackberries
  • Blueberries
  • Broccoli
  • Brussel Sprouts
  • Cabbage
  • Cantaloupe
  • Carrots
  • Cauliflower
  • Celery
  • Chard
  • Cherries
  • Coconut
  • Cranberries
  • Cucumbers
  • Currants
  • Dandelion greens – One of Dr. Ann Wigmore’s Favorites…
  • Dates
  • Dill
  • Dulse
  • Endive
  • Figs
  • Flaxseed
  • Garlic
  • Grapes
  • Grapefruit
  • Green beans
  • Guava
  • Huckleberries
  • Kelp
  • Kohlrabi
  • Lettuce
  • Limes
  • Logan berries
  • Loquats
  • Leeks
  • Lemons
  • Mango
  • Melons
  • Millet
  • Mint
  • Mulberries
  •  Mustard greens
  • Nectarines
  • Olives – raw
  • Olive oil
  • Onions
  • Oranges
  • Papaya
  • Parsley
  • Parsnips
  • Passion fruit
  • Peaches
  • Pears
  • Persimmons
  • Pineapple
  • Plums
  • Pumpkin
  • Radishes
  • Raisins
  • Raspberries
  • Rhubarb
  • Rutabagas
  • Sea Vegetables
  • Soybeans
  • Spinach
  • Squash
  • Strawberries
  • Swiss chard
  • Tangerine
  • Turnips
  • Water chestnuts
  • Watercress
  • Watermelon

 

At Creative Health Institute We Say When Life Gives You A Lemon Add It To Your Energy Soup…

“When life gives you a lemon add it to your energy soup or at least… squeeze it, mix it with six ounces of (pure) water and drink it.”

Don’t let the bad press about lemons removing tooth enamel scare you into not enjoying these amazing juicy citrus delights. Tooth enamel is made of minerals and its ability to withstand acidic substances varies from person to person.  Lemon juice or any other acidic substance can set up an environment that causes de-mineralization and decay of tooth enamel.

Lemon juice’s high acidity, pH 2-3, is due to the high citric acid content of lemon juice. When eating any food  or drinking beverages with this high acidity your tooth enamel will start to dissolve.

So, pay attention to the way you are consuming lemon juice. If you put it in a cup of water, it will raise the pH from high acidic to a slightly acidic range of 5-7 pH. Eating lemons without the water put your tooth enamel at risk of rapidly decaying. Some people drink lemon juice through a straw to keep the juice off of their teeth. The best and easiest way to protect your tooth enamel is to always rinse  out your mouth after eating a lemon, you should do the same with any fruit juice or sugary beverage. By the way, soda pop, pasteurized juices,  and energy drinks have a much greater impact on your tooth enamel does than lemon juice. The average 16oz soft drink is so acid that it takes drinking at least 32 of the same size glasses of alkaline water to restore the the pH blance

My recommendation is that you never drink anything but pure water, fresh raw living fruit juices, vegetable juices and smoothies, lemons always make a tasty addition to any of these. So, why not make a lemon juice diet a part of your healthy lifestyle and enjoy the amazing health benefits you will receive by doing so. Here at creative health institute most of us drink lemon water everyday and it is added to our many of our energy soups and jucices  The natural cleansing benefits are nothing short of amazing.

I love the health classic, Back to Eden, in which author points out that, “The lemon is a wonderful stimulant to the liver and is a dissolvent of uric acid and other poisons, liquefies the bile, and is very good in cases of malaria. Sufferers of chronic rheumatism and gout will benefit by taking lemon juice, also those who have a tendency to bleed, uterine hemorrhages, rickets and tuberculosis. In pregnancy, it will help to build bone in the child. We find that the lemon contains certain elements which will go to build up a healthy system and keep that system healthy and well. As a food, we find, owing to its potassium content, it will nourish the brain and nerve cells. Its calcium builds up the bony structure and makes healthy teeth.

“Its magnesium, in conjunction with calcium, has an important part to play in the formation of albumen in the blood. The lemon contains potassium 48.3, calcium 29.9, phosphorus 11.1, magnesium 4.4. Lemons are useful in treating asthma, biliousness, colds, coughs, sore throat, diphtheria, la grippe [flu or influenza], heartburn, liver complaint[s], scurvy, fevers and rheumatism.”

Make this moment the best moment ever!

Robert Morgan – Bobby

Creative Health Institute

Union City, Michigan

 

Blanced pH A Vital Part Of Whole Body Health

Right Balance
At the first mention of acidity and alkalinity, eyes glaze over. After all, these terms sound somewhat scientific, and vague memories of junior high science class and litmus paper changing color may come to mind. However, the balance between acidity and alkalinity, and its importance, can be explained quite simply and should be explained. This balance is essential to good health.

The Basics

Every solution is either acidic or alkaline. (Alkaline is often called “base.”) These solutions can be anything from body fluids, such as stomach acid and blood, to beverages, such as wine or coffee, to sea water. Acidity and alkalinity are measured in pH (potential of hydrogen). The pH scale goes from 0 to 14, with 0 the most acidic, and 14 the most alkaline. The pH of stomach acid is 1, wine is 3.5, water is 7 (neutral), venous blood is 7.35, arterial blood is 7.4, sea water is 8.5, and baking soda is 12. Ideally, our pH should stay on the alkaline side: between 7.35 and 7.45.

Keeping our acidity and alkalinity balanced means regulating the hydrogen ion concentration in our body fluids. An acid is a molecule or ion (an ion is an atom that carries a positive or negative electric charge) that can contribute a hydrogen ion to a solution. An alkalizing substance is one that contains a molecule or ion that combines with hydrogen ions to remove them from a solution_it neutralizes acids and acts as a buffer.

The Misconceptions

Foods are classified as acid-forming or alkalizing depending on the effect they have on the body. An acid-forming food contributes hydrogen ions to the body, making it more acidic. An alkalizing food removes hydrogen ions from the body, making it more alkaline. It is important to note that this classification is based on the effect foods have on the body after digestion, not on their own intrinsic acidity or alkalinity (or how they taste to us). A common misconception is that if a food tastes acidic, it has an acid-forming effect on the body. This is not necessarily true. Very often, an acidic-tasting food is alkalizing. Citric fruits are a good example. People say that lemons, for example, are “too acidic”; however, they are actually alkalizing because the minerals they leave behind after digestion help remove hydrogen ions, decreasing the acidity of the body. (Many people use the term “residue” or “ash” to explain the effect of a food on the body. A food with an acid ash after digestion contributes hydrogen ions, making the body more acidic; a food with an alkaline ash after digestion removes hydrogen ions, making the body more alkaline.)

Another misconception is that acid-forming foods are “bad.” This is not correct; acidity and alkalinity are opposites and one is not intrinsically better than the other. This misconception has developed because the North American diet is excessively acidic, which does result in health problems.

Common acid-forming foods include processed junk foods and those that are high in animal protein. Some common alkalizing foods are spinach, soybeans, raisins, carrots, and most citrus fruits.

The Problem

Looking at this short list of acid-forming and alkalizing foods, you can see where the problem lies. North Americans eat considerably more acid-forming foods than alkalizing foods. Unfortunately, too much acid can cause health problems. According to well-known naturopath Paavo Airola in his book “How to Get Well”, Acidosis, or over-acidity in the body tissues, is one of the basic causes of diseases, especially the arthritic and rheumatic diseases.”

Others concur with Airola. Speaking of the acidity of a high-fat, high-sugar diet, Michael Colgan, in The New Nutrition, says, “Acidosis destroys bones, because the body has to steal alkalizing minerals from them, to keep the blood pH from dropping into the acid range _ ” Dr. Mary Ruth Swope, in Green Leaves of Barley, comments, “We have become too full of acid and, as a result, are experiencing a wide range of diseases that flourish in the acid medium.” Dr. Yoshihide Hagiwara, in Green Barley Essence, mentions that, “Should this balance [acid and alkaline] be upset, the cell metabolism suffers, leading to conditions such as fatigue.”

Common symptoms of an unbalanced pH include heartburn (a burning sensation in the stomach and acid-tasting burps), bloating, belching, and feeling full after eating small amounts of food. Other symptoms could include insomnia, water retention, migraines, constipation with diarrhea, fatigue, a burning sensation on the tongue and in the mouth, and halitosis.

The Solution

Eat a diet that helps your body maintain the correct acidity-alkalinity balance. According to Airola, the ideal diet should have a natural ratio of four parts alkaline to one part acid. Others contend that while this a good ratio for active people (exercise creates a lot of acid), less active people can handle a diet with a ratio of two parts alkaline to one part acid.

Further Reading

Colbin, Annemarie. 1986. Food and Healing. New York: Ballantine (Pp. 73-80).

Hagiwara, Yoshihide, M.D. 1985. Green Barley Essence. New Canaan, CT: Keats Publishing, Inc. (Pp. 50-58).

Murray, Frank. “Unless you Balance Acidity, your muscles may become tense.” Better Nutrition, March 1996.

Swope, Mary Ruth. 1990. Green Leaves of Barley Phoenix, AZ: Swope Enterprises, Inc. (Pp. 99-109).

The article “pHinding the Right Balance” is reproduced with the permission of AIM International.
©1997 by AIM International
http://www.aim4health.com/phind.htm

(Do NOT take Cocaine, Amphetamines, Coffee, Nicotine, Alcohol, or lots of Sugar. These make your Blood pH….Acidic.)

What ARE “ACID-FORMING” Foods ?
Acid forming foods include: * asparagus, barley, beans (dried), beechnuts, BEEF, BREAD, buckwheat, BUTTER, cashew nuts, Cereals, CHEESE, chestnuts, Chicken, CHOCOLATE, clams, cod liver oil, Cottage Cheese, Cornmeal, cottonseed meal, cow peas, crab, cream, EGGS, farina, FISH, FLOUR, frog legs, Halibut, HAM, hazelnuts, hickory nuts, hominy, HONEY, horseradish, Jello, kohlrabi, lamb, lentils, lobster, mackerel, Macaroni, maple syrup, Margarine, MEATS, mussels, Mushrooms, OATS, pasta, peanuts, Peas, pecans, pistachios, pomegranate, PORK, prunes, quinces, Rice, rutabagas, Rye, sauerkraut, SALMON, scallops, smelt, smoked herring, sole, spaghetti, SUGAR, syrups, tapioca, turkey, walnuts, WHEAT, wheat germ & WINE.

***************************

What is a list of foods that increase alkalinity in the blood?
Alkaline forming foods include: * agar, ALFALFA(sprouts), almonds, APPLES(apple cider), apricots, artichokes, BANANAS, beets, beet tops, blackberries, blueberries, BROCCOLI (did you eat yours?), Brussel sprouts, burdock, cabbage, cantaloupe, carob, CARROTS, cauliflower, CELERY, celeriac, chard, cherries, chives, COCONUT, CRANBERRIES, cucumbers, currants (fresh), dandelion greens, DATES, dill, dock, endive, figs (dried), flaxseed, GARLIC, GRAPES, Grapefruit, greenbeans (fresh), guava, huckleberries, Irish moss, KELP, kohlrabi, leeks, LEMONS, lettuce, LIMA BEANS (fresh), limes, loganberries, loquats, mango, MELONS, millet, mint, molasses, mulberries, muskmelons, mustard greens, nectarines, okra, Olives, olive oil, ONIONS, ORANGES, papaya, parsley, parsnips, passion fruit, Peaches, Pears, persimmons, PINEAPPLE, plums, Pumpkin, radishes, RAISINS, Raspberries, rhubarb, Romaine lettuce, rutabagas, sea grass, sorrel, Soybeans, Spinach, squash, Strawberries, Swiss chard, tangerine, turnips, Vegetable oils, water chestnuts, watercress, watermelon.

ACID-FORMING & ALKALINE-FORMING FOODS

It must be noted that because a food is acid it is no indication that it REMAINS acid in the body.  It can turn alkaline.  Honey and raw sugars produce alkaline ash, but because of a high concentrate of sugar become acid-formers. Those fruits marked with an * should not be eaten with other foods.  They are acid externally but alkaline internally.

Thanks To Angefire.com for this great information.

A list of Acid / Alkaline Forming Foods
Your body pH affects everything…
Balancing the pH is a major step toward well-being and greater health.
The pH scale is from   0 – 14

0 1 2  3  4  5  6 7 8 9 10 11 12 13 14

Human blood pH should be slightly alkaline ( 7.35 – 7.45 ).  Below or above this range means symptoms and disease.  A pH of 7.0 is neutral.  A pH below 7.0 is acidic.  A pH above 7.0 is alkaline.

An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients.  The body will try to compensate for acidic pH by using alkaline minerals.  If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur.

An acidic balance will:  decrease the body’s ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it’s ability to repair damaged cells, decrease it’s ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness.  A blood pH of 6.9, which is only slightly acidic, can induce coma and death.

The reason acidosis is more common in our society is mostly due to the typical American diet, which is far too high in acid producing animal products like meat, eggs and dairy, and far too low in alkaline producing foods like fresh vegetables.  Additionally, we eat acid producing processed foods like white flour and sugar and drink acid producing beverages like coffee and soft drinks.  We use too many drugs, which are acid forming; and we use artificial chemical sweetners like NutraSweet, Spoonful, Sweet ‘N Low, Equal, or Aspartame, which are poison and extremely acid forming.  One of the best things we can do to correct an overly acid body is to clean up the diet and lifestyle.

To maintain health, the diet should consist of 60% alkaline forming foods and 40% acid forming foods.  To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods.

Generally, alkaline forming foods include: most fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts.

Generally, acid forming foods include: meat, fish, poultry, eggs, grains, and legumes.

Shifting Your pH Toward Alkaline…

This chart is for those trying to “adjust” their body pH.  The pH scale is from 0 to 14, with numbers below 7 acidic ( low on oxygen ) and numbers above 7 alkaline.  An acidic body is a sickness magnet.  What you eat and drink will impact where your body’s pH level falls.  Balance is Key !!!

This chart is intended only as a general guide to alkalizing and acidifying foods.

…ALKALINE FOODS…
…ACIDIC FOODS…
ALKALIZING VEGETABLES
Alfalfa
Barley Grass
Beet Greens
Beets
Broccoli
Cabbage
Carrot
Cauliflower
Celery
Chard Greens
Chlorella
Collard Greens
Cucumber
Dandelions
Dulce
Edible Flowers
Eggplant
Fermented Veggies
Garlic
Green Beans
Green Peas
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Nightshade Veggies
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Radishes
Rutabaga
Sea Veggies
Spinach, green
Spirulina
Sprouts
Sweet Potatoes
Tomatoes
Watercress
Wheat Grass
Wild Greens

ALKALIZING ORIENTAL VEGETABLES
Daikon
Dandelion Root
Kombu
Maitake
Nori
Reishi
Shitake
Umeboshi
Wakame

ALKALIZING FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Berries
Blackberries
Cantaloupe
Cherries, sour
Coconut, fresh
Currants
Dates, dried
Figs, dried
Grapes
Grapefruit
Honeydew Melon
Lemon
Lime
Muskmelons
Nectarine
Orange
Peach
Pear
Pineapple
Raisins
Raspberries
Rhubarb
Strawberries
Tangerine
Tomato
Tropical Fruits
Umeboshi Plums
Watermelon

ALKALIZING PROTEIN
Almonds
Chestnuts
Millet
Tempeh (fermented)
Tofu (fermented)
Whey Protein Powder

ALKALIZING SWEETENERS
Stevia

ALKALIZING SPICES & SEASONINGS
Chili Pepper
Cinnamon
Curry
Ginger
Herbs (all)
Miso
Mustard
Sea Salt
Tamari

ALKALIZING OTHER
Alkaline Antioxidant Water
Apple Cider Vinegar
Bee Pollen
Fresh Fruit Juice
Green Juices
Lecithin Granules
Mineral Water
Molasses, blackstrap
Probiotic Cultures
Soured Dairy Products
Veggie Juices

ALKALIZING MINERALS
Calcium: pH 12
Cesium: pH 14
Magnesium: pH 9
Potassium: pH 14
Sodium: pH 14

Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system.

Note that a food’s acid or alkaline forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming.

 ACIDIFYING VEGETABLES
Corn
Lentils
Olives
Winter Squash

ACIDIFYING FRUITS
Blueberries
Canned or Glazed Fruits
Cranberries
Currants
Plums**
Prunes**

ACIDIFYING GRAINS, GRAIN PRODUCTS
Amaranth
Barley
Bran, oat
Bran, wheat
Bread
Corn
Cornstarch
Crackers, soda
Flour, wheat
Flour, white
Hemp Seed Flour
Kamut
Macaroni
Noodles
Oatmeal
Oats (rolled)
Quinoa
Rice (all)
Rice Cakes
Rye
Spaghetti
Spelt
Wheat Germ
Wheat

ACIDIFYING BEANS & LEGUMES
Almond Milk
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Pinto Beans
Red Beans
Rice Milk
Soy Beans
Soy Milk
White Beans

ACIDIFYING DAIRY
Butter
Cheese
Cheese, Processed
Ice Cream
Ice Milk

ACIDIFYING NUTS & BUTTERS
Cashews
Legumes
Peanut Butter
Peanuts
Pecans
Tahini
Walnuts

ACIDIFYING ANIMAL PROTEIN
Bacon
Beef
Carp
Clams
Cod
Corned Beef
Fish
Haddock
Lamb
Lobster
Mussels
Organ Meats
Oyster
Pike
Pork
Rabbit
Salmon
Sardines
Sausage
Scallops
Shellfish
Shrimp
Tuna
Turkey
Veal
Venison

ACIDIFYING FATS & OILS
Avacado Oil
Butter
Canola Oil
Corn Oil
Flax Oil
Hemp Seed Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil

ACIDIFYING SWEETENERS
Carob
Corn Syrup
Sugar

ACIDIFYING ALCOHOL
Beer
Hard Liquor
Spirits
Wine

ACIDIFYING OTHER FOODS
Catsup
Cocoa
Coffee
Mustard
Pepper
Soft Drinks
Vinegar

ACIDIFYING DRUGS & CHEMICALS
Aspirin
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Herbicides
Pesticides
Tobacco

ACIDIFYING JUNK FOOD
Beer: pH 2.5
Coca-Cola: pH 2
Coffee: pH 4

** These foods leave an alkaline ash but have an acidifying effect on the body.
UNKNOWN:
There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet.  The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side.  Remember, you don’t need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side.
Brazil Nuts
Brussel Sprouts
Buckwheat
Cashews
Chicken
Corn
Cottage Cheese
Eggs
Flax Seeds
Green Tea
Herbal Tea
Honey
Kombucha
Lima Beans
 Maple Syrup
Milk
Nuts
Organic Milk (unpasteurized)
Potatoes, white
Pumpkin Seeds
Quinoa
Sauerkraut
Soy Products
Sprouted Seeds
Squashes
Sunflower Seeds
Tomatoes
Yogurt
* These statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease; research is ongoing.
Here’s a chart that ranks foods from most alkaline to most acidic.

Ranked Foods: Alkaline  to  Acidic
Extremely Alkaline

Lemons, watermelon.
Alkaline Forming

Cantaloupe, cayenne celery, dates, figs, kelp, limes, mango, melons, papaya, parsley, seaweeds, seedless grapes (sweet), watercress.

Asparagus, fruit juices, grapes (sweet), kiwifruit, passionfruit, pears (sweet), pineapple, raisins, umeboshi plums, and vegetable juices.
Moderately Alkaline

Apples (sweet), alfalfa sprouts, apricots, avocados, bananas (ripe), currants, dates, figs (fresh), garlic, grapefruit, grapes (less sweet), guavas, herbs (leafy green), lettuce (leafy green), nectarine, peaches (sweet), pears (less sweet), peas (fresh, sweet), pumpkin (sweet), sea salt (vegetable).

Apples (sour), beans (fresh, green), beets, bell peppers, broccoli, cabbage, carob, cauliflower, ginger (fresh), grapes (sour), lettuce (pale green), oranges, peaches (less sweet), peas (less sweet), potatoes (with skin), pumpkin (less sweet), raspberries, strawberries, squash, sweet Corn (fresh), turnip, vinegar (apple cider).
Slightly Alkaline

Almonds, artichokes (jerusalem), brussel sprouts, cherries, coconut (fresh), cucumbers, eggplant, honey (raw), leeks, mushrooms, okra, olives (ripe), onions, pickles (homemade), radishes, sea salt, spices, tomatoes (sweet), vinegar (sweet brown rice).

Chestnuts (dry, roasted), egg yolks (soft cooked), essene bread, goat’s milk and whey (raw), mayonnaise (homemade), olive oil, sesame seeds (whole), soy beans (dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes (less sweet), and yeast (nutritional flakes).
Neutral

Butter (fresh, unsalted), cream (fresh, raw), cow’s milk and whey (raw), margine, oils (except olive), and yogurt (plain).
Moderately Acidic

Bananas (green), barley (rye), blueberries, bran, butter, cereals (unrefined), cheeses, crackers (unrefined rye, rice and wheat), cranberries, dried beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites, eggs whole (cooked hard), fructose, goat’s milk (homogenized), honey (pasteurized), ketchup, maple syrup (unprocessed), milk (homogenized).

Molasses (unsulferd and organic), most nuts, mustard, oats (rye, organic), olives (pickled), pasta (whole grain), pastry (whole grain and honey), plums, popcorn (with salt and/or butter), potatoes, prunes, rice (basmati and brown), seeds (pumpkin, sunflower), soy sauce, and wheat bread (sprouted organic).
Extremely Acidic

Artificial sweeteners, beef, beer, breads, brown sugar, carbonated soft drinks, cereals (refined), chocolate, cigarettes and tobacco, coffee, cream of wheat (unrefined), custard (with white sugar), deer, drugs, fish, flour (white, wheat), fruit juices with sugar, jams, jellies, lamb.

Liquor, maple syrup (processed), molasses (sulphured), pasta (white), pastries and cakes from white flour, pickles (commercial), pork, poultry, seafood, sugar (white), table salt (refined and iodized), tea (black), white bread, white vinegar (processed), whole wheat foods, wine, and yogurt (sweetened).
More Ranked Foods: Alkaline  to  Acidic
Highly Alkaline Forming Foods

Baking soda, sea salt, mineral water, pumpkin seed, lentils, seaweed, onion, taro root, sea vegetables, lotus root, sweet potato, lime, lemons, nectarine, persimmon, raspberry, watermelon, tangerine, and pineapple.
Moderately Alkaline Forming Foods

Apricots, spices, kambucha, unsulfured molasses, soy sauce, cashews, chestnuts, pepper, kohlrabi, parsnip, garlic, asparagus, kale, parsley, endive, arugula, mustard green, ginger root, broccoli, grapefruit, cantaloupe, honeydew, citrus, olive, dewberry, carrots, loganberry, and mango.
Low Alkaline Forming Foods

Most herbs, green tea, mu tea, rice syrup, apple cider vinegar, sake, quail eggs, primrose oil, sesame seed, cod liver oil, almonds, sprouts, potato, bell pepper, mushrooms, cauliflower, cabbage, rutabaga, ginseng, eggplant, pumpkin, collard green, pear, avocado, apples (sour), blackberry, cherry, peach, and papaya.
Very Low Alkaline Forming Foods

Ginger tea, umeboshi vinegar, ghee, duck eggs, oats, grain coffee, quinoa, japonica rice, wild rice, avocado oil, most seeds, coconut oil, olive oil, flax oil, brussel sprout, beet, chive, cilantro, celery, okra, cucumber, turnip greens, squashes, lettuces, orange, banana, blueberry, raisin, currant, grape, and strawberry.
Very Low Acid Forming Foods

Curry, koma coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep cheese, chicken, gelatin, organs, venison, fish, wild duck, triticale, millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil, sunflower oil, pine nuts, canola oil, spinach, fava beans, black-eyed peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut, guava, dry fruit, figs, and dates.
Low Acid Forming Foods

Vanilla, alcohol, black tea, balsamic vinegar, cow milk, aged cheese, soy cheese, goat milk, game meat, lamb, mutton, boar, elk, shell fish, mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut, farina, semolina, white rice, almond oil, sesame oil, safflower oil, tapioca, seitan, tofu, pinto beans, white beans, navy beans, red beans, aduki beans, lima beans, chard, plum, prune and tomatoes.
Moderately Acid Forming Foods

Nutmeg, coffee, casein, milk protein, cottage cheese, soy milk, pork, veal, bear, mussels, squid, chicken, maize, barley groats, corn, rye, oat bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil, green peas, peanuts, snow peas, other legumes, garbanzo beans, cranberry, and pomegranate.
Highly Acid Forming Foods

Tabletop sweeteners like (NutraSweet, Spoonful, Sweet ‘N Low, Equal or Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops, malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts, walnuts, brazil nuts, fried foods, soybean, and soft drinks, especially the cola type.  To neutralize a glass of cola with a pH of 2.5, it would take 32 glasses of alkaline water with a pH of 10.
A list of Acid / Alkaline Forming Foods
Alkaline Forming Foods
VEGETABLES
Garlic
Asparagus
Fermented Veggies
Watercress
Beets
Broccoli
Brussel sprouts
Cabbage
Carrot
Cauliflower
Celery
Chard
Chlorella
Collard Greens
Cucumber
Eggplant
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Dulce
Dandelions
Edible Flowers
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Rutabaga
Sea Veggies
Spirulina
Sprouts
Squashes
Alfalfa
Barley Grass
Wheat Grass
Wild Greens
Nightshade Veggies
 FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Cantaloupe
Cherries
Currants
Dates/Figs
Grapes
Grapefruit
Lime
Honeydew Melon
Nectarine
Orange
Lemon
Peach
Pear
Pineapple
All Berries
Tangerine
Tomato
Tropical Fruits
Watermelon

PROTEIN
Eggs (poached)
Whey Protein Powder
Cottage Cheese
Chicken Breast
Yogurt
Almonds
Chestnuts
Tofu (fermented)
Flax Seeds
Pumpkin Seeds
Tempeh (fermented)
Squash Seeds
Sunflower Seeds
Millet
Sprouted Seeds
Nuts

 OTHER
Apple Cider Vinegar
Bee Pollen
Lecithin Granules
Probiotic Cultures
Green Juices
Veggies Juices
Fresh Fruit Juice
Organic Milk
(unpasteurized)
Mineral Water
Alkaline Antioxidant Water
Green Tea
Herbal Tea
Dandelion Tea
Ginseng Tea
Banchi Tea
Kombucha

SWEETENERS
Stevia
Ki Sweet

SPICES/SEASONINGS
Cinnamon
Curry
Ginger
Mustard
Chili Pepper
Sea Salt
Miso
Tamari
All Herbs

ORIENTAL VEGETABLES
Maitake
Daikon
Dandelion Root
Shitake
Kombu
Reishi
Nori
Umeboshi
Wakame
Sea Veggies
Acid Forming Foods
FATS & OILS
Avocado Oil
Canola Oil
Corn Oil
Hemp Seed Oil
Flax Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil

FRUITS
Cranberries

GRAINS
Rice Cakes
Wheat Cakes
Amaranth
Barley
Buckwheat
Corn
Oats (rolled)
Quinoa
Rice (all)
Rye
Spelt
Kamut
Wheat
Hemp Seed Flour

DAIRY
Cheese, Cow
Cheese, Goat
Cheese, Processed
Cheese, Sheep
Milk
Butter

 NUTS & BUTTERS
Cashews
Brazil Nuts
Peanuts
Peanut Butter
Pecans
Tahini
Walnuts

ANIMAL PROTEIN
Beef
Carp
Clams
Fish
Lamb
Lobster
Mussels
Oyster
Pork
Rabbit
Salmon
Shrimp
Scallops
Tuna
Turkey
Venison

PASTA (WHITE)
Noodles
Macaroni
Spaghetti

OTHER
Distilled Vinegar
Wheat Germ
Potatoes

 DRUGS & CHEMICALS
Aspartame
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Pesticides
Herbicides

ALCOHOL
Beer
Spirits
Hard Liquor
Wine

BEANS & LEGUMES
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Lima Beans
Pinto Beans
Red Beans
Soy Beans
Soy Milk
White Beans
Rice Milk
Almond Milk
More Ranked Foods: Alkaline (pH)  to  Acidic (pH)
Alkaline: Meditation, Prayer, Peace, Kindness & Love Acid: Overwork, Anger, Fear, Jealousy & Stress
Extremely Alkaline Forming Foods – pH 8.5 to 9.0 Extremely Acid Forming Foods – pH 5.0 to 5.5
9.0 Lemons 1, Watermelon 2

8.5 Agar Agar 3, Cantaloupe, Cayenne (Capsicum) 4,
Dried dates & figs, Kelp, Karengo, Kudzu root, Limes,
Mango, Melons, Papaya, Parsley 5, Seedless grapes
(sweet), Watercress, Seaweeds

Asparagus 6, Endive, Kiwifruit, Fruit juices 7, Grapes
(sweet), Passion fruit, Pears (sweet), Pineapple,
Raisins, Umeboshi plum, Vegetable juices 8

 5.0 Artificial sweeteners

5.5 Beef, Carbonated soft drinks & fizzy drinks 38,
Cigarettes (tailor made), Drugs, Flour (white, wheat)
39, Goat, Lamb, Pastries & cakes from white flour,
Pork, Sugar (white) 40

Beer 34, Brown sugar 35, Chicken, Deer, Chocolate,
Coffee 36, Custard with white sugar, Jams, Jellies,
Liquor 37, Pasta (white), Rabbit, Semolina, Table
salt refined and iodized, Tea black, Turkey, Wheat
bread, White rice, White vinegar (processed).
Moderate Alkaline – pH 7.5 to 8.0 Moderate Acid – pH 6.0 to 6.5
8.0 Apples (sweet), Apricots, Alfalfa sprouts 9,
Arrowroot, Flour 10, Avocados, Bananas (ripe),
Berries, Carrots, Celery, Currants, Dates & figs
(fresh), Garlic 11, Gooseberry, Grapes (less sweet),
Grapefruit, Guavas, Herbs (leafy green), Lettuce
(leafy green), Nectarine, Peaches (sweet), Pears
(less sweet), Peas (fresh sweet), Persimmon,
Pumpkin (sweet), Sea salt (vegetable) 12, Spinach

7.5 Apples (sour), Bamboo shoots, Beans (fresh green),
Beets, Bell Pepper, Broccoli, Cabbage;Cauli, Carob
13, Daikon, Ginger (fresh), Grapes (sour), Kale,
Kohlrabi, Lettuce (pale green), Oranges, Parsnip,
Peaches (less sweet), Peas (less sweet), Potatoes
& skin, Pumpkin (less sweet), Raspberry, Sapote,
Strawberry, Squash 14, Sweet corn (fresh), Tamari
15, Turnip, Vinegar (apple cider) 16

 6.0 Cigarette tobacco (roll your own), Cream of Wheat
(unrefined), Fish, Fruit juices with sugar, Maple
syrup (processed), Molasses (sulphured), Pickles
(commercial), Breads (refined) of corn, oats, rice &
rye, Cereals (refined) eg weetbix, corn flakes,
Shellfish, Wheat germ, Whole Wheat foods 32,
Wine 33, Yogurt (sweetened)

6.5 Bananas (green), Buckwheat, Cheeses (sharp),
Corn & rice breads, Egg whole (cooked hard),
Ketchup, Mayonnaise, Oats, Pasta (whole grain),
Pastry (wholegrain & honey), Peanuts, Potatoes
(with no skins), Popcorn (with salt & butter), Rice
(basmati), Rice (brown), Soy sauce (commercial),
Tapioca, Wheat bread (sprouted organic)
Slightly Alkaline to Neutral pH 7.0 Slightly Acid to Neutral pH 7.0
7.0 Almonds 17, Artichokes (Jerusalem), Barley-Malt
(sweetener-Bronner), Brown Rice Syrup, Brussel
Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg
plant, Honey (raw), Leeks, Miso, Mushrooms, Okra,
Olives ripe 18, Onions, Pickles 19, (home made),
Radish, Sea salt 20, Spices 21, Taro, Tomatoes
(sweet), Vinegar (sweet brown rice), Water Chestnut

Amaranth, Artichoke (globe), Chestnuts (dry
roasted), Egg yolks (soft cooked), Essene bread 22,
Goat’s milk and whey (raw) 23, Horseradish,
Mayonnaise (home made), Millet, Olive oil, Quinoa,
Rhubarb, Sesame seeds (whole) 24, Soy beans
(dry), Soy cheese, Soy milk, Sprouted grains 25,
Tempeh, Tofu, Tomatoes (less sweet), Yeast
(nutritional flakes)

 7.0 Barley malt syrup, Barley, Bran, Cashews, Cereals
(unrefined with honey-fruit-maple syrup), Cornmeal,
Cranberries 30, Fructose, Honey (pasteurized),
Lentils, Macadamias, Maple syrup (unprocessed),
Milk (homogenized) and most processed dairy
products, Molasses (unsulphered organic) 31,
Nutmeg, Mustard, Pistachios, Popcorn & butter
(plain), Rice or wheat crackers (unrefined), Rye
(grain), Rye bread (organic sprouted), Seeds
(pumpkin & sunflower), Walnuts

Blueberries, Brazil nuts, Butter (salted), Cheeses
(mild & crumbly) 28, Crackers (unrefined rye),
Dried beans (mung, adzuki, pinto, kidney,
garbanzo) 29, Dry coconut, Egg whites, Goats
milk (homogenized), Olives (pickled), Pecans,
Plums 30, Prunes 30, Spelt
Neutral pH 7.0 ‹  Healthy Body Saliva pH Range is between 6.4 to 6.8 (on your pH test strips)
Butter (fresh unsalted), Cream (fresh and raw), Margarine 26, Milk (raw cow’s) 27, Oils (except olive),
Whey (cow’s), Yogurt (plain)
NOTE:  Match with the numbers above.

1. Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, and gastro upsets.
2. Good for a yearly fast.  For several days eat whole melon, chew pips well and eat also.  Super alkalizing food.
3. Substitute for gelatin, more nourishing.
4. Stimulating, non-irritating body healer.  Good for endocrine system.
5. Purifies kidneys.
6. Powerful acid reducer detoxing to produce acid urine temporarily, causing alkalinity for the long term.
7. Natural sugars give alkalinity.  Added sugar causes juice to become acid forming.
8. Depends on vege’s content and sweetness.
9. Enzyme rich, superior digestibility.
10. High calcium content.  Cornflour substitute.
11. Elevates acid food 5.0 in alkaline direction.
12. Vegetable content raises alkalinity.
13. Substitute for coca; mineral rich.
14. Winter squash rates 7.5.  Butternut and sweeter squash rates 8.0.
15. Genuine fermented for 11Ž2 years otherwise 6.0.
16. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, + honey & water before meals.
17. Soak 12 hours, peel skin to eat.
18. Sundried, tree ripened, otherwise 6.0.
19. Using sea salt and apple cider vinegar.
20. Contains sea minerals.  Dried at low temperatures.
21. Range from 7.0 to 8.0.
22. Sprouted grains are more alkaline.  Grains chewed well become more alkaline.
23. High sodium to aid digestion.
24. High levels of utilizable calcium.  Grind before eating.
25. Alkalinity and digestibility higher.
26. Heating causes fats to harden and become indigestible.
27. High mucus production.
28. Mucus forming and hard to digest.
29. When sprouted dry beans rate 7.0.
30. Contain acid-forming benzoic and quinic acids.
31. Full of iron.
32. Unrefined wheat is more alkaline.
33. High quality red wine, no more than 4 oz. daily to build blood.
34. Good quality, well brewed – up to 5.5.  Fast brewed beers drop to 5.0.
35. Most are white sugars with golden syrup added.
36. Organic, fresh ground-up to 5.5.
37. Cheaper brands drop to 5.0, as does over-indulgence.
38. Leaches minerals.
39. Bleached – has no goodness.
40. Poison!  Avoid it.
41. Potential cancer agent.  Over-indulgence may cause partial blindness.
Note: No claims are made regarding the therapeutic use of this product… Plus,
These statements have not been evaluated by the Food & Drug Administration.
These products are not intended to diagnose, treat, cure or prevent any disease.

Extensive Alkaline & Acidic Foods Chart

The Body’s pH Balance

After food is digested in the body, it leaves behind a mineral residue (ash), which is excreted in the bodies systems.. Thus, specific foods have specific effects on the pH balance. All foods are either acid-ash, alkaline-ash or neutral-ash, meaning that they either decrease, increase or do not change the pH.  Your  pH can be changed by making different food choices.

This file is very large: Please request a copy by emailing info@creativehealthinstitute.com  and we will send it via an email attachment or snail mail. In the meantime refer to our condensed chart.

Alkaline Forming Foods
VEGETABLES
AlfalfaAsparagus
Barley Grass
Beets
Broccoli
Brussel sprouts
Cabbage
Carrot
Cauliflower
Celery
Chard
Chlorella
Collard Greens
CucumberDulce
Dandelions
EggplantEdible FlowersFermented VeggiesGarlic
Kale
Kohlrabi
Lettuce
Mushrooms
Mustard Greens
Nightshade VeggiesOnions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Rutabaga
Sea Veggies
Spirulina
Sprouts
Squashes
Watercress
Wheat Grass
Wild Greens		 FRUITS
All BerriesApple
Apricot
Avocado
Banana
Cantaloupe
Cherries
Currants
Dates/Figs
Grapes
Grapefruit
Lime
Honeydew Melon
Nectarine
Orange
Lemon
Peach
Pear
Pineapple
Tangerine
Tomato
Tropical Fruits
WatermelonPROTEIN
AlmondsChestnutsCottage Cheese- UP
Eggs (poached)
Flax SeedsMilletPumpkin Seeds)
Squash Seeds
Sunflower SeedsTempeh (fermented
Tofu (fermented)
Sprouted Seeds & Nuts

Whey Protein
Yogurt

 OTHER
Apple Cider Vinegar
Banchi TeaBee Pollen
Probiotic Cultures
Green Juices
Veggies Juices
Fresh Fruit Juice
Organic Milk
(unpasteurized)
Lecithin Granules
Mineral Water
Alkaline Water
Green Tea
Herbal Tea
Dandelion Tea
Ginseng TeaKombuchaSWEETENERS
Stevia
Ki SweetSPICES/SEASONINGS
Cinnamon
Curry
Ginger
Mustard
Chili Pepper
Sea Salt
Miso
Tamari
All HerbsORIENTAL VEGETABLES
Maitake
Daikon
Dandelion Root
Shitake
Kombu
Reishi
Nori
Umeboshi
Wakame
Sea Veggies
Acid Forming Foods
FATS & OILS
Avocado Oil
Canola Oil
Corn Oil
Hemp Seed Oil
Flax Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower OilFRUITS
CranberriesGRAINS
Rice Cakes
Wheat Cakes
Amaranth
Barley
Buckwheat
Corn
Oats (rolled)
Quinoa
Rice (all)
Rye
Spelt
Kamut
Wheat
Hemp Seed FlourDAIRY
Cheese, Cow
Cheese, Goat
Cheese, Processed
Cheese, Sheep
Milk
Butter		 NUTS & BUTTERS
Cashews
Brazil Nuts
Peanuts
Peanut Butter
Pecans
Tahini
WalnutsANIMAL PROTEIN
Beef
Carp
Clams
Fish
Lamb
Lobster
Mussels
Oyster
Pork
Rabbit
Salmon
Shrimp
Scallops
Tuna
Turkey
VenisonPASTA (WHITE)
Noodles
Macaroni
SpaghettiOTHER
Distilled Vinegar
Wheat Germ
Potatoes		 DRUGS & CHEMICALS
Aspartame
Succralose
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Pesticides
HerbicidesALCOHOL
Beer
Spirits
Hard Liquor
WineBEANS & LEGUMES
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Lima Beans
Pinto Beans
Red Beans
Soy Beans
Soy Milk
White Beans
Rice Milk
Almond Milk

Experience The Healthful Feelings That Go With A Balanced pH

“Your energy will increase, you’ll find new mental clarity and powers of concentration, you’ll build strength and stamina, and you’ll lose excess body fat while increasing muscle mass. You’ll have bright eyes and clear skin. You’ll look better. You’ll improve your athletic performance. Your entire body will function more efficiently. Whatever health challenges you’ve been facing will improve and most likely evaporate altogether. In short, you’ll regain all the effortless energy and wellness you thought was lost with your childhood.”  Dr Robert O. Young, MS, D.Sc., Ph.D.   Author of “The pH Miracle”

Before we really get into the understanding of how to balance your pH we really need to under stand what is going on in our bodies. After food is digested in the body, it leaves behind a mineral residue (ash), which is excreted in the bodies systems.. Thus, specific foods have specific effects on the pH balance. All foods are either acid-ash, alkaline-ash or neutral-ash, meaning that they either decrease, increase or do not change the pH.  Your  pH can be changed by making different food choices. Scientifically it is explained as: pH, (from potential of Hydrogen) the logarithm of the reciprocal of hydrogen-ion concentration in gram atoms per liter; provides a measure on a scale from 0 to 14 of the acidity or alkalinity of a solution (where 7 is neutral and greater than 7 is more basic and less than 7 is more acidic);)

More important than the scientific definition is that we need to understand that different fluids, organs and systems in the human body have a delicate range of acid-alkaline balance that must be maintain for optimal functioning.

The only fluid that must remain constant, is our blood. Our blood pH should be slightly alkaline (7.35-7.45) and never go below or above this range. If our blood pH moves below 6.8 or above 7.8, cells stop functioning and the body dies. Therefore our bodies continually strives to balance our pH. When we measure pH a healthy range is between 6.4 and 7.5 for our bodies systems. This does not reflect our bloods pH

When our pH balance is compromised and drops below 6.4 then we must immediately do what we can to bring it back into balance. One of the easiest ways to re-balance our pH is to  drink water and ingest foods that reblance the pH. 

Generally, nutritionists hold that the ratio of alkaline to acid foods in the diet should be about 4 to 1—in other words, 80 percent of a person’s food intake should be alkaline and 20 percent acidic. The American diet tends to be more acidic than this ratio dictates; even the balanced diet prescribed by the food pyramid will leave more acid ash than is recommended by nutritionists concerned with pH.

At Creative Health Institute we see many guests who encounter health challenges  as well as life threatening diseases which may have been caused by over consuming foods which are acidic or acid-producing after they have been digested. It is our belief that millions of people suffer from problems caused by food induced acidosis. When we combine this problem with our fast paced modern lifestyle and our poorly combined Standard American Diet (SAD), we promote dangerous levels of acidification within our bodies.

An imbalanced diet high in acidic-producing foods such as animal protein, sugar, caffeine, and processed foods puts pressure on the body’s systems and cause them to struggle to maintain pH neutrality. A good example  would be soft drinks; To neutralize a glass of cola with a pH of 2.5, it would take 32 glasses of alkaline water with a pH of 10. The extra buffering that is needed to keep the body’s systems in a balanced state can deplete our bodies of alkaline minerals such as sodium, potassium, magnesium, and calcium, making us prone to serious health challenges and degenerative disease.

Every morning we test our pH levels before doing anything else. By using pH test strips our guests and students are able to determine their resting pH, which would be at the lowest point of the day.  pH should rise through out the day as we take in properly combined food that are designed to keep our bodies balanced and to protect the functioning of our immune system.

When our body’s systems are forced to keep doing extra duty in keeping our blood  and systems at the proper pH levels, minerals are borrowed from vital organs and bones to balance the pH,  neutralize acid and safely remove it from our body. Because of this strain, our bodies many times suffer severe and extenuating damage; This damage may take years to detect.

Our diet plays a major part in our ability to maintain proper pH levels, but acidosis can occur from other acid-forming stresses such as, emotional stress, toxic overload, and/or immune reactions and any process which deprives our body’s cells of oxygen and other nutrients. 

Scientific research continues to shed more light on how important it is to avoid acidosis and have the body’s pH level slightly alkaline, so that the body  not has the ability to repair the immune system and heal itself. When we find ourselves in acidosis we may experience:

Cardiovascular damage.
Weight gain, obesity and diabetes.
Bladder conditions.
Kidney stones.
Immune deficiency.
Acceleration of free radical damage.
Hormonal problems.
Premature aging.
Osteoporosis and joint pain.
Aching muscles and lactic acid buildup.
Low energy and chronic fatigue.		 Slow digestion and elimination.
Yeast/fungal overgrowth.
Lack of energy and fatigue.
Lower body temperature.
Tendency to get infections.
Loss of drive, joy, and enthusiasm.
Depressive tendencies.
Easily stressed.
Pale complexion.
Headaches.
Inflammation of the corneas and eyelids.		 Loose and painful teeth.
Inflamed, sensitive gums.
Mouth and stomach ulcers.
Cracks at the corners of the lips.
Excess stomach acid.
Gastritis.
Nails are thin and split easily.
Hair looks dull, has split ends, and falls out.
Dry skin.
Skin easily irritated.
Leg cramps and spasms.

This list could be expanded, but it gives you a good idea of just how important it is to not let your body experience bouts of acidosis.

The following chart is designed to give you and overview of the levels of acidity and alkalinity some foods have.  For a more extensive chart, drop me an email and I will forward one that contains more then 500 different foods.

FOOD CATEGORY  High Alkaline Alkaline Low Alkaline Low Acid Acid High Acid
BEANS, VEGETABLES, LEGUMES  Vegetable Juices, Parsley, Raw Spinach, Broccoli, Celery, Garlic, Barley Grass Carrots, Green Beans, Lima Beans, Beets, Lettuce, Zucchini, Carob Squash, Asparagus, Rhubarb, Fresh Corn, Mushrooms, Onions, Cabbage, Peas, Cauliflower, Turnip, Beetroot, Potato, Olives, Soybeans, Tofu Sweet Potato, Cooked Spinach, Kidney Beans Pinto Beans, Navy Beans Pickled Vegetables
FRUIT  Dried Figs, Raisins Dates, Blackcurrant, Grapes, Papaya, Kiwi, Berries, Apples, Pears Coconut,  Cherries, Tomatos, Oranges, Cherries, Pineapple, Peaches, Avocados, Grapefruit, Mangoes, Strawberries, Papayas, Lemons, Watermelon, Limes Blueberries, Cranberries, Bananas, Plums, Processed Fruit Juices Canned Fruit  
GRAINS, CEREALS          Amaranth, Lentils, Sweetcorn, Wild Rice, Quinoa, Millet, Buckwheat Rye Bread, Whole Grain Bread, Oats, Brown Rice White Rice, White Bread, Pastries, Biscuits, Pasta  
MEAT              Liver, Oysters, Organ Meat Fish, Turkey, Chicken, Lamb Beef, Pork, Veal, Shellfish, Canned Tuna & Sardines
EGGS & DAIRY      Breast Milk Soy Cheese, Soy Milk, Goat Milk, Goat Cheese, Buttermilk, Whey Whole Milk, Butter, Yogurt, Cottage Cheese, Cream, Ice Cream Eggs, Camembert, Hard Cheese Parmasan, Processed Cheese
NUTS & SEEDS      Hazelnuts, Almonds Chestnuts, Brazils, Coconut Pumpkin, Sesame, Sunflower Seeds Pecans, Cashews, Pistachios Peanuts, Walnuts
OILS     Flax Seed Oil, Olive Oil, Canola Oil Corn Oil, Sunflower Oil, Margarine, Lard        
BEVERAGES Herb Teas, Lemon Water Green Tea Ginger Tea  Raw Cocoa Wine, Soda/Pop Tea (black), Coffee, Beer, Liquor
SWEETENERS, CONDIMENTS Stevia Maple Syrup, Rice Syrup  Raw Honey, Raw Agave White Sugar, Processed Honey Milk Chocolate, Brown Sugar, Molasses, Jam, Ketchup, Mayonnaise, Mustard, Vinegar Artificial Sweeteners

 Blessings, Bobby

A Simple Yeast Overgrowth Test You Can Do At Home

 
Yeast Over Growth Test

“Some health care professionals believe that Up to 89% of Americans May Have Candida” – If you would like to have a good indication if you have an over abundance of yeast… 

Try this Fast Candida Saliva Test Our Students & Guest Do It Every Day!` 

When you awake in the morning, before you brush your teeth, drink anything or eat any food, bring your tongue to the roof of your mouth and make a chewing motion until you have enough saliva in your mouth, then spit the saliva into a clear 8 oz  glass of water. Within 5-15 minutes, look in the glass. If there are strings coming down from your saliva, or if the water turned cloudy, or if your saliva sank to the bottom, You May have a Candida concern.  Healthy saliva will simply float on the top! 

Why does this work? 

Candida overgrowth begins in the colon. Overtime, as the fungal yeast multiplies it begins to migrate through the digestive tract, moving up into the small intestine, then the stomach (bloating, indigestion), up the esophagus and into the mouth. If it becomes strongly entrenched there and many times you can see a white film on your tongue and inside your cheeks. Once it has moved up to the mouth and you spit into a glass of water the yeast will sink because it is heavier than water. If there is no yeast, it will float on top. 

Remember this test is not 100% accurate and may miss yeast that has not traveled into the up the digestive track and entrenched itself on the tongue or in the mouth.  At Creative Health Institute we use the test as an indicator making sure our students understand that it is both a science and an art, when it comes to reading the results of the saliva test.

Physicians have other testing modalites which help with identifying Candida Overgrowth (CO).  One of the most reliable is the Candida Immune Complexes test, followed by a combinatoin of IgA, IgG and IgM test.  These tests range from $100 to $250, excluding the cost of your office visit.

Checklist for Candida Albicans  

This test is reviewing the signs and symptoms to determine if you have Candida Albicans yeast infection Overgrowth. 

Candida Albicans yeast infection Overgrowth, Candida Overgrowth (CO) symptoms are so numerous and seemingly unrelated that they can be confusing to both doctor and patient. The majority of people who have CO do not realize they have it until they become seriously ill. Why? Because candida yeast not only steals nutrients from the food that you eat, it then poisons the tissues with waste material containing over 75 known toxins. Candida albicans is linked, directly or indirectly, to the following list of conditions and symptoms. A “symptom” is an outward sign that points to a deeper problem. 

Review the 80 likely symptoms listed below to see if any apply to you. Give yourself ONE POINT for each of those which you have had persistently (for a month or longer, either currently or at anytime in the past).

Digestive Troubles

  • Bad Breath,
  • Gas/Bloating,
  • Indigestion,
  • Diarrhea,
  • Constipation,
  • Intestinal Pain,
  • Low Blood Sugar,
  • Food / sugar cravings,
  • Mouth or stomach ulcers,
  • Allergies (Air or Food),
  • Food Sensitivities,
  • Heartburn,
  • Dry Mouth,
  • Receding Gums,
  • Hemorrhoids, rectal itch
  • Irritable bowel.

Behavioral 

  • Anti-social Behavior,
  • Suicidal Tendencies,
  • Insomnia,
  • Depression,
  • Anxiety, high strung.
  • Irritability.

Skin & Joint Problems 

  • Thrush, Diaper Rash,
  • Acne, Skin Rash or Hives,
  • Dry Skin & Itching,
  • Finger, toe or foot Fungus,
  • Athlete’s Foot,
  • Liver Spots,
  • Water Retention,
  • Joint Pain,
  • Muscle Aches,
  • Numbness.

Troubles 

  • Hyperactivity
  • Attention Deficit Disorder,
  • Lack of Impulse Control,
 Female Problems

  • Infertility,
  • Vaginal Yeast Infection,
  • Menstrual Problems,
  • PMS Symptoms,
  • Bladder Infections,
  • Endometriosis,
  • No Sex Drive,
  • Hormonal Imbalance,
  • Iron Deficiency.

Mental & Emotional 

  • Dizziness,
  • Mental Fogginess, (Confused, spaced-out, blank stares, day dreaming)
  • Inability to Concentrate (Having to re-read the same thing twice)
  • Poor memory (Where are my car keys? or, Why did I come into this room?)
  • Mood Swings,
  • Headaches.

Immune Problems 

  • Lethargic/Laziness,
  • Chronic Fatigue,
  • Asthma, Hay Fever,
  • Colds & Flu,
  • Puffy Eyes,
  • Respiratory Problems,
  • Chemical Sensitivity,
  • Epstein Barr Virus,
  • Adrenal/Thyroid Failure,
  • Cold/Shaky,
  • Ear Infections,
  • Chronic sore throat,
  • Post nasal drip,
  • Hair Loss,
  • Stuffed sinus (sinusitis),
  • Overweight,
  • Underweight,
  • Diabetes,
  • Burning Eyes,
  • Premature Aging,
  • Autism

YOUR ADDED SCORE IS _____ (one point per symptom) 

0-4 points – Indicates variations of normal living (unless persistent and severe).
5-9 Points– Indicates a Clear Pattern shows likely development of CO dysbiosis.
10 or more – Indicates Strong Pattern and almost certain CO dysbiosis. 

The term dysbiosis was originally introduced in the early 1900s by Dr Eli Metchnikoff to describe an imbalance of the bacteria in the gut. Literally it means ‘dys’ incorrect and ‘biosis’ life. The word comes from ‘symbiosis’ meaning to reside together harmoniously with the ‘dys’ meaning the opposite. He coined the expression that “Death begins in the gut!”. Metchnikoff was awarded the Nobel Prize in 1908 for his work on friendly bacterial flora [1]. He introduced the idea that fermented milk products could prove beneficial to the gut, inhibiting bacterial infection. He believed that the root of many diseases was via intestinal bacteria decomposing protein in the bowel. Lactic acid producing bacteria were believed to stunt the production of the pathogenic bacteria. 

Evidence has suggested that Dysbiosis plays a part in many conditions such as: Over production of yeast, Irritable Bowel Syndrome, Anklyosing Spondylitus, Rheumatoid Arthritis, Inflammatory Bowel Disease, Multiple Sclerosis, Chronic Fatigue, Eczema, food allergies. Many people are unaware that they are even suffering from Dysbiosis.  

Please call us if you need more information about our programs and how we deal with helping you to eliminate yeast overgrowth.

Blessings,

Robert Morgan – Bobby

Creative Health Institute

Union City, Michigan 49094

866.426.1213

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