Most of our health problems today are ‘diseases of civilization,’ meaning diseases of lifestyle, and the dominant aspect of lifestyle is nutrition. So just how can we eat today to fully nourish body and mind, cause no damage in the process and still enjoy our food?
The starting point is to maintain the correct acid/alkali balance in the body. If we get this right and keep it right, our body will naturally go about repairing itself. While the bloodstream is strongly buffered (at a pH around 7.4), tissue fluids can vary in their acidity and if they depart far from the optimum, disease symptoms can begin. A body that is very acidic, in a toxic state, is prone to inflammatory conditions like colds and eventually arthritis.
The acid/alkali balance depends mainly on two things, what we eat and the stresses we are exposed to. Our bodies need an alkaline state to regenerate and heal itself. Foods are either acid-forming or alkali-forming. Those that leave an alkaline residue are fresh, ripe fruits and green and yellow vegetables. Those that increase acidity are meat, cheese, eggs, nuts, legumes, seeds, also grain foods such as bread, pasta, rice and cakes, sugar, coffee, tea and alcohol.
Because fruits and vegetables have a high water content, we need much more of them to balance the concentrated foods. They need to compromise 3/4 to 4/5 of total food intake (by weight), with the concentrated foods that supply protein, carbohydrates and fats comprising only 1/4 to 1/5 of our daily intake. One common mistake in nutrition is the assumption of acid fruits, like citrus, pineapples and tomatoes, are acid-forming. During metabolism, their weak organic acids are broken down to release energy and the acidic end-product, carbon dioxide, is breathed out, leaving a residue of alkaline minerals. We get rid of the acidic part and are left with the alkaline part, so acid fruits, are also alkali-forming.
In assessing nutritional needs, professional guidance can be helpful and is sometimes essential.
Have abundant fresh, ripe, in-season fruits and vegetables, particularly green and yellow varieties, so that they make up between 3/4 and 4/5 of total food intake. Have a large vegetable salad or lightly steamed vegetables every day, perhaps 350-500 grams,
depending on your appetite. The bulky vegetables and fruits contain very little fat, protein or carbohydrate and provide indispensable amounts of minerals, vitamins and fibre.
Have 80 to 120 grams of protein food. Protein sources include legumes, nuts, seeds, eggs, cheese and flesh foods. While a vegetarian diet is nutritionally superior, some people may be unable to adapt to it and still require protein from animal sources. Those who do eat meat may do tolerably well provided they watch two requirements – (a) be sure not to over-eat protein from any source, by keeping within the nominated quantities of total protein food, and (b) compensate for the lack of fibre by having and abundance of vegetables. People aiming for a vegetarian diet but having difficulty adjusting to plant foods may benefit by the addition of small amounts of unprocessed cheese and free-range eggs plus perhaps deep-sea fish once or twice a week.
Select unrefined carbohydrates for energy plus minerals, vitamins and fibre.
Besides high-water-content fresh fruit, natural sugar comes in concentrated form from dried fruit or sparing quantities of honey or pure maple syrup. Limit concentrated sugary foods to around 60 grams per day.
Alkaline foods create a calming affect on your body. Creating a calm environment to live in helps create a peaceful mind.
Every body and each condition your body is experiencing is different. So it is wise to seek professional help in finding out exactly what diet and lifestyle will encourage your body to heal and stay healthy.
Contact Sherril Taylor to learn what healthy program is best suited for you!