More info: www.FreshAlkalineWater.com

MILDLY ALKALINE	MODERATELY ALKALINE	HIGHLY ALKALINE
Almond Milk Distilled Water Artichokes Asparagus Brussels Sprouts Cauliflower Comfrey Kohlrabi Lamb's Lettuce Leeks New Baby Potatoes Peas Pumpkin Onion Rutabaga Swede Squash (Butternut, Summer, etc.) Watercress White Cabbage Coconut Grapefruit Pomegranate Almonds Fennel Seeds Lentils Tofu Sesame Seeds Herbs & Spices Avocado Oil Olive Oil Coconut Oil Flax Oil Grapeseed Oil Hemp Oil pH Miracle Omega 3-6-9 Oil	Fresh Coconut Water Arugula Beets Basil Capsicum/Pepper Cabbage Lettuce Carrot Chives Collard/Spring Greens Coriander Endive Ginger Green Beans Leeks Lettuce Mustard Greens Okra Radish Red Cabbage Red Onion Turnip Zucchini Lemon Lime Rhubarb Butter Beans Lima Beans Soy Beans (fresh) White (Navy) Beans Chia/Salba Seeds Hemp Seeds Quinoa	pH 9.5 Water Green Drinks Himalayan Salt Real Salt Avocado Broccoli Cabbage Celery Cucumber Endive Garlic Grasses (alfalfa, kamut, straw, shave, wheatgrass, etc.) Kale Parsley Sprouts (alfalfa, bean, pea, soy, etc.) Spinach Tomato Soy Nuts. . . (soaked soybeans, then air-dried) Soy lecithin, pure

HIGHLY ACIDIC	MODERATELY ACIDIC	MILDLY ACIDIC
Alcohol Coffee & Black Tea Fruit Juice (sweetened)   Cocoa Honey Jam Jelly Mustard Miso Rice Syrup Vinegar Yeast Dried Fruit Beef Chicken Eggs Farmed Fish Pork Shellfish White Rice Cheese Dairy Artificial Sweeteners Syrup Mushroom	Fresh, Natural Juice   Ketchup Mayonnaise Butter   Apple Apricot Banana Blackberry Blueberry Cranberry Grapes Guava Mango Mangosteen Orange Peach Papaya Pineapple Strawberry Goat's Cheese Vegan Cheese   Brown Rice Rye Bread Wheat Whole meal Bread Wild Rice Whole meal Pasta Walnuts Ocean Fish	Rice, Soy, & Coconut Milk   Cantaloupe Fresh Dates Nectarine Plum Sweet Cherry Watermelon   Black Beans Garbanzo Beans Kidney Beans Seitan Amaranth Buckwheat Groats Buckwheat Pasta Millet Oats/Oatmeal Soybeans Spelt Cous Cous Rice/Soy/Hemp Protein Freshwater Wild Fish   Brazil Nuts Flax Seeds Hazelnuts Macadamia Nuts Pecans Pumpkin Seeds Sunflower Seeds Sunflower Oil

 

ALKALINE FOODS		ACID FOODS
VEGETABLES Artichokes Arugula Asparagus Avocado Basil Beets Broccoli Brussels Srpouts Cabbage Cabbage Lettuce Capsicum/Pepper Carrot Cauliflower Celery Chives Collard/Spring Greens Comfrey Coriander Cucumber Endive Endive Garlic Ginger Grasses Green Beans Kale Kohlrabi Lamb's Lettuce Leeks Leeks Lettuce Mustard Greens New Baby Potatoes Okra Onion Parsley Peas Pumpkin Radish Red Cabbage Red Onion Rutabaga Spinach Sprouts Squash Turnip Watercress White Cabbage Zucchini	FRUITS Avocado Coconut Grapefruit Lemon Lime Pomegranate Rhubarb Tomato	MEATS Pork Lamb Beef Chicken Turkey Custaceans Other Seafood (apart from occasional oily fish such as salmon)	DAIRY PRODUCTS Milk Eggs Cheese Cream Yogurt Ice Cream
	DRINKS Almond Milk Fresh Vegetable Juice Green Drinks Herbal Tea Lemon Water (pure water + fresh lemon or lime) Non-sweetened Soy Milk Pure Water (distilled, reverse osmosis, ionized) Vegetable Broth	OTHERS Vinegar White Pasta White Bread Wholemeal Bread Biscuits Soy Sauce Tamari Condiments (Tomato Sauce, Mayonnaise etc.) Artificial Sweeteners Honey	DRINKS Fizzy Drinks Coffee Tea Beers Spirits Fruit Juice Dairy Smoothies Milk Traditional Tea
	SEEDS, NUTS & GRAINS Almonds Any Sprouted Seed Buckwheat Groats Caraway Seeds Cumin Seeds Fennel Seeds Hemp Seeds Lentils Sesame Seeds Spelt	CONVENIENCE FOODS Sweets Chocolate Microwave Meals Tinned Foods Powdered Soups Instant Meals Fast Food	FATS & OILS Saturated Fats Hydrogenated Oils Margarine (worse than butter) Corn Oil Vegetable Oil Sunflower Oil
FATS & OILS Flax Hemp Avocado Olive Evening Primrose Borage Oil Blends	OTHERS Sprouts (soy, alfalfa, mung bean, wheat, little radish, chickpea, broccoli, etc.) Hummus Tahini	FRUITS All fruits, aside from those listed in the alkaline column.	SEEDS & NUTS Peanuts Cashew Nuts Pistachio Nuts
General Guidance: Stick to salads, fresh vegetables and healthy nuts and oils. Try to consume plenty of raw foods and at least 2-3 liters of clean, pure water daily.		General Guidance: Steer clear of fatty meats, dairy, cheese, sweets, chocolates, alcohol and tobacco. Packaged foods are often full of hidden offenders and micro waved meals are full of sugars and salts. Over cooking also removes all of the nutrition from a meal.

More info: www.FreshAlkalineWater.com

Did You Know?

Acid and Alkaline – Understanding pH Balance

Balance is an important concept. When it comes to the body, balance is what helps our bodies function properly. For example, we know that when the body works hard it must also get sufficient rest. When the body inhales, it must also exhale. When the body consumes calories, it needs to burn them as well. And we know that since the body is able to produce toxins, it must also be capable of eliminating them.

The body is an amazing creation. An assortment of vitamins, minerals, sugars, amino acids, fatty acids and various trace elements are responsible for helping it grow and function properly. The reason for this is simple: Each of these components was designed with a special purpose. Working alone or in conjunction with other components, the body is able to wake up and do all the daily activities we take for granted.

What does all this have to do with understanding pH balance? Well, even though the body is made up of an assortment of components, every single one can be categorized as either a basic substance (also known as alkaline) or an acid substance. Having equal amounts of acids and alkaline will define what is meant by the term, pH balance.

Acids and alkaline substances are interesting in that their characteristics oppose each other and complement each other, often at the same time. A healthy body must have a balance of acids and alkaline. Getting the proper balance isn’t that difficult for those who eat a nutritionally-balanced diet. Unfortunately, most people don’t do this. When pH levels inside the body are not in balance, a number of health issues can result. 

What is Acidic or Acid? 

Whether or not a substance is classified as an acid has to do with what happens when the substance dissolves in water. If the substance releases hydrogen ions, it is considered acid. The number of hydrogen ions that are released is what determines whether a substance is more acid or less.

Another way to identify an acid is by tasting it. Most of us automatically classify lemons, rhubarbs and vinegar as acidic solely because of the way they taste. We don’t realize that strawberries and tomatoes and plenty of other foods are acids too. The only reason foods that are classified as acids don’t taste acidic is because they do not release as many hydrogen ions as do other noticeably acidic foods.

Besides taste, acids have another noticeable characteristic. By nature, acids are harsh and can even be corrosive. Water, which dilutes a substance, is what helps acids assume this corrosive power. When we eat, water appears in the form of saliva.

Many cleaning products on the market today get their power from acids. We have come to believe that these amazing products contain some type of miracle ingredient, but that simply isn’t true. Next time you notice a build-up of calcium deposits on your pots and pans or inside your sink, rub on a bit of vinegar and watch them disappear. Do you know about the cola experiment? If you drop a coin into the soda, after two days, the surface develops scars and pits. What’s more interesting is that a piece of meat will be completely dissolved after this time!

Never rely on taste to determine whether a food is acidic. If you’ve ever eaten meat, you know it does not have an acid taste yet it is an extremely acid food. Taste will fool you. Acids are easily neutralized which will lessen the acid taste, as will eating a combination of foods.

The most reliable way to determine acidity is by measuring a substance’s pH level. There is another way, but that would entail an analysis of a substance’s mineral content. As mentioned in the beginning, minerals are classified as either acid or an alkaline. Silicon, chlorine, fluoride, iodine, sulfur and phosphorus are the acidic minerals. Calcium, potassium, manganese, magnesium, copper, and iron are alkaline.

Mineral water, which contains minerals, can be either acid or alkaline depending on which minerals are predominant. When calcium and magnesium are present the mineral water is alkaline. Mineral water is acidic when carbon dioxide, sulfur, and chlorine are present. The same logic applies to foods. A hazelnut, which has a high phosphorus content, is more acid than an almond which does not have as much.

What is Alkaline?

When a substance does not give up its hydrogen ions after being placed in a solution of water, it is considered less acidic. In other words, the substance is alkaline. Alkaline substances differ from acids in that they are not corrosive; they are much gentler. Calcium is the most prominent mineral inside the body. Most of the calcium, about two pounds worth, is found in the skeletal bones.

An alkaline is good for alleviating acidity inside the body. That is why milk is often prescribed in cases of accidental ingestion of poisons that are acidic and also why potato juice can soothe an acid stomach. Foods that are alkaline would never pass the acid taste test because they have no acid taste at all.

As with acids, taste should not be relied upon to determine alkalinity. You’d never think of white sugar or bread as acids but in fact neither is considered an alkaline. It is not until the body begins to digest and utilize these foods that their acids are released.

Interesting Water Facts

You Need to Know

1. Roughly 75 percent of an adult’s body is made up of water.
2. At birth, water accounts for approximately 80 percent of an infant’s body weight.
3. A healthy person can drink about three gallons (48 cups) of water per day.
4. Drinking too much water too quickly can lead to water intoxication. Water intoxication occurs when water dilutes the sodium level in the bloodstream and causes an imbalance of water in the brain.
5. Water intoxication is most likely to occur during periods of intense athletic performance.
6. While the daily recommended amount of water is eight cups per day, not all of this water must be consumed in the liquid form. Nearly every food or drink item provides some water to the body.
7. Soft drinks, coffee, and tea, while made up almost entirely of water, also contain caffeine. Caffeine can act as a mild diuretic, preventing water from traveling to necessary locations in the body.
8. Pure water (solely hydrogen and oxygen atoms) has a neutral pH of 7, which is neither acidic nor basic.
9. Water dissolves more substances than any other liquid. Wherever it travels, water carries chemicals, minerals, and nutrients with it.
10. Somewhere between 70 and 75 percent of the earth’s surface is covered with water.
    

More Useful Water Facts

You Need to Know

1. Much more fresh water is stored under the ground in aquifers than on the earth’s surface.
2. The earth is a closed system, similar to a terrarium, meaning that it rarely loses or gains extra matter. The same water that existed on the earth millions of years ago is still present today.
3. The total amount of water on the earth is about 326 million cubic miles of water.
4. Of all the water on the earth, humans can used only about three tenths of a percent of this water. Such usable water is found in groundwater aquifers, rivers, and freshwater lakes.
5. The United States uses about 346,000 million gallons of fresh water every day.
6. The United States uses nearly 80 percent of its water for irrigation and thermoelectric power.
7. The average person in the United States uses anywhere from 80-100 gallons of water per day. Flushing the toilet actually takes up the largest amount of this water.
8. Approximately 85 percent of U.S. residents receive their water from public water facilities. The remaining 15 percent supply their own water from private wells or other sources.
9. By the time a person feels thirsty, his or her body has lost over 1 percent of its total water amount.
10. The weight a person loses directly after intense physical activity is weight from water, not fat.