TOP 10 ALKALINE FOODS TO EAT

EVERY DAY FOR VIBRANT

HEALTH
You have heard about acids being used in domestic purposes. But do
you know how acid your diet can actually be? You have seen numerous
adverts on TV channels, in newspapers or magazines that advertise
packed or bottled products that do not match the natural needs and
processes in our body. They are a product of the wide-spread
consumerism, and have gone so far in destroying our health!
It is so because humans are creatures made to consume alkaline
foods,they are alkaline organisms in the food chain.And our blood’s pH
level can easily turn acidic if we do not pay attention to the food we eat.
Our blood being non-alkaline liquid, our body will poorly perform and
will have difficulty in resisting the most difficult diseases like cancers and
other auto-immune medical conditions.

The concept of alkaline and acidic foods was developed during the
mid-1800s as the dietary ash hypothesis. It proposed that foods, once
metabolized, leave an acid or alkaline "ash" in the body.

According to proponents of the alkaline diet, the metabolic - waste or

ash - left from the burning of foods directly affect the acidity or alkalinity of
the body. Choosing more alkaline foods, in theory, should alkalize your
body and improve health.

Acid levels are measured by pH, a scale of 0 to 14 where the lower

numbers represent more acidic compounds, higher numbers are more
alkaline (or basic), and 7 is neutral.
On the alkaline diet, it is suggested to monitor the pH of your urine to
ensure it is alkaline (over 7) and not acidic (below 7).
It's important to note that pH levels in the body vary greatly. The
stomach, for example, is filled with hydrochloric acid with a pH of 2 to 3.5,
which is necessary to break up food during digestion.
 Blood, on the other hand, is slightly alkaline with a pH between 7.36
and 7.44. If it falls outside those ranges, it can be fatal. One example is
metabolic ketoacidosis, which is caused by diabetes, starvation, or alcohol
intake, and has nothing to do with diet.
As long as you're healthy, your body regulates the various pH levels
of your body nicely. While some health conditions such as kidney disease
and diabetes may alter pH regulation, there's no scientific evidence to
support the concept that certain foods will make your whole body more
acidic.
How It Works
To follow the alkaline diet, simply focus on eating lots of alkaline foods
and fewer acidic foods. Scientists have used various techniques to analyze
foods and determine the acid or base load of each food on the body.
Researchers Remer and Manz developed a measure called
the potential renal acid load (PRAL). On the PRAL scale, 0 is neutral, while
negative numbers are basic and positive numbers are acidic.
Foods such as cheese, meat, fish, shellfish, and grains produce acid
after being consumed and have higher PRAL numbers. Cheddar cheese
(26.4 PRAL), for example, is more acid-forming than egg whites (1.1
PRAL).
Vegetables and fruits, by comparison, have negative PRAL
numbers. Spinach (-14.0 PRAL), for example, is more base-forming
than watermelon(-1.9 PRAL).
Health Benefits
So far, there's little scientific support for claims that the alkaline diet
can promote weight loss and fight disease. However, some research has
shown that the diet may offer certain health benefits.

Top 10 : Avocados, ripe bananas, berries, carrots, celery, currants,

dates or garlic can be your delicious supper!
When your body is in dire need of cleaning, you need foods that are
very rich in antioxidants. Avocados, ripe bananas, berries, carrots,
currants, celery, dates, garlichave a pH value of 8.0.
 They chemically react to acidic foods of pH 5.0 and bring them up near
the alkaline levels. All types of berries: blackberries, blueberries,
strawberries, raspberries, cranberries, gooseberries, elderberries,
bilberries, barberries, bearberries or crowberries, dates, and especially
garlic, have special properties that regulate blood pressure as well.

Top 9: Make alfalfa sprouts, sweet apples and apricots part of your
breakfast!
Apart from having a pH value of 8.0,these ones are super digestible
foods too, which means they are high in fibre. They are also high in
enzymes that are very helpful in maintaining your body hormonal balance.
An apple a day keeps the doctor away, as the saying goes! But don’t
forget to include apricots though. And the sprouting seeds of beans known
as Alfalfa sprouts are great in salads and sandwiches!

Top 8: Sweet grapes and pears, vegetable juices, passion fruit,

pineapples, raisins and umeboshi plum are fantastic!
Grapes, raisins and plums are blood-regulating, which lowers blood
pressure and risks of getting cardio-vascular diseases. With apH level of
8.5, this group is also rich in antioxidant and vitamins A, B and C especially.
Pineapple, on one hand, is rich in L-Carnitine, which uses body fat as an
energy source and is good for shrinking that growing waistline.
Vegetable juices, on the other hand, are high in iron and good for
cellular detoxification.

Top 7: Try fruit juices, chicory, or kiwifruit, instead of French fries!

If you want to avoid acidic compounds during digestion, sip a glass of
fruit juices or take a bite of chicory or kiwifruit.They have natural sugar that
that gives more energy while not feeding cancerous cells. At a pH level of
8.5, this group is rich in flavonoids, a chemical compound in natural foods
that have strong antioxidant properties.
 Kiwifruit has even higher vitamin C content than oranges!And chicory,
known as a bitter-tasting close relative of the lettuce, also has insulin that
supports the pancreas and aids the body in preventing diabetes.

Top 6: Watercress, seaweeds and asparagus are a good choice too!

Being included in the 8.5pH level group, this group is unique as a
powerful acid reducer. Did you know that watercress is called ‘the natural
super food’? It is the very first leaf vegetable consumed by human beings
and is usually prepared as a part of a healthy salad.
It is best eaten raw and it contains lots of iron and calcium. The same goes
for seaweeds. Asparagus is even more special for its highest content
of asparagine, an amino acid important to the nervous system.

Top 5: Nutritionists recommend limes, mango, melons, papaya, and

parsley for your kidneys!
This group of natural products has a pH of 8.5 and is best at cleansing
the kidneys. Papaya is c considered the healthiest laxative that promotes
defecation and colon cleansing. Parsley, the most popular cooking herb, is
the best ‘chimney sweeper’ of the intestines when taken raw.
It also has diuretic properties, which are necessary in cleaning the
kidneys. Mangoes, limes and melons are vitamin-rich fruits that are
alkaline-forming during digestion.

Top 4: Put cantaloupe and cayenne –capsicum in your lunch bag!

A cantaloupe, a relative of melons, is very low in sugar but high in
fibres.Cayenne has antibacterial properties and is also a treasury of vitamin
A– an essential antioxidant in fighting free radicals that cause stress and
illnesses.
The group with the most alkaline-reactive properties among the foods,
with the pH of 8.5, are high in enzymes needed by the endocrine system
as well.

Top 3: Agar Agar or organic gelatine!

 Agar Agar,still with a pH of 8.5, is a gelatine substitute made from
seaweeds that is high in iron and calcium, too. It is very digestible and has
the highest fibre content among all foods.

Top 2: Make watermelon your favourite snack!

Watermelons,at a pH level of 9.0, are very alkaline. Because of their
high fibre count and water content at 92% of its entire weight, watermelon
is a mild diuretic and a great source of lycopene, beta-carotene and vitamin
C.
The most effective thirst-quenching fruit is the most life and energy
supporting food when used in a week-long fasting or colon cleansing.

Top 1: Lemons are simply unavoidable!

The amazing lemoncitrus-fruit is at the very top of the list. Make it
unavoidable if you are suffering from an auto-immune disease since it is
has 10, 000 times stronger potential than radiation therapy or
pharmaceutical drugs: Having apH level of 9.0, lemons are considered the
most alkalizing food.
Its electrolytic properties are the most potent and the most immediate
relief for colds, cough, flu, heartburns, hyperacidity and other virus-related
ailments. Lemons are natural antiseptic that disinfects and heals wounds.
Plus it is the best liver tonic that detoxifies and energizes the liver.

Here is a list of Alkaline Foods, especially High Alkaline Foods:

 Alkalining Vegetables: Beets, Broccoli, Cauliflower, Celery,
Cucumber, Kale, Lettuce, Onions, Peas, Peppers, Spinach
 Alkalizing Fruits: Apple, Banana, Berries, Cantaloupe, Grapes,
Melon, Lemon, Orange, Peach, Pear, Watermelon
 Alkalizing Protein: Almonds, Chestnuts, Tofu
  Alkalizing Spices: Cinnamon, Curry, Ginger, Mustard, Sea Salt
Note: a food's acid or alkaline forming tendency in the body has nothing
to do with the actual pH of the food itself. 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.

Acid Alkaline Balance Diet

PROPER PH BALANCE FOR PEAK POWER, STRENGTH &
ENDURANCE!

Energy Enhancers!®
 Alkaline Diet
 Alkaline Foods
 Acid Alkaline Food Chart
 Correct Food-Combining Principles
 Alkaline Diet Recipes
Enzymes, especially food enzymes, are greatly affected by the pH
balance levels in the human blood and body tissue. Their enzymatic
functions, or lack thereof, will determine the state of health or disease that
your blood and body tissue will possess.
This is why it is critical for you to understand the health principles behind
the Acid Alkaline Diet (also referred to as an Alkaline Diet Cancer Diet,
Acid Alkaline Balance Diet, or Alkaline Acid Diet).
It is important that we learn to eat Alkaline Foods with PROPER FOOD
COMBINING PRINCIPLES according to the Acid Alkaline Food Chart. We
must avoid eating an Acid Forming indigestible Diet that will only
supply Empty Calories devoid of nutrients due to bad food-combining
practices. When we are putting our Alkaline Foods List together, we
should follow a plan of Alkaline Diet Recipes. This will promote an Alkaline
Forming Diet and will supply the body with the full complement of vitamins,
minerals and nutrients required for the body to attain the ultimate health,
power, strength and endurance.

CELL™ Your Self!

(Cellular Energy Loaded Levels)
All food diets are either acid-forming or alkaline-forming. Although
the body requires approximately 20% of the diet to be derived from acid-
forming foods that can be properly digested to help maintain pristine health,
high acid-forming diets that cannot be properly digested acidify body tissue
and eventually lead to Low Chronic Acidosis that will drain and weaken
the health and energy of every human cell in the body
WHY WE CAN WE REACH MAXIMUM CELL™ WITH The The AAA
Diet®!
When food is properly combined, the digestive abilities are accelerated,
and the nutrients are quickly absorbed for optimum nutrition which provides
you, the person or athlete, with power, strength and endurance for peak,
physiological or athletic performance.
When foods are not properly combined, indigestion is the result, the
proteins putrefy, and starches and sugars ferment, poisoning the body on
a cellular level. It is important for body cells to maintain a high level of
cellular energy to attain, and maintain, optimum health through an alkaline
medium.
Acidified body cells become weak and lead to various unhealthy and
low-grade body tissue conditions and diseases, such as low-grade
acidosis, chronic acidosis, nutrient deficiencies, bone diseases, arthritis,
muscular weakness and diseases, organic ligament damage, cancer,
strokes, heart disease, colon disease, and a host of digestive problems that
rob you of the energy your body cells require.
Why? Acidified body cells are robbed of the oxygen and energy that is
required to maintain a strong and healthy immune system that can quickly
help your body cells to repair, regenerate and replenish the cellular nerve
energy, power, strength and endurance in your bones, muscles, and
ligaments, for the maximum performance of all physiological and biological
functions of the body.
Acidified body cells rob you of the minerals such as the calcium required
for strong bones, and lead to bone diseases such as arthritis, osteoporosis,
rheumatoid arthritis, and cancer. Acidified body cells rob you of the macro-
mineral such as magnesium, required for ultimate muscle function and
support that is needed for optimum strength, and calcium for skeletal
support, so you won't develop chronic back problems or herniated discs, or
any chronic bone condition that may hinder superior athletic and/or non-
athletic performance.

Alkaline Foods

 Fruits
 Vegetables
 Coffee
 Red and white wine
 Lemon and lime juice

Acidic Foods

 Meat
 Poultry
 Fish
 Dairy
 Eggs
 Grains
 Legumes

LEVEL #10 — DAY ONE - 100% Raw Food Vegan Hygienic Diet
BREAKFAST: Super Fruit Bowl
Place the de-seeded segments of 2 lbs. of tangerines or oranges in a
bowl. Blend 1 cup of your choice of any combination of strawberries,
raspberries and/or blackberries with 1/4 cup of dates. Pour the berry blend
over the citrus fruit segments and enjoy!
 LUNCH: Tropical Fruit Platter
5-10 ripe bananas or papayas, sliced into bite-sized pieces. 1 handful of
dates, de-pitted and sliced in half. 1 head of Romaine or other green leaf
lettuce, sliced. 2 ribs of celery, thinly sliced. Place the lettuce on a plate,
top with the other ingredients, serve and enjoy!
DINNER: Walnut Salad Supreme
Salad: 2 cups tomatoes, diced. 2 cups green leaf lettuce, shredded. 1
cup kale, shredded. 4 broccoli or cauliflower florets, chopped. 1/2 cup pea
shoots.
Walnut Dressing: 1 cup mango, diced. 1 cup tomato. 1/4 cup
cucumber. 1/4 cup red bell pepper. 2-4 tablespoons of fresh-squeezed
orange, lemon or grapefruit juice. 1/3 cup of walnuts. Blend until smooth.
Pour the dressing over the salad and enjoy!

LEVEL #9 — DAY ONE - 80% Raw Food Vegan Hygienic Diet/20%

Cooked Diet
BREAKFAST: Melon Medley
Add 1-2 cups each of diced watermelon, cantaloupe and honeydew
melon to a bowl. Dig in and enjoy!
LUNCH: Grape Expectations Salad
Salad: 2-4 cups of grapes. 1-2 apples, diced. 1-2 pears, diced. 2 ribs of
celery, diced.
Dressing: 1/2 cup dried dates or figs, de-pitted or de-stemmed. Soak in
water for 1/2 hour, then blend with water until smooth. Pour the dressing
over the salad and enjoy!
Sweet Pea Avocado Delight Dressing:
Blend ½ cup of cooked sweet pea and 1 avocado with the Juice of ½ of
a cucumber. Then, pour this delightful dressing over the salad.
 DINNER: Tomacado Veggie Paté
Paté: 1 cup tomatoes, diced. 2 mangos, diced. 1 small cucumber,
julienned or processed into noodles or fine spaghetti. 1/2 large or whole
small avocado.
Blend all ingredients in a bowl. Spoon the paté over a bowl of lettuce,
kale, spinach or bok choy leaves and enjoy!

LEVEL #8 — DAY ONE - 60% Raw Food Vegan/Vegetarian Diet/40%

Cooked Diet
BREAKFAST: Banana-Strawberry Smoothie
4 ripe bananas. 1 handful of strawberries. 2 ribs of celery. 5 pitted dates.
Add all ingredients to a blender, add purified water or coconut water to
desired consistency, blend and enjoy!
LUNCH: Raw Gazpacho
1-2 cups of tomatoes. 1 rib celery, chopped. 1/4 cup of your choice of
cilantro, parsley, arugula, basil, and/or onion. 1/2 cup sunflower sprouts.
1/2 large or 1 whole small avocado. 1 tablespoon lemon juice. Blend all
ingredients, adding water as needed for desired consistency. Top with a
handful of pre-soaked (1-4 hours) raw pumpkin, sunflower or sesame
seeds, or raw pecans, almonds or pistachios. Dive in and enjoy!
DINNER: Veggie & Grain Medley
Grain Medley: boil then simmer in a pot until soft: 1/2 cup of quinoa and
1/2 cup of millet.
Steamer Basket Medley: cook these ingredients in a steamer: 1/2 cup
peas. 1/3 cup celery, diced. 1/2 cup beets, diced. 2 cups Brussels sprouts.
1/2 cup summer squash. 1/2 cup sweet potato. Add the cooked grains and
vegetables to a serving bowl and mix together.
Salad: Add these ingredients to a salad bowl: lettuce, shredded.
sunflower sprouts. carrot, grated. red onion, slivered. 1/2 large or whole
small avocado, sliced. Mix all ingredients together. Serve the veggie
medley bowl and raw salad together and enjoy!
 LEVEL #7 — DAY ONE - 60% Raw Food Lacto-Vegetarian Diet/40%
Cooked
BREAKFAST:2 Apples / 2 Kiwi Fruit / handful of Bing Cherries
LUNCH: 2 cups shredded red cabbage / 1 cup wild cooked rice / 2 cups
cooked sweet corn
DINNER:
Stuff Zucchini with mozzarella cheese, baked at 350° for 40 minutes and
then slice. Then, serve on a bed of fresh spinach leaves.

LEVEL #6 — DAY ONE - 30% Raw Food / 70% Cooked Food

Lacto/Lacto-Ovo Vegetarian/Flesh Diet
BREAKFAST:
Yogurt with 3 oranges
LUNCH: Veggie Bagel Sandwich
Prepare 1 bagel, sliced, and then, add romaine lettuce, cucumber,
onions, and alfalfa sprouts. Sprinkle ingredients with oil.
DINNER: Eggplant Special
Prepare a grilled eggplant, brushed with oil, with steamed white rice,
grilled asparagus spears, and a red onion, grilled. Then, cut into wedges.
The Eggplant Special is now ready to be served.

LEVEL 6: 30% Raw Food/70% Lacto/Lacto-Ovo Vegetarian/Flesh Cooked

Diet
NOTE: Level 10 is the highest point of "diet achievement" for maximum
health, power, strength and endurance for maximum athletic performance.
More recipes and detailed information about the The AAA Diet® can be
found in the book: The "The AAA Diet® Guide" by Paul Fanny, Ph.D.
Alkaline Diet Levels
 LEVEL 10: 100% Raw Food Vegan Hygienic Diet
(The AAA Diet® Guide)
 LEVEL 9: 80% Raw Food Vegan Hygienic Diet/20% Cooked Diet
(The AAA Diet® Guide)
 LEVEL 8: 60% Raw Food Vegan/Vegetarian Diet/40% Cooked
(The AAA Diet® Guide)
 LEVEL 7: 60% Raw Food Lacto-Vegetarian Diet/40% Cooked
(The AAA Diet® Guide)

Food Group and Food PRAL Score

Meat and Meat Products Average 9.5

Lean Beef 7.8
Chicken 8.7
Canned, Corned Beef 13.2
Frankfurters 6.7
Liver Sausage 10.6
Lunch Meat 10.2
Lean Pork 7.9
Rump Steak 8.8
Salami 11.6
Turkey Meat 9.9
Veal Fillet 9.0

Fish Average 7.9

Cod Fillet 7.1
Haddock 6.8
Herring 7.0
Trout 10.8
Milk, Dairy, and Eggs 1.0
Milk and non-cheese average 8.0
Low protein cheese average 23.6
High protein cheese average 0.5
Buttermilk 26.4
Low Fat Cheddar 18.6
Gouda Cheese 8.7
Cottage Cheese 1.2
Sour Cream 8.2
Whole Egg 1.1
Egg White 23.4
Egg Yolk 19.2
Hard Cheese 0.6
Ice Cream 1.1
Whole milk 0.7
Whole Milk Pasteurized 34.2
Parmesan Cheese 28.7
Processed Cheese 1.2
Whole Milk Yogurt w/Fruit 1.5
Whole Milk Yogurt Plain

Sugar and Sweets Average 4.3

Milk Chocolates 2.4
Honey -0.3
Cake 3.7
Marmalade -1.5
White Sugar -0.1

Fats and Oils Average 0

Butter 0.6
Margarine -0.5
Olive Oil 0.0
Sunflower Oil 0.0
Beverages -1.7
Alkali Rich Average 0
Alkali Poor Average -0.2
Draft Beer 0.9
Pale Beer -0.1
Stout Beer 0.4
Coca-Cola® -0.4
Cocoa -1.4
Coffee -1.8
Mineral Water -2.4
Red Wine -0.3
Tea -1.2
White Wine
* This table is adapted from the Remer and Manz study. Each PRAL
score is based on a 100g portion of food.
 Food Group and Food PRAL Score

Vegetables Average -2.8

Asparagus -0.4
Broccoli -1.2
Carrots -4.9
Cauliflower -4.0
Celery -5.2
Chicory -2.0
Cucumber -0.8
Eggplant -3.4
Leeks -1.8
Lettuce -2.5
Mushrooms -1.4
Onions -1.5
Peppers -1.4
Potatoes -4.0
Radishes -3.7
Spinach -14.0
Tomato Juice -2.8
Tomatoes -3.1
Zucchini -2.6
Fruits, Nuts, and Juices Average -3.1
Apple Juice -2.2
Apples -2.2
Apricots -4.8
Bananas -5.5
Black Currants -6.5
Cherries -3.6
Grape Juice -1.0
Hazelnuts -2.8
Kiwi Fruit -4.1
Lemon Juice -2.5
Orange Juice -2.9
Oranges -2.7
Peaches -2.4
Peanuts 8.3
Pears -2.9
Pineapple -2.7
Raisins -21.0
Strawberries -2.2
Walnuts 6.8
Watermelon -1.9
 Grain Products 3.5
Bread Average 7.0
Flour Average 6.7
Noodles Average 4.0
Mixed Grain Rye Bread 4.1
Rye Bread 3.8
Mixed Grain Wheat Bread 1.8
Wheat Bread 3.7
White Bread 6.0
Cornflakes 3.3
Rye Crackers 6.4
Egg Noodles 10.7
Oats 12.5
Brown Rice 1.7
White Rice 5.9
Rye Flour 6.5
White Spaghetti 7.3
Whole Grain Spaghetti 8.2
Wheat Flour

Legumes Average 1.2

Green Beans -3.1
Lentils 3.5
Peas 1.2

* This table is adapted from the Remer and Manz study. Each PRAL score
is based on a 100g portion of food.
Combinations marked "good" are good for the weakest digestion.
Combinations marked "fair" are permissible if digestion is unimpaired.
Combinations marked "poor" should never be employed unless
digestion is at its highest.
Combinations marked "bad" should not be employed by even the
strongest digestion.

Salads should contain no starch, such as potatoes; no proteins, such

as eggs or shrimp; no oils, such as olive oil or dressings containing oil;
no acids, such as vinegar or lemon juice. Salt should also be omitted.
Sugar, Syrup, Molasses, and Honey have been left out of this
chart, because they combine badly with all foods, and because they are
best not eaten.
Second Food-Combining Chart
A second food-combining chart is presented, which may prove more
helpful. By studying the two charts, it is easy to find the foods that do
combine with each other. Making use of these facts of combination, the
following plan of eating three meals-a-day is suggested:

Common Foods Combine Best With Combine Badly With

Sweet Fruits Sour Milk Acid Fruits, Starches (Cereals,

Bread, Potatoes), Proteins, Milk

Acid Fruits Other Acid Fruits, Fair with Nuts, Sweets (all kinds), Starches
Fair with Milk (Cereals, Bread, Potatoes),
Proteins (except nuts)

Green Vegetables All Proteins, All Starches Milk

Starches Green Vegetables, Fats & Oils All Protein, All Fruits, Acids,
Sugars

Meats (all kinds) Green Vegetables Milk, Starches, Sweets, Other

Proteins, Acid Fruits & Vegetables,
Butter, Cream, Oils

Nuts (most varieties) Green Vegetables, Acid Fruits Milk, Starches, Sweets, Other
Proteins, Butter, Cream, Oils, Lard

Eggs Green Vegetables Starches, Sweets, Other Proteins,

Acid Foods, Butter, Cream, Oils,
Lard
 Milk Best Taken Alone, Fair with Acid All Proteins, Green Vegetables,
Fruits Starches

Fats & Oils (butter, cream, oils, All Starches, Green Vegetables All Proteins
lard)

Melons (all kinds) Best Eaten Alone All Foods

Grains Oils & Butter, Cooked Legumes Acid Fruits, All Proteins, All
Sweets, Cream, Lard

Legumes, Beans & Peas (except Oils & Butter, Cooked Legumes Acid Fruits, All Protein, All Sweets,
green beans) Cream, Lard

Legumes, Beans & Peas (except Green Vegetables, Cooked Grains, All Proteins, All Sweets, Milk,
green beans) Oils & Butter Fruits all kinds), Butter, Cream,
Lard

Breakfast: Fruit. Any fruit in season may be used. It is recommended

that, not more than three fruits be used at a meal, as, for example, grapes,
well-ripened bananas and an apple.
It is acceptable to have an acid fruit breakfast one morning, and a
sweet fruit breakfast on the next. In-season breakfast may be made of
melons.
In the winter months, one or two dried fruits such as figs, dates,
raisins, prunes, etc., may be substituted for the fresh fruits. A winter
breakfast of grapes, figs and pears will be found to be ideal.
Noon Meal: A vegetable salad (omitting tomatoes from this salad),
one cooked, green vegetable and a starch.
Evening Meal: A large, raw vegetable salad (if nuts or cottage cheese
are to be used as the protein, tomatoes may be used in this salad), two
cooked non-starchy vegetables and a protein.
 Fat meats, sour apples, beans, peanuts, peas, cereals, bread and
jam, or hot-cakes and honey or syrup, are notoriously slow in digesting and
are frequent sources of discomfort and putrescent poisoning.
Much of this is well known to the layman, and all of it may be known
to the careful observer. The intelligent person will not lightly cast aside such
facts, but will use them as guides in eating.

Correct Food Combining Principles

Acid-Starch Combinations
1. Never eat carbohydrate foods and acid foods at the same meal.

Do not eat bread, potatoes, peas, beans, bananas, dates, or other

carbohydrates with lemons, limes, oranges, grapefruits, pineapples,
tomatoes or other sour fruit.
The enzyme, ptyalin, acts only in an alkaline medium; it is destroyed
by a mild acid. Fruit acids not only prevent carbohydrate digestion, but they
also favor their fermentation. Oxalic acid diluted to one part in 10,000,
completely arrests the action of ptyalin. There is enough acetic acid in one
or two teaspoonfuls of vinegar to entirely suspend salivary digestion.
Dr. Percy Howe, of Harvard, says: "Many people who cannot eat
oranges at a meal derive great benefit by eating those fifteen to thirty
minutes before the meal."
It appears that Dr. Howe does not understand why people cannot take
oranges with their meals. I have put hundreds of patients, who have told
me that they could not eat oranges or grapefruit, upon a diet of these fruits,
and they found that they could take them. Such people are in the habit of
taking these foods with a breakfast of cereal, with cream and sugar, egg
on toast, stewed prunes and coffee, or some similar meal.
Tomatoes should never be combined with any starch food. They may
be eaten with leafy vegetables and fat foods. The combination citric, malic
and oxalic acids found in tomatoes, (which are released and intensified by
cooking), is very antagonistic to the alkaline digestion of starches in the
mouth and stomach. They should not be used on salads at a starch meal.
In cases of hyperacidity of the stomach, there is great difficulty in
digesting starches. Much discomfort is caused by eating them. They
ferment and poison the body. Acid-starch combinations are very rare in
nature—the sour apple coming nearest to being such a combination.

Protein-Carbohydrate Combination
2. Never eat a concentrated protein and a concentrated carbohydrate
at the same meal.
This means do not eat nuts, meat, eggs, cheese, or other protein
foods at the same meal with bread, cereals, potatoes, sweet fruits,
cakes, etc.
The Earl of Sandwich is credited with having invented the sandwich—a
modern dietetic abomination. The hamburger, a similar abomination, is
also a modern dietetic innovation. Egg sandwiches, cheese sandwiches,
ham sandwiches and similar protein-starch combinations are of recent
origin. Dr. Tilden used to say that, "Nature never produced a sandwich."
How true are his words!
The digestion of carbohydrates (starches and sugars) and of protein
is so different that when they are mixed in the stomach they interfere with
the digestion of each other. An acid process (gastric digestion) and an
alkaline process (salivary digestion) can not be carried on at the same time,
in an ideal way in the stomach. In fact, they cannot proceed together at all
for long, as the rising acidity of the stomach contents soon completely stops
carbohydrate digestion, and this is followed by fermentation.
Dr. J. John Marshall showed that undigested starch in large amounts
in the stomach absorbs pepsin and, thus, prevents the acid from entering
into combination with the proteins, thereby increasing the free hydrochloric
acid.
Beans contain about 25% protein and approximately 50½%
carbohydrate or starch. This, doubtlessly, accounts for their difficult
digestion and the readiness with which they ferment. Prof. McCollum says
that, navy beans have a peculiar and indigestible carbohydrate. But
McCollum knows nothing of combinations. Beans are a "bread and meat"
combination, and each of their two principle constituents requires entirely
different processes for digestion. The starch of the bean lies in the
stomach, while its protein is being digested and, except under the most
favorable of circumstances, ferments, producing gas and toxins.
One of the best rules for eating, which I can offer you, is to eschew all
beans. This does not include green beans, which contain little starch.
Matured or "dried" beans, of all types, are known by everyone to quickly
ferment when eaten, and produce much gas. The strong gastric juice of the
stomach, which is engaged in digesting proteins, impedes starch
digestion. Pythagorus advised that, "We eat no beans." We subscribe to
that plan, making an exception only in the case of green beans.
Candy, sugar, etc., greatly inhibit the secretion of the gastric juice and
markedly delay digestion. Consumed in a large amount at a time, candy is
very depressing to stomach activity.
Whatever may be true with reference to the effects of the starch-
protein combination upon the digestion of protein, it is certain that this
combination is disastrous to starch digestion. There is no doubt that the
gastric juice destroys the ptyalin of the saliva and stops salivary digestion.

Protein-Protein Combination
3. Never consume two concentrated proteins at the same meal.
Do not eat nuts and meat, or eggs and meat, or cheese and nuts, or
cheese and eggs, etc., at one meal. Do not use meat and milk, or eggs and
milk, or nuts and milk at the same meal. Indeed, if taken at all, milk is best
taken alone. Dr. Gibson well expresses it thus: "The best way with milk is
either to take it alone or leave it alone." An exception may be made to this
in the case of acid fruits. The popular superstition that lemons, berries,
cucumbers, etc., with milk is dangerous, has no foundation.
Two proteins of different characters and different compositions, which
call for different types of digestive juices, each of different strength and
character, and being poured into the stomach at different times, should not
be consumed at the same meal. One protein at a meal should be the rule.
There is protein in everything one eats, but in most foods there is such
a small amount that we ignore it when in combinations. All the rules for
combining foods should be recognized and applied only to the
concentrated starches, sugars, fats and proteins.

Protein-Fat Combination
4. Do not consume proteins with fats.
This means do not use cream, butter, oil, etc., with meat, eggs,
cheese, nuts, etc. Fat depresses the action of the gastric glands and
inhibits the pouring out of the proper gastric juices for meats, nuts, eggs,
or other protein. Fats, mixed with foods, delay the development of appetite
juice and diminish its quantity.
The presence of fats in the stomach diminishes the production of
chemical juice. Fatty acids lessen the activity of the gastric glands, the
gastric juice, and lower the amount of pepsin and hydrochloric acid. It may
also lower the entire digestive tone more than fifty per cent. This inhibiting
effect can come even from fats in the intestine. Oil introduced into the
rectum decreases the amount of gastric juice, though it does not alter its
quality. (Oil enemas are bad.)

Acid-Protein Combination
5. Do not eat acid fruits with proteins.
This is to say, oranges, tomatoes, lemons, pineapples, etc., should
not be eaten with meat, eggs, except with protein fats such as avocado,
cheese or nuts.
Prof. Pavlov positively demonstrated the demoralizing influence of
both, fruits' acids, and the acid results of fermentation upon digestion. Acid
fruits, by inhibiting the flow of gastric juice—an unhampered flow which is
imperatively demanded by protein foods—seriously handicaps protein
digestion and results in putrefaction. Nuts and fresh cheese are about the
only protein foods that do not quickly decompose under such conditions,
and these have their digestion delayed. Acids do not inhibit the flow of
gastric juice, any more, or any longer, than does the oil of nuts or the cream
of cottage cheese. Instead of orange juice, grapefruit juice, pineapple juice,
etc. assisting in the digestion of proteins when taken along with these, as
is taught in certain quarters, these acids actually retard protein digestion.
Sugar-Starch Combination
6. Do not consume starches and sugars together.
Jellies, jams, fruit butter, sugar, honey, syrups, molasses, etc., on
bread, cake, or at the same meal with cereals, potatoes, etc., or sugar with
cereal, will produce fermentation. Hot cakes with honey or syrup are an
abomination.
The practice of eating starches that have been disguised by sweets is
also a bad way to eat carbohydrates. If sugar is taken in, the mouth quickly
fills with saliva, but no ptyalin is present. Ptyalin is essential to starch
digestion. If the starch is disguised with sugar, jellies, jams, syrups, etc.,
the taste buds are deceived, and carbohydrate digestion is impaired.
Monosaccharides and disaccharides ferment quicker than do
polysaccharides, and are prone to ferment in the stomach while awaiting
the completion of starch digestion.
Sugar combined with starch results in fermentation. It means a sour
stomach. It means discomfort. Those who are addicted to the honey-eating
practice and who are laboring under the popular fallacy that, honey, which
is a "natural sweet" that may be eaten indiscriminately, should know that
this rule (not to take sweets with starches) applies to honey as well.
Honey or syrup, it makes no difference which, with your hot cakes or
cereals, or honey or sugar to sweeten your cakes — these combinations
spell fermentation. White sugar, brown sugar, “raw” sugar, imitation brown
sugar (that is, white sugar that has been colored), black strap molasses, or
other syrup with starches means fermentation. Soda will neutralize the
resulting acids; it will not stop the fermentation.

Starch-Starch Combination
7. Eat but one concentrated starch food at a meal.
The rule to consume only one starch food at a meal is probably more
important as a means to avoid the over-consumption of various starches,
than as a means of avoiding bad combinations. While the overeating of
starches may lead to fermentation, there is no certainty that the
combination of two starches will do so.
Sugar-Sugar Combination
8. Eat sugars (fruits) and starchy foods at separate meals.
The rule for combining various sugars, resulting from various food
classifications such as starch or fruits, may result in indigestion, due to bad
food combining practices that would lead to fermenting some of the sugars
from these food classifications. The major reason for this fermentation
process would simply be due to the various digestive times required to
break these foods into sugars that the body would accept.
An example of this rule would be the combination of acid-fruit sugars,
which must be digested within an hour, with sweet fruit sugars such as
cherries, dates, figs, raisins, and grapes, that require up to three hours to
be properly digested. The sugars from the acid-fruits would be held up,
waiting up to three hours or more to be digested, and would ferment,
because they were not properly digested within their allotted time frame of
one hour. Starchy foods require two hours or more, before the various
digestive stages convert the starch to a sugar that would be accepted by
the body cells as nutrients. Again, the sugars from the acid-fruits would be
held up while waiting to be digested for up to two hours or more, and would
ferment. In addition, the acids from these fruits would destroy the starch
enzymes, and whereby starch digestion would be suspended.

Take Melons Alone

9. Do not consume melons with any other foods.
Watermelon, muskmelon, honeydew melon, pie melon, casaba
melon, cantaloupe, and other melons, should always be eaten alone. I
know of no physiological reason for this rule. We do know that these foods
decompose very quickly in the stomach and are almost sure to cause
trouble if eaten with other foods. If eaten alone—a meal made of them—so
that they are quickly passed out of the stomach, they form excellent and
delightful foods.
People, who complain that melons "do not agree" with them, will find
that, if eaten alone, but not between meals, they can enjoy them without an
aftermath of discomfort. Because of the ease with which melons
decompose, they do not combine well with any food, except, perhaps, with
certain fruits.
Take Milk Alone
10. Milk is best taken alone, or let alone.
Milk is the natural food of the mammalian young, each species
producing milk peculiarly and precisely adapted to the various needs of its
own young. It is the rule that, the young take the milk alone and not in
combinations with other foods. Milo Hastings once objected that calves will
take milk and, a few minutes later, eat grass. But, we are not to forget that
the calf has a few more stomachs than we and can do this without difficulty.
Milk acts as a gastric insulator. Its cream inhibits the outpouring of
gastric juice for some time after the meal is eaten. Milk does not digest in
the stomach, but in the duodenum, hence, in the presence of milk the
stomach does not respond with its secretion. This prevents the digestion of
other foods introduced along with the milk. Perhaps milk could be taken
with starch, if it was pure starch, but no starch food is pure starch. The use
of acid fruits with milk does not cause any trouble, and apparently does not
conflict with its digestion.

Following an alkaline diet isn’t complicated. The goal is simply to eat

more alkaline and less acidic foods. Here are some tips to get started:
 Eat more fruits and vegetables.
 Drink less soda or eliminate it altogether.
 Aim to drink 64 ounces of mineral water a day.
 Add fresh lemon or lime to water. Even though citrus fruits are
acidic, they have an alkalizing effect in the body.
 Limit animal protein to one serving a day.
 Replace refined carbohydrates with vegetables. For example,
choose spiralized zucchini or carrots instead of spaghetti or finely
chopped cauliflower instead of white rice.
 Drink alkaline broth. Alkaline broth is an easy-to-make vegetable
broth that's packed with vitamins and minerals including potassium.
In addition, when following the alkaline diet, it is helpful to monitor your
urinary pH to know how nutritional changes affect your body. You can buy
urine pH strips online or at your local health-food store.
It is recommended that you use your first urine of the day. A number
between 6.5 and 7.5 is ideal.