Supplements and Safety:
Alkaline foods : Guaranteed health benefits is what you will get when you include them in your diet.
Some people abuse their bodies by eating toxic foods and ignore alkaline foods. Most of their foods are highly acidic.
It is good to eat foods rich in alkaline, but please keep in mind that the body needs both acidic and alkaline foods to function well.
There is always a balance, in that 65-80% of your diet should be alkaline forming foods. . The remaining 20-35% should be acidic foods. Eating more healthily can prevent certain types of diseases.
What Are Alkaline Foods?
Alkaline foods are foods that help to keep the body at a healthy PH balance. A typical PH is 7. PH is Potential Hydrogen or hydrogen power. It is used to determine the acidity or alkaline level of the blood. The experts say that the PH level of your blood is 7.4.
To illustrate further, a PH higher than 7 means that the blood is alkaline. Conversely, a PH level below 7 means that the blood is acidic. The alkaline level of the blood has to remain the same at all times. If the PH level of your blood is 6.95, you could become unconscious or die.
If the PH level of the blood increases from 7.4 to 7.7, the person could sustain muscular contractions or go into convulsions.
You can test PH levels via a blood test or a home kit using litmus or Nitrazine paper. Test the saliva and urine with the litmus or Nitrazine paper.
Some foods have a higher percentage of alkaline than others. The following alkaline foods have a high percentage:
- Alfalfa Grass
- Green Drinks
The following alkaline foods also have a high percentage, but not as strong as the above list:
- Butter Beans
- Cayenne Pepper (Capsicum)
- Collard Greens
- Green Beans
- Mustard Greens
- Red Onion
- White Beans
These alkaline foods have a lower percentage than the above lists:
- Almond Milk
- Avocado Oil
- Brussel Sprouts
- Coconut Oil
- Flax Oil (Udo’s Oil)
- Goat Milk
- Most Herbs & Spices
- New Potatoes & Peas
- Other Beans & Legumes
What Are the Health Benefits of Eating Alkaline Foods?
You can lose weight eating foods rich in alkaline. First, you will have to eliminate foods such as meat, dairy, eggs, coffee, processed foods, and fast foods.
When you eat alkaline foods, the body will have access to necessary minerals such as calcium, phosphorus, magnesium, and Sulphur.
A diet rich in alkaline also helps to make certain kind of chemotherapy treatments more effective.
What Are Acidic Foods?
Acidic foods are foods that contribute to the PH balance of your body. The body needs both alkaline and acid based foods. It needs less acid based foods because the stomach is mostly acid. Your stomach has a PH level of 3.5 or lower.
When the body is mostly acid, it is forced to borrow essential minerals such as calcium, phosphorus, magnesium, and Sulphur, from the blood and major organs. Foods will not break down properly to exit the body in the form of waste matter. Eating too many acid-based foods can lead to all types of diseases and viruses.
Foods that are very acidic:
- Artificial Sweeteners
- Black Tea
- Dried Fruit
- Farmed Fish
- Fruit Juice (Sweetened & concentrated)
- Shell Fish
- Soy Sauce
The following foods have a lower acidic level than the above list:
- Brown Rice
The following list could be either alkaline or acidic:
- Black Beans
- Brazil Nuts
- Chickpeas (Garbanzos)
- Fresh Dates
- Freshwater Wild Fish
- Grapeseed Oil
- Hazel Nuts
- Pecan Nuts
- Rice Milk
- Soy Milk
- Sunflower Oil
- Sweet Cherry
What Makes Food Alkaline or Acidic?
According to the experts, inorganic compounds such as Sulphur, phosphorus, calcium, potassium, sodium, magnesium, determine how alkaline or acidic the foods are. Some foods are both alkaline as well as acidic.
All natural foods have both alkaline and acid-forming elements. Some foods are more alkaline than others because of the effect the food has on the body in its natural state.
For example, if you are eating both alkaline and acidic foods, and most of the food is alkaline, you would conclude that the foods are alkaline because the alkaline foods dominate the acidic foods.
The same argument goes for acidic foods. The key is to balance the foods. When your diet is balanced, it helps to maintain the PH level of the blood.
According to the experts, 65-80% of your diet should be alkaline forming foods and 20-35% should be acidic.
How to Balance Your PH Level
You can balance your PH level by eliminating dairy products from your diet. Eliminate red meat and reduce eating chicken and turkey.
It will also help if you removes coffee, soft drinks, and soda. Stay away from white flour. Above all, do not consume processed foods or fast foods.
In conclusion, you have to learn how to balance foods to maintain a normal PH level of your blood. Consume 65-80% alkaline rich foods and 20-35% acidic foods.
Keep processed foods out of your diet. Remember, the PH level of your blood is 7.4, which is slightly alkaline. You have to maintain that level at all times by eating a balanced diet. Maintaining this level will help to keep certain diseases out of the body.
Top 10 Foods to loose weight and gain energy:
A Recipe For Fat Flush Water (It Literally Flushes Fat)
You may have heard some of the hype about “Fat Flush Water.” But how exactly does water flush fat out of your system? Clearly, water is not some kind of magic diet supplement. Your body needs enough water everyday to keep hydrated and cleanse itself of unwanted materials. Fat deposits that form on the body can be tough to break down and eliminate, but proper nutrition and exercise can help greatly with this.
Fat is broken down when the body uses its fat deposits to produce energy, the triglycerides in the fat cells are removed. Then, these are broken down into fatty acids and glycerols and are then absorbed into your muscle tissue and internal organs where they are then broken down even further through various chemical processes. If the products leftover from these chemical processes are not used by the body as energy, they are then considered waste products and need to be removed from the body. This is where the role of water comes in.
The Role Of Water
Water is the vehicle used to remove these waste products from the body. The leftover materials from the fat breakdown are then filtered out of your organs by the water that you drink. The water carries the waste to your bladder where it is then expelled from your body through your urine! Our bodies truly are amazing! It is important to drink enough water each day to keep you hydrated and facilitate the breakdown and elimination of fat cells. Many sources claim that you should be consuming around 8 glasses of water per day, but this number can largely vary depending on your size, how often you are exercising and even how hot it is outside. Try and keep drinking water consistently throughout the day and consider water before soda, fruit juices or other sugary drinks as these can actually dehydrate your body even more. Often a lack of energy and even headaches throughout the day are simply caused by mild dehydration. It is a good idea to make a conscious effort to drink more water. A little extra is definitely better than not enough!
The Fat Flush Water Recipe -And How It Works
2 Liters (64 oz.) Purified Water
1 Tangerine, sectioned
1/2 Grapefruit, sliced
1 Cucumber, sliced
4 Peppermint or Spearmint Leaves
Ice, (made from purified water) optional
Mix in a pitcher before bed and drink throughout the entire next day. Please consider using organic produce for this, if it is unavailable to you, thoroughly wash the produce before adding it to the water.
The tangerine increases your sensitivity to insulin, stabilizes blood sugar and because they are high in vitamin C, you increase the fat burning during exercise
Tangerine increases your sensitivity to insulin, stabilizes blood sugar, and stimulates genes to burn fat. – See more at: http://rawforbeauty.com/blog/fat-flush-water.html#sthash.uB4BsHaw.dpuf
The grapefruit will increase metabolic energy, burn fat and increase energy
The cucumber helps you to feel more full, and acts is a natural diuretic which means less bloating and water retention
The mint leaves aid in digestion
There you have it! Please be advised that drinking water alone or even this recipe for the water provided above is unlikely to burn fat on its own. This is considered a fat flush, meaning that you will still need to do the exercise that is required to break down the fat, so that it can then be eliminated by the body. Proper nutrition also plays a huge role, its not about restricting calories, but making sure to get enough calories for your body from healthy, lean, whole foods. At the very least, this tasty water recipe will give you some added nutrients throughout the day, and help to ensure that you are drinking enough water. Enjoy!
What to expect and how to respond to the natural dying process
1. Loss of appetite
Energy needs decline. The person may begin to resist or refuse meals and liquids, or accept only small amounts of bland foods (such as hot cereals). Meat, which is hard to digest, may be refused first. Even favorite foods hold little appeal.
Near the very end of life, the dying person may be physically unable to swallow.
How to respond: Don’t force-feed; follow the person’s cues even though you may be distressed by a loss of interest in eating. Periodically offer ice chips, a popsicle, or sips of water. Use a moistened warm cloth around the mouth and apply balm to the lips to keep them moist and comfortable.
2. Excessive fatigue and sleep
The person may begin to sleep the majority of the day and night as metabolism slows and the decline in food and water contribute to dehydration. He or she becomes difficult to rouse from sleep. The fatigue is so pronounced that awareness of immediate surroundings begins to drift.
How to respond: Permit sleep. Avoid jostling the person awake. Assume that everything you say can be heard, as the sense of hearing is thought to persist, even when the person is unconscious, in a coma, or otherwise not responsive.
3. Increased physical weakness
A decline in food intake and lack of energy leads to less energy, even for activities like lifting one’s head or shifting in bed. The person may even have difficulty sipping from a straw.
How to respond: Focus on keeping the person comfortable.
4. Mental confusion or disorientation
Organs begin to fail, including the brain. Higher-order consciousness tends to change. “Few conditions leave people hyperaware when they’re dying,” says palliative-care physician Ira Byock, author of Dying Well.
The person may not be aware of where he or she is or who else is in the room, may speak or reply less often, may respond to people who can’t be seen in the room by others (see Passing Away: What to Expect When Witnessing a Loved One’s Death), may seem to say nonsensical things, may be confused about time, or may act restless and pick at bed linens.
How to respond: Remain calm and reassuring. Speak to the person softly, and identify yourself when you approach.
5. Labored breathing
Breath intakes and exhales become raggedy, irregular, and labored. A distinctive pattern called Cheyne-Stokes respiration might be heard: a loud, deep inhalation is followed by a pause of not breathing (apnea) for between five seconds to as long as a full minute, before a loud, deep breath resumes and again slowly peters out.
Sometimes excessive secretions create loud, gurling inhalations and exhalations that some people call a “death rattle.”
How to respond: The stopped breathing or loud rattle can be alarming to listeners, but the dying person is unaware of this changed breathing; focus on overall comfort. Positions that may help: the head slightly elevated with a pillow, sitting up well-supported, or the head or lying body tilted to the side slightly. Moisten the mouth with a wet cloth and moisturize with lip balm or petroleum jelly.
If there’s a lot of phlegm, allow it to drain naturally from the mouth, since suctioning it out can increase its quantity. A vaporizer in the room might help. Some people are given oxygen for comfort. Be a calm, physical presence, stroking the arm or speaking softly.
6. Social withdrawal
As the body shuts down, the dying person may gradually lose interest in those nearby. He or she may stop talking or mutter unintelligibly, stop responding to questions, or simply turn away.
A few days before receding socially for the last time, the dying person sometimes surprises loved ones with an unexpected burst of alert, attentive behavior. This can last less than an hour or up to a full day.
How to respond: Be aware that this is a natural part of the dying process and not a reflection of your relationship. Maintain a physical presence by touching the dying person and continuing to talk, if it feels appropriate, without demanding anything back. Treasure an alert interlude if and when it occurs, because it’s almost always fleeting.
7. Changes in urination
Little going in (as the person loses interest in food and drink) means little coming out. Dropping blood pressure, part of the dying process (and therefore not treated at this point, in tandem with other symptoms), also contributes to the kidneys shutting down. The concentrated urine is brownish, reddish, or tea-colored.
Loss of bladder and bowel control may happen late in the dying process.
How to respond: Hospice medical staff sometimes decides that a catheter is necessary, although not in the final hours of life. Kidney failure can increase blood toxins and contribute to a peaceful coma before death. Add a bed pad when placing fresh sheets.
8. Swelling in the feet and ankles
As the kidneys are less able to process bodily fluids, they can accumulate and get deposited in areas of the body away from the heart, in the feet and ankles especially. These places, and sometimes also the hands, face, or feet, take on a swollen, puffy appearance.
How to respond: Usually no special treatment (such as diuretics) is given when the swelling seems directly related to the dying process. (The swelling is the result of the natural death process, not its cause.)
9. Coolness in the tips of the fingers and toes
In the hours or minutes before death, blood circulation draws back from the periphery of the body to help the vital organs. As this happens, the extremities (hands, feet, fingers, toes) become notably cooler. Nail beds may also look more pale, or bluish.
How to respond: A warm blanket can keep the person comfortable, or he or she may be oblivious. The person may complain about the weight of coverings on the legs, so keep them loose.
10. Mottled veins
Skin that had been uniformly pale or ashen develops a distinctive pattern of purplish/reddish/bluish mottling as one of the later signs of death approaching. This is the result of reduced blood circulation. It may be seen first on the soles of the feet.
Eighty-six percent of our seafood is imported, and about half of those imports are raised on factory farms, called aquaculture.
Asia is the number one producer of these aquaculture products, dominating 89 percent of the industry, and most of our farmed fish imports come from there, theNational Oceanic and Atmospheric Association reports.
Because of shortcuts some farmers are taking in these regions, these products aren’t always safe and FDA testing of them hasn’t caught up, a Mother Jones article by Tom Philpott suggests.
Here are some prime examples of the type of disgusting shortcuts that the Asian fish and shrimp farms do to save a few bucks, from Philpott’s article and aBloomberg Markets report by Nguyen Dieu Tu Uyen and William Bi:
- Tilapia in China’s fish farms, are fed pig and goose manure — even though it contains salmonella and makes the tilapia “more susceptible to disease.”
- In Vietnam, farmed shrimp bound for the US market are kept fresh with heaps of ice made from tap water that teems with pathogenic bacteria.
- Bloomberg also notes that at the same company “there’s trash on the floor, and flies crawl over baskets of processed shrimp stacked in an unchilled room.”
- Like US meat farmers, Asia’s shrimp farmers rely heavily on antibiotics, many of which are banned for use in the United States.
- In May, ABC News bought 30 samples of imported farmed shrimp from across the country and had them tested for antibiotic traces. The result: Three of the samples contained detectable levels of these dangerous antibiotics.
- According to a recent study by the Centers for Disease Control and Prevention, a quarter of the food-borne illness outbreaks caused by imported food from 2005 to 2010 involved seafood — more than any other food commodity.
Philpott goes on to explain that the US FDA does very little testing — about 2.7 percent of incoming aquaculture is visually inspected, and even less, about 0.1 percent is tested for toxins.He writes:
When the agency does test, it does find. For example, in 2008, GAO found, the FDA tested only 34 shrimp samples for residues of nitrofurans—a chemical not approved in the United States for aquaculture and one specifically singled out in Kraemer’s FDA testimony for its ability to cause cancer. Six of the samples tested positive.
Why don’t they ramp up testing? Philpott suggests that it’s not just a lack of funding to do the tests — but also a political decision not to anger partners like China. Read Philpott’s article for more details.
Testing in 2009 that found illegal antibiotics in three types of imported fish from China did result in a temporary ban on these seafoods, but that was lifted and doesn’t seem to have had a lasting effect on how the industry does business, judging by these recent reports.