WHY YOU SHOULD EAT ALKALINE

Nowadays it’s common for people to be overly acidic. An overly acidic body is known as acidosis – at some point the body can’t function properly as it should and this can lead to many health issues, including depression, joint paint, heart disease, diabetes, and some types of cancer.

When the pH goes off, oxygen delivery to cells suffers, constructive enzymes become destructive, and microbial looking forms in the blood can mutate shape, mirror pathogenicity and grow.

Total healing of some chronic illness is indeed possible, and can take place when the blood is restored to an alkaline pH. This can be achieved by nurturing your body with the right food, something very important to those fighting a disease or overcoming an illness, but also to those who just want to feel better and be healthier both now and in the long run.

The most alkaline foods are whole plant foods, and the most acidic & inflammatory foods are all those coming from animal sources and others such as alcohol, refined grains, highly processed foods, sugar, sodas, and junk food.

The key is to eat focusing around naturally more alkaline foods like greens, vegetables, fruits, whole grains, raw nuts and seeds (versus roasted), beans and legumes – yes, all the super-foods! These foods are packed with healthy phytonutrients, health boosting and protecting antioxidants & fiber. Herbs and spices are also more alkaline, anti-inflammatory and boost immune function just like whole foods do.

Once you get to balance you pH you will start to notice positive improvements such as:

  • less pain from inflammation related conditions such as arthritis.
  • easier fat loss.
  • better digestion in general.
  • increased energy levels.
  • better mental focus and better mood.

What about some of those healthy whole foods that are acidic by nature like lemons and oranges? Are they bad for us?

No, not at all, and here’s why: whole plant foods are always naturally more alkaline; they contribute to an alkaline body when a balanced, healthy plant-based diet is followed, so a certain plant being slightly less alkaline than another won’t affect your health as much as the acidic foods will. Furthermore, once these naturally “acidic” plant-based foods’ minerals (calcium, magnesium, potassium, etc) enter our bloodstream and mix with our blood they actually alkalize the body.

Many people have seen their health dramatically improved, and also diseases reversed after following a balanced plant-based nutrition.

If you haven’t seen it yet, do check out the outstanding documentary “Forks over Knives” to learn more.

Chicken Fecal Soup

Have you ever heard of “fecal soup”?  Over 130 million chickens are killed every day worldwide to be turned into products. During processing the chicken corpses are disemboweled and later soaked in a chill tank before being packaged and sent to distributors.

A federal inspector said, “We often see birds going down the line with intestines still attached, which are full of fecal contamination. If there is no fecal contamination on the bird’s skin, however, we can do nothing to stop that bird from going down that line. It is more than reasonable to assume that once the bird gets into the chill tank, that contamination will enter the water and contaminate all of the other carcasses in the chiller. That’s why it’s called ‘fecal soup.’”

Tests carried out have shown that fecal bacteria tested positive and as present in nearly 50% of the samples. High cooking heat to cook the chickens’ flesh does not remove the feces – it merely cooks it along with the muscle tissue.

See below a list with the 5 worst contaminants in chicken products:

1. Feces: Chickens can soak in “fecal soup” for up to an hour before being packaged for consumers.

2. Toxic chemicals: Peracetic acid and chlorine are both commonly used to treat chicken for contaminants.

3. Superbugs: Nearly 75% of bacterially tainted chicken products harbour germs resistant to one or more types of antibiotics.

4. Carcinogens: Arsenic in chicken can increase the risk of lung and bladder cancer deaths.

5. Cholesterol: Both 4 ounces of cow and 4 ounces of chicken contain approximately 100 mg of cholesterol.

Funny how none of these are ever shown on the labels, right?

When it comes to fat, there is this persistent myth that says that chicken meat is low in fat, which in fact isn’t true as typical chicken servings are about 50% fat, 30% of it saturated, which stimulates the body’s production of cholesterol. Regarding nutritional value chicken has pretty much zero, no fiber and no antioxidants.

It should be compulsory for these nasty products to come in accurately and honestly labelled packages, to inform consumers that they are very likely eating feces and several other contaminants. And also showing pictures of what the animals go through before becoming a product, instead of showing deceiving fantasy cartoon images of happy smiling chickens dancing and saying “eat me, I’m cheap.”

For more references see www.tinyurl.com/pmf6x8t

By Evany Ibáñez-Banczer