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by Stefan Mager

ACID - ALKALINE FOOD BALANCING - The body regulates blood pH to stay within the narrow range of 7.35 to 7.45, making it slightly alkaline. Blood that has a pH below 7.35 is too acidic, whereas blood pH above 7.45 is too alkaline. Both extremes are likely to lead to disease. The body is able to assimilate minerals and nutrients properly only when its pH is balanced. Foods are generally categorised as acid or alkaline based on the residue they leave in the human body after they have been metabolised. Foods such as orange juice and lemon juice are acidic in their natural state but turn alkaline after they have been metabolised in the body. Knowing which foods have an effect on the body’s pH helps to establish a balanced diet that leads to optimal health. This Guide lists 389 foods according to their acid or alkaline forming potential. FOOD COMBINING - Food combining refers to the selection of foods which are compatible with each other in terms of digestive chemistry. The digestive system does not process all foods at the same rate. If the balance is wrong, the body cannot properly digest, utilise and assimilate nutrients in food. This Guide provides an easy to follow overview to food combining.

8 pages, Paperback

Published November 8, 2011