The pH scale measures how acidic or alkaline a substance is and ranges from 0 to 14. Below 7 it becomes increasingly acidic, above 7 increasingly alkaline. The human blood has a pH of about 7,4. The average pH of food lies at about 3,0. The body has to put much energy to transform nutrition from the acidic pH up to 7,4, otherwise it would be unbalanced and our system may strike or leed to diseases. You may check your pH-level in your mouth with Litmus paper you buy in a pharmacy.
Indicator paper which changes to red under acid conditions and to blue under alkaline conditions.
Why don´t we help our body and augment the pH of our meals by using the following tricks.
1.- Augment the pH by heating nutrition
2- cut, puree, or pickle, or
3.- let it sprout
4.- add fresh spices
5.- take high quality oils
6.- or simply use working salt
7.- top my meal with UMEBOSHI
AVERAGE PH OF FOOD: 3,0
HAS TO BE BALANCED
SUGAR, VINEGAR 1,0
POTATOES, SOFTDRINKS 2,0
LEMON JUICE 2,4
FRUIT AND JUICE 2,5
GRAINS, ROOTS, OIL 5,0
TEA, SKIN, GREENS, BEANS 5,5
PURE WATER 7,0 ………… NEUTRAL
BLOOD, SEAWATER 7,4 ALKALINE
SALT, UME, UMESU 8,0
PANCREATIC SECRETION 8,3
Average by me suggested numbers of pH.
Do we daily feed our body with “acid“ food, as it comes originally and has not been treated (raw food, smoothies)?
We burden our body and diseases may arise in acid environment. Daily our body takes bases, mainly Calcium and Magnesium wherever he may find them, for example out oft he bones, teeth, hair, knees, hips…does that explain a lot?
DRYING, HEATING: all methods of cooking break down food for easier assimilation. Each method also adds warming quality.
CUT, PURE or PICKLE: cut and pure makes food easier to dismantle, this relieves the whole system. Pickled food is easier to digest when fermented. The pickled restores the intestinal flora by promoting the growth of healthful Lactobacillus Acidophilus.
SPROUTS: during sprouting vitamin and enzyme content increases dramatically, as the sprout, thinks to start a new life as a big plant, or even a big tree and puts all the power in sprouting“.
SPICES: as spices have a high average pH, they balance the lower pH of food well. They help the digestion and also carry the information of the immune system. See Hildegard von Bingen, the nun from the Rhine area who discovered much about bitter herbs and their healing nature. The Romans even had lots of knowledge about herbs, lots oft he benefits had been lost in the middle age when wise woman were burnt for giving on their knowledge. Even nowadays the old know about herbs has to be defended on and on and is questioned all the time. I think it would be wise from time to time just to pick herbs we find outside on our walks and take them home and not buy them packed and stored for some time, as they loose their power quickly.
OILS: Oils should always kept in a dark bottle, and when purchased in a plastic container, refilled into a dark glass bottle. High quality oils such as Linsseed oil should be stored cold. Oils transport food through the body like lubrication. Most oils nowadays as to rules of date of expiry , are pressed at 170° in order not to get rancid. They become useless for the body and they even harm it as fat is stored in deposits, and can not be transported out of the body. It needs good oils as unsaturated fats which transports fatty acids out. Use good oils, it´s insane not to use oils. Look what people in countries like Italy or France are doing, using rich, bitter Olive oils on almost every dish. With good oils, heat and spices fat deposits are dismantled. Forget fat free! Use oil to drag your mouth and teeth in the morning, and see „bad stuff“ attaches to the oil and will be spit out! Pay attention to the label: From First cold Pressing! Olive oil is 90 % unsaturated , like Camellia, Linseed Oil, Pumpkin Seed Oil, Argan oil. You mix it cold with foods. Use Sesame-,Corn Seed-, Rape Seed-, Mustard Seed Oil, biologically controlled and from first cold pressing.
SALT: use sea salt, rock salt, Himalaya salt and please throw away common table salt, which has no minerals and harms your body. Salt with the pH of about 8 balances any food with low pH and even fruit taste better as it can be balanced just with a tiny bit, an information of salt.
UME: Besides their dramatic flavor, Japanese pickled plums have remarkable medicinal qualities, as they have 68 minerals.Their powerful acidity has an alkalizing effect on the body, neutralizing fatigue, stimulating the digestion, helping the pancreas and promoting the elimination of toxins. Therefore it´s a potent hangover remedy for mornings after! Umeboshi is regarded as one of the best preventive medicines available.
It balances food with it´s high pH of about 8. Umepaste,-concentrate, -pills or Umesu, ( diluted solution of Umepaste). Umesu may be used instead of vinegar which has a pH of 1. Ume is a fermented, organic salt which conserves food. Tip: Perfect to spray Umesu on food in your lunchbox. It preserves even without cooling.
CREATIVE COOKING WORKSHOPS
5 ELEMENTS SEMINAiRES
& cook workshops
Theory of the 5 Elements.
How to divide nutrition into the 5 Elements.
How food acts in our bodies?
How compensates the body with bases and acids?
How can I strengthen my system?