Acid 2 Alkaline Formula Review

Try as we might to bring our bodies into a more alkaline state, there are periods where we will inevitably find it challenging to achieve our alkalinity goals.

High acidity robs our body of important nutrients resulting in acidosis and an imbalance within. Aside from lifestyle and diet, there are other contributors to high acidity and reduced alkalinity in the body.

• Large amounts of over the counter medication. Medicine is acidic and so our already acidic bodies have to work even harder to overcome the additional acids from medicines.

• Over cooking your vegetables – heating them to over 105 degrees. This robs them of the alkaline benefits.

• Eating non-organic fruits and vegetables. These contain pesticides, herbicides and chemicals that are acidic to our bodies. Tip: wash your fruits and vegetables in 11.5ph water to remove all traces of any chemicals, herbicides, pesticides and chlorine. 11.5ph water is an emulsifier of oil and chemical based substances.

• Excessive amounts of vitamin C. If you must take vitamin C supplements, I recommend non-acid forming vitamin C (whole food base).

Effects of acidosis are:

Arthritis, insomnia, migraine headaches, acid or strong perspiration, alternating constipation and diarrhea, burning sensation in the mouth, sensitive teeth to acidic fruits, diabetes mellitus, kidney failure, bumps on the tongue, foul smelling stools, water retention, adrenal disorders, stomach ulcers, obesity, ketosis, anger, stress, anorexia, toxemia and fever amongst other symptoms.

For me, during periods of stress (physical, emotional or mental), I see a noticeable difference in how my body reacts to the increase in acidity caused by the stress. I’m on a more natural and alkaline diet today vs. my past but at the same time, I am starting to exercise more so I needed to find an extra alkaline source to help me maintain balance.

Someone pointed me to RemediesDirect and suggested I try their Acid 2 Alkaline Formula supplements. I ordered some and found them to be just what I needed to assist with getting through those periods of increased acidity. I started out taking 6 capsules a day and am not down to 3 but what I like about them is they provide a balanced source of alkaline complexes such as foods & herbs, sea greens and seed & grains.

If you do not have access to a good source of alkaline water, you may want to consider the powder based formulas.

You can find more of their products HERE.

The Acid Test – How Our Body Deals With Acid

I like to collect articles that support my akaline lifestyle wherever I can find them and I have a few to share with you today.

Here’s a great overview from the OttawaCitizen posted earlier this month about acid and how our body works to combat the effects of our diets.  The author shares a good description of the effects on acid forming foods on our bones.

As we age, this effect is even more pronounced and damaging so unless you make a change in yoru diets today, you risk serious damage to your body as you age.

When we consume acidic foods (or for that matter, when our body produces excessive acid waste through the foods we eat, the stress we endure and even from basic metabolic processes), the body’s alarms go off telling it to gather as many buffers as it can to neutralize the acid.

Typical buffers are bicorbonate (the major buffer in our body), magnesium and calcium.  The largest source of buffering agents is in our bones.  The body is designed to protect itselt and so our brains have no problem instructing the body to grab buffers from our bones.  If the process of over acidity is chronic and continual, what results is osteoporosis.

You can read the article HERE.

Healing Alkaline Foods

In the world of alkaline foods there are particular varieties that are known worldwide for their healing properties. For centuries, these healing alkaline foods have been used both as food and for medicinal purposes.

Alkaline foods that fall into the category of healing foods include sea vegetables and various edible fungi.

Sea Vegetables

As a source of dietary fiber, sea vegetables are hard to beat. These foods are a great source of insoluble fibers which are indigestible and because of this quality, they absorb water in the intestinal tract and add bulk to the intestinal walls, helping accelerate waste removal from our systems by preventing the accumulation of toxins and flushing them from our bodies.

Nori - Japanese name for the edible seaweed species of red algae (red laver), Nori is commonly used to refer to products derived from this form of seaweed. One of the higher protein contents of the sea vegetables with the majority of it digestible and it is high in Vitamins A, C, niacin and folic acid.

Kanten - China grass, Japanese isinglass or Ceylon moss are other names used to describe this seaweed, which is rich in vitamins, minerals and trace nutrients like calcium, iron and iodide.

Aonori - also called green laver, this seaweed is rich in calcium, magnesium, potasium, amino acids and vitamins (high in Vitamin C). It is known for its anti-aging properties because it contributes to the production of collagen and elastin.

Wakame - edible kelp or brown seaweed, high dietary fiber and low in fat, rich in Vitamins B and good amounts of trace minerals such as iron and manganese. Recent studies in Japan have found that wakame contains a compound that helps burns fat.

Hijiki - also known as hizikia, another brown seaweed rich in dietary fiber and essential minerals. It has been a traditional food in Japan for centuries, part of a balanced diet but in very small quantities (on average, the Japanese consume about 0.9g per day). There has been some concern in recent years over the levels of inorganic arsenic in Hijiki, but food safety agencies around the world acknowledged that occasional Hijiki consumption was unlikely to cause significant health risks.

Edible Fungus

Edible mushrooms are an excellent source of fiber, vitamins and trace minerals and have a high protein content. Eastern cultures have been consuming edible fungi for thousands of years both as food and medicine.

High in protein and low in fact, edible mushrooms are an important source of amino acids (they contain all the amino acids essential for our nutrition).

Kima - also called kamaa (truffle), this fungus is an underground mushroom that grows in the desert, primarily in Syria and is valued as an immune booster.

Maitake - known as Sheep’s Head, Eastern cultures use maitake as an aid to balance body systems to a normal level. Japanese and Chinese medicine use this fungus to enhance the immune system and regulate the body.

Kikurage - White kikurage is called snow fungus or white fungus and the brownish/black varieties are called wood ear, cloud ear or black fungus; very high in vegetable fiber, iron and calcium. Rich in vitamins D, B1 & B2 and high potassium content. Known for its health giving qualities.

Chaga - natural antioxidant medicinal mushroom, this is one of the oldest medicinal plants known to man. It grows on tree bark (looks like burnt charcoal) and has been known to inhibit free-radical oxidation. Chaga contains a high amount of betulin or betulinic acid and researchers have demonstrated an inhibiting effect on tumor growth because betulinic acid at the cellular level induces apoptosis (cell death) in tumors. Chaga is also believed to fight viruses, stimulate the central nervous system, lower blood pressure, decrease sugar levels and detoxify our kidneys and liver.

Shitake - another exceptional fungus believed to be a strong cancer fighter as it has been shown to inhibit tumors, it contains specific amino acids that help process cholesterol from the liver. Stimulates the immune system and is one of the few natural sources of Vitamin D2.

To Your Health and Wellness!

Alkaline Foods Online Team

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The Art of Preserving Alkaline Foods

I came across this wonderful article on preserving red peppers without using vinegar.

I used to live in Italy in my youth and reading this article took me back to a time when I vividly recall eating luscious preserved roasted red peppers – topped with olive oil, oregano and chopped garlic. Yum.

What I found very interesting is that most people when preserving alkaline foods use an acid like vinegar but this ‘recipe’ uses none.

In fact, it’s not a recipe as we know them today – this came from a collection of stories and articles in a book called “An Omelet and a Glass of Wine”, by Elizabeth David, featuring articles, essays and stories dating back to the mid 1950′s on the subject of food.

To read the article click here.