A New York City resident shared a priceless exchange between a couple on the outs
‘Who breaks up in a Whole Foods Cafe?’ a young woman next to them wondered to her mother
This week, a submission to Metropolitan Diary — a segment of The New York Times in which readers share details of the strange things that happen to them during any given day in the city — revealed the frailty of a relationship based on trendy foods.
Submitter Susan Phillips’ daughter was eating in a Whole Foods before an appointment, and was suddenly witness to the not-so-private life of a couple whose relationship had recently soured.
“There’s a couple sitting next to me who are breaking up as I type…” Phillips’ daughter texted her.
“This is very awkward.”
She muses, “Who breaks up in a Whole Foods Cafe?”
We don’t know, but given the popularity of the grocery chain, and the fact that it has a sit-in dining area, it’s not unlikely that a few relationships per year have unraveled on the premises.
“They’re shockingly passive-aggressive,” the daughter writes “Like, if you’re angry enough to break up in Whole Foods I’d expect this to be a bit more dramatic. They have sushi, but they’re both just aggressively picking at it with chopsticks.”
Susan advises her daughter to give them a dirty look and move elsewhere, but then things get “super Whole Foods-y.”
One half of the couple apparently makes a dig, and the scene ends with this great accusation: “You’re just saying that because I don’t like KALE!”
People Are Getting Seriously Sick From Eating Kale
Find out why this superfood is actually super-poisoning.
Kale is heralded for its ample supplies of calcium, magnesium, potassium, Vitamin K, and various healthful phytochemicals and anti-oxidants. But the superfood is hiding a nasty secret: dangerous levels of heavy metals.
In a recent study, molecular biologist Ernie Hubbard found that kale&mdashalong with cabbage, broccoli, cauliflower, and collard greens&mdashis a hyper-accumulator of heavy metals like thallium and cesium. What's more, traces of nickel, lead, cadmium, aluminum, and arsenic are also common in greens, and this contamination affected both organic and standard produce samples.
The source? Its soil. "If it's left in the ground, the leafy greens are going to take it up," Hubbard told Craftmanship magazine.
This news gives us pause because kale has taken the culinary world by storm over the last few years: Back in 2007, the U.S. Department of Agriculture recorded 954 farms harvesting the green, but by 2012 the number of growers soared to 2,500. It's become the "it" vegetable, getting juiced, sautéed, steamed, folded into smoothie bowls, baked into chips, and so much more.
Thallium has been a common ingredient in rat poison. It's tasteless, odorless, and nearly colorless. While those who tested positive hadn't consumed poisonous levels of the metal, it was enough to cause fatigue, heart arrhythmia, nausea, digestive trouble, neurological problems, and hair loss. The scariest part is that even after patients completed detoxification regiments, thallium continued to show up in their systems.
For example, the thallium levels of a 52-year-old female vegetarian, who both exercises for two hours and consumes kale on a daily basis, measured 0.7 parts per milligram&mdashthat's seven times higher than what has been deemed the "threshold limit."
And while toxins are nearly everywhere in our industrial-run world, it's not an exaggeration to be concerned about these findings. "We now know that heavy metals are additive and synergistic," says David Quid, the lead scientist at Doctors Data, who has an PhD in nutritional biochemistry. "If you get a little thallium, and a little lead, and a little cadmium in your system, you've got one plus one plus one equals five or six, not just three." In other words, these metals do more damage when they're combined.
"This stuff bioaccumulates," he added. "Down the road, it's going to kick you in the ass one way or another." Okay, so we don't have to panic&mdashyet.
That said, is THIS the new kale? It's twice as healthy, and kind of tastes like bacon.
1 Not Easing Into Plant-Based Eating
Oftentimes, an alarming headline about climate change, a documentary about factory farming, or an unexpected health scare can motivate someone to go fully plant-based overnight. “While we know that a plant-based diet is a healthy, sustainable, and compassionate way to eat, making changes abruptly may not be the best course of action,” says Dr. Shah. “For starters, if you are someone who eats a low-fiber diet, increasing fiber too quickly can lead to GI upset.” Additionally, an initial burst of enthusiasm can fade if you put too much pressure on yourself and your family to make changes all at once. Instead, the experts recommend moving forward at a pace that seems reasonable. Remember, you are in it for the long haul.
2 Obsessing Over Protein
Where do you get your protein? is likely the most common question posed to those following a plant-based diet. “What comes as a surprise to many people is that vegetarians and vegans almost always meet or exceed the RDA for protein,” explains Davis. “Omnivores tend to consume close to double the RDA. This applies to children as well. One of the great benefits of getting protein from plants is that it supports health and longevity better than protein from animal foods.” Many of the veggie substitutes for meat, chicken, and fish contain about the same amount of protein as the animal products they are replacing. Other protein-rich plant foods include lentils, beans, tofu, tempeh, seeds, and nuts.
3 Not Considering Potential Nutritional Shortfalls
Our dietary guidelines and food fortification systems are based on diets that include a significant amount of animal products. “While most major dietetic and medical organizations support the claim that well-planned plant-based diets are safe and adequate during all stages of the life cycle, this does not mean that we don’t have to consider specific nutrients such as vitamin B12, vitamin D, and iron (all of which can be nutrients of concern for those following an omnivorous diet as well) as well as other nutrients including iodine and omega-3 fatty acids,” Davis explains. With a little bit of care, but not too much fuss, a well-planned plant-based diet can cover all of our nutritional bases through a combination of plant foods, fortified foods, and supplements when indicated.
4 Replacing Seafood and Eggs With Pasta and Bagels
According to Dr. Shah, replacing animal products with refined carbohydrates does little to ensure nutritional adequacy of the diet or minimize the chronic disease risk. “While pasta and bagels can be a part of a healthy diet, we want to be sure to replace animal products, such as meat, poultry, and fish, with foods that provide protein, iron, and zinc,” she says. This means including legumes and products made from legumes (e.g., tofu, veggie meat alternatives) as well as fruits, vegetables, whole grains, nuts, and seeds.
5 Avoiding Fortified Foods
Sometimes, in an effort to eat plant-based whole foods, we may avoid foods that have added nutrients such as fortified non-dairy milks. “It can be much easier to achieve the RDA for calcium, vitamin B12, and vitamin D when we do include these fortified products,” Davis explains. Remember that most omnivores drink vitamin D-fortified cow’s milk, eat grains that are fortified with folic acid, and consume iodized salt. Including fortified foods can help fill gaps that can occur in different dietary patterns.
6 Not Finding a Sense of Community and Support
“When you make a dietary shift that is different than that of the people in your circle of family and friends, it can feel quite isolating,” says Dr. Shah. Connecting with a community that shares similar values around food choices can be a source of education, inspiration, and companionship.
7 Focusing on Perfection Over Progress
Perfection is overrated. Every small step you take on a path to a more ecologically sustainable, kinder, more healthful way of eating is a step worth celebrating. Be patient with yourself, and with your family. We all need to move at a pace that feels safe and comfortable to us.
Want To Stop Eating Sugar? Here's How To Realistically Cut Back.
I was on my second slice of king cake (of the day) when I realized that I might have a bit of a sugar problem. It wasn’t so much that I was worried about gaining weight, but all the sugar coursing through my veins left me feeling slumped over. With the holidays, Valentine’s Day and Mardi Gras, I was on a bit of a sugar bender. Dunking the last bite into coffee, I thought to myself, “Man, I need to break up with sugar.” But do I really?
Not if you ask registered dietitian, cookbook author and TV personality Ellie Krieger . “I think most of us would really benefit from reducing the amount of sugar in our diet. But that said, we really don’t have to cut it out completely,” Krieger said. “There’s no reason to go cold turkey on this situation.” (Of course, if you have a medical condition that requires you to closely monitor your sugar intake, you should continue to do so with the guidance of your doctor.)
Sugar is maligned in our culture for claims that it causes hyperactivity or diabetes, but both assertions have been debunked on some level. (For example, sugar isn’t the only thing that causes diabetes. Too much sugar could put you at risk, but there are other factors at play, too.) Still, there is such a thing as too much sugar.
“When we consume carbohydrates, refined foods (like white pasta, white rice and white bread) and chocolate or candy, that’s just sugar in there without protein, fiber or fat,” registered dietitian Lainey Younkin told HuffPost . Ingesting these foods causes a spike in blood sugar, which signals insulin to be released from your pancreas. Insulin carries sugar from your blood to cells for energy, but leftover sugar gets stored as fat.
Let’s say you’re like me, and focused on body positivity, but you still may feel sluggish when you eat too many sweets. So, whether your concern is weight loss or generally wanting to feel better, here are some ways to strike a better balance with sugar, according to the experts.
Understand the difference between natural and added sugar
The goal, Younkin said, is to stay under 25 grams of added sugar per day for women (36 grams for men), per the American Heart Association’s recommendation. The key word is added .
Foods like fruit and yogurt have naturally occurring sugars, but our bodies process them differently because of the nutrients they’re packaged with. For example, an orange has fiber that our bodies break down, allowing the sugar to hit the body more slowly. The fiber also keeps us full, so we’re likely to eat less. But when you drink orange juice, even if it’s made with fresh-squeezed oranges, the sugar is going to quickly hit the bloodstream. And without other nutrients present (besides vitamins), it’ll cause a spike followed by a crash. It also won’t sate your hunger.
Added sugar is found in nearly every processed food, from ketchup to tomato sauce to your favorite potato chips. Shortcuts in the kitchen are totally valid in our energy-draining world, but it helps to be aware where the sugar in your diet is hiding, so you can make more conscientious decisions when you choose to enjoy it.
Incorporate more whole foods into your diet
One of the best ways to cull added sugar is to focus on eating whole foods. No one is saying you have to resign yourself to a life of salads and cut fruit (unless that’s what you want!). Rather, take a look at your go-to recipes and see how you might be able to reduce the added sugar or swap out a sweetener with fresh fruit. Krieger does this with her mango barbecue sauce, which relies on pureed mango for sweetness and a little bit of molasses to deepen the flavor.
Andrea Mathis, the registered dietitian behind the blog Beautiful Eats and Things , feels similarly. “I love to add fruit to my pancake or muffin recipes. A lot of times I will omit the sugar and just add in the fruit because the fruit is naturally sweet,” Mathis said.
Mathis is also a fan of shaking up the palate by using ingredients that add flavors other than sweet . “If I’m going to make a cocktail or a drink, I’ll use herbs to add flavor without using more sugar. You can also add them to sweet desserts,” Mathis explained. Sometimes she’ll make a cake and use rosemary or thyme to change the flavor profile without missing the sweetness.
Pinpoint your main source of sugar
You might think you’re not eating that much added sugar, but are you considering that daily can of Coke? Or the heavy pours of creamer in your thrice-a-day coffee? That’s what will get you.
Evaluate your diet to see what the main source of sugar is, and swap it out (or see what else you can swap out to better accommodate that treat if it’s what makes you happiest). “For most people, it’s actually beverages. What are your sugary beverages? How can you cut back on that in a way that’s still reasonable for you and that you’re still able to enjoy your hydration?” Krieger said.
Consider adding a splash of citrus juice and sliced fruit (like berries or watermelon) or herbs to filtered water. “Keep it in the refrigerator and it infuses beautifully with no sugar at all,” Krieger suggested. This gets bonus points for being low effort.
Eat enough throughout the day
One important strategy is making sure you eat regular, balanced meals throughout the day. “I find that people are more likely to reach for sugary foods when their appetite is raging because sugar is the fuel that is most quickly absorbed by our cells,” Krieger said.
Use your best judgment when it comes to artificial sweeteners
Before you rush off to buy sugar-free ice cream, consider that artificial sweeteners might not be the best solution. Krieger suggests using sweeteners like saccharine and sucralose sparingly. “It doesn’t help train your taste buds out of that sweet trap and if you use them excessively, we really don’t know the long term implications ,” she said. Have the real deal, but less of it.
Mathis is a fan of stevia and monk fruit sweetener . Both are plant-based, but contain zero sugar and therefore no calories. “I feel like stevia’s a good one because it’s a little bit sweeter than sugar, so you don’t have to use as much, but it is a natural sweetener,” Mathis said. “And there has been some research that it may help to lower blood pressure or it may actually help with your blood sugar, so there are some type of benefits to using that one.”
Remember, sugar isn’t inherently bad
So much of the angst we feel toward sugar is because of how demonized it is in our society. From “ That Sugar Film” to anti-sugar diets , there’s no shortage of sources telling us that sugar is BAD. And if you eat it, YOU are BAD.
While we shouldn’t eat sweets with reckless abandon, it’s important to remember that a food isn’t inherently good or bad . “Yes, some foods are more nutritious for us, forget that idea that you did good or did bad,” Younkin said. “Enjoy it, without guilt, and move on. Because you chose to eat it, and you enjoyed it, so why feel guilty about it? It was your decision.”
To help mitigate those guilty feelings, Younkin suggests thinking about why you’re eating a particular treat. She explained that there are four reasons that we eat: Physical hunger, boredom, stress or cravings (or some combination thereof). So, when you reach for something like a brownie, stop and think about why you want it, and if it’s going to make you feel good.
“One food or meal doesn’t make or break someone’s health or weight loss efforts,” Younkin said. “I think that’s a good thing to remember. People think, ‘If I eat one thing, I’m totally ruined.’ And it’s like, well you eat one salad, you’re not going to lose five pounds in a week from one salad. You’re also not going to gain five pounds from one brownie.”
When eating a low-histamine diet, it is important to make sure you’re still eating a variety of fresh foods and taking in necessary nutrients. The following six foods are low in histamine. If you’re limiting consumption of histamine, try these and other low-histamine alternatives:
- Fresh meat
- Fresh fruit, but with limited citrus and plantains, which are similar to bananas
- Fresh vegetables, but with limited tomato, eggplant, and spinach
- Rice and coconut milk
- Herbal tea, but avoid black and green tea
- Whole-grain products including pasta and bread
American Academy of Allergy, Asthma & Immunology: "Histamine Definition."
Annals of Dermatology: "A Histamine-Free Diet Is Helpful for Treatment of Adult Patients with Chronic Spontaneous Urticaria."
Annals of Dermatology: "Effect of Different Cooking Methods on Histamine Levels in Selected Foods."
Global Advances in Health and Medicine: "Regular Consumption of Sauerkraut and Its Effect on Human Health: A Bibliometric Analysis."
Journal of Veterinary Research: "Histamine Content in Rennet Ripening Cheeses During Storage at Different Temperatures and Times."
Mayo Clinic: "Alcohol intolerance."
Medical News Today: "Which foods are high in histamine?"
PLoS One: "Kidney Beans: A Major Sensitizer among Legumes in Asthma and Rhinitis Patients from India."
The American Journal of Clinical Nutrition: “Histamine and histamine intolerance.”
8 Throw-Together Meals From Whole Foods for Under $5
I’m not gonna lie. I never used to shop at Whole Foods. I’m a die-hard farmers market/Trader Joe’s/Costco/Berkeley Bowl/occasionally Sprouts kinda gal. My grocery routine usually involves going to at least two to three of these locations per week and scouting out the deals.
Then the pandemic happened. And quite honestly that meant that Whole Foods had a shorter line. Seriously. My Trader Joe’s still has a 30-minute wait. At my Whole Foods, you can walk right in. This is appealing because I can’t stand waiting in those long grocery store lines, especially because if I had a dollar for everyone wearing a mask as a chin guard I’d be rich.
But rich enough to shop at the infamous Whole Paycheck? That’s actually what I want to talk about. With a little due diligence, I’ve been able to scout out some meals at Whole Foods that give Trader Joe’s a run for its money. Each of these gems is less than $5 per serving.
Before you keep scrolling, a couple of notes:
Across the board, the Whole Foods 365 brand was the best bang for my buck. I tried to find a variety of different brands to highlight, but Whole Foods' own brand seemed to beat all of the other prices. Intentional? Probably.
Frozen fruit and veggies didn’t necessarily seem that much cheaper than their fresh counterparts, which is why I didn’t use frozen produce. I’ll stick to Costco for frozen produce in bulk and Trader Joe’s for the frozen produce in smaller sizes. Besides, if you shop in season, fresh produce is often comparable to prices I may find at my local grocer.
It is still very much possible to spend your whole paycheck here, so always go with a plan for exactly what you want to buy. There are things that I noticed were more expensive at Whole Foods than at other stores (for example, fresh bread). And there were items that were pretty much on par with my local prices (beans, some produce, oatmeal, frozen TV dinners, eggs, yogurt, pasta, etc).
What Comes In A Butcher Box:
Here’s a look at what comes in an average $129 Curated All Beef Box, broken down by what it is for a serving for us
- 2 lbs Ground Beef – 4 servings
- 2 lbs grass fed steak tips – 4 servings
- 2 10 oz Strip Loin Steaks – 2 servings
- 2 12 oz Top Sirloin Steaks – 2 servings
- 1 24 oz Top Sirloin Cap – 2-3 servings
- 1 10 oz package of Bacon 2-3 servings
For us this comes out to about 16 servings, which is $8/meal per serving. It might be more servings for other people depending on the amount of meat they eat.
When you join ButcherBox right now you can get 2 lbs of pork chops, up to 3 lbs of chicken breasts, and 2 lbs of ground beef for FREE in your first box.. Click here to join.
Today was another day of rest, as I had plenty of cooked food. I was also able to combine the budget for today and tomorrow and purchase kale and broccoli, which I had been craving. I shopped at both my local grocery store and at Whole Foods today.
DAY 7 MENU:
Breakfast: Corn grits with banana
Lunch: Leftover mixed lentils and bean dal, roasted sweet potato, cabbage, and rice
Dinner: Kale tacos
3 killer recipes to alkalise your body
Heard of the alkalising diet? It’s not really a diet… it’s a way of eating. It entails leaning towards foods that help to alkalise your body. I like to lean. As opposed to doing a violent about-face with my eating. Essentially, diseases – like cancer and AI – can’t exist in a fully alkalised system. The closer you can get to this utopic state, the better you’ll be. Simple.
Alkaline Sisters’ kale salad, recipe below
I’ve done this before, when I was 21. I had Grave’s disease at the time. After three months of eating acid-free (nothing from a can, no deadly night shades – mushrooms, potatoes, tomatoes – etc), I was healed. Seriously. I avoided radioactive iodine treatment, put on weight again and got on with my life.
This post has been updated:
Where does this sit with my eating today? And where does it fit with Paleo eating? As per my post last week, my take on Paleo eating is this: I eat a stack of vegetables – mostly greens – dairy in moderation, and eggs and meat in moderation as well. This still fits with an alkaline mentality, but is not strictly an alkaline diet. But I don’t stick to any diet, I choose my own way. The main thing I take from the alkaline diet is lots of vegetables, especially green ones, no sugar, no processed foods, no trans fats. Which is also Paleo in it’s thinking.
I thought I’d get The Alkaline Sisters to share a bit of a 101 and some recipes. Jo grilled Julie recently:
Why should we be alkalising our bodies?
Alkalizing or ‘balancing the pH of your body’ will provide your body with a level of nutrition that it can use to maintain optimal health.
it is vital for our survival to maintain a blood pH of 7.365
There are other varying pH levels within our body that also need to be maintained, but have greater fluctuation, like our urine. They reflect quite directly the food we consume. A poor diet is very taxing on your body as it has to constantly maintain homeostasis, which it undergoes at all times, struggling to obtain alkalizing nutrients from organs and bones thus depleting their necessary stores.
What does too much acid do to our bodies?
A prolonged acidic diet will eventually make small incremental changes to our blood, making it more acidic. Even the smallest variation in our blood = big problems. An overly acidic body provides a perfect breeding ground for bacteria & disease.
bacteria & disease, especially cancer cells, cannot thrive in an alkaline body
Immune diseases such as rheumatoid arthritis – which is an acid build up in the joints, an imbalance of the pH of the blood – can be relieved if not resolved.
How to eat alkaline – in a nutshell?
Enjoy lots of alkaline foods and minimize acidic ones.
80% alkaline, 20% acidic foods each day is ideal
unless you already suffer from disease, then one needs to super alkalize until you resolve the issue. Our bodies were designed to heal themselves, but can only do so when they are provided with wholesome nutrients that will nuture this process.
Is it more than just food?
Those of us who eat incredibly healthy may still lead very stressful lives, which constantly leaves our bodies in a fight or flight mode of stress. This hormonal response was designed for us to deal with sudden short occasions of stress as in our ancestors when they encountered dangerour situtations ie a bear or a tiger to tackle or run from. This fear also causes our bodies to secrete acidic fluids that then need to be balanced. Getting a handle on your stress will make a huge difference to your health.
Activities like yoga, meditation, long walks, pampering baths, quiet reading and healthy relationships is the other half of the battle in maintaining a healthy body for a life of longevity, free of disease
What are your top five tips for alkalising?
- Veggies, veggies and more veggies! Veggies are whole foods minus the extreme sugars that feed disease, and are packed with the nutrients from the soil- that are meant to be transferred to our bodies via our crops. Choose organic to be sure that you get the maximum nutrients possible, as organics pack 25% more nutrients than conventionally grown produce. Enjoy a proportion of 80% veggies either raw, lightly cooked, blended and juiced and be sure to focus on lots of green chlorphyll rich veggies that convert to greater amounts of energy!
- Low sugar fruits. Lemons, limes, grapefruit, avocados, and berries are the most ideal fruits to consume. Sugar feeds disease, so moderation is necessary to maintain health. Enjoy other fruits as an occasional treat to minimize your intake, and avoid fruit juice altogether unless freshly pressed in small quantities on occasion.
- Consume only 20% each day of acidic foods. This should represent only whole unprocessed foods including plant and organic animal protein, whole grains (preferrably sprouted), nuts, seeds, and some fruit.
- Water, water, alkaline water. By increasing your water intake each and every day you will increase all body functions that all require water in some way. If this water is pure and alkalized it will optimize these functions. Flushing toxins is vitally important and without water we can’t eliminate these properly and they become lodged and cause problems. Shoot for 3-4 litres a day, one upon waking, two between meals and one in the evening. Adding lemon will increase the alkalinity, as will a little pinch of Himalayan sea salt, if you don’t have the means to get an alkaline filter which will filter & increase the pH of your water.
- Reduce your stress and erase negative thoughts. I have to work at this daily to maintain a healthy state.
What are the biggest things we should avoid?
- Sugar. One of the most acidic things to the body is sugar. It’s a poison that kills. All sugars, even those from fruit, are recognized as sugar by the body and an excess causes disease.
- Dairy. It is highly mucous causing although it is slightly alkaline in nature. In the rare case that one could acquire raw dairy one might argue it’s benefits, but realistically we shouldn’t be drinking the milk of other animals that is meant to nuture the lives of their offspring as we don’t have the enzymes to break it down properly after about the age of 2. [please note, this is Julie’s opinion. I personally respond well to some dairy. I think it’s an individual thing – Sarah]
- Stimulants like coffee, alcohol, sodas, chocolate, sugar – these should be avoided altogether for those in a disease state and used only on occasion otherwise. It takes 32 glasses of alkaline water to balance 1 can of pop, and 8 glasses for one glass of wine, so imagine how difficult it is for our bodies to correct the imbalance when you have these.
- Processed foods. Since the introduction of processed foods in the 1950’s disease rates have been climbing steadily especially the top two fatal ones like cancer & heart disease. As tempting as they may be packaged foods are mostly poison – filled with non-food and chemicals. Do your best to only shop the outside of the grocery store and minimize your purchases of packages. Your cart should be mostly filled with veggies and whole foods. In a restaurant setting do your best to include a salad and/or veggies in your choices.
- Living in a constant state of unhappiness & stress. Only you can change your life and choosing not to improve your situation is a recipe for disease.
You mentioned lemon juice in water – isn’t lemon acidic?
Many folks misunderstand the way alkaline food affects our bodies. On the outside or our body a lemon is acidic, but once consumed it leaves an alkaline ash which supports body functions within. Adding lemon to your water, warm or room temperature is an excellent way to alkalize your body.
How can we test our system to see how alkaline we are? And what are we aiming for?
It’s quite simple. A stip of yellow litmus paper (availble at most health stores) will react with your urine and show on a scale the degree of alkalinity in your body fluid. Testing your saliva is not nearly as acurate.
average pH of around 7.0-8.0 is a good place to be. Even higher is ideal for reversing disease.
Testing your urine at varying times of the day will yield varying results. After a night of rest your body has been busy detoxing thus your first pee of the day will reflect a greater level of acidity. The second one, before ingesting food, only water, will give you a more acurate picture. Mid afternoon is a good time to measure especially after a balanced meal. Be sure to take your pH for a few days and chart it and take a look at the fluctuation to see how you are doing depending on your diet. This is an indication of how your body is correcting your pH depending on your diet.
Anything else you think we should know?
1. With an alkaline lifestyle there is no portion control or calorie counting. Just by consuming a diet with a high proportion of veggies and a small balance of acidic foods you will see pounds melt away as you nourish your body with the food it is crying for. Conversely you will gain a couple of pounds if you are under weight as the body adjusts to it’s normal healthy weight.
2. The reason cholesterol levels soar in the body is to repair the severe damage caused to the arteries by acidic blood, which scours your arterial walls like a harsh scrub with steel wool. By simply following an alkaline diet cholesterol levels have been known to drop with in days and weeks.
3. Most diseases and inflammation are caused by an acidic body. They can be reversed by alkalizing the body, and will not occur in an alkaline body. Any nasal drip in an alkaline body is a natural oriface for detoxing and is a sign that your body is highly efficient in eliminating any toxins you may be exposed to or may have ingested. This is not a cold, it is the natural detox process.
4. If you’re wanting to read some more, check out some of these articles:
- Dr. Robert O. Young, author of The pH Miracle has a site jammed with info.
- Ross over at Energize for Life has a number of blog posts that will help you.
And a few (more complex) scientific studies:
3 killer alkaline recipes
Kale caesar salad
- 1 very large bunch of curly Kale
- 1 cup sunflower seeds (save a few for a garnish if desired)
- 1/3 cup almond nuts, raw
- 1/8 tsp chipotle powder or to you liking – it’s spicy
- 1/2 tsp smoked paprika
- 2 garlic cloves
- 1 1/4 filtered water
- 1 1/2 tsp agave syrup (substitute to rice malt syrup if you’re sugar free)
- 1/2 tsp sea salt
Wash and pat dry kale leaves, removing center membrane just up to where it thins out, tearing kale leaf into bite size pieces. Place in a very large bowl. Measure remaining ingredients into blender and combine until creamy and smooth. Pour half the mixture over the kale leaves. Using two spoons or your hands, toss kale to coat, adding remaining mixture and ensuring that leaves are coated in folds and curls,working the mixture thru the leaves really well. Allow to stand for 10 minutes to tenderize the kale leaves. Plate the greens and sprinkle with sunflower seeds if desired.
Fennel, jicama and macadamia salad
This is a super pretty salad. For the recipe, click here.
Coriander and avocado soup
A great cooling lunch. For the recipe, click here.
Have you tried alkalising? Did you notice a difference in your health?
Of course, just because a food isn’t on this list, doesn’t mean that it doesn’t have anti-cancer properties.
There were plenty more foods that came up during my research that I just didn’t have room for, like:
So just because your favourite fruit or vegetable isn’t on this list of top 25 anti-cancer foods, don’t let that stop you from eating it.
Instead, focus on eating all of these plant-based foods and more every single day, with as much variety as you can muster.
Kale Detox Salad w/ Pesto
Another healthy, green recipe for January! Although, I feel like once it hits the second week, we all stop talking about our resolutions and whatnot. But I actually just wrote an article for MindBodyGreen about “detoxing” and what it really means. (Although please note that I am NOT a health professional, just a humble nutrition student! Always consult your doctor before starting any dietary changes!)
Detoxing was in vogue a few year ago, but now it’s kind of lost its steam as body positivity has come more into the light. Which I want to address – you can be body positive AND want to eat healthier. One does not preclude the other. And I am all for body positivity AND eating healthy. But it’s important to mention that TRUE detoxing happens in the body already – your body actually has a very efficient system for removing toxins. A juice cleanse is not a real detox. However, we CAN make it easier for our bodies by eating the nutrients it needs for these detoxifying processes to happen – i.e. foods that aid in digestion and elimination, foods that promote liver health, etc. But let me stress again that the foods are NOT the detox themselves – they’re just helping the body do what it already does.
Enter this kale detox salad. The overarching principle behind this salad being a “detox” salad is that it’s super green, which means chlorophyll. I love talking about chlorophyll as a detoxifying agent because it’s one of the best things you can have for your liver. Without getting too science-y, chlorophyll helps increase the activity of Phase II Biotransformation Enzymes, which have been shown to help remove toxins and carcinogens from the body. So basically, eat green and help your liver.
But I had to make this salad delicious, because what’s the point of eating it if it’s not delicious?! It’s got roasted potatoes and carrots, brown rice for fiber, chickpeas (of course), and lacinato kale – all topped with a deliciously chloro-filled (see what I did there!?) green pesto. It’s delicious, AND good for your bod! I hope you all love it!