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How to monitor your pH levels & measure alkalinity

How to use greens+ pH paper

1. Tear off a small piece of pH paper from the roll, about 2.5 cm (1 inch). 2. Both saliva and urine are equally effective. Choose the one that you are most comfortable with. Place the pH paper in contact with a sample of your saliva (do not place the pH paper directly into your mouth). Alternatively, you may use a passage of your urine, collected mid-stream into a paper cup. 3. Once the saliva/urine makes contact with the pH paper, immediately compare the paper's colour to the colour code provided on the pH dispenser. 4. To get an accurate measure of your state of health, it is recommended that pH levels be recorded three times a day - morning, afternoon and night - for 30 days. Any measurement of saliva or urine is acceptable, as long as you perform your pH test at the approximately same time each day.

Recipe for Life

We must consume both alkaline and acid ash-forming foods daily for optimal health. To effectively buffer (neutralize) acid ash-forming foods, you need an alkaline reserve. Consuming 75% alkaline ash-forming foods will achieve an alkaline reserve. The acids from proteins, grains and dairy products are easily buffered by the organic minerals found primarily in water and enzyme-rich foods such as vegetables, fruits, sea vegetables and herbs. To maintain proper pH balance, you should consume 75% alkalizing foods by weight, and 25% acid forming foods by weight. The typical western diet has reversed these numbers. Correspondingly, degenerative diseases are afflicting more people at a younger age with the numbers rising. Eat some raw food every week - fruits and vegetables or juice them, seeds, salads, nuts, sea vegetables, fermented vegetables or herbal garnishes. Drink 8 - 12 glasses of pure water every day. Consume green powdered foods, called superfoods, unheated and containing spirulina, chlorella, alfalfa, barley and wheat grasses, beet juice powder, soy lecithin, dairy-free probiotic cultures and herbs, to reduce your excess acidity immediately and bring you the superior energy, balance and sense of well-being that comes from being alkaline. Look for green superfoods ( greens+) as well as in-season organically grown local fruits, vegetables, seeds, nuts, yogurt, herbs, alkaline spices grains, legumes and soy products at your favourite health food store. Your mental state is also an important factor in health, and can have an impact on your pH levels. Meditation, Tai Chi, reflexology, massage, shiatsu,acupuncture, therapeutic touch, calming music, yoga - all are activities that buffer the acids of daily living and promote an alkaline body.

An ideal range for pH should be 6.2 to 7.4, typically fluctuating as follows:

6.2 to 7.0 at 7:00 a.m. 6.6 to 7.2 at 3:00 p.m. 7.0 to 7.4 at 9:00 p.m. Acidosis: if your pH level ranges between 4.5 and 5.5. In initial stages of acidosis, energy may still be excellent. However, over time, the body will go into burn-out mode as the aging process accelerates. Alkalosis: if your pH level ranges between 6.8 and 8.0. In this state, sluggishness and lethargy are common - the fires of life are cooling down. If your pH is 7.5 to 8 or more at each testing and you aren't a vegan who is consuming insufficient protein, this could be a sign that your kidneys are secreting ammonia into your system to try to counterbalance the effects of an acid-producing diet or situation. This situation is serious, and should be addressed immediately. A dramatically fluctuating pH level, from high acid to high alkaline, could be responsible for mood swings and sudden energy drops.

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Your food guide for achieving a healthy Acid/Alkaline (ph) balance

To help you achieve a healthy, balanced pH level, refer to the chart below. Keep in mind, the more Alkaline (and the less Acidic) the food source, the better for your overall health and well-being.According to health experts, 75% of your foods should come from Alkaline sources and 25% may come from Acidic sources.Tip: Try pairing foods for easier digestion and to promote a healthier balance. For example, consume beans (acid) with broccoli (alkaline).

Most Alkaline
broccoli cucumber cilantro oriental greens garlic, onions kale spinach parsley sea vegetables greens+ green drink cantaloupe, honeydew raisins nectarine raspberry watermelon fresh black cherries black olives in oil Celtic sea salt RealSalt (Great Salt Lake) miso & natto cayenne ashwagandha gotu kola ginkgo biloba baking soda (sodium bicarbonate) electron-rich alkaline water plasma activated water (PAW)

Medium Alkaline
bell pepper cauliflower parsnip endive ginger root sweet potato cabbage celery carrots asparagus apple avocado pink grapefruit lemons, limes mangoes pear peach cinnamon ginger dill, mint, peppermint turmeric rhodiola basil oregano licorice root Siberian ginseng Teas: green, matcha green, ginger, rooibos, chamomile water ozonated water ionized water aloe vera juice

Low Alkaline Brussels sprouts beets, tops & roots tomatoes & tomato juice fresh peas dark lettuce all mushrooms fresh potato w/skin pumpkin squash tempeh fresh pineapple apricot grapes blueberry strawberry blackberry papaya most herbs curry, mustard powder kola nut tamari milk thistle maca astragalus suma echinacea dry red wine unsweetened almond milk distilled water beer (draft) or dark stout black coffee (organic) whole oats quinoa wild rice millet & spelt hemp protein powder hazelnuts flaxseed & sea buckthorn oils hemp seeds & oil sesame seeds & oil sunflower seeds & oil fresh coconut & oil cod liver oil

Foods Vegetables Beans Legumes

only use non-GMO foods

Low Acid
corn lentils peanuts w/skin organic peanut butter soy protein powder beans: kidney, lima, navy, pinto, white, black peas: green, split & chick tofu (extra firm) edamame dried fruit, natural figs, dates, prunes banana unsweetened canned fruit natural fruit juice unsweetened jams unsweetened preserves tahini carob cocoa regular table salt

Medium Acid
salted peanut butter

Most Acid
processed soybeans salted & sweetened peanut butter

Fruits

olives, pickled sweetened fruit juice sweetened canned fruit sweetened jams sweetened preserves

cranberry dried fruit, sulfured

Seasonings Herbs Spices

vanilla nutmeg mayonnaise ketchup

black pepper MSG soya sauce brewers & nutritional yeast

Beverages

unsweetened soy milk unsweetened rice milk black tea black coffee decaf coffee brown & basmati rice wheat & buckwheat kasha, amaranth whole wheat & corn pasta whole grain bread popcorn canola oil grape seed oil green soybeans pine nuts safflower oil fish, turkey venison wild duck, seafood cows milk, cream, yogurt butter, buttermilk white of chicken eggs commercial honey

coffee (milk & sugar)

alcoholic drinks soft drinks

bee pollen soy lecithin granules dairy-free probiotic cultures pumpkin seeds almonds w/skin plain almond butter w/skin all sprouts wheat grass alfalfa grass, barley grass

Grains Cereals Other Nuts & Seeds Grasses&Sprouts Oils

only use cold-pressed oils

plain rice protein powder rolled oats & oat bran rye white bread white pasta, white rice cashews pecans walnuts

barley pastries cakes tarts cookies pistachios trans fatty acids acrylamides

extra virgin olive oil borage oil & primrose oil chestnuts, Brazil nuts light & dark flaxseeds macadamia nuts black currant oil wild, ultra-pure omega3 fish oil CLA (conjugated linoleic acid) dairy probiotic cultures whey protein isolate powder (unsulfured) blackstrap molasses apple cider vinegar

Meats Fish & Fowl Dairy Eggs Sweeteners Vinegar

human breast milk

soft goat cheese fresh goat milk stevia, brown rice syrup pure maple syrup unpasteurized honey

chicken lamb, pork veal soy cheese & soft cheese ice cream whole chicken eggs corn syrup & fructose high-fructose corn syrup sugar balsamic vinegar

beef lobster processed cheese hard cheese yolk of chicken eggs artificial sweeteners

rice vinegar

white vinegar

75%

daily food choices, by volume, should ideally be

25%

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How to monitor your pH levels & measure alkalinity

FAQs
Q: What does pH stand for and how is it measured? A: The term pH stands for potential of hydrogen and measures hydrogen high in concentration of a solution. It is a measure of the relative acidity or alkalinity of a solution. The pH level indicates the body's acid/alkaline balance and tells the health of an individual. Q: How do you read the pH scale? A: The scale of pH runs from zero to 14. Zero is totally acidic and 14 is totally alkaline. The middle of the scale, at 7, is neutral. Quality water has a pH of 7. Q: Can someone be too alkaline? A: It is extremely rare; however, it could occur in the case of a vegan, who consumes little or no protein. For the vast majority of the population, the problem is too much acid. Q: What causes excess acid in the body? A: It could be: Eating too many proteins, grains, sugars or dairy products Strenuous exercise Excess stress Excess acid is excreted in urine, and is a signal that the body chemistry is not in balance. The acid level in the body may be a major factor in determining an individuals level of health. Q: What happens when the body is too acidic? A: While there are varying views in the scientific community, some researchers believe that your health can be impaired as a result of the following effects: Free radical oxidation occurs with greater ease, while antioxidant activity is impaired. Vitamins and minerals from foods or supplements are not absorbed well. Friendly bacteria in the small intestines die and the immune system is impaired. Connective tissue becomes weakened causing skin and hair to lose their tone. Sleep patterns are disturbed. Colds, infections, headaches and flu become more common. Physical and mental energy is depleted, affecting stamina and moods.

F o r a h e a l t h i e r, v i b r a n t l i f e - n a t u r a l l y

THe ALKALINE TRUTH CHART

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