Categories
Uncategorized

Familiar With the Quest to Alkalinize the Human Body?

Please notice how may of these alkalizing foods are used in bulk in our soups!  Plus, we never use flour to bulk out the soup, or sugar, or caffeine to add flavour . . .

Mildly Alkaline:

Almond Milk Distilled Water / Artichokes Asparagus Brussels Srpouts Cauliflower Comfrey Kohlrabi / Lamb’s Lettuce Leeks / New Baby / Potatoes Peas / Pumpkin / Onion / Rutabaga / Swede
Squash (Butternut, Summer, etc.) Watercress / White Cabbage/ Coconut Grapefruit Pomegranate / Almonds Fennel Seeds Lentils / Tofu / Sesame Seeds / Herbs & Spices / Avocado Oil Olive Oil Coconut / Oil Flax Oil Grapeseed Oil Hemp Oil

Moderately Alkaline:

Fresh Coconut Water / Arugula / Beets / Basil Capsicum / Pepper / Cabbage Lettuce Carrot / Chives
Collard/Spring Greens Coriander / Endive / Ginger / Green Beans / Leeks / Lettuce / Mustard Greens / Okra / Radish / Red Cabbage / Red / Onion / Turnip / Zucchini / Lemon Lime Rhubarb / Butter Beans ‘ Lima Beans / Soy Beans (fresh) White (Navy) Beans / Chia/Salba Seeds Hemp Seeds Quinoa

Highly Alkaline:

Himalayan Salt Real Salt (Celtic Sea Salt) / Avocado / Broccoli / Cabbage / Celery / Cucumber / Endive / Garlic / Grasses (alfalfa, kamut, straw, shave, wheatgrass, etc.) / Kale / Parsley / Sprouts (alfalfa, bean, pea, soy, etc.) / Spinach

Information from:  Alkaline/Acid Food Chart by pH Miracle

Leslie

By Leslie

Leslie Payne-Zimmer is the founder of Fizz Kitchen, and writes on this site about the emerging paradigm of small business, today. Please see the companion web sites for the solutions we are finding to the questions raised here: www.tibibev.ca for our steps toward a sustainable business, and www.rawtibicos.ca for nutrition writing.

Leave a Reply