| All material herein is provided for information only and may not be construed as personal medical advice. No action should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals on any matter relating to their health and well-being. The publisher is not a licensed medical care provider. The information is provided with the understanding that the publisher is not engaged in the practice of medicine or any other health-care profession and does not enter into a health-care practitioner/patient relationship with its readers. We are not responsible for the accuracy, reliability, effectiveness or correct use of information you receive through our product or for any health problems that may result from training programs, products, or events you learn about through the site. The publisher is not responsible for errors or omissions. The FDA has not evaluated these statements. None of the information or products discussed on this site are intended to diagnose, treat, mitigate or cure any disease. |
| A Healthier Diet Means Getting the Acid Out |
By Laura LaValle, RD, LD
When researchers compared the healthy diets of Paleolithic man
to those of modern man, they found an interesting difference.
The biggest factor that has turned us into sickly acid-producing
machines is eating too many grains and fattening nutrient-poor
foods (like sugar and processed oils) instead of the wild game
and vegetable foods1 of our ancestors.
They concluded that we could get back to a healthier more
alkaline pH by replacing grains and foods high in sugar with
nutrient-dense vegetables like various leafy greens. Amazingly,
this simple dietary change can help prevent a number of serious
health conditions like painful kidney stones, weak bones, and
cardiovascular diseases from calcium plaque in the arteries.
While healthy greens may be the goal, starchy vegetables like
potatoes don't count. In recent surveys, it was found that
consuming French fries, ketchup, and iceberg lettuce was the
only reason many Americans made it to almost five servings of
fruits and vegetables a day. If these foods are taken out, we fall
far short of the mark, especially in the category of dark green and
orange vegetables, the ones with the most health benefits.2-3
Besides eating leafy green salads daily, you should try to eat
nutrient-dense alkalizing greens like kale, mustard greens, and
collard greens at least once or twice a week. Not only are they
great sources of vitamin K, vitamin A and vitamin C, they are
good sources of the alkalizing minerals calcium, potassium, and
magnesium.
Foods like collard and turnip greens are better known in the
southern US, and most of us still haven't learned how to prepare
and eat them. I know I was surprised at how tasty some of these
recipes really are.
If you have never prepared a “greens” recipe, there is no time
like the present!
References
American Journal of Clinical Nutrition, Vol. 76, No. 6, 1308-1316, December 2002
Johnston C, et al. Journal of Nutrition, 2000;130:3063-3067.
Guenther, P. Journal of the American Dietetic Association, September 2006; Vol
106. News Release, American Dietetic Association.
[Ed. Note: Laura B. LaValle, RD, LD is presently the director of dietetics nutrition at
LaValle Metabolic Institute (formerly part of Living Longer Institute). She offers
personal nutritional counseling at LMI for clients who need help with their diet in
relation to illness or disease. Laura also provides educational services in the areas
of health promotion, wellness, and disease prevention.
When researchers compared the healthy diets of Paleolithic man
to those of modern man, they found an interesting difference.
The biggest factor that has turned us into sickly acid-producing
machines is eating too many grains and fattening nutrient-poor
foods (like sugar and processed oils) instead of the wild game
and vegetable foods1 of our ancestors.
They concluded that we could get back to a healthier more
alkaline pH by replacing grains and foods high in sugar with
nutrient-dense vegetables like various leafy greens. Amazingly,
this simple dietary change can help prevent a number of serious
health conditions like painful kidney stones, weak bones, and
cardiovascular diseases from calcium plaque in the arteries.
While healthy greens may be the goal, starchy vegetables like
potatoes don't count. In recent surveys, it was found that
consuming French fries, ketchup, and iceberg lettuce was the
only reason many Americans made it to almost five servings of
fruits and vegetables a day. If these foods are taken out, we fall
far short of the mark, especially in the category of dark green and
orange vegetables, the ones with the most health benefits.2-3
Besides eating leafy green salads daily, you should try to eat
nutrient-dense alkalizing greens like kale, mustard greens, and
collard greens at least once or twice a week. Not only are they
great sources of vitamin K, vitamin A and vitamin C, they are
good sources of the alkalizing minerals calcium, potassium, and
magnesium.
Foods like collard and turnip greens are better known in the
southern US, and most of us still haven't learned how to prepare
and eat them. I know I was surprised at how tasty some of these
recipes really are.
If you have never prepared a “greens” recipe, there is no time
like the present!
References
American Journal of Clinical Nutrition, Vol. 76, No. 6, 1308-1316, December 2002
Johnston C, et al. Journal of Nutrition, 2000;130:3063-3067.
Guenther, P. Journal of the American Dietetic Association, September 2006; Vol
106. News Release, American Dietetic Association.
[Ed. Note: Laura B. LaValle, RD, LD is presently the director of dietetics nutrition at
LaValle Metabolic Institute (formerly part of Living Longer Institute). She offers
personal nutritional counseling at LMI for clients who need help with their diet in
relation to illness or disease. Laura also provides educational services in the areas
of health promotion, wellness, and disease prevention.
