The Alkalarian Diet

The Alkalarian Diet
See your health in a whole new light!


**Remember, one should always consult with a health care professional
before taking nutritional supplements or altering dietary habits. The information
contained in the following material is for educational and information
purposes only. It is not meant to diagnose, treat, mitigate, or cure disease.


Dr. Robert O. Young, a nutritional microbiologist, is a pioneer of analyzing living
blood cells. Dr. Young has spent years researching diseased and healthy cells under the
microscope. He found that unhealthy cells appear dark and mis- shapen, while healthy
blood cells are round and vibrant in color, practically glowing in comparison. Dr. Young
set out to find what caused this “inner light.” He discovered the essence of life is derived
almost exclusively through plants, and that every cell in the body needs the light
derived from green plants. The greater the amount of green foods consumed in the
diet, the greater the health benefits achieved. Dr. Young also found that these plant foods are cleansing and alkalizing to the body, while processed and refined foods can increase unhealthy levels of acidity and toxins. Through his findings, Dr. Young concluded that over-acidification of the body is the underlying cause of all disease. Because many people consume a diet primarily comprised of acid-forming foods, (i.e. sugar, meat, dairy, yeast breads, etc.) rather than
green plant foods, they are sick and tired. Dr. Young and his wife, Shelley Redford Young, set out to help others understand the acid-alkaline theory. They are the founders of InnerLight International, the Robert O. Young Research Center, the InnerLight Foundation, and Shelley Young’s Academy of Culinary Arts. In addition, Dr. Young is the author of Sick and Tired? Reclaim Your Inner Terrain
, and Shelley Young shares her alkalizing recipes in Back to the House of Health
. It is through these resources that one can learn how to overcome health
challenges naturally and come into balance.

When the pH level in one’s body is unbalanced, almost any area of the body can be
affected; nervous system (depression), cardiovascular system (heart disease), muscles
(fatigue), skin (aging), etc. Even obesity is a sign of over-acidity, a normal body response
which protects vital organs from damaging acids and their effects. Conversely,
in an alkaline environment, the body reaches an ideal weight and corrects negative
health challenges naturally. Dr. Young set out to harness the natural light and energy found in green plants and direct this energy to individual human cells. The result is a family of
natural, plant and mineral-based supplements, in both capsule and liquid colloidal form.
Colloids are tiny particles, absorbed in the mouth and throat.
These products not only increase energy, but also help to destroy harmful organisms
that decrease one’s energy and vitality. The electric charge and frequency of these
particles are designed to match that of the body’s cells. In this manner, a new level of
**Remember, one should always consult with a health care professional
before taking nutritional supplements or altering dietary habits. The information
contained in the following material is for educational and information
purposes only. It is not meant to diagnose, treat, mitigate, or cure disease.
health may be achieved; health problems, negative symptoms, illness, fatigue, and
excess weight diminished.

According to Dr. Young’s program, the nutrients found in supplements, alkalizing foods,
and water can bring the body back into balance. These vitamins, minerals, and herbs
infuse the body with new energy, adjusting less energized areas to a new level of light.
Other products spotlight energy on the performance of specific organs. These “targeted”
products offer a most prized possession…health. Alkaline food and water must be consumed in order to provide nutrients the body needs to neutralize acids and toxins in the blood, lymph, and tissues, while strengthening immune function and organ systems. For this reason, the Alkalarian Diet was developed to guide those who wish to regain balance and vigor in the body. Some people may choose to follow the Alkalarian Diet completely, while others slowly transition
themselves and their family. For many, the change is not an overnight event, but a
process. Taste buds that have been jaded by the toxic effect of sugar, salt, and other
artificial flavors may take some time to adjust and appreciate the subtler taste of vegetables.
Some individuals opt to add an alkaline food and eliminate an acidic food each
week, until reaching the goal of an alkaline diet.

When making the change to an Alkalarian diet, one might feel confused or unsure
about how to start and what kinds of foods to buy. A sample shopping list helps one to
know what kinds of foods typically stock the fridge and cupboard of an Alkalarian.

Shopping List

Produce
Avocado
Beets
Bell peppers
Broccoli
Cabbage
Carrots
Cauliflower
Celery
Chard
Cucumber
Dark lettuce
Eggplant
Garlic
Herbs (fresh)
Jicama
Kale
Leeks
Lemon
Lime
Onion
Parsley
Red, new potatoes
Seasonal fruit
(when in balance)
Spinach
Squash
Tomato
Zucchini
Refrigerated
Section
Borage Oil
Fresh salsa (no vinegar)
Flax seed oil
Hummus
Sprouted Wheat Tortillas
(by Alvarado Street)
Tofu
Udo’s Choice- Perfected
Oil Blend
Freezer Section
Boca burgers
(vegan)
Manna bread
(Sun seed or Whole
Wheat)
Sefood/Meat
Section
Salmon
Trout
Free range turkey
(to be eaten on rare
occasions)
Water
Distilled water
Reverse-osmosis
Spices
Spice Hunter Brand
All Purpose Blend
California Pizza
Cowboy BBQ Rub
Curry Seasoning
Deliciously Dill
Garam Masala
Herbes de Provence
Italian Spice
Jamaican Jerk
Mexican
Pasta Seasoning
Spicy Garlic Bread
Szechwan
Thai Seasoning
The Zip
Cinnamon
Cumin
Garlic
Ginger
Onion
Parsley
Thyme
Health Food Section
Almond butter
Almond milk
Amaranth
Basmati rice
Brown rice cakes
Buckwheat
Dulse flakes
Flours (spelt, millet,
amaranth, etc)
Grape Seed Oil
Hummus
Kamut
Millet
Olive oil
Quinoa
Rotini (quinoa, spelt)
Soba noodles (rice
or buckwheat)
Spelt
Soy milk
Sprouts (any)
Sun-dried tomatoes
(in olive oil)
Tahini
Vegetable broth
(yeast-free)
Wild rice
Salts
Bragg’s Aminos
Sea Salt
Real Salt Brand
Legumes
Adzuki
Black
Black-eyed
Cranberry
Garbanzo
Kidney
Lentils
Mung
Pinto
Nuts/Seeds
Almonds
Brazil nuts
Flax seeds
Filberts
Macadamia nuts
Pecans (seasonal)
Pine nuts
Pumkin seeds
Sesame seeds
Sunflower seeds
Walnuts (seasonal)
*all nuts/seeds should be
raw and unsalted
**Remember to read all
labels!! Watch for citric
acid, mushrooms, yeast,
vinegar, peanut products,
corn products,


Transitioning to an alkaline diet requires a shift in one’s attitude about food.
It is helpful to explore new tastes and textures while making small changes
and improving old habits. The following guidelines help one to understand
why these changes are necessary.

The Guidelines

1. Don’t let breakfast slow you down.

An energizing breakfast for many people new to the Alkalizing diet is millet or brown, basmati rice with fresh avocado, tomato slices, soaked almonds, sunflower sprouts and flax oil. In contrast, most foods and beverages people choose to begin the day do not increase energy. breakfast cereals, sweet rolls, toast, pancakes, waffles, muffins, oatmeal, maple syrup, honey, coffee, orange juice, etc., contain huge amounts of sugars and simple carbohydrates which over-acidify the blood and tissues. Even high-protein breakfast foods like eggs, sausage, bacon, omelets, etc., compromise the terrain and ultimately promote the growth of yeast and fungi.

2. Go for the green!

SuperGreens is one way of adding 49 different greens to your daily diet. Fresh vegetables and grasses are very cleansing, high in fiber, an excellent source of alkaline salts, and are anti-yeast, anti-fungal, and anti-mycotoxic as well. Vegetables should be included with breakfast, lunch and dinner, in addition to three teaspoons of SuperGreens Powder mixed with at least 3 quarts of water per day. Although fruit is also a source of nutrients and fiber, the high sugar content (fructose) of fruit stimulates yeast and fungal growth. It may be eaten between meals (as a snack) when in season, and when one is “in balance” - all symptoms have subsided.

3. Less carbohydrates, more vegetables.

Good, low carbohydrate vegetables include asparagus, beets, broccoli, Brussels sprouts, cabbage, carrots, cauliflower, celery, cucumbers, eggplant, green beans, green peppers, spinach, kale, lettuce, okra, onions, garlic, parsley, radishes, and squash. About 80% of all meals should be fresh, raw, alkalizing vegetables. Complex carbohydrates are highly acid-forming in the body and should not exceed 20% of the diet, so eat them in moderation. Starchy grains and legumes may become moldy when stored and contain fungus, so try to eat them fresh. Amaranth, spelt, quinoa, buckwheat, and millet, are the best choices of grains, especially when sprouted.

4. Sprout it out.

Some of the best foods to eat are sprouts. Sprouted seeds become more alkaline as they grow. They are live plant foods that are “biogenic,” which means they transfer their life energy to us. Sprouts can easily be grown in your kitchen during any season, or purchased at the market. Be sure to check the bottom for brown or soggy stems as they should be eaten only when fresh.

5. No more acid-forming foods!

Acid-forming foods you should avoid are animal products (which include meat and milk products), refined grains, yeast products, and most fruits. Also: pork, veal, most fish, beef, organ meats, chicken, turkey, eggs, shrimp, lobster, oysters, hot dogs, corned beef, pastrami, pepperoni, rice, potatoes, pasta, breads, cheeses, milk, buttermilk, sour cream, yogurt, ice cream, butter, margarine, mushrooms of all kinds, algae, corn products, peanut products, coffee, tea, wine, beer, soda pop, cider, soy sauce, ketchup, mayonnaise, vinegar, tempeh, sugar, artificial sweeteners, candy, gum, pies, cakes, donuts, and chocolate – just to name a few.

6. Try meatless protein.

The average American consumes one and a half to four times the amount of protein required by the body. These protein-rich diets are comprised primarily of meat, cheese, milk, ice cream, and other products that contain not only protein, but saturated fat and cholesterol. Our bodies are only 7% protein and human mother’s milk is only 5% protein (i.e., better suited to the body’s protein requirements than protein-rich cow’s milk). The American Dietetic Association states that a vegetarian diet can provide the sub-cellular units and the amino acids to make protein in amounts that are congruent with the body’s needs.

7. Don’t forget to hydrate.

Drink one gallon (4 liters) or more of a good quality water each day. Distilled or reverse-osmosis
(purified) water are more neutral and can be brought into the alkaline range with 8 drops of Prime pH per liter/quart.

8. Cut out the yeast.

Baked goods such as bread, muffins, pies, cakes and pastries should be avoided. According to the
American Cancer Society, one out of nine American women will develop breast cancer by age 80. Research links it with the ingestion of baked goods and bakers or brewers yeast. Research also correlates diets containing yeast or fermented breads to gall stones, kidney stones and arthritis.

9. It doesn’t do a body good.

Dairy products should not be eaten because of their lactose (milk sugar) content as well as the presence of yeast and fungus, molds, and their by-products. Also, due to the high sugar and fat content of dairy products, the fact that dairy cows are fed stored grains and fungal-based antibiotics, and the fermentation process of cheese and yogurt, all dairy products should be eventually eliminated from the diet. Calcium can be obtained from green leafy vegetables, green drinks, calcium-fortified tofu and soymilk, collards, broccoli, okra, salmon, etc.

10. There is no such thing as a good mushroom.

Mushrooms of all kinds; morels, algae, and truffles are all acid-forming foods. They contain mycotoxins which poison human cells and lead to degenerative diseases. Mushrooms in all forms are extremely poisonous whether eaten whole or in teas. The mushroom is not a vegetable, but rather the fruiting body of a yeast or fungus. Also, note that corn and peanut products have a high fungal content and should be avoided as well.

11. Just say no.

Wine, beer, whiskey, brandy, gin, rum and vodka are purely mycotoxic. Alcohol is a fungus-produced mycotoxin made by yeast that causes direct injury to human health.

12. Avoid smoking or chewing tobacco.

Tobacco leaves are coated with yeast, fungus, and mycotoxins, which poison the cells and tissues of the body. Research clearly reveals the pathway that the fermentation of the tobacco creates with yeast and sugar. When using tobacco, you are directly introducing dried fungus and wastes into your body.