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You will find some great dietary, lifestyle, and water intake suggestions all of which should be strongly taken into account regarding your new health quest and gout control. Water intake suggestions are based on daily needs not only for proper hydration, but also what is necessary to flush the uric acid from the body properly.
Daily Water Needs: Divide your weight in half and this is how many ounces of water you need each day. If you weigh 180lbs divide by 2 = 90oz of water daily. Drinking water should come from a pure source, preferably filtered for purity and filters replaced according to manufactured suggestions. Optimal drinking water pH is 7.0
Eat to live, dont live to eat.
Fresh Fruits and Vegetables (preferably organic) should be a large part of your daily diet.
Trying to avoid high temperature cooking methods as much as possible (microwave, grilling, broiling, frying-anything cooked in oil) and choosing more slow indirect heat (crock pot, rotisserie, steaming, low heat baking, roasting, boiling/simmering) can make a difference in the acidity level of your food. High direct heat chemically alters the food, makes it more acidic, and can strip away most of the nutrients.
Sour dairy products are important to include daily as a good source of friendly bacteria to the body. Cottage cheese, sour cream, and plain yogurt should be incorporated often. (The commercially fruited yogurts are packed with sugar so choosing plain and adding fresh fruit, honey or stevia for sweetening is recommended)
Limit or eliminate sugar, sugar substitutes, white flour, synthetic oils, caffeine, table salt, non-perishable, genetically modified, and processed foods in general. Fresh is always best.
Salt is very important to the body but the type of salt is equally as important. The salt found in processed foods is extremely high in sodium content, more than the suggested daily amounts and is not the healthy version of salt. A good quality Himalayan Rock Crystal salt is great and advantageous to your health with the proper balanced diet by avoiding processed foods and adding the good salt to your fresh whole food selections instead.
Whenever possible, choose organic and organically grown foods.
The ph balance of your meals and in your body can say a lot about your health. Too acidic or even too alkaline raises many concerns. When the body is too acidic it has to work extra hard to expel the residue or to store it and uses vital minerals such as calcium, magnesium, and potassium as a buffer to lower the body acidity. This is very stressful on the organs and depletes very important nutrients in the body. When the body is too alkaline then it has to deal with low electrolytes which can weaken the nerves and muscles also affecting the bodys functions. The reality is that we generally deal with overly acidic diets and in turn very acidic ph levels. The body is constantly working overtime to achieve balance as this balance is essential to all bodily functions and cell health. One should strive for an eating balance in each meal of at least 70/30 ratio of alkaline to acidic food intake. Our typical diet is exactly the opposite and many times even worse than that. Ph can be tested and the healthy functioning range is around 6.5 in the AM and 7.5 by evening. How you cook the food and what you eat together in a meal can make all of the difference and a very important one at that.
A list of Acid / Alkaline Forming Foods (list drawn from various sources)
The pH scale is from 0 to 14, with numbers below 7 acidic and numbers above 7 alkaline. This chart is intended only as a general guide to alkalizing and acidifying foods.
Extremely Alkaline Forming Foods - pH 8.5 to 9.0
9.0 Lemons 1, Watermelon 2
8.5 Agar Agar 3, Cantaloupe, Cayenne (Capsicum) 4, Dried dates & figs, Kelp, Karengo, Kudzu root, Limes, Mango, Melons, Papaya, Parsley 5, Seedless grapes (sweet), Watercress, Seaweeds, Asparagus 6, Endive, Kiwifruit, Fresh Unsweetened Fruit juices 7, Grapes (sweet), Passion fruit, Pears (sweet), Pineapple, Raisins, Umeboshi plum, Fresh Vegetable juices 8
Moderate Alkaline - pH 7.5 to 8.0
8.0 Apples (sweet), Apricots, Alfalfa sprouts 9, Arrowroot, flour 10, Avocados, Bananas (ripe), Berries, Carrots, Celery, Currants, Dates & figs (fresh), Garlic 11, Gooseberry, Grapes (less sweet), Grapefruit, Guavas, Herbs (leafy green), Lettuce (leafy green), Nectarine, Peaches (sweet), Pears (less sweet), Peas (fresh sweet), Persimmon, Pumpkin (sweet), Sea salt (vegetable) 12, Spinach
7.5 Apples (sour), Bamboo shoots, Beans (fresh green), Beets, Bell Pepper, Broccoli, Cabbage, Cauliflower, Carob13, Daikon, Ginger (fresh), Grapes (sour), Kale, Kohlrabi, Lettuce (pale green), Oranges, Parsnip, Peaches (less sweet), Peas (less sweet), Potatoes & skin, Pumpkin (less sweet), Raspberry, Sapote, Strawberry, Squash 14, Sweet corn (fresh), Tamari 15, Turnip, Vinegar (apple cider) 16
Slightly Alkaline to Neutral pH 7.0
7.0 Almonds 17, Artichokes (Jerusalem), Barley-Malt (sweetener-Bronner), Brown Rice Syrup, Brussel Sprouts, Cherries, Coconut (fresh), Cucumbers, Egg plant, Honey (raw), Leeks, Miso, Mushrooms, Okra, Olives ripe 18, Onions, Pickles 19, (home made), Radish, Sea salt 20, Spices 21, Taro, Tomatoes (sweet), Vinegar (sweet brown rice), Water Chestnut Amaranth, Artichoke (globe), Chestnuts (dry roasted), Egg yolks (soft cooked), Essene bread 22, Goat's milk and whey (raw) 23, Horseradish, Mayonnaise (home made), Millet, Olive oil, Quinoa, Rhubarb, Sesame seeds (whole) 24, Sprouted grains 25, Tempeh (ONLY fermented soy products), Tomatoes (less sweet)
Alkalizing Spices & Seasonings
Chili Pepper Cinnamon Curry - Ginger - Herbs (all) Miso Mustard Himalayan Rock Crystal Salt - Tamari
Alkalizing Other
Alkaline Antioxidant Water - Bee Pollen - Fresh Fruit Juice - Green Juices - Lecithin Granules - Mineral Water Molasses, blackstrap - Probiotic Cultures - Soured Dairy Products Fresh Veggie Juices
Alkalizing Minerals
Calcium: pH 12 - Cesium: pH 14 - Magnesium: pH 9 - Potassium: pH 14 - Sodium: pH 14
Alkaline producing activities/emotions: Meditation, Prayer, Peace, Happiness, Kindness, Love
Neutral pH 7.0 - Healthy Body Saliva pH Range is between 6.4 to 6.8 (on your pH test strips)
Butter (fresh unsalted), Cream (fresh & raw), Margarine 26, Milk (raw cow's) 27, Whey (cow's), Yogurt (plain)
Slightly Acid to Neutral pH 7.0
7.0 Barley malt syrup, Barley, Bran, Cashews, Cereals (unrefined with honey-fruit-maple syrup), Cornmeal, Cranberries 30, Fructose, Honey (pasteurized), Lentils, Macadamias, Maple syrup (unprocessed), Milk and most dairy products, Molasses (unsulphured organic 31, Nutmeg, Mustard, Pistachios, Popcorn & butter (plain), Rice or wheat crackers (unrefined), Rye (grain), Rye bread (organic sprouted), Seeds(pumpkin & sunflower), Walnuts, Blueberries, Brazil nuts, Butter (salted), Cheeses (mild & crumbly) 28, Crackers (unrefined rye), Dried beans (mung, adzuki, pinto, kidney, garbanzo) 29, Dry coconut, Egg whites, Goats milk, Olives (pickled), Pecans, Plums 30, Prunes 30, Spelt
Moderate Acid - pH 6.0 to 6.5
6.0 Cigarette tobacco (roll your own), Cream of Wheat (unrefined), Fish, Fruit juices with sugar, Maple syrup (processed), Molasses (sulphured), Pickles (commercial), Breads (refined) of corn, oats, rice & rye, Cereals (refined), Shellfish, Wheat germ, Whole Wheat foods 32, Wine 33, Yogurt (sweetened)
6.5 Bananas (green), Buckwheat, Cheeses (sharp), Corn & rice breads, Egg whole (cooked hard), Ketchup, Mayonnaise, Oats, Pasta (whole grain), Peanuts, Potatoes (with no skins), Popcorn (air-popped not microwave- with salt & butter), Rice (basmati), Rice (brown), Soy sauce (commercial), Tapioca, Wheat bread (sprouted organic)
Extremely Acid Forming Foods - pH 5.0 to 5.5
5.0 Artificial sweeteners
5.5 Beef, Carbonated soft drinks & fizzy drinks 38, Cigarettes (tailor made), Drugs, Flour (white wheat) 39, Goat, Lamb, Pastries & cakes from white flour, Pork, Sugar (white) 40, Beer 34, Brown sugar 35, Chicken, Deer, Chocolate, Coffee 36, Custard with white sugar, Jams, Jellies, Liquor 37, Pasta (white), Rabbit, Semolina, Table salt refined & iodized, Tea black, Turkey, Wheat bread, White rice, White vinegar (processed).
Acid producing activities/emotions: Overwork, Anger, Fear, Jealousy & Stress
There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet. The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side. Remember, you don't need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side.
Asparagus - Brazil Nuts - Brussel Sprouts Buckwheat Chicken Corn - Cottage Cheese Eggs - Flax Seeds Green Tea - Herbal Tea Honey Kombucha - Lima Beans - Maple Syrup Milk Nuts - Organic Milk (unpasteurized) - Potatoes, white - Pumpkin Seeds Sauerkraut - Soy Products - Sprouted Seeds - Squashes - Sunflower Seeds - Yogurt
Match with the numbers found next to the foods for added information.
1. Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, & gastro upsets.
2. Good for a yearly fast. For several days eat whole melon, chew pips well & eat also. Super alkalizing food.
3. Substitute for gelatin, more nourishing.
4. Stimulating, non-irritating body healer. Good for endocrine system.
5. Purifies kidneys.
6. Powerful acid reducer detoxing to produce acid urine temporarily, causing alkalinity for the long term.
7. Natural sugars give alkalinity. Added sugar causes juice to become acid-forming.
8. Depends on vege's content and sweetness.
9. Enzyme rich, superior digestibility.
10. High calcium content. Cornflour substitute.
11. Elevates acid food 5.0 in alkaline direction.
12. Vegetable content raises alkalinity.
13. Substitute for coca; mineral rich.
14. Winter squash rates 7.5. Butternut & sweeter squash rates 8.0.
15. Genuine fermented for 1½ years otherwise 6.0.
16. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, plus honey & water before meals.
17. Soak 12 hours, peel skin to eat.
18. Sundried, tree ripened, otherwise 6.0.
19. Using sea-salt and apple cider vinegar.
20. Contains sea minerals. Dried at low temperatures.
21. Range from 7.0 to 8.0.
22. Sprouted grains are more alkaline. Grains chewed well become more alkaline.
23. High sodium to aid digestion.
24. High levels of utilizable calcium. Grind before eating.
25. Alkalinity and digestibility higher.
26. Heating causes fats to harden and become indigestible.
27. High mucous production.
28. Mucous forming and hard to digest.
29. When sprouted dry beans rate 7.0.
30. Contain acid-forming benzoic and quinic acids.
31. Full of iron.
32. Unrefined wheat is more alkaline.
33. High quality red wine, no more than 4 oz. daily to build blood.
34. Good quality, well brewed - up to 5.5. Fast brewed beers drop to 5.0.
35. Most are white sugars with golden syrup added.
36. Organic, fresh ground-up to 5.5.
37. Cheaper brands drop to 5.0, as does over-indulgence.
38. Leaches minerals.
39. Bleached - has no goodness.
40. Poison! Avoid it.
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