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Alkalize or Die – Theodore A. Baroody
This book is universal. The science of pH can get complicated, but the rules for using the concepts are easy for anyone to use. Being in the natural health industry, I know there is only so much I can do for my clients. Now, instead of explaining for hours how to balance their pH, I tell them "Alkalize or Die" and offer the book. When they balance their pH, herbs, supplements, exercise all work better and health is the outcome.
It is life-changing book, not only does it give a complete overview of health, but it reveals the true secret of energized living: Alkaline Diet & Lifestyle. Read this book and discover the underlying causes of nearly all disease, both physical and mental. Discover how a change in diet, exercise, colour, and music (amongst other things), can bring your body back into perfect balance. You really can be alive again, and without the need for medical drugs and artificial stimulants.
I believe this book to be a great work, and a must read for anyone interesting in living to their optimum health and energy levels.
Quinoa & Coconut Milk Recipe – Miguel F. Sarria
It is known that Quinoa botanically is not a true grain which contributes the human body in shifting its pH to a more alkaline level.
Paul Pitchford in his book Healing with Whole Foods says that Quinoa is a member of the Chenopodium family and a cousin of amaranth, quinoa has some of the same outstanding characteristics. One of the ancient staple foods of the Incas, it was called "the mother grain." Healing properties: Warming thermal nature; sweet and sour flavor; generally strengthening for the whole body; specifically tonifies the kidney yang (warming and energizing function of the body) and the pericardium functions. Compared with all grains, it has the highest protein content. Quinoa has more calcium than milk and is higher in fat content than any grain. A very good source of iron, phosphorous, B vitamins, and vitamin E. An appropriate grain for recent vegetarians who crave nutrient-concentrated foods.
Quinoa originated in the Andean region of South America, where it has been an important food for 6,000 years. Quinoa is cultivated in the Andes up to about 4,000 meters (13,123 feet). This crop has come to be highly appreciated for its nutritional value, as its protein content is very high (12%–18%).
Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete food. Quinoa is especially well-endowed with the amino acid lysine, which is essential for tissue growth and repair. Because quinoa is a very good source of manganese as well as a good source of magnesium, iron, copper and phosphorous, this "grain" may be especially valuable for persons with migraine headaches, diabetes and atherosclerosis. Quinoa is gluten free and considered easy to digest. Because of all these characteristics, quinoa is being considered as a possible crop in NASA's Controlled Ecological Life Support System for long-duration manned spaceflights.
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2
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cups
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Organic Quinoa
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160
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ml
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Coconut Milk
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0.4
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bunch
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Cilantro
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0.2
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bunch
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Parsley
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1.6
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cloves
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Garlic
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0.2
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Onion
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0.2
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tbsp
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Turmeric
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0.1
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tbsp
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Lemon Pepper
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2
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cups
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Water
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0.4
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tbsp
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Salt
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The recipe:
Place the Coconut Milk, Cilantro, Parsley, Garlic, Onion, Turmeric, Lemon Pepper, and Water in a 3HP Blender and blend to a very smooth texture.
If you are the adventurous type, you may add Galanga and Ginger to give it a Thai flavor. Slice some Galanga and Ginger in a 3 to 1 ratio and add it tot he pot (not to the Blender).
Place the salt and the Quinoa in a Rice Cooker or a pot with a lid, and add the blended ingredients, plus the Galanga and Ginger. Using a Rice Cooker close the lid and let it cook until done. The bell will ring
When using a pot, set the temperature to simmer and let it cook about 20 minutes or until the water dries. Check the pot often to make sure it does not burn. Different stoves and thickness of the pot may vary the cooking time.
The quantities in this recipe makes for 4 servings.
For variations of this recipe substitute for a different flavor with these ingredients: Basil, Green Onions, Dates and Pecans.
Secrets of an Alkaline Body – Annie Padden Jubb
Learn the technology about the body and its chemistry from this book like no other and how your life depends on live foods.
This book provides a scientific explanation for cancer through an analysis of the blood. The Jubbs explain how LifeFood nutrition—a diet rich in vegetarian foods found wild in nature and served uncooked—can detoxify and rejuvenate the body. Included are four herbal formulas for making colloidal medicines for proper hydration. These alkaline beverages can be readily absorbed to purify "dirty blood"—acidic and full of toxins—making the body inhospitable to cancer. Secrets of an Alkaline Body is informatively illustrated and includes testimonials from clients who have successfully cleared cancer from their bodies using the Jubbs' techniques.
"More than a new way of eating, the diet that Annie Jubb preaches is also a matter of conscience. Jubb advocates the art of self-healing through a natural diet and is in the process of becoming a heroine in New York after Donna Karan's 35-pound weight loss as a result of adopting the LifeFood diet."—Charlotte Leouzon, Jalouse Magazine
LifeFood Recipe Book: Living on Life Force – Annie Jubb and David Jubb
LifeFood Recipe Book gave a very well rounded and educational breakdown of raw food and its merits, and also of what is wrong with mass-produced food in the US today. Included are many great recipes for meals and snacks that follow this diet.
The beginning of the book is a preperation for your kitchen, what to have in the way of equipment and condiments that are frequently used. When that is out of the way, they jump right into the principles of what Lifefood actually is and some more information on why to choose Lifefood.
The recipe portion is quite expansive and inventive. I applaude Annie for her intuitive recipes and the massive abundance of flavour they bring to every meal. By far my favorite recipes have to be the "Sweet Thai Tomato Soup", which by the way I recommend with extra cayenne pepper, and the Teriyaki Pate, which is just fantastic on some sheets of nori with extra greens and cucumber or rolled up in a collard leaf.
The pH Miracle: Balance Your Diet, Reclaim Your Health – Robert O. Young
In many ways, The pH Miracle is reminiscent of an earlier generation of diet books. Much of the focus is on an intestinal cleansing program, followed by a diet that is 70 to 80 percent vegetables, coupled with a tremendous selection of supplements that authors Robert and Shelley Young recommend to everyone, no matter what their age, gender, or state of health.
The Youngs point their fingers at candida as a main culprit in the poor health of many people. Unfortunately, they back up their claims with only vague references, such as "a 1991 study" and "a leading cancer researcher." Many readers may wish for more specific evidence, but instead will have to make do with enthusiastic recommendations, alphabetized lists of vegetables, and pleasing chapters with vegetarian recipes that taste good no matter how you feel about the diet as a whole.
Sprinkled throughout the book are short testimonials of people who were able to reverse cancer, improve their digestion, and lower their cholesterol by following these recommendations, and it's hard to argue with the cholesterol-lowering results that a 70 percent vegetable diet will achieve. Still, the medical value of much else in the book remains hotly contested, and as always, it's wise to check with your doctor before starting off in search of miracles. --Jill Lightner --This text refers to an out of print or unavailable edition of this title.
Hanna Instruments HI 98121 pH/ORP/Temperature Tester
The HI98121 pH/ORP/Temperature WP tester with advanced functions designed for simultaneouse pH and ORP measurements. It also reads temperature which is continuously displayed on the dual level LCD. The encapsulated external stainless steel sensor, position in close proximity to the pH electrode provides fast response.
ORP stands for Oxidation-Reduction Potential. In practical terms, it is a measurement to oxidize contaminants. In some parts of the world, it is also known as Redox Potential. Sometimes, you'll see the words "oxidation" and "reduction" spelled without the hyphen connecting them. We chose the hyphen because the two chemical reactions are really "joined at the hip" - one cannot occur without the other also occurring.
We can see examples of oxidation all the time in our daily lives. They occur at different speeds. When we see a piece of iron rusting, or a slice of apple turning brown, we are looking at examples of relatively slow oxidation. When we look at a fire, we are witnessing an example of rapid oxidation. We now know that oxidation involves an exchange of electrons between two atoms. The atom that loses an electron in the process is said to be "oxidized." The one that gains an electron is said to be "reduced." In picking up that extra electron, it loses the electrical energy that makes it "hungry" for more electrons.
TDS(Total Dissolved Solids) Meter
HM Digital TDS-EZ Water Quality Meter is ideal for all basic water testing applications. Test the purity of your water and the effectiveness of your RO. The best value meter in the world! Economy model that is ideal for end-users. This meter is highly efficient and accurate due to its advanced microprocessor technology. Hold Function: saves measurements for convenient reading and recording. Auto-off function: the meter shuts off automatically after 10 minutes of non-use to conserve batteries. Measurement Range: 0-9990 ppm. From 0-999 ppm, the resolution is in increments of 1ppm. From 1000 to 9990 ppm, the resolution is in increments of 10ppm, indicated by a blinking 'x10' image. Factory Calibrated: our meters are calibrated with a 342 ppm NaCl solution. Meters can be recalibrated with a mini-screwdriver.
TDS meters are, in reality, conductivity meters. They work by applying a voltage between two or more electrodes. Positively charged ions (e.g., sodium, Na+; calcium, Ca++; magnesium, Mg++; hydrogen ion, H+; etc.) will move toward the negatively charged electrode, and negatively charged ions (e.g., chloride, Cl-; sulfate, SO4--; bicarbonate, HCO3-; etc.) will move toward the positively charged electrode (Figure 1). Because these ions are charged and moving, they constitute an electrical current. The meter then monitors how much current is passing between the electrodes as a gauge of how many ions are in solution.
Milwaukee pH Meter
This easy to use pH meter will give you quick accurate readings instantly. The simplified one step calibration uses pH7 calibration fluid. This test comes complete with a small screwdriver for simple adjusting. Measures from 0.0 to 14.0 ph with a ± 0.1 pH
What is pH?
The concept of pH in a seawater application has a variety of different definitions. In the system used by most aquarists (the NBS system, with NBS standing for the old National Bureau of Standards), the pH is defined in equation 1:
1. pH = -log aH
where aH is the "activity" of hydrogen ions (H+; also called protons) in the solution. Activity is the way that chemists measure "free" concentrations, and so pH is simply a measure of the hydrogen ions in solution. Hydrogen ions in seawater are partly free (not really free but attached only to water molecules in complexes such as H3O+) and partly complexed to other ions. This effect is why chemists use activity instead of concentration. In particular, H+ ions in normal seawater are present as free H+ ions (about 73% of the total), as H+/SO4-- ion pairs (about 25% of the total H+), and as H+/F- ion pairs (a small fraction of the total H+). These activity issues also impact calibration buffers, and that is part of the reason that different pH scales and calibration buffers are sometimes used in seawater. These other standards need not concern aquarists: all data reported by reef aquarists employ the standard NBS system.
In order to understand most pH problems in marine aquaria, pH can simply be thought of as relating directly to the concentration of H+:
2. pH = -gHlog[H+]
where gH is simply a constant (the activity coefficient) that we can ignore for most purposes (for those interested, gH = 1 in pure fresh water and ~0.72 in seawater). In a sense, all that most aquarists need to know is that pH is a measure of the hydrogen ions in solution, and that the scale is logarithmic. That is, at pH 6 there is 10 times as much H+ as at pH 7, and that at pH 6 there is 100 times as much H+ as at pH 8. Consequently, a small change in pH can mean a big change in the concentration of H+ in the water.
Rainbow Green Live-Food Cuisine – Gabriel Cousens
If you are serious about improving your diet and really understanding why you need to do that, this is a FANTASTIC book. I keep returning and re-reading both the science behind, and the art of preparing, raw foods.
I do not eat 100% raw, but this book provides so many wonderful recipes that I just want to make one after another. I may end up with a higher percentage of raw because Cousens enables me to prepare wonderful, filling and healthy meals.
I also feel very able to invent my own gourmet concoctions since this book explains how to put ingredients together in a pleasing way. A great foundational raw book, or a valuable addition to any collection!
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