Choosing an alkalizing diet ... MORE (WAS: acidity book)

[Guest guest]

Dear veganman of unsigned message,

 

It's not the acid per se, it's the CHANGE in acidity. Fruits sugar as they

ripen, with a corresponding decrease in acidity. This is true for ALL the

" sugary " fruits, from oranges and lemons to bananas and even dates. We are

designed to consume ripe fruits; unripe fruits are inherently less

nutritious and more problematic to us to digest than are ripe fruits, of any

variety of which I am aware. This applies equally to bananas and to lemons

and to everything between.

 

I do so encourage people to let go of this business about eating lemons to

alkalize the body. It is correct to say that a ripe lemon has a mildly

alkalizing effect in the body ... but not nearly as much so as do bananas,

figs, persimmons, ripe mangos or grapes, etc., or as tender greens. Not even

close.

 

And we really cannot eat enough lemons to account for enough calories to

make a difference. If we did, we would so acidify our mouths as to create a

case of serious discomfort, at the very least.

 

We must consume the bulk of your calories from alkalizing foods, in order to

create a sustainable alkalizing effect. There is simply no way around this.

I realize that some people writing about acid-alkaline chemistry may not

" get " this point. The point is correct, regardless.

 

Best to all,

Elchanan

 

PS: I publish most of my posts in the PathOfHealth Group.

_____

 

rawfood [rawfood ] On Behalf Of

veganman23

Friday, June 01, 2007 9:20 PM

rawfood

[Raw Food] Re: Choosing an alkalizing diet (WAS: acidity book)

 

 

Yes, I agree, that the taste is more acid. However, lemon taste acid

as well and have an alkaline affect on the body. I believe his

theory is that it is the sugar that leaves the acid ash. Green

bananas are lower in sugar content, higher in starch. I think that

is the argument behind his theory, but I still don't necessarily

agree with it. Still researching....

 

 

 

[Guest guest]

Cutting in..thank you for this explanation. I received an answer to a question

and I didn't even have to ask.

D'vorah

 

Elchanan <Elchanan wrote:

Dear veganman of unsigned message,

 

It's not the acid per se, it's the CHANGE in acidity. Fruits sugar as they

ripen, with a corresponding decrease in acidity. This is true for ALL the

" sugary " fruits, from oranges and lemons to bananas and even dates. We are

designed to consume ripe fruits; unripe fruits are inherently less

nutritious and more problematic to us to digest than are ripe fruits, of any

variety of which I am aware. This applies equally to bananas and to lemons

and to everything between.

 

I do so encourage people to let go of this business about eating lemons to

alkalize the body. It is correct to say that a ripe lemon has a mildly

alkalizing effect in the body ... but not nearly as much so as do bananas,

figs, persimmons, ripe mangos or grapes, etc., or as tender greens. Not even

close.

 

And we really cannot eat enough lemons to account for enough calories to

make a difference. If we did, we would so acidify our mouths as to create a

case of serious discomfort, at the very least.

 

We must consume the bulk of your calories from alkalizing foods, in order to

create a sustainable alkalizing effect. There is simply no way around this.

I realize that some people writing about acid-alkaline chemistry may not

" get " this point. The point is correct, regardless.

 

Best to all,

Elchanan

 

PS: I publish most of my posts in the PathOfHealth Group.

_____

 

rawfood [rawfood ] On Behalf Of

veganman23

Friday, June 01, 2007 9:20 PM

rawfood

[Raw Food] Re: Choosing an alkalizing diet (WAS: acidity book)

 

Yes, I agree, that the taste is more acid. However, lemon taste acid

as well and have an alkaline affect on the body. I believe his

theory is that it is the sugar that leaves the acid ash. Green

bananas are lower in sugar content, higher in starch. I think that

is the argument behind his theory, but I still don't necessarily

agree with it. Still researching....

 

 

[Guest guest]

Thanks to everyone who shared their knowledge regarding this subject. I now

have a good idea as to which foods I need to consume.

 

Caroline

 

 

rawfood [rawfood ] On Behalf Of

Elchanan

Saturday, June 02, 2007 3:24 PM

rawfood

[Raw Food] Choosing an alkalizing diet ... MORE (WAS: acidity book)

 

Dear veganman of unsigned message,

 

It's not the acid per se, it's the CHANGE in acidity. Fruits sugar as they

ripen, with a corresponding decrease in acidity. This is true for ALL the

" sugary " fruits, from oranges and lemons to bananas and even dates. We are

designed to consume ripe fruits; unripe fruits are inherently less

nutritious and more problematic to us to digest than are ripe fruits, of any

variety of which I am aware. This applies equally to bananas and to lemons

and to everything between.

 

I do so encourage people to let go of this business about eating lemons to

alkalize the body. It is correct to say that a ripe lemon has a mildly

alkalizing effect in the body ... but not nearly as much so as do bananas,

figs, persimmons, ripe mangos or grapes, etc., or as tender greens. Not even

close.

 

And we really cannot eat enough lemons to account for enough calories to

make a difference. If we did, we would so acidify our mouths as to create a

case of serious discomfort, at the very least.

 

We must consume the bulk of your calories from alkalizing foods, in order to

create a sustainable alkalizing effect. There is simply no way around this.

I realize that some people writing about acid-alkaline chemistry may not

" get " this point. The point is correct, regardless.

 

Best to all,

Elchanan

 

PS: I publish most of my posts in the PathOfHealth Group.

_____

 

rawfood [rawfood ] On Behalf Of

veganman23

Friday, June 01, 2007 9:20 PM

rawfood

[Raw Food] Re: Choosing an alkalizing diet (WAS: acidity book)

 

 

Yes, I agree, that the taste is more acid. However, lemon taste acid as well

and have an alkaline affect on the body. I believe his theory is that it is

the sugar that leaves the acid ash. Green bananas are lower in sugar

content, higher in starch. I think that is the argument behind his theory,

but I still don't necessarily agree with it. Still researching....