GMOs AND THE FOOD WAR!

The most serious crisis we have been facing in modern times is regarding our FOOD and our health- the issue of GENETICALLY MODIFIED ORGANISMS. The Question most of us concerned consumers are asking : To what extent are the ingredients in our food being genetically engineered, and what are the short and long-term effects of eating these genetically-manipulated foods?  It is not enough to simply choose vegetarianism to avoid unhealthy toxins and cancer-causing diets.  What is far more important is knowing WHERE your food originated and HOW it was produced.  We as consumers who directly affect the demand of all the products and produce we consume, have become very lax in taking advantage of this power of choice.  We just take what we get , too lazy to investigate what we put in our bodies or to take the time to understand what the writing on the packaging means.  First, realize that the food you buy in the supermarket is labelled, written  up, and designed to 1. attract you, and 2. inform you.   Most of us stop at the "attract" part  and don't appreciate the time it took for the makers of these products to break down all this information that covers the entire surface of the product.  This is the first step to identifying  what we want and what we eat.   The main reason companies that use GMOs have been getting away with it, is because consumers in America and its "colonies" are generally carefree about the sources of their food.  The only specification we are given so far is whether a product is ORGANIC.  Organic is produced without the use of pesticides, hormones, synthetic fertilizers and other man-made substances.  Also specified on some packages is NON-GMO, which refers to food and animal products that are not produced in labs or GMO facilities.  With these product labels becoming the new rage, many companies are starting to improve the quality of the foods they produce, but some use misleading terms like "WITH NATURAL INGREDIENTS" to trick consumers into believing these products are good for them. (Reminds me of another misleading phrase on personal care products, "for healthy-looking skin".) We have to take charge to understand what some of these ingredients really are, how they are processed, and the scary part, WHAT HAPPENS INSIDE YOUR BODY WHEN YOU CONSUME THESE SUBSTANCES.  Big companies that market GMO products and other businesses that capitalize from the success of these companies will make it seem alright and even beneficial to consume such foods, the effects of which even they don't know. I don't think I can explain any better than these experts on the topic. Please make the time to watch this documentary:http://www.youtube.com/watch?v=wnlTYFKBg18&sns=em

ALKALINE vs. ACIDIC FOODS : YOU ARE WHAT YOU EAT

Hey, it's Docta Kitchen again...
     I have become a big fan of Jamaican DJ, Barry G's radio talk show, where he discusses health issues.  I was listening to one of his programs recently where a doctor came on to talk about the big 'C' that is taking the world by storm. Yes, I'm talking about CANCER like an international celebrity (which it has quickly become).  A point that the doctor made, is that ACIDIC ENVIRONMENTS IN THE BODY BREED AND FEED CANCER.  Remember in high school we learn about Acidic vs. Alkaline (or Basic).  We used pH strips to test different solutions : pH of 7.0 is neutral, below 7.0 is acidic, above 7.0 is alkaline. Now in the body, it is important to maintain a balance in pH to secure good health.  Any imbalance in pH can and will cause disease in the body.  The longer you allow this to persist, the more serious the illness will become, and the more your LIFE is at risk.
  Many people without the knowledge of the chemical constitution of the foods we put in our bodies, will defend their lifestyles, and further, degrade other people's diets not realizing that what they feel safe eating (too much of) is sometimes the worse thing they can do for their health.  What we consume, or don't consume affects our immunity, and in turn affects our brain power, physical vitality, and LIBIDO. You wouldn't want to negatively affect your LIBIDO, now would you?
     Most of the premature disfunction that we have in this day and age are from highly acidic diets, which also lead to proliferation of CANDIDA -which causes dandruff(and balding), yeast infections, athlete's foot, scaly skin, and many other physical imbalances.  The saying "you are what you eat" is exact! If you eat acidic foods, your blood, which is the essence of life, becomes acidic.  If you eat alkaline...you get the drift.
     So even though that 'mushroom-and-jalapeño pizza' is off-the-chain, ordering it everytime I see a Dominos commercial will ultimately lead to my demise.  Why am I picking on pizza, our favorite American dish?  Check out the charts:

Alkaline Forming Foods VEGETABLES Garlic Asparagus Fermented Veggies Watercress Beets Broccoli Brussel sprouts Cabbage Carrot Cauliflower Celery Chard Chlorella Collard Greens Cucumber Eggplant Kale Kohlrabi Lettuce Mushrooms Mustard Greens Dulce Dandelions Edible Flowers Onions Parsnips (high glycemic) Peas Peppers Pumpkin Rutabaga Sea Veggies Spirulina Sprouts Squashes Alfalfa Barley Grass Wheat Grass Wild Greens Nightshade Veggies FRUITS Apple Apricot Avocado Banana (high glycemic) Cantaloupe Cherries Currants Dates/Figs Grapes Grapefruit Lime Honeydew Melon Nectarine Orange Lemon Peach Pear Pineapple All Berries Tangerine Tomato Tropical Fruits Watermelon PROTEIN Eggs (poached) Whey Protein Powder Cottage Cheese Chicken Breast Yogurt Almonds Chestnuts Tofu (fermented) Flax Seeds Pumpkin Seeds Tempeh (fermented) Squash Seeds Sunflower Seeds Millet Sprouted Seeds Nuts OTHER Apple Cider Vinegar Bee Pollen Lecithin Granules Probiotic Cultures Green Juices Veggies Juices Fresh Fruit Juice Organic Milk (unpasteurized) Mineral Water Alkaline Antioxidant Water Green Tea Herbal Tea Dandelion Tea Ginseng Tea Banchi Tea Kombucha SWEETENERS Stevia Ki Sweet SPICES/SEASONINGS Cinnamon Curry Ginger Mustard Chili Pepper Sea Salt Miso Tamari All Herbs ORIENTAL VEGETABLES Maitake Daikon Dandelion Root Shitake Kombu Reishi Nori Umeboshi Wakame Sea Veggies

Acid Forming Foods FATS & OILS Avocado Oil Canola Oil Corn Oil Hemp Seed Oil Flax Oil Lard Olive Oil Safflower Oil Sesame Oil Sunflower Oil FRUITS Cranberries GRAINS Rice Cakes Wheat Cakes Amaranth Barley Buckwheat Corn Oats (rolled) Quinoa Rice (all) Rye Spelt Kamut Wheat Hemp Seed Flour DAIRY Cheese, Cow Cheese, Goat Cheese, Processed Cheese, Sheep Milk Butter NUTS & BUTTERS Cashews Brazil Nuts Peanuts Peanut Butter Pecans Tahini Walnuts ANIMAL PROTEIN Beef Carp Clams Fish Lamb Lobster Mussels Oyster Pork Rabbit Salmon Shrimp Scallops Tuna Turkey Venison PASTA (WHITE) Noodles Macaroni Spaghetti OTHER Distilled Vinegar Wheat Germ Potatoes DRUGS & CHEMICALS Aspartame Chemicals Drugs, Medicinal Drugs, Psychedelic Pesticides Herbicides ALCOHOL Beer Spirits Hard Liquor Wine BEANS & LEGUMES Black Beans Chick Peas Green Peas Kidney Beans Lentils Lima Beans Pinto Beans Red Beans Soy Beans Soy Milk White Beans Rice Milk Almond Milk

More Ranked Foods: Alkaline (pH)  to  Acidic (pH)

Alkaline:  Meditation, Prayer, Peace, Kindness & Love	Acid:  Overwork, Anger, Fear, Jealousy & Stress
Extremely Alkaline Forming Foods - pH 8.5 to 9.0	Extremely Acid Forming Foods - pH 5.0 to 5.5
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, Fruit juices 7, Grapes         (sweet), Passion fruit, Pears (sweet), Pineapple,         Raisins, Umeboshi plum, Vegetable juices 8	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 and iodized, Tea black, Turkey, Wheat         bread, White rice, White vinegar (processed).
Moderate Alkaline - pH 7.5 to 8.0	Moderate Acid - pH 6.0 to 6.5
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;Cauli, Carob         13, 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	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) eg weetbix, corn flakes,         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),         Pastry (wholegrain & honey), Peanuts, Potatoes         (with no skins), Popcorn (with salt & butter), Rice         (basmati), Rice (brown), Soy sauce (commercial),         Tapioca, Wheat bread (sprouted organic)
Slightly Alkaline to Neutral pH 7.0	Slightly Acid 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, Soy beans         (dry), Soy cheese, Soy milk, Sprouted grains 25,         Tempeh, Tofu, Tomatoes (less sweet), Yeast         (nutritional flakes)	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 (homogenized) and most processed dairy         products, Molasses (unsulphered 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 (homogenized), Olives (pickled), Pecans,         Plums 30, Prunes 30, Spelt

Neutral pH 7.0  Ñ  Healthy Body Saliva pH Range is between 6.4 to 6.8 (on your pH test strips)

Butter (fresh unsalted), Cream (fresh and raw), Margarine 26, Milk (raw cow's) 27, Oils (except olive),   Whey (cow's), Yogurt (plain)

NOTE:  Match with the numbers above.   1. Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, and gastro upsets.   2. Good for a yearly fast.  For several days eat whole melon, chew pips well and 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 and sweeter squash rates 8.0. 15. Genuine fermented for 11Ú2 years otherwise 6.0. 16. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, + 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 mucus production. 28. Mucus 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. 41. Potential cancer agent.  Over-indulgence may cause partial blindness. CHART ORIGINATING FROM ESSENCE-OF-LIFE.COM

If you are paying close attention, you will notice that the same foods, when processed, change in pH.  For example, AVOCADO is alkaline, while AVOCADO OIL is acidic.  Remember that BALANCE means - the right amount of each thing. Therefore, you cannot totally eliminate acidic foods for the rest of your life!  You must find a healthy middle.

The pH scale is from   0 - 14

0 1 2  3  4  5  6  7 healthy  8 9 10 11 12 13 14

  To MAINTAIN healthy pH : 60% alkaline, 40% acidic. To RESTORE healthy pH : 80% alkaline, 20% acidic. Also note that the 'energy' or 'vibration' of different foods is the same as the energy/vibration they produce : ACIDIC vibrations include: Overwork, Anger, Fear, Jealousy, Stress.   ALKALINE vibrations include: Meditation, Prayer, Peace, Kindness, and Love.  Remember that cancer is also caused by toxic emotions, pollutants, and environmental stress.  We can counteract these 'killers' by incorporating more alkaline-forming foods into our diets, giving our bodies more of that positive energy to counteract or balance the negative, unhealthy vibrations.

Take Good Care!

Love,

Docta Kitchen