Healing and Balancing Your Biochemistry

[Richard DiCenso]

There are two ways to look at health and disease. The first is to view
disease as something that randomly attacks a healthy body. The
strategy for this point of view is to create a treatment that directly
addresses the symptom. This is the traditional medical approach—if
you have pain, you take a drug to suppress the pain. If you have
reflux, you take an antacid and so on. There really is no effort taken to
find the cause of the problem and fix it at its source.

Alkaline Ash Diet
Having given you a list of noncontroversial ways to improve your diet, let’s add one controversial subject,
the alkaline ash diet. I hope it does not add to your confusion, but people who follow the concepts you are
about to read really seem to enjoy better health than people who do not.

Proponents of the alkaline ash diet believe that we eat too many acid-forming foods and that
excess acid is a source of many of our chronic illnesses. Critics of the diet say that the body’s pH is tightly
regulated and cannot be affected by subtle changes in diet. What the critics do not say is that they tried
putting chronically ill people on the diet and did not see good results. You won’t hear critics say this
because the opposite is true. People who go on this diet usually are rewarded with better health. This diet is appropriate and beneficial for just about any chronic health problem.

The critics may be right about the diet directly affecting pH. In all likelihood the diet probably
affects the body’s ability to buffer acids. In other words, the “acid” diet probably doesn’t change the pH of
the body but rather makes the body work harder to maintain its pH.

According to proponents of this diet, eating the wrong foods creates acid systemically. Diets that
are high in fat, protein and simple sugars are too acid. To reduce the acid burden the body links acids with alkaline minerals (like potassium, calcium and magnesium) and excretes them.

The excess acid load has a negative effect on energy production in the cells, enzyme function and tissue
resilience and repair. This acid burden, when coupled with constant exposure to pollution, food additives,
and poor digestion, burdens the immune system and exceeds the body’s reserves. A continuous state of
distress can emerge, resulting in the increase of the chemical messengers of distress (such as cortisol,
adrenaline, and insulin).

Some practitioners believe that we don’t live off the food that we eat; we live off the energy in the
food we eat. They believe that it is better to eat live, raw foods than it is to eat cooked foods. Some
confusion in terminology has resulted because of the way that the discussion evolved. In investigating how different foods might affect the acid-alkaline balance, various foods were burned to ash in the laboratory, and the pH of the resulting ash was measured. These foods were then classified as acid, alkaline or neutral ash foods. In fact, if you read various authors about the alkaline ash diet you will see lots of inconsistencies.

One author will say that nuts are all acid; another will say the almonds and cashews are alkaline. Quinoa is either acid or alkaline depending on whom you read. There are differences in opinion about how pH should be measured. One author will say the urine should be pH 7, another will say that a pH of 6.8 is good.

Various alternative practitioners have referred to acid- and alkaline-forming foods, based on the
reaction of foods in the body. One thing that is considered a highly acidic way to eat is the combining of
carbohydrate with protein.

In general, alkaline ash foods contain more magnesium, calcium, potassium and/or sodium. These
are minerals that form alkaline compounds. Most fruits and vegetables are considered alkaline. Acid ash
foods contain more chloride, phosphorus or sulfur, minerals that form acid compounds. These acid ash
foods include meat, fish, poultry, legumes and grains, which all contain high levels of phosphorus, and
mustard and eggs, which contain sulfur. Some fruits like plums, prunes, cranberries or rhubarb are
considered acid-forming since they contain either oxalic or benzoic acid, organic acids which are not
completely broken down in the body.

There is some individual variation as to whether foods are treated as alkaline or as acid. Genetics
also plays a role; some groups can handle protein better than others. One possible explanation may be that people of different blood types handle protein differently. People who are blood type O seem to do better with more protein. Many groups of people who have not been exposed to civilization and therefore enjoy life relatively free of our civilized chronic degenerative diseases eat a diet that is a little more acidic
(according to the model presented) than what is recommended here. Their diets are very nutrient-dense and that is at least as important as pH balance.

For regaining health, eating 80% alkaline foods and 20% acid foods has been recommended.
Eating four vegetables and two fruits to one starchy food and one protein food approximates this number.
The reason this proportion works well here is that most Americans eat a high-acid diet. We eat a lot of
grain and protein and not a lot of vegetables. We also tend to combine starch and protein.

Changing these eating patterns often has dramatic results in improving health. The excess acid load has a negative effect on energy production in the cells, enzyme function and tissue resilience and repair. This acid burden when coupled with constant exposure to pollution, food additives and poor digestion burdens the immune system and exceeds the body’s reserves. A continuous state of distress can emerge, resulting in the increase of the chemical messengers of distress (such as cortisol, adrenaline and insulin).

Whether or not you believe in the effect that food can have on your systemic pH, the alkaline ash
diet is a very healthy way to eat. In fact, the issue may be more about our capacity to buffer acids or
alkaline foods. A diet that is too high in protein and refined foods may make it harder for you to regulate
pH; it doesn’t put you in acidosis. Blood never becomes acidic during life; the critics of this way of
thinking are right about that. The diet is, however, effective for restoring health—for whatever reason.
Increase the amount of alkaline foods and decrease the amount of acid foods to help to restore your health.

There are those who have taken this information to mean that all acid foods are bad all of the time
and that you should never eat animal products, and that all acid-forming foods are akin to poison.
There are some problems with this way of thinking; a diet in which these acid ash foods are absent
can lead to deficiencies that undermine the body’s ability to maintain the proper blood pH. Meat and other
animal foods provide protein and vitamin B12; red meats provide zinc. Both are needed for the regulation of acid-base balance.

Fat-soluble vitamins and protein found in organ meats, shellfish and meat in general help maintain the health of the lungs and kidneys. Good lung and kidney function is necessary for good acid-base regulation.

The concept of alkaline and acid ash is a good one, but you also have to take into account the need
to eat natural, nutrient-dense foods. With that in mind, take a look at what kinds of foods improve
alkalinity.

Alkaline foods: Fruit (most), vegetables (except peas, beans), lentils (some consider lentil acid, others
consider them alkaline), spices, herbs and seasonings, seeds and nuts.
Acid foods: Meat, fish, poultry, eggs, grains and legumes.
Of course, this is a generality. Some grains, like wild rice, quinoa and oat are mildly alkaline. Quail eggs and duck eggs are mildly alkaline. Nuts are generally alkaline, but walnuts and Brazil nuts are acidic.

There are books written on the alkaline diet, or you can ask your health care provider. If you want to
get into more accurate detail, Dr. Russell Jaffe has written a book on the subject, The Alkaline Way (not to be confused with The Alkaline Way, which is about baseball). In general, alkaline ash foods are those that contain large quantities of magnesium, calcium, potassium and/or sodium—minerals that form alkaline compounds. Most fruits and vegetables are considered alkaline. Acid ash foods are those that contain chloride, phosphorus or sulfur—minerals that form acid compounds. These acid ash foods include meat, fish, poultry, legumes and grains, which all contain high levels of phosphorus, and mustard and eggs, which contain sulfur.

Many foods that seem acidic to us are actually alkaline. Foods like lemons, oranges and tomatoes,
for example, are considered alkaline. It must be stressed that these lists vary and sometimes it is best to follow the general rules: grains and proteins are acid, and fruits, nuts, seeds and vegetables are alkaline. The important thing to do is to eat a lot of produce and to eat whole and unprocessed foods (like the advice given in the Basic Diet).

If you want to restore your health, about 80% of your diet should be alkaline foods. In more
practical terms, the recommendation was four vegetables and two fruits to one starchy food and one protein food. This is the proportion of foods for the day. If, instance you have 3 oz. of protein one day, you need 12 oz. of vegetables and 8 oz. of fruit for the day. You are also allowed 3 oz. of grain, but it is not to be eaten with the meat.

Maintaining health is easier. If you do not have any major health problems, you need eat 60%
alkaline foods to maintain your health. This translates to one protein, one starch, two vegetables and one
fruit. If you have 6 oz. of protein, you then need 12 oz. of vegetable and 6 oz. of fruit for the day. You are
also allowed 6 oz. of grain—but it is not to be eaten with the meat.

When you eat this way, fruits and vegetables will dominate your diet; if these are fresh and raw, so much the better. If you can get organic produce, which will remove the burden that pesticides place on your body. There is a fair amount of variation in what is considered alkaline and what is considered acid. For that reason, we are going to try to avoid all of the controversy and make it simpler. If you want to follow this in more detail, get Dr. Jaffe’s book.

Animal products are on the list of acid foods, but you are allowed some of these—unlike those
eating a strict vegetarian diet, you can have some meat. It’s like following Thomas Jefferson’s advice to use meat as a condiment, which may be healthier than a strict vegetarian diet.

Grains are on the list of foods that should be minimally consumed. What do Americans eat? They
eat sandwiches, chicken and rice, meat and potatoes and other combinations of meat and starch, in other
words, an extremely acid-forming diet. Eat more alkaline foods and fewer acid foods and your energy will
increase and your health will improve.

Americans tend to eat a lot of grains. Grains are considered acidic and we probably eat more than
are healthy for us. Limiting grain consumption may be a good idea. Many patients do better when they
limit or eliminate grains.

If you need more energy or if you have any chronic health problem you need to follow the
proceeding diet. Even though there is a lot of controversy about the alkaline ash diet (even among
proponents who can’t seem to agree on particulars), patients do very well when they follow it. There are a
few controversial concepts added to the Basic Diet like food combining and alkaline ash eating, but try it.
This diet does seem to help a lot of health problems.

Healing Diet
1. Drink at least 8, eight-ounce glasses of water each day.
2. Eat plenty of vegetables.
3. Avoid deep fried food, partially hydrogenated oil and hydrogenated oil.
4. Avoid refined sugar.
5. Avoid refined carbohydrates.
6. Avoid chemical additives.
7. Eat slowly, and chew your food thoroughly.
8. Never skip meals.
9. Follow the rules for more alkaline eating. These include the following:
If you have any chronic health problems eat 80% alkaline ash foods and 20% acid ash foods. In
more practical terms, eat four vegetables and two fruits to one starchy food and one protein food. If you
enjoy good health, maintain it by eating 60% alkaline ash foods and 40% acid ash foods.
Eat mostly raw produce. It is okay to eat cooked food, but we are going to follow Dr. Reams’ idea
that we don’t live off the food that we eat, we live off the energy in the food we eat. It is better to eat live,
raw foods than it is to eat cooked foods.

Do not eat protein and carbohydrate together—this acts to acidify the body.
Do not eat fruit with grains or other foods—this acts to acidify the body.
Realize that alcohol and caffeine are extremely acidic and should be limited.

When you follow the basic diet you are still able to follow familiar eating patterns. You can have meat and
potatoes, a sandwich made with protein and a whole grain bread or fruit in your oatmeal. Adding the
disciplines of the alkaline ash diet may make it so you have to change how you think about eating. You
really have to just think of eating as providing your body with fuel and not about likes and dislikes. You
will probably have to plan your meals in advance and not just grab food on the run. Try it very strictly for
30 days. Most people can do anything for 30 days. It will improve your health and energy and help you to
see the connection between how you eat and how you feel.

Because eating this way is so different, here are some daily menu suggestions.

Day 1: Breakfast Apple with almond butter
Lunch Tuna (mix it with olive oil chopped onion and celery); celery stalks, carrot
sticks or cucumber slices
Dinner Sweet potato (you can use some clarified butter, which is alkaline), large
green salad (oil and cider vinegar) and mixed, cooked vegetables.
Snacks Any fruit, nuts or any vegetable
Day 2: Breakfast Oatmeal
Lunch Turkey, large green salad
Dinner Brown rice, cooked vegetables, large green salad
Snack Any fruit, nuts or any vegetable
Day 3: Breakfast Quinoa
Lunch Chicken vegetable soup, large green salad
Dinner Chicken, large green salad, cooked vegetables
Snacks Any fruit, nuts or any vegetable
Day 4: Breakfast Melon
Lunch Hummus, taboule, goat feta cheese and cucumber slices
Dinner Beef vegetable soup, large green salad
Snack Any fruit, nuts or any vegetable.
Day 5: Breakfast Vegetable omelet (chopped onion, spinach, tomatoes and bell peppers [if
nightshades are not a problem for you]).
Lunch Stir fried vegetables and brown rice
Dinner Broiled salmon, avocado and a green salad

Try to dominate your diet with raw foods. If your meals have a lot of cooked food, add raw
vegetables to your diet. If you must snack, snack on raw vegetables (it is better not to snack, if you can
avoid it). Another way to get raw, alkaline food in the diet is to make fresh vegetable juice. If you are busy,
simply eating protein with a lot of vegetables is a quick, easy way to make a meal. For example, you can
broil a chicken breast, boil some broccoli and make a large salad. It’s fast and it’s fairly alkaline. Another
strategy for busy people is to make stews or soups and eat them throughout the week. Just snack on raw
vegetables to make sure that you get enough raw food.

In restaurants it isn’t that difficult to eat a relatively alkaline meal. In an Italian restaurant you can
order chicken, fish or meat with cooked vegetables and a large salad. Even at McDonalds you can take the bun off of your quarter-pounder and order a salad. McDonalds even has a salad with chicken in it. Many fast-food restaurants now have salad bars. Some will question the quality of even the “good” food at a fast food restaurant, but the issue here is how to get the best possible meal in a given situation. In a Mexican restaurant you can order fajitas without the tortilla. In a Chinese or Thai restaurant you can get stir-fried vegetables; you can also get a non-fried spring roll as an appetizer.

Raw foods are very good for you. There may be some validity to the argument that we consume
the energy from the food we eat. Raw foods have enzymes and higher levels of vitamins like folic acid and vitamin C. Some people, however, have problems when they eat a lot of raw vegetables. If you are such a person, call this to the attention of your health care practitioner.

You may need nutritional support for the gall bladder. (Beta-TCP, by Biotics Research helps thin bile.) If someone pokes you under the right side of the ribcage, does it hurt? This may be an indication of problems with the gall bladder. You may need bile salts or you may need pancreatic enzymes. Also, your health practitioner may make some changes in this program to specifically address your needs.

Bottom Line
You want to eat a “cave man” diet that is highly alkaline. You want to avoid foods that were not
available 10,000 years ago. If it comes in a bottle, box or a can—stay away from it. You want to eat a diet
that is high in alkaline foods and eat mostly live, fresh foods. Additionally, we are going to minimize
common allergens.

Appendix A: Recipes
Eating a diet that is 80% alkaline may be difficult for some people, not because the food isn’t good, but
because our habits are so engrained. Many find breaking the habit of eating grains and proteins together
difficult. Others may find it difficult to incorporate vegetables into their diet. Often when people are faced
with new dietary disciplines, they think in terms of what they cannot do and begin to look at eating as a
chore.

Frequently they end up with a very boring diet, eating plain foods and having the same things over
and over. Here are some menu suggestions that may make this process easier.
Many of these recipes are cooked. You should still try to get plenty of raw food in your diet. There are
some salad recipes here so you can add a little variety to your raw food. At the end of this section are some suggestions for fresh vegetable juices. Juicing is a great way to increase the raw foods in your diet and get vitamins, minerals, phytochemicals and enzymes. Regularly drinking fresh vegetable juice will
dramatically increase your health and energy.

Baba Ghanoush
3 large eggplants
3 cloves of garlic, crushed
½ cup tahinni
juice of 3 lemons

Broil the eggplants until the skin blisters. Peel
off the skin or rub it off under cold tap water.
Squeeze out as much of the bitter juice as
possible and remove the seeds. The idea is to use
the white pulpy part of the eggplant. Place the
eggplant in a food processor, add the tahanni,
lemon juice and the garlic (crushed in a garlic
press). Blend everything into a fine puree. You
can eat it with cucumber slices

Hummus
Okay, okay, chickpeas are acidic, but we can
offset that with cucumber slices. The tahinni and
lemon are considered alkaline.
1 cup chickpeas
juice of 2 lemons 2 cloves of garlic (crushed)
½ cup tahinni
Soak the chickpeas overnight and boil them until
tender (about an hour). Place them in a food
processor and add the lemon juice and garlic
(crushed in a garlic press). Add the tahinni.
Puree in a food processor. Eat it with cucumber
slices

Veggie Burgers
1/3 cup each of finely chopped red pepper, celery
and carrots (you can use a food
processor)
2 Tbsp. finely chopped onions
3 black olives, finely chopped
1 egg beaten
2 Tbsp. olive oil
¼ cup tomato sauce
1 cup ground, raw sunflower seeds
salt and pepper to taste.
Mix all of the ingredients thoroughly in a bowl.
Make into 4 patties and place them in a greased
baking dish. Bake at 350 degrees (until brown).
Turn patties over and bake another 15 minutes.

Indonesian Salad
1 Tbsp. peanut oil
¼ cup vinegar
1 tsp. paprika
1 tsp. soy sauce
¼ tsp. cayenne
2 Tbsp. honey
1 cup bean sprouts
2 green onions thinly sliced
1 cucumber thinly sliced
3 thin slices of fresh ginger
½ cup chopped peanuts

Heat oil, add paprika and ginger—sauté
Add vinegar, red pepper, honey and soy sauce.
Bring to a boil and allow it to cool. Mix onion,
cucumber and bean sprouts in a bowl, toss with
dressing. Top with chopped peanuts.

Lentil Salad
Lentils, on many of the alkaline/acid lists are
considered to be alkaline. This can be a very
satisfying dish to someone who is limiting grains
and other legumes.
1 cup lentils (soak overnight if necessary)
4 Tbsp. of finely chopped parsley
1 tomato, chopped
1 small onion, chopped
salt and pepper
Dressing: ¼ cup of olive oil, juice of 2 lemons, 2
cloves of garlic (crushed in a garlic press),

Drain the lentils and boil until they are tender (1-
1 ½ hours. Sauté onion until tender, add tomato.
Salt and pepper to taste. Mix the dressing. Add
dressing, onion and tomato to lentils. Top with
parsley. Mix everything together.

Mixed Vegetable Salad
Use the same dressing as the lentil salad.
1 bunch of romaine lettuce or two small bunches
of Boston bib lettuce—chopped
2 cucumbers—chopped
1 sweet onion (like Walla Walla or Vidalia)—
chopped
3 tomatoes—chopped
5 Tbsp. finely chopped parsley
2 Tbsp. finely chopped dill

Toss all ingredients with dressing. Serve. Give
the salad a Mexican flavor by replacing the dill
with cilantro.

Salad Dressing #1
2 Tbsp. Dijon mustard
2 tsp. whole wheat flour
¼ cup water
3 Tbsp. vinegar
2 cloves garlic, crushed in a press
1 Tbsp. honey
¼ cup olive oil

Blend mustard, flour and water in a small
saucepan over a low flame. Blend it until it is the
consistency of paste. Add remaining ingredients
and mix well. Cook and stir constantly until
thickened. Allow to cool.

Salad Dressing #2
½ cup olive oil
4 Tbsp. vinegar
1 tsp. finely chopped fresh basil
2 tsp. finely chopped oregano
1 clove garlic, crushed in a press
Combine ingredients

Salad Dressing #3
½ cup peanut oil
2 Tbsp. sesame oil
4 Tbsp. vinegar
2 Tbsp. pineapple juice
½ tsp. peeled, grated fresh ginger
1 clove garlic crushed in a press
Combine ingredients. Try this is a green salad
topped with chicken breast (you can marinate the
chicken breast in teriyaki sauce)
Salad Dressing # 3
½ cup plain yogurt
2 Tbsp. honey
1 tsp. vinegar
1 cup finely chopped cucumber
2 Tbsp. minced scallions
Salt and pepper
Mix yogurt, honey, and vinegar in a blender.
Place in bowl after blending. Drain cucumbers,
squeezing in paper towel to remove water. Mix
scallions and cucumber into the dressing.

Wilted Spinach Salad.
1 Tbsp. olive oil
1 cup sliced mushrooms
1 small onion, minced
1 pound of fresh spinach
In a large skillet sauté onions and mushrooms
with oil until tender. Add spinach, cover. Heat
until the spinach slightly wilts. Toss with
Dressing #3. You can add slices of hard boiled
egg for some extra protein.

Bean Salad
½ cup of olive oil (keep 2 Tbsp. aside)
¼ cup balsamic vinegar
3 cloves garlic (crushed in a press)
½ tsp. fresh oregano (chopped fine)
½ tsp. fresh basil (chopped fine)
1 cup chickpeas
1 cup fresh green beans
1cup fresh wax beans
1 large sweet onion (like Wala Wala or Vidalia),
diced
2 stalks celery (thinly sliced)

Soak chickpeas overnight and boil until tender.
Cut wax beans and green beans into 1 inch
pieces. Steam them for 5-10 minutes.
Mix oil, vinegar, garlic, basil, oregano in a bowl
and pour over the combined beans. Cover and
chill overnight in a refrigerator. Next day, top with celery and onions salt and
pepper to taste.

Taboulie
3cups chopped, fresh parsley
½ cup chopped fresh mint
1 small chopped tomato
½ onion chopped
½ cup bulgur
Juice of 2 lemons
3 Tbs. olive oil
Combine the ingredients in a bowl. Serve

Vegetable Stir Fry
6 large, sliced fresh mushrooms
2 tablespoons sesame oil
2 cups chopped bok choy
2 cups fresh pea pods
½ cup sliced water chestnuts
1 cup fresh bean sprouts
½ cup chicken broth
2 tablespoons sweet sherry
2 tablespoons soy sauce
1 tablespoon arrowroot

Heat oil in wok. Stir-fry mushrooms, bok choy,
pea pods, bean sprouts and water chestnuts in hot
oil for 2 minutes. Add chicken broth and soy
sauce. Cover and cook for 5 minutes. Mix
arrowroot into sherry and stir into vegetables.
Cook and stir until thickened. Serve at once with
brown rice.

Sautéed Spinach
3 Tbsp. olive oil
1 clove garlic, crushed in a press
¼ tsp. cayenne pepper
½ cup pine nuts
¼ cup sesame seeds
1 pounds spinach
¼ cup water
Juice of ½ lemon
Heat oil in a large skillet, add garlic and cayenne.
Add pine nuts and sesame seeds, lightly toast
(one or two minutes). Add spinach and water.
Cover and heat until spinach wilts (toss
occasionally). Place in bowl and squeeze lemon
over top.

Okra
3 Tbsp. olive oil
1 chopped green pepper
2 stalks celery, chopped
1 onion chopped
2 cloves garlic, crushed in a press
¾ cup chicken stock (or water, if not available)
1 cup sliced okra
2 cups chopped, peeled tomatoes
1 cup lima beans
1 tsp. marjoram
¼ tsp. cayenne pepper
1 tbsp. cornstarch dissolved in ¼ cup white wine

Heat oil in large skillet; add green pepper, onion,
celery and garlic. Sauté until soft; stir in stock,
okra, tomatoes and lima beans. Simmer until
vegetables are tender (about 20 minutes). Stir in
marjoram and cayenne. Stir in cornstarch
mixture, stir until thickened. Serve with brown
rice.

Spinach Omelet
One interesting note: duck eggs are considered
alkaline.
1 teaspoon oil
1/3 cup chopped onion
3 eggs
2 tablespoons Dijon mustard
1 cup chopped, fresh spinach
2 tablespoons grated Parmesan cheese
Sauté the onion in oil until soft (preferably in a
non-stick pan). Beat the eggs with the mustard.
Add the eggs to the onion and oil. Add the
spinach and Parmesan cheese. Cover the pan and
cook over low flame, until the eggs cook
through. Fold in half. Serve.

Greek Style Spinach Omelet
Same as above but leave out the mustard, ½ cup
of feta cheese instead of the Parmesan.

Cabbage Soup
Soup is a great way for a busy person to make
several healthy meals at once.
2 pounds of pork neck bones
3 quarts of water
1 head of cabbage
3 tomatoes, diced (or two cans of diced
tomatoes)
1 8 oz can of tomato sauce (not necessary
if canned tomatoes are used)
5 coriander seeds
2 beef bouillon cubes
2 cloves of garlic (peeled and smashed)

Boil neck bones in water, skim off the scum that
rises to the top. Cook until the meat is very
tender and begins to fall off of the bones (you
can remove the bones with a slotted spoon at this
point, let cool, remove the meat and return the
meat to the stock (or not—it just makes it easier
if the bones are out of the soup). Add beef
bullion, garlic and coriander. Salt and pepper to
taste. Chop cabbage and add it with the
tomatoes. Cover and let simmer for about 2
hours.

Chicken Vegetable Soup
3 pounds of chicken
3 quarts of water
2 chicken bouillon cubes
5 stalks of celery, sliced
5 carrots, peeled and sliced
2 cups frozen peas
2 cups sliced, fresh green beans
2 zucchini sliced
(any vegetable you’d care to add)
2 cloves of garlic, smashed
salt and pepper to taste

Boil chicken in water. Skim off the scum, lower
heat. (if there is bones on the chicken, you can
remove it from the broth, let it cool, de-bone the
chicken and add the meat to the broth) Add
bouillon cube and vegetables. Cover and cook
under a low heat for 2 hours.
You can make beef soup the same way, just
substitute beef (chuck, neck bones—whatever)
and beef bouillon for the chicken.

Juicing
Juicing is a great way to get vitamins, minerals,
phytochemicals and all of the benefits of live or
raw food. Drinking fresh vegetable juice on a
regular basis helps “alkalize” you. Juicers are
inexpensive. They are no fun to clean, but the
benefits of the fresh juice far outweigh the
inconvenience. Try some of the following
combinations:
4 carrots (peeled)
4 stalks of celery
1 bunch of parsley
2 cups spinach
4 carrots (peeled)
4 asparagus spears
4 carrots (peeled)
2 beets (peeled)
1 cup watercress
1 cup parsley
¼ cup wheatgrass
4 carrots (peeled)
½ cup chopped fennel
2 kale leaves
1 cup parsley
1 cup spinach
4 carrots (peeled)
5 carrots (peeled)
¼ inch slice of ginger root
¼ head of cabbage
5 carrots (peeled)
1 cup spinach

Really you can juice any combination of
vegetables that appeals to you. There are books
with juice recipes available at most health food
or book stores.