Yet another spring cleaning strategy is juicing. Juices are an easy way to shift your pH to the alkaline side of normal. I explain to patients that biochemical reactions work more efficiently in an alkaline environment. Now we know why. Intercellular channels called gap junctions are more open in an alkaline environment than an acid one, permitting the transfer of ions, metabolites and messenger molecules, such as hormones from one cell to another. You detoxify better in an alkaline state.
White flour, white sugar, other processed foods and animal products make your pH more acid. Germs love acidity. You are also more likely to have pain and inflammation in an acid state.
Generally, plant foods are alkalizing. Potential renal acid load (PRAL) measures the net acid generating level of foods. PRAL values for specific foods are available on the internet.
I recommend a morning lemon juice protocol year round. Upon awakening, juice one-half lemon; top it off with water and drink. Rinse your mouth out afterward. Lemons have a PRAL of -2.3. Lemons not only alkalize, but they thought to soften gallstones.
During the spring, I enjoy a glass of vegetable juice with breakfast. This requires a juicer, but it does not have to be a major investment. There are many inexpensive juicers available for seasonal juicers like me. My Sanyo extraction juicer cost $20 15 years ago and still makes great juice.
I suggest a combination carrot for carotenoids, granny smith apple for bile flow and ginger to promote good digestion, reduce inflammation and increase bile flow. I found burdock root at the Mission Wild Oats. Burdock root removes toxins from the blood, reduces joint inflammation and is a natural diuretic. It looks like a brown carrot. Two carrots, one small granny smith apple, one-inch piece of ginger and a half piece of burdock root make about eight ounces of delicious juice. I am also known to juice edible and inedible stems such as kale, fennel and broccoli stems. So experiment and enjoy.
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