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Human blood pH (Potential of Hydrogen) should be between 7.35-7.45 which is considered alkaline. Your goal is to help BALANCE your blood pH level with proper intake of alkaline-ash producing and acid-ash producing foods after digestion.

Blood pH levels below 7.0 are considered in an acidic state; thus making you vulnerable to diseases, cancers, and a host of immune destroyers. Avoid red meats, sodas, sweets and processed foods. Research shows that cancer cannot survive in an alkaline and oxygen-rich environment; thus exercise increases the level of oxygen in your blood. Maintaining approximately 70-80% alkaline-producing and 20-30% acid-producing foods after digestion is vital.

The following examples are a general guide:
 
Alkaline-Producing Foods
Low Alkaline          Alkaline          High Alkaline       
Buttermilk
Green Tea
Fiji, Hawaiian, Evian Water
Borage Oil
Coconut Oil
Evening Primrose Oil
Flaxseed Oil
Marine Lipids
Olive Oil
Sesame Oil
Cherry (sour)
Coconut (fresh)
Figs (dried, raw)
Lemons
Limes
Buckwheat
Kamut
Lentils
Soy Flour
Spelt
Tofu
Comfrey
Ginseng
Cabbage
Bee Pollen
Royal Jelly
Almonds (butter)
Pine Nuts (raw)
Carrots
Kohlrabi
Potatoes
Rutabaga
Turnips
Horse Radish
Lettuce
Onions
Parsnips
Peas
Pumpkins
Mustard Seeds
Leeks
Rhubarb
Savoy
Sea Vegetables
Seaweed
Spinach
Squash
Thyme
Tomato
Zucchini
Watercress
Quinoa
Yams
Caraway Seeds
Fennel Seeds
Cumin Seeds
Sesame Seeds
Artichokes
Asparagus
Eggplant
Basil
Bell Peppers
Bok Choy
Brussel Sprouts
Cauliflower
Chives
White Radish
Avocado
Cooked Soy
Lima Beans
Fresh Red Beets
Soybeans (fresh)
White Navy Beans
Baking Soda
Cayenne Pepper
Red Radish
Alfalfa
Cabbage, Lettuce (fresh)
Cut Green Beans
Celery
Cilantro
Endive
Sorrel
Garlic
Ginger
Oregano
Soy Lecithin (Pure)
Dog Grass
Wheat Grass
Soy Nuts
Kamut Grass
Cucumbers
Sprouted Reeds
Straw Grass
Dandelion
Kale
Barley Grass
Stevia
Soy Sprouts
Summer
Black Radish
Jicama


Acid-Producing Foods


Low Acidic          Acidic          Highly Acidic       
Rye Bread
White Biscuit
Whole Grain Bread
Whole Meal Bread
Cream
Milk (not pasteurized)
Milk (homogenized)
Yogurt (unsweetened)
Fruit Juices (natural)
Water (spring)
Butter
Turbinado Sugar
Blue-Green Algea
Cooked Vegetables
Cod Liver Oil
Corn Oil
Sunflower Oil
Margarine
Acai Berries
Apples
Apricots
Black Currants
Blackberries
Blueberries
Cantaloupes
Cherry (sweet)
Clementines
Cranberries
Durant
Dates
Gogi Berries
Gooseberries
Grapefruit
Grapes
Plums (Italian)
Mangos
Nectarines
Oranges
Peaches
Papayas
Pears
Strawberries
Tangerines
Watermelon
Basmati Rice
Plums (yellow)
Bulgar Wheat
Couscous
Oats
Liver
Organ Meats
Oysters
Apple Cider Vinegar
Hummus
Popcorn
Rice milk
Brazil Nuts
Protein Powder (soy,whey)
Cashews
Filberts
Hazelnuts
Macadamia Nuts
Walnuts
Sweet Potatoes
Barley
Flaxseeds
Pumpkin Seeds
Sunflower Seeds
Agave Nectar
Barley Malt Syrup
Brown Rice Syrup
Fructose
Honey
Maple Syrup
Milk Sugar
Yeast
Corn Tortillas
Sourdough Bread
White Bread
Ketchup
Mayonnaise
Miso
Mustard
Soy Sauce
Cheese
Eggs (whites also)
Milk (pasteurized)
Yogurt (sweetened)
Sparkling Water
Wine
Bananas
Mandarin Oranges
Pineapple
Pomegranate
Raspberries
Rose Hip
Brown Rice
Wheat
Buffalo
Chicken
Fresh Water Fish
Ocean Fish
Canned Foods
Cereals
Duck
Peanut Butter
Peanuts
Pistachios
Wheat Fernel
Chocolate
Molasses
Sugar
Sugarcane
Xylitol
Frozen Vegetables
Mushrooms
Sauerkraut
Beer
Coffee
Sweetened Fruit Juice
Liquor
Soda
Tea (black)
Beef
Pork
Sardines (canned)
Tuna (canned)
Veal
Artificial Sweeteners
Pickled Vegetables
More information on nutrition:


    

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