The Acid-Alkaline Diet for Optimum Health by Christopher Vasey N.D

Author:Christopher Vasey, N.D.
Language: eng
Format: epub
Tags: Health/Nutrition
ISBN: 9781594778971
Publisher: Inner Traditions / Bear & Company
Published: 2010-08-30T16:00:00+00:00

Because of the numerous alkaline elements it contains, a generous helping of mixed salad (without tomatoes) can partially compensate for the acidifying nature of white pasta and tomato sauce. Tomatoes are well known as acidifying agents. When they are made into a sauce, their acidity increases because cooking both destroys their vitamin and mineral content and concentrates their acidic elements. When Parmesan cheese is added, the acidifying effect becomes even more intense; Parmesan is more acidic than many other cheeses, as you can tell by its taste.

Pasta-based meals can be alkalinized by using pasta made from whole-grain flour instead of refined white flour, and by eliminating the tomato sauce. Instead, eat pasta either with a little oil (virgin cold-pressed), or with some shredded cheese of a variety less acidic than Parmesan. If the idea of pasta without sauce is unthinkable, use a light white sauce or a pesto-type sauce.

It is important to keep the amount of vinegar (or lemon juice) in salad dressings small in proportion to the oil. Vinegar is highly acidic. Some people use more vinegar than oil in dressings, but many recipes call for a ratio of three parts oil to one part vinegar. The use of vinegar is so ingrained that many people find it hard to imagine a salad dressing without it. But you can create delicious salad dressings just with oil and herbs. Depending on your personal taste, soft white cheese, brewer’s yeast, soy milk, vegetable juice, and so forth can also be used. The variations are endless.

If you still want a dressing that is slightly acidic, use vinegar or lemon juice, but in small doses.

The choice of oil is also important to minimize the acidifying effect of salad dressing. Choose high-quality virgin cold-pressed oil.

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