Discover the most alkaline fruits and vegetables:

SPINACH

All vegetables and green leafy vegetables should be consumed in abundance, but of all spinach is one of the best because they are easy to get, easy to use in recipes, salads, and also delicious. Baby spinach or those that have already grown completely are truly energetic, nutritious vegetables and incredibly alkalizing. Like all green food, spinach is very rich in chlorophyll, is a powerful alkalizing and precursor of the generation of red blood cells.
They also have a very high content of vitamin K, vitamin A, manganese, folic acid, magnesium, iron, vitamin C, vitamin B2, calcium, potassium, vitamin E and dietary fiber. It is difficult to have more complete food on Earth and I strongly encourage you to eat spinach every day and more than once. Add spinach to your favorite drink, soup or green smoothie.

KALE

The kale is another great beauty with green leaves widely recognized for its benefits against cancer, for lowering cholesterol levels, for being rich in antioxidants and possessing all kinds of detoxifying benefits. It is less popular than spinach, but it is because historically it has been cooked in an inadequate way (like cabbage). When it is prepared correctly it is absolutely delicious. If you eat kale two to three times a week you will see that your dietary and metabolic acid levels drop.
As in the case of spinach, its content of vitamin K, vitamin A and vitamin C is impressive, and since it is composed of green leaves, its chlorophyll content is very high, being a great precursor of red blood cells, increasing its quality and quantity, improving hemoglobin and hematocrit.
The reason why it is such a powerful antacid, is that it contains at least four components that help block acids, called glucosinolates. The human body transforms the glucosinolates into alkalizing components blocking the acids and thus protecting the body cells from metabolic and dietary acids that are the cause of ALL diseases and ailments.
Also, kale helps lower cholesterol levels significantly as it decreases metabolic acids and those caused by the diet, which in turn are those that release cholesterol. It must be taken into account that the kale ingested in steam is more effective than taken raw at the time of reducing the metabolic and dietary acids, and therefore to keep the cholesterol at bay.


CUCUMBER


The wonder of cucumber is that its water content is 95%. It is phenomenal and you will not find it in any other fruit. It is the grandfather in alkaline water content. This, of course, makes it a highly hydrating consumer food, which in turn, also contains incredible amounts of antioxidants, including the super important lignans. These highly beneficial polyphenols have been associated more frequently with cruciferous vegetables, but their content in other vegetables, as in the case of cucumber, is gaining more and more attention. Cucumbers contain an adequate amount of lariciresinol, pinoresinol and secoisolariciresinol, three lignans that have been extensively studied and investigated for their connection in reducing the possibility of suffering from cardiovascular diseases and various types of cancers, including breast, bladder cancer, of ovaries and prostate. The best thing about cucumber is that it provides an excellent base for almost all alkaline soups, smoothies or juices, giving you a very alkaline and nutritious base that tastes great. In terms of nutrient content per serving, cucumbers contain large amounts of vitamin K and vitamin C, and less vitamin A and B vitamins. Cucumbers also contain the following alkaline minerals: calcium, phosphorus, potassium , magnesium, selenium, copper, manganese, iron and zinc. BROCCOLI Broccoli is something you really can not stop drinking. If you really want to have a healthy life, full of energy and vitality you should simply eat broccoli, and if it is not daily, at least take it four times a week. It has been proven time and again that broccoli is incredibly powerful in inhibiting the acids that cause cancerous states. Broccoli supports the digestive system, cardiovascular system and detoxification processes in the body, also favors the good condition of the skin, metabolism and immune system, being a fabulous anti-inflammatory providing extensive chelating antioxidants. Ingested both steamed and raw is an incredibly alkaline and alkalizing food, and is a highly nutritious food. Please, please, eat large quantities of broccoli. Add it to salads, juices and smoothies, creams and soups, steam it together with other vegetables, you can even roast it.

PEPPER / PEPPER / PEPPER

The pepper, a super-powerful antioxidant, is one of my favorites ever since it is crispy and refreshingly delicious. You can use it raw in practically all meals, steamed or lightly roasted and you will always triumph. The pepper is highly beneficial for health thanks to its content of carotenoids that have been widely researched, giving them much attention in the field of health since the peppers contain about thirty different types of these carotenoids, all of them belonging to the same family of nutrients The only food that looks like it is the tomato. It has been observed in different studies that the risk of suffering from cardiovascular diseases, type II diabetes, macular degeneration, cancer, inflammation and more, decrease when pepper is consumed. Along with these more complex or less known antioxidants, pepper is one of the foods that contains, if not the most, the most common antioxidants such as: vitamin C, vitamin A and vitamin E. In fact, the peppers contain twice as much of vitamin C than oranges and without all that acidifying sugar. These are just some of the antioxidants contained in the pepper: flavonoids, luthelin, quercitin, hesperidin, carotenoids, alpha-carotenes, beta-carotenes, cryptoxanthin, lutein, zeaxanthin, ferulic acid, hydroxycinnamic acid and cinnamic acid.

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