The Green Connection: Fighting off Systemic Inflammation with Green Vegetables

Eat More Green!  Disease thrives when in an acidic environment; this is why it is crucial to strive for a positive balance between acidity and alkalinity. The Acid, alkaline scale also known as the pH scale ranges from 0-14, 0 being the most alkaline and 14 being the most acidic. Our bloods PH is a consistent 7.4 this is considered neutral. Urine and saliva run just below this with a level of 6.8 but our bodies constantly strive to maintain a neutral number of 7. This number can be obtained and sustained by consuming more alkaline forming foods which include all green vegetables such as Broccoli, Watercress, Kale, Cauliflower, Bok Choy and Spinach. These vegetable also contain heart healthy nutrients that include Folate, antioxidants and potassium

In a study published in the journal of the American Journal of Clinical Nutrition, including olive oil in addition to your green vegetable consumption can also be a tremendous benefit to the cardiovascular system. The study concluded that women who consumed an ounce of olive oil daily reduced their risk of cardiovascular disease by as much as 40%! Following a diet high in Alkaline forming foods such as the few given above and the list given below we can rest assure that our bodies strive to maintain a positive balance between an acidic body and a more alkaline body and keep our bodies and our immune systems strong.

• Broccoli
• Cauliflower
• Kale
• Watercress
• Bok Choy
• Spinach
• Radicchio
• Mushrooms
• Onions
• Cabbage
• Apples
• Bananas
• Cherries
• Grapefruit
• Lemons
• Limes
• Almonds
• Chestnuts
• Millet

Please feel free to contact me if you have any questions or concerns and if you know anyone who resonates with our mission, then I encourage you to share this message with them as well.