Free The Healthy Green Drink Diet by Jason Manheim Page B

regarding ph and the benefits of an alkaline diet, I suggest you read The pH Miracle
    by Robert o. Young, Ph.D.
    More Reasons…
    For years I battled with acid indigestion and something I can’t diagnose as anything other than a weak

    stomach. Instead of ending my days with a nice glass of tea and a good book, I was regularly propped
    upright in bed waiting for the heartburn medication to kick in. Those of you who suffer from the fire
    within know that most remedies don’t work. Sleeping standing up? Nope. I fell over. Drinking a glass
    of milk? Just adds inches to my waste. Aloe vera juice? A little, but mostly just has a laxative effect.
    Gaviscon ? Yes! These foamy pills do the trick, but how do I prevent it from ever happening in the first
    place? Nothing I did ever prevented my acid reflux until I introduced a change to my overall diet.
    Green drinks. It began changing the ph of my body, neutralizing the acids responsible for the reflux, and
    after a few months, it even allowed me to eat the occasional pastrami sandwich piled high with
    mustard without the slightest burning. I’ve been relatively heartburn free ever since.
    You’ll eat a wider variety of greens than you ever have before with greater ease than you ever thought
    possible. I don’t know about you, but I can’t remember the last time I had a plate of turnip greens and
    Swiss chard. But I do remember the last time I blended some up… this morning!
    Blender blades are better than your teeth at breaking down cell walls of fruits and greens thereby
    releasing a greater amount of vitamins, minerals, and enzymes. And juicing is even better than that if
    you fork out the cash for a triturating juicer. We’re talking enzyme-city.

    The Greens
    Variety is the very spice of life, That gives it al its flavor.
    —from The Task (1785) by Wil iam Cowper
    Variety is also the key to optimal health. In order to enjoy the most complete nutrition, it’s important to
    consume a wide variety of greens. It ensures our bodies receive ample amounts of one nutrient and
    doesn’t overdo it on another, all the while keeping our taste buds from shorting out due to boredom. A
    great way of achieving this is to eat with the seasons; if it’s not available, don’t eat it until it is.
    experiment, mix it up, try new things… it’s good for you!
    The following list consists of the main leafy greens used throughout this book and in my very own kitchen.
    You will find a brief table listing the nutrient contents for each green and a short description outlining the
    major nutritional benefits, flavor profiles, and ways of incorporating them into your own green drinks and
    smoothies.
    Arugula (Rocket)
    2 cups (40 g), raw
    1.03 g protein
    .6 g fiber
    64 mg calcium
    .58 mg iron
    148mg potassium
    11 mg sodium
    949 IU vita A
    .034 mg riboflavin
    .029 mg vita B6
    6 mg vita C
    .17 mg vita e
    .043 mg vita K
    This peppery, mustard-flavored dark leafy green is part of the cruciferous family of vegetables (like
    broccoli, cauliflower, brussels sprouts), which makes it a potent anticancer food. It’s very aromatic, so
    be careful what you mix it with as it can easily dominate the flavor of your drink. To combat that effect,
    you can use baby arugula because of its milder flavor. It’s so easy to grow; you can plant a few seeds in a
    pot by the window and enjoy it year-round. Arugula is also a noted aphrodisiac, so don’t skimp and share,
    share, share. It’s a great source of calcium; vitamins A, C, K; and potassium as well.
    Basil
    5 leaves (2.5 g), raw
    .08 g protein
    0 g fiber
    4 mg calcium
    .08 mg iron
    7 mg potassium
    0 mg sodium
    132 IU vita A
    .002 mg riboflavin
    .004 mg vita B6

    .5 mg vita C
    .02 mg vita E
    .01 mg vita K
    One of the most common herbs used in cuisines around the world; basil is often used as a natural anti-inflammatory and an inhibitor of bacterial growth—great for those with inflammatory bowel conditions
    and arthritis. I love basil. It’s another one of