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