There is a lot of overlap, and there are some contradictions in the different alkalizing charts. But as you look through these three different plans, you will notice a definite theme: almost ALL fresh vegetables are alkalizing. Most of the fruits are as well. The reason a lot of fruits are left out of the Phase I nutritional program that you have received in the office, is that during the Phase I plan, you want to eat foods that are very low on the glycemic index so that you can eliminate any problems with systemic yeast.
Ideally, your diet would be very close to vegetarian and/or a macrobiotic diet plan: Complex fresh carbohydrates, good fats and proper protein. Below is a list of healthy foods in each category, as well as general things to avoid. However, if you have any intolerance to any of them, you would limit their consumption until the intolerance is eliminated.
Fresh Vegetables: Eat as many green leafy and stalky vegetables and salads as you like, at least four or more servings per day. Steamed is better than fully cooked. The more colorful the variety the better (red, yellow, orange are best): Lettuce, celery, green beans, asparagus, kale, rapini (or broccoli raab), collards, spinach, romaine, beet greens, fiddlehead, Chinese greens, Swiss chard, broccoli, cauliflower, Brussels sprouts, turnips, cabbages, radishes, Burdock root, carrots, beets, yams, onions, alfalfa sprouts, dill, bell peppers, eggplants, squash, okra, tomatoes.
Fresh Fruit: Again the more variety and colorful, the better. Eat organic and eat the peel. Blueberries, blackberries, cherries, are best. No dried fruit (because of mold, sulphites, sugar).
Fresh fruit juices: Fruit-squeeze juice or fresh fruit smoothies, with no additives including preservatives, colors and especially sugars.
Grains: No refined/milled grains. Whole grains are good. Brown rice and its products (pasta, breads, cereals...), quinoa, amaranth, buckwheat, millet, barley, spelt kamut, oats & their products (reduce wheat, no white flour products).
Legumes: Lentils, chickpeas and other beans & legumes (peas, kidney beans, pinto, soy, black...) Soy products are also okay. Mixing legumes with whole grains makes a very good complete protein if your intake of other animal proteins is minimal.
B) Fats and Oils:
Cold pressed extra virgin olive oil is good. Sesame, almond, flax, walnut, sunflower oils can be used in dressings - do not heat these oils as their healthy bonds will break easily under heat.
Ghee (clarified butter) is a great alternative to butter and oils.
Small amounts of butter are okay. A total of 2 tsp per day.
Remember that cakes, cookies, muffins, bagels and the like all contain commercial bad fats. Avoid these foods except as a treat.
Dairy products such as ice cream, sour cream, whole milk, whipping cream contain large amounts of saturated fat. Avoid these foods.
Fish: this is the best source of protein, especially cold water, deep sea (tuna, salmon, halibut, mackerel, herring, char, snapper, cod) 2-3 times a week. Try to replace red meats with fish. Of course, mercury can be a problem, so continual heavy metal chelation may be necessary (broken cell wall chlorella is a good, regular way to do this).
Game – the freshest and with the least contamination.
Turkey and Chicken
Seeds and Nuts:
A good source of fiber, calcium, essential fatty acids and protein.
Raw, unsalted sunflower, sesame, pumpkin, milled flax, almonds, walnuts, pecans, nut butters. Some nuts do have a very high saturated fat content and can be hard to digest, and therefore moderation is important.
Eggs: 2-4 times per week (unless intolerant)- Organic free range eggs only. Boiled or poached, not fried. Hormones that are associated with some cancers are introduced into poultry and passed into the egg.
Dairy: Low fat/no fat yogurt with active culture, low fat/no fat cottage cheese, feta cheese, goat cheese and skim milk. Substitute with goat and soya cheese.
Replace dairy with soy and rice products (non flavored).
Coffee and Tea: avoid caffeine. Drink only decaffeinated coffee (unless you are on a homeopathic program), green tea and herbal teas. Be sure that the decaf products are non-chemically decaffeinated (e.g. use Swiss-water process decaf).
Herbs & Spices: Onion, garlic, cilantro, coriander, parsley, sage, thyme, oregano, kelp, salt, Celtic Sea salt is best.
Sweeteners: Use molasses, honey, maple syrup, brown rice syrup as sweeteners.
Reduce: (once every 2 to 3 days)
Grains: reduce commonly eaten grains such as wheat, corn, rye. Rotate these grains in your diet.
Beef: Organic or free range preferred. Contains hormones and other chemicals.
Chicken: Organic or free range preferred.
Starch: Potatoes (especially white), sweet potatoes and yams.
Peanuts and peanut products, pistachios - replace peanut butter with Hazelnut, Almond, Cashew or Sesame butter.
Dairy: Yogurt (low fat with active culture), low fat cottage & feta cheese. Substitute with goat and soya cheese.
Eliminate: All refined food, additives, preservatives, sugar.
Sugar: white, brown, syrups, candy, simple and /or refined ‘sugar’- products with added sucrose, glucose, fructose, dextrose...
Refined carbohydrates: White breads and white four (including pasta) , and processed grains (breads, bagels...)
Dairy: milk, cheese, cream, ice cream. Use nut, rice or soy milk and their products.
Bad Fats: Margarine. Trans fats, hydrogenated fats, vegetable shortening and saturated fats (french fries, fast food, pastry, bagel’s..) - read labels
Fermented and yeast (mold) products: Can use apple cider vinegar and balsamic vinegar in moderate amounts.
- Spiced, pickled or smoked foods
- Salt.* Celtic Sea salt is okay. Should be grey or brown.
- Canned juice, fruit, vegetables; frozen vegetables.
- Caffeine (coffee, black tea, cola, chocolate)
- Packaged or processed foods including processed meats, sauces, canned soups, canned juice and fruit.
- Food colorings and additives - read labels.
- Alcohol - beer, wine, spirits.
*Sea salt is a broad term that generally refers to unrefined salt derived directly from a living ocean or sea. It is harvested through channeling ocean water into large clay trays and allowing the sun and wind to evaporate it naturally. Manufacturers of sea salt typically do not refine sea salt as much as other kinds of salt, so it still contains traces of other minerals, including iron, magnesium, calcium, potassium, manganese, zinc and iodine.