Discussion in 'Diet, Nutrition and Supplements' started by Erik, Sep 6, 2008.
Erik, can you site your sources please
Can't remember the first one
John Berardi wrote the second.
Where do you buy the Biotest Superfoods greens? I can't find it anywhere.
Superfood you can only get direct from Biotest.
Or here: https://www.t-nation.com/free_online_store
ETA - I mixed mine up with a little Crystal Lite (knock-off brand, actually) Fruit Punch last night. Yum!
JB occupies an unpaid spot on the research board of Genuine Health (the Canadian distributors of Greens+). Again, it's a volunteer position. And in this position, he’s asked to evaluate the research on their products both published and ongoing. To this end, he has been privy to all the research on the product. The research summaries for studies - both published and in the pipeline - are found at this link: Greens+ Research
From this you'll see some really interesting benefits directly associated with this product - independent of theoretical objections. This is why we recommend greens products and why we like, in particular, Greens+. We haven't seen any other brands so well researched.
Recommend an alternative?
Greens+ is the only such supplement we've actually seen data on, and it's compelling. And no, we don't have any financial relationship with them at all, and we make no money off recommending them. That said, if they ever offer us some money for our recommendations, we'll take it, because it's a very good product.
With respect to other brands, we just don't know. None of them seem to have presented any data, and we have no experience with any of these other companies. Who knows what's actually in them? Who knows how credible the company is? That's not to say they're necessarily bad products or bad companies; the product may be superior to Greens+ or it may contain floor sweepings from a tire factory. We just don't know, and it's not fair to you or to those companies to merely guess.
We're VERY careful with what we recommend, since the supplement industry is shady at best. And so in the end, the best we can say is that we recommend Greens+.
I mixed my Greens+ with 1/3 of a small Crystal Light packet yesterday and it wasn't half bad. I still drank it like a shot because it grosses me out, but the taste wasn't nearly as offensive as plain! :thumb:
ETA: Just saw Neely's post about mixing in Crystal Light. It does make it so much better!
I've never done the Greens+, but the Superfood tastes decent on it's own too (IMO).
i am suddenly interested in this, thanks for the topic, Erik. I don't get enough greens. Period. Fruit? More than likely, but definitely not greens.
I've been testing my pH now a couple times per day. Still too acidic although it's coming up - more vegetables/greens+ for me. I'm also cutting out splenda and aspartame (acid forming) for stevia (alkalinizing) ... which means less Diet Pepsi. :ban:
Good for you ... shouldn't have that articial chemical stuff anyway
I know. I've thought that for a while, but now I have more observable reason to make the switch.
I was reading about other things that can help with Acidity as well...
vitamin A and D help hold Calcium in the body which buffers acid
And then of course all the things that Erik has said.
All this acidity stuff is news to me. They didn't teach that in Therapeutics, A&P, Mammalian Physiology, or any other olgy that I took back in the day.
:thumb: smart move
Your body pH affects everything...
Balancing the pH is a major step toward well-being and greater health.
The pH scale is from 0 - 14
0 1 2 3 4 5 6 7 healthy 8 9 10 11 12 13 14
Human blood pH should be slightly alkaline ( 7.35 - 7.45 ). Below or above this range means symptoms and disease. A pH of 7.0 is neutral. A pH below 7.0 is acidic. A pH above 7.0 is alkaline.
An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients. The body will try to compensate for acidic pH by using alkaline minerals. If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur.
An acidic balance will: decrease the body's ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it's ability to repair damaged cells, decrease it's ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness. A blood pH of 6.9, which is only slightly acidic, can induce coma and death.
The reason acidosis is more common in our society is mostly due to the typical American diet, which is far too high in acid producing animal products like meat, eggs and dairy, and far too low in alkaline producing foods like fresh vegetables. Additionally, we eat acid producing processed foods like white flour and sugar and drink acid producing beverages like coffee and soft drinks. We use too many drugs, which are acid forming; and we use artificial chemical sweetners like NutraSweet, Spoonful, Sweet 'N Low, Equal, or Aspartame, which are poison and extremely acid forming. One of the best things we can do to correct an overly acid body is to clean up the diet and lifestyle.
To maintain health, the diet should consist of 60% alkaline forming foods and 40% acid forming foods. To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods.
Generally, alkaline forming foods include: most fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts.
Generally, acid forming foods include: meat, fish, poultry, eggs, grains, and legumes.
Shifting Your pH Toward Alkaline...
This chart is for those trying to "adjust" their body pH. The pH scale is from 0 to 14, with numbers below 7 acidic ( low on oxygen ) and numbers above 7 alkaline. An acidic body is a sickness magnet. What you eat and drink will impact where your body's pH level falls. Balance is Key !!!
This chart is intended only as a general guide to alkalizing and acidifying foods.
Parsnips (high glycemic)
ALKALIZING ORIENTAL VEGETABLES
Banana (high glycemic)
Whey Protein Powder
ALKALIZING SPICES & SEASONINGS
Alkaline Antioxidant Water
Apple Cider Vinegar
Fresh Fruit Juice
Soured Dairy Products
Calcium: pH 12
Cesium: pH 14
Magnesium: pH 9
Potassium: pH 14
Sodium: pH 14
Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system.
Note that a food's acid or alkaline forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end products they produce after digestion and assimilation are very alkaline so, lemons are alkaline forming in the body. Likewise, meat will test alkaline before digestion, but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid forming.
Canned or Glazed Fruits
ACIDIFYING GRAINS, GRAIN PRODUCTS
Hemp Seed Flour
ACIDIFYING BEANS & LEGUMES
ACIDIFYING NUTS & BUTTERS
ACIDIFYING ANIMAL PROTEIN
ACIDIFYING FATS & OILS
Hemp Seed Oil
ACIDIFYING OTHER FOODS
ACIDIFYING DRUGS & CHEMICALS
ACIDIFYING JUNK FOOD
Beer: pH 2.5
Coca-Cola: pH 2
Coffee: pH 4
** These foods leave an alkaline ash but have an acidifying effect on the body.
There are several versions of the Acidic and Alkaline Food chart to be found in different books and on the Internet. The following foods are sometimes attributed to the Acidic side of the chart and sometimes to the Alkaline side. Remember, you don't need to adhere strictly to the Alkaline side of the chart, just make sure a good percentage of the foods you eat come from that side.
Organic Milk (unpasteurized)
* These statements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent any disease; research is ongoing.
Here's a chart that ranks foods from most alkaline to most acidic.
Ranked Foods: Alkaline to Acidic
Cantaloupe, cayenne celery, dates, figs, kelp, limes, mango, melons, papaya, parsley, seaweeds, seedless grapes (sweet), watercress.
Asparagus, fruit juices, grapes (sweet), kiwifruit, passionfruit, pears (sweet), pineapple, raisins, umeboshi plums, and vegetable juices.
Apples (sweet), alfalfa sprouts, apricots, avocados, bananas (ripe), currants, dates, figs (fresh), garlic, grapefruit, grapes (less sweet), guavas, herbs (leafy green), lettuce (leafy green), nectarine, peaches (sweet), pears (less sweet), peas (fresh, sweet), pumpkin (sweet), sea salt (vegetable).
Apples (sour), beans (fresh, green), beets, bell peppers, broccoli, cabbage, carob, cauliflower, ginger (fresh), grapes (sour), lettuce (pale green), oranges, peaches (less sweet), peas (less sweet), potatoes (with skin), pumpkin (less sweet), raspberries, strawberries, squash, sweet Corn (fresh), turnip, vinegar (apple cider).
Almonds, artichokes (jerusalem), brussel sprouts, cherries, coconut (fresh), cucumbers, eggplant, honey (raw), leeks, mushrooms, okra, olives (ripe), onions, pickles (homemade), radishes, sea salt, spices, tomatoes (sweet), vinegar (sweet brown rice).
Chestnuts (dry, roasted), egg yolks (soft cooked), essene bread, goat's milk and whey (raw), mayonnaise (homemade), olive oil, sesame seeds (whole), soy beans (dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes (less sweet), and yeast (nutritional flakes).
Butter (fresh, unsalted), cream (fresh, raw), cow's milk and whey (raw), margine, oils (except olive), and yogurt (plain).
Bananas (green), barley (rye), blueberries, bran, butter, cereals (unrefined), cheeses, crackers (unrefined rye, rice and wheat), cranberries, dried beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites, eggs whole (cooked hard), fructose, goat's milk (homogenized), honey (pasteurized), ketchup, maple syrup (unprocessed), milk (homogenized).
Molasses (unsulferd and organic), most nuts, mustard, oats (rye, organic), olives (pickled), pasta (whole grain), pastry (whole grain and honey), plums, popcorn (with salt and/or butter), potatoes, prunes, rice (basmati and brown), seeds (pumpkin, sunflower), soy sauce, and wheat bread (sprouted organic).
Artificial sweeteners, beef, beer, breads, brown sugar, carbonated soft drinks, cereals (refined), chocolate, cigarettes and tobacco, coffee, cream of wheat (unrefined), custard (with white sugar), deer, drugs, fish, flour (white, wheat), fruit juices with sugar, jams, jellies, lamb.
Liquor, maple syrup (processed), molasses (sulphured), pasta (white), pastries and cakes from white flour, pickles (commercial), pork, poultry, seafood, sugar (white), table salt (refined and iodized), tea (black), white bread, white vinegar (processed), whole wheat foods, wine, and yogurt (sweetened).
More Ranked Foods: Alkaline to Acidic
Highly Alkaline Forming Foods
Baking soda, sea salt, mineral water, pumpkin seed, lentils, seaweed, onion, taro root, sea vegetables, lotus root, sweet potato, lime, lemons, nectarine, persimmon, raspberry, watermelon, tangerine, and pineapple.
Moderately Alkaline Forming Foods
Apricots, spices, kambucha, unsulfured molasses, soy sauce, cashews, chestnuts, pepper, kohlrabi, parsnip, garlic, asparagus, kale, parsley, endive, arugula, mustard green, ginger root, broccoli, grapefruit, cantaloupe, honeydew, citrus, olive, dewberry, carrots, loganberry, and mango.
Low Alkaline Forming Foods
Most herbs, green tea, mu tea, rice syrup, apple cider vinegar, sake, quail eggs, primrose oil, sesame seed, cod liver oil, almonds, sprouts, potato, bell pepper, mushrooms, cauliflower, cabbage, rutabaga, ginseng, eggplant, pumpkin, collard green, pear, avocado, apples (sour), blackberry, cherry, peach, and papaya.
Very Low Alkaline Forming Foods
Ginger tea, umeboshi vinegar, ghee, duck eggs, oats, grain coffee, quinoa, japonica rice, wild rice, avocado oil, most seeds, coconut oil, olive oil, flax oil, brussel sprout, beet, chive, cilantro, celery, okra, cucumber, turnip greens, squashes, lettuces, orange, banana, blueberry, raisin, currant, grape, and strawberry.
Very Low Acid Forming Foods
Curry, koma coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep cheese, chicken, gelatin, organs, venison, fish, wild duck, triticale, millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil, sunflower oil, pine nuts, canola oil, spinach, fava beans, black-eyed peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut, guava, dry fruit, figs, and dates.
Low Acid Forming Foods
Vanilla, alcohol, black tea, balsamic vinegar, cow milk, aged cheese, soy cheese, goat milk, game meat, lamb, mutton, boar, elk, shell fish, mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut, farina, semolina, white rice, almond oil, sesame oil, safflower oil, tapioca, seitan, tofu, pinto beans, white beans, navy beans, red beans, aduki beans, lima beans, chard, plum, prune and tomatoes.
Moderately Acid Forming Foods
Nutmeg, coffee, casein, milk protein, cottage cheese, soy milk, pork, veal, bear, mussels, squid, chicken, maize, barley groats, corn, rye, oat bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil, green peas, peanuts, snow peas, other legumes, garbanzo beans, cranberry, and pomegranate.
Highly Acid Forming Foods
Tabletop sweeteners like (NutraSweet, Spoonful, Sweet 'N Low, Equal or Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops, malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts, walnuts, brazil nuts, fried foods, soybean, and soft drinks, especially the cola type. To neutralize a glass of cola with a pH of 2.5, it would take 32 glasses of alkaline water with a pH of 10.
Did you know? The main ingredient in cola soft drinks -phosphoric acid - has a pH of 2.8? To neutralize just one glass, it would take 32 glasses of water with a pH of 7!
Were you able to find the test strips at a regular drugstore?