Assuming that you have already done your research on this topic, you have most likely stumbled upon different pieces of evidence that elaborate on the positive impact of alkaline diet.
In the last few years, researchers around the world have increasingly reported the importance of acid-alkaline balance. The Alkaline Complete Guide was designed as an easy-to-follow guide to the most common foods that influence your body’s pH level.
The book also contains tons of amazingly delicious and easy to prepare alkaline recipes which are categorized into Breakfast Recipes, Juices and Smoothies, Soups, Salads, Main Dishes, Cheese Recipes, Teas, Bowls, Snacks and desserts.
The alkaline diet is also known as the acid-alkaline diet or alkaline ash diet.
Its premise is that your diet can alter the pH value the measurement of acidity or alkalinity of your body.
Your metabolism the conversion of food into energy is sometimes compared to fire. Both involve a chemical reaction that breaks down a solid mass.
However, the chemical reactions in your body happen in a slow and controlled manner.
When things burn, an ash residue is left behind. Similarly, the foods you eat leave an “ash” residue known as metabolic waste.
This metabolic waste can be alkaline, neutral, or acidic. Proponents of this diet claim that metabolic waste can directly affect your body’s acidity.
In other words, if you eat foods that leave acidic ash, it makes your blood more acidic. If you eat foods that leave alkaline ash, it makes your blood more alkaline.
According to the acid-ash hypothesis, acidic ash is thought to make you vulnerable to illness and disease, whereas alkaline ash is considered protective.
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Calculation
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Annual Earnings per book - Minimum Estimate - $63 * 12 = $756 per year.
Annual Earnings per book - Max but not limited to Estimate - $126 * 12 = $1512 per year.
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1 aubergine (eggplant), halved lengthways
4 tbsp olive oil
50g (2oz/1/3 cup) raw cashews
40g (1 1/2oz) coriander (cilantro)
1 garlic clove
50g (2oz) feta, crumbled
Preheat the oven to 170°C/340°F/gas mark 3 1/2.
Place the aubergine (eggplant) halves cut-side up on a baking tray (cookie sheet), drizzle with 2 tablespoons of the olive oil and bake for about 25 minutes, until almost tender.
Meanwhile, whizz the cashews, coriander (cilantro), garlic and remaining olive oil in a blender to a rough paste. When the aubergine (eggplant) halves are almost tender, coat them with the pesto and return to the oven for a further 10
minutes, until the pesto starts to crisp and brown.
