OUR BODY IN TERMS OF BODY WEIGHTS & FUNCTIONS
a. 20% of our body is protein;
b. 60% of our body is water;
c. 20% of our body is minerals.
OUR BODY – burns calories in food we eat through metabolic processes:
a. Enzymes break “carbohydrates” into:
2. Other sugars
b. Enzymes break “fats” into:
2. Fatty acids
c. Enzymes break “proteins” into:
1. Amino Acids = use to build body cells.
THESE ARE THEN transported through the bloodstreams to the cells
which are then:
a. Absorbed for immediate use;
b. Or sent to the final stage of metabolism which they’re
reacted with oxygen to release their stored energy.
THE FOOD WE EAT HAVE SEVEN BASIC COMPONENTS
a. Simple Carbohydrates includes:
1. Glucose = blood sugar or dextrose
2. Simple Sugars = fructose, galactose
These sugars are quickly absorbed into the bloodstreams
through our body’s intestinal linings at 30 calories/minute.
b. Complex Carbohydrates = starches – are plant’s ways of storing
These carbohydrates are broken down first into glucose, then
slowly absorbed into the bloodstreams at 2 calories/minute.
2. Proteins – are any chain of amino acids that are the building blocks of
any cell. Our bodies are constructed of 20 different amino acids.
Amino acids contain:
a. an amino group (NH3)
b. a carboxyl group (COOH) which is acid
Types of Amino Acids:
a. Non-essential Amino Acids – our bodies can create it out
of other chemicals found in the body.
b. Essential Amino Acids – can not be created, therefore,
the only way to get it is through food we eat.
Comparison of Proteins:
a. Animal Sources i.e meats, milk, eggs = provide complete
b. Vegetable Sources = low or missing certain amino acids
TO SOLVE PROBLEM: by combining many different
variety of fresh raw vegetables.
Proteins Primary Role:
a. Our body use it for tissue growth;
b. And, our body use it for tissue repair.
a. Saturated Fats = solid at room temperature.
b. Unsaturated Fats = liquid at room temperature.
IMPORTANT: We eat fats -> our digestive systems provide an
enzyme “lipase” to break it down into:
b. Fatty Acids
these then are reassembled into “triglycerides” for transport
into our bloodstreams.
Next, then our muscle cells and fat (adipose) cells absorb these
triglycerides to either:
a. Store them; or
b. Burn them for fuel to generate energy.
4. Vitamins – are any of various organic substances – act as coenzymes
in the regulation of metabolic processes but do not provide
caloric energy or serve as building units.
NOTE: There are 13 different vitamins
WHERE ARE THESE VITAMINS PRESENT IN?
1. Natural Foodstuffs – raw or uncooked
2. Sometimes produce in our body
5. Minerals – are elements our bodies need inorder to create specific
molecules in the body i.e. calcium in bones
6. Water – represents 60% of our bodies’ weight. At rest, we lose
about 40 ounces per day.
7. Fibers – considered as broom of our bodies in our gastro-
HOW DOES OUR BODIES CONVERT OUR FOOD INTO ENERGY?
a. Energy Production = transforms or converts “stored chemical energy
in our foods to other forms of energy for body works. This
energy is available in four basic forms:
IMPORTANT: Plants by “Photosynthesis” use water (H2O) and
carbon dioxide (CO2) to transform the sun’s energy into:
1. Food storage forms of chemical energy;
2. In our bodies, these stored food fuels are converted
to the basic energy unit glucose which together with
fatty acids is metabolized to release its energy to be
transformed and cycled through our boby systems
where water and carbon dioxide are retrieved as
end products of oxidation in the body = chemical
energy – changed into electrical energy for brain
and nerve cells activity – changed to mechanical
energy into muscles contractions – changed to
thermal energy in the regulation of body
temperature – changed to other types of chemical
energy in the synthesis of other compounds, etc.
HOW DOES pH (potential Hydrogen) RELATES TO US?
1. Our body is “alkaline” by design and “acid” by function;
a. Neutral pH = 7.0
b. Human blood is basic = pH 7.35 – 7.45, constant pH = 7.45
c. Acidosis begins = pH less than 7.3
d. Alkalosis begins = pH above 7.5
e. Death occurs = pH below 7.0 or above 7.8
2. How can the above information help us to maintain good health?
a. Ideal daily maintenance of health = pH 7.35 – 7.45
b. Body detoxification & healing = pH 7.5 – 7.8
c. Saliva & urine pH below 6.0 = means vitamins and nutrients.
are not being absorbed or assimilated. The liver, blood become
toxic, and human cells are bathing in acids;
d. Saliva & urine after eating meals (2-3hrs) = pH 6.4 – 6.8;
pH 6.4 = correct balance, controlling factor for enzymes for
proper digestion, assimilation, absorption of vitamins and
nutrients from food and supplements; and production of
energy inside the cells.
e. “Healing Process” – is only possible when blood is restored
to normal slightly alkaline pH
f. When pH of blood becomes acidic, fatty acids(-) switch to (+)
which make them attracted to wall of arteries(-)
g. Our body buffering/balancing systems – need minerals like
calcium, salts of potassium, sodium, silicon and magnesium
to help neutralize over-acidity and toxins
h. Human cells are alkaline by design for efficient respiration:
1. Alkaline builds
2. Acidic degenerates
i. Diet high in fresh fruits and vegetables, low in grains = less
acidic and more alkaline
j. Body high alkaline balance = our first line of defense against
k. Bad bacteria in our gastro-intestinal tract make amonia(NH4)
which lower the pH (acidic), which then increase growth of
parasites, increase production of toxins and poisons which
is then absorbed into the bloodstreams.
WHAT CAN WE DO TO ASSIST OUR BODIES?
a. We can help maintain an ideal pH through dietary and
lifestyle choices – a ratio of about 80% alkaline forming
to 20% acid forming
1. Alkaline forming food contains the following
alkaline minerals: calcium, magnesium, silicon,
iron, manganese and sodium;
2. Acid forming food contains acidic minerals like
phosphorous, chlorine, iodine, nitrogen, and
ALKALINE FORMING FOODS & LIFESTYLE (80%)
a. Green leafy vegetables
b. Sprouts of small seeds and grains
c. Vine ripened fruits
d. Fresh herbs
e. Freshly squeezed vegetable juices
f. Sea vegetables
g. Fresh garlic and onions
All raw green leafy vegetables
All raw vegetables
Sprouts of small seeds, beans and most grains
All sprouted grasses (wheat, barley, etc)
Green vegetable juices
All culinary herbs
Almonds – germinated
Steamed vegetables and greens
All ripe fruits, high and low sweet
All cold pressed, extra virgin oils
Spices, and dried herbs
Non caffeinated herbal teas
High Alkaline Emotions and Activities
Adequate water intake
ACID FORMING FOODS & LIFESTYLE (20%)
All meats inclusing fish and chickens
Dairy products – cheeses, etc
All nuts except almonds
Wheat, rye, oats
Refined and processed foods
Highly Acidic Forming
All meats including birds, fish and shell fish
All dairy products
All breads, pastas and refined cereals
White grains and white, processed flours
Artificial sweeteners and chemical additives
Processed chocolate and other sweets
Refined condiments – ketchup, mayonnaise, etc
Soda, soft drinks
Caffeine – coffee, black tea
Alcohol – beers, spirits and wine
Lowe Acidic Forming
Processed soy products – tofu, soy cheese, etc
Whole grain cooked breads and cereals
Canned and bottled vegetables and fruits
All cooked non-extra virgin oils and fats
Commercial fruit juices
Acidic Forming Minerals
Highly Acidic Emotions & Activities
Lack of rest/sleep
Lack of exercise