A Short Guide to a Long Life

Chapter Four:  Food and Water

Avoid soft drinks and other acidic drinks, particularly colas (which have an extremely acidic pH of 2.5).

Replace coffee, which is also quite acidic, with less acidic beverages such as tea (particularly green tea).

Drink one-half fluid ounce per pound of body weight of alkaline water (pH between 9.5 and 10) each day. A 140-pound person should drink about nine 8-ounce cups per day.

In general, unfiltered tap water should not be drunk. Filtered tap water or ideally filtered, alkalinized water should be drunk instead.

Purified alkaline water can be produced from tap water by using an alkalinizing water machine (see recommended products listing).

Chapter Five: Carbohydrates and the Glycemic Load

One of the principal recommendations is to cut down sharply on high-glycemic-load carbohydrates. Beyond this, the proportion of carbohydrates in the diet depends on your health condition.

Our “low-carbohydrate group” consists of five subgroups of people that should cut down their carbohydrate consumption to no more than one sixth of their calories and virtually eliminate high-glycemic-load carbohydrates. As an example, the maintenance calorie level for someone weighing 150 pounds who is moderately active is 2, 250 calories. This would translate into a carbohydrate limit of 94 grams per day. The five subgroups of people are:

People trying to lose weight.

People with The Metabolic Syndrome (also known as “Syndrome X” -- see definition below).

People with Type II diabetes.

People with elevated risk factors for heart disease.

People who have cancer, have had cancer, or have an elevated risk of cancer.

For this low-carbohydrate group, we recommend:

Limit total carbohydrate consumption to less than one sixth of calories (see table below). 

Generally avoid grains and fruit juices.

Eat very small quantities of low-glycemic index fruits, such as berries.

Acceptable carbohydrates in limited quantities include legumes (bean, lentils) and nuts.

Acceptable carbohydrates in larger quantities include low starch vegetables, particularly fresh and lightly cooked

Good low starch vegetables:

Kale, Swiss chard, collards, spinach

Dandelion greens, green and red cabbage, broccoli

Red and green leaf lettuce, romaine lettuce, endive

Chinese cabbage, bok choy, fennel, celery, cucumbers

Cauliflower, zucchini, Brussels sprouts

Green vegetables in general

Use a starch blocker.

Source and/or read more: http://goo.gl/AnSf5 

Publisher and/or Author and/or Managing Editor:__Andres Agostini ─ @Futuretronium at Twitter! Futuretronium Book at http://3.ly/rECc