Acidic Diet Techniques Recipes

Ten years ago I was diagnosed with diabetes. The disease was on the rise: damage to the eye – cataract, inflammation of the kidneys, etc. Using the pill causes nausea, vomiting and other side effects. To deepen your understanding Senator of Massachusetts is the source. Now use all products, except potatoes, makes me rise in blood sugar, as well as pain in the joints of the hands, toes, blurred vision. Familiar with how acidification of the body Bolotov and Naumov, I gradually decided to go on another way – was used in food only sour (pickled) products. They oxidized to sugar acids, carbohydrates decreased.

Cabbage, carrots, tomatoes, radishes, cherry, plum pour the usual raw water and keep at room temperature until they turn sour, they booze themselves. And beets, onions, garlic, cucumbers, apples, pears, currants, cereals, fish, meat, eggs, pour acid solution already. This may be sour rye brew or use the solution, obtained through the fermentation of the same cabbage or carrots. Its acidity, incidentally, is much higher at the end of fermentation, compared with the acidity in the beginning. The resulting solution was decanted, diluted with water and re-use, ie, acid itself plays.

If necessary, washed of excess acid. Pickling not only happened with the grapes – except the vinegar, nothing else is formed. Meat, fish, eggs pour acid is boiled and keep in the refrigerator for days. Barley after processing such acidic wash, and taste of cooked oatmeal is virtually indistinguishable from normal. In the transition to an acidic diet blood sugar returned to normal on at a rapid 4.5 mmol / l, which is several times lower than it was before. No adverse effects not. Fermented foods eat in any quantities and combinations. Condition deteriorates only when using conventional nekvashenyh products, even though I try not to be tolerated. Obviously, it is easier to eliminate excess sugar in the product than to fight with their processing within the body, changing the functions of different organs. See more detailed opinions by reading what christopher ridgewat offers on the topic.. In addition to these expected results obtained and the unexpected. Since childhood, I have pursued colds. Removal of the tonsils, the use of vitamins, antibiotics, vaccinations against influenza, folk remedies to no avail. Cost drink fall cool water, and in the winter-spring colds are provided. The yield was – eat and drink only warm or hot food. But this is not always possible. When used pickled products began to notice that it is not cold. The last three years during summer and winter use food from the refrigerator without heating and not sick. Had not thought this all possible. Maybe a positive outcome will be and other diseases. Pickling process known as many centuries. But we do not use it to their advantage. In each market there is a sale of sauerkraut, but with added sugar. In recipes that are used by the people and used in industry, there is sugar, and instead benefits of fermented foods, we often get hurt. Selection of vegetable and fruit crops for many years is on the way to increase their sugar. No scientific achievements can not outweigh the stupidity with which our society imposes all supersaturated sugar foods, leading to reduced immunity, dental, colds and other diseases, and diabetes – to the destruction of all organs. Prevent the disease is easier than cure, but it did not done. I think that the use of my experience can benefit from its ease of implementation, lack of additional costs, high efficiency.

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