Are you one of those people who feel lost in the tons of suggestions about the right diet menus to schedule and eventually eat? Well, you can’t blame him for that because there really are a lot of misconceptions about the proper diet and diet menus circulating in books and writing today. The best way to determine which is correct and which is not, among the many conflicting guides, is by simply evaluating the very things we call facts. With that, let’s start with the main fact.

Fact: Our body is one big litmus paper that reacts to acidity. The foods we eat can be acidic or alkaline, each of these two properties would complement or contradict each other, and the result of their interaction would be the state of your body, whether you are healthy or not. To be healthy, the pH of your blood must reach the balanced state prescribed for great health. In the book “Think, Act, Love, Lose Weight”, the author says that according to Dr. Robert Young, the prescribed steady state ranges from 7,350 to 7,380, with 7,365 being the ideal level. The PH level is a scale from 1 to 10, and the numbers given tell us that the body needs to be more alkaline than acidic.

Now that you know that the body needs more alkaline than acid, always remember that it takes 20 times alkaline to neutralize a given amount of acid in the blood. Acidic foods are everywhere today, and most of them are the most popular ready-to-eat foods and beverages on the planet. Soft drinks and coffee are two of the most prominent examples of acidic beverages.

In order for us to successfully ‘alkalize’ our bodies, we need some form of detoxification. This detox, however, is not the kind where we take chemicals just to cleanse our blood. It only involves the supposedly simple, but difficult to maintain, change in food preferences. The best diet menus should promote alkaline foods and discourage acidic ones.

Here are some recipes suggested by Shane Jeremy James in his book Think, Act, Love, Lose Weight:

1. Buckwheat pancakes (breakfast)

1 cup buckwheat flour, ¼ cup ground flaxseed, ¼ cup hemp flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 1 banana, 2 cups water, ½ cup barley flakes (or buckwheat, sprouted or cooked)
Mix the buckwheat flour, flaxseed, hemp flour, baking powder, cinnamon, and nutmeg in a bowl. In processor, process banana and water and add all dry ingredients, until mixture is smooth. Add the barley flakes with a spoon. Makes 2 large servings

2. Apple Cinnamon Toast Cereal (Breakfast)

½ apple diced, 1 cup oatmeal (gluten free, add sprouted or cooked quinoa), ½ cup chopped almonds, ½ cup ground flaxseed, ½ cup hemp flour, ½ cup shelled sesame seeds, ½ cup sunflower seeds, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ground stevia leaf, ¼ teaspoon sea salt, ¼ cup hempseed oil, ¼ cup molasses, 2 tablespoons juice apple Preheat oven to 250° F. Mix together hempseed oil, molasses, and apple juice. Combine apple, oatmeal, almonds, ground flaxseed, hemp flour, sesame seeds, sunflower seeds, cinnamon, nutmeg, stevia, and sea salt. Mix all the liquid and dry ingredients well. Use coconut oil to spread on a (lightly greased) baking sheet. Bake for 1 hour and let cool. Makes about 5 servings.

3. Drink or use almond milk or rice milk instead of cow’s milk. Soy milk is also a great option.

4. Fish Fillet (Lunch or Dinner)

One of 48ml. box coconut cream, ¾ tsp. real salt, ¼ tsp. pepper or cayenne or zip, ½ lemon (juice)

For 2 hours, marinate the fish in the refrigerator. Cook the fish over medium-low heat in a saucepan, flipping for 1 to 3 minutes, and allow the fish to absorb the flavor of the sauce.

5. Spicy Eggplant Pasta (Lunch or Dinner)

7 ounces (200 g) spelled pasta, 1 fresh eggplant, 1 fresh red bell pepper, 1 medium onion, 1 garlic clove, 1 small chili, 1 cup unleavened vegetable broth, 1 handful fresh basil, ½ teaspoon of organic sea salt, 1 pinch of cayenne pepper, extra virgin olive oil

Cut the peppers and eggplant into cubes; Chop the onion, garlic, chili and basil into small pieces. Heat the olive oil in a frying pan. Sauté the garlic and onion for a few minutes. Add the bell pepper cubes, eggplant, and chili, and sauté for another 2 to 3 minutes. Dissolve yeast-free vegetable broth in a cup of water (see directions) and add to skillet. Cook over low heat for about 10 minutes. Stir from time to time. Add basil and season with cayenne pepper and salt. For on pasta sauce.

6. Pea soup (Soup)

2 carrots, peeled, 2 stalks of celery, cut to taste, 6 sprigs of parsley, 1 onion, chopped, 4 cups of water

2 cups crispy steamed green beans, 1 1/2 cups crispy steamed asparagus, dash of mace, 1 bay leaf, 1 tsp. vegetable or real salt.

In a food processor, chop all the vegetables and add them to 4 cups of water or vegetable broth in a stock pot. Cook until vegetables soften, about 8 to 10 minutes, then place contents in a blender and puree until thick and creamy. Add sea salt and seasonings. Serve warm.

7. Healthy Guacamole Salad (Salad)

3 avocados, finely chopped; 4 tomatoes, diced; ½ tablespoon minced garlic; 1 bunch of chopped coriander; ¼ to ½ pound baby romaine, mesclun, or regular romaine lettuce, chopped; juice of 1 lime; 2 tablespoons of agave nectar or 1 packet of stevia; Celtic sea salt and freshly ground pepper to taste. mix and enjoy

There are many recipes available in the book, and you can always experiment on your own. Many fruits, vegetables and substitutes are waiting to be harnessed to provide healthy and delicious diet menus. But always remember that you should always consider alkalinity in any dietary menu you make, always opt for health in order to always enjoy life.