Detailed Listing of Acid / Alkaline Forming Foods The pH scale is from 0 - 14 Human blood pH should be slightly alkaline ( 7.35 - 7.45 ). Below or above this range means symptoms and disease. A pH of 7.0 is neutral. An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients. An acidic balance will: decrease the body's ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it's ability to repair damaged cells, decrease it's ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness. The reason acidosis is more common in our society is mostly due to the typical American diet, which is far too high in acid producing animal products like meat, eggs and dairy, and far too low in alkaline producing foods like fresh vegetables. To maintain health, the diet should consist of 60% alkaline forming foods and 40% acid forming foods.
Trade and Transport Humans have been creative in coming up with ways to trade and transport food. © AMNH/D. Finnin Modern Markets People have been exchanging foods for thousands of years—whether along the ancient Silk Road or on airplanes that transport food around the world overnight. Trading Seafood Japan imports more fish than any other country in the world, and most of it routes through the Tsukiji wholesale seafood market in Tokyo. Trading Food for Fuel More Brazilian sugar ends up at the gas pump than at the grocery. Trading Processed Foods Processed foods, such as pastries, beer, and canned soup, represent the end of a worldwide supply chain. Trading Locally India produces nearly 30 percent of the world’s bananas—more than all of Central and South America combined! Interactive Exhibit: Food Ships See it in Our Global Kitchen! The Tlatelolco market was vast and well organized, with rows of merchandise arranged in separate sections. © AMNH/R. The Great Exchange: Aztec Market Food Waste 14% Grain products
Lunch with the FT: Joyce DiDonato Over grilled octopus, the American opera star gives Martin Dickson a singing masterclass and talks about the loneliness of life on the road We’re midway through our sheep’s milk ricotta appetiser when Joyce DiDonato, one of the world’s most glamorous opera stars, opens her mouth wide and starts to do something with her tongue that has nothing to do with eating. She pushes it down hard into the floor of her mouth. At the same time, she places her thumb in a soft cavity under her jaw, where it can sense the tongue muscle’s downward pressure. She invites me to do the same. Heaven knows what other diners at Manhattan’s Boulud Sud make of our curious fingerings and facial contortions. Her sound, she says, was all forced. Luckily, a perceptive voice coach spotted the problem, told her she was damaging her voice, and worked to connect her properly to her lungs. She has never cancelled a performance because of illness. She has a very busy 2014. She pauses and gives a self-knowing laugh.
Photos of the Real World: Amy Powell’s Family Album When Amy Powell’s open, heartfelt email below landed in my inbox, as an introduction to her pictures, it brought home to me — in an unexpectedly powerful way — how indispensable a medium like photography can be: intrinsic to one’s being, a bond between loved ones, and a way of representing the complexities of life that, as Amy puts it, are “hard as hell for some people.” It was through a camera, she notes, that her mom “showed me affection as a child. When she took pictures of me I felt loved and special, like something to treasure.” The story behind Amy’s exceptional pictures—the relationship with her family and the collaboration with her sister, Erica—reveals that photography has always been central to Amy’s identity. “Growing up shy and not having anyone to talk to, the camera was the perfect thing to have in my hands,” she writes. “It has helped me deal with feelings of stress; show and contain my worry; connect and have intimacy with family. . . . – Phil Bicker My name is Amy.
Empresarios del anden Sauvagement-Bon File:Belize Export Treemap.jpg Opinion: We're living '1984' today It appears that the police now have a device that can read license plates and check if a car is unregistered, uninsured or stolen. We already know that the National Security Agency can dip into your Facebook page and Google searches. And it seems that almost every store we go into these days wants your home phone number and ZIP code as part of any transaction. So when Edward Snowden -- now cooling his heels in Russia -- revealed the extent to which the NSA is spying on Americans, collecting data on phone calls we make, it's not as if we should have been surprised. We live in a world that George Orwell predicted in "1984." Comparisons between Orwell's novel about a tightly controlled totalitarian future ruled by the ubiquitous Big Brother and today are, in fact, quite apt. Telescreens -- in the novel, nearly all public and private places have large TV screens that broadcast government propaganda, news and approved entertainment. So what's it all mean?
Sigur Rós: Valtari The Restaurateur Makes His London Debut With a New Sex Shop Fronted Mexican Joint Chorizo, lobster and lime reveal their unexpectedly lascivious side in still life photographers Metz + Racine’s saucy homage to London’s newest hotspot, La Bodega Negra. Using a color palette and mini-sets inspired by the Mexican architect Luis Barragán, Metz + Racine enlisted ingredients from the eatery’s menu. What are the crucial components of an excellent Mexican meal? The heart of the cuisine is the salsa. The space has some really playful elements, but also lots of moody, dark alcoves. It’s a playful riff on a certain bohemian Mexican/Cali gypsy lifestyle. How does the restaurant scene here differ from New York? The food is very good in both cities. Do you see Bodega Negra as the London outpost of La Esquina, or as completely different institutions? I’m not involved with La Esquina anymore, so this is a new project with a strictly local site-specific focus. What are your favorite dishes on the menu?
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