Tonight I presented a lecture on Acidity vs. Alkalinity at the Ossining Public Library where I also did a green smoothie demo/tasting. I was delighted to see that 40 people came and took a great interest in what I had to say. I answered many questions relating to health and food such as What is a good salt to use? My answer: Real Salt, which is a greyish colored sea salt. What do you think of Himalayan salt? My answer: It is a fabulous salt and used primarily for a finishing salt. Could I use raw spinach in my smoothies? My answer: No, because it contains oxalic acid and keeps the nutrients to itself. Could I eat raw kale and brussel sprouts? My answer: No, because they contain goitrogens which interfere with the working of the thyroid. What kind of fermented foods are good to eat? My answer: Cabbage such as kimchi, pickled radish, sauerkraut, kefir, miso, tempeh, yogurt and kombucha. What is the best yogurt to eat? My answer: Erivan because it is organic, plain and sour with active acidophilus and bifidus cultures. Why is it important to keep our bodies alkaline? My answer: Degenerative diseases do not thrive in an alkaline body and also because it is crucial to have a reserve of the neutralizing minerals of calcium, potassium, magnesium and natural sodium on hand so the bones are not depleted of these important minerals. What are some superfoods to include in the diet? My answer: Chia, flax, hemp, sesame, sunflower, pumpkin, goji berries, maca, spirulina or chlorella.
The evening was a great success and I felt completely in my element assisting others along the road to great health!
