Rosacea-Ltd III

The Rosacea Diet

Below you will find an explanation of the importance of acid/alkaline balance in the body and a list of acidic and alkaline foods to help you plan your rosacea diet.

The body's blood has a healthy pH (potential of hydrogen) range of 7.35 to 7.42 so if we are not within that range, we beome ill if we are young, or age faster if we are above 35 years of age. However, the rosacea sufferer begins to have a red face with a little more blushing at times and then progresses onward to the many symptoms of rosacea. This is caused simply by the lowering of the blood pH (without the bonding of 'oxygen' to the hydrogen atom with H2O) as we all need the oxygen. Hydrogen is the lightest element. It is by far the most abundant element in the universe and makes up about 90% of the universe by weight. Hydrogen as water (H2O) is absolutely essential to life and it is present in all organic compounds.

Everyone knows that the body needs oxygen in order to live and to stay healthy. Rosacea sufferers have less oxygen and likewise usually less hydrogen thus the redness, blushing, and other rosacea symptoms. Alkaline water is the best and highest source as well as the cheapest and most abundant way to improve the body pH.. However, foods are still very important for nutrients and proper calories to provide energy as water has no energy (0 calories,) but is the very best balancing agent and is most abundant.

Without hydrogen to combine with oxygen we wouldn't have water. Oxygen burns hydrogen in the living system, releasing the energy that runs our bodies. Studies have shown that the human body stores hydrogen in its tissues. As we age, tissue hydrogen-depletion may lead to many of the symptoms of the aging process. This may cause sub-clinical dehydration since it appears that hydrogen may play a role in hydrating our cells.

The more we pull down the blood pH with lower pH foods and drinks, the body has to compensate by pulling or extracting the minerals and nutrients from the bones, thus we can continue for a while but we reach limited or diminishing returns as the bones become thinner, more brittle and can not give up more minerals and nutrients. Thus rosacea, or 'metabolic acidiosis', causes a completely unbalanced body. And 'osmosis balancing' has to be made up from our foods and drinks by balancing our account or we go into the red rosacea symptoms. Thus, the rosacea diet consists of mostly alkaline foods.

Please use the below Alkaline Food List to help improve your rosacea while reducing the intake of foods from the Acid Food List. Adjust the intake by learning of the pH of your body urine with pH paper as your urine pH changes with the foods consumed.

Alkaline Food list 

Most Alkaline

More Alkaline

Low alkaline

Lowest Alkaline

Food Catagory

sodium bicarbonate (Arm & Hammer)

 

Sea salt

 

Mineral Water

Spices/cinnamon

 

Kambucha

 

Black Strap Molasses

 

Soy Sauce

Most Herbs

 

Green or Mu tea

 

Rice syrup

 

Apple Cider Vinegar

Sulfite

Ginger tea

 

Sucanat

 

Umeboshi    Vinegar

Spices/herbs

 

Preservatives beverages

 

Sweeteners

 

Vinegars

Umboshi plums

 

Sake

Blue-green algae

Therapeutics

 

 

 

Human Breast milk

Almond Milk

Ghee (clarilifed butter)

Processed dairy

Cow/Human

 

Non-dairy

Goat/Sheep

 

 

Quail eggs

Duck eggs

Eggs

 

 

 

 

Meat

Game

Fish/shell Fish

 

 

 

 

Fowl

 

 

 

Oats

Grain coffee

Quinoa

Wild rice

Japonica rice

Grains

Ceraeal

Grass

Pumpkin seed

 

 

Hydrogenated oil

Poppy seed

Cashews

Chestnuts

Pepper

Primrose oil

Sesame seed

Cod liver oil

Almonds

Sprouts

Avocado Oil

Most seeds

Coconut oil

Olive oil

Linseed/flax oil

Nuts

Seeds/Sprouts

Oils

Lentis

Brocoflower

 

Seaweed: Nori/kambu/

wakame/hijiki

Onion/Miso

Daikon

Taro root

Sea Vegetables

(other)

Burdock

Lotus root

Sweet Potato

Yam

Kohlrabi

Parsnip/Taro

Garlic

Asparagus

Kale/Parsley

Endive/Arugula

Mustard green

Ginger root

Broccoli

 

Grapefruit

Cantaloupe

Potato

Bell pepper

Mushroom/fungi

Cauliflower

Cabbage

Rutabaga

Salsify/Ginseng

Eggplant

Pumpkin

Collard Greens

Lemon

Pear

Brussel Sprout

Beet

Chive/Cilantro

Celery

Okra

Cucumber

Turnip greens

Squashes

Lettuces

Jicama

Orange

Apricot

Beans

Vegetables

Legumes

Pulses

Roots

 

 

 

 

 

Citrus Fruits

Lime

Nectarine

Persimmon

Raspberry

Watermelon

Tangerine

Pineapple

Honeydew

Citrus olive

Dewberry

Loganberry

Mango

Avocado

Apple

Blackberry

Cherry

Peach

Papaya

Banana

Blueberry

Pineapple juice

Raisin

Currant

Grape

Strawberry

Fruits

 

Acidic Food List

Lowest acid

Low acid

More acid

Most acidic

Food/Category

Curry

MSG

Kona coffee

Honey/Maple

Syrup

Rice vinegar

Vanilla

Benzoate

Alcohol

Black tea

Stevia

Balsamic vinegar

 

Nutmeg

 

Coffee

Aspartame

Sacchain

 

Pudding/jam/jelly

Table salt (NaCl)

Beer

Yeast/Hops/Malt

Sugar/Cocoa

White/Acetic vinegar

Spices/Herbs

Preservatives

Beverages

Sweeteners

 

Vinegars

 

Antihistamines

Psychotropic

Antibiotics

Therapeutics

Cream/butter

Yogurt

Rice Milk

Goat/Sheep cheese

Cow Milk

Aged cheese

Soy cheese

Goat Milk

Casein, milk protein, cottage cheese

New cheeses

Soy Milk

Processed cheese

 

Ice cream

Processed dairy

Cow/Human

Non-Dairy

Goat/Sheep

Chicken eggs

 

 

 

Eggs

Gelatin/Organs

Vension

Fish

Lamb/Mutton

Boar/Elk

Shell Fish/Mollusks

Pork/Veal

Bear

 

Mussels/Squid

Beef

Pheasant

Lobster

Meat

Game

Fish/Shell fish

Wild Duck

Goose/Turkey

Chicken

 

Fowl

Tritcale

Millet

Kasha

Amaranth

Brown rice

Buckwheat

Wheat

Spelt/Teff

Kamut

Farina/Semolina

White rice

 

Maize

Barley groats

Corn

Rye

Oat Bran

Barley

Grains

Cereal

Grass

Pumpkin seed oil

Grape seed oil

Sunflower oil

Pine nuts

Canola oil

Almond oil

Sesame oil

Safflower oil

Tapioca

Seitan or tofu

Pistachio seed

Chestnut oil

Lard

Pecans

Palm kernel oil

Cottonseed oil

  or meal

Hazelnuts

Walnuts

Brazil nuts

Fried foods

Nuts

Seeds/Sprouts

Oils

Spinach

Fava Beans

Kidney Beans

Black-eyed     

    peas

string/wax

    beans

Zucchini

Chutney

Rhubarb

 

Coconut

Guava

Split pea

Pinto beans

White beans

Tempeh

Navy / red       

    beans

Aduki Beans

Lima or mung     

    beans

Chard

 

Plum

 

 

Beans

Vegetables

Legumes

Pulses

Roots

 

 

 

 

Citrus fruits

 

Pickled fruit

Dry fruit

Figs

Persimmon juice

Cherimoya

Dates

Prune

Tomatoes

Pomegranate

 

Fruits

 



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This page was last updated on July 3, 2009.


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