CODE “ALKALINE”- 20 day program for the alkalization strengthening of the organism

The human body, of course, is very complex and perfectly structured, and has mechanisms for self-regulation. The main living environments (blood, lymph, saliva, intercellular fluid, cerebrospinal fluid, etc.) have a slightly alkaline reaction. When the acidity changes, the biochemical processes change, the organism “sours”. This leads to the development of diseases.

“And let food be your medicine, and your medicine your food.”

Hippocrates

Food is one of the main ways to influence the body’s alkalization. Of course, we modern people eat extremely poorly, with “fast”, processed, “dead” food. And to be honest, unfortunately, it is quite tasty and preferred by young and old. In combination with the minute stress, hectic daily life, the abuse of drugs, cigarettes, our body is exhausted and eliminated, and there is a need to recharge the batteries.

In this regard, our 20-day course can be a good helper. The program contains 2 products – dry extract and liquid extract of the most alkalizing plants, distributed in our country, which are part of the product without undergoing any chemical or thermal processing:

Cale / leafy or curly cabbage / – Nutritionists unequivocally award him the title “superfood” because of the diverse composition of nutrients in it. He is about to dethrone spinach and take the honorary title of “King of the green leaves”. Behind him are broccoli, which supplies less easily digestible calcium than him.

What makes kale invaluable are its antioxidant and anti-inflammatory properties. It is rich in vitamins A, B1, B2, B3, B9, C, E and K, the minerals magnesium, copper, calcium, iron, phosphorus and potassium. It also contains fiber, protein, omega-3 fatty acids. Kale also fills you with beta-carotene and folic acid. Last but not least – it is rich in lutein and zeaxanthin, which reduce the risk of eye problems.

Consumption of vegetables has a strong detoxifying effect on cells. In recent years, great hopes have been placed on kale and to protect the gastric mucosa from the accelerated growth of Helicobacter pylori, the main cause of ulcers.

This priceless vegetable has been well known to people since the Middle Ages. Even earlier – it is believed that in ancient Greece and Rome it was an integral part of the menu. English settlers brought kale to the United States in the 17th century.

In Scotland, kale was an essential part of the traditional diet and the word became synonymous with food in the local dialect. “Avoiding your kale” at these latitudes means feeling too sick to eat.  

Spinach – it is considered a functional food due to its diverse nutritional composition. Thanks to its phytochemicals and bioactive substances, it can capture reactive oxygen macromolecules and thus prevent oxidative damage; modulates gene expression and activity, metabolism, tissue proliferation, inflammation and antioxidant protection; stimulates the secretion of substances in the body that give the feeling of satiety. The large amount of flavonoids makes spinach a preferred antioxidant food that fights free radicals and takes care of the health of the body. On the other hand, it supplies energy and melts extra pounds.

Leafy vegetables are believed to have originated in ancient Persia (modern-day Iran and neighboring countries).

Due to an incorrect decimal point in the study of the amount of iron in spinach in 1870, it was reported that vegetables are rich in iron – about 10 times more than it actually is. This creates the myth of the high amount of the mineral in it and hence its ability to make the body extremely strong – an action described in animations as “Popeye the Sailor”.

Carrots –  The most common are orange carrots with a slightly sweet taste, which originated in the Netherlands and began to be grown around the 16th century.

Carrots are impressive with their vitamin A content. This vitamin plays an important role in maintaining a healthy immune system, vision, reproductive ability, cellular function and skin elasticity.

 Carrots contain many antioxidants, each of which has its own unique protective function. Beta-carotene is the most common antioxidant, especially in orange carrots. A ten-year study in the Netherlands shows that people who eat carrots every day have a much lower risk of developing cardiovascular disease. According to the European Journal of Nutrition, various studies show that men who frequently eat carrots are less likely to develop prostate cancer. This is thought to be due to high levels of carotenoids.

• Carrots have a tonic effect. They purify the blood, remove toxins from the body, normalize metabolism, increase the activity of internal organs. Their consumption is important in beriberi and anemia.
• Carrots activate intracellular redox processes. Its use increases the content of essential antioxidants in the blood, which allows to strengthen the body’s immune system (especially in the elderly), stimulates the growth of healthy cells and reduces the risk of cancer.

• Largely due to the high content of potassium salts, carrots are useful in diseases of the cardiovascular system, atherosclerosis and hypertension.

• Carrot juice is useful in disorders of the kidneys and liver, helps remove sand and small stones in kidney stones and to cleanse the liver.
• Carrots also regulate carbohydrate metabolism, improve digestion, eliminate constipation, as well as hemorrhoids.
• Recently, scientists have discovered that due to the high content of phytoncides, carrots are able to affect the pathogenic microflora almost as effectively as onions or garlic – the recognized leaders in this field.

Beetroot – it is a root vegetable that many people underestimate and do not like to eat. 

Beets provide 1% of the body’s daily needs for vitamin A, 2% calcium, 11% vitamin C and 6% iron.

Vitamin C is an antioxidant that plays a key role in the production of collagen and some neurotransmitters, and is also involved in protein metabolism. The iron in beets binds to hemoglobin, a protein that helps transfer oxygen from the lungs to body tissues. Helps in the growth, development and cellular function of the body.

Beets contain many phytonutrients such as folate and manganese. It also contains thiamine, riboflavin, vitamin B-6, pantothenic acid, choline, betaine, magnesium, phosphorus, potassium, zinc, copper and selenium.

Folate is important for a healthy metabolism, promotes healthy skin and hair, protects the mouth from inflammation and ulcers. Folic acid is recommended during pregnancy, especially in the beginning, when the body of the fetus is formed. Manganese, in turn, also has health benefits. Its absence can contribute to infertility, bone malformations, weakness, fatigue, seizures. 

Apple – Hardly anyone has not heard how useful apples are. They are an excellent source of antioxidants, fiber and other beneficial nutrients. A saying goes, “One apple a day keeps the doctor away from you.” 

Apples are one of the most useful fruits. In addition to all the health benefits, they help whiten teeth. and activation of metabolism.

In the composition of apples take a large percentage of vitamins – A, B, C, D and others.

The apple helps lower blood pressure and high cholesterol levels. It is suitable for diabetics because it does not accelerate insulin secretion.

In traditional Chinese medicine, there is the term “magic drink”, or “miracle drink”, so named because of its powerful effect on health. It is freshly squeezed juice of equal amounts of red beets, apples and carrots. If desired and to taste, you can add a little freshly squeezed lemon juice. This drink is included in the prevention and treatment of cardiovascular and kidney diseases, even as part of cancer therapies.