There are several factors that can cause our pH level to drop.

One of the first factors is poor nutrition. If we choose the wrong foods to eat, we can change our acidity readings that should be more alkaline with the right food choices. By changing our diet we can reverse this factor and it will make us feel much better. ……

It’s Turkey Time! Well, almost. Check out this delicious recipe for cooking your Thanksgiving family meal at this year. This turkey is glazed with a buttery cider syrup, is burnished outside and juicy within. Sound delicious?
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Don’t forget to eat that grape, blueberry and strawberry! ……

A supplement by the name of DIM (aka Diindolyl methane) consists of one of the most powerful elements in broccoli that has been proven effective in fighting cancer. ……

From Food Network Kitchens:

Even pumpkin pie die-hards will be won over by this pie — it’s rich, creamy, and full of flavor, with a super-flaky crust that won’t get soggy. It’s the classic holiday pie in its best-possible form. And the whiskey whipped cream and candied pecans would make anything spectacular, but they’re especially good with this. ……

Mayo Clinic gives us a list of 10 basic foods they recommend for optimum health and why:
Below are your best bets for eating well. These 10 health foods are some of the healthiest because they meet at least three of the following criteria:
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Our fragile economy and the shaky world financial climate are blamed for slowing up the launch of new food products says industry’s specialists. However, in spite of this dilemma, SIAL, the world’s largest food fair in Paris showcased some wacky new edibles and showed signs of a food revolution in the making. Represented at the fair were 140,000 foods from 100 nations.

New textures, oil laced fruit juice, of all things, spicy honey and dried flowers are about to hit the restaurants and food markets. These are only the beginning of overcoming the stagnation of new food products in this economical fever.

A fundamental shift in attitudes toward food is the driving force for the new mood. There is a world wide revolution for healthy, natural foods. Added to that is a growing influence of science-driven molecular cuisine practiced by a few celebrity chefs in England and Spain such as Heston Blumenthal and Ferran Adria. This new movement is spawning a wave of new products that are hitting the shelves of your local markets.

The old has past, foodie guru Xavier Terlet, who heads the XTC trends agency
says, “People used to hark after tradition in recipes and products, they wanted chequered table-cloths, to relive the old days. All that has changed,” he added. “Molecular gastronomy has shown chefs are not just cooks but chemists, and that has brought a new boldness to the food industry, a modern-day daring to mix and play with textures.”

Food Revolution