RE: Fruit hierarchy, food combining highlights [s]

[Guest guest]

Lynne writes:

 

So much to learn - how do I learn which fruits are acidic - is it just the

citrus varieties? HELP!!??

 

Is it ok to eat oranges and citrus but only after apples and such like -

what are the best alkaline fruits - are figs and dried apricots alkaline. Is

pineapple acid? Melon is alkaline I think?

Sorry - it all came out in a rush!

Love Lynne

_____

 

Melons are all sweet, best eaten alone, one type at a time, and before other

foods are eaten.

 

Sweet fruits are sweet to the taste and rather obviously not acidic to the

mouth. Bananas, figs, dates, apricots, persimmons, some grapes, etc.

 

Semisweet or subacid fruits are generally the ones with cores or pits. These

are typically still sweet, especially when they are truly ripe !!!, yet they

have a bit more acid than the sweet fruits. Still very alkalizing in the

system. Mangos, apples, pears, nectarines, peaches, plums, some grapes, etc.

 

 

Acid fruits are rather easy to identify by their acidic feel in the mouth.

Many are also quite sweet, as most fruits are high in simple sugars and

therefore sweet on the tongue. All citrus (tangerines, oranges, grapefruit,

lemon, lime, etc.), berries, kiwi, pomegranate, tomato, etc.

 

The melons and sweet fruits are most alkalizing, they bring in a large

amount of alkalizing minerals and consume few in the digestive process.

 

The semisweet fruits are alkalizing as well, on balance, just somewhat less

so. You can taste and feel the increase acidity over the sweet fruits.

 

The acid fruits contain both alkalizing and acid-forming minerals.

 

With ALL fruits, ripeness is a huge factor. An underripe banana is not so

great, though still not particularly acid-forming. An extremely ripe, sweet

strawberry is likely to be alkalizing, on balance, whereas one that is tart

(underripe) is likely to be acid-forming.

 

Food combining highlights:

 

Melons as described above.

Sweet fruits as a group, can be mixed with semisweet and with greens.

Semisweet fruits with EITHER sweet OR acid fruits, but not with both at the

same time. Can be mixed with greens.

Acid fruits alone or with semisweet fruits, can be mixed with greens and

also with fats (avocado).

 

Sweeter before less sweet, wetter before drier. Think in terms of the

sweetest thing that is most likely to pass through quickly because it is

wet, as a really moist date or apricot.

 

Peel all citrus.

 

Oh, and technically pineapple is a vegetable, not a fruit, as it has no

seeds within. However, it may be treated as an acid fruit. Ripeness is

particularly important with pineapples and difficult to attain outside

Hawai'i or other regions where they are grown. In addition to the acidity,

pineapples contain considerable bromalein, a strong proteolytic (protein

digesting) enzyme. The chairman of the chemistry dept. at the University of

Hawai'i once told me that the bromalein in a pineapple is often sufficiently

concentrated to begin digesting the lining of a human mouth. So he eats only

ripe pineapples, and in modest quantities, and not every day.

 

Hope this helps. Best to all,

Elchanan

 

 

 

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[Guest guest]

Yes - thank you Elchanan - VERY helpful - I will try to digest the info as

well as the fruits - in the correct order!

Best wishes

Lynne

 

----

 

INFO @ Vibrant Life

03/22/05 23:57:54

rawfood

RE: [Raw Food] Fruit hierarchy, food combining highlights

Lynne writes:

So much to learn - how do I learn which fruits are acidic - is it just the

citrus varieties? HELP!!??

Is it ok to eat oranges and citrus but only after apples and such like -

what are the best alkaline fruits - are figs and dried apricots alkaline. Is

pineapple acid? Melon is alkaline I think?

Sorry - it all came out in a rush!

Love Lynne

_____

Melons are all sweet, best eaten alone, one type at a time, and before other

foods are eaten.

Sweet fruits are sweet to the taste and rather obviously not acidic to the

mouth. Bananas, figs, dates, apricots, persimmons, some grapes, etc.

Semisweet or subacid fruits are generally the ones with cores or pits. These

are typically still sweet, especially when they are truly ripe !!!, yet they

have a bit more acid than the sweet fruits. Still very alkalizing in the

system. Mangos, apples, pears, nectarines, peaches, plums, some grapes, etc.

Acid fruits are rather easy to identify by their acidic feel in the mouth.

Many are also quite sweet, as most fruits are high in simple sugars and

therefore sweet on the tongue. All citrus (tangerines, oranges, grapefruit,

lemon, lime, etc.), berries, kiwi, pomegranate, tomato, etc.

The melons and sweet fruits are most alkalizing, they bring in a large

amount of alkalizing minerals and consume few in the digestive process.

The semisweet fruits are alkalizing as well, on balance, just somewhat less

so. You can taste and feel the increase acidity over the sweet fruits.

The acid fruits contain both alkalizing and acid-forming minerals.

With ALL fruits, ripeness is a huge factor. An underripe banana is not so

great, though still not particularly acid-forming. An extremely ripe, sweet

strawberry is likely to be alkalizing, on balance, whereas one that is tart

(underripe) is likely to be acid-forming.

Food combining highlights:

Melons as described above.

Sweet fruits as a group, can be mixed with semisweet and with greens.

Semisweet fruits with EITHER sweet OR acid fruits, but not with both at the

same time. Can be mixed with greens.

Acid fruits alone or with semisweet fruits, can be mixed with greens and

also with fats (avocado).

Sweeter before less sweet, wetter before drier. Think in terms of the

sweetest thing that is most likely to pass through quickly because it is

wet, as a really moist date or apricot.

Peel all citrus.

Oh, and technically pineapple is a vegetable, not a fruit, as it has no

seeds within. However, it may be treated as an acid fruit. Ripeness is

particularly important with pineapples and difficult to attain outside

Hawai'i or other regions where they are grown. In addition to the acidity,

pineapples contain considerable bromalein, a strong proteolytic (protein

digesting) enzyme. The chairman of the chemistry dept. at the University of

Hawai'i once told me that the bromalein in a pineapple is often sufficiently

concentrated to begin digesting the lining of a human mouth. So he eats only

ripe pineapples, and in modest quantities, and not every day.

Hope this helps. Best to all,

Elchanan

--

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vlinfo signed email body (2524 characters)

on 22 March 2005 at 23:59:11 UTC

rawfood

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[Guest guest]

 

Lynne [niklyn]

Tuesday, March 22, 2005 4:14 PM

rawfood

RE: [Raw Food] Fruit hierarchy, food combining highlights

 

 

Yes - thank you Elchanan - VERY helpful - I will try to digest the info as

well as the fruits - in the correct order!

Best wishes

Lynne

 

----

 

INFO @ Vibrant Life

03/22/05 23:57:54

rawfood

RE: [Raw Food] Fruit hierarchy, food combining highlights

Lynne writes:

So much to learn - how do I learn which fruits are acidic - is it just the

citrus varieties? HELP!!??

Is it ok to eat oranges and citrus but only after apples and such like -

what are the best alkaline fruits - are figs and dried apricots alkaline. Is

pineapple acid? Melon is alkaline I think?

Sorry - it all came out in a rush!

Love Lynne

_____

Melons are all sweet, best eaten alone, one type at a time, and before other

foods are eaten.

Sweet fruits are sweet to the taste and rather obviously not acidic to the

mouth. Bananas, figs, dates, apricots, persimmons, some grapes, etc.

Semisweet or subacid fruits are generally the ones with cores or pits. These

are typically still sweet, especially when they are truly ripe !!!, yet they

have a bit more acid than the sweet fruits. Still very alkalizing in the

system. Mangos, apples, pears, nectarines, peaches, plums, some grapes, etc.

Acid fruits are rather easy to identify by their acidic feel in the mouth.

Many are also quite sweet, as most fruits are high in simple sugars and

therefore sweet on the tongue. All citrus (tangerines, oranges, grapefruit,

lemon, lime, etc.), berries, kiwi, pomegranate, tomato, etc.

The melons and sweet fruits are most alkalizing, they bring in a large

amount of alkalizing minerals and consume few in the digestive process.

The semisweet fruits are alkalizing as well, on balance, just somewhat less

so. You can taste and feel the increase acidity over the sweet fruits.

The acid fruits contain both alkalizing and acid-forming minerals.

With ALL fruits, ripeness is a huge factor. An underripe banana is not so

great, though still not particularly acid-forming. An extremely ripe, sweet

strawberry is likely to be alkalizing, on balance, whereas one that is tart

(underripe) is likely to be acid-forming.

Food combining highlights:

Melons as described above.

Sweet fruits as a group, can be mixed with semisweet and with greens.

Semisweet fruits with EITHER sweet OR acid fruits, but not with both at the

same time. Can be mixed with greens.

Acid fruits alone or with semisweet fruits, can be mixed with greens and

also with fats (avocado).

Sweeter before less sweet, wetter before drier. Think in terms of the

sweetest thing that is most likely to pass through quickly because it is

wet, as a really moist date or apricot.

Peel all citrus.

Oh, and technically pineapple is a vegetable, not a fruit, as it has no

seeds within. However, it may be treated as an acid fruit. Ripeness is

particularly important with pineapples and difficult to attain outside

Hawai'i or other regions where they are grown. In addition to the acidity,

pineapples contain considerable bromalein, a strong proteolytic (protein

digesting) enzyme. The chairman of the chemistry dept. at the University of

Hawai'i once told me that the bromalein in a pineapple is often sufficiently

concentrated to begin digesting the lining of a human mouth. So he eats only

ripe pineapples, and in modest quantities, and not every day.

Hope this helps. Best to all,

Elchanan

--