Alkalizers Live Longer!

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You have probably long known that an alkaline diet high in fruits, vegetables, nuts, pulses, and seeds is good for you. Now a large scientific Swedish study has confirmed the obvious.

In this large study more than 71,000 older men and women were observed for a period of 13 years. Their fruit and vegetable intake was correlated with the likelihood of death. The researchers found:

  • Those who never consumed fruits or vegetables lived three years less and had a 53% higher mortality rate than those who consumed five servings of fruits and vegetables a day.
  • Those who never consumed fruit lived 19 months shorter than those who ate one fruit per day.
  • Those who never consumed vegetables lived 32 months less than those who ate 3 servings of vegetables each day.
  • Those who consumed 5 servings of fruits and vegetables lived 3 years longer.
  • Benefits of eating fruit were observed at just one fruit a day.
  • Benefits of vegetable consumption were observed at 3 servings per day.

So, if it is one of your goals to live longer (not just 3 years, but 10 or 15 years longer) here are a few Alkaline for Life® tips:

  • Happily ingest 2 cups of veggies for lunch and 2 for dinner (in the winter you will find hot and cooked veggies most warming and easy to digest).
  • Blended "green drinks" offer those on the go a quick way to get their servings of vegetables (you can add hot water to warm the drink if you like). Here's a link to a low-fruit green drink recipe with video. 
  • Have a handful of pumpkin seeds as a mid-afternoon snack—they are highly alkalizing. Toasted sesame seeds are especially tasty too.
  • Expand you personal alkaline recipe data bank by trying one new recipe each week. We post new recipes in our N.E.A.T. Recipe Forum regularly or you can pick your own new favorite from our  Amazing Acid Alkaline Cookbook.

References:
Bellavia, A., S. C. Larsson, M. Bottai, A. Wolk, and N. Orsini. 2013. Fruit and vegetable consumption and all-cause mortality: a dose-response analysis. American Journal of Clinical Nutrition 98:454–459.

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  • Gina Galli