The Alkalizing BLUES and PURPLES
EXAMPLES: Purple Cauliflower, Purple Cabbage, Purple Kale, Purple Eggplant, Purple Onion, Acai Berries, Black Currants, Black Salsify, Blackberries, Blueberries, Eggplants, Grapes, Plums, Prunes
BENEFITS & NUTRIENTS: These foods are good for protecting the urinary tract and memory function from metabolic and dietary acid. Also slowing down aging & keeping the lungs healthy. They lower the risk of some cancers. Blue and purple shaded fruit and vegetables add health-enhancing flavonoids, phytochemicals, and other antioxidants the buffer excess metabolic and dietary acid.
The blue and purple fruit and vegetables contain alkalizing nutrients such as lutein, zeaxanthin, resveratrol, fiber, flavonoids, ellagic acid, and quercetin. Similar to the previous alkalizing nutrients, these alkalizing nutrients support retinal health, lowers LDL cholesterol, supports the immune system activity, supports healthy alkalizing of the foods and liquids ingested, improves calcium and other alkaline mineral absorption, buffers all acids that causses inflammation, prevents and reduces tumor growth, acts as an anticarcinogen in the alimentary canal, and limits the activity of acid that causes cancerous cells. Blueberries, specifically, contain high amounts of alkalizing vitamins and minerals such as folic acid, potassium and fiber.
Nutrients found in The Alkaline Blues and Purples
1. INDOLES
– Good Sources: Purple Cauliflower, Purple Cabbage
– Benefits: Derived from sulfur compounds in cruciferous veggies, these may slow the metabolism of carcinogens and metabolic and dietary acids.
– Cooking Tip: Steam cauliflower: it’s likely the best prep for retaining indoles. Toss chopped kale with mashed avocado and olive oil.
2. ELLAGIC ACID:
– Good Sources: Purple and Blue Berries
– Benefits: The phytochemical may lessen the effect of the acid estrogen in causing breast-cancer cell growth.
– Cooking Tip: Keep frozen berries on hand for smoothies. Blend them with spinach, avocado, and alkaline ice to buffer the acids or sugars in the mildly acidic berries.
3. ANTHOCYANINS:
– Good Sources: Red Cabbage, Purple Eggplant, Grapes, Berries
– Benefits: These antioxidants or anti-acids improve brain function and balance, and they reduce metabolic and dietary acid that increases the risk for cancer, stroke, and heart disease.
– Cooking Tip: Try swapping in finely shredded cabbage for your typical salad greens and toss with avocado and purple onion.
Note: Purple or blue fruit like purple eggplant, purple or blue onion, purple cabbage, red and purple cabbage, and purple or blue kale are all alkaline. Berries like strawberry, blueberry or boysenberry, plums, prunes and purple grapes are mildly acidic. Berries, plums, prumes, black currant are best eaten as transitionial fruit and only when in season.
