Mmmm! Make this a meal. Here’s a great, alkaline fruit salad that uses grapefruit! Why is grapefruit so vital?
My mentor, Dr. Robert O. Young, Ph D, D Sc, ND, reports:
In a study of 100 obese adults, who were divided into 3 groups during a clinical trial, researchers found the group which ate 1/2 of a grapefruit 3 times a day, before each meal, lost 7 times as much weight as those who did not. Fresh grapefruit juice did nearly as well for the third group, as the fresh grapefruit did. Some particpants lost as much as 10 pounds during the 3 month study, just from using grapefruit, as the only dietary and life-style change they made. The rest of the diet for the three groups was similar.
The grapefruit groups also had reduced insulin and glucose levels. The researchers believe compounds in grapefruit prevent the ability of excess blood sugar being stored as fat in our fat cells. They say grapefruit may even act preventatively to help obese people stave-off diabetes for a longer time.
As grapefruit is quite an alkaline pH food, all of this makes sense. Alkaline foods are very protective on a cellular and blood level. Our body uses fat cells to wall-off excess acids, when our elimination pathways / organs are overwhelmed. These acids accumulate daily, from natural results of normal metabolism and even moreso from a life-style of choices which create too much acid in our tissues – poor food, all kinds of body and psychological stress, incomplete metabolism or digestion, lack of enough movement etc.
If we help our body become more alkaline, our body can release the toxins and then the fat from fat-cell storage safely, and dispose of it, so we “lose weight”. If we become and maintain pH alkalinity, body-wide, there will be less chance of our body gaining excess weight, unless we eat too many calories.
Naringine, a helpful compound found in grapefruit, is also attributed with the successful increase in blood iron for those with anemia, preventing cancer (along with another accompanying compound, limonene), helping to better blood circulation (while pectin, a soluble fiber in grapefruit and apples, unclogs arteries).
WARNING: Please check with your pharmacist, as grapefruit is not compatible with some common prescription drugs!
Tip: It is best to eat fruits alone, and wait 20 minutes before eating anything else, especially if you have impaired or fussy digestion or are chronically ill in any way. This technique encourages more complete absorption of the nutrients you have purchased for your well-being.
Also, please do not use canned fruit. It becomes very acidifying to your tissues. Only use fresh fruit, in season for your locale. Don’t get tempted by out-of-season imported fruit.
Em’s High Anti-Oxidant Fruit Salad
2 cups fresh grapefruit sections
OR 1 cup fresh ripe pineapple chunks + 1 cup fresh grapefruit sections
OR 2 kiwi fruits, very ripe, cut in small dice + 1 cup fresh grapefruit sections
2 avocados*, organic, seeded, peeled and sliced then spritz with lime or lemon juice
1 cup fresh raspberries in season, blueberries or dried goji berries
4T Bragg’s or Spectrum organic apple cider vinegar**
2T organic extra-virgin olive oil or organic hemp oil***
tiny pinch of organic Celtic sea salt (it brings out sweetness)
pinch of cayenne pepper
1/8t honey mustard
1/8t agave nectar
optional: 8 pieces of sushi ginger slices, slivered
___ Make the vinaigrette dressing by gathering all the ingredients except the oil, in a bowl. Slowly drizzle in the oil and whisk it periodically as you add it.
___ Prepare the grapefruit sections using a grapefruit knife to easily draw the segments out of the cavities. Use as the foundation of the salad in the center of each plate. Make sure to squeeze out the “extra” juice to drink separately.
___ Arrange lime-soaked avocado around edges and berries, kiwis on top of center fruit. Sprinkle with dressing over all.
* Avocados are fruits, botanically. A member of the Laurel Family, they have been cultivated for 8,000 years and there are more than 1,000 varieties, although just a few are commercially produced. To tell if an avocado is ripe, it should “give” when held in both hands under gentle pressure OR it should have about the same “feel” as the area at the end of your nose has when you push on it gently.
Avocado gives the highest-temperature cooking oil and it can be found in gourmet or natural food stores. It is mostly mono-saturated oil, like olive oil is, and is therefore very heart-healthy.
Store avocados at room temperature in a paper bag, along with a whole apple, until the avocado is ripe. Check daily. Use the day they are ripe. If you must, you can refrigerate them for a day or so after ripening, but do not freeze avocados.
** Only use these brands of apple cider vinegar, and get the version that has the enzyme “Mother of Vinegar” included. Heinz apple cider vinegar and other commercial, industrial-type brands are not live, enzymatic foods and are truly acidic. The aforementioned organic brands are actually metabolized to produce alkaline end-products.
*** hemp oil is extremely delicate and must be refrigerated at all times and never cooked with. Just use this excellent vegetarian source of Omega-3 essential fatty acids in salad dressings, smoothies and dips.
And, keeping you informed, dear Reader, I’ve had to make a change in plans. So, I’m off on an out-of-state trip. I’ll try to post in the next few weeks, but we’ll see how it goes. I’ll aim for recipes, as I don’t have time for the other research right now. Still juggling my seminars / classes along with the trip. Thanks for understanding. I’ll try to add some tasty tantalizers, meanwhile, along the way.
Best to all — Em
(c)2007 Em at https://diabetesdietdialogue.wordpress.com
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