Food for Thought: “If you only read and follow cookbooks and recipes written by those who haven’t experienced the life-altering pain of inflammation, and it’s resulting disorders, you can only cook what everyone else is promoting and cooking in the latest diet…and…they are obviously not hurting enough to make the effort to research, change and find healthy, easy and tasty alternatives.” – Dr. Gloria Gilbère
Did you know...
- the water fish swim in needs to be the correct pH for them to survive?
- plants require a balanced pH soil to flourish – without it, they survive but won’t thrive.
- life only exists where there’s balance, your body is totally regulated by pH!
Your body’s pH should hover between 7.35 and 7.5. Unfortunately, most food consumed today is full of sugar, preservatives, and genetically modified organisms – which all contribute to acidity in the body. The most alkaline foods are vegetables, as well as some fruits, no or low-carb grains, nuts, and alkaline water. Helping your body neutralize some of its acidity is crucial for maintaining overall health.
To achieve and maintain health, urine pH should be an average of 7.5 throughout the week. I recommend to test your urine once a week, first void of the morning, and record the value. Warburg proved cancer cells cannot survive at 7.5 average – achieving this is a simple home remedy (Baking Soda) that can literally save your health and life along with proper nutrition!
Food as Medicine
Our typical western diet consists mostly of acidifying foods (animal proteins, cereals, grains, sugars). Alkaline foods such as fruits and vegetables are often eaten in much smaller quantities; not enough to neutralize excess acidifying foods we consume. Common habits like tobacco, coffee, tea, bread, pasta, sugar and alcohol are extremely acidifying.
Our body is approximately 20% acidic, 80% alkaline; it is recommended we consume 20% acidic foods, 80% alkaline foods.
The acid in the acid/alkaline balance is not the same as stomach acid. A healthy stomach pH is acidic – necessary for digesting food. What I’m discussing here is the pH of the body’s fluids, cells and tissues. Alkalinity is also about what happens AFTER digestion. For example, lemons and oranges are acidic, but after digestion, they supply alkaline minerals to the body.
Diet is the safest, easiest and healthiest way to balance your body’s pH.
Yes, I’m Your Health Detective and Creator/Executive Chef of “Dr. Gloria’s Kitchen” along with my business partner and Sous Chef who patiently and trustingly was propelled into our taste-tester and worked diligently as a master graphic designer/producer to create a book that is easy to understand, easy to cook, and has “flavor” to make it “appetizing” and inspiring.
I created the cookbook and instructional videos because so many of my patients were un-inspired, un-motivated or downright intimidated in their kitchen when it came to finding tasty, easy recipes for their health maladies, particularly the underlying inflammation. More and more each day I was asked how I can travel and eat out, cook and eat gourmet food yet not induce inflammation and all the disorders that ensue as a result like fibromyalgia, arthritis, gout, diabetes, gluten-intolerance, candida, etc.
My motivation was seeing the positive results in myself and my patients when specific dietary modifications are made. I knew it was time to get my Cooking Institute in full gear and we began to work on the project that I’d personally began more than fifteen years ago…putting my well-researched time-tested proven anti-inflammatory recipes in print and video. I live what I teach, and all my cooking has paid off because I’m free of inflammation and happily have a more satisfying and healthy quality of life than I’ve ever had…food IS my medicine, and it CAN be yours as well!
Since there are only 24 hours in a day (although I constantly try to find a way to get more but haven’t succeeded…will let you know when I do)! I subsequently launched the Cooking Institute division under my Institute for Wholistic Rejuvenation. In addition to me taking your hand in the kitchen and guiding you to wellness, we’ll have guest chefs sharing some of their “secrets” to successfully cooking for clients with food allergies, inflammation and some regional favorites adapted to be anti-inflammatory.
I am fortunate to have a prep cook who not only is a friend but a domestic assistant par excellence. She helps with the shopping and does all the prep so that I can concentrate on the cooking and teaching – a dream materialized for me! AND…plenty of friends, patients and students who are more than willing to taste our recipes and give honest opinions – which usually delights them beyond expectations to enjoy favorite dishes with alternative ingredients that most often they can’t tell the difference or miss the inflammation-causing ingredients!
Update on My Patient Consulting: Many have asked if I continue to consult with patients worldwide via telephone and email, the answer is definitely, YES. I also continue to write and publish (this is my 29th book) …AND…I’m determined in my 72nd year not to slow down – I figure that way old-age never catches me!
SPECIAL OFFER to all those who have followed My Health Detective Blog since its inception, if you haven’t yet, click on the link BELOW to download a FREE copy of my 40+ page recipe sampler “The Anti-Inflammation Advantage” in full-color. As recipes are added you will automatically receive all updates via email at NO CHARGE. This delivery method allows you to begin creating your own “Anti-Inflammation Recipe Library” either electronically or in print.
The instructional videos will be explained via email to all who take advantage of the FREE eBook. As our continued commitment to provide our followers and patients Health thru Education™, there will NEVER be a charge for the recipes. I can proudly say that this isn’t your ordinary cookbook, it also goes into detail about the causes and contributing factors of inflammation including, but not limited to:
- Foods that “ignite” inflammation
- Food additives/preservatives/flavor enhancers
- How specific grains convert to sugar and healthy alternatives
- Sugar/Artificial Sweeteners
- Candida (yeast over-growth)
- Dangerous trans-fats
- The role of pH in inflammation
Don’t miss this opportunity, CLICK the link to download your FREE cookbook now and the opportunity to join-in on our virtual cooking classes: drgloriaskitchen.com/healthdetective/
AND…share the link with your friends and family so they too can be inspired to cook healthy and gain the "Anti-Inflammation Advantage."