Alkaline foods for the Body

According to several different resources on acid and alkaline-forming foods, some of the best alkaline forming foods include:

• Cucumbers
• Chia seeds
• Figs
• Sprouts
• Dates
• String beans
• Root vegetables (radishes, carrots, beets, turnips, rutabagas)
• Almonds
• Avocados
• Cruciferous vegetables (broccoli, cauliflower, cabbage)
• Fresh coconuts
• Raw, grass-fed milk
• Leafy greens (kale, spinach, Swiss chard, turnip greens)
• Raisins
• Lemons
• Cayenne pepper
• Wheatgrass
• Melons (watermelon, cantaloupe, honeydew)

These are just a few of the most alkaline foods available, and there are many more that you can see at the charts linked below this article. But this will give you an idea of the types of foods you should focus more heavily on incorporating into your diet, while decreasing consumption of acid-forming foods like alcohol, breads, feedlot-based meats, sugar, and coffee.

12 thoughts on “Alkaline foods for the Body


    How do you eat your coconut? ~ I tried blending it with smoothies but its too time consuming trying to eat it with all of the strings and stems ~ Any suggestions on how to eat the raw coconut?

    1. da13thsun Post author

      I just eat it all kinds of ways…it is REAL POWERFUL FOOD…you can even make OIL or toothpaste out of it…DEODORANT, everything….I don’t put to much in my smoothie b/c it makes the taste to coconutty. I love the coconut water by itself…I will Post some INFO later that you will Love. 13Love



        The kombucha culture is a symbiotic culture of bacteria and yeast, comprising Acetobacter (a genus of acetic acid bacteria) and one or more yeasts. These form a zoogleal mat. In Chinese, this microbial culture is called jiàomǔ (Chinese: 酵母; literally “yeast”).

        A kombucha culture may contain one or more of the yeasts Saccharomyces cerevisiae, Brettanomyces bruxellensis, Candida stellata, Schizosaccharomyces pombe, Torulaspora delbrueckii, and Zygosaccharomyces bailii. Alcohol production by the yeast(s) contributes to the production of acetic acid by the bacteria. Alcohol concentration also plays a role in triggering cellulose production by the bacterial symbionts.[citation needed]

        Although the bacterial component of a kombucha culture comprises several species, it almost always includes Gluconacetobacter xylinus (formerly Acetobacter xylinum), which ferments the alcohols produced by the yeast(s) into acetic acid. This increases the acidity while limiting the alcoholic content of kombucha. G. xylinum is responsible for most or all of the physical structure of a kombucha mother, and has been shown to produce microbial cellulose.[1] This is likely due to artificial selection by brewers over time, selecting for firmer and more robust cultures.

        The acidity and mild alcoholic element of kombucha resists contamination by most airborne molds or bacterial spores. As a result, kombucha is relatively easy to maintain as a culture outside of sterile conditions. The bacteria and yeasts in kombucha may also produce antimicrobial defense molecules.

        The kombucha culture can also be used to make an artificial leather.


        The English word kombucha, which was first recorded in 1995, has an uncertain etymology.[3] The American Heritage Dictionary suggests: “Probably from Japanese kombucha, tea made from kombu (the Japanese word perhaps being used by English speakers to designate fermented tea due to confusion or because the thick gelatinous film produced by the kombucha culture was thought to resemble seaweed).”[4]

        Japanese 昆布茶 kombucha “kelp tea” is a brownish beverage made from dried and powdered kombu “edible kelp from the Laminariaceae family”.[5] The proper Japanese name for kombucha is kōcha kinoko 紅茶キノコ (literally, “red tea mushroom”), compounding kōcha “black tea” and kinoko 茸 “mushroom; toadstool”. The Chinese names for kombucha are hóngchájūn 红茶菌 (“red tea fungus”), cháméijùn 茶霉菌 (“tea mold”), or hóngchágū 红茶菇 (“red tea mushroom”), with jūn 菌 “fungus, bacterium; germ” (or jùn “mushroom”), méijūn 霉菌 “mold; fungus”, and gū 菇 “mushroom”. Note that English black tea corresponds literally to 紅茶 “red tea” in East Asian languages, with black referring to the oxidized leaves and red to the infused beverage.

        A 1965 mycological study called kombucha “Tea Fungus” and listed other names: “teeschwamm, Japanese or Indonesian tea fungus, kombucha, wunderpilz, hongo, cajnij, fungus japonicus, and teekwass.”[6] Some further synonyms are: “Champagne of Life, Manchurian Fungus, Manchurian mushroom, Tea Fungus, Kargasok Tea, Haipao, Fungus Japanicus, Combucha, Kwassan, Spumonto, T’Chai from the Sea, Tschambucco”.


        Kombucha originated in Northeast China or Manchuria and later spread to Russia and the rest of the world.[8] In Russian, the kombucha culture is called čajnyj grib чайный гриб (lit. “tea fungus/mushroom”), and the fermented drink is called kombútja комбутя, grib (“fungus; mushroom”), or čajnyj kvas чайный квас (“tea kvass”).

        Some promotional kombucha sources suggest the history of this tea-based beverage originated in ancient China or Japan, though no written records support these assumptions (see history of tea in China and history of tea in Japan). One author reported kombucha, supposedly known as the “Godly Tsche [i.e., tea]” during the Chinese Qin Dynasty (221-206 BCE), was “a beverage with magical powers enabling people to live forever”.

        Kombucha contains multiple species of yeast and bacteria along with the organic acids, active enzymes, amino acids, and polyphenols produced by these microbes. The precise quantities of a sample can only be determined by laboratory analysis. Finished kombucha may contain any of the following components:
        Acetic acid, which is mildly antibacterial
        Butyric acid
        Gluconic acid
        Lactic acid
        Malic acid
        Oxalic acid
        Usnic acid


        Normally, kombucha contains less than 0.5% ethanol, which classifies it as a nonalcoholic beverage.[citation needed] Older, more acidic, kombucha might contain 1.0% or 1.5% alcohol, depending on more anaerobic brewing time and higher proportions of sugar and yeast.

        Health claims

        Kombucha producers often claim that kombucha ‘detoxifies the body and energizes the mind’, although little research of its health benefits has been published.

        A review of the published literature on the safety of kombucha suggests no specific oral toxicity in laboratory animals.[11] While no randomized, case-controlled studies have been published in relation to its effect on humans, there has been suspicion in isolated incidents of its effect on the central nervous system, liver, metabolic acidosis, and toxicity in general,[12][13] though no specific links have been established. Acute conditions, such as lactic acidosis, caused by drinking of kombucha, are more likely to occur in persons with pre-existing medical conditions.[14] Other reports suggest care should be taken when taking medical drugs or hormone replacement therapy while regularly drinking kombucha.[15] It may also cause allergic reactions.[16]

        Many claims have focused on glucuronic acid[citation needed], a compound used by the liver for detoxification. The idea that glucuronic acid is present in kombucha is based on the observation that glucuronic acid conjugates (glucuronic acid waste chemicals) are increased in the urine after consumption. Early chemical analysis of kombucha brew suggested glucuronic acid was the key component, and researchers hypothesized that the extra glucuronic acid would assist the liver by supplying more of the substance during detoxification. These analyses were done using gas chromatography to identify the chemical constituents, but this method relies on having proper chemical standards[citation needed] to match to the unknown chemicals.

        However, a more recent and thorough analysis of a variety of commercial and homebrew versions of kombucha found no evidence of glucuronic acid. Instead, the active component is most likely glucaric acid. This compound, also known as D-glucaro-1,4-lactone, helps eliminate the glucuronic acid conjugates produced by the liver. When these conjugates are excreted, normal gut bacteria can break them up using a bacterial form of the enzyme beta-glucuronidase. Glucaric acid is an inhibitor of this bacterial enzyme, so the waste stored in the glucuronic acid conjugates is properly eliminated the first time, rather than being reabsorbed and detoxified over and over. Thus, glucaric acid probably makes the liver more efficient.[17]

        Glucaric acid is commonly found in fruits and vegetables, and is being explored independently as a cancer-preventive agent.[18] The bacterial enzyme beta-glucuronidase can interfere with proper disposal of a chemotherapeutic agent, and antibiotics against gut bacteria can prevent toxicity of some chemotherapy drugs,[19] supporting the idea that glucaric acid is an active component of kombucha.

        Reports of adverse reactions may be related to unsanitary fermentation conditions, leaching of compounds from the fermentation vessels,[20] or “sickly” kombucha cultures that cannot acidify the brew. Cleanliness is important during preparation, and in most cases, the acidity of the fermented drink prevents growth of unwanted contaminants.

        Some evidence from small case studies has shown kombucha to aggravate symptoms of ulcerative colitis in patients taking remicade, potentially causing life-threatening side effects, such as causing the appendix to burst.[citation needed]

        Other health claims may be due to the simple acidity of the drink, possibly influencing the production of stomach acids or modifying the communities of microorganisms in the gastrointestinal tract.[21]

        Several firms market kombucha capsules and tea bags purportedly containing some form of dried kombucha. No evidence supports any health benefits to such products.[citation needed] The addition of boiling water to dried kombucha in teabag form is likely to kill any remaining live culture. Another suspect product being marketed is Kombucha extract. Most such extracts are no more than small amounts of kombucha tea that has turned vinegary.

        Some firms market their kombucha mushroom cultures based on their size, charging more for larger cultures. The size of a mushroom culture does not really matter; smaller ones will ferment a new batch of prepared tea just as well as larger ones.

        Safety and contamination

        As with all foods, care must be taken during preparation and storage to prevent contamination. Keeping the kombucha brew safe and contamination-free is a concern to many home brewers. Key components of food safety when brewing kombucha include clean environment, proper temperature, and low pH. If a culture becomes contaminated, it will most likely be identifiable as common mold which is often green, blue, or black in color. Often novice brewers will mistake the brownish root filaments on the underside of the culture as a mold contamination when it is seen through the surface of a thinly formed culture. If mold does grow on the surface of the kombucha culture, or “mushroom”, it is best to throw out both culture and tea and start again with a fresh kombucha culture.

        Mold tends to grow especially when the kombucha mushroom is lifted out of the liquid by its own gasses. Keeping it covered with liquid in the later stages, i.e. when the new kombucha mushroom starts growing, can successfully prevent mold from growing.

        The low rate of contamination by the home brewer might be explained by protective mechanisms, such as formation of organic acids and antibiotic substances. Thus, subjects with healthy metabolisms are appropriate for cultivating kombucha tea cultures to drink the product tea. However, those suffering from immunosuppression should preferably consume controlled commercial kombucha beverages.[22]

        In every step of the preparation process, it is important that hands and utensils (or anything that will to come into contact with the culture) be well cleaned to prevent contamination of the kombucha. Also, kombucha becomes very acidic (approximately pH 3.0 when finished), so it can leach unwanted and potentially toxic materials from containers in which it is fermenting if they are not food-grade.[20] Food-grade glass is very safe. Other acceptable containers may also include lead-free china or glazed earthenware, raw wooden bowls, and stainless steel.[23] Keeping cultures covered and in clean environments also reduces the risk of introducing contaminants and insects.

        Maintaining a correct pH is an important factor in a home brew. Acidic conditions are favorable for the growth of the kombucha culture, and inhibit the growth of molds and bacteria. The pH of the kombucha batch should be between 2.5 and 4.6. A pH of less than 2.5 makes the drink too acidic for normal human consumption, while a pH greater than 4.6 increases the risk of contamination.[24] Use of fresh “starter tea” and/or distilled vinegar can be used to control pH. Some brewers test the pH at the beginning and the end of the brewing cycle to ensure the correct pH is achieved and the brewing cycle is complete.


        Kombucha is typically produced by placing a culture in a sweetened tea, as sugars are necessary for fermentation. Black tea is a popular choice, but green tea, white tea and yerba mate may also be used. Blending of tea may produce more balanced flavors and benefits from the different types of teas. Herbal teas or those treated with oils may harm the kombucha culture over time.[25]

        The standard kombucha recipe calls for one cup of sugar per gallon of water or tea, though some variation in the ratio is tolerated by the culture. Kombucha may be fermented with many different sugar sources, including refined white sugar, evaporated cane juice, brown sugar, glucose/fructose syrups, molasses and honey (pasteurized only). High concentration of honey and its bacteriostatic agents may potentially disturb the stability of the culture. Kombucha should never be fermented with stevia, xylitol, lactose, or any artificial sweetener.[26]

        The container is often covered with a closed-weave cloth to prevent contamination by dust, mold, and other bacteria, while allowing gas transfer (“breathing”). A “baby” SCOBY is produced on the liquid/gas interface during each fermentation. The surface area is the most favorable location for both aerobic bacteria on the top of the new “pancake” and anaerobic bacteria on the bottom. The surface area also has ideal concentration of oxygen for the yeast in the matrix to propagate readily.

        After a week or two of fermentation, the liquid is tapped. Some liquid is retained for the subsequent batch to keep the pH low to prevent contamination. This process can be repeated indefinitely. In each batch, the “mother” culture will produce a “baby”, which can be directly handled, separated like two pancakes, and moved to another container. The yeast in the tapped liquid will continue to survive. A secondary fermentation may be accomplished by removing the liquid to a closed container (bottle) for about a week to produce more carbonation. Care should be taken, as carbon dioxide build up can cause bottles to explode.

        Left entirely alone to ferment with oxygen, the kombucha settles into months of production time (the “baby” thickening considerably), creating an ever more acidic and vinegar-flavored cider. At any point the kombucha can be tapped or have tea added. Liquid from the previous batch will preserve some of the culture.

  2. A 13 Sirius King 9

    Its thank 13 again! ha 13 love to you brethren and nice web page BTW. Try that Kombucha its some good stuff 13. I 13 that drink! It detoxifies the body and stimulates the mind. 13 Love

  3. Hakim

    Hello Brother.I loved your video and think your doing a great job.Please keep up the positive Message.I have a video on youtube dated Aug28th where toward the end of that video,I warn people to stock food and water. 2 Months and 1 day later Super storm Sandy hits.People thought I was crazy or full of shit…..Anyway,I had one of those “Cosmic Dreams” you were talking about in one of your videos. God took me to heaven and showed me a few things.Yes,I was with the Beings with the big black eyes that see thru to your soul. Sexless, Hairless,Emotionless Beings with lots of love.IBut I wanted to get your opinion on something…I have Space Craft following me around and hovering above my Apt.I know they are protecting me from “THOSE FOLKS”. But I also believe that they are trying to tell me something else as well.I have already been in contact with them via a vision.What else do you think they are trying to tell me? I have 17 videos on youtube of me filming these Craft.I even have a video with me and the moon and the Craft in the same frame.I see/film white lighted Space Craft and rainbow color ships.I see Orange Craft flying by even higher than the White Lighted Craft and Rainbow craft I film.I also see 3 stars in the sky that are in a straight line.Other stars are close by the 3 stars, but they are not as bright as the 3 stars that are in a straight line.I cant capture the stars on film.Check out my channel to see the craft I’m talking about.I have a very strong theory,but would like to hear other peoples opinions as well as my own.It’s sorta like looking at the other side of the coin.Thank you for taking the time to read this and Goddess bless you.I am sending 1 spacecraft video.Check my playlist and you will see more.The video with me wearing a grey shirt is the video where you see me,the moon and the craft in the same frame of video.I have videos of space craft that I havent even posted yet.Like I said they are following me so I film them all the time.What do you think sir? Good day and Thanks again.

  4. Hakim

    So SORRY 13Sun….I forgot to leave my youtube name.To view my personal videos of the Space Craft above my home,type 1hybridhuman in a youtube Search Engine.Thank you again and have a healthy and blessed day. Furthermore,I would like to state that you should consider writing a few books.Put the Title Author under your belt with the rest of the Titles you already carry.You are a wealth of Information.Goddess bless you….1hybridhuman..out.


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