A healthy body is naturally slightly alkaline. This means the pH balance of the blood and other fluids is slightly alkaline rather than acidic. In a clinical setting, Darkfield microscopy shows acid-base shifts in the blood; but even at home, you can get some measure of your internal state with a simple color-coded urine test.
Metabolism of too much protein causes a buildup of acidity and ammonia, a toxic chemical, in the blood. It shifts the tissues to a slightly acidic composition, which has any number of biological consequences, especially for the ability of the red blood cells to pick up and transport oxygen to other cells. It also causes a slight congealing, or thickening of the blood, lymph, and interstitial fluids, which promotes congestion and slows down metabolic process. This has serious consequences for your immune system and leads to many diseases of the heart and circulatory system, such as arterial sclerosis and atherosclerosis.
You shift your body back into an alkaline balance by reducing protein consumption and eating a lot of fresh vegetables and fruits that are not too high in sugar.
DR. RAU’S ALKALINE SOUP
Makes about 7 cups broth; 3 ½ cups vegetables
- 1 ½ cups finely diced (3/8 inch) zucchini
- 1 cup thinly cut green beans (about 4 ounces)
- 3/4 cups finely diced (1/4 to 1/8 inch) celery root or 2 celery ribs, finely diced
- 3/4 cups finely diced (1/4 to 1/8 inch) peeled carrots
- Sea salt (optional)
- Put all the vegetables in a large saucepan with 2 quarts of pure (nonchlorinated) spring water. Bring to a boil; skim off any scum that rises to the top.
- Reduce the heat to a simmer, partially cover the pot, and cook the vegetables for 10 to 12 minutes, or until they are soft.
- Remove from the heat and let stand, covered, for 10 minutes.
Note: If you wish to double, or even triple, the recipe so you have a good stock of alkalizing broth on hand, you may do so, keeping only enough for two days in the refrigerator and freezing the rest in measured containers. However, the vegetables cannot be frozen and may only be eaten the first two days; any leftovers must be discarded.
From “The Swiss Secret to Optimal Health,” by Thomas Rau, MD, with Susan Wyler. Berkley Books 2009. Reprinted by permission.
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