Having put my body through a lot lately, what with wedding season upon us (three in six weeks, anyone?) and beautiful English summer days resulting in delectable barbecues just about every other day - one just cannot have enough real English (Cumberland actually) sausages; my body is definitely on the acidic side and my face is not thanking me for it.
We did manage to be rather good for a couple of weeks amidst all the early summer excitement and went in heavy on fruit and vegetables, which resulted almost instantaneously in clearer and glowing buttery skin - I would never have believed this tosh had it not happened to me - which led me to researching the benefits of "alkalising" myself. Oh, that and because my Dad has "just" bought an alkalising water filter and has been expounding the benefits of being an alkali being, so I promised to look into it, being a filial child and all. I may be six months late but better late than never...
It is really not too surprising then that meat and sugar (including high sugar fruit) is acidic (yang, in Chinese "food fengshui" terms) where as green veggies and lemons are alkali (yin) to the human body i.e. Duck = acid and thyme = alkali; I'm (easily) pleased that my blog appears very balanced, both yin and yang at the same time! We must be not ashamed to take pleasure easily whenever we can...
What I am not clear about is whether just having vegetables without fruit, would yield the same good results and I'm keen to be my one guinea pig. So trusty Waitrose provided a half head of spring cabbage, three celery stalks, an English cucumber, a quarter lemon including rind and an inch of ginger. And water either alkali filtered or just mineral water. Having never put my blender to good use before, I decided to join the juicing / blending craze, and decided to have my alkalising broth gaspacho style.
Hopefully this will come in handy to balance out all that bone soup I've been having; cin cin!
Say hello to good skin and bye bye to that very resilient six month old spot!
