At five past five yesterday I was just about to close down when Nick rang.Nick is a happy water alkalizer user, and, like so many of my clients, he has begun investigating how he may change the way he eats in relation to acid-producing foods.
Nick asked me about the acid or alkaline result of Dandelion coffee.
Frankly, it isn't easy to find these sorts of figures that are reliable, especially at 5:05 on a cold winter evening. So the next morning I told Cassie about Nick's request, and within minutes she had this site for me, demonstrating that not only is Dandelion coffee a wonderful alkaline source, but a wonderful digestive aid.
Check it out here
And if you have the time, spend awhile there. One of her links is this one, with a very enlightening table that compares common grains for calcium content. The page is all about Amaranth, a relatively unknown grain that absolutely takes the prize for calcium content! It could even explain the fundamental reason that Asian people start to grow bigger bones when they eat western food. Rice is a poor supplier of this essential body support mineral. Not only is Amaranth high in calcium; it's also high in Lysine, an amino acid that assists in calcium absorption! Amaranth has the highest calcium AND the highest Lysine of any of our fundamental grains sources!
Hmm. wonder if it makes good porridge...?
While we're beating around the coffee issue I also had an email from Dan who was a little indignant at my statement some time ago that coffee may be a big acidifier. He said (in a lot more words) surely not! Sorry Dan, it is. In fact if you want to drop around I've got a device in the shed I imported from the USA that takes 80% of the acid out of coffee. Unfortunately you use about twice the coffee grounds and it doesn't have that sought after nasty strong taste we have all come to associate with pleasure but which is actually only a companion to the caffeine high. The device is called the Toddy (see pic) and you can read about it here.
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