The Alkalizing BLUE and PURPLE FOODS:

 Purple Cauliflower, Purple Cabbage, Purple Kale, Purple Eggplant, Purple Onion, Acai Berries, Black Currants, Black Salsify, Blackberries, Blueberries, Eggplants, Grapes, Plums, Prunes. 

      These foods are good for protecting the urinary tract and memory function from metabolic and dietary acid and for slowing down aging & keeping the lungs healthy. They lower the risk of some cancers. Blue and purple shaded fruit and vegetables add health-enhancing flavonoids, phytochemicals, and other antioxidants the buffer excess metabolic and dietary acid.

      The blue and purple fruit and vegetables contain alkalizing nutrients that support retinal health, lowers LDL cholesterol, supports the immune system activity, supports healthy alkalizing of the foods and liquids ingested, improves calcium and other alkaline mineral absorption, buffers all acids that cause inflammation, prevents and reduces tumor growth, acts as an anti-carcinogen in the alimentary canal, and limits the activity of acid that causes cancerous cells. Blueberries contain high amounts of alkalizing vitamins and minerals such as folic acid, potassium and fiber.
 
 

Nutrients in The Alkaline Blues and Purples:

1. INDOLES: Purple Cauliflower, Purple Cabbage. Derived from sulfur compounds in cruciferous veggies, these may slow the metabolism of carcinogens and metabolic and dietary acids. Steam cauliflower to retain indoles. Toss chopped kale with mashed avocado and olive oil.

2. ELLAGIC ACID: Purple and Blue Berries. The phytochemicals may lessen the effect of the acid estrogen in causing breast-cancer cell growth. Keep frozen berries on hand for smoothies. Blend them with spinach, avocado, and alkaline ice to buffer the acids or sugars in the mildly acidic berries.
 

3. ANTHOCYANINS: Red Cabbage, Purple Eggplant, Grapes, and Berries. These antioxidants or anti-acids improve brain function and balance, and they reduce metabolic and dietary acid that increases the risk for cancer, stroke, and heart disease. Try swapping in finely shredded cabbage for your typical salad greens and toss with avocado and purple onion.