A Ph Balanced Diet in Light of CSID



I first became aware of the importance of pH in May of 2007. Having exhausted all the possibilities with traditional medicine in regards to bringing my son to a state of complete health and well-being, I made an appointment for Parker with an alternative medicine doctor. Known for her non-evasive testing techniques and reputation of healing herself from cancer, I welcomed the advice of Dr. Cindy Schmillen as a breath of fresh air and a hope that my son didn’t have to suffer for the rest of his life.
Parker had been to numerous specialists and had many tests done over his three and a half years of life. Each time, I braced myself and warned the nurses and technicians about the inevitable breath-holding<!–[if supportFields]> XE “breath-holding” <![endif]–><!–[if supportFields]><![endif]–> spell that was sure to commence once the poking and prodding began. Our experience at the small, home-made clinic office was a complete contrast to any other. Parker remained calm and talkative throughout each procedure, non of which required him to experience pain or for me to hold him down. After the doctor reviewed the results, we sat down with her in her office and Parker slowly nursed his pomegranate-juice cocktail. Cindy asked me a few simple questions about Parker’s eating habits, and then explained the test results to me.
She knew he had a history of seizures and that he had not grown well his whole life. She showed me a chart and explained how most of his organs were still under a lot of stress, despite the fact I had removed all sugars and starches from his diet. His body was in a highly acidic state, which had promoted the growth of a fungus within his blood stream and left his immune system<!–[if supportFields]> XE “immune system” <![endif]–><!–[if supportFields]><![endif]–> in a weakened state. She had also detected high levels of salt, and told me point blank Parker could have died of a heart attack during any of his breath-holding<!–[if supportFields]> XE “breath-holding” <![endif]–><!–[if supportFields]><![endif]–> spells! Then she asked me if I was able to invest around $80 per month and make a few minor changes to his diet.
I admit I was a bit hesitant at first. She didn’t know much about CSID, and I didn’t want to put Parker under further stress. However, she was the first doctor to connect-the-dots with all of Parker’s symptoms and she was the first to confidently assure me that Parker could thrive if I followed her suggestions. And I did want him to thrive—I wanted to know I was doing all I could to improve and maintain Parker’s health, regardless of the types of food he could eat.
The first priority was to bring his body into balance and reduce the acidity in his system. Dr. Schmillen ‘prescribed’ liquid Chlorophyll, papaya-mint enzyme tablets, and calcium gluconate powder. In addition, she told me to give him fresh lemon juice in water with all of his proteins, and to eliminate all the cheese in his diet. If I wanted to give him milk, she recommended low fat in only small amounts. All of these measures would sooth Parker’s digestive system and begin to bring his body back to a state of alkalinity, where it would then be able to begin to heal, defend itself, and begin to grow at a normal pace. The chlorophyll<!–[if supportFields]> XE “chlorophyll” <![endif]–><!–[if supportFields]><![endif]–> and calcium were also ‘activated’ with AbramsFrequency Device. The ‘activation’ was set to a specific electrical current that would help to kill off the harmful fungus in Parker’s system. As important as the activation device was to Parker’s acceleration in healing—I believe the use of chlorophyll and calcium alone can still result in bringing about an alkaline balance in others.
At that same time, Parker had seen most of his specialty doctors with follow-up appointments scheduled for the next year. I remember telling them all I was going to be looking into alternative methods that may reduce Parker’s breath-holding<!–[if supportFields]> XE “breath-holding” <![endif]–><!–[if supportFields]><![endif]–> spells and encourage an upward climb on the growth chart. I vividly recall each doctor crossing his arms and legs as their eyes told me I was just going to waste my time and money on such ventures. He had tested borderline for receiving growth-hormone therapy and I wanted to exhaust every other possibility before I would add a daily injection to his routine.
In March of 2008, after a year of implementing the supplements and dietary changes recommended by Dr. Schmillen, I took Parker to see his other doctors. After weighing, measuring and examining Parker they all came to the same conclusion: I was to keep doing whatever I was doing because Parker was doing great! He had grown five inches and gained over five pounds! I must remind you that in the year and a half between his CSID diagnosis and implementing an alkaline-based diet, Parker had only gained a couple of pounds and hardly grown in height at all. And though his seizures had stopped, he was still having regular breath-holding<!–[if supportFields]> XE “breath-holding” <![endif]–><!–[if supportFields]><![endif]–> spells.
Though I believe several factors were involved in promoting Parker’s overall health and accelerated growth, there is no question in my mind that increasing the increase in alkaline forming foods and supplements have contributed greatly to his body’s ability to heal and defend itself. By healing, I mean reducing the stress and trauma to his digestive system and other organs. Promoting alkalinity and using the other methods I discuss in my book and blog will not CURE your child of CSID, but will assist your child in feeling well, despite the disorder.
So what was actually taking place in Parker as a result of his acidosis? The following symptoms can result in anyone experiencing high acid levels in the body as the body attempts to fix the imbalance with limited resources:

Compiled from The Acid Alkaline Food Guide— (my notes and comments added in parentheses)

·                 Enzymes begin to malfunction(ability to digest milk or lactose often the first to go)
·                  Reduction in bone formation(Parker’s last bone test showed a year of loss, or that his bone-age was that of a three-year-old at age 4. He also did not erupt any teeth between 12 and 24 months—having only ten teeth until his was two years old.)
·                 Loss of ability to repair cells, tissues and organs.
·                  Suppression of growth hormone (this was probably why Parker growth-hormone tests kept coming back low)
·                  Increase in free-radicals which impairs antioxidants and reduces the body’s ability to fight off infection and disease. (This could explain the higher rate of respiratory illness in children with CSID)
·                 Chronic inflammation and pain(It is possible that Crohn’s disease may develop in those with CSID who do not alter their diets appropriately.)
·                  Increased fluid and retention (I believe at times this gives a false-sense of our children ‘gaining weight’, especially when the type of carbohydrate is changed such as when Parker went from breast milk to formula.)
·                  Disruption of the balance of intestinal bacteria with related digestive problems (harmful bacteria thrive on simple carbohydrates like sugar and white flour)
·                  Encourages the growth and spread of yeast and fungi
·                  Encourages a breeding ground for viruses, which require an acidic environment with low levels of antioxidants to survive.
·                  Reduces the energy reserves in the brain, causing a weakened mental capacity (Parker’s developmental delays and possibly his seizures prior to diagnosis. In addition, while eating school lunches last year–which are packed with acid-causing foods, he struggled to concentrate and often complained of being tired)
·                  Mild hypothyroidism (Explains Parker’s short stature, though test results were inconclusive)
·                  Low Phosphorus resulting in loss of appetite or anemia, muscle weakness, etc.
·                  Build up of toxic residues in the body – Suboptimal liver detoxification.
There are other affects of high acidity in the body, but these were the predominant ones affecting Parker either prior to his CSID diagnosis, or still prevalent before I began keeping a better eye on what he was still eating that could promote acidity. There is a way to test the normal pH levels in order to determine how much alkaline foods are needed to bring a healthy balance back to the body. However, eating 60-80% alkaline foods per meal will generally bring about the needed balance. One of the most encouraging elements specifically for those with CSID, is that most sugar-free, starch-free foods are alkaline forming foods.
You need not eliminate all acid-forming foods, but be wary of serving large amounts for each meal. For example, I initially removed all cheese and milk from Parker’s diet. As he has become more accustomed to eating the alkaline forming foods, I use these foods as an added treat or reward for when he tries new foods. Parker loves cheese and sour cream on pretty much everything—but since I am now aware of the acid-forming affects of these foods, I try to keep the serving sizes to a minimum while increasing the amounts of alkaline forming foods with each meal.
Another aspect to consider is the use of Sucraid<!–[if supportFields]> XE “Sucraid<![endif]–><!–[if supportFields]><![endif]–> for foods containing refined sugar. Since Sucraid is a yeast and likely causes an acid-forming affect (though this has never been determined scientifically)—using it in combination with foods known to promote acidity, can have unknown negative affects. Because of this, I adamantly discouraging the use of Sucraid for anything other than naturally occurring sugars in fruits and for use with pre-packaged foods that may not disclose small amounts of sucrose<!–[if supportFields]> XE “sugars:sucrose” <![endif]–><!–[if supportFields]><![endif]–> contained in the product. 
The following list is only a partial list of CSID friendly foods, most of which I use in my recipes. For a complete list of foods and their acid/alkaline affects, spend some time on the website Balance pH Diet. Always cross-reference foods with the lists on CSIDinfo.com.


CSID  Foods
Listed By Their Known Alkaline/Acid Forming Results
+ High Forming
– Low Forming
S– Sucraid recommended
ALKALINE FORMING—
use these often and liberally
ACID FORMING—
permissible but not beneficial, use sparingly or in smaller portions
Almond Butter (no added sugar, Group B & C only)
Sacharin (Sweet ‘n Low)
Almonds (Group B & C, possible Group A)
Aspartame * (Equal)
Apple Cider +
Lima beans (butter beans) –
Apple Juice (unsweetened) S
Hamburger +
Applesauce (unsweetened) S
Steak +
Asparagus  + S
Splenda<!–[if supportFields]> XE “Splenda<![endif]–><!–[if supportFields]><![endif]–> * (sucralose<!–[if supportFields]> XE “sucralose” <![endif]–><!–[if supportFields]><![endif]–>)
Avocados
Coffee
Baking Powder (corn-starch Free)
Carrot Juice –
Bananas (super-ripe only) S
Soda +
Bell Pepper S
Tap water –
Black Pepper
Blackberries +
Cheese<!–[if supportFields]> XE “Cheese<![endif]–><!–[if supportFields]><![endif]–>
Blueberries
Cottage Cheese<!–[if supportFields]> XE “Cheese<![endif]–><!–[if supportFields]><![endif]–>
Bottled Mineral Water
Butter –
Broccoli
Vegetable Oil
Cauliflower, Cabbage
Fish
Celery +
Pomegranate
Cherries
Lunch Meat
Coconut Oil
Turkey
Coconuts
Salmon
Cucumbers
Iodized salt
Currants (Group B, C)
Stevia –
Eggplant
Flaxseed Oil
Honey
Garlic
Ginger Root (Group B,C– 3.1gr starch per 100gr)
Grape Juice –
Canned Tomato Paste –
Grapes
Green Olives
Herb Teas
Spinach –
Kale  +
Kiwi  +  S
Lemon Juice +
Lemons
Maple Syrup –
Lettuce
Lime Juice +
Limes +
Pork, ham, bacon
Mandarin Oranges + S
Tomato-based pasta sauce with meat
Mangos + S
Mushrooms –
Olive Oil
Onion  +  S
Orange juice – S
Tomatoes –
Oranges S
Chicken
Papaya + S
Peaches    S
Pears  S
Raspberries S
Cream Cheese<!–[if supportFields]> XE “Cheese<![endif]–><!–[if supportFields]><![endif]–>
Sea Salt
Snowpeas –
Cow’s Milk<!–[if supportFields]> XE “Milk<![endif]–><!–[if supportFields]><![endif]–> –
Strawberries +
Sour Cream –
Sunflower Seeds – S
Sweet Potatoes  S
Watermelon S
Zucchini (summer squash), Lima beans and Navy Beans
Keep in mind that cooking vegetables kills valuable enzymes<!–[if supportFields]> XE “enzymes” <![endif]–><!–[if supportFields]><![endif]–> which help the body to break down the food as well as alter the alkaline forming affects. The more a food is cooked, the more acid-forming it becomes. Steaming or quickly sautéing vegetables will help to retain the enzymes as the alkaline forming affect they have once they are eaten. All canned foods generally become acid-forming and lose most of their valuable nutrients in the canning process. I recommend using fresh, frozen and organic whenever possible. This ensures the highest level of antioxidants and nutrients and the lowest possible traces of toxins, pesticides, or unknown ingredients.
As you conduct your own research and review the links below, know that there are some variations regarding which foods are considered acid-forming or alkaline-forming. There is also a theory out there that blood-type may also be a factor. Even with these inconsistencies, I think this list will be an “ah-ha” moment for many, as it was for me. You will see that the majority of the foods I use in my recipes include those that are alkaline-forming, and this is why!
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