Greens Plus - Superfood rich in chlorophyll.


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1 x	Greens+ Wild Berry Burst
1 x	Greens+ Chocolate Coated Peanut Butter Protein Bar
11 x	Organic Omega³ Chia Seed
1 x	Omega³ Chia Energy Bar Natural
1 x	Greens+ Energy Bar - Box Wild Berry Burst
1 x	Greens+ Whey Protein Krisp Bar
16 x	Greens+ Original Powder
6 x	Resveratrol+
1 x	Greens+ Organic Superfood Stick Pack
1 x	Greens+ Organic Amazon Chocolate Stick Pack
1 x	Greens+ Organic Energy Bar
1 x	Thermo Lean
15 x	Greens+ BlenderBottle (28oz.)
11 x	Greens+ Energy Bar - Box Natural
1 x	Greens+ Wild Berry Burst Stick Pack
1 x	Greens+ Energy Bar - Box Chocolate
1 x	pH Test Strips
14 x	Shaker Cup
5 x	Greens+ Original Stick Pack
10 x	Greens+ 360 Veggie Capsules
10 x	Greens+ Energy Bites - Chocolate
5 x	Organic Omega³ Chia Stick Packs
3 x	LIVE GREEN Shopping Bag
1 x	Protein Bars and Greens Plus Powder Samples

Current Total $2,382.75

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What is pH?
Hydrogen Potential is the ratio of Hydrogen (H+) to Hydroxyls (hydrogen + oxygen (OH-). Acid has a greater concentration of Hydrogen, while Alkaline has a greater concentration of Oxygen. When the ratio is equal, pH is Neutral.

How do foods affect pH?
Externally, in its natural state, a food is either acid or alkaline. Internally, a food is Acidifying or Alkalizing depending on the byproducts of its digestion. Protein-rich foods, such as meat and dairy are externally alkaline, but produce an Acidifying internal pH. On the other hand, most fruit and vegetables are composed of acids, but because they are mineral-rich will produce an Alkalizing pH.

Why does pH affect our health?
Blood and most body fluids, with the exception of stomach acid and urine, are more efficient with a slightly alkaline pH. In order to maintain the blood's narrow pH range, saliva acts as a buffering solution for the excess Acidifying and Alkalizing foods we eat.

What is Acidosis?
Because of the alkaline nature of blood, Alkalizing foods help to maintain homeostasis and good health. Excess Acidifying foods decrease cellular metabolism, reduce energy production and produce toxic byproducts that can lead to premature aging. Chronic acidosis compromises immunity and the body becomes a breeding ground for bacteria, viruses and cancer.

How to Determine the Acidifying or Alkalizing effects of any food:
If a food is not listed in the charts below, you can determine if any food is Acidifying or Alkalizing using a simple mathematical formula to calculate the Potentional Renal Acid Load. PRAL is the sum total of a foods Acidifying nutrients (protein, phosphorus) minus its Alkalizing minerals (calcium, magnesium, potassium):

PRAL = Protein (gm x 0.49) + Phosphorus (mg x 0.037) - Calcium (mg x 0.013) - Magnesium (mg x 0.026) - Potassium (mg x 0.021)

	Product Name ↑	Price
	pH Test Strips 100 Count Greens+ The Key to Alkalinity pH Strips Provides excellent color separation in both the acid range (below pH 7) and the alkali range (above pH 7). Used to test saliva, the easy-to-read colors match 0.2-0.3 intervals from pH 5.5-8.0.	$9.95

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Using The Key to Alkalinity is easy. Follow these simple steps to achieve optimal health and superior well-being:

1. Determine your internal pH
Using pH strips, test your saliva at least 2 hours after each meal. For an accurate measure of your state of health, test your pH 3 times per day — morning, afternoon and night — for 30 days.

If your food choices are too Acidifying, the body will seek to buffer these acids, and the pH of saliva will test below the normal range of 6.5.

Download the 30 Day pH Reading graph and instructions here

2. Choose 75% Alkalizing Foods
The ideal diet contains 25% Acidifying foods and 75% Alkalizing foods by volume. Consume organic produce when possible.

3. Drink your Greens+ daily
With an Alkalizing PRAL score of -0.363, Greens Plus is the ideal dietary supplement for maintaining a healthy alkaline pH.

Alkalizing Foods
Vegetables Alfalfa Asparagus Barley Grass Beets Broccoli Brussels sprouts Cabbage Carrot Cauliflower Celery Chlorella Collard Greens Cucumber Eggplant Garlic Kale Lettuce Mushrooms Nightshades Onions Parsley Peas Peppers Pumpkin Sea Veggies Spirulina Sprouts Squashes Wheat Grass	Fruits Apple Apricot Avocado Banana Cantaloupe Cherries Dates/Figs Grapes Grapefruit Lime Honeydew Nectarine Orange Lemon Peach Pear Pineapple All Berries Tangerine Tomato Watermelon Spices Cinnamon Curry Chili Pepper Ginger Mustard Miso Sea Salt	Protein Almonds Chestnuts Cottage Cheese Chicken Breast Flax Seeds Millet Pumpkin Seeds Soy (fermented) Sprouted Seeds Sunflower Seeds Whey Protein Raw Yogurt Oriental Veggies Daikon Kombu Maitake Nor Reishi Shitake Wakame Beverages Apple Vinegar Herbal Teas Raw Milk Other Calcium Magnesium Potassium Potatoes (baked)

Acidifying Foods
Fats & Oils Avocado Oil Canola Oil Corn Oil Hemp Seed Oil Flax Oil Grape Seed Oil Lard Olive Oil Safflower Oil Sesame Oil Sunflower Oil Grains Amaranth Barley Buckwheat Corn Hemp Seed Kamut Oats (rolled) Pasta (all) Quinoa Rice (all) Rye Spelt Wheat	Fruits Cranberries Dairy Cheese (all) Pasteurized Milk Butter Nuts & Butters Cashews Brazil Nuts Peanuts Peanut Butter Pecans Tahini Walnuts Beans & Legumes Black Beans Chick Peas Green Peas Kidney Beans Lentils Lima Beans Pinto Beans Red Beans Soy Beans White Beans	Protein Beef Carp Clams Eggs Fish Lamb Lobster Mussels Oyster Pork Rabbit Salmon Shrimp Scallops Tuna Turkey Venison Beverages Almond Milk Beer Liquor Rice Milk Soy Milk White Vinegar Wine

The Key to Alkalinity is adapted from the book, The Power of Superfoods by Sam Graci.

* Dietary potential renal acid load and renal net acid excretion in healthy, free-living children and adolescents. American Journal of Clinical Nutrition, Vol. 77, No. 5, 1255-1260, May 2003

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.