Any pH below 7.0 is considered acidic, and the lower the pH is the higher the acidity level in a person s body is. At the cellular level, your cells consume the food that you eat and produce metabolic acids. Those acids are normally expelled by the body through sweat or urine. When you consume a vast amount of acidic foods and lead a lifestyle that produces even more acidity, your body does not know what to do with the rest of the acid waste. So it is really quite easy to get enough protein on a vegetarian diet. Another criticism related to this issue is calcium. Many people equate drinking milk with strong bones. However, American women consume an average of two pounds of milk per day and yet 30 million of them develop osteoporosis. If drinking milk helped make bones stronger, then the opposite would be true. The good news is that by following the pH diet you can restore the balance to your body. Since parasites can t live in an environment that is between 7.2 and 7.4 pH, alkalizing your diet will help remove them from your system. When you follow this diet you will be able to reverse the acidification process and make your body an inhospitable place for parasites. Young heralds that a diet that is made up of 80% alkaline producing foods and 20% acid producing foods will allow people to achieve their healthier bodies and healthier lives. Through his research Dr. Young has surmised that the optimum pH level of the human body is 7.35. The pH spectrum is from 1 to 14 with 1 being highly acid and 14 being highly alkaline. The body makes sure that the cells receive that, no matter how much insulin in present. Insulin resistance, which is a precursor to type II diabetes, is brought on through a highly acidic lifestyle and acidic food choices. It occurs in the liver, muscles and fat cells. Excess caffeine, chocolate, sugar and carbohydrates stimulate these bodily organs and tissues. Vegetables that are alkalizing are: alfalfa, barley grass, beets, beet greens, broccoli, cabbage, carrot, cauliflower, celery, chard greens, collard greens, cucumber, dandelions, eggplant, garlic, green beans, green peas, kale, kohlrabi, lettuce, mushrooms, mustard greens, nightshade veggies, onions, parsnips, peas, peppers, pumpkin, radishes, rutabaga, sea veggies, spinach, sprouts, sweet potatoes, tomatoes, watercress, wheat grass, and wild greens.