- Series: pH Miracle
- Paperback: 432 pages
- Publisher: Grand Central Life & Style; Revised edition (July 2, 2010)
- Language: English
- ISBN-10: 0446556181
- ISBN-13: 978-0446556187
- Product Dimensions: 6 x 1.2 x 9 inches
- Shipping Weight: 1 pounds (View shipping rates and policies)
- Average Customer Review: 4.3 out of 5 stars See all reviews (659 customer reviews)
- Amazon Best Sellers Rank: #5,961 in Books (See Top 100 in Books)
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The pH Miracle: Balance Your Diet, Reclaim Your Health Paperback – July 2, 2010
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"Dr. Young has discovered a brilliant insight to re-create our health, expand our longevity, and feel better fast!" --Mark Victor Hansen, cocreater of the Chicken Soup for the Soul series
"Dr. Young may be on the threshold of a new biology whose principles could revolutionize biology and medicine and potentially help people worldwide. Additional research is desperately needed!" --Neil Solomon, director, International Council for Caring Communities' Health Advisory Board, United Nations, and New York Times bestselling author
About the Author
Robert O. Young, Ph.D., D.Sc., is a nationally renowned microbiologist and nutritionist, who speaks to audience around the world on health and wellness. Shelley Redford Young is a licensed massage therapist and the chef behind the recipes in The pH Miracle.
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Top Customer Reviews
- I was left wanting more details and corroborating evidence for some of the unsubstantiated claims, which are not widely ascribed to, such as the authors theories that your body should not have microforms (bacteria or fungus) in it and that red blood cells are capable of pleomorphism into bacteria and fungus.
- The 16 pages of references are not cross referenced to the contents and are sorted alphabetically by author. Good luck finding more details on the Australian study mentioned to back up certain claims.
- The vegetarian bias is so obvious it's almost funny. Animal foods are described in exaggerated disgusting terms and plant foods are yummy and energizing, with the exception of fruit, which is allowed only as an occasional treat, and whose sweetness is explained by the fact it is turning into alcohol, mold, and rotting. Condensed animal foods are bad, but condensed plant foods are good.
- The faulty logic used to describe how much milk is used to make cheese, butter, and ice cream and how hard it is to neutralize is so blatant, I can't believe it made it past the editor or that any basic fact check was done. I checked my recipes and redid the math. Ice cream is my favorite example.
Claim: 12 lbs milk (translation is 6 quarts) are needed to make 1 gallon of ice cream.
Truth: 3 quarts of half and half are needed to make 1 gallon of ice cream. The excess skim milk is sold separately.
Claim: It would take 240 cups or 15 gallons of something alkaline to neutralize 1 cup of ice cream.
Truth: The ice cream in my freezer registered a pH between 6 – 6.5, so 1 cup of +9.5 alkaline water would neutralize the acid in that cup of ice cream. There would be acid waste products from digesting the ice cream, so you would need a little more, certainly nowhere near another 239 cups.
- I don't think their plan is balanced, but rather seems like extreme vegetarianism which excludes anything fermented ever, mushrooms, and starchy acidic plant based food. There are exceptions. You can have acidic plant foods if they have alkalizing effects.
- Food combining is the hardest concept and where the book lost me to the complexity of following their diet plan. There are five rules around combining, basically, mix no more than four foods from no more than two types of food at any meal and don't eat foods with different alkalizing effects required to digest together. Are you starting to see how complicated it would be to follow this diet?
- There are too many recipes I would never use, with lots of soy, tofu, and things pretending to be what they're not such as mock mayonnaise, and mock pumpkin pie made of carrots. Tofu is their notable exception to eliminating highly processed foods, which is ironic since tofu falls under their forbidden food category; fermented.
- I was really excited to see the chapter recommending to eat COWS, until I discovered it only meant Chlorophyll, good Oils, purified alkaline Water, and natural mineralized Salts. I'm still convinced the grass fed cow is a vegetarian and I'm going to enjoy and benefit from important nutrients it provides in meat and bone broths.
- Potentially dangerous recommendations. Eat soy. Just Google the dangers and how little non GMO soy is available. While their advice of 3-4 teaspoons of salt a day comes with a warning, this seems dangerously high, especially when they add in suggestions like up to a tablespoon of baking soda (~3,000 mg of sodium) a day and seasoning your foods, without mentioning tracking your total salt intake. They recommend fish only every other month or not at all, but Omega 3 from fish is a different chemical composition from that of plants and is what your body needs. Your body does not sufficiently synthesize what you need from plant Omega 3.
Rather than being balanced, the diet plan is extreme and complicated. Only the most dedicated disciplined vegetarians or extremely determined and motivated individuals would be able to follow it.
While I don't agree with everything the author says, and I will probably never be as militant about my diet as he is, the guideline he supplies is a good one. I plan to combine the diet plan in this book with the plan found in Joel Fuhrman's "Eat To Live" for what I consider to be a well-rounded, healthy diet.
One of the things I liked most about this book is the author's plan to transition into a new way of eating. I've always failed in the past because one day you're eating one way, and the next day you're eating completely differently. As the author states, changing your diet for a lifetime is a marathon, not a sprint... and you need to work your way into it in stages (you can't just go from a sedentary lifestyle one day to running a marathon the next, you must train for a marathon). I am DEFINITELY applying his transition plan so I can make a dietary change that will last a lifetime.