Chlorophyll

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 Body odor is a very troublesome attribute that we all have to deal with. The average person can use deodorant or a cologne/perfume to prevent other people from smelling their personal musk. But in reality, they only  mask the odor and though some people can hide their odors with conventional hygiene products for others it's ineffective. To really deal with the odor adequately we have look internally to get to the right problem. In other words, the odor from your body  is mainly affected by what you put into or absorbed into your body, and the main culprit  is junk food. These toxins that you put into you body everyday have been degenerating your immune system and making you smell bad.
       But there still is hope, if you change your diet from refined sugary sweets, processed animal meat, and altered dairy products. To a more pure diet that consists of green leafy vegetables you will see a considerable change in your body odor because most green vegetables have chlorophyll content inside of them.
         Chlorophyll is a natural component found in plants that not only gives the green color to plants, but it also can be used as a natural deodorant to prevent body odor. Chlorophyll is better than other deodorant products because it is an "internal deodorizer", meaning, that instead of it masking the odor like all deodorant brands do it will cleanse your body from the inside out by getting rid of the toxins that are causing the odor. Not only does chlorophyll relieve bad breath(halitosis), body odor, and perspiration odor it also has the ability to purify the blood, remove heavy metals from the body, and provide essential vitamins and minerals to your body.
There are a number of products that sell chlorophyll in liquid form, however, their prices are considerably high and the amount that is in most products will last you lest than a couple of days. That's why it is for your benefit to take it the natural way by eating the top vegetables that have the most chlorophyll content. I have personally surveyed over 30 vegetables to see which vegetable has the most copper, magnesium, and other minerals and vitamins that make up the composition of its detoxifying element. From my research into the vegetables that have the most chlorophyll content these are the top 10 vegetables that will provide you with a better potency than all other liquid chlorophyll products

Nutritional Key:

A = Vitamin A

E = Vitamin E

K = Vitamin K

Ma = Magnesium

Co = Copper

Z  = Zinc

Note: 
* The percentage values listed with vitamin/minerals of the vegetables are based on the (RDI) Reference Daily Intake. Here is the recommended value for all the vitamins/minerals
Vitamin A =  5000 IU
Vitamin E = 14mg
Vitamin K = 80mcg
Magnesium = 400mg
Copper = 2mg
Zinc =15mg

* I  rounded the percentages  of any mineral that had 0.5(or higher) value beside it

* The way I rated each vegetable was  by comparing the amount of each vitamin/mineral they contain and  if  3 out of 5 minerals  of a certain vegetable had a higher content than the other one. Then, that certain vegetable will be ranked higher above the other one.

* Questions marks(?), indicate that I couldn't find the nutritional value of that specific mineral and basically it wasn't listed

Top Ten Vegetables

1. Chard Swiss 

Nutritional Content for chard swiss cooked, boiled, 175g, cup

Co: 0.3mg or 15%

Ma: 150mg or 38%

K: 573mcg or 716%

A : 10717 IU or 214%

E:  3.3mg  or 24%

2. Collard Greens

Nutritional Content for collard greens cooked, boiled, 190g, cup

Co:  0.072mg or 36%

Ma: 38mg or 10%

K: 836mcg or 1045%

A : 551 IU or 11%

E: 0.55mg or 4%

3. Kale 

Nutritional Content for kale 67g , cup

Co:  0.194mg or 10%

Ma: 23mg or 6%

K: 547.4mcg or 684%

A :  10302 IU or 206%

E: ?

4. Dock 

Nutritional Content for  dock 133g, cup

Co: 0.2mg or 10%

Ma: 137mg or 34%

K: ?

A : 5320 IU or 106%

E: ?

5. Broccoli 

Nutritional Content for broccoli ,  280g, large stalk

Co: 0.171mg or 9%

Ma: 59mg or 15%

K: 395.1mcg or 494%

A : 4334 IU or 87%

E: 4.06mg or 29%

6. Balsam Pear, leafy tips 

Nutritional Content for leafy tips, boiled, cooked, 58g, cup

Co: 0.117mg or 6%

Ma: 55mg or  14%

K: 94.6mcg or 118%

A : 1401 IU or 28%

E:  0.84mg or 6%

 











7. Parsley
Nutritional Content for parsley, 60g, cup
Co : 0.089mg or 4%
Ma: 30mg or 8%
K: 984mcg or 1230%
A: 5054 IU or 101%
E: 0.45mg or 3%

8. Brussel Sprouts
Nutritional Content for brussel sprouts, 155g, cup
Co : 0.053mg or 3%
Ma: 28mg or 7%
K: 299.9mcg or 375%
A: 1435 IU or 29%
E:  0.79mg or 6%

9. Beet Greens
Nutritional Content for beet greens, 38g, cup
Co : 0.073mg or 4%
Ma: 27mg or 7%
K: 152mcg or 190%
A: 2404 IU or 48%
E:  0.57mg or 4%

10. Leeks
Nutritional Content for leeks, 89g, cup
Co : 0.107mg or 5%
Ma: 25mg  or 6%
K: 41.8mcg  or 52%
A: 1484 IU or 30%
E: 0.82mg or 6%


The rest of the vegetables I've rated


11. Spinach
Nutritional Content for spinach. 30g, cup
Co: 0.039mg
Ma: 24mg
K:  144.9mcg
A: 2813 IU
E: 0.61mg

12. Green Peas
Nutritional Content for green peas, 145g, cup
Co: 0.255mg
Ma: 48mg
K: 36mcg
A: 1109 IU
E: 0.19mg
13. Asparagus
Nutritional Content for asparagus, 134g, cup
Co: 0.253mg
Ma: 19mg
K: 55.7mcg
A: 1013 IU
E: 1.51mg
14. Okra
Nutritional Content for okra, 100g, cup
Co: 0.094mg
Ma: 57mg
K: 53mcg
A: 375 IU
E: 0.36mg
15. Cilantro
Nutritional Content for cilantro, 50g, per serving
Co: ?
Ma: 16mg
K: ?
A: 3000 IU
E: 1.8mg
16. Zucchini
Nutritional Content for zucchini, 323g, large
Co: ?
Ma: 80mg
K: 8mcg
A: 1000 IU
E: ?
17. Green Bean
Nutritional Content for green beans, cooked, boiled, 125g, cup
Co: 0.071mg
Ma: 23mg
K: 20mcg
A: 875 IU
E:  0.56mg
18. Purslane
Nutritional Content for purslane, 43g, cup
Co: 0.049mg
Ma: 29.2mg
K: ?
A: 568 IU
E: ?
19. Green Peppers
Nutritional Content for green peppers, 149g, cup
Co: 0.098mg
Ma: 15mg
K: 11mcg
A: 551
E: 0.55mg
20. Watercress
Nutritional Content for watercress, 34g, cup
Co: 0.026mg
Ma: 7mg
K: 85mcg
A: 1085
E:  0.34mg
21. Celery
Nutritional Content for celery, 120g, cup
Co: .042mg
Ma: 13mg
K: 35.2mcg
A: 539 IU
E: 0.32mg
22. Artichokes
Nutritional Content for artichokes, 128g, medium
Co: 0.296mg
Ma: 77mg
K: 18.9mcg
A: 17 IU
E: 0.24mg
23. Nopales
Nutritional Content for  nopales, 86g, cup
Co  0.045mg
Ma: 45mg
K: 4.6mcg
A: 393IU
E: ?
24. Cowpeas(black-eyed peas) leafy tips
Nutritional Content for cowpeas leafy tips, cooked, boiled, 53g, cup
Co:  0.082mg
Ma: 33mg
K:?
A: 305
E:?
25. Squash
Nutritional Content for squash, 113g, cup
Co:  0.058mg
Ma:  19mg
K: 3.4mcg
A: 226 IU
E:  0.14mg
26. Vinespinach(basella)
Nutritional Content for vinespinach, 28g, ounce
Co: 0.0mg
Ma: 18.2mg
K: ?
A: 2240 IU
E: ?
27. Cabbage
Nutritional Content for cabbage, 89g, cup
Co: 0.017mg
Ma: 11mg
K: 67.6mcg
A: 87 IU
E: 0.13mg
28. Endive
Nutritional Content for endive, 25g, 1/2 cup
Co:  0.025mg
Ma: 4mg
K: 57.8mcg
A: 542 IU
E: 0.11mg
29. Romain Lettuce
Nutritional Content for lettuce, 28g, cup
Co:  0.013mg
Ma: 4mg
K: 28.7mcg
A: 1626 IU
E: 0.04mg
30. Iceberg Lettuce
Nutritional Content for lettuce, 55g, cup
Co:  0.014mg
Ma: 4mg
K: 13.3mcg
A: 276 IU
E: 0.1mg
31. Arugula
Nutritional Content for arugula, 10g, cup
Co:  0.008mg
Ma: 5mg
K: 10.9mcg
A: 237 IU
E:  0.04mg
32. Epazote
Nutritional Content for epazote, 28g, ounce
Co: 0.1mg
Ma:  33.9mg
K:?
A: 16 IU
E:?
33. Cucumbers
Nutritional Content for cucumbers, 52g, 1/2cup
Co:  0.021mg
Ma: 7mg
K: 8.5mcg
A: 55 IU
E: 0.02mg

Body Odor Diets 3

(Complete)
This post includes the Alkaline and SIBO Diet.

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Body Odor Diet
Alkaline Diet
SIBO Diet

Alkaline Diet: The alkaline diet is mainly based on switching your pH( potential of Hydrogen) balance from acidic to alkaline. Most of our bodies are acidic due to unhealthy foods we eat everyday. This is especially true if your on the SAD  (Standard American Diet) which consists of eating copious amounts of meat, dairy, refined foods, and sweets(refined sugar). Anyways, it has been said that everything we eat has either an acidic or alkaline solution, when we tend to eat too much of acid-forming foods we cause an imbalance in our systems. The excessive acid  lowers our pH level  and cause a bad environment  in our bodies that will produce bad bacteria, viruses, or degenerative diseases. The point of the alkaline diet is to switch your body from an acidic state to a balanced one ; the ratio of alkaline foods to acid foods should be 80:20,
(80% alkaline forming foods and 20 % acid forming foods).Though having an acidic body is bad for you, eating acidic foods is not actually bad, only if the majority of your diet consists of acidic food is when it is considered a problem.

Note: There are foods that have a higher or lower level of alkalinity and acidity. For a more detailed version  of  a alkaline food table and additional information click on these links:
http://www.trans4mind.com/nutrition/pH.html
http://www.angelfire.com/az/sthurston/acid_alkaline_foods_list.html


Note: The highlighted colors on the foods will depend on their order in alkalinity. 
In addition, some foods have two different alkaline levels next to them, the reason for that is the fact that some  alkaline tables have them considered high while other tables considered them  to be low, also  some other foods are not even labeled because I couldn't find the alkaline level for them.
[Superior Alkaline] = **Su**
[High Alkaline]= **Hi**
[Moderate Alkaline]=**Mo**
[Slight Alkaline]=**Sl**


Eat:

Superior alkaline	Type	Lowest alkaline level
Cantaloupe	Fruit	**Hi**
Cayenne	Seasoning	**Hi**
Fresh fruit juice	Fruit	n/a
Kelp	Vegetable	n/a
Lemon	Fruit	n/a
Lime	Fruit	n/a
Mango	Fruit	n/a
Papaya	Fruit	**Sl**
Parsley	Vegetable	n/a
Pear	Fruit	n/a
Pineapple	Fruit	n/a
Raisins	Fruit	**Sl**
Raspberries	Fruit	**Mo**
Sea salt	Seasoning	**Sl**
Sea veggies	Vegetables	n/a
Sweet potatoes	Vegetables	n/a
Tangerine	Fruit	n/a
Umeboshi	Fruit	n/a
Umeboshi plums	Fruit	n/a
Veggie juice	Vegetable	n/a
Watermelon	Fruit	n/a

Highly alkaline	Type	Lowest alkaline level
Alfalfa	Vegetable	**Mo**
Apple	Fruit	**Mo**
Apricots	Fruit	**Mo**
Banana	Fruit	**Sl**
Berries	Fruit	**Sl**
Broccoli	Vegetable	n/a
Carrot	Vegetable	n/a
Celery	Vegetable	**Sl**
Chestnuts	Nuts	**Sl**
Currants	Fruit	**Sl**
Dates(dried)	Fruit	**Sl**
Fig(dried)	Fruit	**Sl**
Garlic	Vegetable	n/a
Ginger root	Spice	**Mo**
Grapes	Fruit	**Mo**
Grapefruit	Fruit	n/a
Honeydew melon	Fruit	n/a
Kale	Vegetable	n/a
Lettuce	Vegetable	**Sl**
Nectarine	Fruit	n/a
Peach	Fruit	**Sl**
Peas	Vegetable	n/a
Persimmon	Fruit	n/a
Pumpkin	Vegetable	**Sl**
Spinach	Vegetable	**Sl**

Moderately alkaline	Type	Lowest alkaline level
Apple	Fruit	n/a
Apple cider vinegar	Other	n/a
Apricots	Fruit	n/a
Beet	Vegetable	**Sl**
Beet greens	Vegetable	**Sl**
Cabbage	Vegetable	**Sl**
Ginger root	Spice	n/a
Grapes	Fruit	n/a
Green beans	Vegetable	n/a
Nightshade veggies	Vegetable	**Sl**
Orange	Fruit	**Sl**
Parsnips	Vegetable	n/a
Peppers	Vegetable	**Sl**
Raspberries	Fruit	n/a
Strawberries	Fruit	**Sl**
Tamari	Spice	n/a

Slightly alkaline	Type	Lowest alkaline level
Almond	Protein	n/a
Beet	Vegetable	n/a
Beet greens	Vegetable	n/a
Berries	Fruit	n/a
Blackberries	Fruit	n/a
Cabbage	Vegetable	n/a
Celery	Vegetable	n/a
Cherries	Fruit	n/a
Chestnuts	Vegetable	n/a
Coconut	Fruit	n/a
Collard greens	Vegetable	n/a
Cucumber	Vegetable	n/a
Currants	Fruit	n/a
Lettuce	Vegetable	n/a
Millet	Protein	**Sl**
Miso	Seasoning	n/a
Molasses	Vegetable	**Mo**
Mushroom	Vegetable	n/a
Nightshade veggies	Vegetable	n/a
Onion	Vegetable	n/a
Orange	Fruit	n/a
Papaya	Fruit	n/a
Peach	Fruit	n/a
Peppers	Vegetable	n/a
Pumpkin	Vegetable	n/a
Radishes	Vegetable	n/a
Raisins	Fruit	n/a
Sea salt	Seasoning	n/a
Sprouts	Vegetable	n/a
Strawberries	Fruit	n/a
Tempeh	Protein	n/a
Tofu	Protein	n/a
Tomatoes	Vegetable	**Mo**

Unknown alkaline	Type	Lowest alkaline level
Alkaline Antioxidant water	Other	n/a
Barley greens	Vegetable	n/a
Bee Pollen	Other	n/a
Cauliflower	Vegetable	n/a
Chard greens	Vegetable	n/a
Chili pepper	Seasoning	n/a
Chlorella	Vegetable	n/a
Cinnamon	Seasoning	n/a
Curry	Seasoning	n/a
Daikon	Vegetable	n/a
Dandelion	Vegetable	n/a
Dandelion root	Vegetable	n/a
Dulce	Vegetable	n/a
Edible flowers	Vegetable	n/a
Fermented Veggies	Vegetable	n/a
Green Juices	Other	n/a
Green Peas	Vegetable	n/a
Herbs	Vegetable	n/a
Kohlrabi	Vegetable	n/a
Kombu	Vegetable	n/a
Lecithin granules	Other	n/a
Maitake	Vegetable	n/a
Mineral Water	Vegetable	n/a
Muskemelons	Fruit	n/a
Mustard	Seasoning	n/a
Mustard greens	Vegetable	n/a
Nori	Vegetable	n/a
Probiotic cultures	Other	n/a
Reishi	Vegetable	n/a
Rhubarb	Rhubarb	n/a
Rutabaga	Vegetable	n/a
Shitake	Vegetable	n/a
Spirulina	Vegetable	n/a
Soured daisy products	Other	n/a
Stevia	Sweetener	n/a
Tropical fruits	Fruit	n/a
Wakame	Vegetable	n/a
Watercress	Vegetable	n/a
Wheat grass	Vegetable	n/a
Whey protein powder	Other	n/a
Wild greens	Vegetable	n/a

[Superior Acidity]= **Su**
[High Acidity]= **Hi**
[Moderate Acidity]=**Mo**
[Slight Acidity]= **Sl**

                                          

Be careful, almost all meats are high in acidity

Avoid:

Superior Acidity	Type	Lowest alkaline level
Barley	Grain	n/a
Beef	Animal Protein	n/a
Beer	Alcohol	n/a
Cheese(Processed)	Dairy	n/a
Cocoa	Other	n/a
Flour(Wheat)	Grain	n/a
Hard Liquor	Alcohol	n/a
Ice cream	Dairy	n/a
Lobster	Animal Protein	n/a
Soft Drinks	Other	n/a
Soy beans	Beans	n/a
Sugar	Sweetener	n/a
Turkey	Animal Protein	n/a
Venison	Animal Protein	n/a
Vinegar	Other	n/a
Walnuts	Nuts	n/a
Wheat	Grain	n/a

High Acidity	Type	Lowest alkaline level
Bacon	Animal Protein	n/a
Bran(Oat)	Grain	n/a
Coffee	Other	n/a
Corn	Grain	n/a
Cranberries	Fruit	n/a
Fish	Animal Protein	n/a
Flour(Wheat)	Grain	**Su**
Green Peas	Beans	n/a
Hard Liquor	Alcohol	**Su**
Lamb	Animal Protein	n/a
Lard	Fat	n/a
Legume	Beans	n/a
Mussels	Animal Protein	n/a
Noodles	Grain	n/a
Oats(rolled)	Grain	n/a
Peanut	Nuts	n/a
Pecan	Nuts	n/a
Pork	Animal Protein	n/a
Salmon	Animal Protein	n/a
Scallops	Animal Protein	n/a
Shrimp	Animal Protein	n/a
Soft drinks	Other	**Su**
Soy Milk	Beans	n/a
Sugar	Other	**Su**
Rice(all)	Grain	n/a
Rye	Grain	n/a
Veal	Animal Protein	n/a
Wheat germ	Grain	n/a
Wheat	Grain	n/a
Wine	Alcohol	n/a

Moderate Acidity	Type	Lowest alkaline level
Barley	Grain	**Su**
Blueberries	Fruit	n/a
Bran	Grain	**Hi**
Catsup	Other	n/a
Cheese	Dairy	n/a
Cheese(Processed)	Dairy	**Su**
Crackers(soda)	Grain	n/a
Cranberries	Fruit	**Hi**
Eggs	Animal Protein	n/a
Ice Milk	Dairy	n/a
Kamut	Grain	n/a
Kidney beans	Beans	n/a
Mustard	Other	n/a
Oatmeal	Grain	n/a
Peanuts	Nuts	**Hi**
Pinto beans	Beans	n/a
Plums	Fruit	n/a
Prunes	Fruit	n/a
Shellfish	Animal Protein	n/a
Safflower oil	Oil	n/a
Sesame oil	Oil	n/a
Spaghetti	Grain	n/a
White beans	Beans	n/a

Slight Acidity	Type	Lowest alkaline level
Amaranth	Grain	n/a
Butter	Dairy	n/a
Canola oil	Oil	n/a
Cheese	Dairy	**Mo**
Eggs	Animal Protein	**Mo**
Fish	Animal Protein	**Hi**
Kidney beans	Beans	**Mo**
Lentils	Beans	n/a
Olives	Vegetable
Pecan	Nuts	**Hi**
Pinto beans	Beans	**Mo**
Plums	Fruit	**Mo**
Prunes	Fruit	**Mo**
Rice(all)	Grain	**Hi**
Rye	Grain	**Hi**
Spelt	Grain	n/a
Sunflower oil	Oil	n/a
Venison	Animal Protein	**Su**
Vinegar	Other	n/a
Walnuts	Nuts	**Su**

Unknown Acidity	Type	Lowest alkaline level
Almond milk	Nuts	n/a
Avocado oil	Oil	n/a
Black beans	Beans	n/a
Bread	Grain	n/a
Carob	Animal Protein	n/a
Carp	Animal Protein	n/a
Chick peas	Beans	n/a
Clams	Animal Protein	n/a
Cod	Animal Protein	n/a
Corn oil	Oil	n/a
Corned beef	Animal Protein	n/a
Cornstarch	Grain	n/a
Corn syrup	Sweetener	n/a
Currants	Fruit	n/a
Flax oil	Oil	n/a
Haddock	Animal Protein	n/a
Hemp seed flour	Grain	n/a
Hemp seed oil	Oil	n/a
Macaroni	Grain	n/a
Olive oil	Oil	n/a
Organ meats	Animal Protein	n/a
Oyster	Animal Protein	n/a
Peanut butter	Nuts	n/a
Pepper	Vegetable	n/a
Pike	Animal Protein	n/a
Rabbit	Animal Protein	n/a
Rice cakes	Grain	n/a
Rice milk	Grain	n/a
Sardines	Animal Protein	n/a
Sausage	Animal Protein	n/a
Spirits	Alcohol	n/a
Tahini	Grain	n/a
Tuna	Animal Protein	n/a

 FYI:  foods that have a slightly alkaline and slightly acidic component to it like olives are always considered neutral.This means that it will not increase or decrease in any acidity or alkalinity in your body.








SIBO Diet: The SIBO(Small Intestine Bacteria Overgrowth ) diet is for people who have similar symptoms to those who have IBS ( constant gas, bloating, diarrhea, etc.). The premise of this diet is to reduce the amount of bacteria in the intestines by cutting out foods that will ferment in your intestines, thus diminishing the bacteria and it's symptoms. And to establish a diet of easily digestible foods so the bacteria in the intestines will not have time to grow when the foods are being digested. This diet prohibits eating high-fiber foods because it will develop a productivity in bacterial growth, and it also restricts the consumption of sugars because it will cause fermentation of bacteria as well. There's not really a list of what you can or cannot eat on a SIBO diet, there only guidelines about what you should or shouldn't do. With that knowledge, I'm going to try and make a list of what should eat and what you should avoid.

For more information on SIBO click on these links
http://www.livestrong.com/article/318789-the-sibo-diet/
http://www.gidoctor.net/diet-ibs-sibo.php

Guidelines for SIBO:
^Avoid sweeteners and reduce your sugar intake to about 40g a day
^ Avoid or limit intake of dairy products
^Avoid high-fiber foods 
^Avoid foods that leave a lot of residue or undigestable substances (ex. peas, beans, lentils)
^Drink about 8 glasses of water daily
^Limit the consumption of sweet fruits 
^Consume a lot of anti-bacterial foods and herbs to kill off the bacteria
^Eat  easily digestible foods to prevent fermentation
^It's preferred to eat cooked vegetables rather than raw because it leaves less residue, which means it is more easier to digest
^Eat vegetables that are low in starch
^Eat foods that are low in carbohydrates
^ The  FODMAP diet  is another choice to try if you have SIBO

Eat
Meat
Beef
Eggs 
Chicken
Turkey
Fish
etc.

Note: these are examples of low-starch vegetables
Vegetables
Broccoli
Cucumber
Carrots
Leeks
Onions
Spinach
Swiss chard
Summer Squash
Tomatoes
Zucchini

Note: limit your intake in whole grains and high-fiber
Grains
Cereal
Potatoes
Breads
Crackers
Rice
etc.

Note: 
*the fruit listed here are considered low in sugar
remember to consume less than 40g of sugar daily
* The sugar content is located right next to the fruit
Fruit
Apricot 3g
Apples 19g
Blueberries 14g
Cantaloupes 14g , cup
Casaba Melon 10g, cup
Cranberries 4g
Grapefruit 9g
Guava 8g
Honeydew Melon 14g , cup
Lemon 1g
Limes 1g
Nectarines 11g
Peaches 8g
Raspberries 5g
Rhubarb 1g

 Did you know that? Rhubarb root is used to cure constipation, diarrhea, and has the ability to remove toxins from the intestinal tract




Strawberries 7g
Watermelon 10g, cup

Spices
Basil
Black Pepper
Cayenne
Cilantro
Cinnamon
Cloves
Cumin
Curry                                                                               
Dill
Garlic
Ginger
Nutmeg
Oregano
Paprika
Rosemary
Tarragon
Thyme
Turmeric

Avoid
Sweet fruits
High fiber foods
Dairy
Sweeteners
High carb foods
Whole grains
Fructose
Processed Foods