lemon in water-does it help burn fat?

Ok so I clarified what my friend was saying. She listened to Tony Robbins speak about PH balance in the body ( she loves him...he is a great motivator but now is he a dietician? :noway: )

I am a bit confused, but share what she learned in hopes we can better define the theory.

Anyway-apparently the show was geared towards people trying to lose the last 10. The theory is the body is too acidic and needs to be 'balanced'

He stated the easiest thing we can do is put lemon in water, but this alone will not balance our body. We must think green when we eat, the greener the food the better for the alkaline balance.
here is what my friend relayed from the program: (not quoted )

Bad micro organisms can't grow In an alkaline environment, this is good.

In an acid environment, yeast and other micro organisms grow. They need food so they eat your nutrients and you keep the empty calories.

Also said something about our bodies holding onto fat in defense of the acid in our body.

Foods that provide alkaline:
" Go Green" which means any live food that is green
Lemon in water is #1 simple thing you can do to increase alkalinity.
Almonds
Carrots
Dates
Avocados
Limes
Coconut
Celery
Cucumbers
Walnuts
Wheat grass
Peppers
Tofu
Spinach
Onions
Asparagus
Green beans
Figs
Radishes

Foods to avoid:
Processed fats
Animal meats
White flour
refined sugar
Cows milk
Cheese
Lobster

If you do eat a food that is on the bad list, load it up with other foods that are good to balance it.

Any comments? I am curious what everyone thinks. I have never made it the the last 10 so what would I know!! :laugh: :laugh: :laugh:

Ok, just caught up with this thread after a few days. I hadn't followed it but got intrigued yesterday after stumbling upon a reference on a diabetes forum about acidic beverages and diabetes. Sooo, I did some research and found some very interesting info out there about this as it relates to diabetes.

I'm passing along just one article by a man who is HIGHLY respected in the diabetes community,does tons of research and writes extensively about living with diabetes. You will note that he references this article as well to article in medical journels--this guy isn't a quack, he does his research and does it VERY WELL!

The links between acidic beverages and BG levels has intrigued me enough that I intend to try it and see if it makes a difference for my diabetes.

Anyway, you're probably thinking--"I'm not diabetic, so what does it mean for me?" Well, note the one line in this article as to HOW acidic beverages help control BG levels:

"All these foods will help you hold your blood glucose in check. They do that by slowing the speed with which your stomach empties."

If it slows the speed with which your stomach empties, then you will feel "fuller" longer and not as hungry later.....

so, will lemon juice "burn fat"? Not from what I've learned but it might help you in other ways that could help your journey to health!

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Acidic Foods: Another Way to Control Blood Glucose
By David Mendosa

Most of us know that when we eat protein, fat, or fiber our blood glucose levels won’t go up. Yet few of us are aware of other foods that will actually reduce these levels.

All you need is a little acid. But it matters a lot what type of acid.

Slowing your stomach.

Acetic acid seems to be the most effective. You don’t eat or drink acid? Actually, acetic acid is the chief acid of vinegar.

The best types to use are red or white wine vinegars. The most common vinegar, white, is cheap but somewhat harsh-tasting, so it’s not a good choice for most recipes. The other common vinegar, cider vinegar, is milder and less acidic. The less common but well-known balsamic vinegar is much sweeter and would probably be a poor choice. So too is rice vinegar, which has a sweet flavor and light acidity.

Vinegar is a key ingredient in several different dishes. Typically, it is used together with oil to dress salads and vegetables. Its presence in pickles is also noticeable.

Lemon juice is just as powerful as vinegar, Jennie Brand-Miller says. Lime juice is likely to work just as well.

A surprisingly small amount is effective. A typical vinaigrette dressing of oil and vinegar works well and can taste wonderful. Add mustard powder, garlic, and your favorite spices.

In one study the glucose response with vinegar was 31 percent lower than without it. In another study vinegar significantly reduced the glycemic index of a starchy meal from 100 to 64 (where white bread = 100).

Fermented foods also reduce blood glucose levels. The natural fermentation of starch and sugars by a yeast starter culture that produces lactic and propionic acid is what makes sourdough bread. In a third study the glycemic index of sourdough bread was 68 compared 100 for non-sourdough bread.

All these foods will help you hold your blood glucose in check. They do that by slowing the speed with which your stomach empties.

Your best bet is to include a side salad with an olive oil and vinegar or lemon dressing in as many meals as possible. Your body will thank you.

Primary References:
Liljeberg H, Bjorck I. “Delayed gastric emptying rate may explain improved glycaemia in healthy subjects to a starchy meal with added vinegar.” Eur J Clin Nutr. 1998 May;52(5):368-71.

Liljeberg HG, Lonner CH, Bjorck IM. “Sourdough fermentation or addition of organic acids or corresponding salts to bread improves nutritional properties of starch in healthy humans.” J Nutr. 1995 Jun;125(6):1503-11.

Brighenti F, Castellani G, Benini L, Casiraghi MC, Leopardi E, Crovetti R, Testolin G. “Effect of neutralized and native vinegar on blood glucose and acetate responses to a mixed meal in healthy subjects.” Eur J Clin Nutr. 1995 Apr;49(4):242-7.

Secondary Reference:
Brand-Miller, Jennie, Kaye Foster-Powell, and David Mendosa. “What is the advantage of vinegar, lemon juice, and sourdough bread?” in What Makes My Blood Glucose Go Up…and Down? New York: Marlowe & Company, 2003, p. 141-2.
This is by far the most extensive discussion of the advantage of acidic foods in the popular literature.