Having recovered after 50 years of widespread vitiligo using a nutritional approach which includes green superfoods, I have no doubt whatsoever that my re-pigmentation has been due in large part to the massively high levels of antioxidants in these foods. But I suspect that antioxidants aren’t the whole story.
Compensating for oxidative stress is not the only way that dark, leafy greens fight vitiligo. There is also a compelling body of evidence to suggest that the alkalising effect of these foods may be just as important to restoring health to the entire body, resulting in the elimination of a wide range of symptoms associated with excess acidity, including vitiligo, autoimmune conditions, allergies and arthritis.
Maintaining the correct acidity/alkalinity (or pH) of the blood is an essential part of good health. Unfortunately, it is a fact that the vast majority of our typical western diet consists of acid-producing foods and that most of the alkaline-producing foods are either unpopular or relatively inaccessible. Among the most alkalising ingredients on earth are the following: spirulina, chlorella, kamut, soy lecithin, alfalfa, barley grass, dulse and wheat grass, all of which are in Five a Day+, the superfood blend I use.
The links below are just a small selection of the sites that contain useful information on the subject of alkaline balance for health:
A vitiligo blogger since 2011. My name is Caroline. I had vitiligo for nearly 50 years before finding an effective treatment. I created this blog to share my experiences with others affected by this skin condition.