This book is already awash in a flood of positive endorsements by readers. However, the subject of alkalinity is extremely important to me, so I want to add my own endorsement, to this one particular title, among the the host of titles from this author on the subject of alkalinity.I have known about the acid-alkalinity problem for decades. However, I very recently realized I have been "cheating," with acidity, on a massive scale for a long time. So to renew my commitment, I accessed Amazon and ordered three of this author's books on alkalinity. Of these three, this is the one particular book which really spoke to me, in a very powerful way.This book contains a lot of recipes, which I was not interested in. I wanted the pep talk on "transitioning" to an alkaline life style, along with the bevy of novel new insights and information which renewed my faith.REPRESENTATIVE examples of dynamite new information contained in this book:(1). HYDRATION (see, e.g., p. 15). The author's strong and repeated recommendation that, to maintain proper acid-alkaline balance, people should drink 2-3 liters of good quality, filtered water per day. In my extensive prior reading on the alkalinity problem, I do not recall this emphasis on this level of daily hydration. In response to this recommendation, I have already purchased and consumed a number of bottles of ALKALINE water (3 different manufactures) - I intend to continue to do so. Tap water is acid, so switching to bottled alkaline water is a major positive step.(2). ALMOND MILK. In reading this book, I noted that the author REPEATEDLY refers to almond milk, usually as a cooking ingredient. Not knowing anything about almond milk, I went to Wikipedia, and discovered that the formerly niche health food almond milk has only in the past decade exploded on the nutritional market as a NON-DAIRY milk, and rapidly surpassed (in volume sold) soy milk in popularity. The author of this book states (p. 51) that almond milk is alkaline. For me, this was an amazingly useful revelation, of the existence of a significant alkaline food product..(3). QUINOA. I have cooked with quinoa for several decades, and know that quinoa is a nutritionally superior grain. However, I have never discovered a pleasingly tasty way of cooking quinoa. So, I was going to give up on quinoa. In reading this book, I learned that quinoa is this author's favorite grain. Since this author has a high degree of credibility with me, I am going to renew my efforts to find a pleasing way of cooking with quinoa, to produce enjoyable quinoa dishes.This book is disarmingly lucid - a PAGE TURNER, breathlessly zipping right along.Reading this book was, for me, a rewarding, informative and enjoyable REVIEW - LONG OVERDUE.