Have you heard?…The new trend…Learn about the benefits of Alkaline Food

Balance is key. And when it comes to our body’s pH levels, it’s the key to life!

pH is a measure of how acidic or alkaline something is, and our blood pH needs to maintain a slightly alkaline level to keep us healthy. We help our bodies to maintain this pH balance by eating more alkaline-forming foods and fewer acid-forming foods.

  • Alkaline-forming foods include most fruits, vegetables, herbs, nuts, seeds, and herbal teas.
  • Acid-forming foods include most grains, beans, meats, dairy products, fish, fast foods, and processed foods.

Why Is This Important?

When we eat acid-forming foods, our body works to bring our blood pH back into balance by releasing alkaline-rich minerals into our bloodstream (e.g. calcium, phosphorus and magnesium).

If we are not eating enough alkaline-forming foods, then our body has to pull these minerals from our bones, teeth and organs. This can compromise our immune system, cause fatigue and make us vulnerable to viruses and disease.

How To…

Eat a diet of 60-80% alkaline-forming foods and 20-40% acid-forming foods.

For the acid-forming foods, skip the fast-food burgers and processed foods and choose healthier options like beans, grains and other fresh foods. Pesticides tend to be acid-forming, so also choose organic fruits and vegetables whenever possible.

Easy food chart

 

Good To Know

  • An alkaline diet may be especially beneficial in boosting the effectiveness of certain types of chemotherapy treatments. (Source)
  • A highly acidic diet creates a favorable environment for yeast and fungus. When switching to a more alkaline diet, you may notice that you have more energy and that chronic yeast infections begin to disappear.

 

How the body reacts to certain foods is what determines what foods are alkaline-forming and what foods are acid-forming. For example lemons are acidic in nature, but have an alkalizing effect on the body once they are digested. Similarly, milk is alkaline outside the body, but acidic upon digestion.

Scientists can tell how foods will react inside the body by incinerating the food and analyzing the mineral content of its ash. If the mineral content is highly alkaline, then the food will likely have an alkalizing effect on the body, and vice versa.

The type of soil used to grow fruits and vegetables can influence their mineral content, and test results can vary. As a result, different charts can report slightly different pH levels of the same foods.

How to use these charts

Use these alkaline-acid food charts as a general guide, and don’t worry if one chart is slightly different from another. The small differences in degree ultimately won’t make a huge difference. What will make the biggest difference is replacing processed foods with fresh foods, and adding more fruits and vegetables to your diet.

 

Alkaline food chart by degree

Highly alkaline Moderately alkaline Low alkaline Very low alkaline
baking soda apples almonds alfalfa sprouts
chlorella apricots apple cider vinegar avocado oil
dulse arugula apples (sour) banana
lemons asparagus artichokes (jerusalem) beet
lentils banchi tea avocado blueberry
limes beans (fresh green) bell pepper brussel sprouts
lotus root broccoli blackberry celery
mineral water cantaloupe brown rice vinegar chive
nectarine carob cabbage cilantro
onion carrots cauliflower coconut oil
persimmon cashews cherry cucumber
pineapple cayenne cod liver oil currant
pumpkin seed chestnuts collard green duck eggs
raspberry citrus egg yolks fermented veggies
sea salt dandelion eggplant flax oil
sea vegetables dandelion tea ginseng ghee
seaweed dewberry green tea ginger tea
spirulina edible flowers herbs grain coffee
sweet potato endive honey (raw) grapes
tangerine garlic leeks hemp seed oil
taro root ginger (fresh) mushrooms japonica rice
umeboshi plums ginseng tea nutritional yeast lettuces
vegetable juices grapefruit papaya oats
watermelon herbal tea peach okra
herbs (leafy green) pear olive oil
honeydew pickles (homemade) orange
kale potato quinoa
kambucha primrose oil raisin
kelp pumpkin sprouted seeds
kiwifruit quail eggs squashes
kohlrabi radishes strawberry
loganberry rice syrup sunflower seeds
mango rutabaga tahini
molasses sake tempeh
mustard green sesame seed turnip greens
olive sprouts umeboshi vinegar
parsley watercress wild rice
parsnip
passion fruit
peas
pepper
raspberries
soy sauce
spices
sweet corn (fresh)
turnip

Acidic food chart by degree

Very low acidic Low acidic Moderately acidic Highly acidic
amaranth adzuki beans barley groats artificial sweeteners
black-eyed peas aged cheese basmati rice barley
brown rice alcohol bear beef
butter almond oil casein beer
canola oil balsamic vinegar chestnut oil brazil nuts
chutney black tea chicken breads
coconut boar coffee brown sugar
cream buckwheat corn cocoa
curry chard cottage cheese cottonseed oil
dates cow milk cranberry flour (white)
dry fruit elk egg whites fried foods
fava beans farina fructose fruit juices with sugar
figs game meat garbanzo beans hazelnuts
fish goat milk green peas hops
gelatin goose honey (pasteurized) ice cream
goat cheese kamut ketchup jam / jelly
grape seed oil kidney beans lard liquor
guava lamb maize lobster
honey lima beans mussels malt
kasha milk mustard pasta (white)
koma coffee mollusks nutmeg pheasant
maple syrup mutton oat bran pickles (commercial)
millet navy beans olives (pickled) processed cheese
organs pinto beans other legumes seafood
pine nuts plum palm kernel oil soft drinks
pumpkin seed oil red beans pasta (whole grain) soybean
rhubarb safflower oil pastry sugar
sheep cheese seitan peanuts table salt
spinach semolina pecans walnuts
string beans sesame oil pistachio seeds white bread
sunflower oil shell fish pomegranate white vinegar
triticale soy cheese popcorn whole wheat foods
venison (deer) spelt pork wine
vinegar tapioca prunes yeast
wax beans teff rye yogurt (sweetened)
wild duck tofu snow peas
zucchini tomatoes soy milk
turkey squid
vanilla veal
wheat
white beans
white rice

 

 

Article by greenopedia.com

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