Alkaline vs Acidic Foods
Our body tends to be out of harmony when our food intake is primarily acidic.
Ideally we want to work towards 60% plus Alkaline and 40% and less Acidic.
Human blood pH should be slightly alkaline ( 7.35 - 7.45 ). Below or above this range means symptoms and potential disease. A pH of 7.0 is neutral. A pH below 7.0 is acidic, above 7.0 is alkaline.
An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients. The body will try to compensate for acidic pH by using its own alkaline minerals. If the diet does not contain enough minerals to compensate, a build up of acids in your cells will occur.
An acidic and poor pH balance will:
- Decrease the body's ability to absorb minerals and other nutrients
- Make you more susceptible to fatigue, headaches, and illness
- Weight gain and premature aging
- Decrease the energy production in the cells
- Decrease it's ability to repair damaged cells
- Decrease it's ability to detoxify heavy metals
- Potentially make tumour cells thrive
The reason acidosis is more common in our society is mostly due to convenient food. If you lean too high on processed food and grain products, poorly raised meat, eggs and dairy and too little alkaline producing foods like fresh vegetables your at risk. It's in our beverages too - coffee, soft drinks, and using artificial chemical sweeteners in your drinks are borderline toxic and extremely acid forming.
Again, to maintain better health, the diet should consist of more alkaline forming foods - 60 to 80% when restoring and bringing things back in balance.
Generally, alkaline forming foods include: most fruits, green vegetables, cucumbers, beans, spices, herbs and seasonings, and seeds and nuts.
Generally, acid forming foods that we hit a little too much include: grains, legumes, meat, fish, poultry, eggs, dairy, alcohol and coffee.
The food’s acid or alkaline forming tendency in the body has nothing to do with pH of the food itself – ie lemons are very acidic, but the end products they produce after digestion and assimilation are very alkaline forming in the body. Likewise meat tests alkaline before digestion, but leaves acidic after.