The chemical factory that is our body requires a precise equilibrium of 16 basic chemicals. Correct acid-alkaline balance plays a vital role this process. Foods, after digestion and absorption, leave either an acid or alkaline ash in the body depending on their composition. Normal body chemistry should approximate 20 per cent acid and 80 per cent alkaline. Thus our food intake should reflect this balance.
IMPORTANT NOTE: Foods that taste acid are not necessarily acid, for it is the residue after they are burned that determines their Acid-Alkalinity status in the blood, hence the oxidation residue of natural fruit acids when burned in digestion increase alkalinity of the blood while things we think of as tasting alkali are really acid producers. Think opposites when talking about acid and alkali in the body and in the food we eat. This is where a lot of people get in serious trouble with their food intake. If it tastes acid then it will produce alkali in the body, and if it tastes kind of alkali then it will produce acid in the body. The foods we like most produce acid in our body, hence the plague of "ACID REFLUX," that burning sensation in our stomach that feels like a heart attack coming on.
Food burning: Carbohydrates and fats form nine-tenths of the normal fuel of the body, and they are both largely acidic. To process this burnt material and its by-products to places of discharge by the lungs and other organs requires a lot of alkalinity in the blood.
Diseases such as nephritis, rheumatism, premature old age, arteriosclerosis, high blood pressure, skin disorders and various degenerative diseases are traceable, at least in part, to low alkalinity vs. acidity levels.
Flesh foods (Meat) leave highly acid ash and lower the alkali reserve of the blood and tissue fluids. Eggs less so than meats, and cereals even less, but all are still acidic. And these are the foods we LOVE to eat...
Fruits, (with a few exceptions like plums and prunes,) and all green, and root, vegetables taste on the acid side, BUT actually become highly alkaline in the body and help us to alkalinize our blood and tissue fluids.
Our daily diet should consist of four-fifths alkaline-forming foods such as juicy fruits, tubers, legumes, ripe fruits, leafy and root vegetables, and one-fifth acid-forming foods, composed of concentrated proteins and starches such as meat, fish, bread and cereals.
Citrus fruits and their lesser cousins, whole juices are the most agreeable and convenient means of alkalizing the blood due to the large percentage of alkaline salts, mainly potash, which they contain. For example, a pint of orange juice contains seven and a half decigrams of potassium, one of the most potent of alkalis. But, please take your fruits in whole fruit forms where you get the juice but also the rest of the pulp which is much, much healthier for you. Ideally you should consume NO juices but rather the whole fruits.
Food composition is key: Generally high calcium, magnesium, sodium and potassium content produces alkaline effects, while foods containing high amounts of sulphur, phosphorus and chlorine contribute to the acidic effect in our bodies.
Common foods grouped by their acid and alkaline ash:
Acidic food examples that should provide about 1/5 (20%)of an ideal diet are: Bananas (unripe preferably) Barley, Beans, Bread, Cakes, Cereals, Cheese, Chicken Coffee, Confections, Corn, Eggs, Grains, Lentils, Nuts, (except almonds) Meats, Oatmeal, Peas, Rice, Seafood, Sugar, and Tea.
Alkaline food examples that should provide 4/5 (80%) of an ideal diet are: Almonds Apples, Apricots, Bananas (Ripe), Beets, Cabbage, Carrots, Cauliflower, Celery, Coconuts, Cottage Cheese, Cucumbers, Dates, Figs, Grapes, Lemons, Lettuce, Melons, Milk, Onions, Oranges, Parsley, Peaches, Pears, Pineapple, Potatoes, Pumpkins, Radishes, Raisins, Soybeans, Spinach, and Tomatoes.
Food burning: Carbohydrates and fats form nine-tenths of the normal fuel of the body, and they are both largely acidic. To process this burnt material and its by-products to places of discharge by the lungs and other organs requires a lot of alkalinity in the blood.
Diseases such as nephritis, rheumatism, premature old age, arteriosclerosis, high blood pressure, skin disorders and various degenerative diseases are traceable, at least in part, to low alkalinity vs. acidity levels.
Flesh foods (Meat) leave highly acid ash and lower the alkali reserve of the blood and tissue fluids. Eggs less so than meats, and cereals even less, but all are still acidic. And these are the foods we LOVE to eat...
Fruits, (with a few exceptions like plums and prunes,) and all green, and root, vegetables taste on the acid side, BUT actually become highly alkaline in the body and help us to alkalinize our blood and tissue fluids.
Our daily diet should consist of four-fifths alkaline-forming foods such as juicy fruits, tubers, legumes, ripe fruits, leafy and root vegetables, and one-fifth acid-forming foods, composed of concentrated proteins and starches such as meat, fish, bread and cereals.
Citrus fruits and their lesser cousins, whole juices are the most agreeable and convenient means of alkalizing the blood due to the large percentage of alkaline salts, mainly potash, which they contain. For example, a pint of orange juice contains seven and a half decigrams of potassium, one of the most potent of alkalis. But, please take your fruits in whole fruit forms where you get the juice but also the rest of the pulp which is much, much healthier for you. Ideally you should consume NO juices but rather the whole fruits.
Food composition is key: Generally high calcium, magnesium, sodium and potassium content produces alkaline effects, while foods containing high amounts of sulphur, phosphorus and chlorine contribute to the acidic effect in our bodies.
Common foods grouped by their acid and alkaline ash:
Acidic food examples that should provide about 1/5 (20%)of an ideal diet are: Bananas (unripe preferably) Barley, Beans, Bread, Cakes, Cereals, Cheese, Chicken Coffee, Confections, Corn, Eggs, Grains, Lentils, Nuts, (except almonds) Meats, Oatmeal, Peas, Rice, Seafood, Sugar, and Tea.
Alkaline food examples that should provide 4/5 (80%) of an ideal diet are: Almonds Apples, Apricots, Bananas (Ripe), Beets, Cabbage, Carrots, Cauliflower, Celery, Coconuts, Cottage Cheese, Cucumbers, Dates, Figs, Grapes, Lemons, Lettuce, Melons, Milk, Onions, Oranges, Parsley, Peaches, Pears, Pineapple, Potatoes, Pumpkins, Radishes, Raisins, Soybeans, Spinach, and Tomatoes.
As you can see, we all prefer the acid producing foods much more than the alkali producing foods, even though our bodies need them in a wildly inverse order. Foods we normally like should only account for 20% of our food intake, while the foods we prefer less should account for 80% of our food intake.
Foods with high fiber content are also essential and should be eaten regularly as they have a vital role within the body's overall digestive process and are instrumental in smoothly moving the contents of the intestines along. food combining
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