An alkaline diet works on moving the balance toward fresh fruits and vegetables, whole grains, wholesome protein sources such as beans and legumes, and healthy oils such as olive and flax seed.
The high sugar, high fat, refined foods like white bread make way for a diet which is less acidic.
Understanding acidity may be a good way to understanding how your body reacts to foods, and why perhaps introduced refined foods, or more so an over reliance on them can affect the chemical balance of your body.
Black tea is highly acidic, and green tea is alkaline. So we could assume that the tea making oxidisation process transforms the chemical properties of tea.
We mentioned olive oil as being a healthy oil, part of this is the lack of acidity.
Apples are alkaline.
pH is the most widely used scientific method for ranking acidity, and it goes from 0-14, with low numbers being the most acidic and high numbers being the least acidic.
When the body's pH is kept at a slightly alkaline level, all the systems can work more efficiently.
When we refer to the alkaline/acidity of foods we are referring to the affect on the body being an increase in acid levels or an increase in alkalinity.
Lemons have an alkaline affect on the body, even though they are acidic.
"Whether a food has an acidic or alkaline effect on the body has little to do with that food's pH before it is digested.
Instead, it depends on whether acidic or alkaline byproducts are created once it is digested and processed by your body."
Acidic: meat, poultry, fish, dairy, eggs, grains, alcohol
Neutral: natural fats, starches, and sugars
Alkaline: fruits, nuts, legumes, and vegetables
To aid digestion you may want to 'process' alkaline foods. Look for cooking methods that retain nutrients like steaming.
Avoid overcooking vegetables.
When you have weaned yourself off of the 'modern refined foods' you will start to notice the flavour of vegetables like carrots and cellery.
Tomatoes deserve their own special mention.
The acidity of fresh tomatoes can be closely associated with their degree of ripeness. The more mature and ripe, the lower the acidity, with pH approaching the 4.9 end of the range described earlier. For this reason, if a person is looking for ways to decrease the acidity of his or her tomatoes, I would suggest buying only the ripest ones, and steering clear of anything less than fully ripe.
Drinking carbonated water instead of a sugary soft drink has to be better for you right?
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