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Anatomy 101

Acid Alkaline Forming Foods

When they measure how many calories a hamburger has in it, they burn it in an oven. What's left is energy and the ashes.

Similarly, when we eat, foods are broken down, or "burnt", to get the energy we require. Along with the energy, foods leave ashes. Depending on what you ate, the ash will be alkaline or acidic.

Our bodies by nature are 3/4 alkaline, and that is exactly how much alkaline food we need to maintain the balance, 75% to 80% of everything we eat.

Also, note, we're not talking about acidic and alkaline properties of the foods. We're talking about alkaline- and acid- forming properties. For example, lemons are an acidic food, but they are alkaline-forming.

When you consume mostly acidic foods, your body - blood and other fluids, including saliva - tries to restore the alkaline/acidic balance. To achieve the balance, the system uses essential minerals already stored in your body - potassium, sodium, magnesium, and calcium. By doing so, your mineral reserves are eventually depleted if your diet continues to be acidic.

When the reserves are depleted and the body can no longer fight the acidity formed by foods, it stores the by-products in your fat tissue so it may get rid of the acid later. Do you know someone who's been skinny all their life and then suddenly, they're in their 30's-40's and not so thin anymore? Gaining weight is not a normal process that "comes with aging", but rather it's an accumulation of all the by-products that your body was never able to get rid of. Now it's all accumulated in fat tissue.

Fat is a secure storage for the by-products. They're sitting there, waiting for you to give your body a break, so they may be released. If losing weight is your objective, start by cleaning your system and keep it clean.

Besides weight gain, acidity is the cause of majority of degenerative diseases including (but not limited to) cancer, arthritis, ... If your objective is a long and healthy life, clean your system and keep it that way.

Below is a reference table. Ideally, you should try eating 75-80% foods from the left column.

  Juice + is a great way to maintain a healthy balance.

Alkaline-Forming

Acid-Forming

VEGETABLES
Alfalfa
Barley Grass
Beets
Beet Greens
Broccoli
Cabbage
Carrot
Cauliflower
Celery
Chard Greens
Chlorella
Collard Greens
Cucumber
Daikon
Dandelion Root
Dandelions
Dulce
Edible Flowers
Eggplant
Fermented Veggies
Garlic
Green Beans
Green Peas
Kale
Kohlrabi
Shitake
Kombu
Lettuce
Maitake
Mushrooms
Mustard Greens
Nightshade Veggies
Nori
Onions
Parsnips (high glycemic)
Peas
Peppers
Pumpkin
Radishes
Reishi
Rutabaga
Sea Veggies
Spinach, green
Spirulina
Sprouts
Sweet Potatoes
Tomatoes
Umeboshi
Wakame
Watercress
Wheat Grass
Wild Greens

FRUITS
Apple
Apricot
Avocado
Banana (high glycemic)
Berries
Blackberries
Cantaloupe
Cherries, sour
Coconut, fresh
Currants
Dates, dried
Figs, dried
Grapes
Grapefruit
Honeydew Melon
Lemon
Lime
Muskmelons
Nectarine
Orange
Peach
Pear
Pineapple
Raisins

Raspberries
Rhubarb
Strawberries
Tangerine
Tomato
Tropical Fruits
Umeboshi Plums
Watermelon

ALKALIZING PROTEIN
Almonds
Chestnuts
Millet
Tempeh (fermented)
Tofu (fermented)
Whey Protein Powder
Eggs
Cottage Cheese
Chicken Breast
Yogurt
Flax Seed
Pumpkin Seed
Squash Seed
Sunflower Seed
Sprouted Seeds

ALKALIZING SWEETENERS
Stevia

ALKALIZING SPICES & SEASONINGS
Cinnamon
Curry
Ginger
Mustard
Chili Pepper
Sea Salt
Miso
Tamari
All Herbs

ALKALIZING OTHER
Apple Cider Vinegar
Bee Pollen
Lecithin Granules
Molasses, blackstrap
Probiotic Cultures
Soured Dairy Products
Green Juices
Veggie Juices
Fresh Fruit Juice
Mineral Water
Alkaline Antioxidant Water

VEGETABLES
Corn
Lentils
Olives
Winter Squash

FRUITS
Blueberries
Canned or Glazed Fruits
Cranberries
Currants
Plums
Prunes

GRAINS, GRAIN PRODUCTS
Amaranth
Barley
Bran, wheat
Bran, oat
Corn
Cornstarch
Hemp Seed Flour
Kamut
Oats (rolled)
Oatmeal
Quinoa
Rice (all), Brown Rice is mildly acidic
Rice Cakes
Rye
Spelt
Wheat
Wheat Germ
Noodles
Macaroni
Spaghetti
Bread
Crackers, soda
Flour, white
Flour, wheat

ACIDIFYING BEANS & LEGUMES
Black Beans
Chick Peas
Green Peas
Kidney Beans
Lentils
Pinto Beans
Red Beans
Soy Beans
Soy Milk
White Beans
Rice Milk
Almond Milk

ACIDIFYING DAIRY
Butter
Cheese
Cheese, Processed
Ice Cream
Ice Milk

ACIDIFYING DRUGS & CHEMICALS
Aspirin
Chemicals
Drugs, Medicinal
Drugs, Psychedelic
Pesticides
Herbicides
Tobacco

ACIDIFYING NUTS & BUTTERS
Cashews
Legumes
Peanuts
Peanut Butter
Pecans
Tahini
Walnuts

ACIDIFYING ANIMAL PROTEIN
Bacon
Beef
Carp
Clams
Cod
Corned Beef
Fish
Haddock
Lamb
Lobster
Mussels
Organ Meats
Oyster
Pike
Pork
Rabbit
Salmon
Sardines
Sausage
Scallops
Shrimp
Scallops
Shellfish
Tuna
Turkey
Veal
Venison

ACIDIFYING FATS & OILS
Avacado Oil
Butter
Canola Oil
Corn Oil
Hemp Seed Oil
Flax Oil
Lard
Olive Oil
Safflower Oil
Sesame Oil
Sunflower Oil

ACIDIFYING SWEETENERS
Carob
Sugar
Corn Syrup

ACIDIFYING ALCOHOL
Beer
Spirits
Hard Liquor
Wine

ACIDIFYING OTHER FOODS
Catsup
Cocoa
Coffee
Vinegar
Mustard
Pepper
Soft Drinks


       

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Copyright 1999 Joe Martin. All rights reserved.
Revised: June 16, 2011.