Foods are categorically acidic or alkaline based on how they affect the body – not whether they are acidic or not. For instance, lemon may taste acidic, however, once in the body, lemon is alkalizing after being metabolized. An acidic environment provides the foundation for disease to develop and thrive.
In contrast, many diseases, including some cancers cannot survive in a more aerobic (oxygen-rich), alkaline state. The body functions optimally at a slightly alkaline pH of 7.5. A diet ratio of about 70% alkaline to 30% acidifying foods is best for optimal pH. The current SAD (Standard American Diet) is more of the reverse of this, with the majority of food intake being acidic. Alkalizing the diet is one of the best ways to practice prevention.
pH is a very delicate balance that the body constantly and vigilantly maintains… the slightest variation in pH could be near fatal with symptoms varying from coma induced from blood sugar imbalance to convulsions and quite possibly - death.
Foods that are acidic are:
- Coffee, Alcohol and soft drinks
- White flour and products (pastries)
- Whole grains
- Fats (such as trans fats)
- Nuts and seeds
- Fruit - most
- Green Beans
- Dandelion greens
- Tomatoes - cooked
- Vegetables – most, including sea vegetables
Foods like cheeses, milk and yogurt tend to lean more towards acid than alkaline because of pasteurization – which makes them more acidic. Sometimes they are referred to as buffers, but they are essentially acid forming because they are processed and not in raw form.
From these lists, it is obvious to see that the Western Diet consists mostly of acidifying foods – heavy meat consumption, white flour, fats and sugars. These lists do not suggest eating more salt and potatoes - (want fries with that?), but rather give an idea of what is acid forming and what is alkalizing to the body. What we need is balance. For optimum health, alkalize!