Your Guide to Alkaline Foods

Posted by Health Boutique on

pH is the measure of a solutions acidity or alkalinity, on a scale of 0-14 zero is the most acidic and 14 is the most alkaline, 7 is neutral.

The body requires a certain pH to function optimally, however each of the body’s systems require a different pH in order to functions at its best.  When the systems are functioning less than optimally, this can cause stress and imbalance within our body.  Symptoms of the body being to acidic can include slow digestion, fungal infections, viruses, low energy, weight gain and many more!

The goal should be to consumed approximately 80% alkaline foods and 20% or moderately acidic to acidic foods.

Use the alkalinity guide below as a reference to understand where your favourite foods sit on the scale!

MOST ALKALINE

– lemon and lime
– Himalayan and sea salt
– 9 + alkaline ionized water 
– watery green vegetables like cucumbers and celery 
– dark leafy green vegetables and cruciferous vegetables like kale, collard greens, spinach and cabbage 
– sea vegetables and algae like spirulina and chlorella
– wheatgrass and most sprouts and sprouted grasses

 

MODERATELY ALKALINE

– bitter fresh herbs such as parsley and cilantro
– avocados
– most other vegetables such as tomatoes, bell peppers, green beans,          carrots, radishes, onions, ginger and garlic
– lettuces such as endive, arugula 
– almonds and pumpkin seeds
– green tea

 

LOW ALKALINE

– raw, unprocessed coconut water and coconut meat
– most cooked vegetables
– cauliflower
– pseudo grains such as buckwheat, quinoa, wild rice as well as millet
– raw, unrefined plant oils such as flax, avocado, coconut, primrose and  borage oil

 

NEUTRAL

For reference ~ 7.0 pH is right in the middle of the spectrum. Human blood is 7.365

– most tap waters, spring water and sea water
– raw goat dairy
– most olive oils

 

SLIGHTLY ACIDIC

– fresh tart berries such as raspberries and blackberries, dates, figs
– most sprouted grains and legumes such as soy and lentils
– most nuts such as brazil nuts, pecans and hazelnuts
– watery fruits like watermelon and melon, grapes and apples
– sweet fruits such as mangos oranges, strawberries and cherries
– amaranth, white and brown rice, oats, barley, wheat and other grains
– most cooking oils such as sunflower oil, grapes oil, canola, and corn oil
– sweeteners such as honey, maple sugar and molasses 
– freshwater fish and organ meats

 

MODERATELY ACIDIC

– dried fruit
– most coffee
– most chocolate
– most mushrooms
– most cheeses
– most condiments 
– poultry, eggs, ocean fish and shellfish

 

MOST ACIDIC

– black tea
– sugar-sweetened fruit juices
– sodas
– alcohol
– artificial sweeteners
– white sugars
– refined flours
– pasteurized dairy 
– other animal protein sources such as pork, veal and beef
– most canned foods

 

 

source: thechalkboardmag

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