Acidic vs. Alkaline Foods
Some foods may seem obviously acidic such as citrus fruits and coffee. But, you may be surprised to learn that only one of these foods is actually acidic when metabolized in the body. You see, it’s the way food is metabolized, and the residue it leaves behind, that determines whether it is acid or alkaline.
For example, lemons are very acidic when tested before they are eaten. After being metabolized in the body, however, lemons have an alkalizing effect because they are high in alkalizing minerals such as calcium, magnesium, potassium and more.
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In general, meat, eggs, grains and legumes, as well as fish and certain dairy products, produce an acid residue in the body. This is fine, and these foods are part of a balanced diet, as long as they are balanced with a healthy amount of alkaline foods.
What Are Alkaline Foods?
Alkaline foods do not tend to play a prominent role in the typical American diet — foods such as green veggies, lentils, spices, herbs, nuts, seeds and certain fruits. These foods are all very important in helping your body maintain a neutral (non-acidic) pH.
A short list of alkaline foods includes:
• Carrots, cauliflower and celery
• Lettuce, spinach and tomatoes
• Apples, avocados, lemons and citrus, and watermelon
• Cinnamon, sea salt and mustard
• Coconut, soybeans and almonds
For a complete list of acidic and alkalizing foods, visit your natural health practitioner or a nutritionist, or check out The Acid-Alkaline Food Guide: A Quick Reference to Foods and Their Effect on pH Levels.