4th July 2016.
Alkalising and Acid foods - what, why, how ???
Previously in other blogs I have mentioned acid and alkalising foods as a suggestion of a diet or lifestyle choice.
Here’s some basics: acid forming foods can do free radical damage. Break down the outer layer of the cell. This is normally fat or lipid. The damage of the outer layer leaves open to the rest of the cell and that then dies. Anti- oxidants protect the lipid layer and stops the breakdown thus keeping you looking younger for longer. Think of the advertising of youthful looking skin – face creams that have alphahydroxy… moisturisers of the plant anti-oxidants. It’s all about protecting the cells and keeping the membrane strong.
By eating predominately alkalising foods you are protecting the body. Keeping it in balance. The body itself produces free radical damage – hard exercise, body building, long distance running. All that lactic acid build up. The tearing and repairing of the muscles produces acid. We can offset these stresses. Don’t forget being in a constant state of stress mentally also does huge amount of damage on the inside with adrenalin, cortisol, and inflammation.
The body has pH of neutral to 5.5. Alkali forming foods 7.5 - acid forming 0.5
7.5 = Extremely Alkaline forming: lemons, watermelon,
7.0 = cayenne, dried dates & figs, limes, mango, melons, parsley, watercress, and seaweeds.
6.5 = asparagus, endive, kiwifruit, sweet grapes, vegetable juices.
6.0 = apples, apricots, alfalfa sprouts, avocados, garlic, leafy greens.
5.5 = sour apples, beans, beats, broccoli, oranges, potatoes with skin, raspberry, apple cider vinegar.
5 = almonds, barley-malt, egg plant, mushrooms, raw honey, spices, tomatoes.
4.5 = amaranth, globe artichokes, egg yolks (soft cooked), quinoa, soy milk, sesame seeds.
4 = unsalted butter, cow’s cream, margarine, oils (except olive), plain yoghurt.
3.5 = slightly acid forming. Blueberries, brazil nuts, salted butter, egg whites, plums, prunes, dry coconut.
3 = barley, bran, cashews, cornmeal, cranberries, lentils, homogenised cow’s milk, mustard, wheat crackers.
2.5 = green bananas, buckwheat, corn & rice, breads, whole hard cooked eggs, pasta, whole grain.
2 = tobacco, fish, white sugar, molasses, refined breads, refined cereals, shell fish, whole foods, wine.
1.5 = beer, brown sugar, chicken, deer, chocolate, coffee, jams, liquor, white pasta, white rice,
1 = extremely acid forming, beef, carbonated drinks, white wheat flour, goat, lamb, pastries, cakes, pork.
0.5 = artificial sweeteners.
So as you can see it is the most natural food and mostly vegetarian foods that keep the body towards an alkaline state. I treat patients for arthritis and often a vegetarian diet will really help. Along with turmeric as this is a potent anti-inflammatory and is also anti-viral, protecting the cell at its DNA level. The more we are alkalised the less prone we are to diseases and inflammation. Research has used vitamin C as an anti-inflammatory and it has worked. But beware high doses can make the bowels loose.
Just slowly introduced more fruits and veg and see how you feel and how you look???
Enjoy the week ☺
Food list found in “alkalise or die” by Dr Theodore Barcode – this is just a small sampler of foods, there are more in the total list.