Tweet
Has anyone read this book or looked into balancing your acid/alkaline ratio? The book has some new age overtones but overall a good read. I think we all know the dangers associated with processed foods but even eating clean we run the risk of becoming too acidic and running into an onslaught of medical problems as a result. The medical conditions resulting from becoming too acidic range from IBS to cancer.
Some examples of alkaline foods are:
Highly alkaline:
cucumber, kale, kelp, spinach, broccoli, parsley, sprouts, almonds
Moderately alkaline:
avacodo, cabbage, celery, green beans, lettuce, raddish, tomato, lemons, limes, quinoa
Mildly alkaline:
carrots, peas, grapefruit, tofu, flax oil
Mildly acidic:
cantaloup, watermelon, rice, sunflower oil
Moderately acidic:
ketchup, mayo, apple, banana, pineapple
Highly acidic:
alcohol, fruit juice, dairy, beef, pork
The general reccomendation is to try and keep alkalizing foods around 60-70% of your diet.
Some examples of alkaline foods are:
Highly alkaline:
cucumber, kale, kelp, spinach, broccoli, parsley, sprouts, almonds
Moderately alkaline:
avacodo, cabbage, celery, green beans, lettuce, raddish, tomato, lemons, limes, quinoa
Mildly alkaline:
carrots, peas, grapefruit, tofu, flax oil
Mildly acidic:
cantaloup, watermelon, rice, sunflower oil
Moderately acidic:
ketchup, mayo, apple, banana, pineapple
Highly acidic:
alcohol, fruit juice, dairy, beef, pork
The general reccomendation is to try and keep alkalizing foods around 60-70% of your diet.
Comment