Maintaining optimal Acid/Alkaline balance

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An increase in acid levels in the body.can exacerbate many chronic health issues

The human body contains a wide range of pH levels, sometimes at locations that are only a few inches apart. The most acidic site is the stomach (pH 2), while the most alkaline area is the intestines (pH 8).  All tissues and fluids within the body have an optimal pH.  These optimal pH levels differ depending on the function and composition of the tissue or fluid, and the optimal pH of enzymes active within that area of the body.

An increase of acid in the body reduces optimal pH conditions for many enzyme controlled metabolic processes and can, if left untreated, exacerbate many chronic health issues – particularly inflammatory disorders

The golden rule for a balanced acid/alkaline eating plan, is to generally source around 80% of your diet from the ‘alkaline foods’ list and around 20% from the list of ‘acidic foods’.  Try to consume a variety of mainly alkalising foods daily, including salads, fresh vegetables and healthy nuts and oils. Eat plenty of raw foods and ensure an intake of at least 2-3 litres of clean, pure water daily.

Reduce the amount of acidic foods consumed and avoid fatty meats, dairy, sweets, chocolates, alcohol and tobacco. Packaged foods are often full of hidden offenders including sugars and salts. Avoid over cooking which reduces nutrient content. Always consume acidic foods with alkaline foods, as these will reduce the acidic effect e.g. make sure to eat salad/vegetables with meat/seafood.

ALKALINE   FOODS ACID FOODS
VEGETABLES FRUITS MEAT/PROTEIN DAIRY PRODUCTS  
Asparagus Lemon Pork Milk
Artichoke Lime Lamb Cheese
Cabbage (green and red) Avocado Beef Cream
Lettuce Tomato Chicken Yogurt
Onion Grapefruit Turkey Ice Cream
Cauliflower Watermelon (is neutral) Crustaceans  
VEGETABLES   FRUITS MEAT/PROTEIN DRINKS
Radish Rhubarb Seafood (other than small, oily fish) Fruit Juice
Swede   Eggs Soft Drinks
Peas DRINKS     Coffee
Zucchini Fresh Vegetable Juice OTHERS   Tea (traditional)
Leek Pure Water (distilled or ionised) Vinegar – brown, white Beers
Watercress Citrus Water (pure water + fresh White Pasta Spirits
Spinach lemon or lime) White Bread  
Turnip Herbal Tea Wholemeal Bread   FATS AND OILS
Carrot Vegetable Broth Biscuits Sunflower Oil
Green Beans Non-Sweetened Soy Milk Soy Sauce/Tamari Saturated Fats
Beetroot Almond Milk Condiments (Tomato Sauce, Hydrogenated Oils
Garlic FATS AND OILS Mayonnaise etc.) Margarine
Celery Flax Seed Oil Artificial Sweeteners Corn Oil
Cucumber Hemp Oil Honey Vegetable Oil
Broccoli Avocado Oil    
Kale Olive Oil FRUITS  
Brussels Sprouts Evening Primrose Oil All fruits aside from those listed in  
  Borage Oil the alkaline column  
  Coconut Oil      
SEEDS, NUTS & GRAINS OTHERS CONVENIENCE FOODS SEEDS AND NUTS
Almonds Sprouts (alfalfa, mung bean, little Fast Food Pistachios
Pumpkin Seeds radish, chickpea, broccoli etc) Sweets Peanuts
Sunflower Seeds Grasses (wheat, barley, kamut etc.) Chocolate Cashews
Sesame Seeds Chickpeas Microwave Meals  
Flax Seeds Tahini Tinned Foods  
Buckwheat Lentils Powdered Soups  
Spelt Organic Apple Cider Vinegar Instant Meals  
Any sprouted seed Herbs and Spices    
       

Source: Biomedica pH &Acid/Alkaline Balance V03/13

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Judith Magee is an accredited and registered Homoeopath, Naturopath, Herbalist, Nutritionist and Health Educator, with post graduate training in Holistic counselling. With over 20 years spent in private practice, Judith provides safe, effective treatment for a wide range of chronic and acute conditions, combining the best of clinical experience with the latest in technology and integrative health advances.

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