It’s pretty simple. The body and its processes—including the immune, metabolic, enzymatic and restorative processes—do better in an alkaline environment instead of an acidic one. Unfortunately, the foods typically consumed by most Americans are overly acidic-forming foods, and that’s hurting our health.
Let’s back up the train a bit, though, and talk about pH. The body’s internal environment is sustained at a pH level of nearly 7.0, which is more alkaline. It’s in a state of constant flux, however, and the body works continuously to keep it at its 7.0 alkaline pH. In so doing, the body must have oxygen, water and acid-buffering minerals—in addition to quickly getting rid of waste products—to maintain this pH level. In short, the body takes the nutrients you give it from your food, which will either alkalinize or acidify the blood.
Sometimes the body has to work extra hard, too, to keep this pH equilibrium. For example, the acid-forming metabolic effects of processed foods, excess stress and unhealthy inflammation levels all contribute to the acidity of the body. Therefore, the body must have a healthy store of mineral-buffering reserves to offset this acidity and return the body to its healthy alkaline state.
If, however, there are not enough “reserves” to combat the acidic infiltration, then there can be problems. For example, if there aren’t enough alkalinizing minerals from food, then the body will take it from bones and other areas to achieve the pH balance it needs. When those sources run out, then the body can really struggle healthwise. That’s where the alkaline advantage of alkaline-forming foods comes in.
Unsurprisingly, most veggies, fruits, sprouts, seeds, roots and tubers are generally packed with alkaline-forming nutrition, while higher carb and unhealthy fat foods— including highly refined and processed foods full of unhealthy fats, sugars, simple starches, chemicals, additives and GMOs—increase acidic levels.
Some delicious alkaline-forming foods, however, include:
Green, leafy veggies such as spinach, Swiss chard and kale
Raw, grassfed milk and dairy products
Cruciferous veggies such as broccoli, cabbage and cauliflower
Melons such as watermelon, cantaloupe and honeydew
Root veggies such as carrots, beets, turnips and radishes
Of course, foods to avoid include processed or refined foods of any kind, including refined grains; conventional dairy; conventional meat; vegetable oils, artificial sweeteners and processed sugars.
Go with the alkaline advantage. It’s best for your body.
Thanks to Garden of Life and Rubin Jordan for the above article.