The alkaline diet espouses eating foods that take the body from a deleterious, acidic state from eating processed foods and fatty meats to a more alkaline blood chemistry. Balancing pH can result in better immune function, increased bone strength and more muscle mass says nutritional biochemist, John Berardi. Alkaline dieters can balance their pH with vegetables, fruits and some beverages.
Vegetables
Drs. Thomas Remer and Frederic Manz conducted research in 1995 to determine the impact of various foods on the body's pH. They concluded that vegetables provided the most alkaline response of any food. Summer squash, acorn squash, butternut squash, parsnip, radish, horseradish, broccoli, lettuce, spinach, beet greens, mustard greens, dandelion greens, chard, seaweed, collard greens, onions, mushrooms, carrots, bell peppers, hot peppers, artichokes, tomatoes, cabbage, sprouts, celery, kohlrabi and kale are the vegetables that can be consumed while on the alkaline diet.
Fruits
A close second place to vegetables in the ability to reduce body acidity were fruits according to Remer and Manz. Incorporating more fruits will help the alkaline dieter achieve stronger bones, muscles and immune systems. Apples, oranges, pears, peaches, plums, kiwis, pomegranates, grapes, watermelon, cantaloupe, honeydew melon, cassava melon, pineapple, guava, nectarines, apricots, straberries, blackberries, blueberries, raspberries, mullberries, avocado, cherries, grapefruit, lemon, lime, mango, papaya, tangerine, starfruit, boysenberries, rhubarb and cucumbers are fruits to improve your health. One fruit that does not fit the bill, however, are bananas, which can be eaten in the alkaline diet but only infrequently.
Beverages
Many beverages can be used to enhance the alkalinity of the body. Though Berardi suggests that water and green tea are most preferable, alkaline dieters can enjoy light beer, vegetable and fruit juices, and red and white wines, and mineral water to enhance the alkalinity of the body. Alkaline dieters should attempt to maximize their liquid consumption from above foods while reducing consumption of milk and dairy based beverages, stout beers and soft drinks.
References
- John Berardi: Covering Nutritional Bases
- "Journal of the American Dietetic Association;" Potential renal acid load of foods and its influence on urine pH; Thomas Remer, PhD and Frederic Manz, PhD; July 1995
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