The human body maintains tight regulation of its acidity levels, because cells will function normally only within relatively narrow limits of pH. The body regulates its pH by constantly adjusting physiological processes, such as kidney and lung function. However, the foods you eat can play a role in increasing or decreasing body pH, and some foods can be more alkalizing than others.
Definition
When a solution is alkaline, or has alkalinity, it means it has the ability to neutralize acids. Alkalinity is expressed as a pH number, on a scale of 0 to 14. A pH of 7 is neutral, neither acidic nor alkaline. A substance measuring a pH between 7 and 14 is alkaline, and is called basic. The closer a substance is to pH 14, the more alkaline it is. Foods are substantially made of water, so they also have a pH that can be measured. Because the human body is mostly liquid, it also has a pH, which is usually measured through a blood sample.
Alkalinity and the Body
The body can be made more or less alkaline, depending on a variety of factors. The lungs, kidneys and the body's buffering system are the main regulators of overall alkalinity, according to the Merck Manuals. Eating too many foods that are alkaline or acidic can change the body's pH level. According to HeartSpring.net, if about 80 percent of your food is alkaline, it will help to keep your body from becoming too acidic. Bacteria, yeast and fungus in the body can produce acid. Buffers such as the minerals in foods can neutralize both acids and bases in the body. Lack of enough buffers in food can cause the blood pH to increase or decrease.
Fruits and Vegetables
Some fruits are highly alkaline, including include melon, pear, orange, pineapple, peach, raisins, banana, dried figs, coconut, cherries, dates, avocado, cranberries, apple and apricot. Vegetables with high alkalinity include tomato, wheat grass, sweet potato, pumpkin, spinach, peas, peppers, onion, lettuce, mushrooms, Brussels sprouts, green beans, eggplant, garlic, escarole, asparagus, dandelions, cucumber, cabbage, broccoli, carrot, alfalfa, fennel, celery, beets, chestnuts, almonds, chili pepper, tamari, ginger and cinnamon.
Other Foods
Other food products are alkalizing or become alkaline once they are eaten. Alkalizing sweeteners include rice syrup, maple syrup and stevia. Millet, whey protein powder, almonds, chestnuts and fermented tofu are alkalizing proteins. Alkalizing beverages include pure or mineral water, almond milk, vegetable broth, non-sweetened soy milk, fresh vegetable juice, lemon water and herbal tea. Lemons are naturally acidic, but they become alkaline after digestion. Note that the opposite applies to meats; while they are alkaline before digestion they become acidic afterward. For this and other reasons, anyone going on a high alkaline diet should exercise caution and first seek the advice of a health professional.
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