A food’s acid content is reflected in its pH value. Most foods contain enough naturally occurring acids to give them acidic values on the pH scale. A food’s pH value isn’t indicative of its pH nature in the body, however. Eggs, for example, have a slightly alkaline pH, but are acid-forming in the body. Citrus fruits, which are considered high-acid foods, are moderately to highly alkaline-forming in the body. Alkalizing foods support the body’s natural state of alkalinity, or homeostasis. Consumed in moderation, nutritious acid-forming foods are also essential to a healthy, balanced diet.
Metabolism and pH
Foods are classified as acid-forming or alkaline-forming, based on the nature of the minerals that make up their simple compounds, which are released for absorption through the metabolic process. Acidifying minerals include sulfur, phosphorus and chlorine. Most high-protein foods are acid-forming because they’re rich in phosphorus and sulfur-containing amino acids, both of which produce acidic residues when metabolized. Alkalizing minerals include potassium, calcium, magnesium, sodium and iron. Most fruits and vegetables contain potassium citrate, which becomes potassium bicarbonate through the metabolic process. According to “Acid Alkaline Food Guide,” bicarbonate is a very alkalizing substance.
Alkalizing Foods
Most fruits, vegetables, herbs and spices and a few grains, nuts and legumes are alkaline-forming in the body. Some of the most alkalizing vegetables include parsley, cabbage, celery, beets, sweet potatoes, spinach and any winter squash variety, according to “The pH Balance Diet.” Highly alkaline-forming fruits include dates, figs, raisins, avocados, bananas, all melon varieties, blackberries, mangoes, guavas, kiwifruits, and all citrus and stone fruits. Soybeans, green beans and lentils are alkaline-forming, as are almonds and chestnuts, according to “The Acid Alkaline Food Guide.” Alkalizing grains include quinoa, wild rice and japonica rice. Herbal teas, mineral water with fresh lemon juice, unsweetened vegetable juice blends and most unsweetened fruit juices top the list of the most alkaline-forming beverages.
Acidifying Foods
All dairy products, eggs, meat, poultry, fish and seafood are acid-forming in the body. Most poultry is moderately acidifying. While clams are only slightly acid-forming, most other seafood is moderately to highly acid-forming, as is fish, pork and red meat. Dairy products tend to be only slightly acid-forming, but highly processed or aged cheeses, such as parmesan, usually produce more acids. Goat products are exceptions -- according to “The pH Balance Diet,” goat’s milk and cheeses are slightly alkalizing. Most legumes are only slightly acid-forming, while most nuts and grains, including all wheat products, range from slightly to highly acid-forming. Alcohol, coffee and sugary beverages are highly acid-forming, as are processed foods and sugary desserts.
Dietary Balance
Cells and tissues require a slightly alkaline environment to function properly, which is why it’s critical for the body to buffer acid residues with alkalizing compounds and remove them. The body has a limited capacity for acid removal, so a diet that regularly emphasizes acid-forming foods can cause excess acids to build up in tissues, where your body stores them for later removal. Over time, such a diet depletes alkali reserves and tilts the body’s pH toward acidity. This condition, known as chronic metabolic acidosis, can set the stage for many illnesses, including osteoporosis, cancer and chronic fatigue, according to the "Encyclopedia of Healing Foods.” Consuming a diet of 70 to 80 percent alkalizing foods prevents acid buildup and helps preserve alkali reserves.
References
- “Encyclopedia of Healing Foods”; Michael Murray et al.; 2005
- “The pH Balance Diet”; Bharti Vyas et al.; 2007
- “The Acid Alkaline Food Guide”; Dr. Susan E. Brown et al.; 2006
- “Alkalize or Die”; Dr. Theodore Baroody; 1991
- Oklahoma State University; "The Importance of Food pH in Commercial Canning Operations"; William McGlynn
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