Your body carries out innumerable chemical reactions throughout the course of a day that keep it functioning within strict requirements of temperature, pH and other conditions. The foods you eat contribute, in large part, to the acid and alkaline chemical balance that keeps you healthy or makes you more vulnerable to illness.
Proteins
Proteins, both animal and plant, acidify your system in several ways, according to naturopath Christopher Vassey, author of "The Acid-Alkaline Diet for Optimum Health: Restore Your Health by Creating pH Balance in Your Diet." Proteins are broken down into amino acids, which contribute to an acid pH. By-products of protein digestion, such as uric acid and ammonia, are acidic. Animal proteins contain the acidic elements phosphorus and sulfur. Additionally, some plant proteins, such as legumes, are high in purine compounds that contribute uric acid. Purines are also responsible for the acidifying effects of coffee, tea and cocoa.
Fats
Fats, by virtue of their component fatty acid molecules, are acidifying, says Vassey. Saturated fats create an acid environment because they are more difficult to digest than unsaturated fats. Incomplete or faulty fat digestion generates toxic and acidic substances, such as acetone or betahydroxybutyric acid. Fats are prevalent in the Western diet, particularly saturated fats, and are a major contributing factor to acidification.
Carbohydrates
Carbohydrates, like fats, are composed of long chains of repeating molecules, in this case sugars. Your digestive system breaks carbohydrates down in a multistage process. If that process is inefficient, acidic intermediary compounds build up. Additionally, carbohydrate molecules are quite long -- up to 250,000 sugar molecules, increasing the chances of incomplete or interrupted digestion. Both processed and whole grains present this challenge to the digestive system. The typical Western diet, often excessively high in carbohydrates, is acidifying for this reason. However, you can reduce the acidifying nature of grains and legumes by sprouting them. The sprouting process consumes much of the carbohydrate in the grain, resulting in an alkalizing effect.
Fruits and Vegetables
The list of alkalizing foods includes primarily green and colored vegetables and fruits, which contain alkaline substances that, when broken down, form alkaline by-products. Though these foods do not provide as many calories as acid-producing proteins, fats and carbohydrates, they contribute vital alkalizing effects. Include some raw or cooked vegetables at every meal to counteract the acid-forming foods. Alternatively, vegetables can be juiced and consumed as a beverage with other foods. Another option is to use a supplement of powdered greens. Mix a teaspoon into juice or water to add alkaline balance to a meal. Most fruits provide alkaline effects, in particular, lemons and other citrus fruits, which contain very little acid-forming sugar, according to Robert O. Young, Ph.D., author of "The Ph Miracle: Balance Your Diet, Reclaim Your Health." Drink water with lemon or add lemon juice to other juices and foods to increase your alkalinity.
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