The relative
alkalinity or acidity of food is measured by the pH value of
the ash residue that remains after the food has been metabolised
by our body. This ash can be acid, alkaline or neutral depending
largely upon the mineral content of the food.
As a basic rule - potassium, calcium, magnesium, zinc, silver, sodium and iron
leave an alkaline residue while sulphur, chlorine, phosphorous and iodine create
an acid environment.
The foods that are either alkalising or acidifying are very easy to categorise.
The common sense 'bad' foods (sugar, refined foods, foods high in saturated fat
and trans fats, meat, dairy, yeast, fizzy drinks, crisps, chocolate, alcohol
etc) all leave an acid ash. Conversely, the common sense 'good foods' (salads,
vegetables etc) are alkalising.
The confusing food for many people is fruit. The bottom line is that due to the
extremely high sugar content, most fruits have an acidifying effect on the body.
This is a great shame due to the nutrients that they also contain. However, the
con's outweigh the pro's. The fruits that are an exception to this rule include:
avocado, lime, lemon, watermelon and tomato.
Food pH Chart
The
pH score given is an approximate relative potential of acidity
(-) or alkalinity (+) within one ounce of food:
