Acid/alkaline refers to the type of residue left in the body after a food is metabolized. The key idea is to consume plenty of fruits and vegetables that are loaded with minerals to offset the demineralizing effects of consuming acid-forming foods like sugar, refined carbohydrates and animal proteins. This model helps explain why we like to put salt (contractive) on eggs (also contractive) because helps alkalize the natural acid-forming effects of eggs. Likewise, we enjoy the alkalizing effects of coffee when we eat a sugary dessert. The Acid/Alkaline Model add another dimension to unraveling the mysteries of sugar cravings.
Alkaline
|
Balanced
|
Acid
|
---|---|---|
All Vegetables | Brown Rice | Wheat |
Most Fruits (not dried) | Corn | Oats |
Millet | Soybeans | White rice |
Buckwheat | Lima beans | Pomegranates |
Sprouted beans | Almonds | Strawberries, Cranberries |
Sprouted seeds | Sunflower seeds | Dried fruits |
Olive oil | Brazil nuts | Breads |
Water-soaked almonds | Honey | Refined flour |
Most Dried Beans and Peas | Refined Sugar | |
Unrefined Coconut Oil | Eggs, Butter | |
Fish | ||
Meat, Poultry |