Consumption of acid-forming foods is essential for our nutrition. Our ability to metabolize these acids depends on the quantity and frequency of intake, time of ingestion, but especially the balance between acidifying and alkalizing foods.
Acidifying foods are foods that liberate acid metabolites during processing in the body (digestion, cellular use). They are acid producing. Most acidifying foods are, however, the basic nutrients of our nutrition, that so their consumption cannot be avoided. The idea is to limit the quantity consumed and combine them with other "alkalizing" foods so as to reduce the impact of their acidifying effect.
Refined foods produce acid through vitamin and trace element deficiency (ionization, pasteurization.) or by the difficulty to be completely processed by the body.
NB. A daily intake of good quality proteins is essential for efficient metabolic syntheses
The alkalizing foods are rich in bases and poor acidic substances. The transformation of these foods the body does not release acidic compounds. The alkalizing foods therefore have alkalizing properties beneficial to the field.
Foods that are acidic to taste are acidifying for acid-sensitive individuals (or with metabolic deficiencies) and alkalizing for others.
Acidic foods are foods naturally rich in acidic compounds, such as lemon juice. In the body, these acidic foods will be metabolized. In a healthy person, the metabolism will lead to a neutralization of acids and a release of the mineral bases in fruit: the result will be an alkalizing effect.
However, in a person with metabolic deficiency acids will not be neutralized physiologically. Compounds remain in the body in acid form and will then be neutralized by bases taken from tissues, including bone. Acidic foods will thus have a strong demineralising effect. Thus, the alkalizing or acidifying effect of acidic foods depends on the metabolic capacity of the subject. Consumption must be monitored closely.
However, "acidifying" or "alkalizing" foods have the same alkalizing or acidifying effect for all.
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Butter, whole cane sugar |
Black bread, whole bread, rusk |
White bread |
Cereal based coffee, chicory, carrot juice |
Green tea, oolong tea, maté, roibos, thyme, rosemary |
Coffee with milk, black tea, chocolate |
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Fresh milk, plant milk (almond, soy, rice) un-sugared herb tea |
Unsweetened cooked cereal flakes, milk |
Industrial jams, acidic fruits, honey |
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Cheese, boiled egg, rice cake |
Fresh cheese, yogurt and fruit |
Pastries |
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Dried fruit soaked overnight, almond, banana, fruit concentrates |
Sweet fruits, compote |
Citrus juices |
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Soup |
White meat |
Red meat, meat in sauce |
Cooked vegetables, potatoes |
Lean fish |
Charcuterie, fatty fish |
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Crudités, green salad |
Egg, omelette, tofu |
Pizza, hot dog, beans and legumes |
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Sprouted seeds |
Whole grain pasta |
Refined cereals, chips pasta/tomato sauce |
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Corn polenta, tortillas |
Cooked cheeses, gruyere, Emmental |
Strong cheeses, white bread |
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Cottage cheese, mozzarella |
Whole or semi whole grain cereals |
Wine, sodas, coffee, black tea |
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Fresh goat or ewe cheese |
Sweet desserts, sodas, coffee |
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Dried fruit soaked overnight, almond, banana, fruit concentrates |
Whole grain biscuits, honey, sweet fruits |
Candy bars, pastries, jam |
Unsweetened herbal tea, plant milk (almond, soy, rice) |
Green tea, oolong tea, maté, roibos, thyme, rosemary |
Wine, sodas, coffee, black tea |
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Cottage cheese |
Yogurt |
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