What kind of food is alkaline?

The foods we consume on a daily basis can be broadly divided into acidic foods and alkaline foods. From a nutritional point of view, a reasonable combination of acidic and alkaline foods is a guarantee for good health.

Generally speaking, acidic food refers to the food that contains inorganic salts such as phosphorus, sulfur, chlorine and other elements that can form acids in the human body, which can make body fluids appear acidic, such as polished rice, white flour, sugar, peanuts, chicken, duck and fish, shrimp, eggs, wine, shellfish, etc. The inorganic salts that form alkali in the body, such as calcium, sodium, potassium, iron, magnesium and other elements are dominant foods, can make body fluids appear alkaline foods, such as various vegetables, fruits, milk, soy products, tea, kelp, etc.

List of food acids and bases.

Strong acidic foods: egg yolks, cheese, desserts, sugar, tuna, flounder.

Medium acidic foods: ham, bacon, chicken, pork, eel, beef, bread, wheat.

Weakly acidic foods: white rice, peanuts, beer, seaweed, octopus, chocolate, water pasta, green onions.

Strong alkaline foods: grapes, tea, wine, kelp, citrus, persimmons, cucumbers, carrots.

Medium alkaline foods: soybeans, tomatoes, bananas, strawberries, egg whites, prunes, lemons, spinach, etc.

Weakly alkaline foods: red beans, apples, cabbage, tofu, cabbage, rape, pears, potatoes.

Most people have a very vague understanding of the acidity and alkalinity of food, and think that lemons that taste sour are acidic. In fact, the acidity and alkalinity of food are not determined by simple taste. The so-called acidity and alkalinity of food refers to whether the inorganic salts in the food are acidic or alkaline.

The acidity and alkalinity of food depends on the type and amount of minerals contained in the food: potassium, sodium, calcium, magnesium, and iron enter the human body and show an alkaline reaction; Phosphorus, chlorine, and sulfur are acidic when they enter the human body. Alkaline foods are mainly divided into:

1. Vegetables and fruits; 2. Seaweeds; 3. Nuts; 4. Sprouted cereals and legumes. It is necessary to avoid or reduce the intake of the following acidic foods: 1. starch; 2. Animal food; 3. Sweets; 4. Refined and processed foods (such as white bread, etc.); 5. Fried food or cream; 6. Legumes (such as peanuts, etc.).

Alkaline foods are recommended.

1.Apple. Fruits are the easiest to digest in food and the best body cleanser.

Among fruits, apples are known as the best alkaline food, which can improve acidic physique to maintain the acid-base balance of the human body, and eating apples can quickly neutralize excessive acidic substances in the body, thereby enhancing physical strength and disease resistance. In addition to neutralizing the acid-base balance, research analysis has also shown that eating apples often is beneficial, because apples will increase satiety, and eating before meals can reduce the amount of food eaten to achieve the purpose of **.

2.Vegetables: Almost all vegetables, especially leafy greens, are alkaline foods.

They are rich in vitamins and minerals, which can increase nutrients for the body. The large amount of fiber in vegetables can also improve the body's digestive function and maintain the health of the stomach and intestines. Therefore, they are very suitable for neutralizing a large number of acidic foods in the body, such as meat and starch, and help food to be digested and excreted in time.

As we all know, the digestive juices of the stomach are mostly acidic. In other words, food is digested by acidic liquids before it is finally used by the body. Food is also divided into acidity and alkaline, there are so many foods seen in life, what are the common alkaline foods?

You can take a closer look at these 3 types of alkaline foods.

Foods and fruits containing alkali are as follows:

1. Strong alkaline food: grape chitan, tea, wine, kelp, citrus, persimmon, cucumber, carrot, wheat grass;

2. Medium alkaline food: soybeans, tomatoes, bananas, strawberries, egg whites, prunes, lemons, spinach;

3. Weakly alkaline foods: red tatami beans, apples, cabbage, tofu, cabbage, rape, pears, potatoes.

Alkaline food, as opposed to acidic food. Alkaline foods are classified not according to taste, but according to the final metabolites of the food in the human body. If the metabolite contains cations such as calcium, magnesium, potassium, and sodium, it is an alkaline food; On the other hand, vinegar and apples are alkaline foods that taste sour and have a high sulfur and phosphorus.

Foods that contain a lot of minerals such as potassium, sodium, calcium, and magnesium are often alkaline in their final metabolites in the body. So far, claims about acidic and alkaline constitutions have been much more likely to appear in commercial journals than in academic journals, and academic journals are mostly questionable and critical. The concept of acid-base food is considered to be hype, and the significance of propaganda is greater than that of scientific research.

Almost all vegetables and fruits are alkaline foods, which can be referred to:

Foods with a strong alkaline content:

Barley leaves, grapes, tea, kelp, natural green algae, snails, black fungus, etc.;

Foods with a moderate alkaline degree:

Soybeans, carrots, tomatoes, spinach, rape, amaranth, celery, pickled snow ferns, mustard, dried radish, pumpkin, egg whites, bananas, oranges, strawberries, lemons, prunes, seaweed, pickled greens, soy milk powder, etc.;

Foods with a weak degree of alkalinity: red beans, radish, cabbage, onions and other vegetables, tofu and other legumes products, apples and other fruits; In addition, foods with a strong degree of acidity: egg yolk, mullet roe, bonito, yogurt, Western-style sweet pastries, sugar, persimmons, etc.;

Foods with medium acidity: ham, chicken, pork, beef, horse meat, tuna, eel, bread, wheat, cream, etc.;

Foods with a weak degree of acidity: rice, peanuts, corn, oil-pressed tofu, seaweed, clams, octopus, loach, etc.

Foods containing more minerals such as potassium, sodium, calcium, and magnesium often have alkaline final metabolites in the body, such as vegetables, fruits, dairy, soybeans, and mushroom foods. Proper pairing with alkaline foods helps to maintain the acid-base balance in the body. The acidity and alkalinity of food has nothing to do with its own pH value (food that tastes sour is not necessarily acidic food), but is mainly defined by the fact that food becomes acidic or alkaline in the human body after digestion, absorption, and metabolism.

Acids are produced called acidic foods, such as animal offal, muscles, and plant seeds (cereals). The production of alkaline substances is called alkaline food, such as vegetables, melons, beans, tea, etc.

Weakly alkaline foods include: tofu, peas, soybeans, mung beans, rape, celery, sweet potatoes, lotus roots, onions, eggplants, pumpkin, cucumbers, mushrooms, radish, milk, etc.

Alkaline foods include: spinach, cabbage, cabbage, lettuce, carrots, bamboo shoots, potatoes, kelp, citrus, watermelon, grapes, bananas, strawberries, millet, persimmons, coffee, wine, etc.

There are also some foods that are sour because they taste, and people mistakenly regard them as acidic foods, such as mountain plants, tomatoes, vinegar, etc., which are actually typical alkaline foods.

As for acidic foods or weakly acidic foods, in addition to all kinds of livestock and poultry meat, common acidic foods include egg yolks, fish roe, peony, white rice, noodles, bread, steamed fish, octopus and so on.

Most of the non-metallic elements containing nitrogen, sulfur, phosphorus and other non-metallic elements are acidic foods, while those containing more metal elements such as sodium, potassium, calcium, magnesium are alkaline foods.

Apples, oranges, bananas and the like.