Just a Few Minutes for Critical Food Science
No, this is not about a food trend. This is time-tested food science.
Question: What is the cost to you if the acid and alkaline compounds in your blood are not balanced?
Being too acidic can cause weight gain, fatigue, foggy thinking, heartburn, and may increase the risk of Alzheimer’s disease, according to research in Austria. Other studies link the condition to bone loss, increased levels of the stress hormone cortisol, and may elevate the risk of chronic diseases.
What foods are acidic? Alcohol, chocolate, coffee, dairy, eggs, most fruit, mayonnaise, peanuts, processed foods, refined vegetable oils, saturated fat, soft drinks, soy sauce, sugar and white flour.
Acidic foods are balanced by alkaline foods: Almonds, artichokes, asparagus avocados, beets, buckwheat, cauliflower, celery, cucumbers, flaxseed oil, green beans, leafy greens, lentils, millet, olive oil, onions, potatoes, pumpkinseeds, and quinoa.
What determines if a food is classified as acid or alkaline? Its mineral content.
Alkaline foods contain more calcium, magnesium, manganese, iron, and potassium than acid-forming minerals such as phosphorous, copper, and sulfur. (Some experts disagree on classifications and base it on how the food is metabolized.)
Though diet has the biggest impact, shifts in lifestyle can also restore balance. The first step is to reduce stress. Since oxygen is alkalizing to the body and carbon dioxide is acidic, deeper breathing is a great antidote!
Exercise works for the same reason, as does yoga and meditation (yes, all 3).
Bottom line? Choose your acidic foods wisely. Instead of coffee, soda, white flour and sugar, choose nutrient dense acidic foods such as beans, nuts, whole grains and fruit.
The Good News: minor aches and pains will start to disappear, you’ll sleep better and feel more energetic, your thinking will be clear and alert, and you may lose several pounds!