When our bodies reach a pH level below 7.35 this creates something called acidosis. According to studies done, chronic acidosis may result in bone disease, calcium loss, and renal failure. When one corrects acidosis this helps to preserve muscle in older adults, as well as others with diabetes, trauma, sepsis, chronic obstructive lung disease, and renal failure. This same study showed that a more alkaline diet helps with lower back pain in adults. This higher alkaline diet also was proved to assist with the regeneration of healthy cells in the body after a chemotherapy treatment. Here are some more facts found in the study:
- The increase of fruits and vegetables in a high alkaline diet will improve the K/Na (potassium/sodium) ratio which will benefit bone health, reduce muscle waste, as well as mitigate many other chronic diseases such as hypertension and strokes.
- The resultant increase in growth hormone with an alkaline diet will improve outcomes from cardiovascular health to memory and cognition.
- An increase in intracellular magnesium, which is required for the proper function of many enzyme systems, is also an added benefit from a high alkaline diet. Magnesium is required to activate Vitamin D in the body which results in many benefits of the vitamin D apocrine/exocrine systems.
- Alkalinity results in the added benefit for some chemotherapeutic agents that require a higher pH.
The study states that a higher alkaline diet is recommended to reduce morbidity and mortality of chronic disease that is an issue for our older population.
If you are looking to change your diet, below is a list of alkaline-forming foods and acid-forming foods:
Alkaline-Forming Foods
- Vegetables: agar, alfalfa sprouts, asparagus, barley greens, beet greens, beets, broccoli, Brussel sprouts, cabbage, capsicum, carrot, cauliflower, celery, chard greens, Chlorella, chili, collard greens, cucumber, eggplant, garlic, green beans, green peas, kale, kelp, lettuce, mustard greens, nightshade veggies, onions, parsnips, parsley, peas, pumpkin, radish, rutabaga, sea veggies, green spinach, spirulina, sprouts, sweet potatoes, tomatoes, watercress, wheat grass, and wild greens.
- Fruits: Apple, apricot, avocado, banana, blackberries, cantaloupe, cherries (sour), coconut (fresh), currants, dried dates, dried figs, grapes, grapefruit, honeydew melon, lemon, lime, muskmelons, nectarine, orange, peach, pear, pineapple, raisins, raspberries, rhubarb, strawberries, tangerine, tomato, watermelon.
- Grains and Beans: Amaranth, buckwheat, kamut, millet, quinoa, spelt, lentils, lima beans, mung beans, navy beans, pinto beans, red beans, soy beans, white beans.
- Nuts and Seeds: Almonds, coconut, flax seeds, hazelnuts, macadamia nuts, pumpkin seeds, sesame seeds, sunflower seeds.
Acid-Forming Foods
- Animal Proteins: bacon, beef, carp, chicken, clams, cod, corned beef, fish, haddock, lamb, lobster, mussels, organ meats, oysters, pike, pork, prawn, rabbit, salmon, sardines, sausage, scallops, shark fin, shellfish, shrimp, tuna, turkey, veal, venison.
- Grains: barley, bran, oat, wheat, bread, corn, cornstarch, crackers (soda), flour (wheat and white), hemp seed flour, kamut, macaroni, noodles, oatmeal, oats, rice, rice cakes, rye, spaghetti, wheat germ, wheat.
- Dairy: butter, cheese, eggs, ice cream, margarine, milk, yogurt.
- Other Foods: catsup, cocoa, coffee, corn syrup, mustard, soft drinks, sugar (white and brown), vinegar, wine.
Breakfast:
Veggie scramble: 1–2 eggs per person, scrambled with green onions, tomatoes, chopped bok choy or other leafy green, and bell peppers.
Cup of ginger tea.
Snack:
1 pear
Handful (1 oz.) toasted pumpkin seeds.
Lunch:
Lentil soup served with 2 cups of steamed vegetables (broccoli, kale, carrots, onions). Drizzle olive oil salad dressing on lightly steamed vegetables.
or
4 oz. cold or hot salmon (or chicken, tuna, or tofu), served over 2–3 cups mixed greens, tomatoes, cucumber, carrots, broccoli, or other fresh vegetables.
Lemon-dill vinaigrette.
Snack:
Hard-boiled egg, sliced and sprinkled with sea salt and chopped flat-leaf parsley.
Red bell pepper strips, celery or carrot sticks. A handful of almonds is also a snack option.
Dinner:
4 oz. serving of fish, chicken, turkey or other meat served with a baked yam or sweet potato and a mixed garden salad.
or
Pasta (made from buckwheat, rice, amaranth, or quinoa rather than wheat) topped with bitter greens — such as broccoli rabe or arugula—plus chopped zucchini, pine nuts or slivered almonds, garlic, lemon juice and zest, salt, and pepper. Side dish of steamed zucchini with dash of garlic and olive oil.
Add a grating of pecorino Romano or fresh Parmesan, if desired.