If you want your body to perform at its peak and you want to reduce the risk of you developing chronic disease, you need to get smart about your diet. And key to a smarter diet are alkalising foods.
There are in fact two food types:
Food is either one or the other. Meat, for example, is acidic. Fruit – in the main – is alkaline. But what’s the difference between acid and alkaline?
And why is alkaline SO much better for you?
While alkalising foods are very good for you and total nutritional champions, acidic foods are the opposite. They’re the villains of the piece who want to make you feel lousy. The best way to explain this is by taking a look at your blood pH.
What is Your Blood pH?
Your blood pH needs to be slightly above seventy for it to be in the alkaline range.
This is a great range to be in. If it’s even just a tad lower – ergo, if the range is brought down by being too acidic – you could become seriously ill.
If it gets lower still, you could even die.
It’s a very fine balance.
Sounds scary? It is. And because so many of us are eating highly-acidic foods, such as meat, milk and refined meals, cases of chronic diseases such as diabetes and cancer are on the rise.
Indeed, it’s no surprise that the rise in acidic foods in our diet has gone hand-in-hand with the rise of chronic diseases in the western world. The American Diet, for example, is basically The Acidic Diet.
A lot of us are just not getting the right amount of alkaline that will provide our body with the tools needed to cope with surplus acid in our system.
And acid doesn’t just come from our diet. Our body produces acid often. Stress can cause too much acid in our system, as can allergies and even exercise.
To combat all that acid, you need more alkalising foods in your body.
And if you’re thinking, “Well, I don’t feel too bad right now. I’ve certainly not got diabetes or heat disease,” consider this: As well as putting you at risk of developing chronic diseases, a highly acidic diet can also cause less serious but still nasty issues, such as chronic fatigue and skin conditions.
Interested in a better diet? Let’s take a look at 10 of the very best alkalising foods you should add to your diet!
Leafy greens have always been troubling for anyone who grew up hating vegetables. Mom’s seem to spend half their lives trying to get their kids to eat them. Perhaps you’re now that parent who slips greens on their child’s plate in the hope they won’t notice it until they’ve eaten it:
“Mom … what is this piece of spinach doing inside my French fries?”
“Oh yeah! Well … who could have put THAT in there? These gosh darn leafy green! They sneak about everywhere!”
Few people grew up enjoying leafy greens. Now that you’re older, it’s time to wake up to the great things that leafy greens can do for you.
Leafy greens such as kale, spinach and Swiss chard might sound boring. But with a bit of creative flavouring, they can taste pretty sweet. And because they’re some of the most healthiest, alkalising foods on the planet, it’s time to start finding a way of adding them to your diet.
They say that when life gives you lemons, you should make lemonade.
But don’t wait around for life to give you lemons – go out and get ‘em!
However, lemons are probably the most misunderstood of all alkalising foods. They’re a citrus fruit, so it figures that they’ll be acidic, right?
See, outside your body, an unpeeled, uneaten lemon is acidic. But once a lemon enters your system, it undergoes a metamorphosis of sorts and become alkalising. It achieves this change once it’s fully metabolised, and its minerals have dispersed in your bloodstream. The awesome effect is that your blood pH rises.
Avocados are probably the most popular fruit on the planet right now. Everyone is eating them, from your health-obsessed sister, to your hipster BFF, to your grandmother (although she didn’t know it was an avocado, bless her).
We’re all eating avocados for a good reason. Avocados tip your blood pH into the alkaline range by being rich in magnesium, calcium, copper and iron. They’re also rich vitamins A,C, E, and B, and contain good fats.
You can smear them on toast, mix ‘em with scrambled eggs, make a guacamole with them or add them to your yogurt.
Garlic is pretty much natures greatest miracle. Nutritionists, dieticians and health experts all around the world are in unanimous agreement that we should all try to eat more garlic.
And not even just one clove a week. Nope, the recommendation is that we eat at least one glove a garlic a day! In fact, because garlic contains a cancer-suppressing compound known as allicin, to really get the best out of garlic, we should probably eat four cloves per day.
That’s not so hard to do. Not when garlic adds such a kick to your dishes, from curries to soups. Tasty, healthy and alkalising, garlic looks after your heart, reduces your blood pressure, and it even cleans out your liver.
Asparagus is a funny old vegetable. It’s not the fairest in the land, it makes your urine taste funny, and it’s not always in season. But when it’s hot, it’s hot.
It’s an amazingly alkalising food that’s loaded with asparagine (that’s where it gets its name from!). Asparagine is an essential amino acid that boosts your nervous system, and is needed by you body to help with the production of protein.
As this article shows, asparagine provides the perfect balance in your nervous system, preventing you from being too nervy or too calm.
Like with spinach, mom’s all around the world are fighting a losing battle whenever they try to encourage their children to eat broccoli.
But broccoli shouldn’t be a food we eat because we feel we have to. Dumping a floret on our plates shouldn’t be a mere afterthought just to make sure we get out five-a-day.
“If I have to eat broccoli, we all have to eat it!” shouldn’t be our mindset.
Instead, like all cruciferous vegetables (cauliflower and cabbage included) broccoli should become a cornerstone of your diet because you love being healthy.
Broccoli is one of the most alkalising foods on the planet. It’s stuffed with all kinds of healthy minerals and vitamins that have hugely alkalising effects on your body. It’s rich in vitamin’s A, K and C, as well as protein, iron and potassium.
As an added bonus, its high fibre content means it will leave you feeling full for longer. It’s just win all round.
Celery is a bit of a contradiction, as it’s the only known vegetable that can cause anaphylactic shock, which can be deadly.
At the same time, it’s got one of the highest alkaline ratings in the world, which means it’s a nutritional superstar.
If you’re not allergic to celery, this lanky green stick should be a mainstay of your diet. It neutralise acids in your body with lightning speed, and because it’s got so much water, it helps you stay properly hydrated while flushing nasty toxins out of your system.
It also contains sodium and potassium.
These are 7 of the best alkalising foods you should add to your diet. Remember, it’s almost a moot point how much good stuff you’re eating if you’re also still eating the bad stuff. Boost your alkaline intake, cut down your acid intake, and start feeling fresher than ever.