Acid food or acidic food raises the amount of acids in blood. Alkaline food increase the alkalinity of blood.
A substance may either be acidic, alkaline or neutral. A pure substance cannot be both alkaline and acidic at the same time.
The measure for acidity and alkalinity is the pH that ranges from 1 to 14. Pure water is defined as the neutral point–neither acidic nor alkaline–and has a pH of 7.
The pH 1 is for a super acidic substance, and a pH of 14 indicates an extremely alkaline substance.
All acids have pH lower than 7. Their pH range is from 1 to below-7. Alkalines have pH higher than 7. The alkaline pH ranges from above-7 to 14.
What about blood pH? Blood is not a pure substance. It’s made up of many components that may be acidic, alkaline, or neutral. The total pH of blood depends on the mix.
The blood pH that is critical for health is the pH of blood entering the liver.
In a living body, overall blood pH is always alkaline and does not fall below 7. Yet if there is too much or too little of acidic components, this pH may be off the ideal point.
Going back to food: The stuff on your plate may be acidic or alkaline prior to eating, but its pH once digested may have shifted to the opposite end.
An orange in the mouth for example may be acid to the tongue, but it is alkaline past the stomach. All citrus fruits in fact are counted as alkaline.
We are not concerned with pH of food in the mouth, or pH before digestion. The pH after digestion is what counts: when your meal has been ground to wet paste in the stomach and is ready to be sucked up by the intestines.
If the intestines absorb an acidic substrate, the pH of blood shall fall (and as shall be explained elsewhere, blood temperature shall rise).
The acid makers are:
- Simple carbohydrates such as white sugar, fructose, sugar substitutes, honey.
- White flour, white bread, white rice.
- Vegetables high in carbohydrates such as potatoes, sweet potatoes, yams, and corn.
- Mushrooms (they actually belong to the animal kingdom).
- All beans and bean products (except miso soup), all peas except chickpeas (garbanzos).
- Most seeds and nuts such as black sesame seeds, cashew nut, chestnut, gordon euryale seed (qian shi), macademia nuts, peanuts, pecans, sunflower seeds, walnuts, water chestnuts, watermelon seeds
- Almost all junk food. Corn flakes and tacos. Muesli (due to all the nuts and sweet fruits)
- Commercial jams, jellies, and syrups.
- All softdrinks and almost all commercial juice drinks and energy drinks.
- Alcoholic drinks not including beer.
- Jasmine tea, coffee, turmeric
- Almost all commercial sweets (candies, cakes, ice cream, yoghurt, desserts) due to the sugar or sweeteners used.
- Vinegar and all sauces & salad dressings that contain it.
- Animal fleshmeat, poultry, and most seafood . Includes eggs, milk, butter, yoghurt, cheese, oils and fats.
- Corn oil, peanut butter, mayonnaise, flaxseed oil, linseed oil, hydrogenated vegetable oils, margarine, rapeseed oil.
- Most seafood such as Bass, Catfish, Swordfish, Trout, Anchovy (dilis), bacalhau, eel (marine-water), Cuttlefish, herring, horshoe, Kingfish, Mackerel, Snapper, Haddock, halibut, Blue marlin if deep fried, crab, lobster, prawn, shrimp, abalone, clams (fresh-water), mussel (tahong), squid.
- Fruits high in carbohydrates/sugar such as breadfruit, canistel (tiessa), cashew fruit, date, durian, grapes, guapple, guava, guyabano, hawthorne fruit, jackfruit, jamaican cherry (aratiles), java plum (duhat), jujube, kumquat, longan, loquat or japanese plum, lychee, macapuno (gelatinous cococut meat), mango, mangosteen, marang, peach, persimmon, plantain, plum, rambutan, red mombin (sineguela), santol or sentul, sapodilla (chico), sugar apple (atis), tamarind (if sweet and ripe).
The alkaline sources are:
- Brown sugar, washed sugar.
- Wheat flour, wheat bread, multigrain bread, oatmeal.
- Brown rice, red rice, any rice except white.
- Most vegetables such as aubergine (eggplant), banana flowers, celery, chayote (sayote), lotus (all parts), okra, leeks, moringa (malunggay), bitter gourd/melon, calabash or bottle gourd, courgette or zucchini, luffa (patola), pumpkin, winter melon, amaranth greens, bok choy, brussels sprouts, cabbage, chard or spinach beet, chili shoots, chinese broccoli or kai lan, chive, collard greens, cress, dandelion greens, fennel leaf, fenugreek herb, kale, kohlrabi leaves, lettuce, lime leaves, mustard greens, radish greens, spinach, sweet potato shoots, taro leaves, tarragon, turnip greens, watercress, wheatgrass, miner’s lettuce, banana pith, coconut pith (ubod), carrot, mexican turnip (singkamas), parsnip, radish, turnip, brocolli, cauliflower, taro flower, zucchini flower
- Herbs such as dill, basil, mint, oregano, tarragon, lemon grass, coriander or cilantro, parsley, rosemary, arugula.
- Fruits with less sugar such as apple, apricot, avocado, banana, all berries, blackcurrant, carambola or star fruit, coconut, crabapple, kiwifruit, olives, papaya, pear, pineapple, pomegranate, sour plum, java apple or macopa, lanzones, all types of citrus (from chandler or pomelo to calamondin or calamansi), and all types of melons.
- Some seeds such as those of cherry, fennel, flax, gingko, pumpkin, and sesame.
- Home-made fruit preserves or jams only if made from alkaline fruits (pineapple, citrus rind) and brown sugar.
- Vegetable oils: olive oil, sesame oil, palm oil, soybean oil
- Seafood such as eel, salmon, milkfish, scad (only if steam or boiled), algae (red, green or brown), nori which comes from algae, sea grass, spirulina, and kelp.
- Beer and drinks made of barley malt. Dark unsweetened chocolate. Soya milk.
- Pure coconut water and cane sugar pure extract
- Green/oolong/black tea, as well as tea made from aloe vera (sabila), camomile, brown rice, chai, chrysanthemum, lavender, lemon grass, thyme, red juice, santol shoots, taro leaves, vitex negundo (lagundi), and banaba.
- Del Monte unsweetened pineapple juice
- Grass jelly (black gulaman)
There are a few things that are neither acidic nor alkaline.
- Pure water
- Fruits such as cherry, fig, raspberry, tamarind (when unripe), milk fruit (star apple or caimito), lime.
- Seafood of the likes of Blue marlin (if steam-cooked), Carp, Ponyfish (Slipmouth, Sap-sap), Round scad (Galunggong), Shad (River herring), Smoked fish (Tinapa), Sturgeon, Tilapia or St. Peter’s Fish, Tuna, and Whitefish. Krill, salt-water clams. seaweeds such as dulse (or dillisk), sea grapes (lato)
- multigrain bread
- almonds, apricot seeds, dill seed. molasses.
- scallions, tomato, calabasa, endives, chicory, escarole, sago, beetroot or garden beet chive, chick pea or garbanzo
- peanut oil
- giant crape myrtle tea (banaba tea), black fungus, ganoderma
- miso soup
- Fern C