After oxidation, they give an alkaline residue, that is to say, they contain a large proportion of alkalinizing elements (sodium, calcium, magnesium, potassium).
These are vegetables in general and some fruit:
- All green vegetables (except sorrel, rhubarb and chard).
- All coloured vegetables (carrot, beet, etc.) except tomato.
- Almond, sesame, Brazil nut, chestnut.
- Dried fruit (date, sultanas, dried fig) except apricot.
- Melon, watermelon, banana.
After oxidation, they give an acid residue, which includes a large proportion of acidifying elements (sulphur, phosphorus and chlorine, iodine.)
- Meat, poultry, cold meats, fish, meat extracts, eggs, cheese (strong cheeses are more acidic than the sweet ones), dairy products rich in whey (yogurt, curd milk, white cheese, kefir).
- Animal fats, solidified or refined oils, whole or non-grained cereals (wheat, oat, rye, etc.) bread, pasta, flakes and cereal-based foods, legumes (peanuts, soy, white beans, beans.)
- refined and white sugars, sweets, syrups, industrial drinks, lemonades and cola-based drinks, sodas, pastries, candies, jams, candied fruit, oily fruit such as nuts, hazelnuts, except almonds and Brazil nuts, tea, coffee, cocoa, vine, vinegar, mustard.
ACIDIC OR SEMI-ACIDIC FOODS
They can easily be recognized thanks to the flavor. These are lemons, grapefruits, oranges, apples, cherries, plums, apricots, redcurrants, blackcurrants, raspberries, fruit juices, lemon juice in the salad sauce, acidic vegetables (such as tomato, rhubarb, sorrel, watercress, eggplant, etc).
The latter have a variable acidifying or alkaliating action depending on the person who consumes them.
In fact, in the case of naturally acidic foods that have not been the subject of industrial transformation, the organism, after oxidizing citric, malic, tartric, ascorbic, lactic, quinic acids, in the form of carbon and water oxides, will be able to recover the alkaline minerals of these foods (calcium, potassium, sodium, etc.) and thus mineralize.
But in the case of people suffering from metabolic and enzyme weakness, from which will result a low capacity for the combustion and oxidation of acids, the acids will be stored and will contribute to the acidification of the body. In other cases the acids will be neutralized or “buffered” to the detriment of bone density, i.e., the body will drain a part of the “basic” minerals of the bones to rebalance the blood pH. This mechanism can be at the origin, among other things, of some osteoporosis.
This difficulty of the body to neutralize the acids can be expressed by sensitivity to the cold, excessive nervousness, hyperemotivity, depressive tendency, fatigue associated with a lack of chronic energy, weakness of the immune system, slender physiognomy and in general, a great pallor due to the contraction of the capillaries, (the hemoglobin rate being normal,) headaches, watery and sensitive eyes, sensitivity to cold, heat or physical effort, etc.
The milks officially presented as a good source of calcium (but not very assimilable) are acidifying foods with a high insulin index.
As detailed in the studies of the School of Harvard, of which the journalist Thierry Souccar speaks; paradoxically, it is in countries where the most dairy products are consumed that we see the highest rates of fractures, such as Sweden for example.
The bone needs calcium and D vitamin, but also and especially an acid-basic balance brought by the diet. It is not a matter of radically excluding dairy products but of encouraging their moderate consumption.
The majority of foods that make up fast-food sandwiches, apart from the salad leaf, are acidifying foods that do not respect the so important notion of acid-base equilibrium. Indeed, to promote the mineral balance of the body and the ossification of the young child, it is not enough to promote only the consumption of calcium-sighted foods.
This being said, the fast-food food pattern can be widely reproduced outside these restaurants. Whether at home, with friends or anywhere.
Some studies show a three to five-fold increase in fractures in adolescents who regularly consume acid drinks (soft drinks; cf. article of Nutranews magazine).
About colas-based drinks that can be found in fast-food menus, and according to an American study relayed by "Que Choisir Santé" magazine, it was established that women consuming more than one cola can a day have less bone strength. The author Katherine L. Tucker, a researcher at Tuft University of Boston, explains that the harmful role of colas on bones had already been suspected.
Indeed, it had been observed that adolescents who were drinking many colas had an increased risk of fracture. But this fragility was explained by the fact that the consumption of these sodas took place at the expense of other calcium-rich beverages and promoting bone solidity. This interpretation is no longer valid here: even with equal calcium intakes, high consumption of colas has been associated with a less solid bone. Researchers suspect here, phosphoric acid, present in the colas, to promote the fragility of the bones. Studies are underway to support this phenomenon.
In vitro experiments indicate that metabolic acidosis causes a release of calcium by bones which, originally, is simply due to a physico-chemical dissolution of the mineral. On a more chronic basis, metabolic acidosis alters the functioning of bone cells: it causes an increase in osteoclastic bone resorption (loss of bone density) and a decrease in osteoblastic bone formation (idem: loss of bone density).
Acid industrial beverages, in many cases, contribute to the demineralization of the body. In children, it promotes weakening of bones. And in the long term, it will participate in the process leading to osteoporosis.
Excess stress, whatever is the origin (visual, sound, emotional, relational, etc.) contributes to the body’s acidification. On the other hand, ample breathing and open air, contributes to the alkalinization of our body as well as massages, relaxation, listening to harmonious music, etc.
To help restore the acid-basic balance, we can use, among other things, the vegetable juices that we make ourselves from organic products. We can also resort to food supplements such as barley grass juice powder, which is very alkaline, but also marine plasma, but of good quality guaranteed, sprouted seeds you grow yourself preferably by using a sprouter, etc.
Advice to optimize your purchase of marine plasma and barley juice powder:
With respect to seawater or marine plasma very rich in minerals and oligo-elements, it is important to specify that the concept of quality must be taken into account before opting for a particular product. Indeed, this water must have been taken not near the coast but offshore and respecting a certain depth of extraction among others. Otherwise we can find ourselves with sea water that does not meet the quality and hygiene conditions necessary and vital to ensure excellent quality to the consumer.
Then, with regard to barley grass powder, it is advisable to know some concepts or parameters in order to optimize the choice of this product.
First of all, it is best to opt for barley grass juice powder and not for barley grass powder. The difference between the two is that the powder of barley grass juice has been « cleared » of fibers. Saying this does not mean that fibers do not have an interest, but in the case of species, their removal enables a greater concentration and assimilation of nutrients from barley grass powder. The fibers will be brought, in parallel, by the consumption of whole fruit and vegetables, eaten directly by biting in them, essential to a healthy and balanced diet. On the other hand, this powder of barley grass juice should be guaranteed of organic origin.
Information about the author.
Eric Darche / Hygienist-Naturopath
Author, lecturer. Remote consultations by telephone or Skype.
telephone: 09 50 24 05 34.
Facebook group open to all where you can find me: Naturopathie, hygiénisme et alimentation vivante.