Guide to Alkaline Foods

Feel better with a well-balanced diet of primarily alkaline foods. Use this guide to identify foods that support an alkaline diet.


| June 2013



colorful beets and carrots

Alkaline foods such as non-starchy vegetables (like beets and carrots) are far easier on the whole digestive system since it matches the pH of the blood.

Photo By geewhiz/Fotolia

Focused on balancing the body's pH content, Eating the Alkaline Way (Sterling Publishing, 2013) by gourmet vegetarian cook Natasha Corrett and nutritional therapist Vicki Edgson is both a cookbook and a lifestyle guide that promotes healthy living. Packed with recipes, tips, and tricks for tracking daily alkaline and acid intake, they clearly explain the principles and benefits of keeping a well-balanced diet, the role played by vitamins, carbs, and protein; how to identify alkalizing and acid-forming food; and how an alkaline diet nourishes the body without stressing the digestive system. This excerpt from “The Foundation of Balanced Eating” contains a guide on how to identify both alkaline and acidic foods.

You can purchase this book from the Mother Earth Living store: Eating the Alkaline Way.

The Foundation of Balanced Eating

What is a balanced way of eating in today’s terms? We are constantly bombarded with one diet after another, all of which seek to either negate or contradict the other. We may have heard the benefits of the high-protein, low carbohydrate approach—guaranteed weight loss, apparently safely—but we already know that cutting out any of the major food groups will leave us wanting, eventually.

What we need, and what we are illustrating in this Honestly Healthy program, is to have the right balance of all three food groups—that is, carbohydrates, proteins, and fats in their cleanest and most natural forms—to suit us individually and ensure that we have all the essential nutrients required for healing and repair, rebuilding and energy production on a day-to-day, moment-to-moment basis.

Benefits of an Alkaline Diet

How often do you find yourself with indigestion after a meal? Or, even worse, knowing that you have eaten too much, or too rich or excessively heavy foods? Reaching for a glass of wine is hardly the answer. Yet this is the pattern of the 21st-century Western diet and it is now recognized as a contributing factor to the types of diseases with which we are increasingly faced—diabetes, heart disease, and cancers.

Many of our frequently chosen foods in the Western diet are acid-forming in the body—that is, when digested they form acidic residues in the bloodstream. Such foods include all meat, dairy produce, and processed, commercial foods in any form, including sugars, breads, cookies, and cakes. In small amounts this is not harmful, but eating acid-forming foods regularly places a heavier burden on the kidneys and liver to break them down further. Both organs require an increase of certain minerals to “buffer” such acidity. For example, additional magnesium is required by the kidneys to alkalize waste matter and, if sufficient amounts of this mineral are not available, stores of magnesium may be leached from bone tissue to support kidney function.





elderberry, echinacea, bee hive

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