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Discover the main acidifying foods and how to use them.
Acidifying foods are those that, when digested in the stomach, generate acidic residues that increase metabolic acidity, which is the acidity produced in the body and eliminated in the urine.
This acidity produced by digestion can cause oxidative stress, increasing the risk of illnesses such as the flu, diabetes, or obesity.
Therefore, the consumption of these foods should be moderate, comprising a total of 40% of the diet.
It is important to remember that acidifying foods may not necessarily have an acidic pH, being called acidifying because they produce acidic residues in the body that lower the metabolic pH.
Although it has not been proven that the consumption of acidifying foods modifies the body’s pH, the consumption of this type of food should be moderated, especially soft drinks and industrialized products, as the excess can contribute to the onset of diseases such as type 2 diabetes, high blood pressure or cancer, for example.
The main acidifying foods are:
Cereals such as rice, couscous, wheat, corn, carob, buckwheat, oats, rye, and wheat germ or foods prepared with these cereals, such as bread, pasta, cakes, and French toast, are acidifying foods, as their digestion increases the production of acidic waste in the body.
Despite being important for a balanced and healthy diet, these foods should be consumed in moderation, as they can contribute to the emergence of diseases such as diabetes, high blood pressure, or cancer.
Milk and its derivatives such as yogurt, cheese, cream, or milk cream are foods that can also increase the production of acidic waste in the body, which can unbalance the immune system and cause diseases such as osteoporosis and high blood pressure.
However, the intake of milk and dairy products is important for the health of bones and muscles and, therefore, moderate consumption of these foods should be maintained.
Like other acidifying foods, animal proteins such as eggs, meat, fish, seafood and chicken can increase metabolic acidity, which can lead to muscle wasting, osteoporosis, or kidney stones.
When in excess, animal proteins can increase the body’s production of acidic waste. Therefore, these foods should be ingested, but in moderate amounts.
Legumes such as beans, lentils, chickpeas, and soy are foods that, when digested, also have the potential to lower the pH and acidify the body.
Despite being acidifying foods, legumes have a low amount of fat and are also rich in fiber, minerals, and proteins, being recommended their daily intake but avoiding excesses.
Mayonnaise, ketchup, chocolate, refined sugar, margarine, sausage, bologna, soft drinks, processed juices, and alcoholic beverages are just some of the processed foods that increase the body’s metabolic acidosis.
These foods usually also contain saturated fat, sugar, and chemical additives that favor the emergence of diseases such as diabetes, obesity, and high blood pressure and, therefore, their consumption should be avoided.
Unlike acidifiers, alkalizing foods, such as fruits, vegetables, vegetable fats, and herbs and spices, are those that reduce the production of acidic residues that are eliminated in the urine.
Excessive intake of acidifying foods can increase the production of acidic residues that are released into the urine, generating oxidative stress and contributing to the onset of diseases such as cancer and high blood pressure, for example.
There is still no proof that food intake can change the body’s pH. Therefore, it is important to have an appointment with a nutritionist, so that an assessment and personalized food planning can be carried out.
Acidifying foods are also important and can be included in the diet, however, they must comprise only 40% of the diet, and the remaining 60% of the foods must be alkalizing. See a list of the main alkalizing foods.
When including acidic foods, one should prefer those that are natural and little processed, such as beans, lentils, eggs, yogurt, or milk, as they are necessary for the body, while industrialized foods, such as refined sugar, sauces, and white flours should be avoided.
A more alkaline diet, rich in fruits, vegetables, and natural foods, contains vitamins, minerals, and antioxidants that allow the body to balance the metabolic pH, contributing to the strengthening of the immune system and preventing the onset of diseases such as diabetes, osteoporosis, and obesity. Learn how to go on an alkaline diet.
Acidifying foods can be consumed daily, but in moderation and together with alkalizing foods. Some examples of recipes that respect this balance between alkalizing and acidifying are:
• 1 egg;
• 50 g of spinach;
• 30 g of fresh mushrooms;
• 3 cherry tomatoes;
• 1 tablespoon of extra virgin olive oil;
• oregano and black pepper to taste.
Beat the egg in a bowl.
Add chopped spinach, tomatoes, mushrooms, and spices, mixing carefully.
Heat the oil in a skillet and pour the mixture.
Cook over low heat for up to 2 minutes or until the omelet comes off the bottom and flips over, cooking for another 2 minutes.
• 50 g of lentils;
• ¼ seedless tomatoes, chopped;
• ¼ of chopped seedless yellow peppers;
• ¼ of chopped seedless green peppers;
• ¼ of chopped onion;
• 1 coffee spoon of chopped chives;
• 1 coffee spoon of chopped parsley;
• 1 teaspoon of extra virgin olive oil;
• 1 bay leaf;
• Lemon juice to taste;
• Black pepper to taste.
Soak the lentils in water overnight.
Drain the water and cook the lentils in water, with the bay leaf, for 2 minutes after starting the boil.
Drain the water and let the lentils get warm.
In a bowl, place the lentils and other ingredients, mix well and serve
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