Eat these foods to balance your acid and alkaline levels

In 1931, Dr Otto Warburg received his first Nobel prize for his work with cancer cells.

He discovered that they were unlike other cells in the body because they do not need oxygen to live.

In fact, they thrived in an acidic environment.

There is actually no such thing as “cancer cells”; the cells are normal cells that have become highly acidic.

This means that making the body more alkaline is important in fighting cancer and other illnesses.

When highly acidic foods are eaten on a regular basis, the body simply does not have enough energy to get rid of the excess acids.

They collect in the body and create disruptions at cellular level.

GENETIC PREDISPOSITION

Some people are genetically predisposed to collect metabolic acid in certain places. This is why some families have a history of, for example, breast cancer.

Cancer is just one of the diseases that can result from acidity. Others include:

Osteoporosis: When the body becomes overly acid, it releases buffering minerals into the bloodstream such as calcium taken from bones.

Poor Immune Function: According to a study at the Royal Free Hospital and School of Medicine in London, viruses and bacteria that cause bronchitis and colds thrive in an acidic environment.

Arthritis, Gout, and Crohn’s Disease: Adopting a more alkaline vegetarian diet can improve the symptoms of rheumatoid arthritis, according to studies cited in the Journal of the American Dietetic Association, and it may help treat gout and Crohn’s disease. Alkalising also lowers the risk of kidney stones by making uric acid more soluble.

Urinary Tract Infections: Increasing pH lowers the risk of urinary tract infections and reduces symptoms of cystitis, according to a study published in The Journal of International Medical Research.

In bladder infections, burning sensations occur when bacteria-laden acid comes in contact with the sensitive tissue.

Highly acidic cranberry juice is commonly used as a remedy because it helps prevent the bacteria from clinging to the bladder walls.

Acid-alkaline balance is relatively easy to maintain when we are young and our regulating mechanisms are in good working order.

But with each passing decade, starting in our 40s or even earlier, the efficiency of our buffering systems begins to decline.

According to recent research, only six to eight per cent of the population produce naturally high alkaline levels well into old age.

These people have excellent digestive function and lung capacity and are more likely to be energised and healthy as the years go by.

What better reason do you and your family need to start being more alkaline today?

So how do you know if a food is acid or alkaline? Below is a list of foods with their status. Do not only eat foods from the alkaline column.

BALANCE IS KEY

Highly acid-forming

Meat, fish, grains (including white flour), eggs, vinegar, pickles, rhubarb, plums, sugar, most soft cheeses, tea, coffee, cocoa, chocolate,

Ovaltine, tomato juice, Lucozade, Coca-Cola, lemonade, bitter lemon, tonic, beer, Guinness, wine, sherry, spirits.

Less acid-forming

Nuts (excluding brazil and almonds), seeds, wholewheat/rye bread, white rice, lentils, peas, dried beans, tomatoes, parsnips, canned fruits,

most cheese, mayonnaise, peanuts, gooseberries, cranberries, apricots, cherries.

Highly alkaline-forming

Soya beans, lima beans, sukuma wiki, turnips, beetroot, watercress, seaweed, carrots, onion, garlic (especially when raw), figs, raisins,

dates, herb/fruit teas, Rooibosch tea, mineral water, barley water, pure apple/orange/grape juice, vegetable juices, soya milk, herbs in general.

Less alkaline-forming

Celery, cucumber, lettuce, parsley, radish, watercress, potatoes, runner beans, cauliflower, cabbage, asparagus, leeks, marrow, onion,

pineapple, lemon, orange, raspberries, strawberries, grapefruit, peach, melon, cherries, apple, grapes, pear, banana, watermelon, prunes,

almonds, millet, brazil nuts, coconuts, buckwheat.

Neutral

Vegetable oils, butter, brown rice, milk, and margarine.

The writer is a clinical nutritionist and certified by the Nutritional Therapy Council in the UK. Please direct any questions about family nutrition to her on [email protected]