So what is the alkaline way all about? I am sure you have all read about it in the press over the last few years what with the likes of Jennifer Aniston, Victoria Beckham and Gwyneth Paltro all being big fans. The alkaline way, or lifestyle as we call it, is what we at Honestly Healthy are all about. Essentially at the core of this ethos is nutrient dense, natural, unprocessed and organic food – all of the things that we really know are good for our bodies.
Our bodies function at their optimum when the blood is at a pH of 7.35 on the scale – this is an alkaline state. By maintaining this alkane state on the pH scale through the food we eat, exercise we take and drinks we consume, we are able to prevent the build up of acid in the body and keep our blood at that optimum pH. An overly acidic body will be much more prone to disease, lethargy, poor skin, insomnia, mood swings and all manor of ailments associated with a body that is laden with stress. Take away the stress of digesting and processing large quantities of foods such as refined sugar, gluten, cows dairy and meat and the body will immediately be relieved of an acid build-up meaning that it can thrive in a more alkaline state.
If you are not sure what foods you should be eating lots of and what foods you should be avoiding in order to maintain an alkaline state – check out our lists below. As you will see, there are some ingredients on the scale that you would be surprised by. Take lemons for example, most of you would think these to be incredibly acidic right? Well outside of the body you are correct, BUT, when lemons are digested, they become incredibly alkaline. This is called the ‘ash effect’.
Really Really Alkaline: pH 8.5 To 9.0
Lemons, limes, watermelons, cataloupe melon, mango, papaya, grapes, kiwi fruits, passion fruit, pineapple, watercress, asparagus, cayenne pepper, dates, raisins, figs, kelp and other seaweeds, agar agar, umeboshi plums and all vegetable juices, green vegetables and leaves, carrots, celery, fennel, onions, garlic, spinach.
Really Alkaline: pH 7.5 To 8.0
Apples, apricots, alfalfa sprouts, avocados, bananas, berries, grapefruits, guavas, nectarine, peaches, raspberry, strawberries, sweet corn ,broccoli, cabbage, cauliflower, kale, lettuce, okra, pumpkin, squash, spinach, bamboo shoots, beans, beetroot, bell peppers. daikon radish, kohlrabi parsnip, turnip, peas, potatoes, tamari, apple cider vinegar.
Alkaline: pH 7.0
Almonds, artichokes, Brussels sprouts, cherries, coconut, cucumbers, eggplant (aubergine), leeks, mushrooms, ripe olives, onions, pickles, radishes, tomatoes, chestnuts, raw goat’s milk, olive oil, millet, amaranth, sesame seeds, soy beans, soy milk, sprouted grains, tempeh, tofu, barley malt, brown rice syrup, vinegar (other than apple cider which is the most alkaline of all vinegars) cacao powder & butter.
Acidic: pH 6.5-4.0
Red meat, including beef, lamb and pork, game (venison). Poultry, including chicken, duck, partridge, pheasant and quail. Processed breakfast cereals (which are low in nutrients and high in sugar and salt). Commercially produced biscuits, cakes and breads (which are high in yeast, white flour, salt, sugar and additives – all acid forming components in their own right). Pizza, cows dairy products e.g – butter, milk, yogurt. Fried food. Alcohol esp wine, champagne, beer. Cola drinks, diet colas, alcohol. Tea, coffee, chocolate (especially milk chocolate which is high in sugar and dairy solds)
The best way to start becoming more alkaline is by replacing your naughty staples with healthy alternatives – check out our SHOP section for lots of inspiration.
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