A surprising number and variety of physical problems and diseases can be caused by acidity. Today the vast majority of the populace in industrialized nations suffers from problems caused by acidification, because both modern lifestyle and diet promote acidification of the body's internal environment.

The current typical Western diet is largely composed of acidic or acidifying elements (proteins, cereals, sugars). Alkaline foods such as vegetables are eaten in much smaller quantities; their alkaline content is insufficient to neutralize surplus acids. Stimulants like tobacco, coffee, tea, and alcohol are also extremely acidifying. Stress, and physical activity (both insufficient or excessive amounts) also cause acidification.

Many foods are alkaline-producing by nature, but manufactured processed foods are mostly acid-producing. It is important to balance each meal with 75% alkaline-producing to 25% acid-producing to maintain health. We need plenty of fresh fruits and particularly vegetables (alkaline-producing) to balance our necessary protein intake (acid-producing). And we need to avoid processed, sugary or simple-carbohydrate foods, not only because they are acid-producing but also because they raise blood sugar level too quickly, are nutrient-lacking and may be toxic too.

Note that a food's acid or alkaline-forming tendency in the body has nothing to do with the actual pH of the food itself. For example, lemons are very acidic, however the end-products they produce after digestion and assimilation are very alkaline so lemons are alkaline-forming in the body. Likewise, meat will test alkaline before digestion but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid-forming. It is important that your daily dietary intake of food naturally acts to balance your body pH.

Why are acidy lemons alkaline-producing?

The answer is simply that when we digest the food, it produces alkaline residue. That's why we classify it as an alkaline food. When we digest a food it is chemically oxidized ('burned') to form water, carbon dioxide and an inorganic compound. The alkaline or acidic nature of the inorganic compound formed determines whether the food is alkaline or acid-producing. If it contains more sodium, potassium or calcium, it's classed as an alkaline food. If it contains more sulphur, phosphate or chloride, it's classed as an acid food.

Foods: are they Acid or Alkaline-forming?

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