In this blog post, we will look at the criteria for distinguishing between acidic and alkaline foods, correct misconceptions, and learn how to eat in a balanced way for a healthy diet.
It is often said that it is good to make your body “alkaline” because many diseases occur when the body becomes “acidic.” Therefore, we often hear the recommendation to eat more alkaline foods rather than acidic foods. However, if you lack a proper understanding of acidic and alkaline foods, you may end up eating the wrong foods. For example, vinegar is an alkaline food that tastes sour, while squid, which has a plain taste, is an acidic food. So, how can we distinguish between acidic and alkaline foods?
Before we get into the classification, let’s take a look at the concept of pH. pH is the hydrogen ion concentration index of a solution, and if the pH of a substance is 7, it is neutral, if it is higher than 7, it is alkaline, and if it is lower than 7, it is acidic. The pH of our body is about 7.4, maintaining a slight alkalinity, which is very important for maintaining life. If the pH deviates significantly from this range, it becomes difficult to maintain life. Therefore, it is important to note that consuming a lot of acidic foods with a low pH can disrupt the homeostasis of the pH. However, acidic foods are not necessarily unhealthy. For example, lemons are sour, but they are not acidic, but alkaline.
Acidic and alkaline foods are classified according to the ingredients contained in the ash (ash) left when the food is burned, regardless of the acidity of the food itself. Acidic foods are foods that leave behind anionic components such as sulfur, phosphorus, and chlorine in the ash, while alkaline foods are foods that leave behind cationic components such as sodium, potassium, calcium, and magnesium. Typical acidic foods include meat and eggs (protein), which contain a lot of phosphorus and sulfur. On the other hand, fruits contain organic acids, which give them a sour taste, but they are oxidized in the body and volatilized into carbon dioxide and water, leaving an alkaline component. Therefore, fruits are classified as alkaline foods. Vegetables are also often alkaline foods.
So, are all meats acidic foods and all fruits or vegetables alkaline foods? The answer is no. Among meats, duck is an alkaline food containing various minerals (cationic ingredients). On the other hand, there are acidic foods among vegetables. For example, green onions, which are often eaten with meat, are acidic foods. Many people believe that vegetables should be eaten with meat, so they eat lettuce, perilla leaves, green onions, etc. with meat, but green onions are acidic foods, so they need to be supplemented nutritionally. However, this does not mean that green onions should never be eaten with meat. Rather, it is important to eat a balanced diet of various nutrients.
As with the initial question, there may be concerns that excessive consumption of acidic foods may cause the blood to become acidic, but in everyday eating, the state of body fluids is kept constant by homeostasis. Nevertheless, experts recommend that it is beneficial to eat slightly more alkaline foods than acidic foods. It is also recommended that acidic and alkaline foods be consumed in a 2:1 or 3:1 ratio.
In conclusion, acidic and alkaline foods are not the same as the acidity of foods that we commonly think of, but are instead classified according to the components of the ash that remains after burning the food. This is not a major issue in everyday meals, but a better understanding of acidic and alkaline foods will help you maintain a healthier diet.
