Are You an ALKALINE ACE
or an ACID-HOLIC?


Alkaline Foods

If you want to slim down, feel more energetic day to day, get stronger joints, muscles and bones, and improve any and all digestive complaints, you need to start eating more alkalizing foods.

 

What does alkaline mean? On the pH scale, with 0 being the most acidic substance on earth and 14 being the most alkaline, you want to eat as many foods on the alkaline side as possible with a pH greater than 7.

 

So, what makes a food alkaline? Alkaline foods are low in sugar and high in water, fiber, and most importantly, minerals such as magnesium, potassium, calcium, and phosphorous. These minerals are necessary for your body to process all nutrients on a cellular level.

 

This is the acid equation… More Sugar = More Acid More Minerals = More Alkaline So for example, most vegetables are highly alkaline because they are both low in sugar and high in minerals. The same goes for low sugar fruits like avocados, tomatoes, lemons, limes, grapefruits, coconuts, and pomegranates.

 

  1. Wheatgrass and other green grasses
  2. Leafy greens like spinach, kale, watercress, chard, and romaine
  3. Cucumbers
  4. Avocado
  5. Broccoli
  6. Celery
  7. Sprouts

 

 

Eat at least one of these every day, and you’re well on your way to getting off your acid!

 

There are lots of other alkaline foods including:

 

  • Raw almonds and cashews
  • Carrots
  • Seeds like chia, hemp, flax, sunflower, and pumpkin seeds
  • Herbs and spices
  • Snap peas
  • Green beans
  • Wild-caught, Pacific salmon
  • Beans
  • Hummus and chickpeas
  • Seaweed and other sea vegetables
  • Raw nuts and nut butters like almond butter, coconut butter, and cacao butter
  • Quinoa
  • Zucchini and squashes
  • Almond or coconut milk
  • Red pepper
  • Brussels sprouts
  • Cauliflower
  • Extra virgin olive oil, coconut oil, and avocado oil
  • Asparagus

 

Want a complete list of alkaline foods? For easy information on hundreds of foods, download the (free) Ultimate Alkaline/Acid Food Guide.

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