Is it Alkaline? The Easy Alkaline Food Test!
How would you love to be able to tell if a food is acid or alkaline-forming just by looking at it.
In the supermarket, grocery store, restaurants or when you’re digging around in the fridge or pantry…
—-> In this short, but exciting guide I am going to show you how you can accurately decide if a food is alkaline-forming or acid-forming, with a quick test and a few simple questions.
Acid & Alkaline Foods – How Do You Know Which is Which?
In general there are two tests / methodologies out there for determining the alkalinity or acidity of a foods and this is what the alkaline food charts (like mine here) are based upon.
There is one KEY difference between these methods and to me it determines whether it is correct or not, and also explains the inconsistencies between lists.
Method One: PRAL
The Potential Renal Acid Load (PRAL) method is very accurate for many uses, but not the alkaline diet. This is the method used by 90% of alkaline food charts out there, but it is sadly misleading and can lead to errors being made by beginners (see my Biggest Alkaline Diet Mistakes post here).
The PRAL method measures the alkalinity or acidity of a food by burning it down to an ash residue and then measuring the pH of that ash.
This is all well and good…BUT…the burning burns away two of the biggest determinants of whether a food is alkaline-forming or acid-forming: yeast and (most importantly) sugar.
Ahh – did you see the distinction there?
The KEY here is not whether a food is acid or alkaline. The key is whether the food is acid-forming or alkaline-forming to the body once consumed.
Understanding this key distinction will unlock everything I am about to teach you.
It also explains why lots of charts show fruit as alkaline forming (the PRAL method burns off all the sugar, the principle reason why fruit is acid forming) and other inconsistencies. PRAL covers about 75% of foods accurately, but it can be very misleading, especially when it comes to fruit – and heavy fructose consumption can be potentially devastating to our body, especially our pH, our liver, our insulin balance and our levels of inflammation.
[Note: you can get my guide to Alkaline Fruits here]
Method Two: The Effect on the Body
Principally, this approach (which my alkaline food chart is based on) comes from the founding work of the major researcher of the alkaline diet Dr. Robert Young. He has amassed a list of foods as acid-forming or alkaline-forming based upon the results from his blood work (and samples of over 150,000 live blood analysis tests).
This approach is then supplemented by common sense and the rules I’m about to teach you.
The Alkaline Food Test: How To Instantly Tell if a Food is Acid or Alkaline Forming
This is really simple, but darn effective.
There are two types of foods, broadly speaking:
So you need to use your common sense and all the clues you have at your disposal to apply this test. But it’s easier than it sounds.
Factors that Make a Food Alkaline
- Is it Fresh: fresh foods are always more alkaline forming – they have all nutrients still in tact and have not been made acidic through processing. This is especially true of foods containing oils, which become toxic with exposure to heat, light and air.
- What is the Mineral Content: alkaline foods are alkaline predominantly (almost entirely) because they contain a lot of alkaline minerals. The most alkaline minerals to look out for are calcium, magnesium, potassium, sodium bicarbonate, manganese, iron.
- Is It Low in Sugar: sugar is sugar and all sugar, no matter whether it’s glucose, fructose, dextrose etc. is highly acid-forming to the body. Fruits contain high levels of fructose and so are acid forming and should be eaten in moderation.
- Is it a Vegetable: almost all vegetables are mildy-to-very alkaline forming.
- Does it Have a High Water Content: high water content foods are generally more alkaline forming.
- Is it Green: Green foods contain chlorophyll which is very alkaline forming
Factors That Make a Food Acidic
- Does it Contain Sugar: sugar (especially fructose) is the biggest contributor to whether a food is acidic or alkaline. Avoid sugar as much as possible! See my guide to sugars and sugar alternatives here.
- Does it Contain Yeast: similar to sugar, yeast is next on the ‘avoid’ list – yeast based foods are always acidic.
- Is it Fermented: fermentation makes foods acidic. End of. Miso, tempeh, apple cider vinegar, kombucha etc. are all acid forming
- Does it Contain Dairy: dairy is next on the list! Avoid – acidic and mucous forming.
- Is it Refined: the more ‘prepared’ and ‘refined’ a food is, the more likely it is to be acid forming. Aim for fresh wherever possible.
What This Means: Alkaline & Acid Foods Made Easy
With this methodology, you should now be able to self-select whenever you’re on the go without your copy of my alkaline food chart handy, at a restaurant, eating out with friends and so on!
This should make your life a lot easier!
I hope it helps!
p.s. please share, spread the word, pin, tweet and everything else if you liked this guide!
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