In this blog post, we’ll clarify the criteria for distinguishing acidic and alkaline foods, address common misconceptions, and explore balanced consumption methods for a healthy diet.
It’s often said that when the body becomes ‘acidic,’ many diseases arise, so it’s beneficial to make the body ‘alkaline.’ Consequently, we often hear recommendations to consume more alkaline foods than acidic ones. However, without a proper understanding of acidic and alkaline foods, this can lead to incorrect dietary habits. For example, vinegar tastes sour but is an alkaline food, while mild-tasting squid is an acidic food. So, how can we distinguish between acidic and alkaline foods?
Before distinguishing them, let’s examine the concept of pH. pH is a measure of a solution’s hydrogen ion concentration. A substance with a pH of 7 is neutral; above 7 is alkaline, and below 7 is acidic. Our body maintains a slightly alkaline pH of about 7.4, which is vital for sustaining life. If pH deviates significantly from this range, maintaining life becomes difficult. Therefore, consuming large amounts of acidic foods with low pH can disrupt pH homeostasis, requiring caution. However, acidic foods are not necessarily harmful to health. For example, lemons taste sour but are not acidic foods; they are alkaline foods.
Acidic and alkaline foods are classified based on the components present in the ash (residual ash) left after burning the food, separate from the food’s inherent acidity. Acidic foods are those that leave anionic components like sulfur, phosphorus, and chlorine in the ash, while alkaline foods are those that leave cationic components like sodium, potassium, calcium, and magnesium. Representative acidic foods include meat and eggs (proteins), as they contain high levels of phosphorus and sulfur. Conversely, fruits contain organic acids that impart sourness, but these oxidize in the body, volatilizing into carbon dioxide and water while leaving alkaline components. Therefore, fruits are classified as alkaline foods. Vegetables also often belong to the alkaline food category.
So, are all meats acidic foods, and all fruits and vegetables alkaline foods? Not necessarily. Among meats, duck is an alkaline food containing various minerals (cationic components). Conversely, some vegetables are acidic foods. For example, ‘green onions’ (scallions), often eaten with meat, are acidic. Many people believe they should eat vegetables with meat, pairing it with lettuce, perilla leaves, or green onions. However, since green onions are acidic, nutritional supplementation is necessary. However, this does not mean you should never eat green onions with meat. Rather, it is important to consume a balanced variety of nutrients.
While there may be concerns, as initially questioned, that excessive consumption of acidic foods could make the blood more acidic, in everyday eating habits, homeostasis maintains the body’s fluid state at a constant level. Nevertheless, experts recommend consuming slightly more alkaline foods than acidic foods for health benefits. It is also considered desirable to consume acidic and alkaline foods in a ratio of 2:1 or 3:1.
In conclusion, acidic and alkaline foods are classified based on the composition of the ash remaining after burning the food, separate from the acidity we commonly perceive in foods. While this isn’t a major concern in everyday meals, a proper understanding of acidic and alkaline foods can help maintain a healthier diet.
