Non-Acidic Fruits and Vegetables
Although citrus fruits are acidic, once metabolized in the bloodstream, lemons and limes produce an alkaline effect and are safe to consume as an alkalizing food. Other alkaline fruits are fresh coconut, sour cherries and unripened bananas. Watermelon and grapefruit contain little acid. Generally, the sweeter the fruit, the more acidic.
From the most alkaline vegetables, in descending order, wheat grass tops the list followed closely by fresh cucumbers, sprouted chia seeds, sprouted radish seeds, dandelion, avocado, fresh endive and tomato. Non-acidic vegetables are plentiful and easily available such as celery, fresh red beets, carrots, chives, turnips, watercress, leeks, zucchini and fresh peas. All of the varieties of cabbage are non-acidic including red, green, white, purple, savoy and Chinese. In addition, lettuce, onions, asparagus, okra, artichokes and cauliflower are non-acidic vegetables. According to “The Journal of Biological Chemistry,” a 100-calorie potato neutralizes the acid contained from a 100-calorie portion of lean beef.
Non-Acidic Vegetable Drinks
Broths and juices derived from fresh vegetables make healthy non-acidic vegetable drinks, especially when made at home. The combination of kale and garlic create a healing non-acidic vegetable broth that is comforting to drink. Dr. Robert Young, author of “The pH Miracle” suggests that spinach, collard greens, onions, celery, green beans and parsley are just a few of the non-acidic vegetables easily consumed as broth. Cold vegetable juice drinks of carrot, celery, parsley and garlic are refreshing. Homemade tomato juice with greens such as parsley or lettuce create hearty non-acidic vegetable drinks.
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