Saturday, August 29, 2009

Understanding acid-forming foods

Foods that create acidic residues after they have been broken down by the body. Protein-rich food, such as EGGS, MEAT, and poultry, produce acidic residues when oxidized for energy. The combustion of sulfur-containing amino acids tends to acidify the body (acidic residue). In contrast, fruits and vegetables make the body more alkaline or basic. They contain magnesium, calcium, and potassium salts of organic acids, which yield an alkaline residue when oxidized. Fruits are accordingly classified as alkali-forming foods, even though juices and fruit taste acidic (sour). Excretion of organic acids (potential renal acid load) can be calculated for various foods based on their content of sodium, potassium, calcium, magnesium, chloride, phosphorus, and sulfur. Choosing more alkaline foods may ameliorate osteoporosis, autoimmune conditions such as rheumatoid arthritis, and chronic inflammation.

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