Katy Gillett wrote:
You mentioned citric acid – is that allowed on the diet? I was under the impression it isn’t.
Citric acid comes from a few different sources, citrus fruit being one of them, which I believe is ok. It can also come from dairy, so if in doubt, it’s best to avoid it if possible.
On the acid/alkaline debate; I believe we should be eating at least 80% alkalising foods. This means foods that have an alkalising effect on our bodies, so even though something maybe an acid, it doesn’t mean they necessarily have an acidifying effect on our bodies – lemons are a prime example of this. This effect is based upon the mineral content of the food and therefore the alkaline or acid effect this has on the pH of the body
The most acidifying foods are the processed foods, those full of damaged fats and processed sugars, preservatives, sweetners and chemicals etc. The most acidifying grain is wheat, then other glutinous grains – the more alkaline are millet and quinoa (although not technically a grain)
If your bodies is in a diseased state, then it had become too acidic. Our bodies are producing a lot of acids/toxins every day just working.. A high alkaline diet will help to keep our bodies in the healthy, slightly alkaline state, rather than slightly acidic which is more common. Eating a large amount of green leafy veg and all the veg that are on our allowed food list will help to do this.
I try and make the main bulk of my diet non starchy veg, and now use more veg where I would have used a starchy carb e.g. Broccoli & cauliflower in a homemade pesto dressing or cabbage in a nut ‘cheese’ sauce. I do eat chicken and organic beef occasionally, and a fair bit of fish, but these are normally smaller portions.
I hope this makes sense, I’ve found it quite difficult to put into the right words.
Sorry to disagree with you Able!