Acid or Alkaline - which one are you?

By Gunn Sikk Balance TV

© CTV and Canadian Living

From a nutritional standpoint, foods are classified as either acid-forming or alkalizing according to the effect they have on the body; not according to their own intrinsic acidity or alkalinity. For example, many foods that taste "acidic" -- like grapes and citrus fruit -- are considered alkaline because they leave an alkalizing residue in your body. In fact, most fruits and vegetables are alkaline foods.

On the other hand, sugar, concentrated sweeteners, starches, grains, flour, fats and most animal protein create an acid condition upon being metabolized.

Which is better - acid or alkaline?

One thing for sure, it's easier to become overacidic than overalkaline. The foods we tend to gorge on are sweets and bread, both of which are acid-forming. That's why we naturally drink orange juice in the morning, as it corrects an acidic supper.

If the state of being over-acidic is not corrected, left over a period of time, the acids will draw minerals out of the body's tissues, thereby creating a state of demineralization. Lack of sufficient minerals results in reduced energy levels, emotional imbalances, joint pains, dental problems, and an overall weakening of the entire system.

In fact, many cancer researchers strongly believe that being slightly alkaline is one of the best defenses against cancer.

From a health standpoint, it's in your best interests -- not to stop all of your acid-forming foods as chicken, beef, veal, pork, lobsters, butter and cheese certainly have their place; but rather, make a deliberate effort to include more fruits and vegetables into your diet, as well as fresh-squeezed juices. This will help you achieve a healthier balance and move you away from being overly acidic.