A healthy acid-alkaline balance

The Alka® acid-alkaline nutrition guide by AlkaVitae® will provide information about a healthy acid balance, on the basis of your every day diet in combination with active alkalization.
Acidification in the body, muscles and joints is caused to a great extent by taking in an excess of acid-forming food every day. Acid-forming foods, once they have been burnt up by the body, leave acid waste behind such as uric acid, lactic acid and acetic acid. The body is unable to completely remove this excess acid, which means that the surplus acids are stored inside the body either in liquid or solid form. The more acid waste is stored in the body, the greater the chance of developing chronic symptoms.
For a daily diet alone to produce a good acid balance, the guideline is that it should consist of 80% alkaline products and 20% acid-forming products. In practice, however, it is generally the case in modern society that we take in just 30% to 40% alkaline products and over 60% to 70% acid-forming food every day.
The body requires sufficient alkaline buffers in order to function properly, and you can help build these up by following the guidelines of this alkaline nutritional diet. People
suffering from health problems should eat a ratio of at least 80% - 20% (4 units of alkaline food to every 1 unit of acid acid-forming food).
It is important to maintain a varied diet because the body draws nutrients from the full spectrum of food types. If you follow only a partial diet for an extended period your body will ultimately develop a deficiency in certain nutrients.
You can achieve a healthy acid balance without the risk of running out of essential nutrients by maintaining a ratio of 60% alkaline to 40% acid-forming food, as long as you combine it with active alkalization on a daily basis.
You can actively alkalize your body every day using the Alka® products by AlkaVitae®. They provide the alkaline counterbalance you need to enjoy a healthy and varied diet. Alka® neutralizes acid waste and equalizes your acid balance.

Dietary Tips

Tip 1.
Eat plenty of vegetables.
Vegetables are very good for the body. They contain many organic vitamins and alkaline minerals. The best method is to steam vegetables al dente and not to prepare them in the microwave.

Tip 2.
Keep sugars to a minimum
Sugars, and refined white sugars in particular, are highly acidifying. If you consume too much of them it increases the chance of chronic acidification. You could substitute white sugar with unrefined cane sugar, or with the plant sweetener Stevia.

Tip 3.
Fruit in moderation
Fruit contains many healthy foodstuffs like vitamins, minerals and fiber, but also a lot of fructose which can form acid too. Two pieces of fruit a day is still a sensible guideline!

Tip 5.
Meat and fish in moderation
Meat, and red meat in particular, contains a large amount of purines. This is a substance that releases uric acid. Excess uric acid can ultimately lead to joint problems amongst other things. Fish contains a lot of purines too, meaning it also has an acidifying effect. Fish does, however, also contain lots of good, essential fish oils. As long as you are actively alkalizing on a daily basis, then it is a great idea to have fish once or twice a week!

Tip 4.
Avoid soft drinks and sweetened packaged fruit juices
Soft drinks contain enormous quantities of sugar. A bottle of cola or orange soda contains on average 33% sugar! And “diet” soft drinks containing artificial sweeteners are also extremely acidic for the body. In addition, by taking soft drinks the body is burdened by carbonic acid which is added for the “sparkling bubbles”. Packaged fruit juices are highly acidic because of the way they are produced. It is better to stick to occasional hand-squeezed fruit juices, with all their organic vitamins, minerals and fructose.

Acid-Alkaline nutrition list
On the next page you will find an overview of the different food types. They have been divided up according to their alkalizing or acidifying effects on the body. The figure shown next to the food is an indication of the extent to which each food has an acid-forming or alkaline-forming effect (i.e. it is not the pH value).


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