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August 27, 2018 3

Alkalising is the new black right? Why is it so important for me? What foods am I supposed to eat to be more alkaline?

Let’s get some facts straight first: pH is a measurement of alkalinity vs acidity from 0 to 14. A lower pH equals a more acidic reading compared to higher meaning more alkaline. A pH of 7 is neutral and the human body has a pH of about 7.4 which tells us that the whole body functions better in an alkaline environment in comparison to an acidic environment. Blood pH has a very narrow window, the body is very intelligent at regulating this. The gut pH often has a larger window and changes due to many factors relating to our diet and bacteria flora.

A great way to remember it is like a fish tank and comparing this to the body. We all know that happy and healthy fish grow and thrive in a good pH environment and things we don’t want, grow when the pH of the fish tank isn’t right. This is similar to our body and our gut in particular.

The gut needs to be a particular pH for good bacteria to thrive so we can absorb nutrients, fight off bad bugs, and digest our food properly. The main thing to remember is that the gut needs an extra helping hand for pH regulation. This is because the body is good at keeping the blood pH optimal, but unfortunately due to different factors, the gut pH can alter outside the optimal range.

Why is this you may ask? Gut pH altering may be a result of poor dietary and lifestyle choices such as acidic foods and stress. In an acidic gut we generally see less beneficial bacteria than optimal as the bacteria cannot survive in acidic environments very well. Bad bacteria, yeast and parasites can then increase the feedback loop of more acidity plus unwanted digestive issues and immune system imbalance. Good bacteria is what makes up a large portion of our immune systems, regulates the production of neurotransmitters and helps to absorb nutrients from the diet - this is why the gut pH is so important to overall health!

 So how do I know what to eat? Here is a list of foods that help to promote alkalinity in the body. This will help with overall digestive function, reduced inflammation, higher antioxidant status, improved detoxification.

Added bonus: Alkaline foods are high in antioxidants which mean that they promote the anti-aging effects of the body by helping keep cells healthy.

Try including more of these into your diet:

  • Green leafy vegetables (kale, spinach, silverbeet, bok choy & pak choy)
  • Beetroot green tops
  • Broccoli, cabbage, brussel sprouts
  • Spirulina
  • Barley Grass
  • Wheatgrass
  • Chlorella
  • Coconut
  • Celery, cucumber & aloe vera
  • Fresh sprouts (alfalfa sprouts, sunflower sprouts, mung bean sprouts etc)
  • Almonds & hazelnuts
  • Some citrus (lemon, lime & grapefruit)

 What about foods not to eat?

To increase alkalinity in the body avoiding acidic foods may help. These are foods that are high in sugar, saturated fats and sodium. This includes avoiding foods such as: processed meats, breakfast cereals, alcohol, caffeinated drinks, sugar drinks (fruit juice and soft drink), high amounts of dairy and meat products, high amounts of grains (pasta, rice, bread).

An easy way to get these alkalising foods into your everyday eating is to use a concentrated powdered version. This way you can add to smoothies, fresh juices, protein balls, sprinkle on muesli, use in baking. A powdered and concentrated version can be a great way to increase alkalising foods for people who are busy with minimal time for preparing and also for picky eaters who may not want to sit down to a bowl of kale and broccoli!

This is why we started stocking some of our favourite products from Morlife, so it can be super simple to alkalise your body through your diet! With delicious flavours like Lemon Lime, Pineapple Coconut and Acai Raspberry, these superfood powders will quickly become a tasty part of your daily routine.

Shop our wellness collection here: https://ecomodernessentials.com.au/collections/superfoods

This is a guest post by Integrated Wellness Clinic.



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