You strive to achieve balance in every part of your life – work, family, friends, but often forget your own body’s natural requirements!
Like maintaining its pH level, an imbalance of, which can really throw you off in every other aspect. And it’s got everything to do with what you consume.
Let’s break it down for you – pH is essentially ‘potential hydrogen’, used to describe the acid-alkaline ratio in your body ranging from zero to 14! Your body is constantly struggling to find equilibrium between the two.
“Foods that reduce the pH of your body are known to be acidic and cause acidity and heartburn, while the ones that increase the pH are alkaline in nature and help the body heal,” explains Prachi Sanghavi of MyDietist app.
“Acidity increases, when we consume foods like carbonated liquids, fermented drinks like alcohol or heavy proteins which produce by-products like uric acid. When the natural pH level falls below equilibrium, the body tries to compensate by releasing alkaline mineral ions from our tissues like the bones. If we have a diet that is abundant in alkaline foods like green veggies and fresh fruits, the excess of minerals are stored in the body to create balance,” explains Ananda Himalaya Ayurvedic physician Dr Shijoe Matthews.
If you suffer from heartburn, acid reflux, regurgitation, nausea, vomiting, muscle spasms and numbness these are major signs that your pH is off balance.
“Alkalising agents like green juice, leafy greens, cucumber, lemons, melons and chia seeds – they will boost your energy, help you sleep better, slow down ageing, protect against cancer and keep your mind sharp! Of your daily diet, 3/4th should be made up of alkaline foods,” says Sanghavi.
Dr Matthews agrees and suggests adding, pitta-balancing or alkalising foods like green leafy vegetables, spinach, kale, broccoli and aloe vera, coconut water, sweet herbs like cardamom, fennel, mint, cinnamon and turmeric to your diet. For those, whose pH levels are more alkaline then it should be, acidic or warming foods like meat soups, egg yolk, ghee, butter and cheese will help balance it out and give strength.
The process of fermentation is an important pitta-aggravating factor, so Dr Matthews suggests, completely avoiding alcohol, vinegar, mature cheese, sour yoghurt, especially if you’re prone to acidic issues. Sanghavi says, “An excess intake of sugar, carbonated beverages, processed meats, caffeine and canned foods can cause prolonged acidosis, decreasing the body’s ability to absorb minerals and nutrients, further decreasing its energy production and ability to repair damaged cells.” According to Dr Matthew, “It really depends from person to person how much alkaline or acidic foods they need to include in their diet, as some people are generally more inclined to acidity and have an increased amount of heat in their body than others.” While Sanghavi’s generic ratio is 70:30 for alkaline to acidic foods.