Acidic & Alkalizing Foods That Help Stop Psoriasis
January 31, 2009
For the purposes of identifying the acid or alkaline potential of foods, we have divided the following list into three basic categories – alkalizing, slightly acidifying, and very acidifying. Even within a single category, not all foods are uniformly alkalizing, acidifying, or acid.
The classification used here presents foods in a three-column chart. Alkaline foods (vegetables) are divided into very alkalizing, acid but alkalizing, and slightly alkalizing. “Acid but alkalizing” foods are those which are acid by nature because they contain weak acids such as citric acid. However, these acids are easily exhausted in your body, converting to carbon dioxide and water during digestion.
They are rich in alkaline minerals, and thus have an alkalizing effect on the body.
VEGETABLES
VERY ALKALIZING
avocado – beet greens – broccoli – Brussels sprouts – carrots – celery stalks – chives – corn – cucumber – edible gourds – fennel – garlic – grasses (i.e. wheat grass) – green beans – green cabbage – leeks – tomato – cauliflower – lettuce – onion – peas – peppers – potato – radish – red beets – red cabbage – rhubarb – salad greens – spinach – squash – sweet potatoes – turnips – watercress – yellow beans – zucchini
* ACID BUT ALKALIZING…
sour pickles – tomato
* SLIGHTLY ALKALIZING…
artichokes – cauliflower – lettuce – onion – peas – brussel sprouts
Visit Jon G. Michel’s “EZ Psoriasis Solution & Diet” to learn all about psoriasis and diet.
