1. Tofu. The pH of soybean curd tofu is 7.2. Soybean curd also provides a good source of vegetable protein. You can add tofu to all sorts of dishes, including stir-fry, curry, and casseroles.
2. Honeydew. Yes, it’s hard to find the perfectly ripe honeydew, but when it comes to flavor, the search is well worth it. When it comes to alkalinity, the honeydew can reach 6.67 pH. Combine with other kinds of melon for a flavorful and healthy combo.
3. Broccoli. You might hate it, but this stuff is great for you. Broccoli is high in fiber, vitamin C, potassium, B6, and vitamin A. It’s actually a fairly good protein source, and its pH value can reach 6.85.
4. Cabbage. Cabbage can reach a pH value of 6.8. For a truly healthy, tasty cabbage meal, try a Mexican Cabbage Soup.
5. Spinach. The whole “eat your spinach, it’ll make you stronger” thing has a health-benefit basis. Spinach has a pH value of up to 6.8, and it‘s high in insoluble fiber, which helps with digestion. One cup of spinach has a gram of protein and is packed with vitamin K, vitamin A, vitamin C, and iron.
6. Flaxseed and Flaxseed Oil. Flaxseed is high in fiber, which aids in digestion, and ALA Omega 3 fatty acid, which helps prevent heart disease and high cholesterol. Flaxseed oil has the heart benefits of flaxseed without the fiber, and both convert to alkaline ash as they make their way through your digestive system.
7. Lemon and Lemon Juice. Lemons have high acidity, but you convert it to alkaline ash during digestion. Some sources indicate that, along with watermelon, lemon yields the most alkalinity for your system. Lemons are fantastic for a lot of reasons—lemon juice turns water into an even healthier beverage, and lemons have a ton of vitamin C.
8. Beets and Beet Juice. Beets check in at up to 6.6 alkalinities, and they may benefit your brain. Researchers from Wake Forest University found that beet juice improved blood flow to the brain because beets have a lot of nitrates, which you convert to nitrite. In turn, nitrite opens up blood vessels.
9. Sprouts. Brussel sprouts have a pH value of up to 6.3, and they’re chock full of phytochemicals such as isothiocyanates. Isothiocyanates might suppress tumor growth and hormone production. Meanwhile, alfalfa sprouts have essential amino acids, antioxidants, and vitamins and minerals. And, sprouted pieces of bread are a great option to replace the carb-heavy, flour-based pieces of bread we’re used to buying at the supermarket.
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