When it comes to acidic foods, most of us usually think of citrus fruits like oranges and lemons. But there are plenty of other products you should add to your grocery list that can help maintain a healthy pH balance. In this article, we’ll go over seven acidic foods, besides citrus fruits, that offer great nutritional value in terms of fiber and other beneficial vitamins and minerals. Discover them here!
Why should we be careful with acidic foods?
Some acidic foods, although they can provide essential vitamins and minerals that benefit health, should also be eaten in moderation to avoid adverse effects. Acidic foods have a high pH, which means they are more likely to irritate body cells and can cause acid reflux or indigestion if eaten in large amounts. Also, many acidic foods contain citric acid, an irritant that can damage the lining of the digestive tract and cause inflammation. Also, long-term consumption of high-acid foods can lead to an increased risk of diseases such as osteoporosis and kidney stones.
Excessive consumption of acidic foods can also weaken tooth enamel, as these types of foods wear down tooth enamel and create an environment for bacteria to grow in the mouth. If left unchecked over time, this bacterial growth can lead to gum disease and cavities.
Fortunately, there are several alkaline foods that can pair perfectly well with these acidic foods. So you can enjoy their benefits without compromising your long-term health.
Apart from lemon, known for its concentration of citric acid, here are 7 healthy but acidic foods to combine with alkaline foods:
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Grapes :
These small fruits are one of the most acidic fruits that exist. They contain a high amount of citric, malic and tartaric acid, which gives them their sweet and tart flavor. Plus, they’re a great source of vitamins A and C! Grapes can be used in a variety of dishes, including salads, jams and jellies. They can also be eaten raw or pickled for a unique flavor. In addition, their acidity adds spice to sweet recipes such as pies and tarts.
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Pickles:
An old favorite with a distinct sour taste, pickles have been around for centuries and have evolved over time to include many different varieties. The sourness of each type of pickle is created by soaking the vegetable in a brine containing vinegar – which is very sour – and salt, which helps to achieve the desired level of sourness.
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Rhubarb:
This plant has bright red stems and a naturally tart flavor due to its high acid content. It is often used in desserts such as pies, crumbles and cakes, but can also be added to savory dishes such as sauces and chutneys. Rhubarb should always be cooked before eating – otherwise it can cause irritation – but when cooked properly it makes for an intensely flavorful dish that is both sweet and sour!
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Watercress:
Watercress is one of a small group of sour vegetables like sorrel and spinach. This can be a challenge for those following an acid-base diet, as it recommends eating 70% alkaline foods and 30% acidic foods. Fortunately, these tasty and nutritious acidic vegetables can be balanced by others that are more alkaline, such as carrots, green beans and fennel. This allows you to enjoy delicious and nutrient-rich meals while respecting dietary principles.
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Sourdough bread :
This type of bread gets its particular pungent flavor from the fermentation process it undergoes which creates lactic acid bacteria – this is what gives it its characteristic sour taste! The long fermentation process also produces complex flavor compounds that make this bread stand out from other types of bread offered in bakeries around the world!
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Sauerkraut :
This traditional German dish of fermented cabbage is prepared by salting shredded cabbage before leaving it in containers filled with vinegar-based brine until it reaches the desired level of acidity after several days – from where the characteristic sour flavor of sauerkraut! In addition to being delicious on hot dogs or sandwiches, sauerkraut contains probiotic bacteria that benefit gut health when eaten regularly – a win-win situation!
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Kombucha tea:
This fermented tea from China has recently seen a resurgence in popularity due to its purported benefits, such as probiotics and antioxidants. In addition, it has quite a strong taste due to its acidic nature, caused by the acetic acid produced during fermentation thanks to the yeast culture added during production! It can be served chilled, with flavors like ginger root or blueberry juice for extra heat!
