Many foods are acidic, leading to heartburn, indigestion and stomach pain. Limit your acidic intake by eating these foods in moderation and creating your meals accordingly, eliminating the irritation and pain frequently caused by acid.
Fruits such as pineapple, oranges, raspberries, cranberries, lemons and melons are highly acidic. Each fruit has traces of one or more citric, tartaric, benzoic, malic, ascorbic and succinic acids. Too much of any acid from these fruits can lead to aggravation and even damage of the esophageal tube as it churns within the body.
Most vegetables are alkaline and are a prime source of fiber, vitamins, minerals and antioxidants. Their nutrients promote radiant skin, flush out toxins and work to strengthen the heart. Vegetables such spinach, celery and brussel sprouts are high in folic acid, a water-soluble B9 vitamin. Sweet corn is loaded with 18 amino acids, including prolin, leucine, glutamic acid and holds 6 percent of FDA’s daily requirement of pantothenic acid, vitamin B5.
A quick cup of coffee in the morning may be doing more than waking you up. These ground beans contain acid that can irritate the lining of the stomach when ingested. It also sparks the body to produce more hydrochloric acid when ingested, doubling the current amount. Its acids are divided into three categories, aliphatic, chlorogenic and alicyclic carboxylic and phenolic acids and can lead to indigestion and acid reflux, especially in men and women with ulcers or prone to heartburn. Try to replace coffee with chamomile tea in the morning. It is one of nature’s remedies to relieve stress and aid in insomnia.
Foods that have been refined, processed and altered to give a longer shelf life and stay fresh when frozen produce acid in response to the ingredients used to preserve them. Frozen foods such as peas, carrots, mixed vegetables, frozen juices and frozen dinners, even the low fat and healthy options, are high in lactic acid. Canned foods are also highly acidic. Canned fruits are high in citric acid, fumeric acid is found in preserves and jellies and ascorbic acid is used in cereals and canned vegetables. When shopping for fruits and vegetables, it is always safer to buy them fresh. No additives have been added, and they are still in their natural state.
Dairy foods are loaded with saturated fats, hormones, acids and mycotoxins used to add vitamins, keep them fresh and improve their overall taste. Yogurts, puddings and cheeses are high in lactic acid due to the fermentation and culturing process used to age and sour milk. Cheddar, mozzarella and ricotta cheese contain sodium chitrate, a citric acid used to speed milk clotting, smooth its cheese texture and improve the process of emulsification.