When do foods act alkaline and when acidic?

When do foods act acidic and when alkaline?

Topic Overview

  1. Acidic or Alkaline – Which is better?
  2. Why is it important to eat an alkaline diet?
  3. What does it depend on whether a food is acidic or alkaline?
  4. Which nutrients have an acidic effect, which have an alkaline effect?
  5. Alkaline diet – implementation

1. Acidic or alkaline – What is better?

In any case, it is better to eat a more alkaline diet, which does not only mean the PH value that a food or drink has before it is consumed, but also how it acts and is metabolized in the human body.

Many experts repeatedly recommend a healthy diet with a ratio of 80:20, i.e. 80 % alkaline foods. Some even recommend a 90:10 ratio.

In fact, this was still completely normal for Stone Age people. In the age of industrialization, however, this relationship has been completely reversed. Some people now eat more than 90% of foods that have an acidic effect on the human organism.

2. Why is it important to eat an alkaline diet?

High acid loads in the human body are one of the main causes, or at least contributors, to almost all the diseases we know in the world.

In other words, the risk of developing these conditions could be massively reduced if we avoided these acidic foods.

But at the same time, it is important to mention that it is not diet alone, but many other environmental influences and factors that lead to “over-acidification”. Some examples are lack of sleep too much work, competitive sports or lack of oxygen.

As such factors increase in quantity and intensity, it is essential to create a more alkaline environment, at least through diet.

3. What does it depend on whether a food is acidic or basic?

1. if you eat a food extremely frantically, do not chew it properly or do many other things at the same time, it will have a sour effect. No matter what you eat.

2. if a food is heavily processed or massively chemically treated, then it also has a basically acidic effect.

3. which nutrient components a food has.

4. Which nutrients have an acidic effect, which have an alkaline effect?

1. Carbohydrates

a) Starch & whole grain products => neutral
e.g. potatoes, spelt flakes, bread from whole grains and sourdough preparation from private baker or home-baked.

b) Fructose => in moderation and from sun-ripened fruits neutral
e.g. sun-ripened apples, raspberries or pears
=> from unripe fruit or highly processed sour
e.g. canned peaches, rubber animals, unripe strawberries from abroad in winter

c) Lactose => for pasteurized milk & fresh milk – neutral
e.g. pasteurized milk from milk vending machines and in the refrigerated shelf
=> for UHT milk – sour
e.g. UHT milk (is not in refrigeration in the supermarket), chocolate bar with milk

d) Industrial sugar & white flour products => acidic
e.g. toast, white bread, cola

2. Fats

a) saturated fatty acids => neutral – slightly acidic, in excess rather acidic
e.g. butter, lard, coconut oil

b) unsaturated fatty acids

b1) Omega 3 & Omega 9 => neutral
e.g. linseed oil, olive oil, fish

b2) Omega 6 fatty acids => acidic
e.g. safflower oil, olive oil heated, ready meals

c) Trans fatty acids => acidic
e.g. margarine, chips, pastries with margarine

3. Proteins

a) Amino acids => generally neutral, a few slightly acidic or basic.

b) Vegetable protein => predominantly neutral
e.g. peas and cereals

c) Animal protein => acidic, partly strongly acidic
e.g. chicken cutlet, milk


If animals and plants are overbred and chemically treated, the enzyme content in animal and plant products is reduced.
If they are heavily processed, chemically preserved, or even ultra-high heated, the enzyme content can be completely lost.
Without the enzymes, protein cannot be broken down into bioavailable amino acids and has an extremely acidic effect on the human body.
Animal proteins are generally more difficult to utilize than vegetable proteins.

4. Dietary fiber

=> neutral – slightly basic
e.g. vegetables and whole grain products


Dietary fiber has a positive effect on the proliferation and persistence of health-promoting bacteria. These are important enzyme formers. The enzymes are essential for the usability of all other nutrients.
In an indirect sense, dietary fiber therefore has a very alkalizing effect on the human organism.

5. Vitamins

=> basic
e.g. Ripe fruit


Synthetically produced vitamins in the form of food supplements are an exception. They can be utilized worse or many vitamins also not at all by the human body and therefore have a rather acidic effect on the pH value of humans.

6. Minerals and trace elements

=> very basic
e.g. bananas, water etc.

7. Enzymes

=> neutral
e.g. papain from papaya, lactase in non-ultraheated milk


Enzymes are absolutely essential for the usability of nutrients. Consequently, enzymes are also strongly basic in an indirect sense.
A lack of enzymes thus basically leads to hyperacidity, which is why highly processed and ultra-high-heat foods should be avoided.

8. Secondary plant substances

=> basic
e.g. wild herbs, salad, tea


The various secondary plant substances can have an activating and regulating effect on the human organism. In the long term, they also improve the metabolism and thus in turn also optimize the usability of food.

5. Alkaline diet – implementation

The most important basic rule for eating an alkaline diet is to completely avoid highly processed and ultra-heated foods.

Furthermore, it is essential to chew the food properly in order to ensure appropriate predigestion in the oral cavity.
In any case, you should eat more plant products than animal products.

In the sense of a so-called alkaline fasting, for detoxification, intestinal cleansing and rehabilitationIt is advisable to completely avoid meat and sausage for a few weeks.

In addition, it is recommended to eat more wild herbs and vegetables, continue to collect tea yourself and drink it regularly.

Eating enough fruit is also very important and can often still be found in the wild in rural areas. Here you know it hasn’t been chemically treated, picked unripe or stored with chemicals for years.

Furthermore, I thoroughly recommend also to eat enough cereals. Grain products should come from a traditional, private baker.

Alternatively, cereal products can be ground using a grain mill or a flaker can be produced from organic grain.

I recommend eating sausage and meat only in small quantities. Contacting a regional hunter or keeping farm animals in a species-appropriate manner yourself ensures that the quality is right and that the animals have not been tortured.

Fish can be consumed a little more than meat. Here it is essential to ensure that the fish comes from wild catch.
Furthermore, fish from regional waters should be used, as distant oceans and coasts are often much more contaminated with plastic waste.

Other animal foods, such as eggs, cheese and milk are also recommended only in moderation.
In the case of hen’s eggs, it is essential to ensure quality through contacts with neighbors, regional farmers, or by keeping the eggs oneself.
Dairy products must never be ultra-high temperature!

One should consume 1 1/2 – 2 liters of fluid daily, on hot days rather 2-3 liters.
A large portion should be still water, not plastic bottles.
Diluted fruit juices and loose tea are also good options. If you observe all these points as far as possible, nothing stands in the way of an alkaline diet.