Acidic and alkaline foods are foods that have either an acidic or alkalizing effect on the body upon digestion; acidic foods have an acidic effect, and alkaline foods have an alkalizing effect. Generally, most fruits and green vegetables are alkaline foods while meat, fish, eggs and poultry are acidic foods.
The pH of healthy human blood should range from 7.35 to 7.45. The pH is acidic whenever it falls below 7. Acidity can occur as a result of several factors, such as emotional stress, toxic overload or an acid-forming diet. When the pH is too acidic, the body uses alkaline minerals to compensate. A build-up of acids occurs in the cells if the diet does not contain enough minerals for compensation.
A balanced pH is important as a pH that is too acidic can have serious implications on health. Examples are a decrease in the body's ability to absorb minerals, a decrease in the body's ability to repair damaged cells and an increase in the body's susceptibility to fatigue and disease. To avoid acidity, nutritionists recommend a diet that consists of 60 percent alkaline foods and 40 percent acidic foods. For people whose pH is already too acidic, the diet should consist of 80 percent alkaline foods to restore health.