How to Reduce Acidity With Vegetables
Acidity is the state of being or containing an acid, with a pH of less than 7. The human body, in a pure state, is naturally alkaline and generally has a pH of between 7 and 7.8. The lower the pH, the more acidic the body is. When the body remains in an acidic state over a period of time, sickness and disease can occur. It is possible, however, to reduce the body's acidity and one way to do this is by eating fresh vegetables.
Instructions
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Eat five servings of fresh, organic, vegetables each and every day. Carrots, green beans, beats, zucchini, lettuce, carob, parsley, celery and garlic are a few highly alkaline vegetables. Vegetables should be eaten raw for maximum benefits. For a complete list of alkaline vegetables see the resource section below.
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Drink up to one quart of vegetable juices daily. Juice organically grown vegetables in a juicing machine. Use a variety of vegetables; the greener the vegetable the better. Some examples are broccoli, spinach, collard greens and kale. Juicing is one of the best ways to reduce acidity with vegetables, because it is much easier for the body to assimilate liquids.
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Take approximately one teaspoon per day of organically grown green vegetables and grasses in a supplement form, such as concentrated green sprouts or vegetable powders. These supplements can be purchased at a local health food store or online at phionbalance.com.
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Tips & Warnings
Drink 8 to 10 glasses of water each day, with a pH of 7 to 7.5, to further help reduce acidity.
