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Question
Posted by: Margie | 2011/04/07

Diagnosed with too much acidity

I have been diagnosed with having too much acidity in my body. What diet can I follow to counteract this problem.

Thank you

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Our expert says:
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Dear Margie
If you do suffer from excess acidity, then it may help to eat a more alkaline diet. Foods that have an acid taste like lemon juice, citrus fruits and strawberries do not actually produce an acid reaction in the body once they are metabolised, in contrast the final product of the metabolism of such foods is alkaline. Acid residues are formed by meat, fish, poultry, eggs, cheese, peanut butter, peanuts, bacon, Brazil and walnuts, all types of bread, cereals, pasta, corn on the cob, cranberries, plums, prunes and plain cakes and cookies. Alkaline residues are formed in the body when we eat milk and dairy products, almonds, chestnuts, coconut, all types of fruit (except corn on the cob, and lentils), all types of fruit except the ones listed under acid above. Fats and oils, sugar, honey, maizena, tapioca and coffee and tea are classed as neutral. I wrote an article on 'NEW DIETARY RECOMMENDATIONS FOR GOUT' which you should be able to access by clicking on 'Diet'nFood' at the top of this page and doing a Search with the title of the article. If you suffer from gouty-arthritis then you would need to avoid a buildup of uric acid in the body. Excessive uric acid buildup is caused by a disorder in the metabolism of so-called "purines", which are compounds that occur in high quantities in red meat, organ meats (brains, liver, kidneys, sweetbreads), anchovies, meat extracts, broth, bouillon, and gravies made from meat drippings, sardines, herrings, mackerel, mussels, partridge, fish roes, baker's and brewer's yeast taken as supplements. Beans, pulses, spinach, asparagus and mushrooms have a moderate purine content and can be eaten in moderate quantities. Other vegetables and fruits have a negligible purine content and can be eaten freely. Alcohol and rich, fatty foods, as well as high intakes of foods that contain fructose (fruit juice and fruits) also exacerbate gout. The gout may respond to an increase in the intake of omega-3 fatty acids. Salmon oil capsules are a good source of omega-3.
Best regards
DietDoc

The information provided does not constitute a diagnosis of your condition. You should consult a medical practitioner or other appropriate health care professional for a physical exmanication, diagnosis and formal advice. Health24 and the expert accept no responsibility or liability for any damage or personal harm you may suffer resulting from making use of this content.

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Our users say:
Posted by: DietDoc | 2011/04/07

Dear Margie
If you do suffer from excess acidity, then it may help to eat a more alkaline diet. Foods that have an acid taste like lemon juice, citrus fruits and strawberries do not actually produce an acid reaction in the body once they are metabolised, in contrast the final product of the metabolism of such foods is alkaline. Acid residues are formed by meat, fish, poultry, eggs, cheese, peanut butter, peanuts, bacon, Brazil and walnuts, all types of bread, cereals, pasta, corn on the cob, cranberries, plums, prunes and plain cakes and cookies. Alkaline residues are formed in the body when we eat milk and dairy products, almonds, chestnuts, coconut, all types of fruit (except corn on the cob, and lentils), all types of fruit except the ones listed under acid above. Fats and oils, sugar, honey, maizena, tapioca and coffee and tea are classed as neutral. I wrote an article on 'NEW DIETARY RECOMMENDATIONS FOR GOUT' which you should be able to access by clicking on 'Diet'nFood' at the top of this page and doing a Search with the title of the article. If you suffer from gouty-arthritis then you would need to avoid a buildup of uric acid in the body. Excessive uric acid buildup is caused by a disorder in the metabolism of so-called "purines", which are compounds that occur in high quantities in red meat, organ meats (brains, liver, kidneys, sweetbreads), anchovies, meat extracts, broth, bouillon, and gravies made from meat drippings, sardines, herrings, mackerel, mussels, partridge, fish roes, baker's and brewer's yeast taken as supplements. Beans, pulses, spinach, asparagus and mushrooms have a moderate purine content and can be eaten in moderate quantities. Other vegetables and fruits have a negligible purine content and can be eaten freely. Alcohol and rich, fatty foods, as well as high intakes of foods that contain fructose (fruit juice and fruits) also exacerbate gout. The gout may respond to an increase in the intake of omega-3 fatty acids. Salmon oil capsules are a good source of omega-3.
Best regards
DietDoc

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