An alkaline diet: what should you eat?

Eating alkaline foods such as fruit and vegetables is extremely important for our well-being! An alkaline pH makes a difference to our metabolism.

eating an alkaline diet


An alkaline diet consists of eating lots of high “alkaline foods” like, for example, fresh fruit, vegetables, nuts and legumes, while avoiding “acidic foods” such as cereals, meat and cheeses, as well as alcohol and carbonated soft drinks. This kind of diet, combined with a balanced lifestyle, can help the body to maintain a base pH, i.e. a value ranging from 7.1 to 7.5 (optimum pH between 7.39 and 7.41).


The tendency of a food that acidifies or alkalizes our body has no relation to the real pH of the food itself. For example, lemons are very acidic, but the final effect they produce after digestion and assimilation is very alkaline, so lemons form alkalinity in the body. In the same way, meat is alkaline before the digestion, but it leaves a very acid residue in the body, so, like almost all animal products, meat forms a great amount of acid.


Following studies on their properties


the alkalization of the blood and urine,
counteracting the onset of metabolic acidosis induced by contemporary lifestyles, contributing to our well-being; (5)
reducing the risk of osteoporosis and bone fractures, especially in the elderly; (6)
aiding dental prevention, increasing the pH values of the saliva and therefore counteracting the possible development of carious lesions; (7)
acting positively on acids (free radicals, lactic acid and mild metabolic acidosis) induced
by sporting activities; (8)
hydrating the body, increasing our psycho-physical well-being.
5. Heil DP J Int Soc Sports Nutr. 2010 Sep 13;7:29. doi: 10.1186/1550-2783-7-29. – 6. Rylanderr R. Journal Nutrition 2008;138:435s-437s
7. Azrak B, Oral Health Prev Dent. 2008;6(2):159-64 – 8. Heil DP1, Jacobson EA, Howe SM. J Int Soc Sports Nutr. 2012 Mar 20;9:8. doi: 10.1186/1550-2783-9-8.


Interview with Dr. Alessandro Zanasi,
doctor hydrologist.

National President of the “Water Resources” Association, Member of the “International Water Academy” in Oslo and Director of the National Museum of Mineral Waters.

His publications include: “Acque minerali in bottiglia per conoscerle meglio”, “Uso ragionato delle acque minerali” and “Guida alle acque minerali italiane in bottiglia”.