The Alkaline Fruit Rule
Today I wanted to talk to you about something we may tend to forget, The Alkaline Fruit Rule. So first off, let’s remember in our discussion today that we can not tell which foods are acid or alkaline by taste a alone.
For example, an organic lemon that is ripe tastes acidic, and will add a nice acidic base to salad dressings, but is actually alkaline-forming in the body, as its high concentration of alkaline minerals has an overall alkalizing effect.
Lemon juice promotes the production of hydrochloric acid in the stomach (a great thing), and its acids are oxidized into carbon dioxide and water, which keep it from acidifying our systems.
Remember that we want to consume alkaline-forming foods in abundance and make our bodies more alkaline, which will help keep us vibrant and beautiful, full of youth-inducing oxygen, and mentally calm and peaceful. Acidity is associated with a hard, lined face, wrinkles, disease, toxicity, low energy, a bleak outlook on life, and depression. We simply have more life force when we are alkaline!
While most fruits have both alkaline and some acidic minerals, along with greens and other (non-root) vegetables we can say that fruits are the most alkaline of all foods.
However, let us remember this very important Alkaline Fruit Rule:
Fruits that are ripe are alkaline-forming. Organic fruits are the most alkaline, because they are grown in mineral-dense soil. Most fruits that are not ripe are acid-forming. Therefore, only eat fruit that is ripe!
For example, if you were to test the pH of 2 different bananas, you would find that the one that has the most black spots has a pH of around 6.5 (the higher the number the more alkaline), which the banana that has a top that is still slightly green with no black spots has a pH of only around 5.6. That is a big difference in the world of pH readings!
Ripe fruit will also be more juicy and grow sweeter, being more delicious anyways!
How to tell when a fruit is ripe?
(Besides the obvious spotted banana? :) ) As a fruit ripens, it deepens in color, and will start to emit a sweet aroma. In general, when selecting fruit for ripeness you should look for an evenly colored and textured fruit with a delicious smell. The color should be bright and full, with no hints of green or white unless the fruit naturally has these colors. With fruits like melons, a discolored area indicates where the fruit rested on the ground, which also happens to be the sweetest and most delicious part of the fruit.
Avocados can be purchased green, and stored outside your refrigerator to ripen as needed. They will change from green to black as they ripen, and their flesh will slightly yield upon pressing. I like to press the the little “buttons” on the top and bottom, so I don’t bruise up my whole avocado. And when I think avocado, I think of my taco salad recipe, delicious!
So eat those bananas only when they have black spots. And the same is true for all your fruit! Don’t wait until it is a rancid and mushy mess, just until it is perfectly ripe and tasty…and ALKALINE FOR MORE BEAUTY! :)