Did you know that the signs of aging begin at the age of twenty-five? If you are between twenty-five and thirty and feel (while you are in the midst of youth) sluggishness, fatigue, and pains throughout the body, then this is a sign of the increased acidity of your blood. And if you are over thirty, you have even stronger reasons to maintain your youth by maintaining an acid/alkaline balance which may be one of the most important ways to boost your immunity and stay healthy. All the foods we eat are converted into an acidic or alkaline product when digested, depending on their mineral content. The following is a list of the types of foods in terms of the products of their digestion, which may be alkaline, acidic or neutral.

Alkaline foods:

Vegetables: garlic, onions, tomatoes, parsley, green coriander, lettuce of all kinds, dill, beets, cabbage, broccoli, cauliflower, celery, chard, molokhia, spinach, radish, carrots, cucumbers, eggplant, all kinds of fresh mushrooms, peas, green beans, squash of all kinds, sweet potatoes, cold peppers, zucchini, okra, avocado, asparagus, asparagus and artichoke. and East Asian vegetables such as maitake, shiitake, daikon, kombu, nori, wakame, and seaweed.

Fruits: apples, apricots, bananas, cantaloupe, cardamom, cherries, blueberries, dates, figs, grapes, grapefruit, lemons, limes, tangerines, peaches, peaches, pears, pineapples and fresh coconut.

Cereals: millet, buckwheat, spelt, cereals and sprouted seeds.

Proteins: Freshwater fish, egg yolks, chicken breast, boneless boiled water, almonds, tofu (soybean cheese), linseed and pumpkin seeds.

Dairy products: Yogurt, yogurt, whey (especially from unpasteurized dairy), halloumi (uncooked)

Sweeteners: honey (provided that it is not exposed to heat) and stevia. And molasses (untreated) is neutral.

Spices and Flavorings: All green herbs (thyme, basil, mint, douche, basil, etc.), cumin (cinnamon), cumin, caraway, anise, fennel, ginger, chili powder, sea salt, curry powder, miso, apple cider vinegar, bee pollen, herbal tea, green tea and ginseng tea.

Acidic foods:

vegetables:

Olives, potatoes and corn are the most acidic vegetables.

Fruits: cranberries, blueberries and prunes. And all canned fruits, fruit jams, dried fruits, polished with sugar or sulfur-treated (sulphured) to preserve their color, and coconut grated.

Cereals: rice, wheat (and with it all kinds of bread, pasta, noodles and breakfast cereals/cereals), barley, corn, oats (quick-cooked, processed) and rye.

Proteins: beef, lamb, chicken, rabbit, turkey, fish (seafood), salmon, tuna, shrimp, lobster, oysters and snails.

Pulses: Chickpeas, lentils (sources vary in the amount of acidity and is likely to be the most alkaline, and green mung bean), white, red and black kidney beans, beans and soybeans

Dairy products: cheese, milk and butter.

Fats and oils: Substitute for butter (margarine), ghee, tallow, corn oil, canola oil, olive oil (which is less acidic), and sunflower oil. Nuts: Almonds, pistachios, peanut butter, sesame, tahini, walnuts, cashews

Others: White sugar, refined salt (even iodized), liqueurs, medicines, sulphured molasses, artificial sweeteners, preserves, pickles, mayonnaise, ketchup, mustard, vinegar, salad dressings, sugar-sweetened fruit juices, soft drinks, coffee, chocolate, and red tea. Hence, it is clear that most of the protein foods that the body needs give acidic products, which makes dispensing with them unthinkable. But through some possible actions a kind of acid/alkaline balance can be reached:

It is best for a person to consume at least 75% of what he eats alkaline foods. This means a lot of vegetables, moderation in fruits, and less grains and animal foods as much as possible.
Cultivation of grains and seeds (soak them in water overnight, then filter the excess water and leave them wet only for several days, depending on their type, in order to sprout, that is, to have sprouts and leaves). This is a process that removes the acidity of grains in particular. Wheatgrass (the long green leaves) that are cut and eaten is one of the best foods for health. Even when grains and legumes are eaten after their sprouts (without leaves) appear, they are nutritious and more alkaline.
Bread can be prepared from whole wheat, barley or oat flour, by fermenting it naturally (as our grandmothers used to do, ie without commercial yeast) so that the resulting bread is more alkaline.
Unpasteurized dairy products are close to neutral.
If a person eats most of his meal from grains or meat (acidic), he must eat with it a quantity of dark leafy vegetables (alkaline) to balance the product of digestion of the meal.
The process of cooking food increases the acidity of the products of its digestion. Therefore, raw foods are considered more alkaline.