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EQUILIBRE ACIDE BASE

Posted on December 28, 2014 at 6:51 AM
                       LISTE DES ALIMENTS
(sources : principalement Christopher VASEY et docteur Thierry SCHMIDT)

Aliments basiques (= alcalins) :
Ces aliments sont alcalinisant en toute circonstance pour tous : ce sont principalement les légumes verts, colorés (sauf tomate…)

Légumes : Aubergine, avocat, betteraves, brocoli, cardon, carottes, céleri rave, champignon, chicorée, choux, choux-fleurs, ciboulette, concombre, cornichon, courge, courgette, cresson, échalotes, endive, épinards, haricots verts, laitue, mâche, navet, olive noire (conservée dans l’huile), panais, persil, petits pois frais, pissenlit, poivrons doux, pommes de terre, potiron, radis, rutabaga, salsifis, scarole, topinambour

Fruits frais ou secs : amandes, banane, châtaigne, dattes, figues, melon et pastèque (en règle générale et si pas consommé en excès), noix du brésil, pommes douces et raisins doux (idem melon et pastèque),

Produits laitiers : petit lait, fromage blanc (si bien égoutté), yaourt écrémé, caillé de lait sec, crème, beurre frais, lait, lait maternel

Céréale et légumineuses : orge complète (seule céréale alcalinisante), le soja serait considéré comme neutre

Divers : les huiles de première pression à froid (sauf l’arachide), le thé vert, les eaux minérales alcalines, les boissons à base d’amandes et la purée d’amandes, sucre intégral (si faible consommation)


Aliments acidifiants :
Ces aliments sont acidifiants en toute circonstance pour tous : ce sont principalement lesaliments riches en protéines, en hydrate de carbone ou en graisses…

Légumes :: artichaut, asperges, choux de bruxelles, oignon, oseille, poireaux, rhubarbe

Fruits séchés ou secs : noisettes, noix, pistaches, abricots, pruneaux

Fruits frais :orange, pamplemousse, airelles, abricots

Produits laitiers : fromages d’autant plus qu’ils sont corsés (fermentation poussée), lait de vache maternisé

Boissons : café, thé fort, cacao, vin, sodas et boissons à base de sodas

Divers : abats, amidon (céréales -surtout le millet- et farines blanches), œufs (surtout le blanc), les céréales (plus elles sont raffinées et plus elles sont acidifiantes), charcuteries, choucroute et tous les légumes lacto-fermentés, condiments, corps gras saturés animaux et végétaux (huile de palme), crustacés, épices, huiles raffinées et corps gras hydrogénés, miel, pain, plats réchauffés, poissons, sucres raffinés dans les pâtisseries, sucreries, les viandes (volailles, gibiers…), le vinaigre…


Aliments acides :
Ces aliments vont se révéler alcalinisant ou acidifiant selon les capacités métaboliques de l’organisme dans lequel ils pénètrent. Ils sont désignés non par leur effet (puisqu’il nepeut pas être défini à l’avance), mais en fonction de leur caractéristique propre qui est acide.

  • Petit-lait : yogourt, lait caillé, Kéfir, fromage blanc peu égoutté…
  • Fruits pas mûrs (moins il est mûr et plus il est acide)
  • Fruits acides :

Petits fruits : groseilles, cassis, framboises, fraises
Agrumes : citron, mandarine,
Certaines variétés de pommes (cloche), de cerises (griotte), de prunes, d’abricots…

  • Fruits doux (surtout si excès) : melon, pastèque…
  • Légumes acides : tomate, rhubarbe, oseille, cresson…
  • Choucroute, légumes lacto-fermentés
  • Jus de fruits, jus de citron
  • Miel
  • Vinaigre



Aliments pouvant être considérés comme neutres
Soja, sucre de canne complet, mélasse de canne à sucre non raffinée, maïs, jaune d’œuf…


8 règles d’or pour manger en équilibre acido-basique(Christopher VASEY)

3 règles générales:


  • Règle 1 : un repas ne doit jamais être constitué d’aliments acidifiants seulement, mais devrait toujours contenir des aliments alcalins
  • Règle 2 : à un même repas, la quantité d’aliments alcalinisant doit être plus importante que celle des aliments acidifiants
  • Règle 3 : la proportion des aliments alcalinisant sera d’autant plus importante que l’acidification du terrain est prononcé ou que la personne est métaboliquement faible face aux acides


Retenir : aliments alcalinisant > aliments acidifiants
Aucun aliment n’est à supprimer : un aliment très acidifiant peut se révéler excellent pour la santé ; ce qu’il faut, c’est rééquilibrer de façon à ce que les aliments alcalins dominent
.








Categories: Alimentation saine

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