FOOD CLASSIFICATION

1.    This food classification is based on the food’s chemical and physiological effects on the body. Chemical effects are detectable by routine Laboratory tests on urine, blood and on other body secretions but Physiological food effects are detectable at the level of skin, muscles, body hair, joints, physical stamina, emotions and spirituality as well. The classification of food is as follows: 

            ALLKALINE FOOD GROUP

2.       NEUTRAL FOOD GROUP

3.       ACIDIC FOOD GROUP

1. ALKALINE FOOD GROUP:

foods that have calcium, iron, potassium, sodium and magnesium are alkali forming.

FRUITS:

Banana, guava, water melon, melon, pear, custard apple, leechi, garma.

NUTS:

Almonds, cashews, seeds.

Excess of alkaline foods make us sleepy, lethargic and mental fogginess develops. Alkaline foods cause water retention and slowing of metabolic rate which leads to bloating of body, weight gain, obesity and low immunity.

2. NEUTRAL FOOD GROUP:

Neutral foods are those foods which least affect the pH of blood and this group suits both chemical body chemistry.

FRUITS:

Mango, grapes, apricots, papaya, dates, figs, raisins.

3. ACIDIC FOOD GROUP:

Foods high in carbonic acid, sulphuric acids, iodine and chlorine are considered acid forming.

FRUITS:

Orange, apple, plums, peach, coconut, straw berry, cherry, grapefruit, jamun, falsa, parmasen or Japanese fruit, pomegranate.

NUTS:

Peanuts, walnuts, pine nuts, pistachio.

Excessive acidity caused by excess of acidic foods can breed yeast and virus growth, stimulates tumor growth, disturbs the mineral balance i.e. low calcium and causes general fatigue and pains.