Overall health and day to day proper functioning of human body is strictly maintained by the pH level of body. At 7, pH level is considered to be neutral i.e. it is neither acidic nor non-acidic. At less than 7 it becomes acidic and at greater than 7 it turns out to be alkaline or non-acidic. Normally, human body keeps a little bit alkaline nature having a value of 7.4. pH level may alter when you exercise or whenyou eat some particular food. For example, fruit acidity (fruits having acid nature) may affect the pH level of body. But it is maintained to a normal value by kidneys and lungs. Therefore, for the perfect functioning and health of body you should eat fruits and vegetables which are non-acidic.
Fruits which have non-acidic nature
Most of the fruits are basically an alkaline generating edibles. Anything, which has a pH greater than 7 will be taken as having an alkaline nature i.e. non-acidic nature. It is not the actual nature of food that is noteworthy rather what happens when you consume food and it reaches your stomach. Reactions which happen afterwards in your body, demonstrates whether a food is acidic or non-acidic. For example, if we talk about citrus then the citrus fruit flesh and its juice are acidic in reality, but when they enter your body, they become alkaline-producing foods. Similarly, limes, kiwi, lemons and avocados are listed as ones having potential alkaline nature i.e. they are non-acidic. Moreover, other fruits which fall in the same category are cantaloupe, coconut, grapefruit, oranges, watermelon, bananas, apples and grapes.
Non-Acidic nature of Berries
Berries which are placed under the category of fruits always possess an alkaline pH level and are considered non-acidic. Therefore, fruits berries like blackberries, raspberries, red currants, strawberries and black currants are all non-acidic. Most of the times, berries contain a pH greater than 7. On the contrary, berries which vary and are considered as acidic are blueberries, cranberries and a couple of other types of berries.
Vegetables which are non-acidic
Most of the vegetables do not produce acids when they are eaten, therefore they have a pH level which depicts their alkaline nature. Canned, frozen and pickled vegetables are exception in this regard as their pH level may vary. However, fresh vegetables could be consumed with full surety that they are non-acidic. Vegetables like broccoli, kale, carrots, Brussels sprouts, lettuce, collard greens, onions, Asparagus, cucumbers, beets, cabbage, celery, peppers and pumpkins are all non-acidic. You do not to worry about acid production when you are in taking these vegetables.
Are Legumes and Herbs Acidic or Non-Acidic?
According to the United States Department of Agriculture, legumes are most of the times placed under the category of plants. Herbs, on the other hand, are plants. Most of the wide researches made on legumes tell that these legumes basically are the edibles which produce acid. However, few other researches, like the one made at University of San Diego, consider that legumes (vegetables) e.g. Lima Beans and Soya beans produce very less amount of acid.
Herbs have also been analyzed to check whether they have an acidic nature or a non-acidic nature. Majority of the herbs have always proven to be the ones which do not produce. Hence, herbs are alkaline/ non-acidic in nature.