Our blood is 20% acidic and 80% alkaline.
Foods after their digestion increase either the acidic or the alkaline chemical effect. It is very important that the two chemical effects should be equal in our diet. If we eat a lot of acidic food, we damage our organs of elimination (especially the kidneys).
After digesting the food, their acid-alkali rate changes, the only exception is milk: its chemical effect coincides with the blood's even after metabolism.
The acidifiers: meat, animal fat, set vegetable fat, heat-treated vegetable oil, every food that contains white flour and white sugar, and chocolate.
And the alkali: all kinds of vegetables (exceptions: husked vegetables), onions, wheat bran, yeast.
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