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Not all veggies are created equal: vegetables and a low-acid diet 

If you have done research on a low-acid diet, you have probably read that you want to increase your vegetable intake because most veggies are not highly acidic. This sounds like a straightforward tip, but we know that once you get to the grocery store things might become more complicated.

“Do I have to buy fresh? What about frozen? …or canned? Do pickled vegetables count?” These are only a few questions that might be circling around in your head as you try to increase your vegetable intake. So here’s the scoop:

- Fresh veggies are always your best option because you’ll get ALL their nutritional benefits and the majority of fresh vegetables contain an alkaline pH level. Some particularly low-acid veggies are: cabbage, celery, cucumber, broccoli, Brussel sprouts, greens (lettuce, spinach, kale) and artichokes.

- Canned or frozen vegetables are usually still considered “low-acid,” but may be slightly more acidic than fresh vegetables because they have been processed and therefore could be chemically changed. If you are on a strict low-acid diet, it might be a good idea to limit your frozen and canned veggie intake.

-Pickled vegetables have undergone a preserving process that often involves immersion in vinegar (very acidic!).

 

 Info from:

http://www.livestrong.com/article/336993-list-of-non-acidic-fruits-vegetables/