The following would proably give you a clearer understanding of the diffreence between a foods acid quality as opposed to it being acidic forming. BIG diffrence. Improtant diffrence.
I believe from understanding those working one would be able to make better choices and thus help one self in a more effecient manner.
The following are thoughts and notes that have come out of a Japanses book by Herman Aihara, translated from Japanese. Much of what he has written is based from the founder and teachings of Macrobiotics.
Basically There are two types of acid and alkaline forming foods.
One being an acid food or and alkaline food.
The other is an Acid or Alklaine FORMING food.
Its important to note that there is a difference between the two.
An Acid or Alkaline food means how much acid or alkaline the food contains. An acid or alkaline FORMING food is the Aor A forming ABILITY of the food in the body after it has been digested.
An example is a Lime which has a strong acid value of 1.9PH. However a Lime is an ALKLAINE FORMING food.
Most proteins in food combine with Sulfur and may are also combine with Phosphorus. When the protein is matabolized these elements remain as sulphuric phosporus acid and must be neutralized by ammonia, calcium, sodium and potassium before they can be excreted by the kidneys. This is why high protein food, particulray animal products are ACID forming. This is also true for most grains as they contain much sulphur and phosphorus.
Thus most proteins and most grains when metabloized produce acid that needs to be neutralized, therefore they are generally considered to be acid forming foods.
In fruit and most vegetables , the organic acid contains many elements such as potassium sodium, calcium and magnesium. Organic acids when oxidized become carbon dioxide and water, ie the alkaline elements remain and neutralize body acid. Strange as it may seem that acid foods reduce body acid. This is why Fruit and Vegis GENERALLY are considered alkaline forming foods.
So in short there are two kinds of elements in our foods; ie Acid forming or alkaline forming foods.
Acid forming elements are Sulfur, Phosphorus, chlorine and iodine.
Alkalaine forming elements are Sodium, potassium calcium, magnesium and iron.
According to modern biochemistry it is not the organic matter of the food that leaves an acid or alkaline residue in our body. It’s the inorganic matter ie sulphur (S), phosphorus (P) Potassium (K) Sodium (Na) Magnesium Mg and Calcium that determines the acidity or alkalinity of the bodly fluids.
Foods comparitly rich in acid are acid forming foods eg eggs, beef, pork, chicken, fish, cheese, grains, beer, whiskey and sugar. Like wise salt, vegetables, kelp, fruits etc are generally alkaline forming foods.
The following paragraphs that I have slanted in italics, pertains to the theory of how a substance is dwetermined to be acid or alklanine in nature. If you are not into theory by all means skip the italics.
The question that arises is how does one determine if something is acid or alkaline forming food.(this has been researched extensively and listed extensively)
In theory this is determined by the propeortion of acid forming or alkaline forming elements in the food. In practical reality, its determined by test tube, though a procedure known as titration.
Simply put, the food to be measured is burned to ash. Next a standard amount of pure water is added to 100grams of these ashes to make a solution. This solution is then measured to see if its acid or alkaline in nature.
Since an acid solution will neutralize or cancel and alkaline solution, and visa versa the two can be used to measure one another . Suppose the ash of a given food produce and acid reaction, when it is mixed with pure water. We thus know the solution is acidic. In order to determine the strength of the acid of the solution, an alkaline solution of known strength is added to the unknown acid until the two cancel each other out and the solution is neutral.
Of we keep track of how many mililitres of the known alkaline solution we added, the amount of alkaline solution required to neutralize the unknown acid is thus a reasonable measure of the acidity of the orginal ash and water solution, and therefore of the acid forming strength of that food from which the ash was made.
The same logic applies to neutralize an unknown alkaline solution.
Dr Hirotaro Nishizaki assigned a list to various food stuffs. (the lists can be found in The book “the usefulness of alkaline forming foods” He assigned a value to each food stuff. This number tells how many ml of known solution are required to neutralize the orginal ash solution. These numbers give a an idea of the relative strength of various foods.
EG He assigned a value of 85.2 to rice bran and 37.1 to Bonita flakes, and 0.1 to asparagus. All considered to be acid forming foods. Thus the former is about 2.3 times more acid forming than the latter, and 852 time more acid forming than asparagus.
The same logic would then be applied to an alkaline forming food. Eg Wakame at 250.8 on his scale, is about 25.6 times more alkaline forming than soybeans at 10.2. Thus there would be a relationship between acid and alkaline forming foods. E.g. carrots 6.4 would be twice as alkaline forming as shrimp 3.2 is acidic.
If we are unable to find measurements of the acid or alkaline forming characteristics of a food that we are interested in, it is possible to determine these properties by using the ratio of calcium and phosphorus content of the food in question. The disadvantage is that it works better for appromation of the acid forming quality of a food rather than the alkaline forming foods. The advantage is that the amount of calcium or phosphuris present can be found in many food composition books.
Quite a lenthy post. Hope it makes things a little more clear on this fascjnating topic.