The alkaline theory is that since the human body is roughly made up of 4 parts alkaline based and one part acid based, a diet rich in alkaline foods and beverages is essential to the balance and health of the body. One way to help this balance happen is by consuming alkaline rich foods and beverages. In addition, “cooking alkaline” will also help the body stay balanced.

Alkaline cooking uses mostly nuts, grains and vegetables for protein rather than meat. Any food with a pH level above 7 is considered alkaline. The goal in cooking is to use as many alkaline foods as possible. The general guidance to alkaline foods is to stick with fresh produce, like salads, fruits and vegetables, as well as nuts and oils. Raw foods and at least 2-3 liters of alkaline water are also recommended. Only a handful of fruits are alkaline. These include lemons, limes, avocados, tomatoes, grapefruit, watermelon and rhubarb. Most vegetables are alkaline and all nuts and seeds besides peanuts, cashews and pistachios are also alkaline. Dairy products and meats are acidic, and should be avoided as often as possible. Alcohol, tobacco, sweets, and packaged foods are also acidic and should be avoided. Even spices are alkaline or acidic. Alkaline spices include cinnamon, chili powder, sea salt, mustard, miso, curry and ginger.

Another aspect of alkaline cooking is the cooking ware being used, including pots, pans, utensils and other dishes. Teflon cooking dishes should be avoided and utensils should be metal or wooden as often as possible. Stainless steel and iron pans are the best choice in alkaline cooking. While alkaline foods are often the easiest to prepare, there are still some that involve the cooking process, most of the time boiling.

Cooking with alkaline water is beneficial for many reasons. First, alkaline water boils faster. This cuts down on the energy and time spent on cooking, especially since most alkaline recipes involve boiling water of some kind. Vegetables cooked in alkaline water maintain their shape and also keep their important minerals and vitamins that are often lost in the cooking process. Rice soaked in alkaline water is more sticky and fluffy than rice soaked in tap water, and also has a better taste. The bitter and astringent tastes of coffee and tea are eliminated when brewed using alkaline water. Cooking with alkaline water allows the nutrients and mineral content of food to be retained, while enhancing good flavors and eliminating the bad flavors. Even meat benefits from alkaline water. Soaking meat in alkaline water before cooking allows the meat to tenderize and the alkaline water removes foul odors and bitter taste of the meat. Chickens show an increased rate of egg-laying when given alkaline water, and the meat quality of the chicken itself is improved. One of the best parts of using alkaline water in cooking is how it brings out the natural tastes of foods. This is because alkaline water doesn’t break down like acid water. By retaining the natural flavors of the foods you cook, less seasoning is used and harsh tastes are eliminated.

When eating food, there are two things to think of. First, providing your body with the nutrients it needs and second, enjoying the food you eat. Using alkaline cooking strategies and alkaline water allows both of these goals to be met.