DAIRY PRODUCTS
ACIDIC & ALKALINE FOODS
DAIRY PRODUCTS
ALKALIZING
acidophilus milk |
fresh butter |
fresh cheese |
raw whole milk |
banana smoothie |
fresh buttermilk |
fresh whey |
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SLIGHTLY ALKALIZING
brie |
slightly aged whey |
oatmeal |
whole grain pasta |
drained cheese |
swiss |
oats |
whole-grain bread |
fresh yogurt |
yogurt drinks |
quinoa |
( without yeast) |
fruit smoothie |
dark bread |
rye |
whole-grain cereals |
pasteurized milk |
granola |
spelt |
|
provolone |
millet |
whole grain crackers |
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ACIDIFYING |
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aged brie |
aged whey |
cooked butter |
ultra pasteurized milk |
aged buttermilk |
aged yogurt |
cream |
kefir |
aged cheeses |
chocolate milk |
dextrogyre yogurt |
parmesan cheese |
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sweetened yogurt w / fruit |
Note: Some refute the fact that dairy products can be alkalizing. This is because they contain lactic acid, which is a weak acid. While it is considered weak, it does contribute to a low oxygen environment and fatigue. The lactic acid in dairy products is produced by bacteria that feed on the sugar( lactose) in it. However, milk contains large amounts of alkaline minerals including calcium, magnesium, and potassium. It also contains phosphorous, which is necessary for calcium utilization. When one of these alkaline minerals, like calcium for example, binds with lactic acid, a neutral salt called calcium lactate is produced. Thus, while milk contains lactic acid, it also contains the minerals required to buffer it … and then some. The fresher the product is, the less amount of lactic acid it will contain, and the more alkalizing it will be.
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