While preparing the second edition of my best-selling book, The Acid Alkaline Food Guide, I wanted to include the acid or alkaline impacts of various sauces and condiments — such as oyster sauce, red chili paste or hot pepper sauce.
As I did my calculating, I realized several important points we should all keep in mind about the metabolic effects of sauces, condiments, and other prepared foods.
To evaluate the potential acid/alkaline impact of a particular choice, you can certainly look at each individual ingredient as acid forming or alkaline forming, and estimate how much of the ingredient you’ll use. This way, you can get a rough idea of its impact.
Of course, more important than the impact of any single food is the net overall impact on your body of all foods eaten in combination. Take a look at the whole picture to see if your daily diet is acid forming or alkaline forming. Also, even though some foods are acid forming, they have many qualities that make them a valuable addition to your diet — walnuts are one good example. Other acid-forming foods, like soft drinks or excess sugar in general, have no redeeming value and need to be eliminated from the diet.
Finally, go by results. I encourage you to use the first morning urine pH to help estimate your overall metabolic acid load. Note what you are eating and how it affects your acid-base balance, and then modify your eating and supplement program accordingly.
Don’t worry about each individual food, but look at the big picture. If you can’t alkalize with foods alone it indicates that you need more alkalizing mineral compounds, such as those found in my Better Bones Health Program. It’s easy — don’t worry.