Unless it’s one of the few that behaves neutrally, every food is either acid- or alkaline-forming in the body. In general, fruits and vegetables are alkalizing, while meat, most dairy and all sugary foods are acidifying.
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The Chinese have harvested and eaten kiwifruit, known to them as “yang tao,” since ancient times, according to “The Encyclopedia of Healing Foods.” Missionaries carried the fruit to New Zealand in the early 20th century, where they became known as Chinese gooseberries.
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Every food you eat temporarily affects your body’s acid-alkaline balance. Blood and other bodily fluids are naturally alkaline, with a narrow pH range between 7.365 and 7.45 on the acid-alkaline scale. Highly acid-forming foods, such as sugar, coffee and meat, have an acidifying effect on your bodily fluids.
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Whether they came from a bag or straight from the fruit, you’ve probably tasted pumpkin seeds. Pumpkins aren’t the only winter squash that contain edible seeds; however, you can eat the seeds of virtually any squash variety, including acorn squash.
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Oxalate is a chemical compound that occurs naturally in almost every plant to some degree, including fruit, vegetable and grain plants. Oxalate is usually located in leaves or bark, where the compound binds with calcium to remove it when plants go through their seasonal shedding.
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Because dense, creamy cheesecakes can be easily damaged by inverting them onto cooling racks or plates, they require special two-piece springform pans with removable sides.
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No matter what kind of bike you ride, you have a choice between platform pedals, toe clips or clipless pedals. Basic platform pedals are wide and flat and can accommodate most shoes. Toe clips are metal or plastic cages that bolt to platform pedals and keep your foot in place with adjustable nylon straps.
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It’s probably safe to assume that the average American enjoys popcorn -- the whole-grain snack is consumed at a per-capita rate of about 200 cups a year, according to the U.S. popcorn industry. At its best, popcorn is low in calories and fat, a good source of dietary fiber and virtually sodium-free.
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Americans eat more zucchini than any other kind of summer squash, according to the book “Wellness Foods A to Z: An Indispensable Guide for Health-Conscious Food Lovers.” Unlike winter squash, zucchini is harvested before it matures on the vine -- while its skin is still thin, tender and edible.
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Carrots are the second most widely consumed root vegetable in the United States, according to the U.S. Census Bureau. Although potatoes may be the perennial favorite, carrots still have a lot to offer. These sweet, earthy vegetables are low in calories, a good source of fiber and incredibly versatile.
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Lysine is an essential amino acid that plays an active role in growth and development, collagen formation, calcium absorption and cholesterol regulation. Arginine is a conditionally essential amino acid involved in wound healing, immune system function and hormone secretion.
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Sugar intolerance, also known as dietary fructose intolerance or sugar malabsorption, is a digestive disorder that affects nearly one-third of all adults, according to the website Food Intolerance Diagnostics.
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It’s a good thing that iron is found in a wide variety of foods -- the nutrient plays a major role in providing cells with the oxygen they need to function properly. Although few foods are completely iron-free, those that are tend to be high in fat or highly processed.
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Human growth hormone, or HGH, is one of the most important hormones for sustained growth into adulthood. In children as well as adults, it also helps stimulate protein synthesis and fat metabolism.
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When you think of dietary fiber – the indigestible carbohydrates found in virtually every fruit, vegetable, grain, nut, seed or other plant-based food – you probably picture crisp apple skin, chewy oatmeal flakes or stringy bits of celery.
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Water is the only beverage that’s more widely consumed than tea, according to the Linus Pauling Institute at Oregon State University.
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Wine consumption in the United States has nearly doubled over the past 20 years, going from about 464 million gallons in 1995 to an estimated 895 gallons in 2014, according to the Wine Institute. If you enjoy wine, it can be fascinating to discover new varietals and contemplate potential health benefits.
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Tiny and plain, flaxseed is packed with essential nutrients and beneficial phytochemicals. With its high levels of alpha-linolenic and omega-3 fatty acids, lignans and dietary fiber, this earthy little seed promotes normal cholesterol levels, protects cardiovascular health and helps prevent constipation.
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Wine gums -- a popular British confection invented in the early 20th century -- come in a variety of shapes, colors and fruit-inspired flavors. Although the chewy, gelatin-based candies are marked with words like “Burgundy,” “Champagne,” “claret,” “port” and “sherry,” they don’t actually contain wine.
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In a world where produce routinely travels thousands of miles from harvest to plate, fresh figs remain a seasonal luxury. The sweet, chewy fruit is exceptionally delicate -- its ultra-short shelf life is why the vast majority of figs are dried before they’re brought to market.
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