Vegetables and fruits have positive effects on the human body partially due to their high negative ion content. Negative ions work by supplying the body with extra electrons; with an abundance of negative ions, metabolic and regulative processes in the body proceed more efficiently. Negative ions also neutralise acidifying positive ions and free radicals, reducing vectors that can cause harm to the body.
Vegetables with High Negative Ion Content
The best vegetables are those with a high alkalising power, which means they are able to restore the body's pH balance to near neutral and retard the effects of highly acidic foods. Among these vegetables are broccoli, cabbage, carrots, cauliflower and cucumbers, as well as eggplant, mushrooms, pumpkins, spinach, spirulina, sweet potatoes and tomatoes. Foods that have the opposite effect include corn, olives, lentils and winter squash.
Fruits with High Negative Ion Content
Fruits that are able to provide high negative ion content for a more neutral body acidity include apples, avocado, bananas and berries. Others are grapes, oranges, pineapples, peaches, strawberries and watermelon. Stay away from fruits that have high positive ion content, which include fruits that are canned or preprocessed, blueberries, cranberries, currants, plums and prunes.
Besides fruits and vegetables, there are also protein sources that are rich in negative ions. These include almonds, chestnuts, millet and whey protein powder. Those that are acidifying include bacon, beef, clams and fish, as well as lamb, lobster, salmon, sardines, sausage, scallops, shrimp, tuna, turkey and venison. When cooking highly acidic animal proteins, balance the total pH of the cooked food by adding as many ingredients with high negative ion content as possible. This will provide the body with sufficient food sources to neutralise the effect of highly acidic foods.
- Besides fruits and vegetables, there are also protein sources that are rich in negative ions.
- This will provide the body with sufficient food sources to neutralise the effect of highly acidic foods.
Spices make food taste good, and there are many spice sources high in negative ion content such as chilli peppers, cinnamon, curry, ginger, miso, most herbs, mustard, sea salt, and tamari. Only go for natural spices whenever possible; stay away from monosodium glutamate, as this can increase your positive ion content significantly and can lead to all sorts of illnesses.