ALKALINE DIET IN AYURVEDA

ArujAyur
Jan 21, 2022
5 min read

Updated: Apr 11, 2024

According to Ayurveda, the alkaline environment pacifies all the three Doshas (Vata, Pitta & Kapha)

Having an alkaline environment in the body helps smooth functioning of the various systems keeping diseases at bay. Sattvic (calming) food, pranayama, proper hydration, correct meal timings help the body to maintain that acid-alkali balance.

One needs to maintain an alkaline body (PH value between 7.35 – 7.45) for proper functioning of the body's processes.

Alkaline foods

Importance of Alkaline

An acidic Diet aggravates Vata and Pitta. Alkaline foods pacify all the three Doshas
All alkaline foods are light to digest and their effect is soothing or cooling on the body.
Alkaline foods are important for the strength and immunity, e.g. cancer cells thrive in the acidic environment.
Alkaline diets lead to healthier skin, whereas wrinkles, lines, freckles and dryness are the signs of an acidic body.

What supports Alkaline Environment

Spices and most vegetables are alkaline where as all meats, intoxicants, condiments, processed and canned foods are very acidic while all herbs are alkaline.
A diet made up of 80% fresh vegetables and juices, whole grains, legumes, millets, seeds, nuts and fruits and 20% from cooked foods & beans will help put the body into an alkaline environment.
Superfoods like lime, apple cider vinegar, onion, ginger, garlic, turmeric, cold pressed virgin coconut oil, and moringa leaves are highly alkaline.
Eating raw vegetables is also beneficial. Include vegetable juices as it helps in providing live enzymes to build healthy cells.
Avoid meat intake, use fish and lean chicken if you have to. Cutting down on red meats like beef and pork, since the proteins there are harder to digest and slow down toxin elimination.
Avoid drinks loaded with caffeine like black/milk tea, coffee, chocolate, etc. Switch over to green or herbal teas like Chamomile, Rose tea.
Reheating of the food (e.g. in a microwave) can make the food acidic in nature.
Giving proper gap between meals, recommended 3.5 to 4 hours or at least till the previously eaten meal has been digested.
Eating slowly, properly chewing the food helps keep it alkaline.
Taking optimal water intake, minimum 1-2 liters of water a day.
You can also include alkaline water Water with lime and cucumber or other herbal infusions.

Ayurveda concept of Food

Ayurveda has a very in-depth way of looking at food. It decides the effect of food on the body based on its: Rasa, Virya & Vipaka

RASA - an initial effect through the taste (Sweet, Sour, Salty, Pungent, Bitter or Astringent or a combination)
VIRYA – an overall thermal effect on the body (Heating or Cooling)
VIPAKA - a post-digestive taste (Sweet, Sour or Pungent)

The Acharyas or sage physicians of Ayurveda didn't call acidity and alkalinity pH, they called it VIPAKA (the effect of the food -- final stages of digestion). Ayurveda greatly emphasizes the consumption of alkaline food; according to it, Madhura or Kshara Vipaka (alkaline effect) bestows the finest health on a person.

The Rasa, Virya and Vipaka of a food provides an exact indication of what effect a food will have on your body down to which elements it will increase or decrease.

There is another concept of PRABHAV or ‘special effect’ described in Ayurveda.

According to Ayurveda food(Ahara) is further categorized as either Sattvic, Rajasic or Tamasic which reveals the effect they have on your mind – making it either more peaceful, agitated or dull.

Ayurveda advises

Starting point of any Ayurvedic diet is to eat fresh, wholefood that is preferably organic.
Eat a predominantly vegetarian diet especially of the green leafy kind, so you can introduce an abundance of alkaline-minerals through your veggies.
Sweet fruits tend to be more alkaline compared to sour fruits. So try to introduce more sweet and seasonal fruits.
Eating foods that have hot potency or over-stimulating foods and drinks like coffee, alcohol, chili and fermented foods (and meat falls into this category too).
Replacing caffeinated drinks with hot lemon water with ginger and other herbal teas that are alkaline.
Avoid processed cheeses which are on the extremely-acid forming lists and although milk is advised in moderation
Ayurveda recommends goat milk as a substitute to Cow’s milk as it is slightly alkalizing.
Raw or unprocessed Sugars like Jaggery which have a high alkaline mineral content or honey which is also alkaline.

So even the most basic of Ayurvedic diets is naturally alkaline, it is difficult to understand a clear approach of Ayurvedic diet and the Alkaline approach.

Everyone is an individual reacting in a unique way to anything they are exposed to. We should have 1/3 of our diet acidic and 2/3 alkaline. By eating a seasonal diet this need is fulfilled automatically. Spring and summer harvests are mainly alkaline whilst winter harvest is mainly acidic (Read more about Ritucharya : Seasonal regime, click below)

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Paying attention to how we eat, eating simple, slow and seasonal foods help resetting our digestive system to optimal.

Once you follow a seasonal diet there is also a place to fit in dairy and meat, if needed.

Signs of an imbalanced pH or depleted Prana

	Chronic fatigue	Allergies	Headaches	Chronic yeast/fungal infections
Boils	Canker sores	Hypoglycemia	Osteoporosis	Joint problems
Fibromyalgia	Hot flashes	Dryness and/or burning sensation in various parts of the body	PMS	Mood swings

Alkalizing Ingredients

Beans- Legumes: Adzuki Beans, Alfalfa Sprouts, Brown Lentil, Soy Beans, Soy Milk, Sweet Peas
Spices: Ajwain, Allspice, Anise, Basil, Bay Leaf, Black Pepper, Black Salt (Kala Namak), Caraway Seeds, Cardamom, Carob, Cayenne Pepper, Celery Seed, Chicory Root, Chipotle Chili, Chives, Cilantro, Cinnamon, Cloves, Coriander Seed, Crystallized Ginger, Cumin, Curry Leaves, Curry Powder, Dill, Epazote, Fennel Seeds, Fenugreek, Ginger (Dried), Ginger (Fresh), Green Chilis, Green Tea, Hing (Asafetida), Jalapenos, Lemon Zest, Lemongrass, Lime Zest, Marjoram, Mint, Mustard, Mustard Powder, Mustard Seed, Nigella (black cumin), Nutmeg, Orange Zest, Oregano, Paprika, Parsley (Dried), Parsley (Fresh), Pomegranate Molasses, Poppy Seed, Red Chilis, Red Pepper Flakes (Chili), Rosemary, Safflower, Saffron, Sage, Salt (Mineral Salt), Scallions (Raw), Star Anise, Tarragon, Thyme (fresh), Turmeric, Turmeric Root (Fresh), Vanilla Bean, Vanilla Extract
Nuts-Seeds: Almond Milk, Almonds, Cashews, Chestnuts, Coconut Milk, Pumpkin Seeds, Sesame Seeds
Fruits: Apple (cooked), Apple (raw), Apricot (fresh), Banana, Blackberry, Cantaloupe / Melons, Cherry, Currants (dried), Figs, Grape, Grapefruit, Kiwi, Lemon, Lime, Mango, Orange, Papaya, Passionfruit, Peaches, Pears, Pineapple, Raspberry, Strawberries, Watermelon
Ferments: Apple Cider Vinegar, Kombucha, Red Wine Vinegar, Sake, Umeboshi Plums, White Vinegar
Vegetables: Artichoke, Artichoke Hearts, Asparagus, Avocado, Broccoli, Brussels sprouts, Butternut Squash, Cauliflower, Cucumber, Eggplant, Leeks, Okra, Pumpkin, Red Bell Pepper, Rutabaga, Tomato
Greens: Arugula, Bean Sprouts, Cabbage (cooked), Celery Stalk, Collard Greens, Endive, Kale, Kelp, Mustard Greens, Romaine Lettuce, Seaweed (Hydrated), Stinging Nettles, Turnip Greens, Watercress
Other: Baking Soda
Roots: Beets, Carrot, Garlic, Green Onion, Parsnip, Potato, Radish (raw), Sweet Potato, Turnip, Yellow Onion
Sweeteners: Brown Rice Syrup, Raisins
Oils: Coconut Oil, Flax Oil, Ghee, Olive Oil
Mushrooms: Button Mushrooms, Portobello Mushroom, Shiitake Mushroom
Grains: Oat Flour, Quinoa, Wild Rice