Acid & Alkaline — The Blood pH Connection

Macrobiotics emphasizes maintaining slightly alkaline blood (pH 7.35–7.45). Diet directly influences this.

Acid-forming: Meat, eggs, dairy, sugar, white flour, alcohol, coffee, processed foods. Excess acid → inflammation, fatigue, bone loss.

Alkaline-forming: Most vegetables, sea vegetables, miso, umeboshi, millet, buckwheat, fruits. Support energy, clarity, resilience.

Note: Acid/alkaline refers to the EFFECT in the body, not the taste. Umeboshi tastes sour (acidic) but is highly alkalizing. Meat has no sour taste but is strongly acid-forming.

Best alkalizers: Umeboshi plum, wakame, miso, leafy greens, daikon.

Reference:

Wikipedia: Acid-Base Homeostasis

https://en.wikipedia.org/wiki/Acid%E2%80%93base_homeostasis