In 1933, pharmacist William Howard from New York published the book A New Health Era, causing quite a stir. He classified food into acidic and alkaline categories and suggested which foods can be eaten together and which should not. Today, we know that Howard's thinking still holds some truth, but we still know too little about the food we consume.

Currently, nutritionists cannot agree on whether it is better to eat 30% acidic and 70% alkaline food? Others believe that a 40:60 ratio is more appropriate. Some advocate for strictly consuming alkaline food, believing it is easier to find food that causes acidity than food with an alkaline effect.

So, let's introduce you to some alkaline foods.

1. Swiss Chard
Swiss chard has a slightly bitter and salty taste, which reduces appetite, stops the development of cancer cells, is a good source of iron, vitamins C and K, has a lot of calcium and magnesium, and lowers blood pressure ...

2. Cabbage and Sauerkraut
Cabbage has strong antiviral and antibacterial properties. It contains magnesium, which promotes nerve and muscle health. Potassium in cabbage is important for healthy kidney function. Cabbage is one of the healthiest foods, whether it's raw in salad, sauce, sauerkraut ...

3. Grapefruits
Did you know that the first modern weight loss diet was created in 1930? The essence of the pre-diet was grapefruits. You should eat 4 grapefruits a day, which melts fat and speeds up metabolism.

4. Avocado
Avocado has a huge amount of essential fatty acids, linoleic acid, vitamins B and E... Avocado has a very strong alkaline effect.

5. Apples and Pears
Apples and pears are rich in fiber, minerals, and vitamins. They reduce cholesterol, regulate digestion, prevent constipation, help with thyroid diseases... Just make sure to eat organically grown apples.

6. Celery
Celery relaxes, protects against heart disease, and consumes more calories than it provides. That's why celery is very effective for weight loss.

7. Broccoli
Broccoli helps the liver function better, is rich in vitamin C, calcium, folic acid, beta-carotene... Nutritionists recommend eating broccoli at least three times a week.