【鹼性食物知多啲？】從食品化學角度而言，食物的酸鹼，是根據其高溫加熱分解後的殘留物中，所含礦物質種類及含量而定。如食物殘留物含較多產生陽離子（cation）的礦物質，如鈣、鉀、鎂、鈉，大於陰離子(磷、氯、硫)，由於陽離子溶於水呈鹼性，因此這類食物屬於鹼性食物。
食物是酸性還是鹼性，不是憑口感，而是取決於所含礦物質的種類，例如檸檬吃起來是酸酸的，它卻屬於鹼性食物。
動物性食物如肉類、魚類、蛋等，除了牛奶是鹼性食物外，其他的都是酸性；植物性食物中，除了五穀雜糧、精緻澱粉、豆類、花生、辛香料及李子是酸性食物外，其他都是鹼性食物；而鹽、油、咖啡、茶、冰淇淋、巧克力等，都是中性食品。
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【Alkaline foods】The acidity and alkalinity of food is determined by the type and content of minerals in the residue after high-temperature heating and decomposition. If food residues contain more minerals that produce cations, such as calcium, potassium, magnesium, and sodium, than anions (phosphorus, chlorine, and sulfur). Since cations are alkaline when soluble in water, this type of food is alkaline.
Whether a food is acidic or alkaline depends not on its taste, but on the types of minerals it contains. For example, lemons taste sour, but they are a type of alkaline foods.
Animal foods such as meat, fish, eggs, etc. are acidic except milk, which is alkaline. Among plant foods, except for whole grains, refined starches, beans, peanuts, spices and plums, which are acidic foods. Others are alkaline foods; while salt, oil, coffee, tea, ice cream, chocolate, etc. are all neutral foods.
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