A place to get your questions answered from McDougall staff dietitian, Jeff Novick, MS, RDN.
Moderators: JeffN, carolve, Heather McDougall
by Langeranger » Tue Sep 03, 2019 6:29 pm
Jeff, I'm aware of the potential impact of eating foods with high acid-forming potential and the calcium-leeching risk they pose. My question is this. Do obviously acidic foods such as sauerkraut which are acidic when eaten have the same or similar downside. I know the problem fermented foods post with sodium but, for the moment, lets ignore that. Don
-
Langeranger
-
- Posts: 561
- Joined: Sun Aug 09, 2009 8:33 pm
by JeffN » Tue Sep 03, 2019 6:31 pm
The discussion in regard to the pH of food (acid/alkaline) is not in regard to the pH of an item as consumed but the Potential Renal Acid Load (PRAL) of the food, which is impact of the food after its digested. You can read more about that here
viewtopic.php?f=22&t=8551In Health
Jeff
-
JeffN
-
- Posts: 9412
- Joined: Tue Jan 08, 2008 5:56 am
-
Return to Jeff Novick, RD
Who is online
Users browsing this forum: No registered users and 18 guests