The human body maintains a moderately alkaline environment, with a pH slightly above 7. This alkaline pH is crucial for chemical reactions and proper function of the lungs, kidneys, intestines and skin, and it is greatly influenced by your diet. Certain foods are either acid-forming or alkaline-forming and can dictate how hard your body has to work to maintain its preferred pH.
While it may seem counterintuitive, acidic citrus fruits such as lemons and oranges are the most alkaline-producing. This is because the organic acids they contain break down into water, which is neutral, and bicarbonate, which is highly alkaline. Examples of additional alkaline fruits include persimmons, pineapple, raspberries and watermelon.
Most vegetables in the diet are alkaline-producing, but some are more so than others. The highest alkaline vegetables are lentils and tubers. Examples of these vegetables include sweet potatoes, yams, sea vegetables and onions. Vegetables that are slightly less alkaline-producing but still good sources include asparagus, kale, mustard greens, arugula and broccoli.