Food and beverages leave either an alkaline or acidic "ash" (a chemical residue) that stimulate a buffering system of physiological activity to balance pH. Most people are consuming a diet that is predominantly acid-forming, which means the body is constantly working to buffer and neutralize the acid load. This creates a significant drain on the body's mineral reserves and energy.
The body maintains a very narrow blood pH range of 7.35–7.45. When the diet is heavily acid-forming (refined sugars, processed foods, animal proteins, alcohol, coffee), the body must pull alkaline minerals — calcium, magnesium, potassium — from bones, teeth, and tissues to restore balance. Over time this contributes to mineral depletion, inflammation, fatigue, and digestive distress.
Alkaline-forming foods — dark leafy greens, vegetables, most fruits, nuts, seeds, and legumes — support the body's buffering system and reduce the mineral drain. Staying well hydrated with pure filtered water, herbal teas, and fresh vegetable juices also supports pH balance and optimal cellular function.
A Vegetable Mineral Broth is one of the most alkalizing, mineralizing, and hydrating foods you can consume. It is deeply nourishing for the digestive tract, supports detoxification, and provides a concentrated source of easily absorbed minerals.
Vegetable Mineral Broth
Combine in a large pot: 2 unpeeled carrots (chopped), 2 stalks celery (chopped), 1 medium onion (quartered), 4 cloves garlic (smashed), 1 bunch parsley, 2 cups dark leafy greens (kale or chard), 1 strip kombu seaweed, 1 tablespoon apple cider vinegar, 2 teaspoons celtic sea salt, and 8–10 cups filtered water. Bring to a boil, reduce heat and simmer for 1–2 hours. Strain and drink warm throughout the day.
The apple cider vinegar helps draw minerals from the vegetables into the broth. The kombu adds iodine and trace minerals.
Dawn Sitchon
Dawn is a Certified Nutrition Consultant (NC) from Bauman College of Holistic Nutrition & Culinary Arts. She works at Elevate Acupuncture & Wellness Center in South Lake Tahoe and teaches cooking classes at Lake Tahoe Community College.