Asparagus, artichokes and Brussels sprouts - exceptions to alkaline fasting
An alkaline fasting menu usually emphasises vegetables in all their varieties. We enjoy variety, which is both interesting in terms of flavour and allows us to consume a range of vital nutrients. We focus on vegetables because they are particularly should have an alkalising effect on the body. Allerdings gibt es Gemüsesorten, die bei der Verarbeitung im Körper mehr Säuren bilden lassen als andere Gemüsesorten. Diese genießen wir dann lieber zu anderen Zeiten als im Basenfasten und stellen wir nicht mit auf das Basenfastenmenü.
Asparagus, artichokes and Brussels sprouts are ideal for the time after alkaline fasting.
In the Alkaline fasting according to Wacker sind die wichtigsten und bekanntesten dieser Gemüsesorten Artischocken, Spargel und Rosenkohl. Während andere Kohlsorten vollkommen unbedenklich sind – unser Koch bietet zum Beispiel gern basisch zubereitetes Rotkraut gern an – zählt Rosenkohl tatsächlich zu den Knospen und soll laut Wacker saurer im Körper wirken als anderes Kohlgemüse. Auch Artischocken gelten als Knospen und werden klassischerweise im Basenfasten nach Wacker nicht auf die Speisekarte gestellt.
One of the things about asparagus is that it contains a comparatively high level of purines. These are said to be processed into uric acid in the body, which in turn is said to play an aggravating role in gout. Garlic and wild garlic are also avoided in Wacker's alkaline fasting programme, not because of their acidity, but so that their relatively dominant flavour does not affect others.Flavours masked.
The PRAL value serves as an indication of which foods have a more alkalising effect
Incidentally, the PRAL value is a measure of the estimated acidity of different foods. A positive PRAL value (+) should indicate that a food tends to form acid in the body; negative PRAL values (-) indicate foods with a more alkaline effect. Foods close to "0" are relatively neutral - for example asparagus. The PRAL value rates the protein and phosphorus content of a food as acid-forming and the calcium, potassium and magnesium content of an ingredient as alkalising. Alkaline fasting according to Wacker is not based exactly on these values; however, the lists that you can find on the Internet can serve as a guide if you are interested in the effect of a particular food.
We replace vinegar with other delicious dressings
Vinegar is another food that we do not use in our dishes during a Wacker alkaline fast. According to Wacker, theControversial effect of vinegar on the bodywhich is why we offer different dressings in the alkaline kitchen during an alkaline fasting stay. Our chefs like to refine salads or vegetable spaghetti with homemade herb-based pestos, freshly squeezed lemon juice and high-quality olive oil.
However, you can still go for variety at home and include all types of vegetables!
It is important to remember that we do not completely eliminate foods such as artichokes, asparagus and Brussels sprouts as well as garlic and wild garlic from the diet, even if we want to eat a highly alkaline diet - unless you don't like them or they don't agree with you. We will only offer you dishes with other vegetables and herbs during your alkalising fast. During your everyday life, on the other hand, we encourage you to continue to focus on a variety of flavours and ingredients - just the way you like it.
Vinegar, for example raw apple cider vinegar, is also said to have many positive effects when diluted with water or used in dressings. You can also use it as part of a more alkaline diet outside of the alkaline fasting programme if you prefer. During the Alkaline fasting we are happy to regularly provide you with water with fresh fruit or vegetable slices instead, for example cucumber, apple-cinnamon or lemon water. Drinking lemon water, in particular, can have a similarly positive, e.g. revitalising, effect on the body as drinking apple cider vinegar diluted with water.
