Definition: The word "alkalizable" is an adjective that describes something as having a low level of saltiness or saltiness, usually by being high in sodium. In this context, it refers to anything or any substance that has a low level of salt content or sodium in its composition, typically found below the pH threshold of the human body's digestive system. This means that these substances are not likely to cause an unpleasant taste or sensation when consumed in their natural state, as they would. The term "alkalizable" is often used in culinary contexts, describing the texture and flavor qualities of a food, such as bread or pasta that is lightly salted without being excessively salty. It implies a balance between saltiness and sweetness, which can be particularly appealing to people looking for healthier alternatives to traditional processed foods with added sugars and saturated fats. The word "alkalizable" has a dual meaning in this context: it refers to something with a low level of sodium or salt content, and it also describes the taste quality of something that is not overly salty.
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