What bases are fit for human consumption and can be used in foods?
Unfortunately Googling for "alkaline food" these days is a bad idea; results are dominated by nonsense sites espousing the "alkaline diet" nonsense / woo.

There aren't many foods that are naturally alkaline.  The two exceptions I know of are:


baking soda
egg white


Sometimes when I'm cooking and accidentally add too much acid (e.g. lemon juice or vinegar) to a broth or sauce, I can partially correct the mistake by adding small amounts of baking soda.  This converts the excess acid to the sodium salt and $\ce{CO2}$ is evolved.  For the example of vinegar (acetic acid):

$\ce{CH3COOH + NaHCO3 -&gt; CO2(g) + CH3COONa + H2O}$

So sodium acetate salt is left behind, which limits the degree to which you can correct overaddition of acid.  (You don't want your food to be too salty.)$%edit$