Maintaining the proper balance of acidity and alkalinity in the body is essential to good health.
Acidosis, or too much acidity, can deplete a healthy body's alkaline reserve, leading to ill health.
Excess acidity is thought to contribute to low energy, obesity, immune deficiency, osteoporosis, fatigue, premature aging, headaches, kidney stones, and aches and pains.
Acidosis is considered a factor in many, if not most, diseases, especially ailments related to arthritis and rheumatism.
Acidosis also slows down the healing process; if the body is too acidic it cannot absorb the vitamins and minerals it needs in order to heal.
The typical western diet, high in protein and low in fruits and vegetables, is thought to contribute to the current high incidence of acidosis.
But eating acid-forming foods is not the only cause of over acidity.
Stress, allergic reactions, lack of quality sleep, and environmental toxins can also contribute to acidosis.
The measure of acidity and alkalinity is called pH, which has a range of 0 to 14.
A pH of 7 is neutral.
Below 7 is acidic; above 7 is alkaline.
Blood is slightly alkaline, at a pH of 7.
4.
The pH of foods is based on the effect the digested food has on the urine, not on the acidity of the foods themselves.
For example, orange juice is very acidic, but drinking orange juice raises the pH, that is, it makes the urine more alkaline.
Proponents of the alkaline diet believe a healthy diet consists of 80% alkaline-forming foods and 20% acid-forming foods.
Most fruits and vegetables are alkaline, except for corn, beans, plums, prunes, blueberries, and cranberries.
Coffee, sugar, meat, fish, most fowl, eggs, soft drinks, seeds, and most grains (except millet and buckwheat) are considered acidic.
Grains and seeds become more alkaline when soaked or sprouted.
Most advocates of alkaline diets agree on the acidity or alkalinity of basic food groups, but some disagree about certain specific foods.
The acid/alkali balance is one of many systems for choosing foods for health.
As with all medical issues, consumers need to consider their own situations and resources and consult with trusted professionals before making any decisions.
Acidosis, or too much acidity, can deplete a healthy body's alkaline reserve, leading to ill health.
Excess acidity is thought to contribute to low energy, obesity, immune deficiency, osteoporosis, fatigue, premature aging, headaches, kidney stones, and aches and pains.
Acidosis is considered a factor in many, if not most, diseases, especially ailments related to arthritis and rheumatism.
Acidosis also slows down the healing process; if the body is too acidic it cannot absorb the vitamins and minerals it needs in order to heal.
The typical western diet, high in protein and low in fruits and vegetables, is thought to contribute to the current high incidence of acidosis.
But eating acid-forming foods is not the only cause of over acidity.
Stress, allergic reactions, lack of quality sleep, and environmental toxins can also contribute to acidosis.
The measure of acidity and alkalinity is called pH, which has a range of 0 to 14.
A pH of 7 is neutral.
Below 7 is acidic; above 7 is alkaline.
Blood is slightly alkaline, at a pH of 7.
4.
The pH of foods is based on the effect the digested food has on the urine, not on the acidity of the foods themselves.
For example, orange juice is very acidic, but drinking orange juice raises the pH, that is, it makes the urine more alkaline.
Proponents of the alkaline diet believe a healthy diet consists of 80% alkaline-forming foods and 20% acid-forming foods.
Most fruits and vegetables are alkaline, except for corn, beans, plums, prunes, blueberries, and cranberries.
Coffee, sugar, meat, fish, most fowl, eggs, soft drinks, seeds, and most grains (except millet and buckwheat) are considered acidic.
Grains and seeds become more alkaline when soaked or sprouted.
Most advocates of alkaline diets agree on the acidity or alkalinity of basic food groups, but some disagree about certain specific foods.
The acid/alkali balance is one of many systems for choosing foods for health.
As with all medical issues, consumers need to consider their own situations and resources and consult with trusted professionals before making any decisions.
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