Acid/Alkaline
Is there a connection between acid/alkaline ratio systemically and
eczemapsoriasis? Has anyone investigated this very large possibility as to
reducing or eliminating this dread problem?
Sasha
2 Responses to “Acid/Alkaline”
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December 9th, 2005 at 12:25 am
Absolutely! The pH balance of the body is related to nearly ALL disease in some
way or another. The diet should be about 65% alkaline forming foods, 35% acid
forming. Unfortunately, most peoples diets are ceveraly unbalnced and much too
acidic. Here is some info and a list of foods and their effect on pH:
Acidity and Alkalinity
Acid/Alkaline (pH) are the two characteristic conditions of blood and cell
solution. Any solution is either more acid or more alkaline. If Acidic
Characteristics dominate, the solution is acid. However there is no absolute
acid or alkaline. An Acid solution always contains some alkaline factors, and an
alkaline solution always contains some acid factors. Neutrality is an ideal
condition in which the amour of acid and alkalinity is equal. It is an ideal
state, and not realistic. In reality, what we eat or drink is always more acid
or alkaline.
From a nutritional standpoint, foods are classified as either acid forming or
alkalizing according to the effect they have on the body; not according to their
own intrinsic acidity or alkalinity. For example, many foods that taste acidic,
like grapes and citrus fruit, are considered alkaline because they leave an
alkalizing residue in your body. In fact, most fruits and vegetables are
alkaline foods.
On the other hand, sugar, concentrated sweeteners, starches, grains, flour, fats
and most animal protein create an acid condition upon being metabolized.
Which is better — acid or alkaline?
One thing for sure, it’s easier to become overly acidic than overly alkaline.
The foods we tend to gorge on are sweets and bread, both of which are acid
forming. That’s why we naturally drink orange juice in the morning, as it
corrects an acidic supper.
If the state of being overly acidic is not corrected, left over a period of
time, the acids will draw minerals out of the body’s tissues, thereby creating a
state of demineralization. Lack of sufficient minerals results in reduced energy
levels, emotional imbalances, joint pains, dental problems, and an overall
weakening of the entire system.
ACIDOSIS is not in itself a specific disease; it is a general condition of the
blood and thus the root of many different diseases such as diabetes, high blood
pressure, arthritis, cancer, tumors and many more. Many people today have this
blood condition without knowing it. ALKALOSIS is not as common as acidosis, but
also indicates an unbalanced condition of the blood.
All natural foods contain both acid and alkaline forming elements. In some, acid
forming elements dominate, in others alkaline forming elements dominate.
According to modern biochemistry, it is not the organic matter of foods that
leave acid or alkaline residues in the body. The inorganic matter (sulfur,
phosphorus, potassium, sodium, magnesium and calcium) determines the acidity or
alkalinity of the body fluids. Food comparatively rich in acid forming elements
are acid forming foods, those comparatively rich in alkaline forming elements
are alkaline forming foods.
Acidic condition inhibits nerve action, alkalinity stimulates nerve action. One
who has a balanced condition can think and act (decide) well. A balanced food
plan is a great help in maintaining the pH balance of the blood; however it does
not reveal results in a day or two. It takes a longer time to show the effect.
Cold showers make the blood alkaline, while hot showers make the blood acid. If
the blood develops a more acidic condition, then our body inevitably deposits
these excess acidic substances in some area of the body such so that the blood
will be able to maintain an alkaline condition. As this tendency continues, such
areas increase in acidity and some cells die; then these dead cells themselves
turn into acids. However, some other cells may adapt in that environment. In
other words, instead of dying as normal cells do in a acid environment, some
cells survive by becoming abnormal cells. These abnormal cells are called
malignant cells. Malignant cells do not correspond with
brain function or with our own DNA memory code. Therefore, malignant cells grow
indefinitely and without order. This is cancer, and cancer develops in the
following stages:
Ingestion of many acid forming foods, fatty foods, refined foods,
carcinogenic substances such as nitrates, and chemically treated foods in
general. X-ray scans contribute even at this stage.
Increased constipation
Increase of acidity in the blood. This causes an increase of white cells and
a decrease of red cells, which is the beginning of leukemia.
Increase of acidity in the extra cellular fluids.
Increase of acidity into the intracellular fluids.
Birth of malignant cells. This is the stage of cancer called initiation.
The further consumption of many acid foods. Receiving high levels of
radiation, chemical and drug treatment. This stage is called cancer promotion.
There are two types of acid and alkaline foods.
One is acid or alkaline foods, which means how much acid or alkaline the
foods contain.
The other is acid or alkaline forming foods, which means the acid or alkaline
forming ability of foods to affect the body or to say differently, the pH
condition foods cause in the body after being digested. This is the one that
will be the focus in changing the body’s pH.
A neutral pH is considered 7, so a pH above 7 is alkaline and a pH below 7 is
acid. The pH of blood is 7.4. This means that it is slightly alkaline. This
alkalinity has to be kept almost constant; even minor variations are dangerous.
If the blood lowers to pH 6.95 (barely over the line of the acid side), a coma
and death result. If the concentration in the blood changes from 7.4 to 7.7,
tetanic convulsions occur. Although only a blood test can reveal the blood pH,
it is possible to monitor the pH of the body with a simple home test kit of
litmus or nitrozine paper. Testing a saliva and urine daily average for three
days should reveal a pH of between 6.8 and 7.1. Some variation will occur
depending on recent type of food and drink intake. Different body pH values are:
stomach juice = 1.5, urine=7.0, saliva=7.1, and blood=7.4.
Acid-Alkaline Forming Foods
Foods may be classified in relation to the metabolic process as acid alkaline.
Alkali’s are soluble salts and acids are corrosive agents which have trouble
combining with other things. A balanced diet contains 35% acid forming foods and
65% alkaline.
Highly Alkaline
Beans String, Banana speckled, Dandelion greens, Dates, Figs, Prune, Raisins,
Swiss Chard.
High Alkaline
Almonds, Asparagus, Avocado, Banana-Yellow, Bean Fresh, Beet, Blackberries,
Carrot, Chives, Cranberries, Endive, Grapes Sour, Kale, Peach dried, Persimmon,
Pomegranate, Plum, Raspberries, Spinach.
Neutral Oils
Cold Pressed, Expeller Pressed, Almond, Avocado, Coconut, Canola, Cottonseed,
Linseed (flax), Olive, Safflower, Sesame, Soy, Sunflower, Walnut.
Alkaline
Agar, Alfalfa, Apple & Fresh Apple Cider, Apricot fresh, Artichokes globe,
Bamboo shoots, Bean snap, Beans sprouted, Berries most, Blueberries, Broccoli,
Brussels Sprouts, Cabbage, Cantaloupe, Cauliflower, Celery, Cherries, Chestnuts,
Chicory, Coconut Milk, Collards, Corn fresh and sweet, Cucumbers, Daikon,
Eggplant, Escarole, Garlic, Ginger root, Gooseberry, Grapefruit, Guava,
Horseradish fresh and raw, Kelp, Kohlrabi, Leek, Lemon and Peel, Lettuce, Lime,
Loganberry, Mango, Melons, Milk raw, Acidophilus Yogurt, Whey.
Highly Acid
Alcohol, Artichoke root, Barley, Bread, Buckwheat, Caffeine, Coffee, Corn (dry
and products), Custards, Drugs, Flour all, Ginger preserved, Honey, Lentil dry,
Millet, Oatmeal, Peanuts, Rice, Rye Grain, Soy Bread, Soy noodles, Sorghum,
grain, Spaghetti and other Pasta, Sugar Cane, raw beet, Tobacco, Walnut
(English), Wheat grain.
Acidic
Beans dried, Cashews, Coconut dried, Cranberry Juice and concentrate, Egg yolk,
Filbert, Fruit Jellies (Jams Canned, Sulphured, Sugared, Dried), Grapes Sweet,
Pasteurised Milk Products, Dry Peas, Pecans, Plums Damson, Tofu fries,
Water-chestnuts.
Acidic Fats
Butter, Cream, Margarine, Lard.
This article was adapted from ‘Acid Alkaline by Herman Aihara.’
Well Being Ranch, P.O Box 435 Harper, TX 78631.
Sasha
December 9th, 2005 at 1:12 pm
Carisa,
Your post is much appreciated. Wow! If I had my old macrobiotic books, I
would get them out and study them. I used to have much from Hermann Ahira
and Geo.Osawha. Sorry if spelling is incorrect. I will try to find out how
I can best test my acid/alkaline levels and work health-wise in that mode
for a while to see if I can correct this condition. Thank you again.
Sasha
——-Original Message——-
Absolutely! The pH balance of the body is related to nearly ALL disease in
some way or another. The diet should be about 65% alkaline forming foods,
35% acid forming. Unfortunately, most peoples diets are ceveraly unbalnced
and much too acidic. Here is some info and a list of foods and their effect
on pH:
Acidity and Alkalinity
Acid/Alkaline (pH) are the two characteristic conditions of blood and cell
solution. Any solution is either more acid or more alkaline. If Acidic
Characteristics dominate, the solution is acid. However there is no absolute
acid or alkaline. An Acid solution always contains some alkaline factors,
and an alkaline solution always contains some acid factors. Neutrality is an
ideal condition in which the amour of acid and alkalinity is equal. It is an
ideal state, and not realistic. In reality, what we eat or drink is always
more acid or alkaline.
From a nutritional standpoint, foods are classified as either acid forming
or alkalizing according to the effect they have on the body; not according
to their own intrinsic acidity or alkalinity. For example, many foods that
taste acidic, like grapes and citrus fruit, are considered alkaline because
they leave an alkalizing residue in your body. In fact, most fruits and
vegetables are alkaline foods.
On the other hand, sugar, concentrated sweeteners, starches, grains, flour,
fats and most animal protein create an acid condition upon being metabolized
Which is better — acid or alkaline?