Balancing Acid/Alkaline Foods
출처: http://www.trans4mind.com/nutrition/pH.htmlA surprising number and variety of physical problems and diseases can be caused by the problem of foods that are acid-producing after digestion. Today the vast majority of the populace in industrialized nations suffers from problems caused by the stress of acidosis, because both modern lifestyle and diet promote acidification of the body's internal environment.
The current typical Western diet is largely composed of acid-forming foods (proteins, cereals, sugars). Alkaline-producing foods such as vegetables are eaten in much smaller quantities. Stimulants like tobacco, coffee, tea, and alcohol are also extremely acidifying. Stress, and physical activity (both insufficient or excessive amounts) also cause acidification.
Many foods are alkaline-producing by nature, but manufactured processed foods are mostly acid-producing. It is important to consume at least 60% alkaline-producing foods in our diet, in order to maintain health. We need plenty of fresh fruits and particularly vegetables (alkaline-producing) to balance our necessary protein intake (acid-producing). And we need to avoid processed, sugary or simple-carbohydrate foods, not only because they are acid-producing but also because they raise blood sugar level too quickly (high glycemic index therefore fattening); plus they tend to be nutrient-lacking and may be toxic too.
What is the body's pH?
Water is the most abundant compound in the human body, comprising 70% of
the body. The body therefore contains a wide range of solutions, which
may be more or less acid. pH (potential of Hydrogen) is a measure of the
acidity or alkalinity of a solution - the ratio between positively
charged ions (acid-forming) and negatively charged ions
(alkaline-forming.) The pH of any solution is the measure of its
hydrogen-ion concentration. The higher the pH reading, the more alkaline
and oxygen rich the fluid is. The lower the pH reading, the more
acidic and oxygen deprived the fluid is. The pH range is from 0 to 14,
with 7.0 being neutral. Anything above 7.0 is alkaline, anything below
7.0 is considered acidic.
Human blood pH should be slightly alkaline (7.35 - 7.45). Below or above this range means symptoms and disease. If blood pH moves below 6.8 or above 7.8, cells stop functioning and the body dies. The body therefore continually strives to balance pH. When this balance is compromised many problems can occur.
An imbalanced diet high in acidic-producing foods such as animal protein, sugar, caffeine, and processed foods puts pressure on the body's regulating systems to maintain pH neutrality. The extra buffering required can deplete the body of alkaline minerals such as sodium, potassium, magnesium, and calcium, making the person prone to chronic and degenerative disease. Minerals are borrowed from vital organs and bones to buffer (neutralize) the acid and safely remove it from the body. Because of this strain, the body can suffer severe and prolonged damage--a condition that may go undetected for years.
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Health problems caused by acidosis
Research shows that unless the body's pH level is slightly alkaline, the
body cannot heal itself. So no matter what means you choose to take
care of your health, it won't be effective until the pH level is
balanced. If your body's pH is not balanced, for example, you cannot
effectively assimilate vitamins, minerals and food supplements. Your
body pH affects everything.
Acidosis will decrease the body's ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it's ability to repair damaged cells, decrease it's ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness.
An acidic pH can occur from an acid-forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients. The body will try to compensate for acidic pH by using alkaline minerals. If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur. Acidosis can cause such problems as:
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Cardiovascular damage. Weight gain, obesity and diabetes. Bladder conditions. Kidney stones. Immune deficiency. Acceleration of free radical damage. Hormonal problems. Premature aging. Osteoporosis and joint pain. Aching muscles and lactic acid buildup. Low energy and chronic fatigue. |
Slow digestion and elimination. Yeast/fungal overgrowth. Lack of energy and fatigue. Lower body temperature. Tendency to get infections. Loss of drive, joy, and enthusiasm. Depressive tendencies. Easily stressed. Pale complexion. Headaches. Inflammation of the corneas and eyelids. |
Loose and painful teeth. Inflamed, sensitive gums. Mouth and stomach ulcers. Cracks at the corners of the lips. Excess stomach acid. Gastritis. Nails are thin and split easily. Hair looks dull, has split ends, and falls out. Dry skin. Skin easily irritated. Leg cramps and spasms. |
Test Your Body's Acidity or Alkalinity with pH Strips
It is recommended that you test your pH levels to determine if your
body's pH needs immediate attention. By using pH test strips (Litmus
Paper), you can determine your pH factor quickly and easily in the
privacy of your own home. The best time to test your pH is about one
hour before a meal and two hours after a meal.
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The Alkaline Diet Strategy
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Acidosis, an extended time in the acid pH state, can result in rheumatoid arthritis, diabetes, lupus, tuberculosis, osteoporosis, high blood pressure, most cancers and many more. If salivary pH stays too low, the diet should focus on fruit, vegetables and mineral water as well as remove strong acidifiers such as sodas, whole wheat and red meat.
Urine pH Test: The pH of the urine indicates how the body is working to maintain the proper pH of the blood. The urine reveals the alkaline (building - anabolic) and acid (tearing down - catabolic) metabolic cycles. The pH of urine indicates the efforts of the body via the kidneys, adrenals, lungs and gonads to regulate pH through the buffer salts and hormones. Urine can provide a fairly accurate picture of body chemistry, because the kidneys filter out the buffer salts of pH regulation and provide values based on what the body is eliminating. Urine pH can vary from around 4.5 to 9.0 in extremes, but the ideal range is 6.0 to 7.0. If your urinary pH fluctuates between 6.0 to 6.5 first thing in the morning and between 6.5 and 7.0 in the evening before dinner, your body is functioning within a healthy range.
Urine testing may indicate how well your body is excreting acids and assimilating minerals, especially calcium, magnesium, sodium and potassium. These minerals function as "buffers." Buffers are substances that help maintain and balance the body against the introduction of too much acidity or too much alkalinity. Even with the proper amounts of buffers, acid or alkaline levels can become stressful to the body's regulatory systems. When the body produces too many of these acids or alkalis, it must excrete the excess. The urine is the method the body uses to remove any excess acids or alkaline substances that cannot be buffered. If the body's buffering system is overwhelmed, a state of "autointoxication" exists, and attention should be given to reducing this stress.
Foods: are they Acid or Alkaline-forming?
Note that a food's acid or alkaline-forming tendency in the body has
nothing to do with the actual pH of the food itself. For example, lemons
are very acidic, however the end-products they produce after digestion
and assimilation are alkaline so lemons are alkaline-forming in the
body. Likewise, meat will test alkaline before digestion but it leaves
acidic residue in the body so, like nearly all animal products, meat is
classified as acid-forming.
It is important that your daily dietary intake of food naturally acts to balance your body pH. To maintain health, the diet should consist of at least 60% alkaline forming foods and at most 40% acid forming foods. To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods.
| FOOD CATEGORY | High Alkaline | Alkaline | Low Alkaline | Low Acid | Acid | High Acid |
|---|---|---|---|---|---|---|
| BEANS, VEGETABLES, LEGUMES | Vegetable Juices, Parsley, Raw Spinach, Broccoli, Celery, Garlic, Barley Grass | Carrots, Green Beans, Lima Beans, Beets, Lettuce, Zucchini, Carob | Squash, Asparagus, Rhubarb, Fresh Corn, Mushrooms, Onions, Cabbage, Peas, Cauliflower, Turnip, Beetroot, Potato, Olives, Soybeans, Tofu | Sweet Potato, Cooked Spinach, Kidney Beans | Pinto Beans, Navy Beans | Pickled Vegetables |
| FRUIT | Dried Figs, Raisins | Dates, Blackcurrant, Grapes, Papaya, Kiwi, Berries, Apples, Pears | Coconut, Sour Cherries, Tomatos, Oranges, Cherries, Pineapple, Peaches, Avocados, Grapefruit, Mangoes, Strawberries, Papayas, Lemons, Watermelon, Limes | Blueberries, Cranberries, Bananas, Plums, Processed Fruit Juices | Canned Fruit | |
| GRAINS, CEREALS | Amaranth, Lentils, Sweetcorn, Wild Rice, Quinoa, Millet, Buckwheat | Rye Bread, Whole Grain Bread, Oats, Brown Rice | White Rice, White Bread, Pastries, Biscuits, Pasta | |||
| MEAT | Liver, Oysters, Organ Meat | Fish, Turkey, Chicken, Lamb | Beef, Pork, Veal, Shellfish, Canned Tuna & Sardines | |||
| EGGS & DAIRY | Breast Milk | Soy Cheese, Soy Milk, Goat Milk, Goat Cheese, Buttermilk, Whey | Whole Milk, Butter, Yogurt, Cottage Cheese, Cream, Ice Cream | Eggs, Camembert, Hard Cheese | Parmasan, Processed Cheese | |
| NUTS & SEEDS | Hazelnuts, Almonds | Chestnuts, Brazils, Coconut | Pumpkin, Sesame, Sunflower Seeds | Pecans, Cashews, Pistachios | Peanuts, Walnuts | |
| OILS | Flax Seed Oil, Olive Oil, Canola Oil | Corn Oil, Sunflower Oil, Margarine, Lard | ||||
| BEVERAGES | Herb Teas, Lemon Water | Green Tea | Ginger Tea | Cocoa | Wine, Soda/Pop | Tea (black), Coffee, Beer, Liquor |
| SWEETENERS, CONDIMENTS | Stevia | Maple Syrup, Rice Syrup | Raw Honey, Raw Sugar | White Sugar, Processed Honey | Milk Chocolate, Brown Sugar, Molasses, Jam, Ketchup, Mayonnaise, Mustard, Vinegar | Artificial Sweeteners |
Note: there are inconsistencies between the acid- or alkaline-forming values given in the lists provided by many websites, and few reliable references. Please don't take the above chart as any more than an approximate guide. Sites copy information (and errors) from each other and we're not scientific institutes, we go by personal experience and experience with clients, measuring with litmus paper, health results gathered over time, and such - not laboratory testing of isolated substances.
Nevertheless, the principles are clear: eat plenty of vegetables, some fruit daily, and don't eat too much of dairy products, grain products, and direct protein from eggs, meat and fish (as is typically the case in Western diet). But remember... you don't have to cut out all acid-forming foods - some are necessary, typically 40% - otherwise you probably wouldn't get enough protein and variety of nutrients, yet alone make interesting meals that you enjoy. But you DO want to shift the overall balance of your diet over toward the alkaline, and away from the excessively acid-forming diet of a quick-food culture.
FREE ALKALINE DIET
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Similarly, be sure to include your share of the high alkaline-forming foods to balance those low-acid foods you eat for their overall nutritional value. And make alkaline choices, e.g. better to have brown rice than white rice, even though both are on the acid-forming side, because it moves you in the right pH direction - less acid - and also it is more healthy and nutritious in other respects.
Detoxify with Fruit & Vegetable Juices
All natural, raw, vegetable and fruit juices are alkaline-producing.
(Fruit juices become more acid-producing when processed and especially
when sweetened.)
The Science: Why are acidic lemons alkaline-producing?
The answer is simply that when we digest the food, it produces alkaline
residue. That's why we classify it as an alkaline food. When we digest a
food it is chemically oxidized ('burned') to form water, carbon dioxide
and an inorganic compound. The alkaline or acidic nature of the
inorganic compound formed determines whether the food is alkaline or
acid-producing. If it contains more sodium, potassium or calcium, it's
classed as an alkaline food. If it contains more sulphur, phosphate or
chloride, it's classed as an acid food.
What difference does it make to have toxic blood?
In order for the body to remain healthy and alive, your body keeps a
delicate and precise balance of blood pH at 7.365, which is slightly
alkaline. The body does whatever it has to in order to maintain this
balance. The problem is that most people have incredibly acid
lifestyles. Acid is produced in your body whenever you have stress,
upset emotions and when the food you eat is acid-forming.
The typical diet is significantly acidic. So what happens to your body when you're over-acid? Your body will store excess acid in your fat cells (which is why so many people have such trouble losing weight). Over time, your body will leach calcium and alkaline stores from your bones in a desperate attempt to retain the pH balance in your body (which is why some people "shrink" as they get older).
Your blood plays a very important role in your healthy and energy: it carries oxygen to all your cells! This gives you energy, and it's what keeps you alive. It also plays a key role in how energizing your sleep is. Here's a picture of healthy red blood cells:
Do you see how far apart the blood cells are from each other? As a result, your blood can move freely throughout your entire body, and get into all your small capillaries, so you feel like your whole body is getting energy. During deep sleep, proper blood flow and hydration is important. When your blood looks like this, your sleep is also really energizing and you need less of it!
Blood cells have a negative charge on the outside and a positive charge inside; this is what keeps them healthy and far apart from each other. However, when your body is over-acidic, the acid strips your blood of its negative charge. Your blood cells no longer have the same repelling force and clump together like this:
When your blood is clumped together, it no longer can get to all the little capillaries in your body to give you the life giving oxygen you need. It no longer can give ever cell of your body the energizing and rejuvenating effects. This is the major reason why some people feel horrible when they wake up, and why they need to sleep longer. It's also why you tend to wake up feeling de-hydrated.
Most of us, from the time we're children, have a fear installed into us by our parents that "Disease is out to get you, and viruses are flying around all over the place looking for their next victim!" It comes with sayings like: "Put on your sweater or you'll 'catch' a cold!" However, the truth is most of us create toxic environments inside of our body and this is why disease and fatigue happens. It doesn't happen TO YOU, instead, "you" make it happen...
Here's a good example: Pretend you had a goldfish in a bowl, and one day you saw the goldfish was beginning to look very unhealthy. You also notice that the water is a little dirty. What makes more sense? To take the fish out and try to fix it? Or change its water? Chances are it's the water that's making the fish unhealthy, not the fish itself. When you change the water, the fish will get healthier. The fact that the goldfish is unhealthy is actually a SYMPTOM of the unhealthy environment. Not the problem.
Fact: Our bodies are more than 70% Water! And most of the time because of our diets, emotions and lifestyles, the "water" in our body is over-acidic, and to put it simply: toxic. Yet, even knowing this, modern day establishment medicine puts much more attention on fighting the symptoms, and not recognizing the root of the problem.
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There are a few other things, in addition to diet, that can be done to help correct an over acidic balance. These include taking enzyme supplements, organic calcium and magnesium supplements, colloidal minerals, vitamin A and D, and drinking alkaline vegetable juices (carrot, celery and beet) and lemon/maple syrup drink.
We can remedy our over-acidic bodies in the short term with alkalizing supplements, but going forward, we must also choose a diet which is balanced on the side of alkaline-forming foods. Fortunately most of these are also low glycemic, which takes care of the second primary factor in our creating a healthy diet. Ensure adequate Omega 3 with oily fish in our diet, which is another primary factor, and we can be sure to live long and healthy lives.
If you would like to know more about changing your diet to give you maximum energy, then check out the book by Dr Robert O. Young, "The pH Miracle." It contains information about how disease manifests, how to detox and maintain balanced health, along with diet info and recipes.
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PH Levels make a difference Acid & Aklaine list/chart
by NSMary on Mon Jan 05, 2009 12:00 AM
Quote | ReplyAcidifying Foods (Avoid)
Alcohol including wine.
Dairy except organic unpasteurized milk and Cottage cheese.
Grains except millet.
Meat including fish except for white meat chicken and eggs.
Nuts except for almonds and chestnuts.
Oils including olive oil.
Natural and artificial Sweeteners except Stevia
Alkalizing Foods (Good)
Fruits except Cranberries.
Vegetables except potatoes
White meat chicken and eggs.
Spices including salt and all herbs.
PH Range and Significance:
7.0 to 7.5+ is healthy
6.0 to 6.5 could develop disease
4.5 to 5.5 disease may be present
Alphabetical Listing
(alk = alkalizing, acid = acidifying)
Alkaline Antioxidant- alk
Almond Milk - acid
Almonds- alk
Amaranth - acid
Apple- alk
Apple Cider Vinegar- alk
Apricot- alk
Asparagus - alk
Avocado- alk
Avocado Oil - acid
Banana (ripe) - alk
Banchi Tea- alk
Barley - acid
Barley Grass- alk
Beans - acid
Bee Pollen- alk
Beef - acid
Beer - acid
Beets- alk
Berries (not cranberry)- alk
Black Beans - acid
Brazil Nuts - acid
Broccoli- alk
Brussel- alk
Buckwheat - acid
Butter - acid
Cabbage- alk
Cakes - acid
Canola Oil - acid
Cantaloupe- alk
Carrot- alk
Cashews - acid
Cauliflower- alk
Celery- alk
Chard- alk
Cheese - acid
Chemicals - acid
Cherries - alk
Chestnuts - alk
Chick Peas - acid
Chicken Breast- alk
Chili Pepper- alk
Chlorella - alk
Cinnamon - alk
Clams – acid
Coffee - acid
Collard Greens - alk
Corn - acid
Corn Oil - acid
Cottage cheese - alk
Cranberries - acid
Cucumber - alk
Currants - alk
Curry - alk
Daikon - alk
Dandelions - alk
Dates - alk
Drugs (most) - acid
Dulce - alk
Edible Flowers - alk
Eggplant - alk
Eggs - alk
Figs - alk
Fish - acid
Flax Oil - acid
Flax Seeds - alk
Flour except millet flour - acid
Fruit Juice unsweetened - alk
Garlic - alk
Ginger - alk
Ginseng Tea - alk
Grapefruit - alk
Grapes - alk
Green Juices - alk
Green Peas - acid
Green Tea - alk
Greens - alk
Hard Liquor - acid
Hemp Seed - acid
Herbal Tea - alk
Herbs - alk
Honeydew - alk
Kale - alk
Kamut - acid
Kidney Beans - acid
Kohlrabi - alk
Kombu - alk
Kombucha - alk
Lamb - acid
Lard - acid
Lecithin Granules - alk
Lemon - alk
Lentils - acid
Lettuce - alk
Lima Beans - acid
Lime - alk
Lobster - acid
Macaroni - acid
Maitake - alk
Melon - alk
Milk - acid
Milk organic unpasteurized - alk
Millet - alk
Mineral Water - alk
Miso - alk
Mushrooms - alk
Mussels - acid
Mustard - alk
Nectarine - alk
Noodles - acid
Nori - alk
Oats - acid
Oil - acid
Olive Oil - acid
Onions - alk
Orange - alk
Oyster - acid
Parsnips (high glycemic) - alk
Peach - alk
Peanuts - acid
Pear - alk
Peas - alk
Pecans - acid
Peppers - alk
Pineapple - alk
Pinto Beans - acid
Pork - acid
Potatoes - acid
Powder - alk
Probiotic Cultures - alk
Pumpkin - alk
Pumpkin - alk
Quinoi - acid
Rabbit - acid
Red Beans - acid
Reishi - alk
Rice - acid
Rice Milk - acid
Rutabaga - alk
Rye - acid
Safflower Oil - acid
Salmon - acid
Salt - alk
Scallops - acid
Sea Veggies - alk
Seeds - alk
Sesame Oil - acid
Shitake - alk
Shrimp - acid
Soy Beans - acid
Soy Milk - acid
Spaghetti - acid
Spelt - acid
Spirulina - alk
Sprouted seeds - alk
Sprouts - alk
Squash Seeds - alk
Squashes - alk
Stevia - alk
Sunflower oil - acid
Sunflower seeds - alk
Tahini - acid
Tamari - alk
Tangerine – alk
Tea (black) - acid
Tempeh fermented - alk
Tofu - alk
Tomato - alk
Tropical Fruits - alk
Tuna - acid
Turkey - acid
Umeboshi - alk
Vegetables Juices - alk
Vinegar Distilled - acid
Wakame - alk
Walnuts - acid
Water - alk
Watercress - alk
Watermelon - alk
Wheat - acid
Wheat Grass - alk
Whey Protein - alk
White Beans - acid
Wild Greens - alk
Wine - acid
Yogurt – alkExtremely Alkaline
Lemons, Watermelon
Strongly Alkaline
Asparagus,
Cantaloupe, Cayenne, Celery, Dates, Figs, Fruit Juices, Grapes (sweet),
Kelp, Kiwifruit, Limes, Mango, Melons, Papaya, Parsley, Passionfruit,
Pears (sweet), Pineapple, Raisins, Seaweeds, Seedless Grapes (sweet),
Umeboshi Plums, Vegetable Juices, Watercress
Moderately Alkaline
Alfalfa
Sprouts, Apples (sour), Apples (sweet), Apricots, Avocados, Bananas
(ripe), Beans (fresh, Beets, Bell Peppers, Broccoli, Cabbage, Carob,
Cauliflower, Currants, Dates, Figs (fresh), Garlic, Ginger (fresh),
Grapefruit, Grapes (less sweet), Grapes (sour), green), Guavas, Herbs
(leafy green), Lettuce (leafy green), Lettuce (pale green), Nectarine,
Oranges, Peaches (less sweet), Peaches (sweet), Pears (less sweet), Peas
(fresh, Peas (less sweet), Potatoes (with skin), Pumpkin (less sweet),
Pumpkin (sweet), Raspberries, Sea Salt (vegetable), Squash,
Strawberries, Sweet Corn (fresh), sweet), Turnip, Vinegar (apple cider)
Slightly Alkaline
Almonds,
Artichokes (Jerusalem), Brussel Sprouts, Cherries, Chestnuts (dry,
Coconut (fresh), Cow's Milk and Whey (raw), Cream (fresh, Cucumbers,
Eggplant, Eggs, Goat's Milk and Whey (raw), Honey (raw), Leeks,
Margarine, Mushrooms, Neutral Butter (fresh, Oils (except olive), Okra,
Olive Oil, Olives (ripe), Onions, Pickles (homemade), Poultry (white
meat), Radishes, raw), roasted), Sea Salt, Sesame Seeds (whole), Soy
Beans (dry), Soy Cheese, Soy Milk, Spices, Sprouted Grains, Tofu,
Tomatoes (less sweet), Tomatoes (sweet), unsalted), Vinegar (sweet brown
rice), Yeast (nutritional flakes), Yogurt (plain)
Moderately Acidic
Adzuki,
Bananas (green), Barley (rye), Beans (mung, Dry Coconut, Fructose,
garbanzo), Blueberries, Bran, Butter, Cereals (unrefined), Cheeses,
Crackers (unrefined rye, Cranberries, Goat's Milk, Honey (pasteurized),
Ketchup, kidney, Maple Syrup (unprocessed), Milk (homogenized), Molasses
(un-sulfured and organic), Most Nuts, Mustard, Oats (rye, Olives
(pickled), organic), Pasta (whole grain), Pastry (whole grain and
honey), pinto, Plums, Popcorn (with salt and/or butter), Potatoes,
Prunes, Rice (basmati and brown), rice and wheat), Seeds (pumpkin, Soy
Sauce, sunflower), Wheat Bread (sprouted organic)
Extremely Acidic
Artificial
Sweeteners, Beef, Beer, Breads, Brown Sugar, Carbonated Soft Drinks,
Cereals (refined), Chocolate, Cigarettes and Tobacco, Coffee, Cream of
Wheat (unrefined), Custard (with white sugar), Deer, Drugs, Fish, Flour
(white wheat), Fruit Juices with Sugar, Jams, Jellies, Lamb, Liquor,
Maple Syrup (processed), Molasses (sulfured), Pasta (white), Pastries
and Cakes from White Flour, Pickles (commercial), Pork, Poultry (dark
meat), Sugar (white), Table Salt (refined and iodized), Tea (black),
White Bread, White Vinegar (processed), Whole Wheat Foods, Wine, Yogurt
(sweetened)
Sources
The above lists are a compilation of information taken from two web sites:
The Wolfe Clinic web site at:
http://www.thewolfeclinic.com/index.html
and the Essense-of-Life web site at:
http://www.essense-of-life.com/index.htm
WARNING
- an alkalizing diet will deplete your body of potassium. You must take
potassium supplements while on this diet. The amount of potassium you
need many vary, but athletes who sweat a lot need three or four grams
(1000 mg) a day of additional potassium.
This inofrmation I found online, I only copy & Paste it here in hopes that it might provide... something to glean use from....
Always.... check with your own Doctor...... or Naturopath
when making decsiosn about your health▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄▄
http://www.rense.com/1.mpicons/acidalka.htm
| A list of Acid / Alkaline Forming Foods | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Your body pH affects everything... | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Balancing the pH is a major step toward well-being and greater health. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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The pH scale is from 0 - 14
Human blood pH should be slightly alkaline ( 7.35 - 7.45 ). Below or above this range means symptoms and disease. A pH of 7.0 is neutral. A pH below 7.0 is acidic. A pH above 7.0 is alkaline. An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients. The body will try to compensate for acidic pH by using alkaline minerals. If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur. An acidic balance will: decrease the body's ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it's ability to repair damaged cells, decrease it's ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness. A blood pH of 6.9, which is only slightly acidic, can induce coma and death. The reason acidosis is more common in our society is mostly due to the typical American diet, which is far too high in acid producing animal products like meat, eggs and dairy, and far too low in alkaline producing foods like fresh vegetables. Additionally, we eat acid producing processed foods like white flour and sugar and drink acid producing beverages like coffee and soft drinks. We use too many drugs, which are acid forming; and we use artificial chemical sweetners like NutraSweet, Spoonful, Sweet 'N Low, Equal, or Aspartame, which are poison and extremely acid forming. One of the best things we can do to correct an overly acid body is to clean up the diet and lifestyle. To maintain health, the diet should consist of 60% alkaline forming foods and 40% acid forming foods. To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods. Generally, alkaline forming foods include: most fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts. Generally, acid forming foods include: meat, fish, poultry, eggs, grains, and legumes. Shifting Your pH Toward Alkaline... This chart is for those trying to "adjust" their body pH. The pH scale is from 0 to 14, with numbers below 7 acidic ( low on oxygen ) and numbers above 7 alkaline. An acidic body is a sickness magnet. What you eat and drink will impact where your body's pH level falls. Balance is Key !!! How To Test Your pH Level... Click Here | Understanding pH Level... Click Here This chart is intended only as a general guide to alkalizing and acidifying foods.
Here's a chart that ranks foods from most alkaline to most acidic.
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http://community.babycenter.com/post/a19569325/food_ph_list_acidic_and_alkaline_foods
I thought this would be something good to post. DD has acidic poop so I think I am going to start with more alkaline and low alkaline foods.
I'm not sure if it will help but I think it is worth a try. I came across this table and thought I would share it.
| FOOD CATEGORY | High Alkaline | Alkaline | Low Alkaline | Low Acid | Acid | High Acid |
|---|---|---|---|---|---|---|
| BEANS, VEGETABLES, LEGUMES | Vegetable Juices, Parsley, Raw Spinach, Broccoli, Celery, Garlic, Barley Grass | Carrots, Green Beans, Lima Beans, Beets, Lettuce, Zucchini, Carob | Squash, Asparagus, Rhubarb, Fresh Corn, Mushrooms, Onions, Cabbage, Peas, Cauliflower, Turnip, Beetroot, Potato, Olives, Soybeans, Tofu | Sweet Potato, Cooked Spinach, Kidney Beans | Pinto Beans, Navy Beans | Pickled Vegetables |
| FRUIT | Dried Figs, Raisins | Dates, Blackcurrant, Grapes, Papaya, Kiwi, Berries, Apples, Pears | Coconut, Sour Cherries, Tomatos, Oranges, Cherries, Pineapple, Peaches, Avocados, Grapefruit, Mangoes, Strawberries, Papayas, Lemons, Watermelon, Limes | Blueberries, Cranberries, Bananas, Plums, Processed Fruit Juices | Canned Fruit | |
| GRAINS, CEREALS | Amaranth, Lentils, Sweetcorn, Wild Rice, Quinoa, Millet, Buckwheat | Rye Bread, Whole Grain Bread, Oats, Brown Rice | White Rice, White Bread, Pastries, Biscuits, Pasta | |||
| MEAT | Liver, Oysters, Organ Meat | Fish, Turkey, Chicken, Lamb | Beef, Pork, Veal, Shellfish, Canned Tuna & Sardines | |||
| EGGS & DAIRY | Breast Milk | Soy Cheese, Soy Milk, Goat Milk, Goat Cheese, Buttermilk, Whey | Whole Milk, Butter, Yogurt, Cottage Cheese, Cream, Ice Cream | Eggs, Camembert, Hard Cheese | Parmasan, Processed Cheese | |
| NUTS & SEEDS | Hazelnuts, Almonds | Chestnuts, Brazils, Coconut | Pumpkin, Sesame, Sunflower Seeds | Pecans, Cashews, Pistachios | Peanuts, Walnuts | |
| OILS | Flax Seed Oil, Olive Oil, Canola Oil | Corn Oil, Sunflower Oil, Margarine, Lard | ||||
| BEVERAGES | Herb Teas, Lemon Water | Green Tea | Ginger Tea | Cocoa | Wine, Soda/Pop | Tea (black), Coffee, Beer, Liquor |
| SWEETENERS, CONDIMENTS | Stevia | Maple Syrup, Rice Syrup | Raw Honey, Raw Sugar | White Sugar, Processed Honey | Milk Chocolate, Brown Sugar, Molasses, Jam, Ketchup, Mayonnaise, Mustard, Vinegar | Artificial Sweeteners |
Dominique
Hayleigh 6.15.09 : GERD, MSPI,FPIES: to sweet potatoes, apples, wheat, rice, potatoes, bananas, pears & more.
#2EDD: 9-25-2010!