HealthyNutrition.me

by S. Steve Dounis

Your body is made up of acidic and alkaline chemical compounds that can be measured on a scale of 0 to 14. The number 7 is the neutral or zero location. All numbers below seven are in the acid range. The numbers above seven are alkaline. Our natural state is slightly alkaline. Your body should be alkaline and close to a 7.5 pH value. Why is this important? Bacteria, viruses, and fungi thrive in acidic environments. The more acidic you are the more you are prone to disease, illnesses and death.

What is pH?

The Danish chemist Soren Peter Lauritz Sorensen (1868-1939), in 1909, introduced the “pH factor” as an easier way of stating the ”power of hydrogen”. What is the relevance of the hydrogen? Hydrogen is the most abundant chemical element making up about 75% of the universe’s elemental mass. Hydrogen forms compounds with most elements and is present in water and most organic compounds. Sorensen in studying amino acids, proteins and enzymes devised a simple way of expressing the role of hydrogen ion concentration in enzymatic reactions. By taking a negative logarithm (the power to which a number is raised) of hydrogen ion (a free electron or charged subatomic particle) concentration, Sorensen came up with his convenient pH value scale. The pH scale is used to show the strength of hydrogen ions in a liquid or compound. Hydrogen ions are produced by dissolved acids. The more hydrogen ions, the more acidic the solution or compound. By showing the concentration of hydrogen ions, the pH scale indicates whether the liquid or compound is acidic, alkaline, or neutral. Water being part hydrogen and oxygen, is neutral at 7.0 pH, for example. Your blood, urine, saliva, digestive juices, mucus, and fluids, inside and outside of your cells, each have optimum pH levels.

Acid vs. Alkaline

The acid-alkaline ratio is a delicate balance in the human body. Even a slight change in the blood’s pH in either direction can result in death. Measuring the pH value is done by several methods. (1) Litmus paper is used as a simple way of determining whether a substance (e.g., saliva, urine, blood) is acidic or alkaline (base). If acid, it shows red, and if alkaline it shows blue. (2) Universal indicators (Hydrion paper, e.g.) are composed of a variety of materials each changing colors at different pH values from the variations in the red spectrum to the variations in the blue spectrum. (3) The pH meter allows for more precise measuring by using electricity to determine a numerical pH value.

Our bodies are equipped with varying physiological mechanisms that act to properly maintain the pH values of the cells, fluids, tissues, and organs. The kidney, the lungs, and skin work to eliminate acid buildup in the body. By eliminating solid acids, such as sulfuric and uric acid, the kidney regulates the acid-alkaline balance of the bloodstream through urination. The lungs keep the pH levels balanced by the process of respiration. The carbon dioxide from the breathing process combines with water in the blood producing carbonic acid. The lungs then eliminate this gas formed acid, as we exhale, keeping the acid-alkaline balance in check. The skin helps to flush out acids from the body through the sweat glands (a strong body odor smell, from sweating, can indicate a state of too much acid).

In chemeistry, a base is commonly thought of as a proton-accepting-watery-substance and referred to as an alkali. An acid is typically a water soluable and sour compound that can give up a proton to a base. We classify strong acids as corrosive and strong bases (alkali) as caustic.

Saliva and urine are the two most common methods of testing pH levels. Normal urine pH level should be between 6.75 and 7.25. Saliva pH level is between 7.0 and 7.5. If the saliva pH falls below a reading of 7.0, this is an indication that your mineral reserves are low. Normal pH level ranges from 7.1 to 7.5. Arterial blood pH should be between 7.35 to 7.45.

Urine testing should be done in the morining upon rising with at least six hours from previous urination. The saliva testing is also done upon rising in the morning before eating or drinking or brushing your teeth. In both cases, using Hydrion paper, wet the test strip with urine or saliva and then place test strip on a tissue and read within 10 seconds, comparing the resulting color, with the color chart that comes with the paper. Testing papers can be obtained from any pharmacy (ask for pH paper. Ask pharmicist if you have any questions on how to use).

Correcting Imbalances

Our digestive system breaks down the foods that we eat. Some foods contribute alkalizing bicarbonate to the body and others produce acids. For example, when we eat fruits or vegatables, the body metabolizes the potassium citrate to potassium bicarbonate, an alkali. Alternatively, high protein foods such as animal meat, poultry, fish, beans or grains, containing sulfuric amino acids, are broken down to produce sulfuric acid. 

The so-called American diet contributes greatly to the main cause of chronic low-grade acidosis (too much acid) for many Americans.  However, not all foods that are chemically acid are acid when consumed. For example, lemons, limes, and all other citrus fruits, plus some vinegars, even though acidic in nature, become alkaline when consumed. Conversely, some nonacidic foods become acid instead of alkaline when consumed, such as chicken becoming moderately acid. Every meal, ideally, should be a balance of alkaline and acidic foods.

Your body needs protein foods, in order to build and repair tissue, such as meat, milk, cheese, and fish,  even though these are acidic foods. It only becomes a problem when you eat excessive amounts of protein without alkaline foods such as fruits and vegetables to give your body a nutritional balance. A list of alkaline and a list of acid foods, herbs, spices and drinks, ranging from high to low is added below. The list may not be all inclusive but is a offered as a guideline.

Alkaline Foods, Herbs, Spices & Drinks:

• High: Mineral water such as Apollinaris, San Pellegrino, and Sanfaustino, onions, garlic, sea salt, most berries except cranberry (acid), celery, sweet potatoes, chestnuts, kiwi fruit, papaya, cantalouope, mustard greens, pumpkin seeds, paprika, parsley, parsnips, persimmons, baking powder, baking soda, ginger tea, collard greens, horseradish, endive, lemon & lime juice, honeydew melon, mangos, pineapple, watermelons, ginger root, kelp, collard greens, radishes, rutabagas, winter squash, taro root, asparagus, and kale.
• Medium: Apples, apple cider vinegar, apple cider, apple sauce, apricots, artichokes, avocados, baked potato, bananas, basil bean sprouts, lentils, beets, bell peppers (all colors), blueberries, boysenberries, grapefruit, grapefruit juice, pineapple juice, black pepper, broccoli, cabbage, cashews, cashew butter, cauliflower, cherries, cilantro, cinnamin, lemons, tangelos, coriander leaf, cumin seeds, currants, dill wee, raisins, eggplant, fennel seeds, grapes, green olives, peaches, pears, scallions, marjoram, oregano, tarragon, thyme, watercress, jerusalem artichoke, saurekraut, lettuce (all varieties), turnip greens, molasses, okra, hot peppers, mashed potatoes, summer squash, zucchini, and dandelion greens.
• Low: almond butter, almond milk, almonds, apple juice, avocado oil, bay leaf, snow peas, beans (all), grape juice, orange juice, pear juice, green tea, herb tea, Evian water, Fiji water, Volvic water, brussel sprouts, clarified butter, organic carrots, cayenne pepper, celery seeds, unsweetened oatmeal, chamomile tea, coconut oil, coconuts, coriander seeds, cucumbers, dill seeds, flaxseed, flaxseed oil, macadamia oil, olive oil, primrose oil, oat flour, wild rice, unsweetened granola, hash brown potatoes, mace, homemade home fries, macadamia nuts, mushrooms, sesame seeds, sunflower seeds, peach juice, baked potato chips, rice syrup, Italian and Greek  dressings, spirulina seaweed, vegetable soup, and stevia.

Acid Food, Herbs, Spices & Drinks:

•  High: Pale malt liquor, Scotch, Vodka, Gin, pale ale, most cheeses, all white flours, baked sweets (even my favorite, yellow cake with chocolate icing), all animal prepared meats , all sodas, pastries, all chocolate and chocolate goods, all fried foods, ice cream all flavors, white granulated and brown sugars, hazelnuts and hazelnut butter, lobstser, red wine vinegar, corn syrup, cottonseed oil, soy nuts, walnuts, pizza, quiche, mussels, shrimp, swordfish, fruit preserves-jams-jellies sweetened with sugar or corn syrup, iodized salt, hops, frozen yogurt, tofu, and Caesar salad dressing.
• Medium: Dark ale, all wines, apple pie, all animal and poultry meats including wild game, peanuts, all fish, whole wheat flours, prepared mustard, pickle relish, corn and corn meal, crabs, all whole grains, white rice, peanut butter, pistachio butter, pecans, pastrami, pepperoni, scallops, oysters, cranberries, homemade pies, lard, peanut oil, soybean oil, ripe olives, pomegranats, bran-type cereals (oat, bran, & raisin), whole grain pastas, dark beer, coffee, dark malt liquor, and rye crackers.
• Low: Almond milk (sweetened), amaranth flour, amaranth seeds, sweetened apple juice, balsamic vinegar, most beans, carrot juice, cow’s & goat’s milk, black teas, tomato juices, chlorinated tap-water, brown rice & brown rice flour, buckwheat flour, butter, canola oil, commercial carrots, granola, kasha, sweetened oatmeal, Swiss chard, curd cheeses, chickpeas (garbanzo beans), clams, mayonaise, cream, sour cream, egg whites, safflower oil, sesame oil, most vegetable oils, figs, French dressing, guava, plums, prunes, tomatoes, gelatin, millet, honey, hummus, spinach, maple syrup, pine nuts, meatless pasta, green peas & all legumes, rhubarb, stevia, & unsweetened yogurt.

Common Ailments of an Unbalanced pH

• Alkalosis (High Alkaline pH): Allergies, bursitis, bone spurs, bloating, circulatory problems, edema, excitability, menstrual problems, numbness and/or stiff joints, among other symptoms

• Acidosis (High Acidic pH): Adrenal fatigue, cold sweat, dry skin & dry mouth, halitosis, hard stools, restlessness, increased heartbeat, flu or cold sinus problems, back pain, bladder & kidney conditions, immune deficiency, free radical damage, and other related symptoms.

         These are not all inclusive symptoms nor necessarily indicative of a pH imbalance only. This information is not intended to diagnose, treat, cure or prevent any disease.

In Conclusion

A high acid or a high alkaline diet are both to be avoided. Keeping a proper balance is not all that difficult. The main point is to eat a balanced diet as much as possible. Always have something raw (fruits and vegetables) at every meal. Stay off junk food and booze as much as possible. It’s alright on occasion to indulge yourself, but don’t make it a habit. After indulging your impulses, make sure the next few meals include highly alkalizing foods.

To repeat, if your pH is below normal, you are low in minerals. The body uses minerals as buffers to buffer the pH in the blood and tissues of your body. These include sodium, potassium, chloride, and bicarbonate (hydrogen, carbon and oxygen molecules). A drop of one or two-tenths of the pH can cause death. Mineral drinking waters may be a first line of defense. Try to move towards a Mediterranean type diet rich in fruits and vegetables, seafood, and small amounts of meat. Don’t forget to take a good quality vitamin/mineral multiple vitamin from a reputable health-food store. Your health is in your hands. Nobody can take care of you but you. Stay healthy.

See articles: Multiple Vitamin -  Your Foundation, and Why Sea Salt? 

February 24th, 2009 | Tags: acidic, acidosis, alkaline, alkilosis, Hydrion paper, mineral water, minerals, pH balance, pH values | Category: minerals, pH balance | Subscribe to comments | Leave a comment | Trackback URL