The pH Factor
The pH Factor?
Foods are classified as either acidic or alkaline according to their own intrinsic acidity or alkalinity but nutritionists often speak of acid and alkaline forming foods, referring to the overall effect of the food after ingestion.
It appears that taking small steps to change your body’s pH will give you more energy, increase mental clarity, improve digestion and stabilise your weight naturally.
A diet high in acid-forming protein, sugar, caffeine and processed foods disrupts pH balance.
Why is pH Important?
In man, organs such as the kidneys, liver, and especially the large intestine throw out waste and toxins and maintain our internal environment in as ideal a condition as possible. However, there is limitation for this. If we eat too much poison producing foods, or not enough materials which are needed to clear out the poisons, then our internal environment becomes beyond control, and away from the correct condition in which our cells can live. The cells become sick and die. Many sicknesses are a function of the body’s attempt to clean up this internal environment. Cancer is a condition in which body cells become abnormal due to the abnormal condition of body fluids.” Changes in the gastro-intestinal tract caused by improper nutrition, by the use of alcohol, nicotine, recreational and pharmaceutical drugs, result in pH changes, in a reduction of the absorption area and in various interactions.
Natural zeolite ZeoOne is not absorbed in the gastrointestinal tract neither does it enter blood but rather passes through, interacting only at the selective exchange and absorption level while in contact with blood vessels and lymphatic vessels of the intestinal wall, giving or taking away micro- and macro elements and catalyzing biochemical reactions which greatly assist in naturally balancing the pH of the body.
What is pH?
All organic matter has a pH level, including humans. Maintaining the correct pH level is vital. A pH under 7 is considered acid, while a pH over 7 is alkaline. The pH of our blood must remain constant between 7.35 and 7.45. The condition of body fluids, including blood, should be alkaline. The pH level (the acid-alkaline measurement) of your internal fluids affects every cell in your body. Extended acid imbalances of any kind are not well tolerated by the body. Indeed, the entire metabolic process depends on a balanced internal alkaline environment. Every cell burns fuel to create energy. Most of this cellular waste is acid and is released into the blood for elimination from the lungs in the form of carbon dioxide and from the kidneys via the urine. In this way, the body regulates the acid level so that it does not become dangerously concentrated.
The body has an alkaline reserve that can neutralise acids. This excess of alkali is only a backup system with limited supply and the, more acid-forming foods eaten, the weaker the system becomes, so following a more alkaline-forming wholefood diet is essential to maintaining a healthy pH balance.
It appears that taking small steps to change your body’s pH will give you more energy, increase mental clarity, improve digestion and stabilise your weight naturally. The cells in your body function at peak efficiency and achieve peak longevity when bathed in slightly alkaline body fluids.
A diet high in acid-forming protein, sugar, caffeine and processed foods disrupts pH balance. The literature suggests that most degenerative disease attributed to ageing, such as cancer, osteoporosis and heart disease, and ailments such as allergy, kidney stones and gallstones can be linked to mineral deficiencies that result in body fluids becoming more acidic.
There are many factors that create an unhealthy pH level, including stress, certain medications, metabolic and muscular functions in the body, and the food we eat and the liquids we drink. Foods are classified as either acidic or alkaline according to their own intrinsic acidity or alkalinity but nutritionists often speak of acid and alkaline forming foods, referring to the overall effect of the food after ingestion. In other words, limes with a pH of 1.9 contain strong acid yet after ingestion they contribute to an alkaline environment.
In fruit and most vegetables, the organic acid (such as the acidity of an orange, which you can taste) contains many alkaline elements, such as potassium, sodium, calcium and magnesium. Organic acids, when oxidised, become carbon dioxide and water; the alkaline elements remain and neutralise body acid. In other words, strangely enough, acid foods can reduce acidity in your body. This is the reason fruits and most vegetables are considered alkaline-forming foods. An important distinction to keep in mind is there are two types of acid and alkaline foods: one is acid or alkaline foods; the other is acid- or alkaline-forming foods.
Most fruits and vegetables as well as sea vegetables such as dulse, kelp, arame, nori and wakame are considered alkaline-forming as they are high in buffering minerals (sodium, potassium, calcium, magnesium and iron). Salt, because of its sodium content, is also considered alkalising.
Bland-tasting foods such as flour, fish and grains are often, though not always, acid-forming. When metabolised, they leave sulfuric, phosphoric and hydrochloric acids behind. Vegetable foods that are acidic include cranberries, plums and prunes. Sugar, concentrated sweeteners, starches, grains, flours, fats and most animal protein foods also create acid when metabolised. Sugar is a dangerous acid-forming food. It has a significant effect in the body as it passes quickly into the bloodstream, creating an acidic condition, leading to mineral depletion, calcium loss and bone weakening. It also weakens the villi of the small intestine, impairing digestion. Regulated by insulin from the pancreas, excess sugar creates a blood sugar imbalance that can lead to diabetes or hypoglycaemia. Stored in the form of fatty acids, sugar can contribute to obesity, high blood pressure, heart disease, certain cancers (especially lung and colon), osteoporosis and hyperactivity in children.
Pasteurised milk and milk products, such as cheese, are seen to be acid-forming as pasteurisation reduces the available calcium in milk, thereby lowering alkalising qualities (raw milk products are more alkalising because of the calcium).
It is also often suggested that high phosphorus and/or phosphoric acid content (found in meat and soft drinks) pulls calcium out of the bony structures (bones, teeth and nails) in the process of digestion and assimilation. This has a disastrous effect on bone density, leaving them porous and spongy. When calcium is pulled from the bones, it is released through the kidneys, resulting in stone formation (kidney stones) before it is excreted. It has been further suggested that addressing acid and alkali balance may be an important consideration when dealing with people suffering from chronic disease and cancer.
Feel the balance –what’s right for you.
The optimal acid/alkaline balance is individual according to metabolism, physical activity, what was eaten earlier and possibly the depth and speed of breathing (deep breathing alkalises the system). According to Dr T. A. Baroody in Alkalise Or Die, one part acid-forming (20 per cent) to four parts alkalising (80 per cent) is the ideal. As extreme exercise and highly physical activity create acid, this ratio may be appropriate for athletes if they wish to alkalise. However, less active people might handle more acid-forming food at times. As a maintenance level as few drops of ZeoOne in your drinking water everyday helps restore the pH of your body naturally.
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