Acid /Alkaline Balance For Optimal Health

The normal pH range of the bloodstream is between 7.36 and 7.44.

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, you cannot effectively assimilate vitamins, minerals and food supplements. Your body’s pH affects everything.

Proper pH balance has been recognized by dozens of scientific journals to be the key to long-term health not only for humans, but for all animals and plants, and even the Earth itself.  Fish need the water that they swim in to be the correct pH - or they get sick and die. Plants need the pH of the soil in which they live to be perfect in order to flourish.  The Earth needs pH balance…the balance between ALKALINE oxygen and ACIDIC carbon dioxide.

Nobel Prize winner (1931) Dr Otto Warburg found that Cancer could not survive in an alkaline body and that most if not all disease was caused by the body being acidic.

The body continually strives to balance pH.   One of the chief buffers in the blood is bicarbonate, which helps neutralize acids. Acidosis is caused by the loss of bicarbonates or an increased production of acids. Some causes for bicarbonate loss can be severe diarrhea, drug intoxication or abuse, or severe illness. Some causes for increased acid production include serious illness or injuries, and decreased blood flow. An example of this is when you leg “falls asleep”. Blood flow is decreased allowing acid to build up. Upon standing, blood flow is restored. The tingly sensation is caused from the excess acid in the tissues. The acid is then neutralized resulting in the sensation subsiding.
The following foods create acid in the body:

Meat: All meat including poultry, eggs, seafood, beef, pheasant, pork, veal, squid, lobster, chicken, lamb, boar, shellfish, goose, turkey, eggs, gelatin, organs, venison and duck.

Condiments: Jam, jelly, table salt, yeast, sugar, chocolate, cocoa, white vinegar, nutmeg, coffee, saccharin, vanilla, black tea, alcohol, balsamic vinegar, curry, honey, maple syrup, rice vinegar ketchup, mayonnaise, soy sauce, white sugar, aspartame, molasses, sugar cane, barley malt syrup, brown rice syrup.

Dairy: Processed cheese, ice cream, soymilk, cow’s milk, aged cheese, soy cheese, whey protein powder, cottage cheese and cream.

Fruit: Fruits containing benzoic or oxalic acid including prunes, plums, cranberries, rhubarb and sour cherries.

Grains: All foods made from cereal grains including breads, breakfast cereals, crackers, pasta and rice. Barley, corn, rye, oat bran, buckwheat, wheat, kamut, spelt, teff, semolina, brown and white rice, millet, kasha, amaranth, brown rice. Avoid all refined flour products such as white bread, pasta, cakes, pies and cookies.

Legumes: Legumes including beans, peas, lentils, black beans, chickpeas, kidney beans peanuts, soy beans, pinto beans, white or red beans, adzuki beans, lima beans, kidney beans, string beans.

Nuts, seeds, oils: Hazelnuts, walnuts, Brazil nuts, flaxseeds, sunflower seeds, pistachio seeds, pecans, palm kernel oil, almond oil, sesame oil, safflower oil, pumpkinseed oil, grapeseed oil, sunflower oil, pine nuts and canola oil.

Other: Also avoid chocolate milk, sodas, wine and alcohol.

Vegetables: Carob, green peas, peanuts, snow peas, carrots and tofu.

The following foods are alkaline forming:

Condiments: Baking soda, sea salt, mineral water, umeboshi plums, spices, cinnamon, molasses, soy sauce, herbs, green tea, rice syrup, apple cider vinegar, ginger tea, umeboshi vinegar, ghee, cayenne, red chili pepper, sea salt and stevia. Most herbs and spices are somewhat alkaline.

Dairy: Buttermilk, goat milk and cheeses, yogurt.

Fruit: Limes, nectarines, persimmons, raspberries, watermelon, tangerines, grapefruit, cantaloupe, honeydew, citrus, olives, loganberries, mango, lemons, pears, avocado, pineapple, apples, blackberries, cherries, peaches, papaya, oranges, apricots, bananas, blueberries, currants, raisins, grapes, strawberries and coconut.

Grains: Oats, grain coffee, quinoa, wild rice buckwheat and spelt.

Nuts, seeds, oils: Pumpkin seeds, poppy seeds, chestnuts, pepper, primrose oil, sesame seeds, almonds, sprouts, avocado oil, flaxseed oil, coconut oil, olive oil, lima beans, soy beans, white beans, lentils, tofu, other seeds.

Vegetables: Sea vegetables, burdock, lentils, onion, daikon, taro, sweet potato, kohlrabi, parsnip, garlic, kale, endive, mustard greens, ginger root, broccoli, potato, bell pepper, mushrooms, cauliflower, eggplant, pumpkin, collard greens, brussel sprouts, chives, cilantro, okra, squash, lettuce, wheat grass, barley grass, alfalfa spouts, broccoli sprouts, other types of sprouts, cucumber, kale, parsley, sea vegetables, avocado, arugula, beets, bell peppers, broccoli, cabbage, celery, collard, endive, garlic, ginger, green beans, lettuce, mustard greens, okra, onion, spinach, tomato, artichoke, asparagus, carrot, cauliflower, kohlrabi, leeks, peas, rhubarb, rutabaga, turnip, watercress and zucchini.

By using pH test strips (Litmus Paper), you can determine your pH factor quickly and easily in the privacy of your own home
If your urinary pH fluctuates between 6.0 to 6.5 in the morning and between 6.5 and 7.0 in the evening, your body is functioning within a healthy range. If your saliva stays between 6.5 and 7.5 all day, your body is functioning within a healthy range. The best time to test your pH is about one hour before a meal and two hours after a meal. Test your pH two days a week.
The Acid-Alkaline Diet for Optimum Health: Restore Your Health by Creating pH Balance in Your Diet
Alkaline Foods Cookbook
Secrets of an Alkaline Body: The New Science of Colloidal Biology
Jupiter Melody Water Ionizer - Model JP104 - 5 Yr. Warranty

Tags: acid, acidosis, alkaline, balance, cause of disease, health