Regulating Dietary pH- Acidic or Alkaline

 

A pH (potential of Hydrogen) measurement reveals if a food/solution is acidic or alkaline (also base or basic). If the food/solution has an equal amount of acidic and alkaline molecules, the pH is considered neutral.

The range for pH is from 0 to 14. A pH of 7 is considered to be neutral, neither acidic nor alkaline. Liquids that have a pH below 7 are acidic while those with a pH above 7 are considered to be alkaline.

The optimum pH for our blood and body tissues is about 7.2. When the body loses its alkaline reserve, pleomorphic virus, bacteria, yeast, and fungus take over and cause degenerative diseases such as, diabetes, cancer, aids, arteriosclerosis, arthritis, osteoporosis, chronic fatigue, etc.
To keep the blood and body tissue at an optimum pH, one needs to avoid acid forming foods. Make sure your food intake is 80% alkaline and drink plenty of water.

How the pH is Regulated?
Organic matter is taken into the body in the form of food. This organic matter is broken down into simple compounds (monosaccharides, amino acids, lipids etc). After metabolism, these compounds leave an acidic or alkaline residue in the body. The simple compounds contain elements such as sulphur, potassium, sodium, magnesium and calcium. These minerals determine the H+ concentration and thus the acidity or alkalinity of the body. These elements are either acid-forming elements or alkaline-forming elements. The acid-forming substances are sulphur, phosphorus and chlorine, while the alkaline formers are sodium, potassium, calcium, magnesium and iron.

Mostly fruits are acidic in nature, but when broken down into their constituent elements, the acids are rendered neutral and the alkaline elements are dominant. Therefore, the end result of the organic breakdown and digestion of fruits and vegetables is alkaline in nature.