Alkaline Balance - Acidity and Alkalinity In Our Diets
Even though all edible plant foods are nutritious and are usually a great source of at
least one essential nutrient, several plant foods are improperly processed and create
acidity when digested (or improperly digested). Also, when an individual consumes a
food that causes an allergic reaction to their system, that particular food is
acid-causing for that individual. It's been found that most food allergies to natural
foods are most often due to the individuals not having the natural enzymes to break
down and efficiently digest that particular allergenic food. For that reason, digestive
enzymes are available at most health food stores, and allergenic-free natural foods
are also becoming more commonly available in grocery stores around the world.
The article 'Enzymes - Health Benefits and Natural Food Sources' provides
information about natural foods that are a particularly great source of digestive
enzymes. Some food reactions that are considered to be allergic reactions can also
be reactions to the additives, preservatives, and pesticides that are found in natural
foods. Foods that have been overly heated and pasteurized may also not contain
the full set of nutrients and enzymes that allow for them to be properly digested.
Caution: Before consuming raw/unpasteurized milk, it's important to study the
subject in its entirety due to several cases of illnesses that have occurred from the
consumption of raw milk and other raw dairy products.
Alkalinity and Acidity in Our Diets
The reason why alkalinity and alkaline balance is so highly recommended by many
natural health experts is because, an alkaline environment neutralizes bacteria and
other pathogens. The pathogens simply can't survive in that environment. While
some non-edible products in nature are alkaline and highly caustic, most edible plant
foods in their natural state are alkaline-causing in a non-toxic way. So although
baking soda is alkaline, it should not be consumed as if it's a plant food. Also,
although some plant foods (such as lemons) have an acidic taste, they're actually
alkaline-causing when digested. Lemons are one of the most alkaline causing foods
and are considered to be a superfood. See 'Detoxing the Liver - Does Lemon Juice
Detox the Liver?'.
The following information is an excerpt from Today's lifestyle causes a multitude of disorders and malfunctions in the metabolism
of our bodies. Despite the efforts of the Food and Drug Administration and the
Environmental Protection Agency, our food supply, drinking water, air and soil are
becoming increasingly contaminated with toxic chemicals. Never before has the
human body been presented with such a heavy burden of foreign substances to
metabolize and eliminate thus taxing the body beyond its natural capabilities of
Many people just don't feel good anymore. Some find themselves being much more
susceptible to colds, or to whatever "bug" is currently going around. Much more
serious are the increasing cases of autoimmune diseases such as lupus, rheumatoid
arthritis, multiple sclerosis, chronic fatigue syndrome, and fibromyalgia. "Health" and
"wellness" have become relative terms.
Low-level toxicity from many sources can be very difficult to detect. The combined
action of all these toxins creates a "toxic cocktail" effect which can seriously weaken
the body and the mind through a process we call "fermentation" or the
over-acidification of the blood and tissue as a result of the proliferation of yeast,
fungus, and bacteria.
Yeast and fungus are single cell life forms which inhabit the air, soil, water, and many
of the foods we eat. They are more highly developed than the intermediate states of
bacteria or the early stages of viruses. Over the years, they have developed into over
500,000 different species. They are opportunists and survivalists. They are constantly
looking for new places to house themselves where they may begin to colonize and
proliferate. Being that they are single cell life forms, they can only be seen under a
microscope but once colonized, these cells make a visible presence in the form of
mushrooms, and molds on food.
Yeast, fungus, bacteria, mold, and viruses tend to house themselves in very specific
sites in the body, depending on their particular requirements for nutrients and
colonization conditions. All are capable of causing severe fermentation through the
by-products of their metabolism, which enter the extracellular fluid or the blood and
then are distributed throughout the body. This culminates in the over-acidification of
the blood and tissues which systemically poison and destroy the cells of the body.
This condition we call over-acidification is a direct result of an inverted way of eating -
the abundance of animal protein, especially red meat and pork, dairy products (milk,
cheese, ice cream), sugar in any form (sucrose, fructose, glucose). Therefore, there
is only one sickness and one disease.
The primary source of nourishment for yeast, fungus, and bacteria is sugar. As these
organisms feed off the sugar and proteins of our bodies they produce and excrete
waste called toxins. These toxins effect us physically, emotionally, and spiritually. The
solution to this growing problem is to cleanse the blood and nourish the cells. We do
this by eliminating those foods which create over-acidification and eating more foods
that are alkaline. Yeast, fungus, bacteria, mold, and virus can only survive in an acid
base, they cannot survive in an alkaline base. It is, therefore, very important that
there is a proper ration between acid an alkaline foods in the diet. When an ideal ratio
is maintained, yeast fungus, bacteria, mold, and viruses will revert back to their
normal healthy state. The ideal ration in a normal body is 4 parts alkaline to 1 part
acid which will allow the body to maintain a pH factor of 7.3. To avoid a lengthy
chemistry lesson, we will get right to the point that pH refers to the relative
concentration of Hydrogen (H+) ions in a solution. Low pH values indicate higher
concentrations of Hydrogen ions or acids, and high pH values indicate low
concentrations of Hydrogen ions or alkaline. For example, 10 to -1 is more acidic
than 10 to -14.
An ideal diet should consist of dark green and yellow vegetables, soy beans, sprouted
grains and nuts, and essential fatty acids. This ideal way of eating would reduce our
susceptibility to toxins, detoxify the body, and reduce or prevent future exposures
allowing for cellular regeneration leading to "health" and "wellness."
||Alkaline Creating Foods
||Acid Causing Foods
|Pasta / Potatoes
|Rice / Nuts / Misc.
What is Acidity and Alkalinity?
The pH is measured using a scale
that starts at 1 and goes to 14.
At the center of the scale is the
pH of 7. If something is pH
balanced, it has a pH of 7.
Anything that has a pH below 7 is
acidic, and anything above 7 is
alkaline. All processed foods
(not in their natural state) are
generally acid-causing foods, and
most plant foods (in their
natural, edible state) are
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|These statements have not been evaluated by the Food and Drug Administration (FDA). The content on
this website is for educational purposes only. Please consult with your physician before using natural
remedies and before making any drastic changes to your diet or exercise program.
Rice Bran, Oat Bran, and
Unsweetened Soy or
Almond Milk, Yogurt
(plain), Cooked Eggs,
Raw Cottage Cheese.
Clarified Butter, 100%
Cold Pressed Olive Oil,
Sesame or Safflower Oil,
Almond or Cashew
Water, Vegetable Juice,
Lemon and Lime Juice,
and Herb Teas in
Hormone Free Red Meat
(in moderation), Fish,
Free Range Chicken and
Soba, Buckwheat, Spelt,
White, Red, and Sweet
Brown Rice, Buckwheat,
Millet Quinoa. All Nuts
and Seeds in Moderation.
100% Pure Vegetable
Peeled Carrots and
Beets, Beans, Peas,
Squash (in moderation),
All Dark Green and
Yellow Vegetables. Fresh
All Wheat and Rye
Processed Breads, Rolls,
Anything with Baker's
Yeast Or Gluten
Oatmeal, and all Cereals
that contain Malt or
Milk, Buttermilk, Sour
Cream, Raw Eggs,
Cream Cheese, Whipped
Cream, Ice Cream,
Cheese made from
mold, Cottage Cheese,
Ricotta. All margarines,
Alcohol, Cider, Soda,
anything with Malt or
Yeast, Fruit Juice,
Coffees and Teas.
All Processed, Smoked
and Packaged Meats,
and any meats raised
All Pasta that contain
Wheat. Potato Skins.
Peanuts and Pistachio
nuts. Wheat, Rye,
Barley, Bulgar, Oats and
White Rice. All
All Sugars and
Sweeteners, Corn and
Maple Syrup, Honey and
Unpeeled Carrots and
Cooked Beets. Canned
Tomatoes and Tomato
Pastes Containing Citric
Rice Cakes, Brown Rice
Crackers or Chips, Corn
Grain Bread or Tortillas.
Extra-Virgin Coconut Oil
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