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					                     PH – Acid/Alkaline

What is pH?
pH stands for potential hydrogen. The degree of concentration of H ions in substance or
solution.

When we talk about potential hydrogen, we are referring to a measurement of acidity/alkalinity.
Acids are normal by-products of metabolism. The body has the ability to eliminate these acids.
However, through poor dietary habits, improper breathing, environmental factors, lack of
exercise and other factors, the detoxification routes like the liver and kidneys become
overloaded, start to malfunction and the acids are not eliminated, as they should be. While the
kidneys are over stressed in their attempts to keep up with the increased acid load, the blood is
also stressed attempting to maintain homeostasis with respect to the pH. The body, now unable
to eliminate all of these acids, has to store them for later removal. These are the spaces found
around the cells.

When the body stores a hydrogen molecule (the acid) in the interstitial spaces, it believes that
one-day it will be removed. Therefore in order to maintain homeostasis it knows that for every
molecule of acid that gets stored, an equal molecule of the bicarbonate or base needs to be
placed in the blood because one day it will need to escort the acid out of the body.
(Bicarbonates are alkaline substances, and these include the valuable minerals like calcium,
magnesium and other vital minerals found in the body). This is a how the body maintains the
balance between the blood and the tissues.

As more acid accumulates in the body, it gets stored and pushed into the cell. When this
happens, the first thing it does inside the cell is displace potassium, and then magnesium and
then sodium. These are three of the most critical minerals in the body. The potassium and
magnesium will leave the body, but as a preservation mechanism, the sodium will be kept. The
body knows it must place an alkaline molecule in the blood to escort out this increasing acid
that is being stored in the tissues and cells. What it will often do when the mineral reserves are
low (this is most often the case with the typical diet in the UK and North America) is to draw
calcium - the most alkaline mineral known - from the bones and place it into the blood. (10%
to 40% of the calcium can be removed from the bones before deficiency will show up
on an X-ray!)

If the proper pH level is not kept, we will be unable to efficiently overcome infectious organisms.
Within the human body, our cells live with billions of essential, healthy bacteria that reside in
the mucous membranes, intestines and the blood. Any disturbance may impair our defence
mechanisms throughout the body and lead to illness. An imbalance in the pH of the blood is
similar to a swamp. It creates a toxic environment that supports the growth of fungi, bacteria,
viruses and other micro-organisms.

Blood and pH
The pH balance of the human bloodstream is notably recognised by all of the medical textbooks
as one of the most important biochemical balances in all of human body chemistry. It is as
important as the pH will control the activity of every metabolic function that happens within the
body. It is behind the body's electrical system, intracellular activity, aids in the utilisation of
enzymes, minerals and vitamins. It is the key element to look into when determining what is
wrong with an individual when there is an imbalance found within.

Regulatory mechanisms function to keep the bloods pH ideally at a slightly alkaline level of 7.3
to 7.45 depending on the area whether the arterial, venous or capillary blood. Efficient sensors
in the blood, along with excretory functions of the lungs and kidneys, keep the pH level fairly
constant when the body is functioning normally.




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Blood pH
   The pH measurement for blood indicates the value of fluids in and around the cells
   Blood must remain slightly alkaline at about 7.325
   (14 is alkaline, 0 is acid)
   Relatively minute changes in blood pH results in death within a short period of time
   Higher pH = more resistance
   Lower pH = less resistance
   Acid pH is hot and fast
   Alkaline pH is cool and slow

The biochemical balance (pH) within the body (not just the blood) must be carefully maintained
in order for cellular function and chemical reactions within the body to occur. If the pH falls
outside the narrow levels that are required for functioning, cellular dysfunction can occur,
pathogenic microbes that are found in the blood can change and mutate into pathogenic forms,
creating disease and disorder. Constructive enzymes can become destructive, various organs of
the body can become compromised and the required assimilation of minerals can get thrown off.
If the pH is altered enough, death can ultimately occur.

Diet and pH
   Most of the average daily diet is loaded with acid forming foods. These include refined flours
    (breads, pasta, pizza, white rice, etc.), pop and carbonated beverages, high meat
    consumption, and the list goes on. Add to this that very few people eat enough raw foods to
    provide the important enzymes to help support the metabolic process of the body.
   Diet plays a major role in the amount of acid produced in your body
   Over time, too much acid can result in tissue acidosis, the most common pH problem
   Acid ash-producing foods are the most common cause of acidosis. These include denatured
    foods, cooked proteins, and processed foods. Excessive glucose feeds mycotic (fungal)
    conditions, which produce acids
   Acid residues are by-products of these inassimilable foods and need to be eliminated from
    the body
   Acids from acid ash-producing foods must optimally be buffered with alkaline minerals
    (sodium, calcium, magnesium, potassium) before leaving the body
   The minerals are then depleted due to acidosis
   These lost minerals are easily replaced by eating more fruits and vegetables, especially fresh
    juices
   However, if the diet does not replenish the alkaline minerals, the body's stores are called
    upon. These minerals are drawn away from their crucial functions at the cellular level
   Calcium loss then occurs, resulting in bone density loss
   Magnesium loss also occurs resulting in higher heartbeat, muscle cramping, and nervous
    dysfunction
   The sources of alkaline minerals in the body have been stressed and depleted
   When the backup stores are very depleted, the kidneys produce ammonia, which has a pH of
    9.25 as an emergency measure to neutralise acids.
   Over time, this systemic exhaustion leads to disease



Urine and Saliva pH
  We excrete acids through the colon, kidney, lungs and skin
  We can buffer acids by taking in calcium, magnesium, sodium and potassium
  We store acids in the tissue, joints, muscles and arteries
  Our emergency backup system to control acids is via the liver and bowel where they produce
   ammonia.
Healthy urinary changes over 24 hours
- Healthy saliva pH ranges from 6.2-6.8. Average is 6.5 moving to 7.3 after food
- Healthy urine pH fluctuates from between 6.0-7.5 going down through the day

Balancing your pH
Raises pH of saliva & urine



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Alfalfa                         chicken             barley                  red wine
all bran                        cocoa               mayonnaise              scallops
almonds                         coffee              melons                  shrimp
apples                          collard greens      cow's milk              spinach
apricots                        corn                miso (any soy           squash
artichokes                      crab                products)               sugar
asparagus                       cream cheese        mustard greens          pistachio nuts
avocados                        dill pickles        olive oil               rye
potatoes                        eggs                oranges                 sardines
baking soda                     goat milk           orange roughly          tomatoes
banana                          green cabbage       oysters                 tuna
barley                          green onion         peas                    turkey
blueberries                     beef                Perrier water           turnips
Brazil nuts                     ham                 pizza                   leafy green tops
home-made bread                 kidney beans        pinto beans with        tangelos
broccoli                        kiwi                jalapeno                pure vanilla
brussel sprouts                 lamb                plums                   waxbeans
butter                          lemons              prunes                  wieners
cauliflower                     lima beans          raspberries             zucchini
cheese                          limes lettuce       red cabbage             tapioca
told cereals                    caviar              red grapes              shell fish
Lowers pH of urine only
trout                           pears               diet Pepsi
cucumbers                       peaches             commercial bread
dried apricots                  pineapple           toasted
cranberries                     buttermilk          hominy
mango                           beer                sunflower seeds
                                                    walnuts
Raises pH of urine only
beef                            kidney beans        apple cider             all bran
shrimp                          squash              goat milk               olive oil
asparagus                       blueberries         almonds                 caviar
avocado                         cheddar cheese      home-made bread         pizza
baked potato                    cream cheese        (yeast)
                                                    rye
Lowers pH of saliva &
urine
bacon                           persimmons          Filberts                MSG
radishes                        pomegranate         Wild rice               almond rocca
sweet potatoes                  strawberries        Cashews                 cheezits
yams                            white grapes        Buckwheat               mincemeat pie
green olives (stuffed)          chocolate           Cornflakes              soda crackers
mushrooms                       milkshakes          Oats                    sweet pickles
Apples & seeds                  evaporated milk     Carob                   walking
figs                            yoghurt             Cream of tartar
grapefruit                      water               Honey
papaya                          black tea           Pure maple syrup
                                peanuts

Balance cellular pH above 6.5. This can be accomplished using alkaline forming foods such as, most
fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts. Cellular
pH can also be raised by limiting add forming foods such as meat, fish, poultry, eggs, grains, and legumes.
Cellular pH correlates with urine pH.

Highly Alkaline        Moderately             Low Alkaline Forming         Very Low Alkaline
Forming Foods:         Alkaline Forming       Foods:                       Forming Foods:
                       Foods:
Baking soda, sea       Spices, kambucha,      Most herbs, green tea,       Ginger tea, urneboshi
salt, mineral water,   unsulfured molasses,   mu tea, rice syrup, apple    vinegar, ghee, duck
pumpkin seed,          soy sauce, cashews,    cider vinegar, sake, quail   eggs, oats, grain
lentils, seaweed,      chestnuts, pepper,     eggs, primrose oil,          coffee, quinoa,
onion,                 kohlrabi,              sesame seed, cod liver       japonica rice,
taro root, sea         parsnip, garlic,       oil, almonds, sprouts,       wild rice, avocado oil,
vegetables, lotus      asparagus, kale,       potato, bell pepper,         most seeds, coconut
root, sweet potato,    parsley, endive,       mushrooms,                   oil, olive oil, flax oil,



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lime, nectarine,         arugula, mustard         cauliflower, cabbage,        brussel sprout, beet,
persimmon,               green, ginger root,      rutabaga, ginseng,           chive,
raspberry,               broccoli, grapefruit,    eggplant, pumpkin,           cilantro, celery, okra,
watermelon,              cantaloupe,              collard green, lemon,        cucumber, turnip
tangerine, and           honeydew, citrus,        pear,                        greens squashes,
pineapple.               olive, dewberry,         avocado, apple,              lettuces, orange,
                         loganberry, and          blackberry, cherry,          apricot, banana,
                         mango.                   peach, and papaya.           blueberry, raisin
                                                                               currant grape, and
                                                                               strawberry.

Very Low Acid            Low Acid Forming       Moderately Acid                 Highly Acid Forming
Forming Foods:           Foods:                 Forming Foods:                  Foods:
Curry, Koma coffee,      Vanilla, alcohol,      Nutmeg, coffee, casein,         Pudding, jam, jelly,
honey, maple syrup,      black tea, balsamic    milk protein, cottage           pudding, table salt
vinegar, cream,          vinegar, cow milk,     cheese, soy milk, pork,         (NaCI), beer, yeast,
butter, goat/sheep       aged cheese, soy       veal, bear, mussels,            hops, malt, sugar,
cheese,                  cheese, goat milk,     squid, chicken, maize,          cocoa, white
chicken, gelatin,        game meat, lamb,       barley groats, corn, rye,       (acetic acid) vinegar,
organs, venison,         mutton, boar, elk,     oat bran, pistachio             processed cheese, ice
fish, wild duck,         shell fish, molluscs,  seeds, chestnut oil, lard,      cream, beef, lobster,
triticale, millet,       goose, turkey,         pecans, palm kernel oil,        pheasant, barley,
kasha, amaranth,         buckwheat, wheat,      green peas, peanuts,            cottonseed oil,
brown                    spelt, teff, kamut,    snow peas, other                hazelnuts, walnuts,
rice, pumpkin seed       farina, semolina,      legumes, carrots,               brazil nuts, fried
oil, grape seed oil,     white rice, almond     garbanzo                        foods, soybean, and
sunflower oil, pine      oil, sesame oil,       beans, cranberry, and           carob.
nuts, canola oil,        safflower oil,         pomegranate.
spinach, fava            tapioca,
beans, black-eyed        seitan, tofu, pinto
peas, string beans,      beans, white beans,
wax beans, zucchini,     navy beans, red
chutney, rhubarb,        beans, aduki beans,
coconut,guava, dry       lima beans,
fruit, figs, and         chard, plum, prune
dates.                   and tomatoes.
This list shown above   is designed to cover a wide variety of diets. It is not a list that we personally
recommend.

Factors which contribute to acid formation in the body
Along with ash-producing food, cellular activity and exercise produce physiologic acid, which is
much simpler to eliminate than acids produced by a diet high in acid ash foods. The body
eliminates physiologic acid through the lungs as you breathe. Unlike ash-producing foods that
leave acid residues in the body, there are foods that are acid when they enter the body. The
body does not need to buffer natural acids from fruits and vegetables because these foods
generally leave an alkaline ash in the body. The same is true for herbs. Your body can eliminate
these natural acids just as easily as it can physiologic acid.

Ingestion of acids (processed, packaged and refined foods, animal protein, white sugar, white
rice, white flours, carbonated beverages, etc.)

Shallow breathing decreases the body's ability to eliminate excess carbon dioxide (this is acid
forming) through normal respiratory functions.

Ingestion of the wrong types of dietary fat causes an incomplete metabolism of fats.
Supplementation of essential fatty acids should be consumed on a daily basis.

Inability of the kidneys to excrete the normal daily acid load. Dehydration will play a factor in
this. Be sure to consume adequate amounts of water.

Drugs and diarrhoea can contribute to the loss of HCO3 (bicarbonate, alkaline substances).




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Liver damage of injury (from alcohol consumption, toxicity, etc.) which could lead to
diminished functioning of the urea cycle.

Stress has been proven that stress will increase the sympathetic nervous system response
(fight or flight syndrome and emotions such as anger, fear, etc.) and therefore creates elevated
concentration of acids.

Excessive physical training can lead to the build-up of lactic acid.

Guidelines for Alkalizing the Body and Reducing Excess Acid
Reduce or eliminate the amount of acids consumed each day. Concentrate on a diet
containing a high concentration of alkaline foods and the avoidance of large quantities of
protein. Avoid animal protein. Consume fish such as salmon and mackerel for their high
essential fatty acid content. THINK GREEN! Green plant food including vegetables and salad
foods.

Increase the kidneys ability to drain acids through dry skin brushing, drainage formulas (seek
a qualified natural health professional such as a naturopath or homeopath), consume at least 8-
10 glasses of water each day and avoid toxins that would impair kidney function.

Increase the lungs' capacity to remove any excess carbon dioxide. Practice proper deep
breathing techniques until it becomes a habit.

Increase the lymphatic system by using appropriate methods including rebounding, message
techniques, dry skin brushing, hot and cold showers, etc.

Clean and detoxify the liver to assist overall detoxification.

Utilise supplementation as recommended.         Greens products and trace minerals are an
excellent way to help re-alkalize the body.

Use freshly squeezed lemon or lime in your water daily. Do not use any other substitute.
Prepare lemon and water fresh, as needed.

Consume large amounts of fresh green vegetables daily. Almonds and avocados are great
alkalizing foods.

Bi-annually, cleanse the entire body with a gentle colon cleanse.

Supplement with essential fatty acids that have a balance of omega 3, omega 6 and omega 9
essential fats.




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