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Acid and alkaline balance


16.06.2014
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Acid and alkaline balance


   Acid and alkaline balance - is a state where the relation between specific cations and anions in constitutional fluids is maintained, it determines the appropriate pH and proper function of life processes. Disorders of acid-alkaline balance are called acidosis and alkalosis. In both cases it is a life-threatening state when there is a disorder in pH reaction in blood. The optimum range of pH reaction in  blood for most metabolic processes is 7,35-7,45. Decreases below 6.8 and increases above 7.8 are killing the organism because: proteins undergo denaturation, cellular enzymes stop working, the exchange of respiratory gas ceases. The main causes of acidosis (pH 7.45) include: diarrhea, severe vomiting, malnutrition, dyslipidaemias, hormonal disorders, excess of alkalizing medications. The symptoms of alkalosis: hyperventilation, drowsiness fits, asthma, hypothermia, muscle pain.







   Increasing the acidity of the body (also consuming  acid-forming food) increases its susceptibility to chronic and incurable diseases such as oncological diseases, immune disorders, sclerosis, heart disease, diabetes, and arthritis.





   Foodstuffs differ in acidic elements content (the most important are: chlorine, phosphorus and sulphur) and in alkaline elements content (the most important are: calcium, sodium, potassium, magnesium), that’s why the composition of food we eat has an impact on the acid-alkaline regulation in body. In the majority of food products that are basic in our diet acidic elements dominate. To keep acid-alkaline balance of the body it is recommended to have  80% of diet by alkaline products, and maximum 20%  by acidic products. In the distinction between what is acidic or alkaline there are many misunderstandings. Acidic products such as lemons are alkaline to our body and they can be used to treat hyperacidity.





Acid and alkaline food chart


Alkaline forming foods Acid forming foods
highly alkaline
(ph 9.0 - 8.0)

moderately alkaline
(pH 8.0 - 7.5)

mildly alkaline
( pH between 7.5 and 7.0)

mildly acidic
(pH between 7.0 and 6.5)

moderately acidic
(pH 6.5 - 6.0)

highly acidic
(pH 6.0 - 5.0)

lemons sweet apples almonds barley malt syrup fish artificial sweeteners
watermelons apricots artichokes barley fruit juices with sugar beef
agar agar alfalfa sprouts Brussels sprouts brans maple
syrup (processed)
carbonated soft drinks and fizzy drinks
cantaloupe avocados green tea cashews molasses (sulphured) flour (white, wheat)
cayenne pepper bananas (ripe) sour cherries cereals pickles
(commercial)
goat
dried dates bilberries fresh coconuts cornmeal breads (refined) of corn, oats, rice and
rye
lamb
dried figs sweet tomatoes cucumbers cranberries cereals (refined) pastries and cakes from white flour
kelp carrots eggplants honey (pasteurized) corn flakes pork
karengo celery fresh honey macadamias shellfish white sugar
kudzu root currants leek lentils wheat germ beer
limes fresh dates mushrooms maple syrup (unprocessed) whole wheat foods brown sugar
mangoes fresh figs fresh olives milk (homogenized) wine chicken
melons garlic onions molasses sweetened yoghurt deer
papayas goosberries Essene bread nutmeg bananas (green) chocolate
parsley low sweet grapes horseradish mustard buckwheat coffee
seedless sweet grapes grapefruites sea salt pistachios cheeses (sharp) jams
watercress herbs (fresh, green) miso popcorn with butter corn and rice breads jellies
seaweeds lettuce olives (ripe) rye (grain) egg whole (cooked hard) liquor
asparagus nectarines chestnuts rye bread ketchup white pasta
endive sweet peaches amaranth pumpkin seeds mayonnaise rabbit
kiwi fruit low sweet pears fresh goat's milk sunflower seeds oats semolina
fresh fruit juices unsweetened fresh sweet green peas millet walnuts pasta (whole grain) refined table salt
sweet grapes pumpkin olive oil blueberries pastry (wholegrain and honey) black tea
passion fruit spinach quinoa rice or wheat crackers (unrefined) peanuts turkey
sweet pears sour apples rhubarb brazil nuts potatoes
(with no skins)
wheat bread
pineapples bamboo shoots sesame seeds salted butter popcorn (with salt and butter) white vinegar
raisins fresh green string beans dry soy beans cheeses
(mild and crumbly)
rice
(basmati)
white rice
umeboshi
plums
beetroots soy cheese crackers rice (brown)  
fresh vegetable juices unsweetened broccoli soy milk dried beans (mung, adzuki, pinto, kidney,
garbanzo)
soy sauce  
stevia cabbage sprouted grains dried coconut tapioca  
baking soda sour grapes tempeh egg whites wheat bread (sprouted organic)  
wheat grass kale tofu goats milk (homogenized)    
barley grass kohlrabi low sweet tomatoes pickled olives    
tangerines iceberg lettuce okra pecans    
Himalayan salt oranges taru plums    
  turnip egg yolks
(soft cooked)
prunes    
  low sweet peaches   spelt    
  raspberries        
  strawberries        
  squashes        
  fresh sweet corn        
  parsnip        
  jacket potatoes        
  guavas        
  persimmon        
  cauliflowers        
  fresh ginger        
  carob        
Neutral foods (pH 7.0)
fresh unsalted butter
cream
margarine
fresh cow milk
vegetable oils (except olive oil)
whey
plain yoghurt