Acid and alkaline balance

Transcription

1 ARTICLES Acid and alkaline balance Przeczytaj pełną wersję artykułu: 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. Image not readable or empty /img/k.gif 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 ᤀ猀 why the composi 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

2 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 highly alkaline (ph ) Acid forming foods moderately mildly alkaline mildly acidic moderately alkaline ( ph between (ph between acidic (ph ) 7.5 and 7.0) 7.0 and 6.5) (ph ) lemons sweet apples almonds barley malt syrup fish watermelons apricots artichokes barley agar agar alfalfa sprouts Brussels sprouts brans cantaloupe avocados green tea cashews cayenne pepper bananas (ripe) sour cherries cereals fruit juices with sugar maple syrup (processed) h (p arti swe bee carb drin drin molasses flou (sulphured) whe pickles (commercial) goa breads (refined) dried dates bilberries fresh coconuts cornmeal of corn, oats, rice and lam rye pas dried figs sweet tomatoes cucumbers cranberries cereals (refined) cak flou kelp carrots eggplants karengo celery fresh honey kudzu root currants leek honey corn flakes por macadamias shellfish lentils wheat germ bee (pasteurized)

3 maple syrup whole wheat (unprocessed) foods limes fresh dates mushrooms mangoes fresh figs fresh olives melons garlic onions molasses papayas goosberries Essene bread nutmeg bananas (green) cho parsley low sweet grapes horseradish mustard buckwheat coff grapefruites pistachios cheeses (sharp) jam popcorn with corn and rice butter breads seedless sweet grapes watercress herbs (fresh, green) sea salt miso milk (homogenized) wine sweetened yoghurt egg whole bro chic dee jelli seaweeds lettuce olives (ripe) rye (grain) asparagus nectarines chestnuts rye bread ketchup endive sweet peaches amaranth pumpkin seeds mayonnaise rab kiwi fruit low sweet pears fresh goat's milk sunflower seeds oats sem fresh fruit juices fresh sweet unsweetened green peas millet walnuts (cooked hard) pasta (whole grain) liqu refi pastry sweet grapes pumpkin olive oil blueberries (wholegrain and blac honey) rice or wheat passion fruit spinach quinoa crackers peanuts turk (unrefined) sweet pears sour apples rhubarb brazil nuts pineapples bamboo shoots sesame seeds salted butter raisins umeboshi plums fresh green string beans beetroots cheeses dry soy beans (mild and crumbly) soy cheese crackers potatoes (with no skins) popcorn (with salt and butter) rice (basmati) rice (brown) whe

4 dried beans fresh vegetable juices broccoli soy milk unsweetened stevia (mung, adzuki, pinto, kidney, soy sauce garbanzo) cabbage sprouted grains dried coconut tapioca wheat bread baking soda sour grapes tempeh egg tes (sprouted organic) goats milk wheat grass kale barley grass kohlrabi tangerines iceberg lettuce okra pecans Himalayan salt oranges taru plums turnip low sweet peaches tofu (homogenized) low sweet tomatoes egg yolks (soft cooked) pickled olives prunes 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

5 plain yoghurt Image not found