Beruflich Dokumente
Kultur Dokumente
pH (potential of hydrogen) is a measure of the acidity or alkalinity of a solution. It is measured on a scale of 0 to 14the lower the pH the more acidic the solution, the higher the pH the more alkaline (or base) the solution. When a solution is neither acid nor alkaline it has a pH of 7 which is neutral. A healthy pH of 7.4 - 7.5 is desirable. When healthy, the pH of blood is 7.4, the pH of spinal fluid is 7.4, and the pH of saliva is 7.4. The pH of saliva parallels the extra cellular fluid... pH test of saliva represents the most consistent and most definitive physical sign of the ionic calcium deficiency syndrome. It is scientifically documented that up to 150 diseases are related to calcium deficiency. It is important to understand that we are not talking about stomach acid or the pH of the stomach. We are talking about the pH of the body's fluids and tissues which is an entirely different matter.
Don't Be Fooled
The foods we eat are digested and they break down into either an acid or an alkaline endproduct in our tissues. This end-product is called the "ash" and is what remains in the body after the food has been broken down. Foods that produce an alkaline ash are called "alkaline forming food" whereas those producing acid ash are called "acid-forming" foods. Important. A food's acid or alkaline-forming tendency in the body has nothing to do with the actual pH of the food itself. For example: Though lemons, limes, and grapefruits are chemically acid, tests show that when they are metabolized in the body they actually have
an alkalizing effect and are very beneficial. They have very little sugar. And they contain an abundance of oxygen. Lemons are said to be the richest source of minerals and vitamins of any food or foods known to man. Likewise, meat will test alkaline before digestion but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid-forming. Acid forming foods such as (meats, eggs, diary, white sugar and white flour, carbonated beverages and artificial chemical sweetener's like NutraSweet, Equal, or Aspartame) should be limited. Of course, you would do better with the least amount of meat and no milk products as they are very productive of mucus and hinder digestion and absorption of nutrients. The internal balance of your pH is very important, unfortunately few medical practitioners in western medicine are aware of the major role it plays in causing diseases. Fresh fruits and vegetables are alkaline forming in the body and contain many electrolyte minerals that help to maintain a healthy pH balance of 7.4 and a reserve of critical electrolytes. Alkalizing the body fluids (raising pH) is one of the single most important health regeneration benefits available as disease causing microforms (fungi, bacteria, virus etc.) cannot survive in an alkaline oxygenated environment.
VEGETABLES Garlic Asparagus Fermented Veggies Watercress Beets Broccoli Brussel sprouts Cabbage Carrot Cauliflower Celery Chard Chlorella Collard Greens Cucumber Eggplant Kale Kohlrabi Lettuce Mushrooms Mustard Greens Dulce Dandelions Edible Flowers Onions Parsnips (high glycemic) Peas Peppers Pumpkin Rutabaga Sea Veggies Spirulina Sprouts Squashes Alfalfa Barley Grass Wheat Grass Wild Greens Nightshade Veggies
FRUITS
Potatoes Cooked (without skins), Spinach, Pinto Beans, Kidney Beans, Navy Beans, Lima String Beans Beans Pumpkin Seeds, Sunflower Seeds Corn Oil
Chocolate
Pecans, Cashews
Peanuts, Walnuts
Breast Milk
EGGS DAIRY
Sprouted White Rice, Corn, Wheat, White Wheat Bread, Buckwheat, Oats, Flour, Pastries, Spelt, Brown Rye Pasta Rice Venison, Cold Turkey, Chicken, Beef, Pork, Water Fish Lamb Shellfish Eggs, Butter, Yogurt, Cheese, Buttermilk, Raw Milk Homogenized Cottage Milk, Ice Cream Cheese
Tea
Coffee