Beruflich Dokumente
Kultur Dokumente
Bakhru
Miracles Of Alkalizing Diet
The human body is composed of various organs and parts, which are made up of tissues and cells.
These tissues and cells are composed of 16 chemical elements.
The balance or equilibrium of these chemical elements in the body is an essential factor in the
maintenance of health and healing of disease. The acid-alkaline balance plays a vital role in this
balanced body chemistry. All foods, after digestion and absorption leave either an acid or alkaline
ash in the body depending on their mineral composition. The normal body chemistry is
approximately 20 per cent acid and 80 per cent alkaline. This is the acid-alkaline balance.
In normal health, the reaction of the blood is alkaline and that is essential for our physical and
mental well-being. The preponderence of alkalis in the blood is due to the fact that the products of
the vital combustions taking place in the body are mostly acid in character. Carbohydrates and fats
form about nine-tenths of the normal fuel of the body. IN normal health, this great mass of material
is converted into carbon dioxide gas and water. Half of the remaining one-tenth fuel is also converted into the same gas and water. This huge amount of acid is transported by the blood to the
various points of discharge, mainly the lungs. By virtue of alkalinity, the blood is able to transport
the acid from the tissues to the discharge points.
Acidosis
Whenever the alkalinity of the blood is reduced, even slightly, its ability to transport the carbon
dioxide gets reduced. This results in the accumulation of acid in the tissues. This condition is known
as acidosis or hypo-alkalinity of the blood. Its symptoms are hunger, indigestion, burning sensation
and pain in the pharynx, nausea, vomiting, headache, various nervous disorders and drowsiness.
Acidosis is the breeding ground for most diseases. Nepthritis or Brights disease, rheumatism,
premature old age, arteriosclerosis, high blood pressure, skin disorders and various degenerative
diseases are traceable to this condition. It seriously interferes with the functions of the glands and
organs of the body. It also lowers the vitality of the system, thereby increasing the danger of
infectious diseases.
The main cause of acidosis or hypo-alkalinity of the blood is faulty diet, in which too many acid
forming foods have been consumed. In the normal process of metabolism or converting the food
into energy by the body,. various acids are formed in the system and in addition, other acids are
introduced in food. Whenever there is substantial increase in the formation of acids in the system
and these acids are not properly eliminated through the lungs, the kidneys and the bowels , the
alkalinity of the blood is reduced, resulting in acidosis.
Other causes of acidosis are depletion of alkali reserve due to diarrhoea, dysentery, cholera etc.,
accumulation of carbon dioxide in asphyxia and anoxia as in circulatory and pulmonary diseases and
accumulation of acetone bodies resulting from starvation, vomiting and diabetes millitus.
Acidosis can be prevented by maintaining a proper ratio between acid and alkaline foods in the diet.
Certain foods leave alkaline ash and help in maintaining the alkalinity of the food, while others leave
highly acid ash and lower the alkali reserve of the blood and tissue fluids to a very large extent.
Eggs do the same but less strongly than meats. Cereals of all kinds, including all sorts of breads are
also acid-forming foods , though much less than meats. All fruits, with exceptions like plums and
prunes and all green and root vegetables are highly alkaline foods and help to alkalinize the blood
and other tissue fluids.
Thus , our daily diet should consist of four-fifth of alkaline-forming foods such as juicy fruits, tubers,
legumes, ripe fruits, leafy and root vegetables and one fifty of acid-forming foods containing
concentrated proteins and starches such as meat, fish, bread and cereals. Eating sensibly in this
manner will ensure the necessary alkalinity of the food which will keep the body in perfect health.
Whenever a person has acidosis, the higher the ratio of alkaline forming foods in his diet, the
quicker will be the recovery. Acids are neutralised by alkalies. It is, therefore, imperative that
persons suffering from various ailments are given adequate alkaline ash foods to offset the effects
of acid-forming foods and leave a safe margin of alkalinity.
The most agreeable and convenient means of alkalizing the blood are citrus fruits and fruit juices.
The alkalizing value of citrus fruits are due to large percentage of alkaline salts, mainly potash,
which they contain. Each pint of orange juice contains 12 grains of potassium, one of the most
potent of alkalis. Lemon juice contains nine grains of the alkali to the pint and grape seven grains.
Diet in Disease
In the diet during disease, breakfast may consist of fresh fruits, lunch may comprise raw vegetables
with acid and sub-acid fruits, and for dinner raw and cooked vegetables, or light starchy vegetables
like beet, carrot, cauliflower, egg-plant and squashes may be taken. Sweet fruits may be added to
this diet after seven days.
Foods are classified as acid-producing or alkaline-producing depending on their reaction on the
urine. Calcium, magnesium, sodium and potassium present in foods contribute to the alkaline effect,
while sulphur, phosphorous and chlorine contribute to the acidic effect. Depending on the predominating constituents in a particular food, it is classified as acid-forming or alkaline-forming.
The effect of food stuffs upon the alkalinity of the blood depends upon their residue which they
leave behind after undergoing oxidation in the body. It is an error to presume that because a food
tastes acid, it has an acidic reaction in the blood. For instance, fruits and vegetables have organic
acids in combination with soda and potash in the form of acid salts. When the acids are burnt or
utilised in the body, the alkaline soda or potash is left behind. Hence the effect of the natural fruit
acids is to increase the alkalinity of the blood rather than reduce it.
Based on the above observations, the following charts show the common foods with acid and
alkaline ash :
A - Foods Leaving An Acid Ash
(One-Fifth Class)
Barley
Eggs
Bananas (unripe)
Grain Foods
Beans
Lentils
Bread
Meats
Cereals
Cakes
Oatmeal
Chicken
Peas
Confections
Rice
Corn
Sugar
Chorolate
Sea Foods
Coffee
Tea
Melons
Apples
Milk
Apricots
Onions
Banana (ripe)
Oranges
Beets
Parsley
Cabbage
Peaches
Carrots
Pears
Cauliflower
Pineapple
Celery
Potatoes
Coconuts
Pumpkins
Cottage Cheese
Radishes
Cucumbers
Raisins
Dates
Spinach
Soyabeans
Grapes
Tomatoes
Lemons
Turnips
Lettuce
This page will provide you with: interesting facts about healthy eating including chemicals in
food, pesticides in fruit, pesticides in vegetables, food additives, acidic and alkaline diet, eating
organic, alternatives to organic foods and
***4 Healthy Eating Tips you need to know to enjoy good health.
What's wrong with the average diet?
Eat Certified Organic/Bio dynamic Food
Use of pesticides in agritculture
Level of pesticides in fruit and vegetables / chemicals in food
Alternatives to buying organic / minimise exposure to chemicals in food
Maintaining the pH balance
Food Additives
What's wrong with the average diet?
Today it is common to eat foods that are highly processed with minimal nutritional content,
containing many artificial colourings, flavourings and pesticide residues. In fact many foods
today have been so highly processed that vitamins and minerals need to be added back to the
food after the processing has removed them. Fortification of food is a very common practice,
with most breads, cereals, milks and other foods containing added vitamins and minerals.
Hemp, Canola, Soy and Walnut should not be heated due to oxidisation. Steaming and grilling
are better methods of cooking. These methods of cooking will minimise oxidisation (free
radical damage) and the loss of nutrient content.
An example of a highly processed food devoid of naturally present vitamins is white bread.
"When grain is made into refined, white flour, more than 30 essential nutrients are largely
removed. Only four of those nutrients are added back into process called enrichment'. Says Dr
Cranton." 6
Buy breads made from wholemeal flours with no additives. Another good idea is to buy a
bread maker and make your own.
(Above graph 'Use of Pesticides in Agriculture, years vs million kg's of pesticides' taken from "Organic and
Natural Living", Issue One. Australia).
A New Zealand family from Christchurch is pursuing legal action after their son was born with
no eyes and a cleft palate. The mother was exposed to the chemical Benlate (fungicide) whilst
working as a city council parks worker. Two other children born to council park workers also
suffered birth defects. 9
MOST
CONTAMINATED
Pesticides in Fruit
LEAST
CONTAMINATED
MOST
CONTAMINATED
Another problem with chemical exposure is bio-magnification. This is the process whereby
chemicals become more concentrated as they move up the food chain. This process also
explains why chemicals like chlorinated hydrocarbon insecticide dichloro diphenyl dichloro
ethane (DDD - a relative of DDT) that were banned many years ago can still be found in
humans today.
Bio-accumulation:This is the process whereby compounds accumulate in living things faster than they
are metabolised and excreted.
Bio-concentration: A process of chemical collection from the surrounding environment that creates a
concentrated form.
Bio-magnification: The process that results in larger chemical concentrations to be found in a living
living organism than in the food it eats. i.e. chemicals can become more concentrated as they move up
the food chain. 10
(Bio-magnification. This example illustrates the potential harm of over use of chemicals in our
environment. Concentration of DDD increases as it moves up the food chain. Above diagram is
based upon information contained in the book Silent Spring by Rachel Carson, page 48. DDD
was applied to Clear Lake, California, USA, 1954. DDD has since been banned).
Whilst organics may be more expensive the food tastes better, contains higher levels of
nutrients and is better for the environment. How much is your health worth?
Scientists in Denmark have found that organic food contains significantly higher levels of a
powerful antioxidant called quercetin. 11
Research by the Organic Advisory Service of the Organic Retailers & Growers
Association of Australia (ORGAA) compared nutrient content of organic and conventionally
grown vegetables. Four vegetable varieties, tomatoes, beans, capsicums and silver beet, were
grown on a certified organic farm using compost and soil regenerative techniques and were
later analysed for vitamin and mineral elements. A similar range of vegetables grown
conventionally were sampled and analysed from a supermarket. Results showed significant
differences in mineral levels in favour of the organic produce. Calcium levels in some produce
increased by eight times, potassium by ten times, magnesium by seven times and zinc by five
times. See "Food with Attitude", Permaculture International Journal (March-May 2000, No.
74, ISSN 1037-8480), p.27.
--Calcium (Supermarket)
Calcium (Organic)
Potassium (Supermarket)
Potassium (Organic)
Magnesium (Supermarket)
Magnesium (Organic)
Sodium (Supermarket)
Sodium (Organic)
Iron (Supermarket)
Iron (Organic)
Zinc (Supermarket)
Zinc (Organic)
Beans
40
480
260
1900
26
240
<1
<10
0.6
<5
0.38
3.4
Tomatoes
6.7
67
200
300
10
89
2.4
26
<0.5
<5
0.19
1.2
Capsicum
4.7
84
150
1600
11
700
<1
20
<0.5
<5
0.13
2.5
Silver Beet
6
1600
450
2600
69
1700
180
1800
1.4
9.4
0.57
130
Where to buy organics. Click here to check out where to buy organics in your location
(Australia).
For more information about why you should eat organic instead of conventional click here.
Ph is the measure of acidity/alkalinity. Ph of 7.0 is neutral. Above 7.0 is alkaline and below 7.0 is acidic.
The body maintains a constant blood Ph between 7.35 and 7.45. Even small fluctuations can
have life threatening results. Buffering is the body's mechanism to prevent this.
Separate to the Ph of the blood, the body's tissue fluids may vary in regard to Ph with relative
significance.
Once foods are eaten they are metabolised/processed by the body. Once processed the foods
have either an alkaline, or acid forming effect on the body's tissue fluids.
Confusion often arises around the topic of foods being either acidic or alkaline (or sometimes
very occasionally neutral). For example an orange is definitely acidic by itself. Even when it is
eaten its juices are acidic to the stomach. However once the orange has been metabolised its
effect on the body fluids is alkaline forming (leaving alkaline residue). The citric acid in the
orange is broken down into carbonic acid which is excreted by the body through the breath as
carbon dioxide leaving a residue of alkaline minerals. 14
Generally all animal products, dairy and meat, are acid forming, fruits and vegetables on the
other hand are alkaline forming. For a more detailed list of alkaline and acid forming foods see
Dr Hulls Web 75/25 Eating Plan. The typical Australian diet is often the other way around75% acid forming i.e. heaps of dairy and meat and 25% fruit and vegetables. This needs to
change if we want to enjoy better health.
Check out Dr Janet Starr Hull's sample Alkaline/Acid balancing diet.
ftp://ftp.sweetpoison.com/ph75-25plan.pdf
Based on the total weight of your daily food intake, Dr David Collison recommends that fruits
and vegetables should make up 75% or more. 15
If the Ph of the body's tissue fluids changes greatly from the ideal Ph e.g. becomes acidic then
the the body utilizes minerals contained within including the removal of calcium from the
bones to maintain a constant blood Ph. 16
A chronically acidic environment over many years will cause a severe depletion of mineral
from the body, resulting in dangers of kidney exhaustion (too much ammonia production and
acid damage), osteoporosis, internal deficiency diseases, and then the auto-immune problems
brought on by excess acid lodged in the joints and cartilage, such as arthritis and a host of
other complaints. 17
"A body that is very acidic, and therefore in a toxic state, is prone to inflammatory conditions
like colds and eventually degenerative states such as arthritis and similar." 18
In her book The Wright Diet , Celia Wright describes the over-acidic person as being grouchy,
sensitive and exhausted, inclined to aches and pains, headaches, problems with sleeping and
acidity of the stomach. Smokers have been found to have a high acid level in their urine,
cravings appear to reduce on a more alkaline diet. 19
Nobel Prize Winner Dr Otto Warburg, noted that alkaline bodies absorbed up to 20 times more
oxygen than acidic bodies. He found that diseased bodies were acidic bodies which repelled
oxygen. Warburg worked with almost 50 species of animals and was able to induce cancer in
animal tissue simply by acidifying the body and driving out the oxygen. Experiments with
ulcerated breast mass and other tumour material show categorically that malignant cells grow
prolifically in acidic, anaerobic environments, but shrivel and die in calcium oxygen rich alkalis.
20
So what's the message?, eat A LOT MORE (certified organic/bio dynamic or organic home
grown) fruit and vegetables.
Food additives
Discovering you are allergic to a particular food additive can be a difficult task. A process of
elimination is required. All suspect food types should be removed and then introduced back
into the diet one by one.
*** Healthy Eating Tips - Tip No. 4: Conclusive evidence on many food additives and their
combined effect isn't likely to be available anytime soon. Therefore it is best to use a common
sense approach and avoid all food additives as much as possible.
Here are some interesting facts about food additives:
There are four different artificial colours in one of Australia's most popular chocolate biscuits.
102, 110 (yellow), 129(red), 133 (blue), all of which are implicated in negative food reactions.
These additives have been banned in a number of countries. Hyperactive Children's Support
Group (HACSG) has recommended the elimination of these and many other chemical additives
from the diet of children. It is interesting to note that many additives are banned in some
countries and not in others. This is because studies have shown many additives to cause birth
defects, acute reactions or may even cause cancer.
See the following URL's for more details.
http://www.foodag.com/en/100.htm
http://www.the-south-asian.com/Food_Colours.htm
http://wwwscience.murdoch.edu.au/teach/env222/lec_5_food_addi_contam.pdf
Foods that contain large amounts of additives are not always obvious for example;
A typical artificial strawberry flavor, contains the following 49 ingredients:
amyl acetate, amyl butyrate, amyl valerate, anethol, anisyl formate, benzyl acetate, benzyl
isobutyrate, butyric acid, cinnamyl isobutyrate, cinnamyl valerate, cognac essential oil,
diacetyl, dipropyl ketone, ethyl acetate, ethyl amyl ketone, ethyl butyrate, ethyl
methylphenylglycidate, ethyl nitrate, ethyl propionate, ethyl valerate, heliotropin,
hydroxyphrenyl-2-butanone (10 percent solution in alcohol), a-ionone, isobutyl anthranilate,
isobutyl butyrate, lemon essential oil, maltol, 4-methylacetophenone, methyl anthranilate,
methyl benzoate, methyl cinnamate, methyl heptine carbonate, methyl naphthyl ketone,
methyl salicylate, mint essential oil, neroli essential oil, nerolin, neryl isobutyrate, orris butter,
phenethyl alcohol, rose, rum ether, y-undecalactone, vanillin, and solvent. 21
Avoiding food additives is a sensible choice. Your diet should be made up of mostly
unprocessed unrefined certified organic/bio dynamic foods.