Here’s an important Truth revealed — individuals vary, but the Optimal Diet is approximately 75% alkalizing foods (minimum) and 25% acidifying foods (maximum), by volume. Why do you need this ratio and how do you achieve it? If you are overly acidic, what Danger are you in? It would be nice to know, don’t you agree? You need this information especially seeing the vast majority of Westerners are dealing with an overly-acidic life-style. If you have any chronic health issue you also need these answers, and then please share them to help prevent illness from starting in the first place.
As humans, we evolved in an alkaline ocean environment and even today our body’s internal environment needs to remain alkaline, with a pH in a narrow range just above 7.0. All of our enzymatic, immunologic, and body-repair mechanisms function at their best in an alkaline environment. How do we become and remain alkaline to be Optimally Healthy? Many of our habits, even seemingly-healthy ones, are counter-productive. But, you can get out of the maze! Here’s how to start.
Well, we first need targeted scientific information and then educated action. This is critical because while we strive for the optimal internal alkaline balance, we are constantly thwarted — as our biochemical functioning, the processes of living and the metabolism of food — always produces a great deal of acid, which we must eliminate daily. Once we are not able to handle the acid-load, we die.
___ when we exercise or move we produce lactic acid in our muscles which must be disposed of along with its accompanying carbon dioxide.
___ when we eat, we generate acids. For example, we can produce sulfuric acid when sulfur-containing amino acids are metabolized and we often consume high amounts of phosphoric acid whenever drinking soda beverages and we eat other acids (like regular, commercial vinegar) as a food additive.
___ acids are also generated in immune responses, which manifest as allergies and hypersensitivity, and also from stress reactions, which generate substantial amounts of acidic by-products.
To regain the life-supporting alkaline state, we must buffer / neutralize metabolic acids from all sources. We do this through combination of the acids with salts of alkaline minerals – calcium, potassium, magnesium and sodium.
And, as bio-electrical Beings, all of this biochemistry happens in the realm of the tiny positive and negative charges that are part of the innate structure of the atomic world we are made of. Negative charges are healthful. Positive charges are harmful, and acid status is based on an excess of positively-charged ions which need partners to be neutralized. By providing negatively-charged atomic partners (electrons), we “neutralize” the acid.
Food is the way we bring new bio-electricity into our system. Some foods have more beneficial negatively-charged ions than others. The best alkaline foods have lots of negative ions available. Many of the beneficial buffering salts are naturally occurring in fresh vegetables and some fruits.
For example, potassium citrate and potassium malate are salts of organic anions (negatively-charged ion particles) commonly found in fresh produce. In metabolism, these organic anions have the ability to accept positively-charged hydrogen cation particles and this is how our human bodies reduce the acid load and create an alkaline balance or neutrality.
The common, root-cause of all Dis-ease is having an excess of positively-charged ions from food and external stressors and metabolic processes which act as free-radicals, damaging your organs, tissues and DNA until they are neutralized by the chelated-forms of the alkaline minerals: calcium, magnesium, potassium and sodium. Acid – Alkaline imbalance is the cause of all illness, and Balancing pH is the start of Health.
Start by reviewing the foods listed below. These are mostly winter foods, (it’s important to eat most of your food in its true-season of harvest, but these days, I include off-season foods, like most salad greens, as most people need all the “help” they can get!).
I will list more summery foods, for the Southern Hemisphere’s current needs, another time. Concentrate on eating these charted foods at least 75% of your intake and go online, if necessary, to find the pH alkaline waters – I recommend Evamor and Essentia.
Generally, regardless of season, other whole fruits and animal protein should be only a tiny % of your diet, but if you are Healthy, then summer is the time to eat more whole fruits and more juicy vegetable types.
Back to water. You can get an idea of your tap water’s pH from your water company, but only certain spring’s waters qualify to drink, these days. Unfortunately, today very little tap water is pH neutral; most is pH acidic. You need alkaline waters or neutral waters, only. (Look at the Title Archive tab on the top bar, above, and read my other water articles, including about Dr. Masuru Emoto’s work with the necessary structure of water — another reason NOT to use tap water!).
Remember, over-acidity is not benign. It leads to serious disease, and quickly, depending on your diet and life-style choices. Pathogenic bacteria and viruses need an acidic environment to grow and exist. Being alkaline means that your Bio-Terrain will not host these robbers-of-Health at all.
Acidic internal environments also literally eat you alive, eroding your arteries and organs and their ability to function. You must do everything in your power to keep your children alkaline, (and if they are always ill, it means they are already too-acidic — but help is worthwhile as they can still return to full pH-balanced Health faster than you can). For yourself, it takes time to undo years of ignorance or abuse, but the Journey is the only way back to Health.
American doctor William Howard Hay, MD first spoke of this theory and practical treatment in 1933, but Louis Pasteur, on his deathbed, recanted his whole Germ Theory of Disease in deference to the Truth other scientists at the Pasteur Institute had found in the late 1800s! Some of these scientists went on to win the Nobel Prize in Medicine. This research at the Pasteur Institute became the root of the Bio-Terrain Theory of Health and Disease elucidated here. The French have always subscribed to the Bio-Terrain Theory and have continued to research it.
Dr. Hay states:
Now we depart from health in just the proportion to which we have allowed our alkalies to be dissipated by introduction of acid-forming food in too great amount … It may seem strange to say that all disease is the same thing, no matter what its myriad modes of expression, but it is verily so.
William Howard Hay, M.D.
Currently, Dr. Theodore Baroody, ND, DC, PhD, Professor Felicia Drury Kliment, Dr. Robert O. Young, PhD, DSc and Christopher Vasey, ND along with Dr. Thomas Rau, MD all espouse the need for the strategies outlined in this series as the way to regain and maintain Health, as well as championing the Bio-Terrain model that all Disease comes from the same Root – over-acidity of your body’s tissues. Look for their books to learn more.
We’ll talk lots more about all of this, but get started by making 75% of your food intake, at least, from this charted-list, only.
ON THE CHARTS
This is a new nutritional science and many of the foods still need more stringent testing, so there are some discrepancies. Sources of the information are explained next.
Basic list is from: http://www.betterbones.com/alkaline/articles/chart%20p12.pdf
bold on chart is from: http://acidalkalinediet.com/foodchart.php
(food) is an adaptation from http://www.snyderhealth.com/alkalinity.htm<
(food) is based on scientific measurements from Dr. Robert O. Young, PhD in “House of Health” by Shelley Redford Young available at http://www.phmiracleliving.com
* serious disagreement about placement; all placement options are shown
+ = approximate placement, but pH group-type is correct
“that 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, lemons are very acidic, however the end-products they produce after digestion and assimilation are very alkaline so lemons are alkaline-forming in the body. 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.”
The USDA Food Chart seems to just reflect external pH, and therefore is not applicable here because it does not reflect the mineral ash created as the end product of our internal metabolic processes. The pH of that ash created inside us, “in vivo”, decides the group the food belongs to, not a piece of litmus paper sitting on the food in a petrie dish, “in vitro”.
RIGHT-CLICK ONCE ON THE CHART IMAGE TO ENLARGE IT. The chart will open in another window. You can also print it there, and they print clearly, even if you don’t see them perfectly on your monitor. Then, click the back-button to return to this page.
If you make something really yummy, then please email me a copy of the recipe in the contact-box at About Me!
Be sure to open the Title Archive on the top bar to see more great articles to learn from.
Best to all — Em
(c)2007 Em http://diabetesdietdialogue.wordpress.com
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“Everyone knows someone who needs this information!” (TM)