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Food pH...

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Food pH...

A number and variety of physical problems and diseases can be caused by the problem of foods that are acid-producing after digestion. Today the vast majority of the populace in industrialized nations suffers from problems caused by the stress of acidosis, because both modern lifestyle and diet promote acidification of the body's internal environment.
The current typical Western diet is largely composed of acid-forming foods (proteins, cereals, sugars). Alkaline-producing foods such as vegetables are eaten in much smaller quantities. Stimulants like tobacco, coffee, tea, and alcohol are also extremely acidifying. Stress, and physical activity (both insufficient or excessive amounts) also cause acidification.
Many foods are alkaline-producing by nature, but manufactured processed foods are mostly acid-producing. It is important to consume at least 60% alkaline-producing foods in our diet, in order to maintain health. We need plenty of fresh fruits and particularly vegetables (alkaline-producing) to balance our necessary protein intake (acid-producing).
What is the body's pH?
Water is the most abundant compound in the human body, comprising 70% of the body. The body therefore contains a wide range of solutions, which may be more or less acid. pH (potential of Hydrogen) is a measure of the acidity or alkalinity of a solution - the ratio between positively charged ions (acid-forming) and negatively charged ions (alkaline-forming.) The pH of any solution is the measure of its hydrogen-ion concentration. The higher the pH reading, the more alkaline and oxygen rich the fluid is. The lower the pH reading, the more acidic and oxygen deprived the fluid is. The pH range is from 0 to 14, with 7.0 being neutral. Anything above 7.0 is alkaline, anything below 7.0 is considered acidic.
Human blood pH should be slightly alkaline (7.35 - 7.45). Below or above this range means symptoms and disease. If blood pH moves below 6.8 or above 7.8, cells stop functioning and the body dies. The body therefore continually strives to balance pH. When this balance is compromised many problems can occur.
An imbalanced diet high in acidic-producing foods such as animal protein, sugar, caffeine, and processed foods puts pressure on the body's regulating systems to maintain pH neutrality. The extra buffering required can deplete the body of alkaline minerals such as sodium, potassium, magnesium, and calcium, making the person prone to chronic and degenerative disease. Minerals are borrowed from vital organs and bones to buffer (neutralize) the acid and safely remove it from the body. Because of this strain, the body can suffer severe and prolonged damage--a condition that may go undetected for years.
Health problems caused by acidosis
Research shows that unless the body's pH level is slightly alkaline, the body cannot heal itself. So no matter what means you choose to take care of your health, it won't be effective until the pH level is balanced. If your body's pH is not balanced, for example, you cannot effectively assimilate vitamins, minerals and food supplements. Your body pH affects everything.
Acidosis will decrease the body's ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it's ability to repair damaged cells, decrease it's ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness.
An acidic pH can occur from an acid-forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients. The body will try to compensate for acidic pH by using alkaline minerals. If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur. Acidosis can cause such problems as:
Cardiovascular damage.
Weight gain, obesity and diabetes.
Bladder conditions.
Kidney stones.
Immune deficiency.
Acceleration of free radical damage.
Hormonal problems.
Premature aging.
Osteoporosis and joint pain.
Aching muscles and lactic acid buildup.
Low energy and chronic fatigue. Slow digestion and elimination.
Yeast/fungal overgrowth.
Lack of energy and fatigue.
Lower body temperature.
Tendency to get infections.
Loss of drive, joy, and enthusiasm.
Depressive tendencies.
Easily stressed.
Pale complexion.
Headaches.
Inflammation of the corneas and eyelids. Loose and painful teeth.
Inflamed, sensitive gums.
Mouth and stomach ulcers.
Cracks at the corners of the lips.
Excess stomach acid.
Gastritis.
Nails are thin and split easily.
Hair looks dull, has split ends, and falls out.
Dry skin.
Skin easily irritated.
Leg cramps and spasms.
Foods: are they Acid or Alkaline-forming?
Note 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 alkaline so lemons are alkaline-forming in the body. Likewise, meat will test alkaline before digestion but it leaves acidic residue in the body so, like nearly all animal products, meat is classified as acid-forming.
It is important that your daily dietary intake of food naturally acts to balance your body pH. To maintain health, the diet should consist of at least 60% alkaline forming foods and at most 40% acid forming foods. To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods.
FOOD CATEGORY High Alkaline Alkaline Low Alkaline Low Acid Acid High Acid
BEANS, VEGETABLES, LEGUMES Vegetable Juices, Parsley, Raw Spinach, Broccoli, Celery, Garlic, Barley Grass Carrots, Green Beans, Lima Beans, Beets, Lettuce, Zucchini, Carob Squash, Asparagus, Rhubarb, Fresh Corn, Mushrooms, Onions, Cabbage, Peas, Cauliflower, Turnip, Beetroot, Potato, Olives, Soybeans, Tofu Sweet Potato, Cooked Spinach, Kidney Beans Pinto Beans, Navy Beans Pickled Vegetables
FRUIT Dried Figs, Raisins Dates, Blackcurrant, Grapes, Papaya, Kiwi, Berries, Apples, Pears Coconut, Sour Cherries, Tomatos, Oranges, Cherries, Pineapple, Peaches, Avocados, Grapefruit, Mangoes, Strawberries, Papayas, Lemons, Watermelon, Limes Blueberries, Cranberries, Bananas, Plums, Processed Fruit Juices Canned Fruit
GRAINS, CEREALS Amaranth, Lentils, Sweetcorn, Wild Rice, Quinoa, Millet, Buckwheat Rye Bread, Whole Grain Bread, Oats, Brown Rice White Rice, White Bread, Pastries, Biscuits, Pasta
MEAT Liver, Oysters, Organ Meat Fish, Turkey, Chicken, Lamb Beef, Pork, Veal, Shellfish, Canned Tuna & Sardines
EGGS & DAIRY Breast Milk Soy Cheese, Soy Milk, Goat Milk, Goat Cheese, Buttermilk, Whey Whole Milk, Butter, Yogurt, Cottage Cheese, Cream, Ice Cream Eggs, Camembert, Hard Cheese Parmasan, Processed Cheese
NUTS & SEEDS Hazelnuts, Almonds Chestnuts, Brazils, Coconut Pumpkin, Sesame, Sunflower Seeds Pecans, Cashews, Pistachios Peanuts, Walnuts
OILS Flax Seed Oil, Olive Oil, Canola Oil Corn Oil, Sunflower Oil, Margarine, Lard
BEVERAGES Herb Teas, Lemon Water Green Tea Ginger Tea Cocoa Wine, Soda/Pop Tea (black), Coffee, Beer, Liquor
SWEETENERS, CONDIMENTS Stevia Maple Syrup, Rice Syrup Raw Honey, Raw Sugar White Sugar, Processed Honey Milk Chocolate, Brown Sugar, Molasses, Jam, Ketchup, Mayonnaise, Mustard, Vinegar Artificial Sweeteners

http://www.trans4mind.com/nutrition/pH.html

FOOD CATEGORY	High Alkaline	Alkaline	Low Alkaline	Low Acid	Acid	High Acid
BEANS, VEGETABLES, LEGUMES	Vegetable Juices, Parsley, Raw Spinach, Broccoli, Celery, Garlic, Barley Grass	Carrots, Green Beans, Lima Beans, Beets, Lettuce, Zucchini, Carob	Squash, Asparagus, Rhubarb, Fresh Corn, Mushrooms, Onions, Cabbage, Peas, Cauliflower, Turnip, Beetroot, Potato, Olives, Soybeans, Tofu	Sweet Potato, Cooked Spinach, Kidney Beans	Pinto Beans, Navy Beans	Pickled Vegetables
FRUIT	Dried Figs, Raisins	Dates, Blackcurrant, Grapes, Papaya, Kiwi, Berries, Apples, Pears	Coconut, Sour Cherries, Tomatos, Oranges, Cherries, Pineapple, Peaches, Avocados, Grapefruit, Mangoes, Strawberries, Papayas, Lemons, Watermelon, Limes	Blueberries, Cranberries, Bananas, Plums, Processed Fruit Juices	Canned Fruit
GRAINS, CEREALS			Amaranth, Lentils, Sweetcorn, Wild Rice, Quinoa, Millet, Buckwheat	Rye Bread, Whole Grain Bread, Oats, Brown Rice	White Rice, White Bread, Pastries, Biscuits, Pasta
MEAT				Liver, Oysters, Organ Meat	Fish, Turkey, Chicken, Lamb	Beef, Pork, Veal, Shellfish, Canned Tuna & Sardines
EGGS & DAIRY		Breast Milk	Soy Cheese, Soy Milk, Goat Milk, Goat Cheese, Buttermilk, Whey	Whole Milk, Butter, Yogurt, Cottage Cheese, Cream, Ice Cream	Eggs, Camembert, Hard Cheese	Parmasan, Processed Cheese
NUTS & SEEDS		Hazelnuts, Almonds	Chestnuts, Brazils, Coconut	Pumpkin, Sesame, Sunflower Seeds	Pecans, Cashews, Pistachios	Peanuts, Walnuts
OILS			Flax Seed Oil, Olive Oil, Canola Oil	Corn Oil, Sunflower Oil, Margarine, Lard
BEVERAGES	Herb Teas, Lemon Water	Green Tea	Ginger Tea	Cocoa	Wine, Soda/Pop	Tea (black), Coffee, Beer, Liquor
SWEETENERS, CONDIMENTS	Stevia	Maple Syrup, Rice Syrup	Raw Honey, Raw Sugar	White Sugar, Processed Honey	Milk Chocolate, Brown Sugar, Molasses, Jam, Ketchup, Mayonnaise, Mustard, Vinegar	Artificial Sweeteners

pH scale

I love chocolate especially at | back to top, baby

The concentration of hydrogen ions in a solution is important for living things. This is because, since the hydrogen ions are positively charged they alter the charge environment of other molecules in solution. By putting different forces on the molecules, the molecules change shape from their normal shape. This is particularly important for proteins in solution because the shape of a protein is related to its function.

The concentration of hydrogen ions is commonly expressed in terms of the pH scale. Low pH corresponds to high hydrogen ion concentration and vice versa. A substance that when added to water increases the concentration of hydrogen ions(lowers the pH) is called an acid. A substance that reduces the concentration of hydrogen ions(raises the pH) is called a base. Finally some substances enable solutions to resist pH changes when an acid or base is added. Such substances are called buffers. Buffers are very important in helping organisms maintain a relatively constant pH.

http://staff.jccc.net/PDECELL/chemistry/phscale.html

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