Acidic Vs. Akaline
Balanced
body chemistry is of utmost importance for the maintainance
of health and correction of disease. Acidosis, or over-acidity
in the body tissues, is one of the basic causes of many
diseases, especially the arthritic and rheumatic diseases.
All
foods are "burned" in the body -- more commonly
called "digested" -- leaving an ash as the result
of the "burning", or the digestion. This food
ash can be neutral, acid or alkaline, depending largely
on the mineral composition of the foods. Some foods leave
an acid residue or ash, some alkaline. The acid ash (acidosis)
results when there is a depletion of the alkali reserve
or the diminution in the reserve supply of fixed bases in
the blood and the tissues of the body.
The
ideal percentage of alkaline to acid is 80:20 . When such
an ideal ratio is maintained, the body has a strong resistance
against disease and by eating in this range of foods we
can help to nullify the effects of stress and indeed stay
well.
Basically
alkaline foods include :millet , buck wheat, fruit, raw
veg and fruits (and their juices), cabbage, sprouted seeds
and grains, figs, soybeans, and spinach . The acids include:
coffee, rice, nuts except almonds and brazils, eggs, cheese,
meats, processed foods, white flours and preservatives.
I have found that different sources vary as to what food
they place under each category.
Interestingly
it can often result that bladder infections will occur more
frequently in an alkaline environment, so again it is good
to keep within the optimal range. some people make their
diet more alkaline by eating/taking more probiotics and
liver.
Strongly
Acidic: meat, fish, carbonated drinks.
Mild
Acidic: grains, legumes, nuts
Mild
Alkaline: fruits, vegetables, berries, dairy
Strongly
Alkaline: green leafy vegetables, brocoli, spinach
Angstrom Minerals Product And Price List
The information on this page has been extracted from
http://www.herbaltreatments.com.au/newsletters/
herbal_newsletter_2004_sep_08.htm.
