Alkalinity in the Human Body - Part 2

Duty calls to explain acid metabolism and alkalinity from the chemical prospectus. Yeast, fungus, mold, and viruses can only survive in an acid base; they cannot survive in an alkaline base. There must be a compatible ratio between alkaline and acid foods consumed in one’s diet. Attainment of proper PH results in stifling the aforementioned single cell antagonistic properties. The ideal ratio is four parts alkaline to one acid, which creates the alkaline environment in the body to maintain a healthy PH balance (homeostasis) and equals 7.365. "PH refers to the relative concentration of hydrogen ions in a solution and low PH values indicate higher concentrations of hydrogen ions or acids, and high PH values indicate low concentrations of hydrogen ions or alkaline" (Synderhealth, 2008). An example is 2.5 is acidic versus 9.5 which is alkaline.

So, what if the you learned that practically all water and hydration formulas measure a five on the PH scale? When you work out, did you know that you automatically become acidic due to the oxygen exchanges and protein catabolism? Drinking acidic hydration replacements and water both further your mild acidosis, resulting in problems with fatigue, weight loss, and create issues with vitamin and mineral absorption and exchange. What do you do?

First, you can add an ionic calcium supplement (1,000 mg minimally) to your water. This will neutralize the acid in your water a bit but not entirely. In addition, ionic calcium is the only product that will do this because it is aqueous base and a free element. The only problem is there still will be Lye in your water, which the government adds to satisfy certain sanctions on water alkalinity. Lye is soap however, and has ramifications on health. My suggestion is to purchase a water-alkalizing unit that not only takes the environmental pollutants out of your water and splits the water molecule to add oxygen to it (making it a super anti-oxidant); but one in which the PH variables are automated on the unit to be either alkalizing or acidic. The acid water is used to heal cuts, bruises, herpes simplex 1, contact dermatitis, seborrhea, eczema, and to sterilize surfaces. The alkalizing water can be modified for drinking to eliminate infirmaries such as IBS, acid reflux, colorectal issues, cancer, infection, viruses, and any other organism that thrives on acidity. Also, maybe unbelievably, the highly alkaline (or basic) water can be used to clean carpets, vegetables, and clothes!

The best unit I have found, which contains 32 years of medical science history is the Kangen Water unit. The unit is a Japanese medical device that is in every hospital in Japan and in one of every four households. This unit is new to the United States and is a necessity due to the current drought situations in California and the government plodding to go "toilet to tap".

Water is the only way to neutralize the acid in one’s system due to the human body being 70% water. Diet should change along with alkalizing water for maximum effects and as prevention for chronic illness, infection, and disease. The following is a general overview of foods that are both alkalizing and acidic. This is just a reference however and one is encouraged to consult a nutritionist before trying to implement foods in order to achieve an alkalizing effect on metabolism.

Alkalinity/Acidity Of Foods- REMEMBER 9 is alkalizing down to 7, anything under 7 should be avoided.

9.0

• Lemons 1,
• Watermelon 2

8.5

• Agar Agar 3,
• Cantaloupe,
• Cayenne (Capsicum) 4,
• Dried dates & figs,
• Kelp,
• Karengo,
• Kudzu root,
• Limes,
• Mango,
• Melons,
• Papaya,
• Parsley 5,
• Seedless grapes (sweet),
• Watercress,
• Seaweeds,
• Asparagus 6,
• Endive,
• Kiwifruit,
• Fruit juices 7,
• Grapes (sweet),
• Passion fruit,
• Pears (sweet),
• Pineapple,
• Raisins,
• Umeboshi plum,
• Vegetable juices 8

8.0

• Apples (sweet),
• Apricots,
• Alfalfa sprouts 9,
• Arrowroot,
• flour 10,
• Avocados,
• Bananas (unripe),
• Berries,
• Carrots,
• Celery,
• Currants,
• Dates & figs (fresh),
• Garlic 11,
• Gooseberry,
• Grapes (less sweet),
• Grapefruit,
• Guavas,
• Herbs (leafy green),
• Lettuce (leafy green),
• Nectarine,
• Peaches (sweet),
• Pears (less sweet),
• Peas (fresh sweet),
• Persimmon,
• Pumpkin (sweet),
• Sea salt (vegetable) 12,
• Spinach

7.5

• Apples (sour),
• Bamboo shoots,
• Beans (fresh green),
• Beets,
• Bell Pepper,
• Broccoli,
• Cabbage,
• Cauliflower,
• Carob 13,
• Daikon,
• Ginger (fresh),
• Grapes (sour),
• Kale,
• Kohlrabi,
• Lettuce (pale green),
• Oranges,
• Parsnip,
• Peaches (less sweet),
• Peas (less sweet),
• Potatoes & skin,
• Pumpkin (less sweet),
• Raspberry,
• Sapote,
• Strawberry,
• Squash 14,
• Sweet corn (fresh),
• Tamari 15,
• Turnip,
• Vinegar (apple cider) 16

7.0

• Almonds 17,
• Artichokes (Jerusalem),
• Barley -Malt (sweetener-Bronner),
• Brown Rice Syrup,
• Brussel Sprouts,
• Cherries,
• Coconut (fresh),
• Cucumbers,
• Eggplant,
• Honey (raw),
• Leeks,
• Miso,
• Mushrooms,
• Okra,
• Barley malt syrup,
• Barley,
• Bran,
• Cashews,
• Cereals (unrefined with honey-fruit-maple syrup),
• Cornmeal,
• Cranberries 30,
• Fructose,
• Honey (pasteurized),
• Lentils,
• Macadamias,
• Maple syrup (unprocessed),
• Milk (homogenized) and most processed dairy,
• Olives ripe 18,
• Onions,
• Pickles (home made)19,
• Radish,
• Sea salt 20,
• Spices 21,
• Taro,
• Tomatoes (sweet),
• Vinegar (sweet brown rice),
• Water Chestnut,
• Amaranth,
• Artichoke (globe),
• Chestnuts (dry roasted),
• Egg yolks (soft cooked),
• Essene bread 22,
• Goat's milk and whey (raw) 23,
• Horseradish,
• Mayonnaise (home made),
• Millet,
• Olive oil,
• Quinoa,
• Rhubarb,
• Sesame seeds (whole) 24,
• Soy beans (dry),
• Soy cheese,
• Soy milk,
• Sprouted grains 25,
• Tempeh,
• Tofu,
• Tomatoes (less sweet),
• Yeast (nutritional flakes) products,
• Molasses (unsulphered organic 31,
• Nutmeg,
• Mustard,
• Pistachios,
• Popcorn & butter (plain),
• Rice or wheat crackers (unrefined),
• Rye (grain),
• Rye bread (organic sprouted),
• Seeds (pumpkin & sunflower),
• Walnuts ,
• Blueberries,
• Brazil nuts,
• Butter (salted),
• Cheeses (mild & crumbly) 28,
• Crackers (unrefined rye),
• Dried beans (mung, adzuki, pinto, kidney, garbanzo) 29,
• Dry coconut,
• Egg whites,
• Goat milk (homogenized),
• Olives (pickled),
• Pecans,
• Plums 30,
• Prunes 30,
• Spelt
• Butter (fresh unsalted),
• Cream (fresh & raw),
• Margarine 26,
• Milk (raw cow's) 27,
• Oils (except olive),
• Whey (cow's),
• Yogurt (plain)

6.0

• Cigarette tobacco (roll your own),
• Cream of Wheat (unrefined),
• Fish,
• Fruit juices with sugar,
• Maple syrup (processed),
• Molasses (sulphured),
• Pickles (commercial),
• Breads (refined) of corn, oats, rice & rye,
• Cereals (refined) eg weetbix,
• corn flakes,
• Shellfish,
• Wheat germ,
• Whole Wheat foods 32,
• Wine 33,
• Yogurt (sweetened) 6.5
• Bananas (ripe),
• Buckwheat,
• Cheeses (sharp),
• Corn & rice breads,
• Egg whole (cooked hard),
• Ketchup,
• Mayonnaise,
• Oats,
• Pasta (whole grain),
• Pastry (wholegrain & honey),
• Peanuts,
• Potatoes (with no skins),
• Popcorn (with salt & butter),
• Rice (basmati),
• Rice (brown),
• Soy sauce (commercial),
• Tapioca,
• Wheat bread (sprouted organic)

5.0

• Artificial sweeteners

5.5

• Beef,
• Carbonated soft drinks & fizzy drinks 38,
• Cigarettes (tailor made),
• Drugs,
• Flour (white wheat) 39,
• Goat,
• Lamb,
• Pastries & cakes from white flour,
• Pork,
• Sugar (white) 40
• Beer 34,
• Brown sugar 35,
• Chicken,
• Deer,
• Chocolate,
• Coffee 36,
• Custard with white sugar,
• Jams,
• Jellies,
• Liquor 37,
• Pasta (white),
• Rabbit,
• Semolina,
• Table salt refined & iodized,
• Tea black,
• Turkey,
• Wheat bread,
• White rice,
• White vinegar (processed)

NOTE: Match with the numbers above.

1. Excellent for EMERGENCY SUPPORT for colds, coughs, sore throats, heartburn, & gastro upsets.

2. Good for a yearly fast. For several days eat whole melon, chew pips well & eat also. Super alkalizing food.

3. Substitute for gelatin, more nourishing.

4. Stimulating, non-irritating body healer. Good for endocrine system.

5. Purifies kidneys.

6. Powerful acid reducer detoxing to produce acid urine temporarily... causing alkalinity for the long term.

7. Natural sugars give alkalinity. Added sugar causes juice to become acid-forming.

8. Depends on vege's content and sweetness.

9. Enzyme rich, superior digestibility.

10. High calcium content. Cornflour substitute.

11. Elevates acid food 5.0 in alkaline direction.

12. Vegetable content raises alkalinity.

13. Substitute for coca; mineral rich.

14. Winter squash rates 7.5. Butternut & sweeter squash rates 8.0.

15. Genuine fermented for 1 ½ years otherwise 6.0.

16. Raw unpasteurized is a digestive aid to increase HCL in the stomach. 1 tablespoon, plus honey & water before meals.

17. Soak 12 hours, peel skin to eat.

18. Sundried, tree ripened, otherwise 6.0.

19. Using sea-salt and apple cider vinegar.

20. Contains sea minerals. Dried at low temperatures.

21. Range from 7.0 to 8.0.

22. Sprouted grains are more alkaline. Grains chewed well become more alkaline.

23. High sodium to aid digestion.

24. High levels of utilizable calcium. Grind before eating.

25. Alkalinity and digestibility higher.

26. Heating causes fats to harden and become indigestible.

27. High mucous production.

28. Mucous forming and hard to digest.

29. When sprouted dry beans rate 7.0.

30. Contain acid-forming benzoic and quinic acids.

31. Full of iron.

32. Unrefined wheat is more alkaline.

33. High quality red wine, no more than 4 oz. daily to build blood.

34. Good quality, well brewed - up to 5.5. Fast brewed beers drop to 5.0.

35. Most are white sugars with golden syrup added.

36. Organic, fresh ground-up to 5.5.

37. Cheaper brands drop to 5.0, as does over-indulgence.

38. Leaches minerals.

39. Bleached- has no goodness.

40. Poison! Avoid it.

41. Potential cancer agent. Over-indulgence may cause partial blindness.