pH balance
Maintaining the acid-base, or pH balance of body fluids is critical to normal cellular function. Blood pH must be kept within the slightly alkaline range of 7.4 to 7.5. The body functions best at this pH and it is essential for proper metabolism, because most body systems are alkaline, with only stomach secretions being acidic.
Metabolic processes in the body work by a variety of mechanisms that produce acid by-products. So it’s vital that the food we eat contains buffering minerals to offset this natural acid metabolism. When foods are broken down by the body, a residue is left which can alter the body’s acidity or alkalinity. Depending on the chemical makeup of the food, when it is metabolised it leaves ‘ash’ which can be acid forming or alkaline forming. This should not be confused with the immediate acidity of a food. E.g. oranges are acid due to their citric acid content. However when the citric acid is metabolised the net effect of eating the orange is to alkalise the body.
The protein content of food mostly determines whether it is acid or alkaline forming – Foods such as animal products containing large amounts of sulphur, chlorine, phosphorous and nitrogen tend to be acid-forming whereas, vegetables have the least protein content therefore are most alkalising. Vegetables also high in minerals such as magnesium and potassium which are needed to alkalise the body. Therefore the type of food you eat and your intake of the alkaline salts affects pH balance.
An acidic body is associated with an increased risk of developing diseases such as osteoporosis, heart disease, kidney problems and may affect the functioning of the immune system.
To maintain the correct, slightly alkaline pH, and for good general health, roughly 80% of our diet should come from alkaline forming foods, and 20% from acid forming foods. There is some debate over which foods are acid or alkaline forming but as a general rule meat, fish, eggs, cheese and most grains are acid forming, whilst fruits and vegetables are alkaline forming. Some foods are considered to be ‘neutral’ (such as butter, sugar). Neutral foods do not create excess acid but neither do they actively reduce it. Ensuring a good supply of minerals and alkalising compounds such as potassium, magnesium and calcium from food also helps to alkalise the body. Chewing food properly may help as saliva is alkaline and minerals are released by chewing. Although a vinegar, Apple cider vinegar is a great reducer of acidity. As it is a concentrate of apples it has a strong alkalising effect on the body. Take 10mls in little warm water 30 minutes before food to reduce acidity.
Much of the acid produced in body is carbonic acid. This is converted to carbon dioxide and water, with the carbon dioxide eliminated via the breath and the water via urine. Evidence suggests that deep breathing, such as that done during meditation or relaxation exercises, also helps to alkalise the body.
With the run up to Christmas and the party season now upon us, ensuring extra fresh fruit and vegetables to help offset the acid-forming effects of alcohol and rich/animal foods, is a must! |
