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[Sticky] Acid Versus Alkaline Foods
𝐖𝐇𝐀𝐓 𝐀𝐑𝐄 𝐀𝐂𝐈𝐃-𝐅𝐎𝐑𝐌𝐈𝐍𝐆 𝐅𝐎𝐎𝐃𝐒?
Foods are determined to be Acidifying if on the pH scale of 0 to 14 they have a pH level of less than 7.0, or Alkalizing if they have a pH level greater than 7.0, as a result of their metabolic end reaction in our bodies.
After the nutrients from a food are utilized in the cells, the pH level of the resulting waste fluid is either Acidic or Alkaline, depending on the food's mineral composition.
Certain minerals create Acidity, while others create Alkalinity. Foods with predominantly Acid-forming minerals impart Acidity to the cells and metabolic waste stream. The primary Acid-forming minerals are phosphorus, sulfur, chlorine, iodine, bromine, fluorine, copper and silicon.
Foods with Alkaline-forming minerals such as sodium, potassium, calcium, magnesium and iron impart Alkalinity to the cells and metabolic waste stream.
These are the most Acid-forming foods:
• All animal meats
• Most grains and their products (wheat, rice, oats, rye, bread, pastas, cakes, crackers, etc.
• Legumes (beans, tofu, lentils and peanuts)
• Dairy (milk, cream, cheese, butter and eggs)
• Snacks (candies, chips, chocolates, pretzels, etc.)
• Carbonated soft drinks/sodas
• Alcoholic beverages
• Protein powders
• Nuts and seeds
Excessive eating of Acid-forming foods, as well as poor food combining practices, overstresses the body. As a result, the body is forced to use its Alkaline mineral reserves (mainly calcium) to buffer the acidity. Cholesterol plaguing and edema are another two methods that the body will use to protect the body from being over Acidic.
Most people eat predominantly Acid-forming foods. Because of the high nitrogen or phosphorus content of these foods, they lose calcium and other electrolytes, as their body uses these Alkaline minerals to buffer Acid elements. It is best to only have 10-20 percent of Acid-forming foods in your diet.
A properly nourished, Alkalized body is the key to vibrant health.
via Anna Leigh, Detoxification Specialist
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