THE ACID | ALKALINE BALANCE in the human body!

Below is a good article about our body's acid and alkaline balance, most might known this already but am sharing it here for my friends or just a reminder for those already forgotten the importance of acid and alkaline balance for the human body. In my own little way, hope this article will help you in your desire to have a healthy lifestyle.

ACID / ALKALINE BALANCE

The acid /alkaline balance of the body is very important to good health. Our bodies need to be more alkaline to be healthy, but many things in the average diet contribute to the body being very acidic instead. The standard American diet can get over 90% of its calories from acidifying foods.

On a scale of 0-14, 7 is neutral, 0 is acid, 14 is alkaline. The pH of urine should be neutral to slightly acidic, from 7.5 – 4.5. saliva should be neutral or slightly alkaline, with a pH of 7.0 – 7.5. This can be tested with litmus paper. Blood should be slightly alkaline. Those whose bodies are too acidic should neutralize the acids with alkaline foods.

Over acidity can be seen through iridology as a white halo around pupil, in the stomach area.

Acidity comes about from eating too many acidic foods, such as animal products (meat, dairy,eggs), salt, cereal, coffee, sodas, and alcohol. Smoking is very acid producing.

Physical exercise acidifies the blood with lactic acid. Deep breathing exercises alkalize the blood.

Too much acidity in the body causes or contributes to conditions such as:

• Nervous disorders
• Arthritis
• Gout
• Acceleration of free radical damage
• Bladder and kidney problems
• Cardiovascular weakness
• Immune system weakness
• Lactic acid buildup in the joints, resulting in join pain
• Low energy, chronic fatigue
• Bone demineralization, such as with osteoporosis
• Weight gain

When the foods we eat are metabolized, they leave behind a residue that is either acid or alkaline. This is what determines whether a food is acidic or alkaline. So a food that tastes acidic such as lemons or grapefruit, leave behind an alkaline residue and are therefore alkalizing to the body.

To alkalize the body, foods listed as being more alkaline should be emphasized, and acidic foods not used as often.

One of the best ways to alkaline the body is to use several alfalfa tablets with each measure and use ttrace minerals, such as Concentrace, in addition to changing the diet to more alkaline foods:

Most fruits and vegetables are alkalizing, but ther are some exceptions:

ACIDIC FRUITS: any preserved, canned or jellied fruits, dried sulphured fruits, glazed fruits green bananas, cranberries, green olives.

ACIDIC VEGETABLES: white asparagus, all dried beans, Brussels sprouts, lentils, garbanzo beans.

ACIDIC FLESH FOODS: all meat and fish is acidic to the body.

ACIDIC CEREALS: all flour products (breads, pasta, cereals, etc), grains (barley, cornmeal, oats, rice)

OTHER ACIDIC FOODS: alcoholic beverages, sodas, chocolates, cocoa, coffee, vinegar, tobacco (as in smoking), lack of sleep, overwork, worry… these all contribute to acidity in the body.

What is ALKALINE?

Fruits and vegetables, except those listed above.

Buttermilk, cow, goat and human milk, whey and yogurt.

Alfalfa products, kelp, herbs. Almonds.

Bitter herbs, such as Gentian, aid digestion and balance the pH of the bodily fluids.

Alfalfa tablets are very alkalizing to the body, 3 or 4 can be taken after every meal.

Apple Cider vinegar that has had eggshells soaked in it for two weeks becomes very alkalizing. One tablespoon can be taken in water everyday, or add to your drink bottle for the day and sip at it. It is also full of highly absorbable calcium from eggshells. This can be used daily to help the body maintain a more alkaline balance.

How to make your own apple Cider Vinegar with eggshells.

1.            Buy a bottle of Apple Cider Vinegar from your health food store, do not use the kinds found in other stores, they do not have the same properties.

2.            Save and wash eggshell, dry them, then crush slightly. You will need about a dozen eggshells for every liter of Apple Cider Vinegar.

3.            Pour a little of the Apple Cider vinegar out of the bottle to make room for the eggshells. Don’t try to use a different jar or container, as I did, I used a mason jar once, and it exploded under the pressure.

4.            Now, add the eggshells (you can add spig of horsetail if you are using this as a calcium supplement as well), and put the lid back on very tightly. It will be under a lot of pressure as the eggshells make it bubble. In 2 weeks the lid can be opened carefully (open a bit at a time, as in you were opening a can of ginger ale that was just shaken up), and strain out the eggshells.

5.            Taste the Apple Cider Vinegar at this time, if it still tastes like vinegar, add more eggshells and let it sit another week or two, until it tastes almost neutral.

Any information presented here is for informational purposes only and not intended to take the place of diagnosis or treatment by a medical practitioner.