Alkaline

Avena Originals Articles

Alkaline

Alkaline Balanced Bodies are Healthy Bodies!

Alkaline? Acidic? This is determined by the pH (potential hydrogen) of a substance. The pH is the measure of the number of OH ions, which are negative and alkaline-forming, or the number of H+ ions, which are positive and acid-forming. You could say that pH is the measurement of electrical resistance between negative and positive ions in the body. You are what you eat, assimilate, and eliminate! A healthy body is an alkalized body.

Acid wastes, that are not eliminated when they should be, are reabsorbed from the colon into the liver and put back into general circulation and end up deposited in the tissues. It is these residues in our tissues that help determine our sickness or health. Too much acidity in the body is like having too little oil in your car-it just grinds to a halt one lazy Sunday afternoon and you are stuck. Our bodies do the same thing, creaking to a stop along the byways of life putting us in some kind of discomfort. Acid wastes literally attack joints (might result in arthritis), muscles (effect can be aching muscles), organs & glands (might result in a myriad of illnesses). Meat eaters and vegetarians are not exempt.

Each person is different and will have a different level of acid toxins already stored that can, in some cases, be released by increasing the amount of alkaline-forming foods consumed. Newly-released, acid-mineral residues can alter the urine test reading, which otherwise would have been okay. If a person had eaten a great deal of alkaline-forming foods the day before the test it too would alter the pH results. These two situations illustrate the natural cleansing mechanism of the body, and why the pH test may not be indicative of the true state of alkaline/acid balance.

Foods that contain Magnesium , Sodium, Potassium, Iron, and Manganese usually yield an alkaline urine residue. Therefore these foods are called alkaline-forming. Acid-forming minerals (alkaline-binding) are Phosphorous, Sulphur , Chlorine, Iodine, Bromine, Fluorine, Copper, and Silicon, which all usually result in an acid residue. All ingested substances, and all situations (physical, emotional, or mental), that affect the body leave either an alkaline or acid ash residue in the urine. This is a general rule because our feelings (emotions and thoughts) will also produce variable hormone reactions that influence the pH of our bodies. We are a system of highly organized, electrochemical reactions. The amplitude of body electricity alters in exact proportion to the amount of alkaline and acid-forming chemicals internally present.

So what does this alkaline or acid condition do? It either provides energy to, or takes energy away from the body. In terms of body energy, taking into account these variables, alkaline and acid-forming reactions are more correctly defined as:

1) Alkaline-forming reaction: Any chemical alteration in the body that produces an increased ability to energize the system, and leaves an alkaline residue in the urine.

2) Acid-forming reaction: Any chemical alteration in the body that produces a decreased ability to energize the system, and leaves an acid residue in the urine.

Although the common thought that a urine and saliva pH of 6.4 is best for body function, this method of measuring alkalinity/acidity of the overall body is often too arbitrary and unpredictable. A new Values and Scale for foods and situations has been developed (1991) by Dr T A Baroody of North Carolina, in view of his comprehensive research and clinical findings that proved that illness and disease are most often directly linked to over-acidity in the system.

Thankfully, our bodies actually have an alkaline reserve (largely sodium bicarbonate ions) built from ingesting more alkaline-forming minerals than are needed at one time. If mineral elements from the digestion process are freed simultaneously, the alkaline ones immediately neutralize the acid ones. If not, the alkaline reserve (the back-up system) is called upon, thus there must always be a stored alkaline reserve. An overindulgence in acid-forming food (especially fried, processed, sweetened foods) can actually sicken the body even though the body tries to rebalance by expelling acid-forming residues as quickly as possible. Reserve gone-death follows.

To replenish and sustain alkaline reserves, it is recommended that we follow the 80/20% Rule: eat 80% of our foods from the alkaline-forming list and 20% from the acid-forming list (8 out of 10 food choices in a day should be alkaline). The nutritional 'greats' and competent practitioners (even as long ago as Hippocrates!) have been using this ratio to help heal known unhealthy conditions.

Actually, the hotter and drier the environment, the more the body produces acid-forming (3.0 - 0.5pH) reactions, so in those conditions 95/5% might work better. Alkaline-forming (5.0 - 7.5pH) foods have a cooling effect on the system and digest quickly. The colder and wetter the environment, the more the body produces alkaline-forming reactions. Natural acid-forming meats have a heating effect upon the system, digesting slowly. Thus a person living in a harsh, cold, wet climate near the North or South poles requires 80% acid-forming natural flesh foods during the long winter, and 50% alkaline-forming during the slightly warmer polar season. A good example of our Creator's provision for this moment-to-moment need is the abundance of animals in the north for the acid need and the abundance of dates in the Sahara desert to serve the alkaline need. Grains become alkaline-forming when sprouted.

The following is an abbreviated list (neutral foods are not listed).



ALKALINE FORMING FOODS (RAW)


ACID FORMING FOODS (RAW)

Almonds


All antibiotics, prescription drugs, All fried foods

Apples, Apricots, Berries, Rhubarb, Watermelon


Alcohol, liquor, wine, beer

Avocado,


Asparagus

Baking Soda


Beans: Kidney, Navy, Red, Pinto, Lentils, etc

Broccoli, Brussel Sprouts, Cabbage, Kohlrabi, Turnip


Blueberries

Cantaloupe, Honeydew, Mangos, Peaches, Pears, Grapes


Barley, Cornmeal, Oats, Rice, Rye , Spelt, Wheat

Carrots, Corn, Green beans, Peas, Cukes, Radish


Breads, Cooked cereals, Oat bran, Wheat germ

Cinnamon


Brazil nuts, Cashews, Filberts, Peanuts, Pecans, Walnuts, etc

Coconut


Brussel Sprouts

Garlic


Cheeses, Yougourt, Ice Cream, Butter

Grapefruit, Oranges , Limes, Nectarines, Papayas


Coffee, Cocoa , Chocolate, Soft drinks, Tea

Herbal Teas


Eggs, Custards,

Juices - Fruit, Veggie


Fish, Lobster, Crab, Shrimp, Oysters, Scallops

Kale, Spinach, Mustard greens, Parsley


Gelatin

Kelp, Sea salt, Sea veggies, Soy sauce


Ketchup, Mayonnaise, Mustard, Nutmeg, Table salt

Millet, Amaranth


Meats: Red, White, Wild

Mineral Water


Oils: Almond, Coconut, Corn, Olive, Safflower, etc

Molasses


Pastas

Onions, Leeks


Pastries, Cakes, Cookies

Parsnips, Pumpkin


Plums, Prunes

Peppers


Popcorn, Cheezies, Chips, Crackers

Squash, Sweet potatoes, Sauerkraut


Seeds: Pumpkin, Sunflower

Tomatoes


Sweeteners: Artificial, Barley Malt, Honey, Maple, etc

Watermelon


Tapioca

*Cooked, frozen or canned food affects pH by ±0.5. Foods grown with chemicals, or with preservatives or sweetening added, affects the pH by ±1.0-the fresher and sweeter the food tastes, the higher its alkalinity.