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ACIDITY / ALKALINITY


ACIDITY / ALKALINITY

ACIDITY / ALKALINITY

written by Celia Brown

 

Balanced body chemistry is not merely a recipe for keeping calm and collected, but a fundamental necessity for health.

 Over acidity lies at the root of many illnesses, particularly arthritis and rheumatism. Every food you eat tends to be either acid-forming or alkaline-forming. If your diet contains a lot of sugar, coffee, meat (especially red) and other concentrated proteins, processed foods made from white flour, fizzy drinks and alcohol, and only a few fresh vegetables and fruits, you are consuming foods which are mainly acid-forming and you will tend to feel stressed very easily. You get this nervy feeling because your body has used up its alkali reserves in an effort to balance the acid producing foods you have eaten

Unfortunately the compounds that the body produces in response to stress and anger are also acidic. A combination of acid forming foods and periods of stress sends the body’s acid levels up and up, so it is important, for overall health and as an antidote to stress, to eat plenty of alkaline forming foods.

Keeping calm and breathing deeply will also re alkalise the system, so here Tai Chi is very useful.

In general, your diet should be made up of about 70% alkaline forming and 30% acid forming foods,(80% to 20% recommended in ‘Raw Energy, Leslie & Susannah Kenton, who also recommend a high raw diet) as cells function more efficiently when they are predominantly alkaline.

If the blood becomes too acidic, the body can start withdrawing alkalising minerals such as calcium and magnesium, mainly from our bones. Conditions such as arthritis, gout, osteoporosis and fungal infections can all reflect an overly acidic system.

Honey, mango, melons, lemons, figs, cabbage, watercress, asparagus, spring greens, parsley, alfalfa, celery, broccoli and green beans are all excellent alkalisers. Young dandelion leaves are notably alkaline and therefore good for arthritis sufferers, and anyone addicted to white bread and alcohol! They are digested very quickly and have a tonic action  on the liver and kidneys. They contain many nutrients and the youngest leaves are delicious raw in salads.

Drinking 1 tablespoon. Apple- cider vinegar, mixed with honey and warm water, re-alkalises the system and can increase the amount of alkalising minerals you absorb from your diet.

Excess protein is damningly implicated in premature ageing. A diet which supplies more protein than the body needs actually causes deficiencies of many essential minerals. During protein breakdown, complex by-products are formed, some of which, ammonia and amyloid for example, are highly toxic. These toxic residues deposit themselves throughout the body, predisposing it to degenerative illnesses such as arthritis. Dr. Myron Winick of the Institute of Human Nutrition at Columbia University School of medicine states that, for maximum protection against ageing and degenerative disease the recommended daily intake of protein for healthy adult men and women of almost any age is 56g and 46g respectively.