When it comes down to overall health, there is a criterion that is indisputably applicable: It’s the pH-level, the “potential of hydrogen”, a measure of acidity. Unfortunately, animal proteins and processed, grain-based food lead to a distinct increase in acidity. This induces quite a number of health issues such as osteoporosis, kidney disease and muscle wasting, just to name a few. However, a plant-based diet such as the consumption of green leafy vegetables is alkaline which favors enormously overall health. Your body needs much more to be in an alkaline than in an acid “mode”. Unfortunately, most of the food that people consume is acid. As vegans take full advantage of an organic, nutrient-rich and high-quality plant-based diet there are virtually predestined to have the highest pH-level possible which is indispendable for obtaining optimal health. Dr. Eliaz has written an excellent article pointing out the significance of a balanced pH level and its impact on someone’s health.
“The Western diet places heavy emphasis on commercial animal proteins and processed, grain-based carbohydrates that have a low nutritional value. This way of eating is often referred to as the Standard American Diet (SAD) — a fitting acronym. In addition to drug-filled animal products and pesticide-laden produce, the SAD is often full of processed food toxins, packaging chemicals, estrogen-mimicking compounds, residual heavy metals and artificial and highly refined ingredients. Over time, this type of diet can produce a chronic inflammatory, overly acidic state in the body and can lead to metabolic diseases, cardiovascular and weight conditions, cancer, dementia — the list goes on.
Your overall health depends on precise balance, and maintaining the right pH balance is one of these keys. The abbreviation pH refers to the “potential of hydrogen,” a measure of acidity.
Hydrogen ions contribute acidity to any tissue or organ, such as the contribution of hydrochloric acid to acidic stomach secretions. The scale used to measure pH is a logarithmic scale. So there is a tenfold difference between each number ranging from 1 to 14. The lower numbers (1-6.99) represent the acid (or H+ donating) range, and the higher numbers (7.01-14) represent the alkaline (or H+ accepting) range. Neutral is 7.0. Some body systems such as the blood (7.35-7.45) are more tightly regulated than others. Urine has a broader pH range, from 4.5-8.0, which makes it an ideal body fluid for keeping track of dietary adjustments in pH.
Being too acidic compromises health and contributes to a number of chronic degenerative conditions, including gastrointestinal issues, suppressed immunity, osteoporosis, kidney disease and muscle wasting. For example, the body uses bone tissue to buffer acidity, and bones can be weakened when the alkaline minerals calcium and magnesium are removed to keep the body in the proper alkaline balance. Increased calcium excretion from bone also increases the risk of kidney stones.
Food Affects Your pH Levels
Dietary modifications can help maintain the right pH within the body’s various systems, so the foods you eat have to include the ones that support organs that work so hard to maintain pH values within their optimal ranges.
A high intake of vegetables, which are for the most part alkalinizing, can neutralize over-acidity and positively influence your bone metabolism, strengthening the skeleton by increasing the retention of phosphates and calcium and reducing bone depletion.
These lists of food can help you tell which ones are more acid forming and which are more alkaline. Most fruits are acid forming, with the exception of a few such as lemons and limes. Lemons and limes certainly have acidic properties, but are actually alkalizing once digested. That is why lemons and limes are so highly recommended during a seasonal cleanse or detoxification program.
Highly Alkalizing Foods
Himalayan salt, grasses, cucumber, kale, kelp, spinach, parsley, broccoli, sprouts (soy, alfalfa etc.), sea vegetables (kelp), green drinks, sprouts.
Moderately Alkalizing Foods
Avocado, capsicum/pepper, mustard greens, cabbage, okra, celery, onion, collard/spring greens, radish, red onion, ginger, endive, garlic, rocket/arugula, tomato, butter beans, soy beans, lime, quinoa, lemon, white haricot beans, chia/salba seeds, green beans, beetroot, lettuce.
Mildly Alkalizing Foods
Artichokes, asparagus, Brussels sprouts, cauliflower, carrot, chives, zucchini, leeks, new red potatoes, peas, rhubarb, swede, watercress, buckwheat, spelt, lentils, tofu, almond mild, most herbs and spices, olive oil, coconut oil, flax oil.”
To read the rest of the article, check it out on the original source over at Better Health Publishing.
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