Vegetarian World
Healthy Bodies
We all know that building a healthy body requires a lot of dedication, discipline, correct nutrition, physical exercise and a calm mind.
The big question is to know how far we intend to go so that everything works as well as possible!
Not all of us have time to study this rich subject that is food, or even willingness, ability to cook.
But with this compilation of information, I hope to make our lives easier by implementing more health for all.
A big question that is important to be aware of is about the acidity or alkalinity of our blood.
Controlling the body's pH means being healthy and free from disease.
THE BASICS ABOUT THE Ph:
Each solution is either acidic or alkaline.
These solutions can be anything from body fluids, stomach and blood acid, drinks like wine or coffee or sea water.
Acidity and alkalinity are measured in pH (potential of hydrogen). The pH scale runs from 0 to 14, with 0 the most acidic, and 14 the most alkaline.
Foods are classified as acidic or alkaline, depending on the effect they have on our body.
An acid that forms hydrogen ions from food contributes to the body becoming more acidic. An alkalizing food removes hydrogen ions from the body, making it more alkaline.
Stomach acid pH is 1, wine is 3.5, water is 7 (neutral), venous blood is 7.35, arterial blood is 7.4, sea water is 8.5 , and sodium bicarbonate is 12.
Ideally, our pH should remain on the alkaline side: between 7.35 and 7.45.
Common symptoms of an unbalanced pH include heartburn (a burning sensation in the stomach, acidic tasting, etc.), discomfort, and a feeling of fullness after eating small amounts of food.
Keeping our acidity and alkalinity balanced means that we regulate the concentration of hydrogen ions in our body fluids.
An acid is a molecule or ion (an ion is an atom that carries a positive or negative electrical charge) that can contribute a hydrogen ion to a solution.
An alkalizing substance is one that contains a molecule or ion that combines with hydrogen ions to neutralize acids and acts as a buffer.
THE MISCONCEPTIONS
It is important to note that this classification is based on foods that have an effect on the body after digestion, not their intrinsic acidity or alkalinity content.
A common misconception is that if a food tastes acidic, it will have an acid-forming effect on the body. This is not necessarily true. Often, an acidic food after digestion makes our body alkaline. Citrus fruits are a good example.
People say that lemons, for example, are “very acidic”, but they are actually alkalizing minerals because after digestion they help to remove hydrogen ions, reducing the acidity of the body.
(Many people use the term “waste” or “ash” to explain the effect of a food on the body.
A food with an acidic ash after digestion contributes hydrogen ions, making the body more acidic, a food with an alkaline ash after digestion removes hydrogen ions, making the body more alkaline).
Acid-forming foods include junk foods, processed foods, and those that are high inanimal protein.
Some alkalizing foods are:spinach, soybeans, raisins, carrots, fruits and citrus.
THE PROBLEM
Looking at this short list of acid-forming foods and alkaline foods, you can see where the problem lies.
Unfortunately, too much acid can cause health problems.
Acidosis, or excess acidity in the body's tissues, is one of the fundamental causes of disease, especially arthritic and rheumatic diseases.
In cases of diabetes, ulcers, high blood pressure, cancer, heart problems, there is an imbalance of pH in the body, tending towards acidity.
Acidosis destroys bones as the body has to steal alkalizing minerals from them to maintain blood pH.
A wide variety of diseases that thrive in acidic conditions.
Other symptoms may include insomnia, water retention, migraines, constipation with diarrhea, tiredness, a burning sensation in the tongue and mouth, and halitosis.
THE SOLUTION
The ideal diet should have a natural ratio of four parts alkaline to one part acidic.
Others hold that as far as this ratio is good exercise for active people (creates a lot of acid), less active people can handle a diet with a ratio of two parts alkaline to one part of acid.
(Using amphetamines, coffee, nicotine, alcohol, or too much sugar makes your blood pH acidic.)
The following list of possible foods with an acid reaction and with an alkaline reaction is a useful guide to the consumer and should always be present for frequent investigation.
ACID-FORMING FOODS INCLUDE:
Asparagus, barley, beans (dried), almonds, meat, bread, wheat, butter, cashews, cereals, cheese, chestnuts, chicken, chocolate, shellfish, cod liver oil, cured cheese, corn flour, cotton, peas, crab, cream, eggs, white flour, hazelnuts, walnuts, hominy, honey, lamb, lentils, lobster, mackerel, noodles, syrup, margarine, clams, mushrooms, oats, pasta, peanuts, peas , nuts, pomegranate, pork, plum, quince, rice, turnips, rye, sauerkraut, salmon, spaghetti, sugar, syrups, tapioca, turkey, walnuts, wheat, wheat germ.
ALKALINITY-FORMING (ALKALINE) FOODS INCLUDE:
Agar agar, cabbage, almonds, apples, artichokes, bananas, beets, beet leaves, blackberries, broccoli, Brussels sprouts, burdock, cabbage, melon, carob, carrots, cauliflower, celery, chard, cherries, chives, coconut, cucumbers, dill, endive, fig (dried), linseed, garlic, grapes, grapefruit (sweet), guava, kelp, cabbage, leek, lemons, lettuce, limes, raspberries, mango, melon, corn, mint, molasses, blackberries, melons, mustard, nectarines, okra, olives, olive oil, onion, orange, papaya, parsley, passion fruit, peach, pear, persimmon, pineapple, plum, pumpkin, radish, grape, raspberry, rhubarb, lettuce, soy, spinach, pumpkin, strawberries, Swiss chard, tangerine, turnips, vegetable oils, watercress, watermelon.
ACID AND ALKALINE FORMING FOODS.
It should be noted that because a food is acidic there is no indication that it will remain acidic in the body. It can turn into alkaline after digestion.
HONEY AND BROWN SUGAR GERAM
ASHES ALKALINE
The pH of our body
The pH scale is 0-14
0 1 2 3 4 5 6 7 healthy 8 9 10 11 12 13 14
The pH of human blood should be slightly alkaline (7.35 – 7.45). Below or above this range means symptoms and diseases. A pH of 7.0 is neutral. A pH below 7.0 is acidic. A pH above 7.0 is alkaline.
An acidic pH can occur from a diet with acid-forming foods, emotional stress, toxic overload, and/or immune reactions or any process that deprives cells of oxygen and other nutrients.
The body will try to compensate for the acidic pH by using alkaline minerals. If the diet does not contain enough minerals to compensate, an accumulation of amino acids in the cells will occur.
Source: Life and Health.org
AN ACID ORGANISM WILL:
Decreasing the body's ability to absorb mineral and other nutrients will decrease energy production in cells, decrease the ability to repair damaged cells, decrease the body's ability to detoxify heavy metals, make tumor cells thrive, and make the body more susceptible to fatigue and illness.
A blood pH of 6.9, which is only slightly acidic, can induce coma and even death.
Acidosis is very common in our society and is largely due to the typical diet very high in acids produced by animal products such as meat, eggs and dairy products and very low in alkaline produced by foods such as fruits and vegetables. fresh.
In addition, we eat acids produced in processed foods like white flour and sugar as well as drinks like coffee and soda.
We use too many drugs, which are acid forming in our body, and we use artificial chemicals like sweeteners or aspartame, which are poisons and are extremely acid forming.
One of the best things we can do to correct an overly acidic body is to change our diet and lifestyle.
To maintain health, the diet should consist of 60% alkalinity-forming foods and 40% acid-forming foods. To restore health, the diet should consist of 80% alkaline foods and 20% acidic foods.
Generally, alkalinity-forming foods include: most fruits, vegetables, peas, beans, lentils, spices, herbs and seasonings, seeds, and nuts.
Generally, acid-forming foods include: meat, fish, poultry, eggs, cereals and pulses.
Source: vidaesaude.org
ALKALINE
