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When blood pH is too acidic, hemoglobin in the blood deteriorates, and red blood cells cannot carry life-sustaining oxygen to cells.

An alkaline-forming pineapple? Acid-forming nuts? If you’ve heard about acid-alkaline balancing in the body and want to scratch your head in confusion, you’re not alone. However, understanding this concept can make all the health difference.

In basic terms (pun intended), the pH scale measures acidity or alkalinity and runs from 0 to 14. A solution with a pH below 7.0 is acidic and above 7.0 is alkaline (also known as basic). A pH of 7.0 is neutral.

Our bodies try to maintain a blood pH of 7.35 to 7.45, which is slightly alkaline. To achieve this, various body systems use blood proteins, phosphates, and bicarbonates, among other things, and work to reduce acidity. Calcium from our dietary sources or dissolved from bones also neutralizes acidity. Potassium is one of the most alka-lizing minerals consumed in food or supplement form.

When blood pH falls between 7.0 and 7.35 (more acidic than desired), hemoglobin in the blood deteriorates, and red blood cells cannot carry life-sustaining oxygen to cells. When connective tissues, body fluids, and muscles are too acidic, the blood can com-pensate for a while by becoming more alkaline. As consequences of this long-term imbalance:

Here is where it gets a little confusing. If your body is too acidic (as is the case with most people), then you want to avoid so-called “acidic” foods such as oranges, limes, and strawberries, right? Wrong. There is a difference between body acidity and food acidity. Body acidity refers to the acidic state of tissues (usually muscle and connective tissues) and intercellular fluids (those surrounding and bathing our cells). Foods, on the other hand, are classified as acidic when they leave acidic ash residues upon being metabolized, and alkaline when they leave an alkaline ash.

The best way to counteract high acidity or an acidosis state is to remineralize the body and to support the major organs of elimination (liver, kidneys, lungs, lymph, skin, and bowels) through proper diet, rest, exercise, fresh air, and sunlight.

Alkalizing foods are cleansing; acid-forming foods are building. We need to consume both kinds for continuous detoxification and regeneration. The ratio should be approximately 70 percent alkaline-forming to 30 percent acid-forming foods.

Keep this simple guideline in mind: fill one-quarter of your dinner plate with a choice of grains, legumes, or other protein and carbohydrate sources, and the remaining three-quarters with colourful vegetables and crisp leafy greens (including bitter greens) topped with a sprinkling of raw oils and a variety of herbs. Start your day with a green drink or squeeze the juice of half a lemon into a cup of hot water for a great refreshing effect. For snacks, eat fresh fruits, raw, unsalted nuts and seeds, and raw vegetables or their fresh juices.

Finally, controlling the emotions with prayer, meditation, deep breathing, or other relaxation methods is highly beneficial to maintaining a healthy balance. Maintain your acid-alkaline balance and you will be rewarded with glowing skin, a clear mind, vigorous energy, and radiant health.

• free radical oxidation increases
• physical and mental energy, stamina, and mood decline
• athletic performance suffers
• activity of friendly intestinal bacteria deteriorates
• immunity is impaired
• toxins accumulate
• connective tissues weaken
• sleep cycles are disturbed
• vitamin and mineral absorption decreases.

Alkaline-Forming Foods

• Amaranth
• Apple cider vinegar
• Almonds (soaked, skinless)
• Blueberries
• Carrots
• Chestnuts
• Coconut, fresh
• Endive
• Gooseberries
• Grapefruit
• Kiwi fruit
• Lemons
• Lettuce
• Lima beans
• Millet
• Oatmeal
• Oranges Parsley
• Peaches
• Peas, dried
• Pineapples
• Potatoes
• Quinoa
• Rice
• Spinach
• Sprouts of all kinds
• Strawberries
• Tomatoes
• Umeboshi plums or paste
• Most herbal teas such as bancha,
• dandelion, green, ginseng, and kombucha

Acid-Forming Foods

• Alcohol
• Brewer’s yeast
• Cheese
• Chemicals
• Chocolate
• Coffee
• Cranberries
• Dairy
• Drugs
• Eggs
• Fish
• Flour products
• Grains, most
• Legumes, most
• Maple syrup
• Meat
• Milk
• Nuts and seeds, most
• Oils, most
• Pasta
• Peanut butter
• Peas, green
• Rice milk
• Shellfish
• Sugar
• Tea (black)
• Tobacco
• Wheat germ
• White vinegar
• All processed and
• refined foods

A registered holistic nutritional practitioner in Toronto, Edith Kunszt specializes in live blood cell analysis and has 15 years of experience in holistic food preparation and herbs. Phone 416-916-9954 or e-mail edit@globalserve.net.

Source: alive #252, October 2003