Alison Odey

PH in the body is extremely important. When the body is in good health the pH
is balanced (around a pH of 6.4 or very slightly acidic).

The only area of the body which needs a more acidic environment is the digestive system which is required to be acidic in order to digest proteins.

PH is the abbreviation for potenz (potential/power) and hydrogen. It has to do with hydrogen ion and hydrogen atom exchange. Hydrogen ions have a positive electrical charge and hydroxide ions are negatively charged. If there are roughly as many hydrogen
ions as there are hydroxide then the solution will have a balanced pH. Or, if the hydrogen ions and hydroxide ions pair up and share an electron they form water with a neutral pH of 7.0.

Today’s diet often produces far too many hydrogen ions making the body’s fluids acidic.

Fruits and vegetables are alkaline and should comprise about 50-70% of the diet in order to keep the pH level with in normal limits.

Remember that all proteins (meats, cheese, eggs, fish, nuts, beans and whole grains) are all acidic.

If the diet is too acidic the body will try to adjust its pH level by drawing on alkaline buffers, such as alkaline minerals such as magnesium and calcium.

This is one reason why the body can become deficient in these minerals even when
the diet is high in dairy products containing calcium or nuts and seeds containing magnesium. Both these dietary (dairy products and nuts/seeds) sources are acidic and if not balanced with sufficient fruit and veges the body will need even more minerals to keep the pH balanced.

Remember that anything green is alkaline, Colloidal minerals are alkaline. Magnesium is alkaline and therefore Epsom salt (Magnesium sulphate) baths are alkaline.

ALKALINE FORMING FOODS
Green and salad vegetables – lettuce, celery, watercress, spring onions, cabbage, spinach, silver beet, cucumber, alfalfa, green peas, beans, radishes, tomatoes, parsley, mint etc.

Root vegetables – carrots, turnips, parsnips, beetroot, swedes, potatoes as well as other vegetables such as pumpkin, marrow, onions, cauliflower, asparagus, leeks etc.

Sweet fruits – apples, pears, peaches, apricots, melon, paw paw, mango, nectarines, figs, grapes, bananas, plums, persimmons, figs etc.

Acid fruits – oranges, lemons, limes, mandarin, grape-fruit, pineapple, and all berries.

ACID FORMING FOODS - should form about 20 -30% of the diet

Proteins are acid forming and should be eaten moderately – meat, fish, eggs, nuts etc.

Sugars are acid forming, including natural sugars.

Unsaturated fats such as butter and cream and other animal fats are acidic.

Dried peas and beans also tend to be acidic as does bread and cereal products.

Carefully avoid – White flour and all products made from it (white bread, cakes, biscuits) white sugar, sweets, pickles, jams, sauces, animal fats, alcohol, tea, coffee, cocoa and soft drinks.

DIGESTION
It is very important that the body can digest efficiently. It this is not the case then foods will not be broken down and processed sufficiently and poor health will result.

Poor digestion can come about by faulty eating habits, not taking time to eat and eating too quickly, stress, illness and age.
See page on ‘Heartburn’ for information on how to correct poor digestion.