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Sunday, January 2, 2011


Water has a pH of 7 - anything below that is acidic.

The definition of a protein is practically "a molecule composed of amino acids". Before exogenous eaten proteins are absorbed, our gut normally turns proteins into amino acids; the amino acids are absorbed and used to make endogenous proteins. Eating too much protein at once acidifies the blood which can cause hypertension, emotional instability, retention of water and impaired regeneration and immunity; acidosis can also weaken the bones. Because proteins stop functioning effectively outside their ideal pH range1, the body responds to acidosis by releasing bone minerals such as calcium to raise the venous pH2. The optimum blood pH is 7.4.

Halogens such as chlorine are acid-forming, so use sodium chloride sparingly - although sodium is alkaline like calcium, the net effect of sodium chloride on blood pH is acidifying. The net effect of almonds and most fruits and vegetables is alkaline. Milk and avocado too are alkaline, but eggs and meat are acidic.

Here are some tables of foods' effect on blood pH:'+effect+on+blood+pH&aq=f&aqi=&aql=&oq=&gs_rfai=&pbx=1&fp=ca05a7bb65e82229


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