Acid/Alakaline Forming Food.

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Was in New Scientist, as opposed to Rense, quite a few years ago.

They had some interesting results on athletes being monitored for recovery times, bone density, and muscle repair, and found alkaline better.

Cheeses had soft cheeses resulting in an alkaline system, hard cheeses acidic. Orange juice acidic, while an orange including membranes sent you alkaline...
 
That's why we take lemon with water quite a bit.

IMO the acid/alkaline balance of a normal, natural diet that is well balanced is nothing to worry about. However the sugar-rich, carb-rich (even if natural), and high-meat diet that is common isn't the greatest.
 
Nah process food and sodium like table salt is more on the acidic side.

Sea salt is alkaline.

Chemically table salt is Sodium chloride, sea salt is Sodium chloride can't change that. But when is acidic and the other is alkaline there is the difference.
 
Originally Posted By: Mamala Bay
Nah process food and sodium like table salt is more on the acidic side.

Sea salt is alkaline.

Chemically table salt is Sodium chloride, sea salt is Sodium chloride can't change that. But when is acidic and the other is alkaline there is the difference.



So you are saying the extra minerals and stuff in sea salt are alkaline?
 
This is such [censored]. I think this was discovered by some 13-year-old that thinks since the body neutralizes acidic things, that it turns them alkaline.

If this had any merit it'd be common knowledge and there'd be TV commercials about it supported by real scientists.
 
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Originally Posted By: ShelbyGT500
This is such [censored]. I think this was discovered by some 13-year-old that thinks since the body neutralizes acidic things, that it turns them alkaline.

If this had any merit it'd be common knowledge and there'd be TV commercials about it supported by real scientists.


http://en.wikipedia.org/wiki/Blood#Narrow_range_of_pH_values

Quote:
Blood pH is regulated to stay within the narrow range of 7.35 to 7.45, making it slightly alkaline.[8][9] Blood that has a pH below 7.35 is too acidic, whereas blood pH above 7.45 is too alkaline. Blood pH, partial pressure of oxygen (pO2), partial pressure of carbon dioxide (pCO2), and HCO3− are carefully regulated by a number of homeostatic mechanisms, which exert their influence principally through the respiratory system and the urinary system in order to control the acid-base balance and respiration. An arterial blood gas will measure these. Plasma also circulates hormones transmitting their messages to various tissues. The list of normal reference ranges for various blood electrolytes is extensive.

Bones are especially affected by blood pH as they tend to be used as a mineral source for pH buffering. Consuming a high ratio of animal protein to vegetable protein is implicated in bone loss in women.[10]


I realize Im quoting wikipedia, but its not like the body's system is not buffering acid/base. What do you think, that it happens magically?

The right reagents must be present for the buffer systems to do their jobs.
 
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