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Saturday, April 30, 2011

Acid Alkaline Balance



In this first post we are going to talk about the Acid Alkaline Balance something very important for those trying to understand the reason behind eating raw foods.

70% of our body is water, 55% of this liquid is found in cells, 5% in the blood and 10% in the surrounding liquid.





Acid Alkaline Balance

To maintain life we ​​need a good Acid Alkaline Balance. The normal pH of blood is 7.4. If it gets down to 6.95, we can die, as the heart relaxes and stops beating. If it rises to 7.7, can cause seizures and other disorders. Viruses, bacteria, fungi, etc., thrive in acidic media. There is less oxygen and energy in the body decreases.

The excess acid (hyperacidity) comes from our lifestyle that causes stress and acid-producing foods .

Acidic foods are rich in:
sulfur, phosphorus, chlorine and iodine

Alkaline foods are rich in:
sodium, potassium, calcium, magnesium and iron





Health is in danger when we use more than 50% acid foods. With 80% alkaline foods and 20% acids then we have a more balanced diet.
The acids accumulate in tissues throughout life intoxicating our bodies. Decrease the elimination work of the organs causing the body to retain more harmful substances in the blood.

The pH scale
0 to 6.99 = acid
7 = neutral
8 -14 = alkaline.



Acidifying foods:


White sugar and all products containing sugar (sweets, chocolates, etc.)
All kinds of meat and its derivatives
Nuts, cashew and pecan (dry)
Cereals (wheat, rice, barley, buckwheat)
Flour and its products (breads, cakes, biscuits, cookies, etc.).
Fish and shellfish
Milk and dairy products (cheese, yogurt, ghee, etc.).
Ice cream
Legumes: beans (white, red, black eyed peas, soybeans, etc..) lentils, dried peas.
Eggs
Soft drinks (carbonated juices, colas)


Alkalizing foods:

Fruits:

- Avocado, Pineapple, Prune, Pineapple, Banana, Apricot, Fig, Raspberry, Fruit of the season, Kiwi, Orange, Lemon, Mango, Watermelon, Melon, Strawberry, Nectarines, Grapes, Pear, Peach, Pine Nuts, Tangerine, Grape

Vegetables:
Pumpkin, Watercress, Celery, Lettuce, Garlic, Leek, Asparagus, Sweet Potato, Purslane, Eggplant, Beets, Broccoli, Onions, Onions, Carrots, Chicory, Mushrooms (rich in vitamin B 12), Cabbage, Brussels Sprouts, Cauliflower, Dandelion, Green Pea, Spinach, Green Bean, Mustard, Turnip, Cucumber, Red Pepper, Radish, Arugula, Tomatoes, Green Beans

Cereals
- Millet, Oats (grain hydrated), Flax


Algae:
- Agar-Agar, Chlorella, Hijiki, Nori, Kombu, Wakame

Sprouts:
- Alfalfa Sprouts, Sunflower, Beans, Lentils, Wheat, Buckwheat, etc.
Remarks:
We can improve the digestibility of legumes by germination of seeds wich is an alkalinizing process.
Cooking and frying creates acidic food.
The fermentation of yogurt from organic milk and fresh goat cheese are less acidic.

Neutral foods:
- Almonds
- Hazelnut
- Olive Oil cold pressed organic
- Chestnut-of-India
- Sesame oil (sesame) for cold pressing
- Pine-nut
- Pumpkin seeds
- Sesame seeds
- Sunflower seeds



Most raw vegetables are ideal to balance our body and are also rich in water of high quality.

Based on the work of Ros Ellis Moraes (nutritionist)

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