The Alkaline Diet
Almost all foods that we eat, after being digested, absorbed and metabolised,
release either an acid or an alkaline base (bicarbonate) into blood. Grains, fish, meat, poultry, shellfish, cheese, milk, and salt, all produce acid, so the introduction, and dramatic rise in our consumption, of these foods has meant thatthe typical Western diet has became more acid-producing.
Our blood is, normally, slightly alkaline, with a normal pH level of between
7.35 and 7.45. The theory behind the alkaline diet is that our diet should reflect
this pH level and be slightly alkaline. The proponents of
alkaline diets believe that a diet high in acid-producing foods disrupts this
balance and promotes the loss of essential minerals such as potassium,
magnesium, calcium, and sodium, as the body tries to restore equilibrium. This
imbalance is thought to make people prone to illness.
Some practicing nutritionists recommend the alkaline diet if the patient has the following symptoms;
• lack of energy
• excessive mucus production
• nasal congestion
• frequent colds and influenza
• anxiety, nervousness, irritability
• ovarian cysts, polycystic ovaries, benign breast cysts
• headaches
The theory of the alkaline diet is that eating certain foods can help maintain the body's ideal pH balance to improve overall health. The alkaline diet is mostly vegetarian. In addition to fresh vegetables and some fresh fruits, alkaline-promoting foods include soy products and some nuts, grains, and legumes. eating a diet rich in vegetables, as with an alkaline diet, can raise urine pH and lower the risk for kidney stones, colon cancer and other disease.
