Your pH is really a sign of how your body is managing your mineral reserves

A major problem of health today which is  rarely mentioned, by either the medical  profession and the complementary health  field, is that not enough importance is  given to the principle of " balancing  of the body". It has been known as  "Yin and Yang" by ancient Chinese and  other healing philosophies,  as well as western researchers. The principle is very simple. It is simply  that the human body gets sick if too  much acid forming food or drink is  taken in, and stays/ gets well if more  alkaline foods and drinks are consumed.   The same principle applies in swimming  pools if the pH is too high or low. This  determines the health of your pool. Most people have heard of the term pH.  It stands for potential Hydrogen, a measure of how acid or alkaline a substance is.  A pH of 7.5 is normal. On an adjusted scale,  14 is the highest and 0 is the lowest. 14 is  extremely alkaline, 0 is very acidic. A saliva  or urine test of 6.4 up to 7.4 is considered by  several authorities as best for the human body. The secret to a healthy life is having a body  balance of 80% alkalinity and 20% acidity. This is done by having a down to earth  approach to eating and drinking ( fresh food  with enzymes and Chlorophyll in it ). Many  people don't realise that ingesting acid forming  foods and drinks will result in tissue acid waste,  if not sufficiently balanced by alkaline forming  foods or drinks and is the cumulative acid waste  in the body which sooner or later leads to  sickness. By taking Ant-Acid pills will only  make matters worse. Too much acid in the body may cause arthritis and other diseases.  You should find out which of the major foods  and drinks consumed by you is acid forming and  which is alkaline forming. One might ask if there  are tests one can do to find out if one's body is acid  or alkaline? Fortunately there are pH tests which  give reliable results by testing the saliva fluids  (available at chemists). One of the interesting facts is that refined carbohydrates are very ACIDIC! We are talking  about not only WHITE SUGAR in all its forms  (Sugar is and has been put in as a preservative in  many tinned foods, sauces, baked foods such as  bread, cakes, pastry etc), but also refined flour /  white rice cooked / baked products such as  ordinary bread, crackers, pastas, pastries.  WHITE SUGAR (cane) is 1.0; white rice is 1.5, on an  adjusted pH scale of .14 to 0. What about drugs?  These are also acidic (1.5), and artificial sweeteners  are .5 Tobacco is acidic - worse with the chemicals  put in it, caffeine 1.0 to 1.5 generally (includes  ordinary coffee and black tea). Liquor is 1.0 - 2.0.  What about fruit and vegetables? The good news  is that most fruits and vegetables are alkaline  forming, although starchy vegetables such as  potatoes are not good to take with meat (acidic),  as starches neutralize the digestive acid required to  digest the protein. Filtered water of course is a must. Balancing the body can improve your overall health GANODERMA and Spirulina- assist the body to maintain or improve its overall general  well being. Both are Highly Alkaline.   Acidity Self-Test Introduction Use this checklist to get a sense of how acidic you may be. Determining your acidity levels isn't an exact science, but this  Self-Test can help you get a better idea  of  how urgently you need to begin alkalizing your body.  The idea is this: the more symptoms, the more  acidic you may be, and the more urgent it is for you to begin an alkalizing program. Beginning Symptoms Acne Agitation Muscular pain Cold hands and feet Dizziness Low energy Joint pains that travel Food allergies Chemical sensitivities to odor, gas heat Hyperactivity Panic attacks Pre-menstrual and menstrual cramping Pre-menstrual anxiety and depression Lack of sex drive Bloating Heartburn Diarrhea Constipation Hot urine Strong smelling urine Mild headaches Rapid panting breath Rapid heartbeat Irregular heartbeat White coated tongue Hard to get up in morning Excess head mucous (stuffiness) Metallic taste in mouth Intermediate Symptoms Cold sores (Herpes I & II) Depression Loss of memory Loss of concentration Migraine headaches Insomnia Disturbance in smell, taste, vision, hearing Asthma Bronchitis Hay fever Ear aches Hives Swelling Viral infections (colds, flu) Bacterial infections (staph, strep) Fungal infections Impotence Urethritis Cystitis Urinary infection Gastritis Colitis Excessive falling hair Psoriasis Endometriosis Stuttering Numbness and tingling Sinusitis Advanced Symptoms Crohn's disease Schizophrenia Learning disabled Hodgkin's Disease Systemic Lupus Erythematosis Multiple Sclerosis Sarcoidosis Rheumatoid arthritis Myasthenia gravis Scleroderma Leukemia Tuberculosis All other forms of cancer Source: Alkalize or Die,  Dr. Theodore A. Baroody, 2001.

MUSCLE DEGENERATION When acid-yielding foods lower the body's pH,  the kidneys coordinate efforts to buffer that  acidity. Bones release calcium and magnesium  to re-establish alkalinity, and muscles are  broken down to produce ammonia, which is  strongly alkaline. By the time the response  is all over, your bone minerals and broken  down muscle get excreted in urine.

Long term, excess acidity leads to thinner
bones and lower muscle mass, points out 
Anthony Sebastian, M.D., of the University
of California , San Francisco . These problems
are compounded by normal aging, which increases acidosis, bone loss, and muscle wasting. Along
the way, calcium and magnesium losses can equate 
to deficiencies, with many ramifications. Both 
minerals play essential roles in bone formation 
and normal heart rhythm. Low magnesium levels

can cause muscle cramps, arrhythmias, and anxiety.

"After digestion, all foods report to the kidneys 
as being either acidic or alkaline," he says. 
"The kidneys are responsible for fluid balance 
and maintaining a relatively neutral pH in 

the body."

That's where things get interesting. When 
acid-yielding foods lower the body's pH, 
the kidneys coordinate efforts to buffer

that acidity. Bones release calcium and 
magnesium to re-establish alkalinity, and muscles 
are broken down to produce ammonia, which is
strongly alkaline. By the time the response is 
all over, your bone minerals and broken down

muscle get excreted in urine.

Shifting Your pH Toward Alkaline... ...ALKALINE FOODS... ...ACIDIC FOODS... ALKALIZING VEGETABLES Alfalfa Barley Grass Beets Beet Greens Broccoli Cabbage Carrot Cauliflower Celery Chard Greens Chlorella Collard Greens Cucumber Dandelions Dulce Edible Flowers Eggplant Fermented Veggies Garlic Green Beans Green Peas Kale Kohlrabi Lettuce Mushrooms Mustard Greens Nightshade Veggies Onions Parsnips (high glycemic) Peas Peppers Pumpkin Radishes Rutabaga Sea Veggies Spinach, green Spirulina Sprouts Sweet Potatoes Tomatoes Watercress Wheat Grass Wild Greens ALKALIZING ORIENTAL VEGETABLES Maitake Daikon Dandelion Root Shitake Kombu Reishi Nori Umeboshi Wakame ALKALIZING FRUITS Apple Apricot Avocado Banana (high glycemic) Berries Blackberries Cantaloupe Cherries, sour Coconut, fresh Currants Dates, dried Figs, dried Grapes Grapefruit Honeydew Melon Lemon Lime Muskmelons Nectarine Orange Peach Pear Pineapple Raisins Raspberries Rhubarb Strawberries Tangerine Tomato Tropical Fruits Umeboshi Plums Watermelon ALKALIZING PROTEIN Almonds Chestnuts Millet Tempeh (fermented) Tofu (fermented) Whey Protein Powder ALKALIZING SWEETENERS Stevia ALKALIZING SPICES & SEASONINGS Cinnamon Curry Ginger Mustard Chili Pepper Sea Salt Miso Tamari All Herbs ALKALIZING OTHER Apple Cider Vinegar Bee Pollen Lecithin Granules Molasses, blackstrap Probiotic Cultures Soured Dairy Products Green Juices Veggie Juices Fresh Fruit Juice Mineral Water Alkaline Antioxidant Water ALKALIZING MINERALS Cesium: pH 14 Potassium: pH 14 Sodium: pH 14 Calcium: pH 12 Magnesium: pH 9 Although it might seem that citrus fruits would have an acidifying effect on the body, the citric acid they contain actually has an alkalinizing effect in the system. ACIDIFYING VEGETABLES Corn Lentils Olives Winter Squash ACIDIFYING FRUITS Blueberries Canned or Glazed Fruits Cranberries Currants Plums** Prunes** ACIDIFYING GRAINS, GRAIN PRODUCTS Amaranth Barley Bran, wheat Bran, oat Corn Cornstarch Hemp Seed Flour Kamut Oats (rolled) Oatmeal Quinoa Rice (all) Rice Cakes Rye Spelt Wheat Wheat Germ Noodles Macaroni Spaghetti Bread Crackers, soda Flour, white Flour, wheat ACIDIFYING BEANS & LEGUMES Black Beans Chick Peas Green Peas Kidney Beans Lentils Pinto Beans Red Beans Soy Beans Soy Milk White Beans Rice Milk Almond Milk ACIDIFYING DAIRY Butter Cheese Cheese, Processed Ice Cream Ice Milk ACIDIFYING NUTS & BUTTERS Cashews Legumes Peanuts Peanut Butter Pecans Tahini Walnuts ACIDIFYING ANIMAL PROTEIN Bacon Beef Carp Clams Cod Corned Beef Fish Haddock Lamb Lobster Mussels Organ Meats Oyster Pike Pork Rabbit Salmon Sardines Sausage Scallops Shrimp Scallops Shellfish Tuna Turkey Veal Venison ACIDIFYING FATS & OILS Avacado Oil Butter Canola Oil Corn Oil Hemp Seed Oil Flax Oil Lard Olive Oil Safflower Oil Sesame Oil Sunflower Oil ACIDIFYING SWEETENERS Carob Sugar Corn Syrup ACIDIFYING ALCOHOL Beer Spirits Hard Liquor Wine ACIDIFYING OTHER FOODS Catsup Cocoa Coffee Vinegar Mustard Pepper Soft Drinks ACIDIFYING DRUGS & CHEMICALS Aspirin Chemicals Drugs, Medicinal Drugs, Psychedelic Pesticides Herbicides Tobacco ACIDIFYING JUNK FOOD Coca-Cola: pH 2 Beer: pH 2.5 Coffee: pH 4 ** These foods leave an alkaline ash but have an acidifying effect on the body. Ranked Foods: Alkaline to Acidic Here's a chart that ranks foods from most alkaline to most acidic. Extremely Alkaline Lemons, Watermelon Alkaline Forming Cantaloupe, Cayenne Celery, Dates, Figs, Kelp, Limes, Mango, Melons, Papaya, Parsley, Seaweeds, Seedless Grapes (sweet), Watercress Asparagus, Fruit Juices, Grapes (sweet), Kiwifruit, Passionfruit, Pears (sweet), Pineapple, Raisins, Umeboshi Plums, Vegetable Juices Moderately Alkaline Apples (sweet), Alfalfa Sprouts, Apricots, Avocados, Bananas (ripe), Currants, Dates, Figs (fresh), Garlic, Grapefruit, Grapes (less sweet), Guavas, Herbs (leafy green), Lettuce (leafy green), Nectarine, Peaches (sweet), Pears (less sweet), Peas (fresh, sweet), Pumpkin (sweet), Sea Salt (vegetable) Apples (sour), Beans (fresh, green), Beets, Bell Peppers, Broccoli, Cabbage, Carob, Cauliflower, Ginger (fresh), Grapes (sour), Lettuce (pale green), Oranges, Peaches (less sweet), Peas (less sweet), Potatoes (with skin), Pumpkin (less sweet), Raspberries, Strawberries, Squash, Sweet Corn (fresh), Turnip, Vinegar (apple cider) Slightly Alkaline Almonds, Artichokes (Jerusalem), Brussel Sprouts, Cherries, Coconut (fresh), Cucumbers, Eggplant, Honey (raw), Leeks, Mushrooms, Okra, Olives (ripe), Onions, Pickles (homemade), Radishes, Sea Salt, Spices, Tomatoes (sweet), Vinegar (sweet brown rice) Chestnuts (dry, roasted), Egg Yolks (soft cooked), Essene Bread, Goat's Milk and Whey (raw), Mayonnaise (homemade), Olive Oil, Sesame Seeds (whole), Soy Beans (dry), Soy Cheese, Soy Milk, Sprouted Grains, Tofu, Tomatoes (less sweet), Yeast (nutritional flakes) Neutral Butter (fresh, unsalted), Cream (fresh, raw), Cow's Milk and Whey (raw), Margine, Oils (except olive), Yoghurt (plain) Moderately Acidic Bananas (green), Barley (rye), Blueberries, Bran, Butter, Cereals (unrefined), Cheeses, Crackers (unrefined rye, rice and wheat), Cranberries, Dried Beans (mung, adzuki, pinto, kidney, garbanzo), Dry Coconut, Egg Whites, Eggs Whole (cooked hard), Fructose, Goat's Milk (homogenized), Honey (pasteurised), Ketchup, Maple Syrup (unprocessed), Milk (homogenized), Molasses (unsulferd and organic), Most Nuts, Mustard, Oats (rye, organic), Olives (pickled), Pasta (whole grain), Pastry (whole grain and honey), Plums, Popcorn (with salt and/or butter), Potatoes, Prunes, Rice (basmati and brown), Seeds (pumpkin, sunflower), Soy Sauce, Wheat Bread (sprouted organic) Extremely Acidic Artificial Sweeteners, Beef, Beer, Breads, Brown Sugar, Carbonated Soft Drinks, Cereals (refined), Chocolate, Cigarettes and Tobacco, Coffee, Cream of Wheat (unrefined), Custard (with white sugar), Deer, Drugs, Fish, Flour (white wheat), Fruit Juices with Sugar, Jams, Jellies, Lamb, Liquor, Maple Syrup (processed), Molasses (sulphured), Pasta (white), Pastries and Cakes from White Flour, Pickles (commercial), Pork, Poultry, Seafood, Sugar (white), Table Salt (refined and iodised), Tea (black), White Bread, White Vinegar (processed), Whole Wheat Foods, Wine, Yoghurt (sweetened)

14.0 Sodium Hydroxide: Alkaline 13.0 Lye 11.0 Ammonia 10.5 Milk of Magnesia 8.3 Baking Soda 7.4 Human Blood 7.0 Pure Water: Neutral 6.6 Milk: Acid 4.5 Tomatoes 4.0 Wine and Beer 3.0 Apples 2.2 Vinegar 2.0 Lemon Juice 1.0 Battery Acid 0.0 Hydrochloric acid Very Alkaline-Yielding Foods Spinach Raisins Dates Walnuts Note: All fruits and vegetables are alkaline yielding, unless they have been pickled or marinated. "Your pH is really a sign of how your body is managing your mineral reserves."