Proper Body PH and Acidity
I remember first learning about pH in my high school chemistry class. We used litmus paper and tested the acidity of different solutions. I didn’t appreciate that class at the time. I had no idea of how important my body pH actually was in regards to my overall health and well-being. Now that I am older and wiser (and the years of disregard for my own internal pH have caught up to me), I more fully appreciate the importance of a proper acid/alkaline balance.
All chemical processes have an ideal pH (or acid/alkaline range) at which they are most efficient. The human body is full of chemical processes and functions optimally at a slightly alkaline pH of 7.0 to 8.0.
Human blood is slightly alkaline. The body makes every effort to maintain its alkalinity at a constant level. To do this, the body will normally put away a reserve of alkaline minerals for future use. Normally, this would allow the body to have an ample reserve of alkaline minerals readily accessible; however an alkaline poor diet, dysfunctional carbohydrate metabolism or weak blood sugar regulation can cause the body not to store alkaline minerals- creating the potential for over acidification.
Minerals can be supplied by most of our foods. The acidity or alkalinity of a particular food is determined by the total balance of minerals in that food and not by how it tastes. The residue that remains after it is metabolized is what will determine whether it is alkaline, acidic or neutral in the body. Lemon is a great example of a food that tastes acidic but leaves behind an alkaline residue in the body.