ACID IN THE TEMPLE?
Is your body temple acidic or alkaline. This is a very
important question to which all should give very serious consideration. “In
normal health,”
explains Dr. H
K Bakhru, “the
reaction of the blood is alkaline and that is essential for our physical and
mental well-being.”
Your pH Tells The Story
Your pH is the abbreviation for
potential hydrogen. “The pH of any solution is the
measure of its hydrogen-ion concentration. The higher the pH reading,
the more alkaline and oxygen rich the fluid is. The lower the pH
reading, the more acidic and oxygen deprived the fluid is. The pH range
is from 0 to 14, with 7.0 being neutral. Anything above 7.0 is alkaline,
anything below 7.0 is considered acidic.”
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Measuring Your pH
The pH level can be determined by the saliva, the urine or the blood. The saliva is
generally more acidic than blood but is a very good indicator of the acidic or
alkaline nature of the blood if the test is not taken to soon after a meal.
“Salivary pH is a fair
indicator of the health of the extracellular fluids and their alkaline mineral
reserves.”
Optimal pH for saliva is 6.4-6.8. “A reading lower than 6.4 is indicative of insufficient alkaline
reserves.”
Urine pH
“The urine reveals the alkaline building (anabolic) and acid tearing down
(catabolic) cycles. The pH of urine indicates the efforts of the body
via the kidneys, adrenals, lungs and gonads to regulate pH through the buffer
salts and hormones. Urine can provide a fairly accurate picture of body
chemistry, because the kidneys filter out the buffer salts of pH regulation
and provide values based on what the body is eliminating. Urine pH can
vary from around 4.5 to 9.0 for its extremes, but the ideal range is 5.8 to
6.8.”
Blood pH
“Human blood stays in a very narrow pH range right
around ( 7.35 - 7.45 ). Below or above this range means symptoms and
disease. If blood pH moves to much below 6.8 or above 7.8, cells
stop functioning and the patient dies. The ideal pH for blood is 7.4
A healthy blood pH without cancer has acid + alkaline balance almost
equal. Actually a healthy body is slightly alkaline measuring
approximately 7.4. This ideal blood 7.4 pH measurement means it is just
slightly more alkaline than acid.”
So we find that the blood, in a healthy state, is slightly more alkaline than
acid. In fact having acidic blood invites disease and sickness. However,
maintaining a slightly alkaline pH enables the body to fight off any sickness
or disease.
How It Works
Carbohydrates and fats makeup about 90% of the normal fuel of the body. In normal health all of
this matter is converted into carbon dioxide, gas, and water. About half of
the remaining 10% is also converted into gas and water. “This huge amount
of acid is transported by the blood to the various points of discharge, mainly
the lungs. By virtue of its alkalinity, the blood is able to transport the
acid from the tissues to the discharge points.”
The point that should not be taken lightly is that it is the
alkalinity of the blood that enables it to safely transport the acid from the
tissues to the discharge points. Therefore if the blood is deprived of
this alkalinity, over a period of time, the
system becomes acidic, is compromised, and disease and finally
premature death is the result. When a person is determined to have excessive
acid in their body fluids, they are said to have acidosis.
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ACIDOSIS
Dr. T.A. Baroody Jr. in explaining the affect of an
acidic system on the body’s organs explains the following:
HEART
“The heart is one of the most
alkaline-dependent organs in the body. It is partly enervated by the vagus
nerve which functions best in an alkaline environment.
Correct heartbeat is altered by acid wastes. These wastes rob
the blood of proper oxygenation and degeneration of the heart follows. An
alkaline system creates an ideal heart function.”
STOMACH
“Digestive difficulties
(belching, bloating, sensitivity at the waist, intestinal gas, regurgitation,
hiccups, lack or limitation of appetite, nausea, vomiting, diarrhea,
constipation, colic in children) may indicate vagus nerve problems and
possible hiatus hernia syndrome, which can produce acid residue throughout the
system. Hiatus hernia can quickly reduce necessary hydrochloric acid in the
stomach.
Without proper hydrochloric
acid breakdown of foods, the foods become too acidic.”
LIVER
“The liver has
over three hundred functions, including processing acid toxins from the blood
and producing numerous alkaline enzymes for the system and is your first line
of defense against any poisons. All the nourishment obtained through the
gastrointestinal tract enters the blood by way of the liver.
NORMAL LIVER
The load on the
liver is much heavier when acid waste products are constantly floating in the
blood. If the liver becomes too congested with protein acid wastes, death is
imminent”.
PANCREAS
“The pancreas
is highly dependent on correct alkaline diet. All aspects of pancreatic
function reduce excess acidity and regulate blood sugar balance.
To
have proper blood sugar balance, you must maintain a primarily
alkaline-forming diet.”
SMALL
INTESTINES
“The Peyer's
Patches, in the upper portion of the small intestines are crucial to life.
They are essential for proper assimilation of food and producing lymphocytes
for the lymphatic system's wide ranging nodal network. They also produce large
amounts of the enzyme "chyle", which is a major alkalizing
substance.
The uninterrupted
flow of chyle into the system is crucial. Too much acid waste production from
acid-forming foods is a great burden on the Peyer's Patches, which lessens the
production of chyle.”
KIDNEYS
“In an adult, about 1 liter of blood
per minute passes through the kidneys. By executing their primary duty, the
kidneys keep the blood alkaline and extract acid. Kidneys that are
over-stressed with too much acidity create kidney stones, which are composed
of waste acid cells and mineral salts that have become gummed together in a
waste acid substance.
Therefore,
by reducing acid-forming products from entering the body, the chances are
better that you can avoid this painful condition.”
.
COLON
“The colon must
be kept clean of accumulated acid wastes. Poisons collect on the colon walls
and in cases of diarrhea or constipation will harden and reabsorb
into the
bloodstream. Good
bowel action (complete elimination) must be done at least 2 times per day.”
LYMPHATIC SYSTEM
"There are 600-700
lymph glands in the body. Lymph fluid carries nutrition to the cells and
removes acid waste products. Lymph fluid flows best in an alkaline
environment. When the body is overly acidic, it slows, creating one of the
most chronic, long-term, life-threatening situations. Gradually, the lymph
dries and begins to form very tiny to very large adhesions throughout the
tissues. These adhesions can interfere not only with lymph fluid but with
blood flow as well. Hindered lymph flow increases tissue acid storage. Not
drinking enough purified water will also slow the lymph. Waste products from
foods that are not properly digested are reabsorbed into general circulation
via the lymphatic ducts of the small intestine. In addition, bowel movements
that do not completely clear the body of its daily poisons are also
reabsorbed.”
NEGATIVE EMOTIONS CREATE ACIDITY:
“Have
you ever been so upset with someone or something that you get an upset
stomach? All negative emotions create an acidic environment.”
Adding to this insight Dr.
H K Bakhru explaines, “Whenever
the alkalinity of the blood is reused, even slightly, its ability to transport
the carbon dioxide gets reduced. This results in the accumulation of acid in
the tissue. This condition is known as acidosis or hyper alkalinity. It is
breeding ground for most diseases. Nephritis or Bight''s disease, rheumatism,
premature old age, arteriosclerosis, high blood pressure, skin disorders and
various degenerative diseases are traceable to this condition.
Acidosis can be
prevented by maintaining a proper ratio between acid and alkaline foods in the
diet. All flesh foods leave highly acid ash and lower the alkali reserve of
the blood and tissue fluids to a very large extent. Eggs do the same but less
strongly then meats…”
“Foods
are classified as acid-producing or alkaline-producing depending on their
reaction on the urine. Calcium, magnesium, sodium and potassium present in
foods contribute to the alkaline effect, while sulphur, phosphorus and
chlorine contribute to the acidic effect. Depending on the pre-dominating
constituents in a particular food, it is classified as acid-forming or
alkaline- forming.
Effect of Foodstuffs
“The
effect of foodstuffs upon the alkalinity of the blood depends upon their
residues, which they leave behind after undergoing oxidation in the body. It
is an error to presume that because a food tastes acid, it has an acidic
action in the blood. For instance, fruits and vegetables have organic acids in
combination with the soda and potash in the form of acid salts. When
the acids are burnt or utilized in the body, the alkaline soda or potash is
left behind. Hence the effect of the natural fruit acids is to increase the
alkalinity of the blood rather than reduce it.”
Another writer commenting on the
Alkaline/Acid subject says: “An
acidic pH can occur from, an acid forming diet, emotional stress, toxic
overload, and/or immune reactions or any process that deprives the cells of
oxygen and other nutrients. The body will try to compensate for acidic
pH by using alkaline minerals. If the diet does not contain enough
minerals to compensate, a build up of acids in the cells will occur.
“An acidic balance will: decrease the body's ability to absorb
minerals and other nutrients, decrease the energy production in the cells,
decrease it's ability to repair damaged cells, decrease it's ability to
detoxify heavy metals, make tumor cells thrive, and make it more susceptible
to fatigue and illness. A blood pH of 6.9, which is only slightly
acidic, can induce coma and death.
“The reason acidosis is more common in our society
is mostly due to the typical American diet, which is far too high in acid
producing animal products like meat, eggs and dairy, and far too low in
alkaline producing foods like fresh vegetables. Additionally, we eat
acid producing processed foods like white flour and sugar and drink acid
producing beverages like coffee and soft drinks. We use too many drugs,
which are acid forming; and we use artificial chemical sweetners like
NutraSweet, Spoonful, Sweet 'N Low,
Equal, or Aspartame,
which are poison and extremely acid forming. One of the best
things we can do to correct an overly acid body is to clean up the diet and
lifestyle. To maintain health, the diet should consist of 60% alkaline forming
foods and 40% acid forming foods. To restore health, the diet should
consist of 80% alkaline forming foods and 20% acid forming foods.”
If you are suffering from any sickness or disease (dis-ease)
it is always necessary to purify the blood, to provide the body with the
correct foods, and by and large to adapt an overall healthy lifestyle.
Such a lifestyle would include Plenty of sunshine, trust
in the Creator, exercise, plenty of water (inside and out), lots of fresh air,
rest, correct diet or nutrition, and self control or temperance in all things.
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Following are charts which depict many of the alkaline
and acid foods. Remember your body is your temple and you want to cleanse the
temple so that it will not be overly acidic. The blood, which is the life of
the flesh, must be pure if we would have good health for it feeds the cells,
which make the tissues, which form the organs, which make up the various
systems of the body upon which the total health of the body is determined.
Therefore we read the biblical admonition, a health
secret from the Creator Himself, that “the
life
of the flesh
is in the blood”,
“it is the life
of all flesh;
the blood
of it is for the life.” Leviticus
17:11,14.
If we take this golden truth, that the life of the flesh,
all flesh, is in the blood, and act upon it we are guaranteed a promise of
good health and a life free of disease or dis-ease. God Bless.
K.M. Henry M.M.
DONNA’S
CORNER WILL
RESUME
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Ranked
Foods: Alkaline to Acidic
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Extremely Alkaline
Lemons, watermelon.
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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, and vegetable juices.
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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).
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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, tomatoes
(sweet), vinegar (sweet brown rice).
Chestnuts (dry, roasted), egg yolks (soft cooked), essene bread,
mayonnaise (homemade), olive oil, sesame seeds (whole), soy beans
(dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes (less sweet),
and yeast (nutritional flakes).
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Moderately Acidic
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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 (pasteurized),
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, and wheat bread
(sprouted organic).
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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), d), pasta (white), pastries and cakes
from white flour, pickles (commercial), pork, poultry, seafood, sugar
(white), table salt (refined and iodized), tea (black), white bread, white
vinegar (processed), whole wheat foods, wine, and yogurt (sweetened).
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More
Ranked Foods: Alkaline to Acidic
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Highly Alkaline
Forming Foods
Baking soda, sea salt, mineral water, pumpkin seed, lentils, seaweed,
onion, taro root, sea vegetables, lotus root, sweet potato, lime, lemons,
nectarine, persimmon, raspberry, watermelon, tangerine, and pineapple.
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Moderately
Alkaline Forming Foods
Apricots, spices, kambucha, unsulfured molasses, soy sauce, cashews,
chestnuts, pepper, kohlrabi, parsnip, garlic, asparagus, kale, parsley,
endive, arugula, mustard green, ginger root, broccoli, grapefruit,
cantaloupe, honeydew, citrus, olive, dewberry, carrots, loganberry, and
mango.
Low Alkaline
Forming Foods
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Most herbs, green tea, mu tea, rice syrup, apple cider vinegar, sake,
quail eggs, primrose oil, sesame seed, cod liver oil, almonds, sprouts,
potato, bell pepper, mushrooms, cauliflower, cabbage, rutabaga, ginseng,
eggplant, pumpkin, collard green, pear, avocado, apples (sour),
blackberry, cherry, peach, and papaya.
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Very Low Alkaline
Forming Foods
Ginger tea, umeboshi vinegar, ghee, duck eggs, oats, grain coffee, quinoa,
japonica rice, wild rice, avocado oil, most seeds, coconut oil, olive oil,
flax oil, brussel sprout, beet, chive, cilantro, celery, okra, cucumber,
turnip greens, squashes, lettuces, orange, banana, blueberry, raisin,
currant, grape, and strawberry.
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Very Low Acid
Forming Foods
Curry, koma coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep
cheese, chicken, gelatin, organs, venison, fish, wild duck, triticale,
millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil,
sunflower oil, pine nuts, canola oil, spinach, fava beans, black-eyed
peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut, guava,
dry fruit, figs, and dates.
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Low Acid Forming Foods
Vanilla, alcohol, black tea, balsamic
vinegar, cow milk,
aged cheese, soy cheese, goat milk, game meat, lamb, mutton, boar, elk,
shell fish, mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut,
farina, semolina, white rice, almond oil, sesame oil, safflower oil,
tapioca, seitan, tofu, pinto beans, white beans, navy beans, red beans,
aduki beans, lima beans, chard, plum, prune and tomatoes.
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Moderately Acid
Forming Foods
Nutmeg, coffee, casein, milk protein, cottage cheese, soy milk, pork,
veal, bear, mussels, squid, chicken, maize, barley groats, corn, rye, oat
bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil, green
peas, peanuts, snow peas, other legumes, garbanzo beans, cranberry, and
pomegranate.
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Highly Acid
Forming Foods
Tabletop sweeteners like (NutraSweet, Spoonful, Sweet 'N Low, Equal or
Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops,
malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice
cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts,
walnuts, brazil nuts, fried foods, soybean, and soft drinks, especially
the cola type. To neutralize a glass of cola with a pH of 2.5, it
would take 32 glasses of alkaline water with a pH of 10.
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