ACIDOSIS

Acidosis is a tendency of the body to be over acid. This occurs when the body loses its alkaline reserve. Persons who have diabetes often suffer from acidosis, and stomach ulcers are associated with this condition. The symptoms of acidosis are frequent sighing, insomnia, water retention, recessed eyes, rheumatoid arthritis, migraine headaches, abnormally low blood pressure, dry hard stools, foul-smelling stools accompanied by a burning sensation in the anus, alternating constipation and diarrhea, difficulty swallowing, burning in the mouth and/or under the tongue, sensitivity of teeth to vinegar and acid fruits, and bumps on the roof of the month or tongue. The causes of acidosis are kidney, liver, and adrenal disorders; improper diet; malnutrition; obesity; ketosis; anger, stress, and fear; anorexia; toxemia; fever; and excess niacin, vitamin C, and aspirin.

Although it might seem that citrus fruits would have an acid effect on the body, the citric acid they contain actually has an alkaline effect in the system, converting to carbon dioxide and water. To treat acidosis, start with small amounts of citric fruits and gradually add larger amounts.

ACID AND ALKALINE SELF-TEST

This test will determine whether your body fluids are either too acidic or too alkaline. An imbalance can cause illnesses such as acidosis or alkalosis.

Purchase nitrazine paper, available at any drugstore, and apply saliva and/or urine to the paper. Always perform the test either before eating or at least one hour after eating. The paper will change color to indicate if your system is overly acidic or alkaline. Red litmus paper turns blue in an alkaline medium and blue litmus paper turns red in a acid medium.

Water is neutral with a pH of 7.0. Anything with a pH below 7.0 is acid, while anything with a pH above 7.0 is alkaline. The ideal pH range for saliva and urine is 6.0 to 6.8. Our body is naturally mildly acidic. Therefore, values below pH 6.3 would be considered too acidic; values above pH 6.8 are too alkaline. The pH value of milk varies from 6.2 to 7.3.

The following foods should be consumed according to the results of your test. If your test indicated one extreme or another, omit the acid- or alkaline-forming foods from your diet until another pH test shows that you have returned to normal. Aklaline-forming foods should be consumed when the body is too acidic (pH under 7). Acid-forming foods should be eaten if the pH is too alkaline. Low-level acid and low-level alkaline foods are almost neutral.

Acid-Forming Foods

  • Alcohol
  • Asparagus
  • Beans
  • Brussels sprouts
  • Catsup
  • Chickpeas
  • Cocoa
  • Coffee
  • Cornstarch
  • Eggs
  • Fish
  • Pepper
  • Poultry
  • Sauerkraut
  • Shellfish

Low-Level Acid-Forming Food

  • Flour products
  • Legumes
  • Lentils
  • Meat
  • Milk
  • Mustard
  • Noodles
  • Oatmeal
  • Olives
  • Organ meats
  • Pasta
  • Soft drinks
  • Sugar
  • Tea
  • Butter
  • Cheeses
  • Coconuts (dried)
  • Fruits (canned/glazed)
  • Fruits (dried sulfured)
  • Grain (most)
  • Ice cream
  • Ice milk (homemade)
  • Lambs quarter
  • Seeds and nuts (most)

Alkaline-Forming Foods

  • Apricots
  • Avocados
  • Corn
  • Dates
  • Fruits
  • Grapefruit
  • Grapes
  • Honey
  • Lemons
  • Maple syrup
  • Melons
  • Millet
  • Molasses
  • Oranges
  • Raisins
  • Soy figs
  • Vegetables

Low-Level Alkaline-Forming Foods

  • Almonds
  • Blackstrap molasses
  • Brazil nuts
  • Buckwheat
  • Chestnuts
  • Coconuts (fresh)
  • Dairy products, soured
  • Lima beans
  • Millet

Prunes, cranberries, and plums are acid forming and remain acidic in the body. Raw fruits become acid forming when sugar is added. All foods with added sugar become acidic. Alcohol, drugs, aspirin, tobacco, and vinegar are also acid forming.

RECOMMENDATIONS

Diet is important. Acidosis results from eating excess animal protein, excess processed junk foods, and cooked food. When ingested, cooked and processed foods become acid in the body. Reduce intake of beef and pork.

Since excess vitamin C may lead to acidosis, reduce intake of vitamin C for a few weeks. When taking vitamin C, use the non-acid forming varieties (buffered, such as sago palm).

Avoid beans, cereals, crackers, eggs, flour products, grains, oily foods, macaroni, and sugar. Reduce cooked and processed foods-cooked food often means dead food. Plums, prunes, and cranberries do not oxidize and therefore remain acid to the body. Avoid these until the situation improves.

Eat 50 percent raw foods such as apples, avocados, bananas, grapefruit, grapes, lemons, pears, pineapples, and all vegetables. Fresh fruits and vegetables reduce acidosis. Phosphorus and sulfur act as buffers to maintain pH. Sulfur is now available in table form. Remember, eating well is living well!! May God richly bless you.

 

 

 

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