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The foods we eat are digested and they break down into either an acid or an alkaline end-product in our tissues. This end-product is called the “ash” and is what remains in the body after the food has been broken down. Foods that produce an alkaline ash are called “alkaline forming food” whereas those producing acid ash are called “acid-forming” foods.
A food’s acid or alkaline-forming tendency in the body has nothing to do with the actual pH of the food itself. For example: Though lemons, limes, and grapefruits are chemically acid, tests show that when they are metabolized in the body they actually have an alkalizing effect and are very beneficial. They have very little sugar. And they contain an abundance of oxygen. Lemons are said to be the richest source of minerals and vitamins of any food or foods known to man.
Likewise, meat will test alkaline before digestion but it leaves very acidic residue in the body so, like nearly all animal products, meat is very acid-forming.
Acid forming foods such as (meats, eggs, diary, white sugar and white flour, carbonated beverages and artificial chemical sweetener’s like NutraSweet, Equal, or Aspartame) should be limited or eliminated. Of course, you would do better with the least amount of meat and no milk products as they are very productive of mucus and hinder digestion and absorption of nutrients.
The internal balance of your pH is very important, unfortunately few medical practitioners in western medicine are aware of the major role it plays in causing diseases.
Fresh fruits and vegetables are alkaline forming in the body and contain many electrolyte minerals that help to maintain a healthy pH balance of 7.4 and a reserve of critical electrolytes.
Alkalizing the body fluids (raising pH) is one of the single most important health regeneration benefits available as disease causing microforms (fungi, bacteria, virus etc.) cannot survive in an alkaline oxygenated environment.