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Alcanisation or acidification


The body must have a good balance between acidic and alkaline substances. To achieve this, it has different means. This, for example, keeps the blood at a slightly alkaline pH, around 7.35.

Despite the mechanisms involved in the acid-base regulation of the various liquids in the body, it is the mineral reserves available that ultimately make all the difference.

Four minerals in particular make up these reserves. These include sodium, calcium, potassium and magnesium. When the body has these minerals in appreciable amounts, it can avoid acidification. On the other hand, if the reserves of these minerals are low, acidification is to be feared.

In fact, when it comes to blood, we cannot really talk about acidification. Rather, we need to talk about a decrease in alkalization. The blood may not have an acid pH, but it may have a slightly less alkaline pH than normal. Blood can, for example, have a pH of 7.28 instead of a normal pH of 7.35. This small margin is significant and can put the body in a difficult position.

Alkaline or acidic residue left by food

The alkaline minerals listed above, of course, come from food. In general, it is fruits and vegetables that have an alkaline residue. Cereals have an acid residue, as do cheeses and meats.

If a person includes good amounts of fruits and vegetables in their diet, they can be assured that they have enough alkaline minerals to escape the acidification of their body. On the other hand, if it places too much emphasis on the consumption of protein-rich foods, it will have difficulty avoiding acidification.

Protein-rich foods generally contain high amounts of phosphorus and nitrogen, both of which are acidifying. This is why these foods leave an acid residue. They should therefore be consumed in moderation.

If the food balance between the consumption of fruits and vegetables (alkalizing foods) and cereals, cheeses and meats (acidifying foods) is achieved, the trend towards acidification will be avoided.

As can be seen, the choice of food is decisive in this regard. Many people are not so concerned about it, but they would be better off doing so because this issue of alkalization and acidification is really fundamental to health.