intertruth: the garden of eden is your cure

Rosa Lokey Orbe, J.D. CalBRE License # 02067079

The acid-alkaline pH factor 


The perfect pH number for the body is around 7.35. pH stands for parts per hydrogen.


There are foods that after digestion they promote acidity in the body or alkalinity in the body.

Many people have misunderstood this concept due to a lot of information by people that do not understand diet, physiology, chemistry or nutrition, which all go together.

First of all let me explain that PROTEIN is in everything that grows up out of the ground. In other words it is in FRUITS and VEGETABLES. It is a molecular structure consisting ALWAYS of HYDROGEN, OXYGEN, CARBON and NITROGEN and sometimes potassium and phosphorus. Proteins perform a vast array of functions within living organisms, including catalyzing metabolic reactions, DNA replication, responding to stimuli, and transporting molecules from one location to another. The best-known role of proteins in the cell is as enzymes, which catalyze chemical reactions. Enzymes are usually highly specific and accelerate only one or a few chemical reactions. Enzymes carry out most of the reactions involved in metabolism, as well as manipulating DNA in processes such as DNA replication, DNA repair, and transcription. It is IMPERATIVE for a healthy body But you do not need a lot of it. It occurs in its proper proportions in nature.


So for the body to create a proper acid and alkaline balanced body it needs mostly a plant based diet to achieve that.


FRUITS are mostly citric acid or ACID foods or they are LOW ACID fruits, this means that they go into the body as an acid but once the body digests them and utilizes the components (many people call this (ASH), then the natural thing for the body to do is to create balance and the body becomes more alkaline. So these are called alkaline causing foods.

ACIDIC FRUITS: lemons, grapefruit, oranges, (see chart below) MOST FRUITS AND VEGETABLES ARE ALKALINE CAUSING. These foods are rich in sodium, potassium, calcium, and iron along with vitamins and minerals. This diet allows the small intestine tract lining to be healthy and absorb the minerals and nutrients. These in turn are transported all through the body and fight viruses, bad bacteria, and cancer causing antibodies.


MEAT AND PROCESSED FOODS are not grown from the earth and have had any nutrients removed with the processing practice and since they are alkaline in nature and then once digested they become a acidic balanced environment in the body. Lets say you have a pH factor of 7.00 in your body and over a few weeks you eat only processed foods and or meats, in no time you will have about a 4.0pH factor in your body and this is considered immuno-compromized and now you are prime for cancer to form.


The good news is that you can return your body to balance just by eating the right foods.


Food PH Chart - Most Alkaline and Acidic Foods

Balanced body chemistry is of utmost importance for the maintenance of health and correction of disease. Acidosis, or over-acidity in the body tissues, is one of the basic causes of many diseases, especially the arthritic and rheumatic diseases.

All foods are "burned" in the body--more commonly called "digested"-- leaving an ash as the result of the "burning", or the digestion. This food ash can be neutral, acid or alkaline, depending largely on the mineral composition of the foods. Some foods leave an acid residue or ash, some alkaline. The acid ash (acidosis) results when there is a depletion of the alkali reserve or the diminution in the reserve supply of fixed bases in the blood and the tissues of the body.

It is, therefore, vitally important that there is a proper ratio between acid and alkaline foods in the diet. The natural ratio in a normal healthy body is approximately 4 to 1 -- four parts alkaline to one part acid, or 80% to 20%. When such an ideal ratio is maintained, the body has a strong resistance against disease. In the healing of disease, when the patient usually has acidosis, the higher the ratio of alkaline elements in the diet, the faster will be the recovery. Alkalis neutralize the acids. Therefore in the treatment of most diseases it is important that the patient's diet includes plenty of alkaline-ash foods to offset the effects of acid-forming foods and leave a safe margin of alkalinity.

A healthy body usually keeps large alkaline reserves which are used to meet the emergency demands if too many acid-producing foods are consumed. But these normal reserves can be depleted. When the alkaline-acid ratio drops to 3 to 1, health can be seriously menaced. Your body can function normally and sustain health only in the presence of adequate alkaline reserves and the proper acid-alkaline ratio in all the body tissues and the blood.

For optimum health and maximum resistance to disease, it is imperative that your diet is slightly over-alkaline. The ideal ratio, according to the world's foremost authority on the relationship between the acid-alkaline ratio in the diet in health and disease, Dr. Ragnar Berg, is about 80% alkali-producing foods and 20% acid-producing foods.

Below are tables of common foods with an approximate potential acidity or alkalinity, as present in one ounce of food.

Figs

30.0

Potatoes

2.0

Soy Beans

12.0

Pineapple

2.0

Lima Beans

12.0

Cabbage

1.8

Apricots

9.5

Grapefruit

1.7

Spinach

8.0

Tomatoes

1.7

Turnip/Beettops

8.0

Peaches

1.5

Raisins

7.0

Apples

1.0

Almonds

3.6

Grapes

1.0

Carrots

3.5

Bananas

1.0

Dates

3.0

Watermelon

1.0

Celery

2.5

Millet

0.5

Cucumber

2.5

Brazil nuts

0.5

Cantaloupe

2.5

Coconuts

0.5

Lettuce

2.2

Buckwheat

0.5

Watercress

2.0

Neutral (near/neutral) Ash Foods

milk

Vegetable oils

Butter

White sugar

Acid-Forming Foods

Oysters

5.0

Rice

2.5

Veal

3.5

W.Wheat/Rye bread

2.5

Most Fish

3.5

Most nuts (X-almond/brazil nut)

2.0

Organ meats

3.0

Natural Cheese

1.5

Liver

3.0

Lentils

1.5

Chicken

3.0

Peanuts

1.0

Fowl

3.0

Eggs

3.0

Most Grains

3.0



Most grains are acid-forming, except millet and buckwheat, which are considered to be alkaline. Sprouted seeds and grains become more alkaline in the process of sprouting.

All vegetable and fruit juices are highly alkaline. The most alkali-forming juices are: fig juice, green juices of all green vegetables and tops, carrots, beet, celery, pineapple and citrus juices. Vegetable broth is an extremely alkalizing drink.

Additional Charts:

ALKALIZING FOODS

VEGETABLES

Garlic

Asparagus

Fermented Veggies

Watercress

Beets

Broccoli

Brussel sprouts

Cabbage

Carrot

Cauliflower

Celery

Chard

Chlorella

Collard Greens

Cucumber

Eggplant

Kale

Kohlrabi

Lettuce

Mushrooms

Mustard Greens

Dulce

Dandelions

Edible Flowers

Onions

Parsnips (high glycemic)

Peas

Peppers

Pumpkin

Rutabaga

Sea Veggies

Spirulina

Sprouts

Squashes

Alfalfa

Barley Grass

Wheat Grass

Wild Greens

Nightshade Veggies

FRUITS

Apple

Apricot

Avocado

Banana (high glycemic)

Cantaloupe

Cherries

Currants

Dates/Figs

Grapes

Grapefruit

Lime

Honeydew Melon

Nectarine

Orange

Lemon

Peach

Pear

Pineapple

All Berries

Tangerine

Tomato

Tropical Fruits

Watermelon

PROTEIN

Eggs

Whey Protein Powder

Cottage Cheese

Chicken Breast

Yogurt

Almonds

Chestnuts

Tofu (fermented)

Flax Seeds

Pumpkin Seeds

Tempeh (fermented)

Squash Seeds

Sunflower Seeds

Millet

Sprouted Seeds

Nuts

OTHER

Apple Cider Vinegar

Bee Pollen

Lecithin Granules

Probiotic Cultures

Green Juices

Veggies Juices

Fresh Fruit Juice

Organic Milk

(unpasteurized)

Mineral Water

Alkaline Antioxidant Water

Green Tea

Herbal Tea

Dandelion Tea

Ginseng Tea

Banchi Tea

Kombucha

SWEETENERS

Stevia

SPICES/SEASONINGS

Cinnamon

Curry

Ginger

Mustard

Chili Pepper

Sea Salt

Miso

Tamari

All Herbs

ORIENTAL VEGETABLES

Maitake

Daikon

Dandelion Root

Shitake

Kombu

Reishi

Nori

Umeboshi

Wakame

Sea Veggies

ACIDIFYING FOODS

FATS & OILS

Avocado Oil

Canola Oil

Corn Oil

Hemp Seed Oil

Flax Oil

Lard

Olive Oil

Safflower Oil

Sesame Oil

Sunflower Oil

FRUITS

Cranberries

GRAINS

Rice Cakes

Wheat Cakes

Amaranth

Barley

Buckwheat

Corn

Oats (rolled)

Quinoi

Rice (all)

Rye

Spelt

Kamut

Wheat

Hemp Seed Flour

DAIRY

Cheese, Cow

Cheese, Goat

Cheese, Processed

Cheese, Sheep

Milk

Butter

NUTS & BUTTERS

Cashews

Brazil Nuts

Peanuts

Peanut Butter

Pecans

Tahini

Walnuts

ANIMAL PROTEIN

Beef

Carp

Clams

Fish

Lamb

Lobster

Mussels

Oyster

Pork

Rabbit

Salmon

Shrimp

Scallops

Tuna

Turkey

Venison

PASTA (WHITE)

Noodles

Macaroni

Spaghetti

OTHER

Distilled Vinegar

Wheat Germ

Potatoes

DRUGS & CHEMICALS

Chemicals

Drugs, Medicinal

Drugs, Psychedelic

Pesticides

Herbicides

ALCOHOL

Beer

Spirits

Hard Liquor

Wine

BEANS & LEGUMES

Black Beans

Chick Peas

Green Peas

Kidney Beans

Lentils

Lima Beans

Pinto Beans

Red Beans

Soy Beans

Soy Milk

White Beans

Rice Milk

Almond Milk

ALKALINE FRUITS

ACID FRUITS

ALKALINE VEGETABLES

ACID VEGETABLES

ALKALINE DIARY PRODUCTS

ACID DIARY PRODUCTS

ALKALINE FLESH FOODS

ACID FLESH FOODS

ALKALINE CEREALS

ACID CEREALS

ALKALINE MISC.

ACID MISC.

ALKALINE NUTS

ACID NUTS

NEUTRAL

http://alkaline-alkaline.com/ph_food_chart.html