Alkalizing your Diet –

This is the first part of ND Lisa Guy’s article on this topic which is in our issue 6. It is a very important health issue not understood by many. 

The body has an acid-alkaline ratio called it’s pH. Maintaining a healthy pH
is extremely important for good health and prevention of disease. The body
continually works on balancing the pH of its fluids and tissues, however if
this balance is compromised we can become more vulnerable to illness and

If the body becomes too acidic – called ‘acidosis’ – it can contribute to a
range of conditions including cardiovascular disease, obesity, diabetes,
immune deficiencies, accelerated free radical damage, premature aging,
and osteoporosis. Acidic environments also encourage the growth of fungus,
bacteria and viruses.

Our diets play a big role in keeping our body’s pH in check. Acidosis is very
common in today’s society due to our poor diets reliant on acid-forming
foods such as processed sugary foods and animal products, and not enough
alkaline-forming foods such fresh fruits and vegetables.

There is a difference however between acidic foods such as lemons and acid-
forming foods. Lemons are acidic because they contain citric acid, however
when they are digested they become an alkaline-forming food.

During digestion, foods change their chemistry. Whether a food is alkaline
or acidic is based on its mineral content and residue that remains after the
food is digested. Energy is derived from foods by oxidation, which produces a
residue or ash. Some foods leave an ‘acid ash’ (from acid forming foods) and
some leave an ‘alkaline ash’ (from alkaline forming foods).

For optimum health and prevention of disease your diet should be more
alkaline than acidic, 80% alkaline to 20% acid forming foods is recommended. (The whole article is found in issue 6 of our magazine).