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Acid-Yielding Foods Deplete Minerals
If the idea of balancing acid and alkaline foods seems a bit off the wall, it does have a somewhat checkered past. Most people, including physicians, aren't familiar with the dangers of acidosis, except in the most extreme situations. Those include lactic acidosis, from overexercise; ketoacidosis, when diabetes start burning their own fat; and renal acidosis, which can be a sign of kidney failure.
The original scientific research on acid-yielding and alkaline-yielding foods dates back to 1914 and was remarkably accurate, according to Loren Cordain, Ph.D., a professor and researcher in the department of health and exercise science at Colorado State University, Fort Collins.
Then, in the 1930s and 1940s, the acid-alkaline concept was hijacked by early health food "nuts." Among them, William Hay, M.D., proposed an almost ritualistic eating habit based on food acidity or alkalinity. Since then, most doctors have viewed any discussion of acid and alkaline diets with a skeptical eye.
But the problem with acid-producing eating habits is very real, contends Cordain, a leading expert on the Paleolithic, or Stone Age det. "After digestion, all foods report to the kidneys as being either acidic or alkaline," he says. "The kidneys are responsible for fluid balance and maintaining a relatively neutral pH in the body."
That's where things get interesting. When acid-yielding foods lower the body's pH, the kidneys coordinate efforts to buffer that acidity. Bones release calcium and magnesium to reestablish alkalinity, and muscles are broken down to produce ammonia, which is strongly alkaline. By the time the response is all over, your bone minerals and broken down muscle get excreted in urine.
Long term, excess acidity leads to thinner bones and lower muscle mass, points out Anthony Sebastian, M.D., of the University of California, San Francisco. These problems are compounded by normal aging, which increases acidosis, bone loss, and muscle wasting. Along the way, calcium and magnesium losses can equate to deficiencies, with many ramifications. Both minerals play essential roles in bone formation and normal heart rhythm. Low magnesium levels can cause muscle cramps, arrhythmias, and anxiety.
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The pH of common substances
14.0 Sodium Hydroxide: Alkaline
13.0 Lye
11.0 Ammonia
10.5 Milk of Magnesia
8.3 Baking Soda
7.4 Human Blood
7.0 Pure Water: Neutral
6.6 Milk: Acid
4.5 Tomatoes
4.0 Wine and Beer
3.0 Apples
2.2 Vinegar
2.0 Lemon Juice
1.0 Battery Acid
0.0 Hydrochloric acid
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Acid-Yielding Foods
Spaghetti
Corn flakes
While rice
Rye bread
White bread
Whole milk
Lentils
Beef
Pork
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Very Acid-Yielding Foods
Parmesan cheese
Processed (soft) cheeses
Hard cheeses
Gouda cheese
Cottage cheese
Brown rice
Rolled oats
Whole wheat bread
Peanuts
Walnuts
Salami
Luncheon meat, canned
Liver sausage
Chicken
Cod
Herring
Trout
Eggs
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Alkaline-Yielding Foods
Apricots
Kiwifruit
Cherries
Bananas
Strawberries
Peaches
Oranges
Lemon juice
Pears
Pineapple
Peaches
Apples
Watermelon
Celery
Carrots
Zucchini
Cauliflower
Broccoli
Green peppers
Cucumber
Tomatoes
Eggplant
Lettuce
Green beans
Onions
Mushrooms
Mineral water
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Very Alkaline-Yielding Foods
Spinach
Raisins
Dates
Note: All fruits and vegetables are alkaline yielding, unless they have been pickled or marinated.
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