How the Modern Diet Became Deficient In Alkaline Minerals-- Boost Your Alkaline Intake
The alkaline mineral deficit of our modern diet is a problem of relatively recent origin. In late Paleolithic times, 35,000 to 20,000 years ago, our hunter-gatherers ancestors ate a highly varied diet that supplied all of the major minerals and most of the trace minerals. In our times the highly processed foods and diet that many eat not only put stress on the body but actually trigger illnesses
Making Substitutions in Your Diet
Once you know which foods are either high in acid or trigger acidity symptoms, and which foods are more healthfully alkaline, you can begin to substitute the more alkaline foods for the ones that are causing you to become overly acidic.
Replace Acid Foods with Less Acidic/More Alkaline Ones
One of the most difficult obstacles we all face when making dietary changes is the prospect of giving up foods we really love. In fact, the inability to give up things we find enjoyable is often the biggest barrier to making changes that can lead to long-term improvements in health and performance.
As mentioned before in my blog foods foods that either contain high levels of acid before we ingest them, like lemon juice and vinegar, or cause acid to be produced in the body after we eat them, like red meat, dairy products, and wheat can trigger illness. Many of these are probably foods that you have eaten all your life, and you may be reluctant to give them up because you enjoy their flavor, taste, or texture.
Incredible improvements in the quality, taste, and appearance of food substitutes for the Alkaline Diet
Fortunately, you can replace highly acidic food or beverage with a similar one that is more alkaline. The trick is to do this with a substitution that retains similarly pleasurable flavors yet is also high in nutrients. For example, you can use nut or rice-based frozen desserts instead of ice cream, or vegetarian burgers instead of hamburgers.
(To learn more about how acidity affects your body you can check out my book The Acid-Alkaline Balance where I go into detail to help you with the substitution options that are available. I have developed a helpful chart which lists many highly acidic foods as well as their more alkaline substitutes.)
In recent years there have been incredible improvements in the quality, taste, and appearance of food substitutes. This has primarily occurred as the demand for low-fat food substitutes has increased. I also have an awesome chart of the pH and the alkaline mineral content of common flavoring agents and condiments. (Put bk link here)
Overacidity and inflammation of tissues can occur in some individuals even before the food has left the stomach. This suggests that a nonchemical process may be taking place since the pH-regulating systems of the body cannot work this rapidly.
To explain this phenomenon, some researchers have suggested that certain stress factors, like the overacidity of foods, may cause an immediate electrical imbalance within the body, which is then followed by the actual chemical responses to the stressor agent.
In contrast, high-alkaline producers or younger individuals with healthy and intact buffering capability may actually benefit from the wide variety of beneficial nutrients contained within highly acidic foods.
Such individuals can handle these foods' iow pH without their causing negative side effects. For example, certain fruit juices that are high in potassium citrate and alkaline salts of citric acid can be used to maintain energy and stamina while participating in athletic activities.
Such drinks are best used by high-alkaline producers who can tolerate their high content of simple sugar and do not develop tissue reactions such as canker sores, heartburn, and other types of irritation from the use of these drinks.
Whether acid or alkaline in their pH prior to ingestion, many foods can also generate a tremendous amount of acid within the body once they are eaten. For example, protein-rich foods of animal origin, like red meat and dairy products, or tough plant protein like the gluten contained in wheat, rye, barley, and oats can stimulate the stomach to produce large amounts of hydrochloric acid, which is needed to begin the breakdown of these proteins.
In addition, coffee, alcohol, and fast foods like pizza can also trigger significant hydrochloric-acid production.
Many foods also cause overacidity, because they trigger either food allergies or specific sensitivities in susceptible individuals. Milk products, wheat, soy, peanuts, and eggs are examples of common foods that contain proteins to which the body can mount an exaggerated immune response in susceptible people.
Many individuals are also allergic to sulfites. These are chemicals used as preservatives in canned, frozen, and otherwise processed foods.
Other foods like tomatoes, oranges, wine, and chocolate as well as the sugars found in milk (lactose) or fruits (fructose) can trigger symptoms of overacidity in individuals who have sensitivities to these foods or lack the enzymes needed to digest them. (Health valley organics and others--non toxic cans)
Finally, many foods—such as red meat (including hamburgers and hot dogs), dairy products, margarine, coconut oil, and palm kernel oil—contain saturated fats, which can cause highly acidic, inflammatory reactions within the body.
All for now, until next time...
PS: Look out for my new eating program and cookbook with recipes for a more low acid diet in major e-retailers.
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