ACID / ALKALINE BALANCE AND
testing it for pH, using pH paper. This is a way to
OTHER FOOD SELECTION
SYSTEMS
by Tom Billings
The terms acid and alkaline, when used in
reference to food, normally refer to the pH (acid
or alkaline) of the ash that results when the food
is burned. As your digestive system is a kind of
fire, the inference is that alkaline ash => alkaline
in digestion, and in its effect on your body, with
similar comments applying to acid ash food. This
results in a class- ification of foods into the
categories: acid, neutral, alkaline.
Most raw-foods diets are predominantly alkaline
forming foods, though many fermented foods
(raw sauerkraut, seed cheese, raw pickles, etc.)
are very acid forming. Sprouting and soaking
reportedly reduce the acidity of seeds and nuts.
The idea behind using acid/alkaline as a guide is
to balance (or manage) the pH of your system.
Excess acidity is regarded as bad for you - can
cause headaches and stiff muscles. It is
reported that your system "borrows" calcium
from your central nervous system* to
compensate for excess acidity elsewhere.
Excess alkalinity is also reportedly bad -
reportedly it can cause anxiety, muscle spasms.
(* the myelin sheath surrounding your nerves is
rich in calcium.)
Gabriel Cousens discusses the topic of
acid/alkaline balance in his book "Conscious
Eating". He suggests collecting a 24-hour urine
sample (all urine passed in 24 hour period) and
monitor the pH of your body. The idea of testing
has some intellectual appeal, but the logistical
aspects of collection are not so appealing!
Acid/alkaline balance is one of a number of food
selection systems that one can use. A partial list
of potentially relevant systems is as follows:
* eating to obtain a list of nutrients (Western
nutrition) * acid/alkaline balance * balancing
yin-yang (Traditional Chinese Medicine) *
balancing/controlling the Ayurvedic humors -
vata (air), pitta (fire), kapha (water) * eating to
get all 5-6 tastes (Ayurveda, Traditional Chinese
Med.) * food combining (Natural Hygiene, other
systems) * mono-eating: eating 1 food, or 1 type
of food, at a meal * sequential mono-eating,
guided by senses (instinctive eating)
It would be nice if the above systems were
consistent with each other, but life is not that
simple. What one can do is to choose/use a
system for general guidance, as you experiment
to see which foods agree with you. The most
important thing is how you personally react to a
particular food, not the general claims of a
particular system. Over time, you will learn which
foods are good for you and which don't agree
with you.
I would also advise against being too strict or too
dogmatic regarding adhering to any particular
system(s). Too many rules can make your eating
stressful rather than nourishing and nurturing!

Acid and Alkaline Foods - Insight by Viktoras
The following discussion, is more on therapeutic
level, and one can overlook my suggestions
for years, before it starts showing the
troublesome results. It is good to have an
awareness.
As to fruit, only tree picked (and high
alkaline quality soil) ripe fruit are alkaline -
most of what you purchase at health food stores,
organic markets and grocery stores are acid.
If you have done an alkaline diet, with very little
fruit, you would shudder after the first biting into
most fruit, due to the acid feel. But, if you are
over acidified, you will never know it. Like an
alcoholic, feels great and needs a shot, as
well as craves, the alcohol. An acid excess
person, craves acid, that has to do with
homeostasis whereby change for good or bad,
are stressful and uncomfortable.
Your body does well, on at least 80% alkaline
diet. some some acid cannot hurt. However, the
intake of acid, will erode tooth enamel - that is
why, after acids, a brushing with clay based
toothpaste (make at home: non-scented clay
mix enough water, to make tooth paste
consistency, add a little sea salt and baking
soda- keeps for weeks).
As to nut - they are acid forming and major
stress to body, unless you soak them , 6 to 24
hrs, depending on size. Nuts and seeds are 60%
plus in fat as well as high in protein - hard to
digest. Soaking, activates the enzymes in seeds,
which predigest the food. The inherent enzyme
inhibitors are flushed out, the phytates and
oxalates (which reduce bio-availability and
absorption of minerals). The high metabolic
waste of the fat and protein digestion, which is
acid, is also flushed out in soaking, which would
have been created in your body.
Probiotic cultures (Kombucha and apple cider
vinegar ) are acidic - all you have to give some to
a person, who has a history of migraine - it will
trigger an attack. Migraine is a severe acid
generated condition.
Fermented foods are fine, since they can be part
of that 20% of the acidic dietary intake.
The raw unpasteurized milks of animals are
alkalizing, though one is better of consuming nut
and seed milks.
The germinated grains and legumes are also
alkalizing.
Indigestion - creates rancidity, fermentation,
putrefaction and sourness. It will happen due
to poor eating habits, no matter how good is the
dietary choices. Over-eating has an acidifying
effect - due to food indigestion and spoilage.
Inadequate rest, inadequate water intake
(though raw foodist need far less, except during
the detox and or stress period). Anger, poor
attitude, over all stress is acidifying.
Love in Service
Viktoras