Cellfood and pH Balance

Published: 07th May 2010
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No research over the last decade has been more debatable, misunderstood, and inconclusive than that related to balancing our body pH. This area of study is more typically called the acid/alkaline balance. PH is a way of saying'power of hydrogen' and is measured on a range of zero - 14, with zero at the acidic end, 7 neutral, and fourteen at the most alkaline end.

The scale and measurement CELLFOOD : advanced information 31 represent the relative concentration of hydrogen ions ( H+ ) and hydroxyl ions ( OH- ). All fluids in the human body operate at a particularly particular and optimal pH level. Our bodies continuously work to keep the pH at the right balanced level. When cells are alkaline they are described as'anabolic' which involves a building process. When cells are acidic they are called'catabolic' which involves breaking down molecules.

lots of the contemporary research has focused on our bodies becoming'too acidic' resulting in acidosis. Some of the research even means that cellular anaerobisis and tissue acidosis, each of which are cellular environments without oxygen, spur the breeding of fungus, molds, and bacteria in our bodies, potentially leading to illness. So how do our bodies get to this acidic state?

Mostly thru poor nutritive habits. Foods are separated into two classes : acid forming foods and alkaline forming foods. When our diet consists of too many acid forming foods, the acid load increases andcauses an unattractive effect on enzymatic activity and metabolism. Ultimately, our bodies end up having to use the calcium in our bones to help neutralise the acid and normalize pH. In the near term, this doesn't seem to be a serious problem. Over the passage of time nevertheless most researchers are extraordinarily worried about calcium depletion and changes in bone density.

I should mention here that there's an important difference between acid foods and acid forming foods. That same difference can be found between alkaline foods and alkaline forming foods. In the case of acid and/or alkaline foods, we are talking about the explicit pH of the food itself. When we discuss acid and/or alkaline forming foods, we are making reference to the condition in the body made by the food when correctly digested. Let's take a look at an example : lemons are very acidic with a food pH of about 2. Nevertheless when a
lemon is properly digested it leaves an alkaline ash residue.

When oxidized ( burned up ) in the body, the organic acids become CO2 and water while the alkaline minerals remain in the body as alkaline residue helping to neutralize body acids. Cellfood can be thought of in the same context : although it is more acidic in the bottle- like a lemon- it also leaves an alkaline ash residue in our body, helping to normalize an acidic pH.

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