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Acid-Base Balance and Disorders

Acid-Base Balance and Blood pH

Acid-base Balance and pH

Blood pH

The term pH means potentials of Hydrogen.

Acidity and alkalinity are expressed on the pH scale, which ranges from 0 (strongly acidic) to 14 (strongly basic, or alkaline). A pH of 7.0, in the middle of this scale, is neutral. Blood is normally slightly basic, alkaline, with a pH range of 7.35 to 7.45. To function properly, the body maintains the pH of blood close to 7.40.

An important property of blood is its degree of acidity and alkalinity, and this is referred to as acid-base balance. The acidity or alkalinity of the blood is indicated on the pH scale.

- The acidity level increases when the level of acidic compounds in the blood rises or when the level of alkaline compounds in the blood falls. Alkalinity levels increases with the reverse process.

- The level of acidic or alkaline compounds in the body rises through increased intake, production, or decreased elimination and falls through decreased intake, production, or increased elimination.

The Importance of Blood pH

Blood pH and Cell Health; we live and die at a cellular level.

The blood pH has a serious effect on all of the body’s systems and the body uses different mechanisms to control the blood’s acid-base balance. The blood’s acid-base balance is controlled by the body because even minor deviations from the normal range can severely affect the brain, arteries, the heart, muscles, and many organs. It can contribute to overwhelming the body leading to serious disease such as cancer.

“Inflammatory disorders often increase the risk of cancer” - Merck: Risk Factors for Cancer

“If the pH deviates too far in either direction, cells become poisoned by their own toxic waste and die. An imbalance pH can cause serious health problems and can lead to the progression of most degenerative diseases including excessive systemic weight gain. Balancing your pH is widely considered to be the single most important thing you can do for your health.” - VÄXA: Buffer pH

- Acid-Base Disorders or blood pH imbalance is promoted by a bad diet and stress leading to Inflammation.
- Inflammation is linked to cancer, heart disease, and strokes.
- Inflammation -> Heart and Stroke

Good acid-base balance and blood pH levels promote:

- Cardiovascular system health
- Healthy cholesterol levels
- Healthy blood sugar balance
- Proper fat metabolism
- Weight loss
- Normal energy balance
- Proper cleansing and repair of tissues
- Disease resistance
- The body’s ability to flush toxins

Two Factors That Contribute to Blood pH Imbalance

• The first is our intake, oxygen-carbon dioxide, and dietary habits.

“When food is metabolized and broken down, it leaves certain chemical and metallic residues, a noncombustible “ash” which, when combined with our body fluids, yields either acid or alkali potentials of pH. Certain foods are “acid-forming” in nature, whereas others are known to be “alkali-forming”.” – VÄXA: Buffer pH

• The second is our production, elimination, and stress.

An overactive adrenal gland, the release of cortisol and aldosterone, the buildup of glucose, lactic acid, and ketones. Sleep deprivation and inflammation.

An over active adrenal gland caused by high levels of stress can release a hormone called aldosterone into the blood stream causing large quantities of potassium to be excreted into the urine. Aldosterone also causes the excretion of magnesium into the urine. Stress and anxiety are the principal acid generators aside from the diet.

Acid-Base Disorders: Acidosis and Alkalosis

Acidosis

The blood has too much acid (or too little base), resulting in a decrease in blood pH.

Acidosis is excessive blood acidity caused by an overabundance of acid in the blood or a loss of bicarbonate from the blood (metabolic acidosis), or by a buildup of carbon dioxide in the blood that results from poor lung function or slow breathing (respiratory acidosis).

Alkalosis

The blood has too much base (or too little acid), resulting in an increase in blood pH.

Alkalosis is excessive blood alkalinity caused by an overabundance of bicarbonate in the blood or a loss of acid from the blood (metabolic alkalosis), or by a low level of carbon dioxide in the blood that results from rapid or deep breathing (respiratory alkalosis).

Metabolic Acidosis and Alkalosis

Metabolic Acidosis and Alkalosis are caused by an imbalance in the production of acids or bases and their excretion by the kidneys.

Metabolic acidosis develops when the amount of acid in the body is increased through ingestion of a substance that is, or can be broken down (metabolized) to, an acid.

Metabolic acidosis can also occur as a result of abnormal metabolism. Even the production of normal amounts of acid may lead to acidosis when the kidneys are not functioning normally and are therefore not able to excrete sufficient amounts of acid in the urine.

Metabolic alkalosis can develop when excessive loss of sodium or potassium affects the kidneys' ability to control the blood's acid-base balance. For instance, loss of potassium sufficient to cause metabolic alkalosis may result from an overactive adrenal gland or the use of diuretics.

Respiratory Acidosis and Alkalosis

Respiratory Acidosis and Alkalosis are caused primarily by changes in carbon dioxide exhalation due to lung or breathing disorders.

- Respiratory acidosis develops when the lungs do not expel carbon dioxide adequately.

- Respiratory alkalosis develops when rapid, deep breathing (hyperventilation) causes too much carbon dioxide to be expelled from the bloodstream.

Major Causes of Metabolic Acidosis and Metabolic Alkalosis

Metabolic acidosis

• Diabetic ketoacidosis (buildup of ketones)
• Drugs and substances such as acetazolamide, alcohol, aspirin , iron
• Lactic acidosis (buildup of lactic acid as occurs in shock)
• Loss of bases, such as bicarbonate, through the digestive tract from diarrhea, an ileostomy, or a colostomy
• Kidney failure
• Poisons such as carbon monoxide, cyanide, ethylene glycol, methanol,
• Renal tubular acidosis (a form of kidney malfunction)

Metabolic alkalosis

• Loss of acid from vomiting or drainage of the stomach
• Overactive adrenal gland (Cushing's syndrome)
• Use of diuretics (thiazides, furosemide, ethacrynic acid )

Major Causes of Respiratory Acidosis and Alkalosis

Respiratory acidosis

• Lung disorders, such as emphysema, chronic bronchitis, severe asthma, pneumonia, or pulmonary edema
• Sleep-disordered breathing
• Diseases of the nerves or muscles of the chest that impair breathing, such as Guillain-Barré syndrome or amyotrophic lateral sclerosis
• Overdose of drugs such as alcohol, opioids, and strong sedatives

Respiratory alkalosis

• Anxiety
• Aspirin overdose (early stages)
• Fever
• Low levels of oxygen in the blood
• Pain

VÄXA Buffer pH
Acid-Base Balance_ Merck Manual Home Edition
About.com - Guidance. Not Guesswork
MayoClinic.com - Mayo Clinic medical information and tools for healthy living
Merck.com - The Merck Manuals: A trusted source for medical information available free online

The Stress Weapon

The stress weapon linked to acid-base disorders and blood pH can be used to intentionally harm a person or cause their premature death intentionally through serious illness such as cancer or heart and stroke disease.

Potatoes and pH

Why the Bad Reputation

Potatoes have a bad reputation due to being cooked in oil or deep fried, the french fry, which leads to heart disease and because of the low carb diets, with potatoes being high on the glycmic index.

Trans fatty acids, partially hydrogenated vegetable oils, can increase bad LDL and reduce good HDL cholesterol levels, which can lead to heart disease.

Potatoes and pH

Potatoes are actually very nutritious and high in potassium and phosphorus, which can help prevent acid-base imbalance or acidic blood pH, or macromineral deficiencies.

Drinking potato broth everyday is a recommended liquid therapy for Acid/Alkali Imbalance - (Prescription for Nutritional Healing Fourth Edition by Phyllis A. Balch p. 142)

The Good Reputation and Interesting History Facts

Introduced to Europe by Spain in 1536, the potato was subsequently conveyed by European mariners to territories and ports throughout the world -- Once established in Europe, the potato soon became an important food staple and field crop.

French physician Antoine Parmentier studied the potato intensely and in Examen chymique des pommes de terres (Paris, 1774) showed their enormous nutritional value. King Louis XVI and his court eagerly promoted the new crop, with Queen Marie Antoinette even wearing a headdress of potato flowers at a fancy dress ball.

Potatoes yielded from two to four times more calories per acre than grain did, and eventually came to dominate the food supply in eastern Europe. Boiled or baked potatoes were cheaper than rye bread, just as nutritious, and did not require a gristmill for grinding.

Throughout Europe, the most important new food in the 19th century was the potato, which had three major advantages over other foods for the consumer: its lower rate of spoilage, its bulk (which easily satisfied hunger), and its cheapness.

In Britain, the potato promoted economic development by underpinning the Industrial Revolution in the 19th century. It served as a cheap source of calories and nutrients that was easy for urban workers to cultivate on small backyard plots. Potatoes became popular in the north of England, where coal was readily available, so a potato-driven population boom provided ample workers for the new factories.

Nutrition

Potato, raw, with peel
Nutritional value per 100 g (3.5 oz)
Energy 321 kJ (77 kcal)
Carbohydrates 19 g
Starch 15 g
Dietary fiber 2.2 g
Fat 0.1 g
Protein 2 g
Water 75 g
Thiamine (Vit. B1) 0.08 mg (6%)
Riboflavin (Vit. B2) 0.03 mg (2%)
Niacin (Vit. B3) 1.1 mg (7%)
Vitamin B6 0.25 mg (19%)
Vitamin C 20 mg (33%)
Calcium 12 mg (1%)
Iron 1.8 mg (14%)
Magnesium 23 mg (6%)
Phosphorus 57 mg (8%)
Potassium 421 mg (9%)
Sodium 6 mg (0%)
Percentages are relative to US recommendations for adults.

The potato contains vitamins and minerals, as well as an assortment of , such as carotenoids and polyphenols. A medium-size 150 g (5.3 oz) potato with the skin provides 27 mg of vitamin C (45% of the Daily Value (DV)), 620 mg of potassium (18% of DV), 0.2 mg vitamin B6 (10% of DV) and trace amounts of thiamin, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. The fiber content of a potato with skin (2 g) is equivalent to that of many whole grain breads, pastas, and cereals.

In terms of nutrition, the potato is best known for its carbohydrate content (approximately 26 grams in a medium potato). The predominant form of this carbohydrate is starch. A small but significant portion of this starch is resistant to digestion by enzymes in the stomach and small intestine, and so reaches the large intestine essentially intact. This resistant starch is considered to have similar physiological effects and health benefits as fiber: It provides bulk, offers protection against colon cancer, improves glucose tolerance and insulin sensitivity, lowers plasma cholesterol and triglyceride concentrations, increases satiety, and possibly even reduces fat storage. The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increased resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.

The nutrients of the potato seem to be fairly evenly distributed between the flesh and the skin. For a medium potato, with and without the skin, nutritiondata.com gives the following:

NutrientWithout skin (156 g) (% RDA)With skin (173 g) (% RDA)
Vitamin C 33 28
Thiamin 11 7
Niacin 11 12
Vitamin B6 23 27
Folate 4 12
Pantothenic Acid 9 7
Iron 3 10
Magnesium 10 12
Potassium 17 26
Copper 17 10
Dietary Fiber 9 15

Almost all the protein content of a potato is contained in a thin layer just under its skin.

The cooking method used can significantly impact the nutrient availability of the potato.

Potatoes are often broadly classified as high on the glycemic index (GI) and so are often excluded from the diets of individuals trying to follow a low-GI diet. In fact, the GI of potatoes can vary considerably depending on type (such as red, russet, white, or Prince Edward), origin (where it was grown), preparation methods (i.e., cooking method, whether it is eaten hot or cold, whether it is mashed or cubed or consumed whole, etc.), and with what it is consumed (i.e., the addition of various high-fat or high-protein toppings).

The Good Reputation and Interesting History Facts information taken from Wikipedia

Greens/Wheat Grass and pH

Vegetables and Fruits

Fresh raw foods such as all vegetables and fruits, especially citrus fruits, help reduce acidosis.

They also help maintain the correct acid/alkaline balance, are rich in nutrients, and easily assimilated into the body.

Chlorophyll

All green plants contain chlorophyll and this is advocated by some as good for acidity.

Wheatgrass

Wheatgrass contains a great variety of vitamins, minerals, and trace elements and according to Dr. Wigmore, 1 pound of fresh wheatgrass is equal in nutritional value to nearly 25 pounds of the choicest vegetables.

Dr. Wigmore reported that wheatgrass therapy, along with "living foods," helped to eliminate cancerous growths and also found to help many other disorders including mental health problems.

The molecular structure of chlorophyll resembles that of hemoglobin, the oxygen-carrying protein of red blood cells, and this may be the reason for the effectiveness of wheat grass. In experiments on anemic animals blood counts returned to normal after four to five days of receiving chlorophyll.

Alfalfa

Alfalfa is one of the most mineral-rich food known, it contains calcium, magnesium, phosphorus, potassium, and virtually all known vitamins.

The minerals are in balanced form and this promotes absorption.

Alfalfa, wheatgrass, barley grass, and spirulina all contain chlorophyll, aid in healing of inestinal ulcers, gastritis, liver disorders, eczema, hemorrhoids, asthma, high blood pressure, anemia, constipation, body odor, bleeding gums, infections, burns, athlete's foot, and cancer.

Many people are allergic to alfalfa.

Potatoes

Potatoes are actually very nutritious and high in potassium and phosphorus, which can help prevent acid-base imbalance or acidic blood pH, or macromineral deficiencies.

Drinking potato broth everyday is a recommended liquid therapy for Acid/Alkali Imbalance - (Prescription for Nutritional Healing Fourth Edition by Phyllis A. Balch p. 142)

Phosphorus and sulfur act as buffers to maintain pH and can be taken in supplement form.

Ann Wigmore Natural Health Institute

Wheatgrass
Another key component of the Living Foods Lifestyle® is freshly juiced wheatgrass. Wheatgrass juice is an effective healer because it contains chlorophyll, all minerals known to man, and vitamins A, B-complex, C, E, and K. Wheatgrass is extremely rich in protein, and contains 17 amino acids, the building blocks of protein.

As a child, Dr. Ann learned about natural healing from her grandmother, who used plants, grasses, and herbs to heal soldiers injured in World War I. When, at age 50, she learned she had colon cancer, she turned to raw greens, blended seeds, and grains. Within a year, she was cancer-free. She began researching the healing properties of grasses, and soon settled on wheatgrass as her main focus. The Living Foods Lifestyle® uses wheatgrass as a nutritious elixir, as well as for colon cleansing.

more can be found at http://www.annwigmore.org/living_foods.html#wheatgrass

DynamicGreens the wheatgrass juice experts

Maintaining a balanced pH level in the body is critical for long-term good health.

The problem with the typical North American diet is that our bodies can become overly acidic. Why is this important? Acidosis creates many health problems and a pH balanced body resolves them. The rationale dates back to work done by Dr. Otto Heinrich Warburg who in 1931 was awarded the Nobel prize in Physiology / Medicine. Dr. Warburg looked at a complex relationship between acidic body chemistry, toxicity (caused by fermenting sugars), low oxygen states and corresponding sub-optimal performance of the body.

Wheatgrass juice is a powerful alkalizing agent which can help the body to gain and maintain a balanced pH. Your local health food store usually has pH test kits available. Note that the the perfect pH level for human blood ranges betwen 7.2 – 7.35. Your testing kit should have instructions which discuss the various ranges of all bodily fluids.

more can be found at http://www.dynamicgreens.com/wheatgrass-alkalize.html

Table from Wikipedia

Table 1. Nutrient comparison of 1 oz (28.35 g) of wheatgrass juice, broccoli and spinach.
Nutrient Wheatgrass Juice Broccoli Spinach
Protein 860 mg 800 mg 810 mg
Beta-carotene 120 IU 177 IU 2658 IU
Vitamin E 880 mcg 220 mcg 580 mcg
Vitamin C 1 mg 25.3 mg 8 mg
*Vitamin B12 0.30 mcg 0 mcg 0 mcg
Phosphorus 21 mg 19 mg 14 mg
Magnesium 8 mg 6 mg 22 mg
Calcium 7.2 mg 13 mg 28 mg
Iron 0.66 mg 0.21 mg 0.77 mg
Potassium 42 mg 90 mg 158 mg
Data on broccoli and spinach from USDA database.[5] Data on Wheatgrass juice from indoor grown wheatgrass.[2]

*Vitamin B12 is important for the brain and cell health.

Vitamin B12 (Methylcobalamin)

- Is linked to the production of acetylcholine a neurotransmitter that assists memory and learning.
- Has been shown to reverse the symptoms of rare neurological diseases.
- Protects against neurological deterioration as we age.
- Prevents nerve damage and protects nerve ends.
- Important for protein synthesis needed for cardiovascular function and health.
- The most chemically complex of all the vitamins.
- Is the general name for a group of essential biological compounds known as cobalamins.
- The most effective form is methylcobalamin and the most common form is cyanocobalamin.
- Methylcobalamin is active in the growth and protection of the nervous system.
- Studies suggest that Methylcobalamin could increase the synthesis of certain proteins that help regenerate nerves.
- Methylcobalamin may prevent help Parkinson’s disease and slow its progression.
- Methylcobalamin is essential for converting homocysteine into methionine used to build protein needed for cardiovascular function.
- Uncoverted homocysteine may increase clotting factors which can result in the buildup of plaque and eventually lead to heart disease and stroke.
- Helps folic acid regulate the formation of red blood cells.
- Helps the utilization of iron and needed to prevent anemia.
- Helps the metabolism of carbohydrates, fats, and proteins.
- Helps in cell formation, cellular longevity, fertility, and sleeping patterns.

Deficiency symptoms have been linked to;

- Chronic fatigue.
- Pernicious anemia.
- Depression, irritability, nervousness, moodiness, dizziness, drowsiness, memory loss, neurological damage, hallucinations, ringing in the ears, and headaches.
- Bone loss, spinal cord degeneration, and abnormal gait.
- Constipation and digestive disorders.
- Palpitations, labored breathing, enlargement of the liver, inflammation of the tongue, and eye disorders.

Green Clay and pH

Green Clay

There are different uses and products for green clay to be taken internally or externally, make sure you have the right product for external or internal use.

Internal

When taken internally green clay can help remineralize the body and regulate the pH.

"Note: For people undergoing radiation therapy or suffered multiple radios, the clay ingested, fixes the excess radioactivity in the body, giving it the opportunity to evacuate through the digestive tract." - English Translation

"N.B. :Pour les personnes qui suivent une radiothérapie ou ayant subi des radios multiples, l'argile ingérée, fixe la radioactivité excédentaire dans l'organisme, lui donnant la possibilité de l'évacuer par voie digestive." - L'ARGILE ARGILETZ

ARGILETZ
- Green clay is a natural source of trace elements.
- Micro-nutriments from highly ventilated illite clay help eliminate toxins.

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