Acid-base balance is carried out constantly, in all cells of the body, of which there are approximately one hundred trillion. In each of them, when generating energy, carbon dioxide is formed. In this case, other acids appear, which come with food, or rather, are formed during food processing:
Uric acid — from over-eating meat and cell breakdown.
Tannic acid — from drinking black tea and coffee.
Sulfuric acid — pork breakdown product
Acetic acid — from the consumption of confectionery and trans fats.
Nitric acid — from the consumption of salted meat and cheese with potassium and nitrate preservatives.
Acetylsalicylic acid — from pain relievers.
Nicotine — from smoking.
Hydrochloric acid — for stress, fear, irritation.
Lactic acid — from physical exertion (excessive sports is not about health).
The body tries to neutralize all these acids as quickly as possible in order to avoid burns.
In order to neutralize acidity, the body needs minerals.
With the help of alkali metals, the body should neutralize all these acids as quickly as possible to avoid dysfunction of the glands, organs and cells.
What happens when we have no mineral reserves in our body
Due to the lack of minerals, the body is forced to constantly borrow trace elements and minerals from its reserves to neutralize acids. To neutralize acids, minerals of teeth, bones, nails, and skin are used to protect them from destruction by acids.
Unfortunately, modern life is very conducive to acidification of the body. As a result of all sorts of “sour” pleasures (coffee, smoking, pain relievers and confectionery), the pH of our cells shifts towards an acidic environment. Any such “pleasure” costs us life and metabolism.
Each cigarette smoked destroys 100 mg of vitamin C in the smoker's body.
Each glass of alcohol consumed reduces the content of vitamins B1, B2, B6, B12 and folic acid.
Caffeine, which is found in coffee beans, Coca-Cola, chocolate and many medicines, absorbs B complex vitamins, vitamin C and minerals such as zinc, calcium and magnesium in the body.
The consequences of contamination of the body with slags and the consumption of mineral substances make themselves felt depending on the intensity and duration of the careless use of the products of the gustatory industry.
In 1932, German biochemist Otto Warburg received the Nobel Prize for proving the relationship between cancer and internal acidification of the environment.
Cancer cells live only in an acidic environment; in an alkaline environment they will die in exactly 3 hours. However, it is very difficult to find at least one disease, the development of which would not be facilitated by acidification.
An interesting fact: for as long as 9 months, the baby is in the womb, where the pH of the amniotic fluid is 8.5.
The pH of human blood at birth is 7.45-7.50, and a person dies with an indicator of 5.41-5.45. For his entire life, 2 units are assigned to him. With a shift in the pH of the blood from only 7.43 to 7.33, it carries 8 times less oxygen.
All food does not need to be “alkaline” to maintain health, but it must prevail in the diet.
Nutritionists recommend consuming a maximum of fresh plant products, since during heat treatment the pH balance changes to the acidic side (and enzymes necessary for the absorption of food in the stomach and intestines are destroyed).
You can also combine acidic foods with alkaline foods to change the pH of your food.
For example, meat (if you eat it) should be combined with a lot of greens, just like all boiled cereals are best eaten with fresh salads.