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Understanding pH Balance
By Beverly Taylor
Balance is an important concept. When it comes to the body, balance is what helps our bodies function properly. For example, we know that when the body works hard it must also get sufficient rest. When the body inhales, it must also exhale. When the body consumes calories, it needs to burn them as well. And we know that since the body is able to produce toxins, it must also be capable of eliminating them.
The body is an amazing creation. An assortment of vitamins, minerals, sugars, amino acids, fatty acids and various trace elements are responsible for helping it grow and function properly. The reason for this is simple: Each of these components was designed with a special purpose. Working alone or in conjunction with other components, the body is able to wake up and do all the daily activities we take for granted.
What does all this have to do with understanding pH balance? Well, even though the body is made up of an assortment of components, every single one can be categorized as either a basic substance (also known as alkaline) or an acid substance. Equal amounts of acids and alkalines then is what is meant by the term, pH balance.
Acids and alkaline substances are interesting in that their characteristics oppose each other and complement each other, often at the same time. A healthy body must have a balance of acids and alkalines. Getting the proper balance isn't that difficult for those who eat a nutritionally-balanced diet. Unfortunately, most people don't do this. When pH levels inside the body are not in balance, a number of health issues can result.
What is an Acid?
Whether or not a substance is classified as an acid has to do with what happens when the substance dissolves in water. If the substance releases hydrogen ions, it is considered acid. The number of hydrogen ions that are released is what determines whether a substance is more acid or less.
Another way to identify an acid is by tasting it. Most of us automatically classify lemons, rhubarbs and vinegar as acidic solely because of the way they taste. We don't realize that strawberries and tomatoes and plenty of other foods are acids too. The only reason foods that are classified as acids don't taste acidic is because they do not release as many hydrogen ions as do other noticeably acidic foods.
Besides taste, acids have another noticeable characteristic. By nature, acids are harsh and can even be corrosive. Water, which dilutes a substance, is what helps acids assume this corrosive power. When we eat, water appears in the form of saliva.
Many cleaning products on the market today get their power from acids. We have come to believe that these amazing products contain some type of miracle ingredient, but that simply isn't true. Next time you notice a build-up of calcium deposits on your pots and pans or inside your sink, rub on a bit of vinegar and watch them disappear. Do you know about the cola experiment? If you drop a coin into the soda, after two days, the surface develops scars and pits. What's more interesting is that a piece of meat will be completely dissolved after this time!
Never rely on taste to determine whether a food is acidic. If you've ever eaten meat, you know it does not have an acid taste yet it is an extremely acid food. Taste will fool you. Acids are easily neutralized which will lessen the acid taste, as will eating a combination of foods.
The most reliable way to determine acidity is by measuring a substance's pH level. There is another way, but that would entail an analysis of a substance's mineral content. As mentioned in the beginning, minerals are classified as either acid or an alkaline. Silicon, chlorine, fluoride, iodine, sulfur and phosphorus are the acidic minerals. Calcium, potassium, manganese, magnesium, copper, and iron are alkaline.
Mineral water, which contains minerals, can be either acid or alkaline depending on which minerals are predominant. When calcium and magnesium are present the mineral water is alkaline. Mineral water is acidic when carbon dioxide, sulfur, and chlorine are present. The same logic applies to foods. A hazelnut, which has a high phosphorus content, is more acid than an almond which does not have as much.
What is an Alkaline?
When a substance does not give up its hydrogen ions after being placed in a solution of water, it is considered less acidic. In other words, the substance is alkaline. Alkaline substances differ from acids in that they are not corrosive; they are much gentler. Calcium is the most prominent mineral inside the body. Most of the calcium, about two pounds worth, is found in the skeletal bones.
An alkaline is good for alleviating acidity inside the body. That is why milk is often prescribed in cases of accidental ingestion of poisons that are acidic and also why potato juice can soothe an acid stomach. Foods that are alkaline would never pass the acid taste test because they have no acid taste at all.
As with acids, taste should not be relied upon to determine alkalinity. You'd never think of white sugar or bread as acids but in fact neither is considered an alkaline. It is not until the body begins to digest and utilize these foods that their acids are released.
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