Test your pH level: If you are sick or have cancer simply wet a piece of Litmus Paper with your saliva 2 hours after a meal. This will give a reflection of your state of health.
Salivary pH Test: While generally more acidic than blood, salivary pH mirrors the blood ( if not around meals ) and is also a fairly good indicator of health. It tells us what the body retains. Salivary pH is a fair indicator of the health of the extracellular fluids and their alkaline mineral reserves.
Optimal pH for saliva is 6.4 to 6.8. Spit upon arising before anything is put into the mouth. A reading lower than 6.4 is indicative of insufficient alkaline reserves. After eating, the saliva pH should rise to 7.8 or higher. Unless this occurs, the body has alkaline mineral deficiencies ( mainly Calcium and Magnesium ) and will not assimilate food very well. To deviate from ideal salivary pH for an extended time invites illness.
Acidosis, an extended time in the acid pH state, can result in rheumatoid arthritis, diabetes, lupus, tuberculosis, osteoporosis, high blood pressure, most cancers and many more. If salivary pH stays too low, the diet should focus on fruit, vegetables and mineral water as well as remove strong acidifiers such as sodas, whole wheat and red meat.
Urinary pH Test: The pH of the urine indicates how the body is working to maintain the proper pH of the blood. The urine reveals the alkaline building (anabolic) and acid tearing down (catabolic) cycles. The pH of urine indicates the efforts of the body via the kidneys, adrenals, lungs and gonads to regulate pH through the buffer salts and hormones. Urine can provide a fairly accurate picture of body chemistry, because the kidneys filter out the buffer salts of pH regulation and provide values based on what the body is eliminating. Urine pH can vary from around 4.5 to 9.0 for its extremes, but the ideal range is 5.8 to 6.8.
Foods considered to be alkaline-forming and thus helpful to people with consistently acid pH include: almonds, aloe vera, apples, apricots, bee pollen, buckwheat, cabbage, cantaloupe, celery, carrots, cucumbers, dairy products except hard cheese, dates, dulse, poached eggs, figs, grapefruit, honey, lettuce, millet, parsley, raisins, peaches, fresh red potatoes, pineapple, soy products, sprouted seeds, cooked spinach, turnip tops, wakame miso soup, azuki beans, rice, mineral water.
People who remain too acid often display symptoms such as: anxiety, diarrhea, dilated pupils, extroverted behavior, fatigue in early morning, headaches, hyperactivity, hypersexuality, insomnia, nervousness, rapid heartbeat, restless legs, shortness of breath, strong appetite, high blood pressure, warm dry hands and feet.
Balancing the pH is a major step toward well-being and greater health. Acidosis ( overly acidic body ) is the primary indicator of Calcium Deficiency Disease. Scientists have discovered that the body fluids of healthy people are alkaline ( high pH ) whereas the body fluids of sick people are acidic ( low pH ). Coral Calcium and drinking high pH alkaline natural spring or mineral water can help balance your body pH.
Your body pH affects everything…
Balancing the pH is a major step toward well-being and greater health.
The pH scale is from 0 – 14
0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | healthy | 8 | 9 | 10 | 11 | 12 | 13 | 14
Human blood pH should be slightly alkaline ( 7.35 – 7.45 ). Below or above this range means symptoms and disease. A pH of 7.0 is neutral. A pH below 7.0 is acidic. A pH above 7.0 is alkaline.
An acidic pH can occur from, an acid forming diet, emotional stress, toxic overload, and/or immune reactions or any process that deprives the cells of oxygen and other nutrients. The body will try to compensate for acidic pH by using alkaline minerals. If the diet does not contain enough minerals to compensate, a build up of acids in the cells will occur.
An acidic balance will: decrease the body’s ability to absorb minerals and other nutrients, decrease the energy production in the cells, decrease it’s ability to repair damaged cells, decrease it’s ability to detoxify heavy metals, make tumor cells thrive, and make it more susceptible to fatigue and illness. A blood pH of 6.9, which is only slightly acidic, can induce coma and death.
The reason acidosis is more common in our society is mostly due to the typical American diet, which is far too high in acid producing animal products like meat, eggs and dairy, and far too low in alkaline producing foods like fresh vegetables. Additionally, we eat acid producing processed foods like white flour and sugar and drink acid producing beverages like coffee and soft drinks. We use too many drugs, which are acid forming; and we use artificial chemical sweetners like NutraSweet, Spoonful, Sweet ‘N Low, Equal, or Aspartame, which are poison and extremely acid forming. One of the best things we can do to correct an overly acid body is to clean up the diet and lifestyle.
To maintain health, the diet should consist of 60% alkaline forming foods and 40% acid forming foods. To restore health, the diet should consist of 80% alkaline forming foods and 20% acid forming foods.
Generally, alkaline forming foods include: most fruits, green vegetables, peas, beans, lentils, spices, herbs and seasonings, and seeds and nuts.
Generally, acid forming foods include: meat, fish, poultry, eggs, grains, and legumes.
Shifting Your pH Toward Alkaline… This chart is for those trying to “adjust” their body pH. The pH scale is from 0 to 14, with numbers below 7 acidic ( low on oxygen ) and numbers above 7 alkaline. An acidic body is a sickness magnet. What you eat and drink will impact where your body’s pH level falls. Balance is Key !!!
This chart is intended only as a general guide to alkalizing and acidifying foods.
ALKALIZING VEGETABLES
Alfalfa – Barley Grass – Beet Greens – Beets – Broccoli – Cabbage – Carro – Cauliflower – Celery Chard Greens – Chlorella – Collard Greens – Cucumber – Dandelions – Dulce – Edible Flowers -Eggplant – Fermented Veggies – Garlic – Green Beans – Green Peas – Kale – Kohlrabi- Lettuce-Mushrooms – Mustard Greens – Nightshade Veggies – Onions- Parsnips (high glycemic) -
Peas – Peppers – Pumpkin – Radishes -
Rutabaga-Sea Veggies – Spinach, green – Spirulina – Sprouts – Sweet Potatoes -
Tomatoes – Watercress – Wheat Grass -
Wild Greens
ACIDIFYING VEGETABLES
Corn – Lentils – Olives – Winter Squash
ACIDIFYING FRUITS
Blueberries – Canned or Glazed – Fruits – Cranberries Currants – Plums** – Prunes**
ACIDIFYING GRAINS, GRAIN PRODUCTS
Amaranth – Barley – Bran, Oat Bran, wheat Bread – Corn – Cornstarch – Crackers, soda – Flour, wheat- Flour, white – Hemp Seed Flour – Kamut-Macaroni-Noodles – Oatmeal – Oats (rolled) – Quinoa – Rice (all) Rice Cakes – Rye – Spaghetti – Spelt – Wheat Germ – Wheat
ALKALIZING ORIENTAL VEGETABLES
Daikon – Dandelion Root – Kombu – Maitake-Nori
ACIDIFYING BEANS & LEGUMES
Almond Milk – Black Beans – Chick Peas – Green Peas – Kidney Beans – Lentils – Pinto Beans – Red Beans – Rice Milk – SoyBeans
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