Acid/Alkaline pH info - Why do the Food Charts Differ from Site to Site?

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This is an informative/helpful site to check out for those interested in

controlling their acid/alkaline ph balance. blessings, Shan

 

Why do the Food Charts Differ from Site to Site?

_http://phbalance.wikispaces.com/AA+Chart+Differences_

(http://phbalance.wikispaces.com/AA+Chart+Differences)

 

 

This is a relatively **New** Nutritional Science.... much is being learned

about acidity and Ash. Some sources may be a little " behind " or are

testing items at different stages of ripeness...ie: the banana, green are

alkaline, the riper it gets turns it Acidic due to oxidation (changing it's

complex sugars into simple sugars before eating them) .

 

 

One is looking for the pH of a food*s Ash (end product).

 

 

For the most part veggies are Alkaline, Fruits Slightly Acidic or Slightly

Alkaline(the sugar factor in them dictates which end it falls), Herbs are

Alkaline, Meats acidic, and Dairy usually slightly alkaline, All Sugar

substances are acidic, some slightly so, Grains and Carbs are acidic.

Beans/legumes are slightly alkalizing.

 

 

There are exceptions, ie: unpasteurized grass fed Milk is alkaline,

Buckwheat is alkalizing, and Stevia is Alkaline.

 

 

The food charts vary with the differing interpretations and formulas being

used by the particular author and his/her background to determine if a

food is acid or alkaline forming and they are only really meant as

guidelines... I use PRAL values in conjunction with the various charts to

determine

it*s alkaline metabolism. NEAP would be best, but the formula is complicated

and haven*t located either a mathematician to help me develop a good chart

or an already set-up website with a good comprehensive listing.

 

 

PRAL (Potential Renal Acidic Load) pral =

 

0.49 * protein (g) +

0.037 * phosphorus (mg) -

0.021 * potassium (mg) -

0.026 * magnesium (mg) -

0.013 * calcium (mg)

 

 

NEAP (Net Endogenous Acid Production)

potential sulfuric acid yield + fractional endogenous organic acid

production - potential bicarbonate yield

 

 

Good site with PRAL values (but do know it does list processed foods and

can be quite deceptive, why I use both the developed charts based on the

particular author's method of Ash pH along with PRAL):

 

_http://www.goutpal.com/foods-that-cause-gout.html_

(http://www.goutpal.com/foods-that-cause-gout.html)

 

You can understand the difficulty of getting a good, comprehensive chart

made up using NEAP values:

_https://phbalance.wikispaces.com/Assistance+Needed_

(https://phbalance.wikispaces.com/Assistance+Needed)

 

 

What*s important is to eliminate Artificial, processed **foods** and to

have a high consumption of vegetables (3:1 or 4;1), keeping to whole grains,

some fruit, good fats and oils, etc... Being Alkaline means to be

nutritionally balanced if one goes to the source... Dr. William Howard Hay, MD.

1933

 

 

If one really likes the flavor of something and it*s not considered a good

choice, one looks for an alkaline **replacement** to satisfy that taste

preference or at very least finds a healthier choice... ie: acidic Beef, if

you like Beef, try changing over to turkey products or the grass fed beef,

cutting out excess fat and processing that makes the acidic beef even worse

and cut one*s consumption down... 1/4 pound of beef needs a pound of

veggies to offset it's acidity. (Meat is best at 2 to 3 servings weekly to get

the B12 and other nutrients more commonly found in animal products)

 

 

Keep Veggies High and Meats/grains low, Using the grains and other good

acidifying foods in the 30 to 20% portion of intake, Fruits in moderation,

Dairy Products should be treated slightly alkaline to acidic unless one is

able to consume Grass fed, unprocessed milk products.

 

 

Regular vinegar and pickles are acidic, but Apple Cider Vinegar,

unprocessed, is Alkaline (it's malic acid content neutralizes acids, as opposed

to

acetic acid in white and distilled vinegars that add to acid buildup).

 

 

The Charts I like to double check on when in question have been pH Ion*s

and the Acid/Alkaline Diet*s.

 

 

Discrepancies usually have to do with this being a **new** science of

nutrition. How the food metabolizes is what is considered in placing a food

into the groups. Foods in it*s first form, ie: lemons, may be acidic.. yet in

its digestion it breaks down to an Alkalizing Ash as well as removes Uric A

cids from our tissues.