Vegetables and animals, proteins and carbohydrates, harmful and beneficial, organic and inorganic, gastronomic and grocery—this is just a sample of the many categories into which food products are divided! And each one has specific characteristics, on the basis of which a diet is compiled. For example, vegetarians choose exclusively vegetable products, proponents of healthy nutrition (HN) choose beneficial products, and slimmers choose low-calorie products. In the early twentieth century, another classification was suggested. It was criticized, constantly improved and supplemented, at times consigned to oblivion, and at other times reaching the height of popularity. Today, it is once again in fashion.
What is pH
To understand what alkaline foods are and what impact they have on the body, it is necessary to understand what pH is. This is a measure of hydrogen ion concentration and the degree of their activity. The acidity of a medium is quantitatively expressed. It is vitally important for biochemical reactions occurring in the body. It has an impact on the properties and functioning of proteins and amino acids.
A pH of 7 is considered normal for the human body. In the blood, it may rise slightly to 7.45 and still be safe. For the gastric environment, a mid-range point of 3.5 is considered ideal.
pH Scale
A change in the acid-base balance (also called acid-base equilibrium, abbreviated as ABE, or BOR) can lead to serious illnesses. That’s why it is rigidly regulated by the body’s buffer systems (bicarbonate, phosphate, protein, hemoglobin and erythrocytes).
Acidosis is an increase in acidity (decrease in pH) in the body. Main causes:
- fever;
- intestinal disorders;
- pregnancy;
- starvation;
- diabetes.
Consequences of acidosis:
- atherosclerosis, varicosity, hypertension, increased risk of stroke and heart attack;
- blindness;
- diabetes;
- tumors;
- coma, death;
- obesity, cellulite.
Acidic metabolic products “like” to deposit in the connective tissue of the hips, buttocks, and upper arms. This leads to an increase in the number of adipocytes. The result is excess weight and an orange-peel appearance of the skin in these areas.
Alkalosis is an increase in pH due to an absolute or relative excess of bases. The most frequent causes:
- hyperventilation of the lungs due to organic brain damage, poisoning with toxins, high temperature, acute blood loss;
- vomiting, taking diuretics, kidney disease, and hyperhidrosis;
- prolonged consumption of alkalizing foods (leads to moderate alkalosis);
- hemolysis.
Consequences of alkalosis:
- hypokalemia;
- arrhythmia;
- neuromuscular excitability, convulsions;
- hypoxemia;
- respiratory failure.
It should be noted that severe forms of alkalosis and acidosis develop very rarely, as the body’s buffer systems react instantly to changes in the pH level and normalize it. However, frequent illnesses, poor health, and reduced work capacity can indicate minor, but nonetheless, violations of the ABE. There are various ways to restore it. One of them is an alkaline diet.
Mechanism of action of alkaline foods
In the mid-twentieth century, a distinction was proposed between alkaline and acidic foods, which have a direct impact on the body’s pH level.
Alkaline (alkalizing) foods—after entering the body, trigger alkaline reactions that increase the pH level and normalize (if consumed within normal limits) the ABE. They can lead to alkalosis.
Acidic (oxidizing) foods—after entering the body, trigger acidic reactions that decrease the pH level and disrupt the ABE, leading to acidosis.
Since 95% of people have a reduced pH level, and the body is predominantly in an acidic state, it is necessary to make alkalizing foods the basis of the diet. Their effect on the body can hardly be overestimated:
- eliminate fatigue, drowsiness, and depression; give energy, enhance mood;
- strengthen the immune system;
- enrich the body with vital minerals: zinc, magnesium, calcium, sodium, and iron;
- cleanse the intestine, eliminate toxins;
- promote weight loss;
- preserve youth and beauty: enhance the appearance and health of the skin (combat cellulite), hair, and nails;
- normalize the cardiovascular system’s functioning;
- destroy free radicals, reducing the risk of oncological diseases;
- improve vision;
- eliminate swelling.
With proper use and sufficient quantity in the menu, foods with an alkaline reaction can improve the functioning of many internal organs, enhance well-being, and reduce the risk of various diseases. And vice versa: if acidic foods predominate in the diet while the body is acidified, serious health problems are almost inevitable.
A few “buts”
If foods with an alkaline environment are so beneficial and promote not only health recovery, but also weight loss, why do nutritionists and doctors treat them with some caution?
Reason 1
Such a classification of foods was first proposed by Walker, a well-known nutritionist. The problem is that he had no medical education. And how he calculated the coefficients of alkalization and acidification is unknown. But his table forms the basis for today’s alkaline nutrition systems, which aim to restore pH. Doubts about the accuracy of the data provided by him is the main reason for distrust.
Reason 2
It has been scientifically proven that even if acidic foods prevail over alkalizing foods in the diet for a long time, this will not lead to catastrophic consequences. The reason lies in the body’s buffer systems, which automatically normalize the pH level.
Reason 3
People often perceive foods that alkalize the body as a panacea for all afflictions and refuse to consume oxidizing foods. This is a fundamentally wrong approach to nutrition organization, and will lead to alkalosis and all the ensuing consequences.
Reason 4
Walker’s ideas inspired many healers who have sufficient credibility among the people. These include Alexander Timofeevich Ogulov and Ivan Pavlovich Neumyvakin. They have entire systems to restore the body’s ABE. These include breathing exercises, internal consumption of baking soda, and special physical exercises. And of course, a special diet in which alkalizing food predominates. However, official medicine distrusts Ogulov’s and Neumyvakin’s techniques and urges caution when testing them on oneself.
Reason 5
There are no results of official scientific research confirming a clear division of products into those that alkalize or acidify the body. On the contrary, scientists are increasingly saying that this is conditional. For example, fresh beans are alkaline, while dry or boiled beans are acidic. One variety of blackcurrant has a sweet taste, this is because it has a high sugar concentration. Another is so sour that it makes the cheekbones clench. And they will have a completely different impact on pH.
And there is certainly no research on the degree of alkalization. It is not known where Walker got the acid-base indexes for his classification. After all, he had no scientific laboratories at his disposal, and he was neither a physician, nor a chemist, nor a biologist. He tested all his theories and techniques on his own
