MAINTAIN HEALTH THROUGH FOODS

Many health problems could be entirely prevented by balancing the body’s pH level according to Simone Gabbay, RNCP, a nutritionist based in Toronto.  Blood should be at or near a pH of 7.4.  The body mobilizes a special buffering system and draws on its alkaline reserve, consisting of mineral stores, to neutralize acidity.  The pH (potential hydrogen) scale is applied to measure acidity or alkalinity of body fluids.  Its values range from 0 to 14, acid to alkaline, with 7 being neutral.  For optimum health and metabolic function, most body fluids must be slightly alkaline.  Minerals in the alkaline reserve must be replenished regularly. 

An alkaline-forming diet is therefore important.  All foods, after being metabolized, leave either acid or alkaline-forming elements in the body.  They include calcium, sodium, magnesium, iron, potassium, and manganese.  Most vegetables and fruits are in this category.  Acidifying foods supply predominantly acid-forming minerals like copper, iodine, phosphorus, sulfur, and silicon.  Meats, grains, most fats and dairy products belong in this group.

There are several charts listing foods in the acid and alkaline categories (see acid/alkaline chart in Simone Gabbay’s book, “Nourishing the Body Temple, P. 21).  Freshly picked, sun-ripened vegetables and fruits grown in organic soil are higher in alkaline-forming minerals than those grown in chemically imbalanced soil and harvested prematurely.  An alkaline forming diet may be achieved by building meals around fresh vegetables and fruits, with smaller proportions of cereals, dairy and meat that are typically featured in the North American diet.  Avoid fried foods, processed foods, and foods high in refined starches and sugars which are highly acid-forming and rob the body of nutrients when they are metabolized.  Her Web site is www.holistic-nutrition.com.