What Is pH And How To Use It To Be Healthy

Many people have heard the term pH but do not know what it means. Still others have never even heard of it before…this is not good, because your pH is the foundation of your health! It is the balance between the acidity and alkalinity in your body. If your body is too much of either you it will start failing and you could possibly die! And with the modern diet most peoples pH is very low these days! While a too high (alkaline) pH is almost impossible to achieve, and alkalinity is generally a good thing for the body (up to the point where it is too high, which, like I said, is near impossible), it is very easy to let your pH fall below what it should be because many foods these days are very acidic. And when your pH is too acidic that is when chronic illnesses and fatigue sets in, and the body starts deteriorating. When I say that the pH is the foundation of your well being, I am not exaggerating. Doctors do not monitor someones pH until someone is on their death bed. This is because monitoring your pH and keeping it properly balanced will govern your health so powerfully that it will sustain your life when you are dying…but why not start monitoring it earlier? And most peoples pH these days is extremely acidic, which is one of the main reasons America and many other countries throughout the world are in the middle of medical crises’ and chronic illnesses are plaguing our nations like never before in history! And governing your pH is the biggest and also simplest way to govern your health and permanently solve any chronic health problems you may have, not to mention fatigue as well! You can get a pH test kit from most any big supermarket or grocery store, and if you cant find one you can of course just order one online. You should be testing your pH almost every day. An ideal pH level is around 7 and not too far below (most ideally 7.25), however if you are testing your urine and not your saliva it will test a little lower anyways since urine is an excretion of your bodies acids, so your urine may test at 6.5 when your bloods pH is 7 or higher. However if you are testing below 6.5 that means your body is way too acidic and you must take measures to raise your pH. Testing too high is very rare, as it is extremely near impossible your body to become to alkaline, however if you do by chance test above 7.5 this is also trouble, and you must lower your pH. However you really do not need to worry about this for like I said it is near impossible. Most likely your pH is too low and you will test at 6.5 or lower, which means you will need to raise it. So how do you raise your pH? By eating less acidic foods and more foods that are alkaline! That does not mean that you need to eliminate acidic foods from your diet and replace them with alkaline foods. It just means to balance out your diet by reducing or sometimes temporarily minimizing acidic foods and maximizing the alkaline foods. And so here for your benefit is a list of foods that acidify the body, and a list of foods that alkalinize the body, so that you can begin to balance your pH and super charge your body with the health, strength, energy level and overall state of being that will allow you to feel the way that you want to feel and live a very long happy life free from illness and fatigue! ACIDIFYING VEGETABLESrnCo LentilsrnOlivesrnWinter Squash ACIDIFYING FRUITSrnBlueberriesrnCanned or Glazed FruitsrnCranberriesrnCurrantsrnPlums**rnPrunes** ACIDIFYING GRAINS, GRAIN PRODUCTSrnAmaranthrnBarleyrnBran, oatrnBran, wheatrnBreadrnCo CornstarchrnCrackers, sodarnFlour, wheatrnFlour, whiternHemp Seed FlourrnKamutrnMacaronirnNoodlesrnOatmealrnOats (rolled)rnQuinoarnRice (all)rnRice CakesrnRyernSpaghettirnSpeltrnWheat GermrnWheat ACIDIFYING BEANS & LEGUMESrnAlmond MilkrnBlack BeansrnChick PeasrnGreen PeasrnKidney BeansrnLentilsrnPinto BeansrnRed BeansrnRice MilkrnSoy BeansrnSoy MilkrnWhite Beans ACIDIFYING DAIRYrnButterrnCheesernCheese, ProcessedrnIce CreamrnIce Milk ACIDIFYING NUTS & BUTTERSrnCashewsrnLegumesrnPeanut ButterrnPeanutsrnPecansrnTahinirnWalnuts ACIDIFYING ANIMAL PROTEINrnBaconrnBeefrnCarprnClamsrnCodrnCorned BeefrnFishrnHaddockrnLambrnLobsterrnMusselsrnOrgan MeatsrnOysterrnPikernPorkrnRabbitrnSalmonrnSardinesrnSausagernScallopsrnShellfishrnShrimprnTunarnTurkeyrnVealrnVenison ACIDIFYING FATS & OILSrnAvacado OilrnButterrnCanola OilrnCorn OilrnFlax OilrnHemp Seed OilrnLardrnOlive OilrnSafflower OilrnSesame OilrnSunflower Oil ACIDIFYING SWEETENERSrnCarobrnCorn SyruprnSugar ACIDIFYING ALCOHOLrnBeerrnHard LiquorrnSpiritsrnWine ACIDIFYING OTHER FOODSrnCatsuprnCocoarnCoffeernMustardrnPepperrnSoft DrinksrnVinegar ACIDIFYING DRUGS & CHEMICALSrnAspirinrnChemicalsrnDrugs, MedicinalrnDrugs, PsychedelicrnHerbicidesrnPesticidesrnTobacco ACIDIFYING JUNK FOODrnBeer: pH 2.5rnCoca-Cola: pH 2rnCoffee: pH 4rn Very Low Acid Forming Foods Curry, koma coffee, honey, maple syrup, vinegar, cream, butter, goat/sheep cheese, chicken, gelatin, organs, venison, fish, wild duck, triticale, millet, kasha, amaranth, brown rice, pumpkin seed oil, grape seed oil, sunflower oil, pine nuts, canola oil, spinach, fava beans, black-eyed peas, string beans, wax beans, zucchini, chutney, rhubarb, coconut, guava, dry fruit, figs, and dates. Low Acid Forming Foods Vanilla, alcohol, black tea, balsamic vinegar, cow milk, aged cheese, soy cheese, goat milk, game meat, lamb, mutton, boar, elk, shell fish, mollusks, goose, turkey, buckwheat, wheat, spelt, teff, kamut, farina, semolina, white rice, almond oil, sesame oil, safflower oil, tapioca, seitan, tofu, pinto beans, white beans, navy beans, red beans, aduki beans, lima beans, chard, plum, prune and tomatoes. rnModerately Acid Forming Foods Nutmeg, coffee, casein, milk protein, cottage cheese, soy milk, pork, veal, bear, mussels, squid, chicken, maize, barley groats, corn, rye, oat bran, pistachio seeds, chestnut oil, lard, pecans, palm kernel oil, green peas, peanuts, snow peas, other legumes, garbanzo beans, cranberry, and pomegranate.Bananas (green), barley (rye), blueberries, bran, butter, cereals (unrefined), cheeses, crackers (unrefined rye, rice and wheat), cranberries, dried beans (mung, adzuki, pinto, kidney, garbanzo), dry coconut, egg whites, eggs whole (cooked hard), fructose, goat’s milk (homogenized), honey (pasteurized), ketchup, maple syrup (unprocessed), milk (homogenized). Molasses (unsulferd and organic), most nuts, mustard, oats (rye, organic), olives (pickled), pasta (whole grain), pastry (whole grain and honey), plums, popcorn (with salt and/or butter), potatoes, prunes, rice (basmati and brown), seeds (pumpkin, sunflower), soy sauce, and wheat bread (sprouted organic). Highly Acid Forming Foods Tabletop sweeteners like (NutraSweet, Spoonful, Sweet ‘N Low, Equal or Aspartame), pudding, jam, jelly, table salt (NaCl), beer, yeast, hops, malt, sugar, cocoa, white (acetic acid) vinegar, processed cheese, ice cream, beef, lobster, pheasant, barley, cottonseed oil, hazelnuts, walnuts, brazil nuts, fried foods, soybean, and soft drinks, especially the cola type. To neutralize a glass of cola with a pH of 2.5, it would take 32 glasses of alkaline water with a pH of 10. Extremely Acidic Artificial sweeteners, beef, beer, breads, brown sugar, carbonated soft drinks, cereals (refined), chocolate, cigarettes and tobacco, coffee, cream of wheat (unrefined), custard (with white sugar), deer, drugs, fish, flour (white, wheat), fruit juices with sugar, jams, jellies, lamb. Liquor, maple syrup (processed), molasses (sulphured), pasta (white), pastries and cakes from white flour, pickles (commercial), pork, poultry, seafood, sugar (white), table salt (refined and iodized), tea (black), white bread, white vinegar (processed), whole wheat foods, wine, and yogurt (sweetened). Neutral pH Butter (fresh, unsalted), cream (fresh, raw), cow’s milk and whey (raw), margine, oils (except olive), and yogurt (plain). ALKALIZING VEGETABLESrnAlfalfarnBarley GrassrnBeet GreensrnBeetsrnBroccolirnCabbagernCarrotrnCauliflowerrnCeleryrnChard GreensrnChlorellarnCollard GreensrnCucumberrnDandelionsrnDulcernEdible FlowersrnEggplantrnFermented VeggiesrnGarlicrnGreen BeansrnGreen PeasrnKalernKohlrabirnLettucernMushroomsrnMustard GreensrnNightshade VeggiesrnOnionsrnParsnips (high glycemic)rnPeasrnPeppersrnPumpkinrnRadishesrnRutabagarnSea VeggiesrnSpinach, greenrnSpirulinarnSproutsrnSweet PotatoesrnTomatoesrnWatercressrnWheat GrassrnWild Greens ALKALIZING ORIENTAL VEGETABLESrnDaikonrnDandelion RootrnKomburnMaitakernNorirnReishirnShitakernUmeboshirnWakame ALKALIZING FRUITSrnApplernApricotrnAvocadornBanana (high glycemic)rnBerriesrnBlackberriesrnCantaloupernCherries, sourrnCoconut, freshrnCurrantsrnDates, driedrnFigs, driedrnGrapesrnGrapefruitrnHoneydew MelonrnLemonrnLimernMuskmelonsrnNectarinernOrangernPeachrnPearrnPineapplernRaisinsrnRaspberriesrnRhubarbrnStrawberriesrnTangerinernTomatornTropical FruitsrnUmeboshi PlumsrnWatermelon ALKALIZING PROTEINrnAlmondsrnChestnutsrnMilletrnTempeh (fermented)rnTofu (fermented)rnWhey Protein Powder ALKALIZING SWEETENERSrnStevia ALKALIZING SPICES & SEASONINGSrnChili PepperrnCinnamonrnCurryrnGingerrnHerbs (all)rnMisornMustardrnSea SaltrnTamari ALKALIZING OTHERrnAlkaline Antioxidant WaterrnApple Cider VinegarrnBee PollenrnFresh Fruit JuicernGreen JuicesrnLecithin GranulesrnMineral WaterrnMolasses, blackstraprnProbiotic CulturesrnSoured Dairy ProductsrnVeggie Juices ALKALIZING MINERALSrnCalcium: pH 12rnCesium: pH 14rnMagnesium: pH 9rnPotassium: pH 14rnSodium: pH 14 Slightly Alkaline Almonds, artichokes (jerusalem), brussel sprouts, cherries, coconut (fresh), cucumbers, eggplant, honey (raw), leeks, mushrooms, okra, olives (ripe), onions, pickles (homemade), radishes, sea salt, spices, tomatoes (sweet), vinegar (sweet brown rice). Chestnuts (dry, roasted), egg yolks (soft cooked), essene bread, goat’s milk and whey (raw), mayonnaise (homemade), olive oil, sesame seeds (whole), soy beans (dry), soy cheese, soy milk, sprouted grains, tofu, tomatoes (less sweet), and yeast (nutritional flakes). Moderately Alkaline Apples (sweet), alfalfa sprouts, apricots, avocados, bananas (ripe), currants, dates, figs (fresh), garlic, grapefruit, grapes (less sweet), guavas, herbs (leafy green), lettuce (leafy green), nectarine, peaches (sweet), pears (less sweet), peas (fresh, sweet), pumpkin (sweet), sea salt (vegetable). Apples (sour), beans (fresh, green), beets, bell peppers, broccoli, cabbage, carob, cauliflower, ginger (fresh), grapes (sour), lettuce (pale green), oranges, peaches (less sweet), peas (less sweet), potatoes (with skin), pumpkin (less sweet), raspberries, strawberries, squash, sweet Corn (fresh), turnip, vinegar (apple cider). Alkaline Forming Cantaloupe, cayenne celery, dates, figs, kelp, limes, mango, melons, papaya, parsley, seaweeds, seedless grapes (sweet), watercress. Asparagus, fruit juices, grapes (sweet), kiwifruit, passionfruit, pears (sweet), pineapple, raisins, umeboshi plums, and vegetable juices. Extremely Alkaline Lemons, watermelon. For more information on Dietary Cures check out my “Curing Root Causes with Dietary Secrets” program!