The Acid question.
No proper food packaging is without information on fat, protein and carbohydrates content , even
so there's are other attributes to the nutrients derived from foods. Is there also a case for
having the issue of 'acids and alkalines' brought into the general public's understandings of a
balanced diet?
Whilst a great deal is made in the culture, on the importance of a balanced diet, the exact nature
of that balance isn't as commonly taught. Most will know to eat fruit and vegetables, without being
told specifically why. Is it any wonder the young don't eat as healthily as they might, when there
exist this gap in knowledge.
Fruits and vegetables, with a few exceptions are predominately alkaline. The body at its ideal tends
towards an alkaline state. this means it benefits from the correct balance of food stuff to help
maintain this alkaline balance. Yet look at the majority of processed food stuffs.
The Fat and Calorific content of foods are given prominence because of their identifiable links to
obesity, yet the Acid or pH content of foods go unmentioned. Studies show acid levels in the body to
have a connection to long term health and disease; yet this goes largely unspecified. This
connection only becomes known, after the event.
Importantly, if it were known that alcohol and particularly hard drugs are amongst the most
concentrated source for this acid strain on the liver, I wonder if these social drugs would be
considered by their users as releases from stress. The point here, is that stress results in the
increase of the body's acidity, and that these drugs, whilst they may appear to relieve the
psychological component of stress, still contribute to the metabolism of stress, particularly on
the liver.
Other food types like lard, even cooking oils, add to the acid imbalance. I am reminded of a recent
government health warning against high protein diets, ( which did its best not to go into detail and
so failed to mention, what I suspect was this acid strain on the liver. ) An acid imbalance leads to
biological conditions which increases the likely hood for all kinds of diseases. Research shows
cancer to be predisposed to an acidic metabolism. At the same time the longest lived people, enjoy
diets rich in alkalines.
Perhaps it is time for the food industry to make an issue of this element of our diet. That's
assuming they have the interest of consumers as their concern. I can imagine the vegetable and fruit
industry, using this idea as the basis for a campaign strategy, and possibly making new information
with this emphasis, available to schools.
[ On a flight of fancy, imagine an independent retail chain 'Just Alkalines', using this idea to
'group' known alkalines. The chances are the idea might then be absorbed into the larger chains;
assuming a genuine interest in the consumer's health. ]
In an era looking to encourage healthy living, by promoting less smoking and greater exercise;
isn't it time the content of dietary information was reappraise? The strain on the health service
is such that prevention might actually be cheaper than cure. The ideal situation would have pH
levels, as easily understood information, on the packaging of all foods. The preventative measures
to address the pH imbalance are plentiful enough, providing the public knows in advance of the
connections to health..
I wonder what the pH level is for the average burger and bun combo, swilled down with the ubiquitous
milk shake and fizzy pop?