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?