Rus Articles Journal

Acidulation of an organism

Acidulation of an organism - introduction to a problem

We know that food supply us with energy, construction substances (proteins, fats, carbohydrates) and vitamins.

Appears, the food possesses one more important property. It can either acidify, or zashchelachivat an organism.

the American scientists at the beginning of the 21st century made fundamental discovery. They offered a way for measurement of acidity of a food allowance and showed that chronic acidulation of an organism is one of the main reasons of washing away of calcium of a bone tissue and its massive emission through kidneys. As a result bones collapse and stones in kidneys are formed.

by means of the regular use of 1 - 2 teaspoons in day of the mineral preparation ORTO CALCIUM + MAGNESIUM can provide an optimum level of alkalization of an organism.

So, in more detail.

Force of

hydrogen Processes of life proceed in water environments which are characterized by a certain concentration of atoms of hydrogen. Substances which give hydrogen atoms are called acids, and those which take away them, - alkalis. Kislotno`s

- an alkaline ratio is characterized by a special indicator of free atoms in solution. It is called rn (from Latin “ potentia hydrogeni “ - “ » hydrogen force;) . In the neutral environment rn it is equal to 7,0. In acidic environment rn lower than 7 - from 6,9 to 0. In the alkaline environment rn higher than 7 - from 7,1 to 14,0.

Strict control for kislotno - alkaline balance

Normal blood has alkalescent reaction - 7,35 - 7,45. PH is very rigidly maintained in narrow borders as only in these conditions work of the majority of enzymes is possible.

At influence of acidifying or alkalizing factors an organism uses compensatory reserves of an organism. In general, resistance of an organism to alkalization is several times higher, than to acidulation.

Acid loading - new measurement of food

We got used to estimate food from positions of caloric content, content of proteins, carbohydrates, fats, vitamins and other substances.

the American scientists at the beginning of the 21st century made original discovery when they showed that any product has one more fundamental indicator which has critical value for our health. They called it NEAP (net endogenous acid production - a net production of internal acid). In other words, it is acid loading of food. It consists of a ratio in food of components which during a metabolism form either acid, or alkali.

Acid loading is measured by the principle: acid minus alkali. When in food the components forming sulfuric acid (sulfur-containing amino acids) or organic acids (fats, carbohydrates) prevail, acid loading has positive size. If in food there are more components forming alkali (organic salts of potassium and magnesium), then acid loading represents negative size. The computer analysis allowed to define acid loading of the main food.

Acid loading of the main food *

the Product

Acid loading

Sour products

Meat 67,9

Grain 13,8

Cheese 4,2

Milk and yogurt 2,8

of Egg 2,5

Neutral products

Bean 0,8

Nuts 0,1

Alkaline products

Sheet greens - 59,1

Vegetables from group fruit ** - 46,5

of Korenya - 26,4

Vegetables - 14,3

Tubers - 10,6

Fruit - 5,8

Notes:

* in milliekvivalenta on 240 kilocalories

** Vegetables from group of fruit: tomatoes, cucumbers, vegetable marrows, eggplants, cucumbers, water-melons, a melon, pumpkin, etc.

Improper feeding - the reason of chronic acidulation of an organism

Biochemical processes of the person have long history of formation in relation to those conditions of food which accompanied it during evolution.

Chronic acidosis

Reconstruction of an image of the Neanderthal man

drawing Source: wikipedia. org

Is considered that in the history of food of the person it is possible to allocate three big stages:

• Food of the ancient person which our ancestors of 5 - 7 million years ate.

• Food of the person of agrarian culture which arose about ten thousand years ago.

• Food of the modern person which he began to use in the last 100 years and which especially sharply changed for the last 20 years.

of 99% of the history of people was a hunter and the collector. According to anthropologists, about a third of its diet was made by low-fat meat of wild animals and two thirds - vegetable food. In these conditions food had exclusively alkaline character, acid loading averaged

minus 78 milliekvalent a day.

the Situation essentially changed with emergence of an agrarian civilization when the person began to eat many grain crops, dairy products and fat meat of the cultivated animals.

But especially drama shifts in food occurred at the end of the XX century when the diet was captivated by industrially processed “sour“ food. Acid loading of food of the modern person makes plus 48 milliekvalent a day. Daily “acid“ food leads to chronic lifelong acidulation (acidosis) of the internal environment of an organism.

Chronic acidulation - a source of many troubles for health

the Organism does not allow an exit rn blood out of the set limits, but it gets expensive price:

is sacrificed a skeleton as for alkalization calcium is washed away from bones.

From here the back pains which were so tormenting the modern person.

And also, sharply accelerates development of osteoporosis.

Collapse muscles. Chronic weakness and muscle pains are noted already at young age, but elderly especially suffer.

leads Weakness of bones and muscles to violation of work of joints. Sour reaction of urine creates to

ideal conditions of a dlyaobrazovaniye of stones in kidneys. It accepts character of epidemic. Chronic violation of work of kidneys causes development of inflammatory diseases and a renal failure. Sour reaction of saliva destroys by

teeth.

Chronic acidulation can also cause hypofunction of a thyroid gland, headaches, uneasiness, sleeplessness, low arterial pressure, a liquid delay in an organism and other frustration up to development of oncological diseases. Measure

rn urine and

saliva Fortunately, there are simple indirect methods of definition rn liquids with the help the test - strips which on a miscellaneous change the color depending on size rn. It is the most convenient to estimate a condition kislotno - alkaline balance on pn of urine and saliva. For this purpose the test - a strip is moistened with urine or saliva. Comparison of color the test - strips with a color standard allows to determine level rn.

Acidulation of an organism

rn

urine Is considered that at primitive people urine had alkaline reaction, it rn was made by about 7,5 - 9,0. At modern people the norm is in subacidic range: from 6,0 - 6,4 in the mornings to 6,5 - 7,0 in the evenings. It averages 6,4 - 6,5. PH of urine is better to measure on an empty stomach, in 2 hours prior to meal 2 times a day several times a week.

rn

saliva Optimum time for measurement rn saliva: from 10 to 12 o`clock in the afternoon. Normal rn saliva is in range of 6,5 - 7,5. Return

rn to norm

At a deviation rn in the sour party it is necessary to increase contents in a diet of alkaline products (see the table) and more 30 - 40 minute walks at fast rate of 4 - 5 times a week are good to be engaged in aerobic physical exercises, for example.

Orto Kaltsy + Magnesium against acidulation of an organism

in the Easy and effective way of alkalization of the internal environment is reception of ORTO of Kaltsy + Magnesium on 1 - 2 teaspoon a day.

Acidulation of an organism and

magnesium Fast normalization kislotno - alkaline balance is reached thanks to powerful alkalizing effect of calcium, magnesium and citrates which strengthen each other. The effect is reached within 1 - 3 days.

of ORTO Kaltsy + Magnesium can be considered as a daily source of alkaline components of food which so are not enough for the modern person.

the Set the test - strips for definition of pH of urine and saliva (cost of 100 rubles) can be acquired or delivered together with ORTO Kaltsy + Magnesium.

Literature

1. Bohr E. V., Leontyev of V. K. Biologiya of an oral cavity. - M.: Medicine, 1991, 301 pages

2. A. Sh. hare, Churilov of L. P. Patofiziology kislotno - the main balance. In book: Patokhimiya bases. - SPb., Elbi, page 334 - 353.

3. Alpern RJ, Sakhaee S. The clinical spectrum of chronic metabolic acidosis: homeostatic mechanisms produce significant morbidity. Am J Kidney Dis 1997; 29:291-302.

4. Eaton SB et al. Paleolithic nutrition revisited. In: Evolutionary medicine. New York: Oxford University Press, Inc, 1999:313-32.

5. Eaton SB, Cordain L. Evolutionary aspects of diet: old genes, new fuels. Nutritional changes since agriculture. World Rev Nutr Diet 1997; 81:26-37.

6. Milton K. Hunter - gatherer diets - different perspective. Am J Clin Nutr 2000; 71:665-7

7. Encyclopedia of Natural Medicine by Michael Murray, N. D. Prima Publishing (Revised 2nd Edition).

8. Sebastian A. et al. Estimation of the net acid load of the diet of ancestral preagricultural Homo sapiens and their hominid ancestors. American Journal of Clinical Nutrition. 2002; 76(6):1308 - 1316.

9. Simopoulos AP. Evolutionary aspects of nutrition and health: diet, exercise, genetics and chronic disease. Basel, Switzerland: S Karger, 1999.

on June 7, 2008.

Sergey Alyoshin,

candidate of medical sciences.