How does excess acid slowly kill people’s health? Consultation of a nutritionist. Part 3

In previous articles, the nutritionist’s consultation made it clear to readers what pH is, why the correct level of acidity of biological fluids is important, and what value is fatal to the body. In the last part, the nutritionist will tell you about the peculiarities of nutrition and lifestyle to maintain the ideal pH and, accordingly, well-being.

Nutrition for normal pH: what are we doing right and wrong?

To prevent acidification of the body and increase the level of alkaline, you need to include foods that contain potassium, calcium, and magnesium in your diet. Moreover, this should be done BEFORE the body urgently begins to take these minerals from all systems and tissues. During an online consultation, a nutritionist will advise you to eat more greens (sorrel is an exception), especially cilantro and chervil. However, specific recommendations will, of course, be given only after a detailed examination of the body’s condition.

Why is it necessary to “push” on the meadow? Isn’t it really that dangerous? The fact is that it is about 10 times easier for us to deal with excess alkali. So yes, it is better to prevent acidification than to slightly exceed alkalization.

Both doctors and nutritionists forbid it: what not to do with food

It is worth remembering this forever:any food of plant origin after heat treatment turns into poison and acidifies the human body!The same applies to animal proteins, as they are not a natural source of nutrition for humans, and after heat treatment, they become twice as dangerous.

This is especially true for “factory” products. For example, to preserve the presentation of sausage products, manufacturers add powerful carcinogens such as nitrites. It is they who “interrupt” the smell of cadaveric decay. It also contains monosodium glutamate, a dangerous substance that is supposed to “enhance the taste” (although scientists have repeatedly proven that it has no such effect). Not to mention the rest of the “chemistry” without which the sausages are simply impossible to eat.

According to the nutritionist, the price of health is not only in giving up meat and sausage. Take bread, for example. The grains are ground into flour, mixed with yeast (in case anyone doesn’t know, it’s a single-celled fungus), and baked at 200 degrees Celsius. This is enough to acidify the body. By the way, pasta is made in the same way, and its effects are just as dangerous.

Stewing vegetables? Frying potatoes? Of course, it’s delicious! However, enzymes are destroyed during the cooking process (and in the last article, we mentioned how important they are).

So it turns out that all the usual “tasty” foods are actually biological garbage. Along with short-term pleasure, it brings us acidification of the blood and gastrointestinal tract. These are ideal “conditions” for the multiplication of viruses and pathogens. Increased acidification creates preconditions for cancer.

What does the body do in such conditions? It fights a daily titanic struggle, taking minerals from its reserves and regulating the pH. The result is a decrease in immunity, brittle bones, weakness…

The first principle of proper nutrition

At any online consultation, a nutritionist will say: plant foods in their original form practically do not increase the acidity level of the body.

Yes, fruit contains some acid, but it is much less than alcohol, French fries, processed foods, or cakes. It’s easy to restore the balance after eating fruit by rinsing your mouth with water. This is not the case with sausages.

Examples of alkaline products

These include all ripe fruits (except apples, citrus fruits, grapes), as well as vegetables, nuts, and cereals (wheat, oats, buckwheat, rye). The most alkaline foods are greens (they contain a lot of calcium), cucumbers, cabbage, avocados, and zucchini.

Examples of acidic products

This category includes:

• poultry, meat, fish, fermented milk;
• compotes, jams, preserves, cakes, chocolate, and anything with sugar in it;
• bakery products;
• alcohol and carbonated beverages (they are the most acidic with a pH of 2.47-3.1), fruit drink, cocoa and coffee, black tea;
• sauces, mayonnaise, vinegar (any);
• vegetable oils.

Factors that increase the acidity of foods

The price of a nutritionist consultation includes a review of the food diary. Any experienced specialist will advise you to cut back on food:

• that have undergone heat treatment (frying, conventional and steam cooking, baking);
• with sugar, acidic elements (sauces), preservatives (vinegar);
• which are intended for long-term storage.

The conclusion is simple: EVERYTHING that has been processed by humans (made into oil, fried, boiled…) is a source of high acidity.

For example, raw fruit acid is even beneficial and aids digestion. But once it is cooked, it turns into a poison.

Not just food: what else changes our pH?

During an individual consultation, a nutritionist analyzes each factor. But in general, the pH of the body is affected:

• stress and anxiety (very relevant for this period of our country’s history);
• lack of fresh air and poor ecology;
• electromagnetic radiation from PCs, telephones, microwaves, and other household appliances;
• physical inactivity.

Add alkali: useful tips for the body

This advice from a nutritionist may be “hard” for a lot of people. But it is worth choosing: health or a “marathon in hospitals” after 40 years. So:

• completely give up meat and dairy products, baked goods and sweets, sugar, semi-finished products, and anything that has been processed or refined;
• minimize the consumption of grains (or even better, eat them sprouted);
• cleanse the body of toxins and toxins;
• achieve the ratio in the diet: 20% thermally processed foods and 80% raw plant foods.

List of products with a high alkali content

Berries, fresh cucumbers and tomatoes, lettuce, carrots, beets, watermelons and melons, dried apricots, plums, white and cauliflower, various peppers, radish, oatmeal, onions, almonds, dates, raisins, etc.

List of foods with a high acid content

Dry peas, cooked and dried beans, cream, eggs, white and black bread, cheese, juices with sugar, jam, sweet drinks, barley, etc.

Nutritionist’s tips for cooking

Standard methods of cooking cereals (except millet and buckwheat) and legumes increase the acidity of the blood. But if they are soaked and sprouted, they acquire alkaline properties. In this form, they can be used in salads. By the way, pre-soaking nuts also increases their beneficial properties.

Prevention of acidosis: nutritionist consultation and TOP 5 tips

1. Soak all raw nuts and grains half an hour before eating.
2. Soak the groats for half an hour before cooking, then drain and cook in fresh water.
3. Soak the beans overnight. When cooking, let them boil for a minute, then turn off the heat, close the lid, and leave for an hour. Then drain the water and cook in fresh water.
4. Alternatively, soak all grains and legumes for an hour, then dry them and store them in a dark place. Then they can be cooked immediately.
5. Lead an active lifestyle and try to deal with all difficulties in a positive way.

If you need help, an appointment is available on the website. An individual online consultation with a nutritionist will help you find out the cause of your health problems and find solutions.