This is a continuation of Acidity & Acidification Part 1; Degenerative Disease
What to do?
In order to prevent a general acidification of the healthy individual, the best is to keep a good diet in this respect. How to compose such a diet is indicated in this article, although it is far from exhaustive advice, especially for those already suffering from acid-related disease.
I also suggest you not to think too much in exclusive terms, that this is forbidden and that I have to eat. It is a matter of balance. Anything can be included in the diet, as long as it's properly balanced pH-wise.
Two excellent foodstuffs which strongly combat acidification while at the same time being acids, which keep minerals dissolved to avoid crystallisation of calcium, etc. – are lemons (citric acid) and apple cider vinegar. Drink the juice of one pressed lemon before every meal. I talk about fresh juice, not a commercial product and no additives, although you can dilute the juice with water if you want. Or, you can use apple cider vinegar – diluted, of course. One to two teaspoons in a glass of water is a suitable dose. Drink one of these in connection with every meal. You can change between lemon and apple cider vinegar as you see fit.
You can also alkalise by the use of supplemental calcium and magnesium. Do not use calcium alone, which may cause other serious health problems. I suggest dolomite, a mixture of calcium carbonate and magnesium carbonate. Then dissolve it in ascorbic acid (pure vitamin C). The chemical reaction removes the carbonates and gives you easy-to-absorb compounds. Vitamin D is needed too.
Acids such as citric acid, ascorbic acid, and the acid of apple cider vinegar, are important because they do not add to body acidity and they do prevent the formation of certain harmful crystals with alkaline minerals. Although alkaline, minerals as calcium and sodium are parts of problematic crystals - also acidic ones formed by uric acid (monosodium urate and calcium pyrophosphate). These crystals are the basis of gout and kidney stones.
It is with this as with everything in the body: except when directly building normally non-liquid human tissue, everything must be kept liquid. As soon as pieces of solid material are formed in a body fluid, it becomes a problem. Compare that to fats in the blood. It is the same thing, they must be kept liquid. This is a general principle: solid pieces in a body fluid cause problems.
Magnesium also prevents calcium from forming crystals. Indeed, many crystal-based problems might be caused by a deficiency of magnesium relative to calcium. Magnesium is the world's most common deficiency, almost all human beings suffer from it. That, in turn, causes problems with surplus calcium and crystallisation.
Uric acid is also reduced by dietary fibre. So if you have an acid problem, increase your intake of fibres.
Apart from certain foodstuffs, it should be noted that acidity also increases by overweight, stress, alcohol, too much insulin in the blood, exposure to certain heavy metals (most notably Lead), and certain medicines and supplementary nutrients. Also some nutrients I normally recommend, such as salicylic acid and nicotinic acid (Niacin). That is not a reason to advise against them, you can still use both salicylic acid and nicotinic acid, just think of neutralising their acidity, which, especially for nicotinic acid, is quite high. A good way to do that is to take it (Niacin) together with dissolved calcium-magnesium discussed in the previous paragraph. However, don't do that with salicylic acid. It should be taken alone or after a meal but without mixing with other supplements being acids or containing calcium. To make it simple, let there be an hour before and after taking salicylic acid without any other supplement intake. The dose of taking salicylic acid as a supplement is quite low, so there is no instant dramatic increase in general body acidity. You don't need to neutralise its acidity simultaneously, think of the totality of the day. If you use it as a medicine, however, the dose is much higher; consequently, you then have to think more on immediate neutralisation of its acidity.
As for the balance between sodium and potassium, which is almost always disturbed in the direction of too much sodium - too little potassium, the most powerful source of dietary potassium is Jerusalem artichoke.
Acidity & Alkalinity Of Selected Foodstuffs
Some examples of alkalinity vs. acidity of foodstuffs. (Based on research by Dr. Ragnar Berg.)
Values refer to millival and 100 g. (+) means alkaline, (-) is acidic, zero is neutral.
-Cucumber without seeds (+31)
-Dried figs (+28)
-Raisins (+16)
-Citrus fruits (+10 - +12)
-Carrots (+10)
-Bananas (+7)
-Potatoes (+7)
-Blueberries (+4)
-Yellow onions (+3)
-Apples (+3)
-Strawberries (+2)
-Green peas (0)
-Rice, unpolished (-51)
-Wheat bran (-39)
-Grains of wheat (-38)
-Oat flakes (-30)
-Mammal meat (-10--24)
-Eggs (-23)
-Fish (-10 - -19)
-Peanuts (-15)
-Soya beans (-10)
-Brussels sprouts (-9)
-White wheat-flour (-8)
-Cranberries (-6)
-Yellow peas (-4)
-Almonds (-1)
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More suprised that dolomite can actually be consumed than the fact that soy products are pretty acidic. but that table, is the pH based on digestion or as is?