Why the pH is important?

by Dr. Deva Khalsa on March 25, 2011

Predisposition to disease is directly related to the acid-alkaline imbalance around our industrious cells. Meats, poultry and similar protein sources have the effect of making the body more acidic.
When meat digests, molecules of sulfur and phosphorus are formed and the intestinal tract becomes acidic. Meat also contains nitrogen which when digested transforms into ammonia. Ammonia is also toxic to our friends the cells and therefore needs to be neutralized and excreted.
The body does have a way to manage these excess acids and toxins. It has bicarbonate stored away. These bicarbonate stores are pulled into the intestine and work to neutralize the acidic environment inside the intestine. When these stores are released and lost into the bowels, the intracellular fluid then becomes acidic.
Three different organs are responsible for eliminating these extra acids and toxic molecules that build up in the body: the kidneys, lungs and liver. Too much protein and particularly poor quality protein puts a great stress on these organs. The liver is the most important organ of these three because it can process 40 times more of these toxins than the kidney.
One of the most important things that influence the pH is the diet. When the diet is too high in foods that acidify the body, the liver and kidneys cannot handle the load. The body becomes acidic and becomes open to many diseases. Virtually all degenerative diseases including arthritis, kidney problems, bladder stones and heart disease are associated with excess acidity in the body. Importantly, an acidic environment is one that is ripe for the establishment of cancer.

Excerpt taken from “Natural Dog” by Dr. Deva Khalsa.

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