Akzidose/Übersäuerung Anhang

[Dr. Verena Müller-Wieprecht] 

The human body needs energy.

The body’s own cells are able to extract energy from food. This energy is necessary for us to be able to walk, speak, think, grow, regenerate, digest, excrete… etc. Ultimately, all organs and muscles have to be supplied with energy for them to work in the right way. Energy is generated in cellular metabolic processes from the food we eat. Fats, carbohydrates and proteins play a particular role. The oxygen we breathe is of vital importance for the production of energy.

If sufficient oxygen is present, then 18x more energy can be generated from the same amount of food.

But so-called metabolic end products are also produced besides energy. These are substances which can no longer be used by the body and therefore have to be excreted via the intestine,

the kidneys, the skin or the lungs. One can consider them as metabolic waste. Many of these waste products are acidic and have to be neutralised on their way to the excreting organ.

If cells try to produce energy with too little oxygen, for example, particularly high levels of acidic waste products arise. This is most noticeable with muscle cramps, for example. In this case, a muscle had to do work and needed to produce energy for this purpose, but did not have enough oxygen available. This is why training exercises in sport studios are recommended under aerobic conditions (aerobic means cells receive enough oxygen).

The hyperacidity described here does not occur suddenly.

This is a slow process – sometimes taking years. From the simplified sequence shown in the box on page 8, it is apparent that the system contains a number of “adjustment screws”.

Dietary habits in the developed nations which include more than 25% acid-forming foodstuffs (meat/fish/cheese/sausage etc.) are very common. This promotes both hyperacidity as well as a lack of minerals in the body.

Meat consumption is too high. Put in another way, this means: Fruit and vegetable consumption is too low (fruit/vegetables belong to the alkaline-forming foodstuffs.) Only a few people follow the recommendations of the German Nutritional Society to eat fruit +/o. vegetables 5x daily. This is how a vicious circle can start: Acids which are produced have to be neutralised by alkaline mineral salts. Because mineral salts are lacking, the body becomes too acidic.

If the body produces more acidic metabolic waste products than can be neutralised and excreted, this will result in the long term in hyperacidity of the body. The acid-base balance loses its equilibrium and optimal functioning of the body will be lost. The body now resorts to mechanisms to counteract this imbalance.

For example, the body stores excess acid first of all in the connective tissue, so that this can later be released and excreted as soon as sufficient alkaline mineral salts are available again in the blood. In the case of a persisting deficiency of alkaline mineral salts and, at the same time, continuing hyperacidity, the body resorts to using its own mineral deposits, e. g. calcium from the bones, which over time can then result in osteoporosis.

When looking for the cause of hyperacidity, not only diet but also respiration as well as excretion have to be considered. Lack of exercise in the fresh air impairs an optimal supply with oxygen. Insufficient fluid intake prevents optimal excretion via the kidneys as well as through the skin (sweating). Disturbances of intestinal function or the intestinal flora also affect the acid-base balance. Putrefaction products can also have an acidic effect on the body.

Individuals who as a result of serious illnesses have problems with food uptake in the gastro-intestinal tract, cellular metabolism, respiration or excretion are advised to always consult a therapist with regard to hyperacidity. In disturbances of intestinal function or the intestinal flora, a therapist should be consulted to discuss the best course of action in detail.

Regeneration of the intestinal flora, as well as compensating for any disorders, should go hand in hand with achieving the right acid-base balance.

Stress, inflammatory processes and medicines also have a negative influence on the acid-base balance, if the latter are converted into acids prior to excretion.

Hyperacidity

lack of exercise/sedentary lifestyle/medications/too little alkaline-forming foods (fruit, vegetable, potatoes)

Too much stress/nicotine/alcohol/excessive exercise

How can it be determined?

The easiest way to determine your personal acid-base status is to measure the pH-value of the urine. Suitable test strips can be obtained from your therapist or pharmacy. Make sure the pH testing range covered is between 5.0 and 8.0.

You should measure the pH-value to start with each time you go to the toilet over a period of several days, noting the time and the pH-value. Also, keep a record of what you eat and drink. Then enter the values in a chart.

Ideally, the pH-values should vary over the course of the day and there should be some pH-values above 7 (pH 7 is the neutral pH-value).

Not all the pH-values recorded throughout the day have to be above pH 7, as this can also be an indication of a regulatory disorder. If your personal daily pH profile deviates strongly several times daily from the indicated “ideal curve” shown in the illustration, or if your results are significantly outside the optimal range of values between 5.0 and 8.0, you should feel encouraged to make a change.

You will see - it is easier than you might think right now! Your personal daily chart will assist you to monitor the process of ‘neutralisation’.

However, it is also a solid basis for discussion with a therapist.

With regard to dietary hyperacidity, there are a number of things you can do. The mainstay is a change of diet and a food supplement using pH-balance PASCOE®. This product can positively influence your mineral and acid-base balance.

Change of diet

Rearrange your diet so that alkaline-forming foodstuffs make up approx. 75%, = the major part, of your nutrition. Vegetarian foods belong to the group of alakaline-forming foodstuffs [fruit/vegetables/potatoes/cabbage/lettuce/herbs (herbal teas)]. Acidifying foodstuffs: meat, poultry, fish, sausage, (cottage) cheese, yoghurt, cereal products and sweets.

The dietary table reflects only the primary effects on the acid-base balance. Coffee, for example, belongs to the alkaline-donors due to its high potassium content. However, too much coffee

leads to a stress reaction which, on the other hand, can lead to hyperacidity. Similarly, the data for sugar, marmalade and honey appear to be contradictory.

Primarily, these foodstuffs do not lead to hyperacidity. Too many sweet things can negatively affect the intestinal flora, which can contribute to hyperacidity as a secondary effect. Under no circumstances should you completely avoid foodstuffs from the acidifying group.

They provide valuable vitamins, minerals and proteins, which are necessary for the body. As is often the case, it is the balance which matters.

Drink a lot

Make sure you drink enough. However, a word of advice: so-called neutral fluids such as water or herbal teas are preferable (not coffee, black tea or alcohol).

Exercise: Take regular exercise. A walk through the forest or a short bicycle ride rather than using the car not only optimises the oxygen uptake, and promotes the expiration of carbonic acid

in the form of carbondioxide.

Avoid stress

Avoid stress as far as possible. Try not to get upset so often (avoid being ‘sour’!). Instead, think positive and smile more frequently.

Stimulate the excretion of acid

Encourage the excretion of acid via the skin, e.g. by regular visits to a sauna.

Also, avoid producing stress in this case (not too hot and not too long).

Buffer systems Fluctuations in the acid-base balance cannot be avoided and arise constantly in all humans. However, in order to maintain a consistent pH-value despite this, the body uses different buffers (e.g. proteins, phosphates, bicarbonate, haemoglobin) which absorb (buffer) excess acids or bases. The bicarbonate buffer is used to 53% in the blood and plays a central role in maintaining the acid-base balance. If the buffer systems should become ‘overtaxed’, this can lead to acidosis or alkalosis. The liver and kidneys are involved in the regeneration of the buffers.

Carbonates Salts of carbonic acid (carbonates).

Carbonic acid = a weak acid only occurring in aqueous solution, which is produced by passing carbon dioxide into water.

Carbon dioxide = a colourless and odourless gas which is easily soluble in water, arising, amongst other things, as a product of animal and human respiration and by the combustion of

carbon-containing substances.

Carbohydrates Substances belonging to the staple foods, which consist of C + H + H and occur predominantly in vegetable foods. They include, amongst other things, all types of

sugar and starch, and almost all fibres. Ideally, carbohydrates should account for 50 – 60% of daily energy intake.

Cell (somatic cell) Basic module of the human body, the smallest independently living functional unit within a superordinate structure. In their general layout, all cells are alike;

however, each cell variant is designed to carry out a specific task within the organism.

Cell metabolism: Every endogenous cell has a metabolism with which absorbed substances are converted into compounds needed by the cell (for energy production or cell development).

Resulting end products are released to the surrounding environment.

Connective tissue: Principally serves as interstitial tissue in the body by filling the space between organs; it encloses the organs as a covering substance and permeates these as structural tissue.

Its gel-like matrix is also very important for the exchange of substances between the cells and the blood.

Denaturated: This refers to changes occurring to food by chemical or mechanical procedures during its processing. Denatured foods generally lead to an increase in acidity of the human body.

Digestive system: This refers to all organs responsible for digestion, e. g. mouth, oesophagus, stomach, small and large intestine, rectum and anus.

Other organs involved in digestion include the liver, pancreas and gallbladder.

Dysbalance This means a disturbed balance, a disturbance of equilibrium.

Fats = natural substance compounds. Fat in foods consists mainly of triglycerides, which are composed of one glycerine molecule and three fatty acids, and is needed by all cells of the

body, amongst other things, for the structure of the cell wall; it is also the main source of energy. The recommended daily intake is between 80 to 100 grams; however, this is often very much

higher in the western developed nations, which increases the risk of obesity and cardiovascular disease, for example.

Heartburn = burning pain caused by the reflux of gastric acid into the oesophagus.

Hydrochloric acid Constituent of the gastric juice which ensures a low pH-value (1–2), initiates the breakdown of nutritional proteins, converts the pro-enzyme pepsinogen secreted by the stomach’s parietal cells into pepsin (for protein cleavage) and kills bacteria.

Indicator A substance or liquid which indicates a certain chemical reaction by a colour change.

Intestinal flora = micro-organisms, which include bacteria and fungi, that perform important health functions, e.g. defence against pathogens or the decomposition of indigestible dietary fibre.

Various factors can significantly affect the intestinal flora, such as imbalanced diet, infections or medications. Kidneys The two human kidneys are located adjacent to the rear wall of

the body to the left and right of the spinal column. They are shaped like beans and measure approx. 10 x 5 cm. They are the organs of excretion for urinary substances (e. g. uric acid),

excess electrolytes (e.g. salts, acids, bases), foreign substances and water.

Lactic acid = substance produced by lactic bacteria, which occurs in the intestine of the human body, and in fermented foodstuffs (e.g. curdled milk) and fermented vegetables (e. g. sauerkraut).

Lipids = general term for fats and fatty substances; they are all waterinsoluble.

Lung Sponge-like respiratory organ situated behind the ribcage in the thoracic cavity of human beings. Consists of two lobes and enables gas exchange between the air and blood: Oxygen is

absorbed, carbon dioxide is released.

Minerals = inorganic substances, such as Ca + P + Mg + K occurring in both plant as well as animal foodstuffs and are needed for the development of endogenous substances (e.g. bone tissue)

and various regulatory functions by the body. A lack of minerals can lead to deficiency diseases; an excess can lead to symptoms of intoxication.

Muscle cells = parts of the muscular system required for movement and heat balance. Muscle cells resemble other endogenous cells in their structure; however, they contain complex, highly concentrated protein structures which contract (draw together) upon nerve stimulation. ATP is the sole energy source for the contraction of muscles.

Parasympathetic nervous system = part of the vegetative nervous system – stimulates and controls involuntary organ functions which cannot be influenced. The parasympathetic nervous

system is located in the brain stem and the sacral region of the spinal cord; it acts as an antagonist and, hence, an opponent to the sympathetic nervous system – conserving and building up

energy in phases of rest and relaxation. For example, it lowers the heart rate and constricts the pupils.

Sympathetic nervous system = part of the vegetative nervous system, which stimulates and controls involuntary organ functions. Is located in certain regions of the spinal column and is

dominant in physical or psychological stress situations. It acts to discharge energy and is responsible for catabolic processes as an antagonist of the parasympathetic nervous

system. For example, it increases the heart rate and dilates the pupils.

Uric acid = a chemical compound containing nitrogen, which arises through the normal decomposition of cells and through the metabolism of purines, which are absorbed with the diet.

As a rule, is excreted as a waste product in the urine. However, at a certain concentration it can also crystallize out and form urinary stones.

Vegetative Part of the nervous system which controls involuntary bodily function, i.e. those which cannot be influenced and are performed unconsciously, such as digestion, heart beat,

respiration, metabolism and the function of glands in the hormone system.

Vitamins Complex organic compounds needed by the body in small amounts for growth, regeneration and metabolism. They are an important part of a balanced diet.

Parietal cells = part of the gastric glands in the gastric mucous membrane, which produce hydrochloric acid and the intrinsic factor, and also facilitate the uptake of vitamin B12 in the lower

small intestine.

When hydrochloric acid is released inside the stomach, sodium bicarbonate is formed at the same time and released into the blood.

pH value (from the Latin Potentia hydrogenii, concentration of hydrogen ions) Chemical measure for the strength of an acid (pH value between 0 - 7) or an alkaline (pH value between 7 - 14).

Proteins – collective term for natural substances made up exclusively or predominantly of amino acids; they belong to the staple foods. If more than 100 amino acids are linked together,

they are referred to as proteins. Proteins define the structure, function and metabolism of all living cells and tissues. About 10 kilograms of an adult’s body weight is made up of proteins.

Putrefaction = a bacterial decomposition of indigestible dietary protein in the large intestine with the formation of sometimes foul smelling decomposition products. These often poisonous substances are detoxified in the liver.

Stress Excessive strain, disturbance to the normal physical state or bodily functions through external physical influences, e. g. injury or psychological factors, such as fear. Stress is regarded

as a risk for many different illnesses, including peptic ulcers or cardiovascular disease.

Sweat glands Glands found in the human subcutaneous tissue. The secretion of perspiration (consisting of water, urea, salts, fats etc.) serves to regulate body temperature.

Two types:

the large sweat glands (e.g. under the arms, in the chest and genital regions) secreting viscous perspiration,

the small sweat glands (e.g. on the forehead, palms of the hands and soles of the feet) which secrete clear, watery perspiration. (in the intestine)

Acid/Alkaline food list

Controll your own PH levels and prevent diseases

ALKALIZING VEGETABLES

Alfalfa

Barley Grass

Beets

Beet Greens

Broccoli

Cabbage

Carrot

Cauliflower

Celery

Chard Greens

Chlorella

Collard Greens

Cucumber

Dandelions

Dulce

Edible Flowers

Eggplant

Fermented Veggies

Garlic

Green Beans

Green Peas

Kale

Kohlrabi

Lettuce

Mushrooms

Mustard Greens

Nightshade Veggies

Onions

Parsnips (high glycemic)

Peas

Peppers

Pumpkin

Radishes

Rutabaga

Sea Veggies

Spinach, green

Spirulina

Sprouts

Sweet Potatoes

Tomatoes

Watercress

Wheat Grass

Wild Greens

ALKALIZING ORIENTAL VEGETABLES

Maitake

Daikon

Dandelion Root

Shitake

Kombu

Reishi

Nori

Umeboshi

Wakame

ALKALIZING FRUITS

Apple

Apricot

Avocado

Banana (high glycemic)

Berries

Blackberries

Cantaloupe

Cherries, sour

Coconut, fresh

Currants

Dates, dried

Figs, dried

Grapes

Grapefruit

Honeydew Melon

Lemon

Lime

Muskmelons

Nectarine

Orange

Peach

Pear

Pineapple

Raisins

Raspberries

Rhubarb

Strawberries

Tangerine

Tomato

Tropical Fruits

Umeboshi Plums

Watermelon

ALKALIZING PROTEIN

Almonds

Chestnuts

Millet

Tempeh (fermented)

Tofu (fermented)

Whey Protein Powder

ALKALIZING SPICES AND SEASONINGS

Cinnamon

Curry

Ginger

Mustard

Chili Pepper

Sea Salt

Miso

Tamari

All Herbs

ALKALIZING OTHER

Apple Cider Vinegar

Bee Pollen

Lecithin Granules

Molasses, blackstrap

Probiotic Cultures

Soured Dairy Products

Green Juices

Veggie Juices

Fresh Fruit Juice

Mineral Water

Alkaline Antioxidant Water

ALKALIZING SWEETENERS

Stevia, honey, palm sugar,

ACIDIFYING VEGETABLES

Corn

Lentils

Olives

Winter Squash

ACIDIFYING FRUITS

Blueberries

Canned or Glazed Fruits

Cranberries

Currants

Plums**

Prunes**

ACIDIFYING GRAINS, GRAIN PRODUCTS

Amaranth

Barley

Bran, wheat

Bran, oat

Corn

Cornstarch

Hemp Seed Flour

Kamut

Oats (rolled)

Oatmeal

Quinoa

Rice (all)

Rice Cakes

Rye

Spelt

Wheat

Wheat Germ

Noodles

Macaroni

Spaghetti

Bread

Crackers, soda

Flour, white

Flour, wheat

ACIDIFYING NUTS and BUTTERS

Cashews

Legumes

Peanuts

Peanut Butter

Pecans

Tahini

Walnuts

ACIDIFYING ANIMAL PROTEIN

Bacon

Beef

Carp

Clams

Cod

Corned Beef

Fish

Haddock

Lamb

Lobster

Mussels

Organ Meats

Oyster

Pike

Pork

Rabbit

Salmon

Sardines

Sausage

Scallops

Shrimp

Scallops

Shellfish

Tuna

Turkey

Veal

Venison

ACIDIFYING ALCOHOL

Beer

Spirits

Hard Liquor

Wine

ACIDIFYING BEANS & LEGUMES

Black Beans

Chick Peas

Green Peas

Kidney Beans

Lentils

Pinto Beans

Red Beans

Soy Beans

Soy Milk

White Beans

Rice Milk

Almond Milk

ACIDIFYING DAIRY

Butter

Cheese

Cheese, Processed

Ice Cream

Ice Milk

ACIDIFYING Fats and Oils

Avacado Oil

Butter

Canola Oil

Corn Oil

Hemp Seed Oil

Flax Oil

Lard

Olive Oil

Safflower Oil

Sesame Oil

Sunflower Oil

ACIDIFYING SWEETENERS

Carob

Sugar

Corn Syrup

ACIDIFYING OTHER FOODS

Ketch-up

Cocoa

Coffee

Vinegar

Mustard

Pepper

Soft Drinks

Vorwort/Suchen. Zeichen/Abkürzungen. Impressum.