The webinar will address:
The pH of different parts of the body
- alkalising refers primarily to the cells
- the digestive tract and other mucous membranes need to be slightly acidic
- pH of the stomach
- pH of the blood
The importance of the correct pH balance in the body
- enzyme production and metabolic processes, including digestion and metabolism of foods
- hormone and prostaglandin production
- bringing oxygen into the cell for use in aerobic respiration
What creates acidic conditions in the body
- natural cycles and conditions
- pollutions and toxins
- medication
- diet
How the body maintains a correct pH balance
- kidneys and lungs
- buffer systems
What happens when we become too acidic
- reduced ability to digest, absorb and metabolise foods
- pressure on routes of elimination
- aching joints, itchy skin, mucous production
- fatigue, lethargy and lack of mental clarity
- endocrine/hormonal imbalance
- osteoporosis
- allergies and chronic disease
How to measure our own pH
- urine and saliva tests – pros and cons
- how you feel on all levels: stagnant, toxic, lacking energy vs. clear, energised, connected and firing on all cylinders
Which foods are acid-forming and which are alkalising?
- pH of ash one way to measure
- Hermann Aihara: Ca/P levels, Na/K levels, our ability to fully digest foods
- General rules of thumb
- Possible exceptions to bear in mind, e.g. fruit, grains
How to balance your pH
- gentle, balanced approach
- include a range of supportive nutrients
- benefits of potentially acid-forming foods, and why to include them
- suggestions for a sensible approach – what to include and what to avoid
- recipe ideas
Using alkaline water, juices, alkalising drops, supergreens, bicarbonate of soda
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