Shun Processed Foods to avoid Blood pH becoming Acidic

Shun Processed Foods to avoid Blood pH becoming Acidic

By Col Wajid

pH is a measure of acidity and alkalinity of a solution on a scale on which a value of 7 represents neutrality and lower numbers indicate increasing acidity and higher numbers increasing alkalinity.

Normal pH in the blood is 7.365, and must remain within a tightly defined range or the body is forced to compensate by extracting phosphate from bones resulting in their artharitus and other inflammation diseases.
Carbon dioxide (CO2) plays a central role in regulating the pH of the bloodstream: determining how acidic or alkaline your blood is. For example, when the blood’s pH becomes more alkaline, breathing reduces to allow CO2 levels to rise and restore pH.

Conversely, if the pH of the blood is too acidic ( by consumption of processed foods), breathing increases in order to off load CO2 as acid, allowing pH to normalize. Maintaining normal blood pH and little towards being alkaline can be done by consuming more fruits and vegs and is vital to our better health. If pH is too acidic and drops below 6.8, or too alkaline and rises above 7.8, the results can be fatal as pH levels directly affect the ability of our internal organs and metabolism to function.

Without the requisite amount of CO2 in the blood, blood vessels constrict and hemoglobin cannot release oxygen into the bloodstream. This all adversely affect the working of muscles and they do not perform physical activity as effectively as they should and making the person lazy or easily breathless. PAK DESTINY

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