Acid Blood Kills -- Alkaline Blood Lives

Of all Things ... Baking Soda?
Studies in respected medical journals worldwide consistently support the use of a simple dirt-cheap product for reversing acidity -- baking soda.  Since there's no money in baking soda for drug companies, its excluded from medical school curriculum and/or associated health training/education.

Odors
As an interesting side-note, most odors we experience are bacteria related.  A simple test is to sprinkle a bit of baking soda in your stinky shoes and/or under your smelly arm-pits -- odor diminishes readily.  Odor from areas of the body that stay wet and/or dark for awhile are a result of/or caused by bacteria and/or the symbiotic relationship it has with fungus.  Fungus (vaginal candidiasis or candida, jock itch, athletes foot, etc.) is odor-producing.  Cavities and bacteria (bad breath) are best-buddies, too.  Sugar creates an acidic environment in the mouth, thus, a reason why dentists recommend avoiding sugar-related foods.

And, stop using sponges to wash your dishes!  Sponges typically stay wet for extended periods which encourage bacteria to multiply exponentially within minutes (Discovery Science channel).

Athletes -- Faster, Harder, Stronger
Lactic acid is a well-known by-product of the exercising muscle.  To a large degree, it is responsible for muscular soreness and pre-mature fatigue.  Sport drinks do nothing to address the acid issue.  In fact, they add to the acid problem due to the large amount of sugar ingested -- sugar drinks are basically acid drinks.  The same goes for fruit drinks (the actual sweet part of the fruit is replaced with sugar and/or high fructose corn syrup).  It's no wonder regular exercisers have a hard time recovering from injuries -- the injury is surrounded by acid.

Bananas, oranges, potatoes and melons are must-staples of athletes' general diet due to their high potassium content.  Yes, they contain sugar, however, it's in a complex carbohydrate form (less inflammatory) that is a longer lasting fuel for the exercising muscle.  They alkalize once consumed, however, baking soda water is a stronger and more direct alkalizing agent and may mean the difference between 1st and 2nd in an athletic event.

The above recommendation is for the non-exerciser and/or those who consume the average western diet.  Dedicated life extensionists (typically consume lots of minerals), vegetarians, vegans, and/or those who consume more fruits and vegetables than the average person, may want to use a bit less baking soda.  Their bodies tend to be a bit more alkaline than the average person.  Your barometer can be the consistent use of pH strips/papers.  They give you the information you need to make adjustments with the baking soda you put in your water.

Oranges and Lemons
When using pH papers to directly measure fruits and/or vegetables, they typically show-up in the acid range.  Oranges and lemons are good examples.  Touching the pH paper directly to the opened/peeled fruit reads acid.  However, when consumed, they become alkaline as a result of the digestive process from the resulting residue.  Fruits and vegetables have a special relationship with our bodies -- they are transformed into an alkaline base as they are burned to ash (as are most fruits and vegetables).  Most other food sources do not have this special relationship with our bodies.

Sodium (and Potassium) Concern
1/4 teaspoon of baking soda contains 300 mgs. (milligrams) of sodium -- not much to be concerned about.  Most of us typically consume 2,000-3,000 mgs. of salt (sodium chloride) daily.  Studies show the relationship between sodium and potassium to be the high blood pressure culprit.  Generally, where there is high sodium in populations, there is low potassium.  Potassium rich foods generally cost more than sodium rich foods, thus, impoverished areas have a higher incidence of stroke and high blood pressure.  The scientific literature shows that if potassium is increased and sodium stays the same, the incidence of blood pressure and strokes drop.  A 2:1 ratio of potassium to sodium should be a strong consideration for anyone.  Our government allows only 99 mgs. to be put in a daily dose where supplements are concerned.  Raw fruits and vegetables are some of the best sources of potassium.  This is one of the few areas where food provides more micro-nutrients than nutritional supplements.

Potassium can improve athletic performance in those who are deficient.  Those who train 3-4 hours daily can lose up to 700 mgs. from sweat -- about the same amount in one banana.  Typically, food manufacturers transform 3.5 ounces of fresh raw peas containing 380 mgs. of potassium and 2 mgs. of sodium into 236 mgs. of sodium.  At the same time, they decrease the potassium content to 160 mgs. via the canning process.  The same thing applies to other common vegetables.  You can buy a salt substitute from your grocery store which is potassium chloride (as opposed to sodium chloride).  One of the most popular brands is called "No Salt."

Measuring With pH Paper/Strips
There are 2 easy ways to monitor your pH -- urine and saliva.  Whether you test your urine or saliva, the pH value of either varies throughout the day based on many variables (food, liquids, stress, nutritional supplement intake, etc.).  Therefore, it is necessary to check it 4-5 times/day so you can establish an average.  Personally, I have found the urine method to be the most accurate.  If your average is still acidic (or, gets too alkaline) adjust the amount of baking soda accordingly.  You can use pH paper/strips or a pH meter.  I've always preferred the strips for convenience.

Again, for anyone wanting to use baking soda, reading this article and this baking soda article is paramount for developing a better understanding/appreciation for its many uses.

More information on blood pH levels via minerals.

Note:  We do not sell baking soda.  It is available at almost any grocery or drug store near you ... or online.

Order:   pH Strips/Paper

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