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Deacidification in the case of hyperacidity
contents
- acidosis
- How does the acid-base balance develop?
- Acids and base producers
- Critical acidity values
- Basic nutrition
- Acidification and fast food
- stomach acidity
- Acidification of the muscles
- Hyperacidity from food
For example, a weak but long-term hyperacidity inhibits connective tissue from absorbing nutrients, and as a result, we suffer from cellulite. The kidneys are burdened, and also osteoporosis, a weakness of the bones, is a risk. Blood supplies the cells and it is basic.
acidosis
A hyperacidity, medically acidosis, means a hyperacidity of the blood. Those who do not move enough, suffer from negative stress, malnourished and also suffer from diseases that promote the formation of acid, contributes to the fact that the body accumulates lactates, the salts of lactic acid.
Acidification of the body favors the development of cellulite. Image: Photographee.eu - fotolia Such chronic hyperacidity is manifested in rapid fatigue, loss of appetite, immunodeficiency, nausea and lack of drive. Acidification causes the bones to decalcify and therefore break more easily, the heart beats weaker and less blood enters the circulation, the muscles break down, the blood potassium increases, and tooth decay spreads throughout the teeth.
How does the acid-base balance develop?
The body transforms substances of the food into acids and bases, which shows itself at the pH value. For acids it is between 0 and 7, for bases between 8 and 14 - at 7 an equilibrium is reached. The different organs have different pH values, but the blood needs a constant acid-base level of 7.4.
The body effectively regulates the acids and bases. It excretes excess acid through the kidneys, and we also exhale them, namely the carbonic acid. When we sweat, we sweat the acid, and our gut frees us from acid stool.
If a lot of acid is added to the body, it can cope with it for a short time. In the long term, however, the organism is disturbed and diseases are the result. This includes the gout: Gout arises because uric acid deposits in the joints, they ignite then.
Acidification also promotes ulcers, urinary stones, and possibly rheumatism such as immunodeficiency.
Acids and base producers
Acid provides sugar and sugary products, white flour, noodles, coffee, black tea, alcohol, meat, fish, charcuterie and broth. Base suppliers, however, are potatoes, vegetables, untreated milk, herbs, and especially leafy lettuce, as well as dried fruits such as dates, figs and raisins. Water, butter, walnuts and cold-pressed oils are neutral. Whoever eats enough of this can cause a deacidification.
Critical acidity values
Under a pH value of 7.36, acidification of the blood begins, but from 7.44 on we speak of an alkalosis, too high a quantity of bases.
However, a latent hyperacidity does not show up in the blood, but in the rest of the body tissue. It manifests itself in tension, pain, heartburn, pale skin, brittle hair and hair loss, allergies, atopic dermatitis, acne and gastrointestinal problems.
There is no classic diagnosis of this, since in chronic acidity of the organism, the pH value in the blood does not necessarily decrease.
Basic nutrition
A basic diet probably relieves the symptoms described and also has positive side effects as it is generally healthy. Generally speaking: Low-fat meat or fish and plenty of vegetables and fruits. 1 kg of vegetables or fruit compensate for the acidity of 400 g of meat, fish or cereals.
For coffee or black tea should always be drunk a lot of water, for breakfast also offer muesli with dried fruit, fruit spritzers and fresh fruit. At noon, vegetable soups, cooked vegetables and herbs bring the bases into high gear. Mineral water helps to eliminate acids, but without carbonic acid, because that too is an acid. In the afternoons and evenings, the metabolism works more slowly, which can lead to flatulence in fruits and cabbage.
Sun wheat helps with deacidification. Image: dima_pics - fotolia Acidification and fast food
Our fast food diet leads to a daily hyperacidity. Industrially produced foods contain far too high a proportion of mostly hidden sugar, regardless of whether they are children's milk slices or soup cubes. Coca Cola and most other soft drinks make high levels of acidity, as do hamburgers, supermarket pizzas, bratwurst or chocolate pudding. Already preparing the food alone already helps to reduce the acids.
stomach acidity
Hyperacidity refers to hyperacidity of the stomach. It is not a disease of its own but a symptom of various diseases of the stomach.
Parietal cells in the stomach produce hydrochloric acid. This kills germs that get into the stomach with food. The acid also ensures that the digestive enzymes split the food. The cells react to food and do not release the acid without stimulation. The smell of food, the expansion of the stomach during a meal and protein stimulate the production of stomach acid.
Causes of stomach acidity can be: stress, improper diet, nicotine, alcohol, caffeine, infections and poisoning. An upset stomach is safe and usually regulates itself again. The situation is different with an infection of the gastric mucosa by the pathogen Helicobacterium pylori. It can damage the mucous membrane or cause stomach ulcers.
A hyperacidity of the stomach manifests itself in feeling of fullness, acid regurgitation, heartburn, stomach pain, nausea and pressure in the abdomen.
So-called proton pump inhibitors are effective against hyperacidity and associated diseases of the stomach and intestine. At the same time, it is advisable to set the trigger, so to abstain from smoking, alcohol and fatty foods.
An anamnesis to research the medical history is necessary if it is a serious hyperacidity. The doctor asks the person concerned about his eating behavior, then what symptoms he shows and what symptoms he has. Gastroscopy and gastric mucosal examination may also be appropriate to detect gastritis or gastric ulcer. An endoscope inserted into the stomach provides insight into the duodenum and shows whether a duodenal ulcer is the cause of the discomfort.
This is followed, if necessary, by tests to detect the bacterium Helicobacter pylori or a long-term acid measurement to check for reflux disease.
Acidification of the muscles
Muscles need energy. If they are permanently loaded or temporarily overloaded, such as in bodybuilding, they can become acidic. The sufferer feels slight pain in the muscles, and the muscles can do less in the long run. An overacidification of the muscles is relatively harmless, as it does not affect vital organs and the body can usually compensate for the hyperacidity.
The muscles draw their energy from different sources: By burning carbohydrates and fats, by splitting adenosine triphosphate and creatine phosphate, by breaking down glucose (which causes lactic acid).
The breakdown of glycose provides short-term energy for peak performance. The breakdown of glucose from the muscle glycogen not only produces the lactate of lactic acid, but it also forms free protons, hydrogen ions. These protons mainly cause the acidification of the muscles, because they prevent the absorption of calcium, which is necessary for the ATP energy. The muscle contraction suffers because the enzymes are blocked.
Muscular soreness results from small cracks in the muscle fibers, and this destruction of the cells causes the lactate to rise. In endurance training, the muscles probably do not acidify because of such an increase in lactic acid, but by calcium deficiency.
The body reacts to the hyperacidity immediately. When muscle stress subsides, it catches acidosis, for example through hyperventilation. The acute pain subsides. The released lactate uses the heart and brain to gain energy and the muscles convert it into muscle glycogen.
Hyperacidity from food
The acids that the body processes on a daily basis are usually not from the food, but from the burning of fats, carbohydrates and protein. The healthy body has no problem with it: More than 20 times as many base molecules as free acid molecules absorb the acids.
Too much acid-forming foods therefore do not immediately lead to hyperacidity and also not to diseases.
If the body could not handle an excess of acids, evolutionarily we would not have evolved. People are just recording that they adapted to a variety of food sources - from the Sahara to the Arctic. In many of these habitats, food consisted and consisted mainly of "acidity".
When we eat protein-rich foods such as eggs, meat, cheese and fish, acids are produced in the body. This excretes the body over the breath, sweat and urine again. Vegetables and fruits neutralize the acids. The consumer center Hessen wrote: "The natural buffer systems of the body, a balanced diet with plenty of vegetables and fruits, moderately animal foods, plenty of drinking and exercise sufficiently protect against hyperacidity."
Hyperacidity, on the contrary, indicates disorders of the organism: we over-acidify, for example, when the kidney is affected.
The warning of over-acidification of the healthy body by food dates back to the 19th century, when medicine knew little about metabolism. However, there are high-risk groups: Obese children often have problems excreting the acid through the kidneys, and adolescents who eat a lot of basal fruits and vegetables benefit from stable bones. (Dr. Utz Anhalt)