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pH Balancing SimplifiedMaintaining the proper balance in the body's pH can positively affect all major body systems, especially the digestive, intestinal, circulatory, respiratory and immune systems. This balance protects the oxygen affinity of hemoglobin in the blood. A pH-balanced environment maintains proper metabolic function and allows the body to function optimally.
Urine pH Urine testing may indicate how well your body is excreting acids and assimilating minerals, especially calcium, magnesium, sodium and potassium. These minerals function as "buffers." Buffers are substances that help maintain and balance the body against the introduction of too much acidity or too much alkalinity. Even with the proper amounts of buffers, acid or alkaline levels can fluctuate. When the body ingests or produces too many of these acids or alkalis, it must excrete the excess. The urine is the perfect way for the body to remove any excess acids or alkaline substances that cannot be buffered. If the average urine pH is below 6.5, attention should be given to lowering acid levels. Saliva pH The results of saliva testing may indicate the activity of digestive enzymes in the body. These enzymes are primarily manufactured by the stomach, liver and pancreas. While the saliva also utilizes buffers just like the urine, it relies on this process to a much lesser degree. If the saliva pH is below 6.5, the body may produce too many acids. If the saliva pH is over 6.8, the body should be aided by diet. Food Effects on Acid-Alkaline Body Chemistry, The Effects of Common Foods on pH Balance (Eat 80% alkaline foods and 20% acid foods for perfect pH balance.) Most Alkaline: Stevia, lemons, watermelon, limes, grapefruit, mangoes, papayas, asparagus, onions, vegetable juices, parsley, raw spinach, broccoli, garlic, lemon water, herbal teas. Alkaline: Maple syrup, rice syrup, dates/figs, melons, grapes, papaya, kiwi, berries, apples, pears, raisins, okra, squash, green beans, beets, celery, lettuce, zucchini, sweet potatoes, almonds, olive oil, breast milk, green tea. Lowest Alkaline: Raw honey, raw sugar, oranges, bananas, cherries, pineapple, peaches, avocados, carrots, tomatoes, fresh corn, mushrooms, cabbage, peas, potato skins, olives, chestnuts, canola oil, amaranth, millet, wild rice, quinoa, goat milk, goat cheese, whey, ginger tea. Lowest Acid: Processed honey, molasses, plums, processed fruit juices, cooked spinach, kidney beans, string beans, pumpkin seeds, sunflower seeds, corn oil, flax oil, sprouted wheat bread, spelt, brown rice, venison, cold water fish, eggs, butter/yogurt, buttermilk, cottage cheese, soy milk, tea. Acid: White sugar, brown sugar, sour cherries, rhubarb, potatoes, pinto beans, navy beans, lima beans, soybeans, pecans, cashews, white rice, corn, buckwheat, oats, rye, turkey, chicken, lamb, soy cheese, raw milk, coffee. Most Acid: Artificial sweeteners, blueberries, cranberries, prunes, carob, peanuts, walnuts, wheat, white flour, pastries, pasta, pork, beef, shellfish, cheese, homogenized milk, ice cream, beer, soft drinks. References: Acid & Alkaline by Herman Aihara, Alkalize Or Die by Theodore A. Baroody, PhD., N.D. |
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IMPORTANT: Information on this site is provided for informational purposes and is not meant to substitute for the advice provided by your own physician or other medical professional. You should not use the information contained herein for diagnosing or treating a health problem or disease, or prescribing any medication. You should read carefully all product packaging. If you have or suspect that you have a medical problem, promptly contact your health care provider. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure or prevent any disease.
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