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Today’s Dilemma
An introduction by Martha R. Jones to a booklet titled "Food Tables with Acid-Alkali Values of Servings Commonly Used." Author: Clytie Sweet. Published in 1972 for the Martha R. Jones Foundation.
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Evidence abounds that diets consisting of premium quality foods chosen in accordance with the generally accepted ”BASIC GUIDE TO GOOD EATING” may and may NOT promote optimal health and resistance to dental disease.
All foods in their natural forms contain minerals–acids and alkalis. If, after the food has been burned to an ash, acid elements are in excess, it is said to be potentially acid in reaction. If alkalis are in excess, the food is said to be potentially alkaline. If acids and alkalis equal each other, potentially neutral.
The human body might be said to be an acid-making factory. Beating of the heart, breathing, movement of muscles, etc. make acids which are being continually emptied into the blood stream whether one is asleep or awake. Emotions as fear, anger, excitement over a fire, riot or ball game, etc., and STRESS of any kind make acids, as do ultraviolet radiation, exercise and acid-ash diets. Because the body cannot tolerate even a minute amount of free acid, it must be neutralized instantly.
Though the animal body is equipped with elaborate buffering and “stand-by” mechanisms for maintaining its neutrality, its dependence for fixed alkalis is on food and water. Hence the necessity of choosing a diet that is relatively high in potential alkalinity, making sure that it contains enough fixed alkali to take care of one’s ordinary needs, and to maintain a RESERVE in blood plasma sufficient for emergencies, as well, much as commercial banks maintain a reserve of dollars for their own protection.