Tissue acidity | Bhomf

Tissue acidity



The body's metabolism produces acids which are released into the capillaries and make the blood slightly more acidic. The blood arrives in the arterioles with a pH of 7.4 (equivalent to H+ = 40 nmol/l) and leaves the venules with an average pH of 7.36 (equivalent to H+= 44 nmol/l). Hydrogen ions have been added to the blood from the interior of the cell which has an average pH around 7.0 (equivalent to H+ = 100 nmol/l). Excess acids are removed and continually buffered in order to maintain an alkaline environment in the matrix at 7.4 pH.
Metabolism of the proteins creates uric, sulphuric and phosphoric acids while carbohydrates and fats create acetic and lactic acid. Acids have to be eliminated in order to maintain a blood pH of 7.4. The liver and the kidney have a limited capacity to neutralize and eliminate a certain amount of acids. Alkalising minerals combine with the acids to create harmless salts, which can be eliminated through the kidneys, without damage. Salts can also be eliminated through the wall of the large intestine. Proteins are the most important buffers in the body. They are mainly intracellular and include haemoglobin. The plasma proteins are buffers but the absolute amount is small compared to intracellular protein. Protein molecules possess basic and acidic groups, amino NH2 act as hydrogen acceptors or carboxyl COOH group, respectively if hydrogen is added or removed. Phosphate buffer (H2PO4- : HPO4-) is mainly intracellular. The pK of this system is 6.8 so that it is moderately efficient at physiological pH. The concentration of phosphate is low in the extracellular fluid but the phosphate buffer system is an important urinary buffer. H2PO4 is formed in the Kidney when an excess of hydrogen is combined with monohydrogen phosphate thus forming dihydrogen phosphate excreted in urine. Finally, H2CO3: HCO3- is not an important true buffer system because normal blood pH=7.4 is so far from its pK (6.1). It is based on HCO3 bicarbonate ion, which acts as a weak base and H2CO3, which can act as a weak acid. Excessive hydrogen is bound to bicarbonate and exhaled as a carbon dioxide after carbonic acid is being formed.
The acidosis is increased due to a diet high in acid producing animal products like meat, eggs and dairy products, and low in alkaline producing foods like fresh vegetables. Acid producing processed foods are white flour and sugar, acid producing beverages, coffee, soft drinks and artificial chemical sweeteners. Chronic acidosis severely disrupts homeostatic capacities causing tissue degeneration by increased fibrosis, a shift of symbiotic microorganisms, increased refractory time of neural endings, osteoporosis and hormonal disruption.
Ingestion of tap water and carbonated water is not recommended due to low pH. It should be replaced by highly filtered water with an added alkalinizing agent, or naturally alkaline water with a high bicarbonate content such as Vilamina (Sweden) pH=10.4, Fonte Lidia (Italy) pH=9.3, Sorgente Imperiale (Italy) pH=8.1 or Chantereine (France) pH=7.9. Bottled waters in the UK with alkaline content are Pennine (UK) pH=7.9, Brecon Carreg (UK) pH=7.8, Highland Spring (UK), pH=7.8 and the most common water used in the UK are Evian (France) pH=7.2 and Volvic (France) pH=7.

Acidity forces the minerals movement from vital organs and bones to buffer the acid. The alkalising minerals which maintain blood pH are: Calcium, Potassium, Sodium, Magnesium, Iron and Silica. While acid forming minerals are Sulphur, Phosphorus, Chlorine and Iodine. The normal pH of the intracellular and interstitial fluids is maintained not by buffer action but because acids are removed at the same rate as they are added. As there is no change in the quantity of acid in the interstitial fluid or cells, with time there is no change in pH. Conversely excessive production of acids from diet and arterial flow will dramatically shift pH in the matrix and high hydrogen concentration will impair normal regulation of fibroblast and mast cells.
Bioregulatory therapy neutralises acidity by nutritional changes of diet low in animal origin, food rich in alkali, fibre and non processed organic fruits and vegetables. A bioregulatory diet consists of vegetable broths and soups, freshly squeezed juices of vegetable and fruit constituents, prepared by non-centrifugal juicers, to prevent nutrient oxidation. Alkalinising agents such as sodium bicarbonate and magnesium bicarbonate are used 3-4 times daily.