Acid-alkaline balance plays a key role in maintaining good health and quality of life. When this delicate equilibrium comes under attack, we are more vulnerable to health issues. As an example, consumption of high-protein foods—such as red meat—may result in acidic states. And this can result in a variety of imbalances and generally low immune function that affect overall health. Alka-Balance is a proprietary blend of 25 minerals and herbs to aid you in maintaining this healthful state of alkalinity.
Balanced for Health
To enjoy optimum health, body fluid must be kept at an alkaline level (pH 7.4). The neutral point is 7.0: below 7.0 is acidic, above 7.0 is alkaline. To maintain an optimum pH, we must replenish alkaline elements. The ideal diet includes 75%-80% alkaline and 20%-25% acidforming foods.
All foods, after digestion and absorption, leave either an acid or alkaline residue in the body. Diets that are high in protein, sugar and fat leave an acidic residue, while vegetables and fruitsm leave an alkaline residue. Minerals such as calcium, magnesium, sodium and potassium contribute to the alkalinizing effect of fruits and vegetables.
When you eat “acidic” foods, such as dairy or meat, the body looks for ways to neutralize this acid; it accomplishes this by utilizing alkaline minerals (calcium, potassium, sodium, magnesium and iron) to create harmless salts, which are then eliminated by the kidneys. But if you constantly eat acidic foods, without enough alkaline foods, it is difficult for your body to maintain a healthy balance. The body becomes stressed because protein can create excessive uric, sulfuric and phosphoric acids.
Key Alkalinizing Vegetables and Minerals:
A deficiency of potassium in the diet increases the net systemic acid load, which may result in decreased muscle and bone mass in adults, and kidney stone formation. Neutralization of the diet net acid load with dietary supplements improves calcium and phosphorus balances, reduces bone resorption rates (bone loss), improves nitrogen balance, and mitigates the normally occurring age-related decline in anti-aging growth hormone secretion.
Alka-Balance provides coral calcium and the alkaline minerals calcium, magnesium, sodium and potassium as citrates as a natural means of alkalinizing the body. Alka-Balance also contains carrot root, broccoli floret and stem, cabbage floret and stem, spinach leaf and parsley leaf—all green foods added for their ability to aid the body in maintaining an alkaline state.
Benefits of Apple Cider Vinegar:
The organic acids in apple cider vinegar produce alkaline carbonates that alkalize body fluids. And cider caters to the body’s requirement for natural sugar, vitamins and minerals.
How Grasses Help Alkalinize the Body:
Centuries ago, the Arabs used alfalfa as feed for their horses, claiming it made the animals strong and swift. Seeing the benefits, they used the herb themselves, believing it improved their health and strength. The grass was named Al-Fal-Fa, “Father of all Foods.” Grasses, including alfalfa, barley and wheat, have proven benefits: due to their high mineral content, they are alkaline forming in the body. Alka-Balance contains alkalinizing herbs, including barley grass, wheat grass, dandelion root, alfalfa leaf, burdock root, kudzu, and oat fiber.
Other Important Herbs in the Formula:
Dandelion root is an excellent blood purifier that has a strong alkalinizing effect and is rich in minerals and potassium. It also has strong antioxidant activity, being high in vitamins A and C, and supports liver and gall bladder function. It stimulates the liver to promote detoxification. Burdock root is a popular herb grown in the northern U.S. and Europe. It is a source of alkalinizing minerals, which may help explain its historical use as a blood purifier.
The Importance of Proper Blood pH:
Many body functions are involved in the regulation of acid-alkaline balance, including respiration, excretion, digestion and cellular metabolism. In the bloodstream, there are substances known as buffers that act chemically to resist changes in pH. The most important of these compounds in the blood are bicarbonate, albumin, globulin and hemoglobin.
The kidney also responds to the pH of the blood. If the blood is too acid, the kidney excretes extra hydrogen into the urine and retains excess sodium. Phosphorus in the form of phosphate is required for this exchange. The body obtains this phosphorus from bone if it is otherwise unavailable. When the bloodstream is extremely acid, the kidney also excretes ammonium ions into the urine, which can cause irritation. Women with urinary tract discomfortwere given 4 grams of sodium citrate every 8 hours for 48 hours. Of the 64 women, 80% experienced relief.
Diet and Balance:
Along with Alka-Balance, consuming more alkalinizing foods from the following list may help to reestablish balance. Examples of alkalinizing foods and acidic foods include:
• Vegetables: garlic, asparagus, broccoli, carrots, cauliflower, alfalfa, barley grass, and wheat grass.
• Fruits: apple, banana, cherries, grapefruit, orange, all berries.
• Protein: eggs, cottage cheese, chicken breast, yogurt, flax seeds.
• Fats & Oils: avocado oil, canola oil, corn oil, and olive oil.
• Fruits: cranberries.
• Grains: rice cakes, corn, rice, rye, wheat.
• Dairy: cheese (cow, goat, processed, sheep), milk, butter.
• Nuts & Butters: pecans, tahini.
• Animal Protein: beef, clams, fish, lamb, lobster, pork, salmon, tuna, turkey.
• Pasta: Noodles, macaroni, spaghetti.
• Beans and Legumes: black beans, chickpeas, green peas, lentils, soymilk, rice milk.
• Processed Foods: carbonated soft drinks, dairy products, canned foods, sugars.
A Balanced Lifestyle
Health and well being are inextricably linked to lifestyle choices. Alka-Balance is the right choice to maintain alkalinity and healthy balance.
• Trace, J. 2001. Supplementation with alkaline minerals reduces symptoms in patients with chronic low back pain. Elements. Vol.15 p 179-83.
• Frasseto, Todd, Motris, Sebasian. 1998. Estimation of Net Endogenous Noncarbonic Acid Production in Humans From Diet Potassium and Protein Contents, American Journal of Clinical Nutrition (68): 576-583.