One of the basic goals of the body in order to function properly is to maintain the proper balance of acidity and alkalinity (pH) in the blood and other body fluids. If you happened to catch one of the infomercials on TV trying to hawk products to correct acid-base imbalances, you probably found the presentation of the acid–alkaline theory of disease intriguing. Basically the premise is that many diseases including cancer are caused by excess acid accumulation in the body. The information presented on TV was often taken a bit out of context and included ridiculous claims. Nonetheless, there is accumulating evidence that certain disease states like osteoporosis, rheumatoid arthritis, gout, and many others are in fact influenced considerably by the dietary acid-alkaline balance. For example, in osteoporosis may be the result of a chronic intake of acid-forming foods consistently outweighing the intake of alkaline foods leading to the bone being constantly forced to give up their alkaline minerals (calcium and magnesium) in order to buffer the excess acid.

Establishing proper pH balance

In regards to proper pH balance, the dietary goal is quite simple – make sure that you have a higher intake of alkaline producing foods than acid producing foods. Basically, an alkaline diet is one that focuses on vegetables, fruit, and legumes while avoiding over consumption of grains, meat, dairy, and most nuts except hazelnuts (filberts). Keep in mind that there is a difference between between acidic foods and acid-forming foods. For example, while foods like lemons and citrus fruits are acidic they actually have an alkalizing effect on the body. What determines the pH nature of the food in the body is the metabolic end products when it is digested. For example, the citric acid in citrus fruit is metabolized in the body to its alkaline form (citrate) and may even be converted to bicarbonate – another alkaline compound.

Mineral supplements and pH balance

You are probably now thinking “what about minerals bound to citrate, carbonate, and other alkaline compounds?” Supplementation with these mineral forms can definitely promote an alkaline pH. As a result, significant improvements in health may be noted. For example, in a very interesting study the ability of supplementation with alkaline minerals would influence symptoms in patients with low back pain symptoms. In the study 82 patients with chronic low back pain received daily an alkaline multimineral supplement over a period of 4 weeks in addition to their usual medication. Pain symptoms were quantified with a standard pain rating scale. After 4 weeks of supplementation, the mean pain rating dropped by 49% and 76 out of 82 patients showed a significant reduction in low back pain. Improvements paralleled increases in total blood though blood pH rose only slightly from pH 7.456 to 7.470 (not surprising as the body works extremely hard to maintain blood pH within a very narrow range). Interestingly, only intracellular magnesium increased (by 11%) while the levels of other minerals were not significantly changed and the level of serum magnesium was actually slightly reduced after the supplemenation (-3%). These results show that a disturbed acid-base balance may contribute to the symptoms of low back pain and that improvement in pH balance may help increase the level of magnesium within cells and that the simple and safe addition of an alkaline multimineral supplement was able to reduce the pain symptoms in these patients with chronic low back pain.

Now, my thinking is that improvements were noted in such an ambiguous disorder such as chronic low back pain that supplementation with alkaline minerals (again, minerals bound to weak acids like citrate, malate, or ascorbate as well as alkaline compounds like carbonate) may help with many other minor aches or pains. Think about all of the people taking various pain relievers and anti-inflammatory drugs for these aches and pains that may be putting their health at risk. Eliminating their pain may be as simple as restoring proper pH control.

The multiple vitamin and mineral formulas that I developed for Natural Factors – the MultiStart line – are perfect examples of an alkaline forming multiple mineral formulas. Certainly far superior than the overly hyped coral calcium.

Green foods and pH balance

In addition to alkaline mineral supplements, green foods such as kale, young barley grass, wheat grass, spirulina, and chlorella are exceptional in their ability to promote proper pH control. Perhaps the best method to take advantage of this action is to consume “green drinks” - commercially available products containing dehydrated barley grass, wheat grass, or algae sources such as chorella or spirulina. Such formulas are rehydrated by mixing with water or juice. These products not only promote proper pH, they are packed full of phytochemicals, especially carotenes and chlorophyll and are more convenient that trying to sprout and grow your own source of greens. An added advantage is that they tend to taste better than, for example, straight wheatgrass juice. The green drink that I personally recommend is Natural Factors’ Enriching Greens. It not only has the highest concentration of alkaline forming green foods and phytochemicals, it tastes great!

Acid-Base balance of common foods

Here is a brief food table based on the information provided by professor Jürgen Vormanne of the Institute for Prevention and Diet in Ismaning, Germany. Foods with a negative value exert a base (B) or alkaline effect, foods with a positive value an acid (A) effect. Neutral foodstuffs are labeled with N. The calculation is based upon the potential acid load to the kidneys in milliequivalents per 100 g (3 ½ oz) serving.

Food	A, B, or N	Potential acidic load
Beverages
Apple juice, unsweetened	B	-2.2
Carrot juice	B	-4.8
Coca-Cola	A	0.4
Coffee	B	-1.4
Orange juice, unsweetened	B	-2.9
Red wine	B	-2.4
Tomato juice	B	-2.8
Fats, Oil & Nuts
Almonds	A	4.3
Hazelnuts	B	-2.8
Peanuts, plain	A	8.3
Pistachio	A	8.5
Walnuts	A	6.8
Fish & Seafood
Halibut	A	7.8
Salmon	A	9.4
Shrimp	A	7.6
Tiger Prawn	A	18.2
Fruits
Apples	B	-2.2
Apricots	B	-4.8
Bananas	B	-5.5
Figs, dried	B	-18.1
Grapefruit	B	-3.5
Grapes	B	-3.9
Kiwi fruit	B	-4.1
Orange	B	-2.7
Peache	B	-2.4
Pear	B	-2.9
Raisins	B	-21.0
Strawberries	B	-2.2
Grains & Flour
Barley (wholemeal)	A	5.0
Corn (whole grain)	A	3.8
Oat flakes	A	10.7
Rice, brown	A	12.5
Rice, white	A	4.6
Wheat flour, white	A	6.9
Wheat flour, wholemeal	A	8.2
Pasta and Bread
Spaghetti, white	A	6.5
Bread, wheat flour, whole meal	A	1.8
Bread, white wheat	A	3.7
Legumes
Beans, green / French beans	B	-3.1
Lentils, green and brown, whole, dried	A	3.5
Peas	A	1.2
Soy beans	B	-3.4
Soy milk	B	-0.8
Tofu	B	-0.8
Meat & Sausages
Beef, lean only	A	7.8
Chicken, meat only	A	8.7
Turkey, meat only	A	9.9
Veal, fillet	A	9.0
Milk, Dairy products & Eggs
Cheddar-type, reduced fat	A	26.4
Cottage cheese, plain	A	8.7
Egg	A	8.2
Egg, white	A	1.1
Egg, yolk	A	23.4
Emmental Cheese full fat	A	21.1
Fresh cheese (Quark)	A	11.1
Milk, whole, evaporated	A	1.1
Milk, whole, pasteurised and sterilized	A	0.7
Parmesan	A	34.2
Processed cheese, plain	A	28.7
Rich creamy full fat cheese	A	13.2
Skimmed Milk	A	0.7
Whey	B	-1.6
Yogurt, whole milk, fruit	A	1.2
Yogurt, whole milk, plain	A	1.5
Sweets
Chocolate, dark	A	0.4
Chocolate, milk	A	2.4
Honey	B	-0.3
Vegetables
Asparagus	B	-0.4
Broccoli, green	B	-1.2
Brussel sprouts	B	-4.5
Carrots	B	-4.9
Cauliflower	B	-4.0
Celery	B	-5.2
Eggplant	B	-3.4
Fennel	B	-7.9
Kale	B	-7.8
Lettuce, iceberg	B	-1.6
Mushrooms, common	B	-1.4
Onions	B	-1.5
Peppers, green bell	B	-1.4
Potatoes	B	-4.0
Radish, red	B	-3.7
Ruccola	B	-7.5
Sauerkraut	B	-3.0
Spinach	B	-14.0
Tomato	B	-3.1
Zucchini	B	-4.6
Herbs & Vinegar
Apple vinegar	B	-2.3
Basil	B	-7.3
Chives	B	-5.3
Parsley	B	-12.0
Wine vinegar, balsamic	B	-1.6

Reference:

Vormann J, Worlitschek M, Goedecke T, Silver B. Supplementation with alkaline minerals reduces symptoms in patients with chronic low back pain. J Trace Elem Med Biol. 2001;15(2-3):179-83.

 

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Michael T. Murray, N.D., is widely regarded as one of world's leading authorities on natural medicine. A prolific author, Dr. Murray has written over 20 books on health and nutrition including the best-selling Encyclopedia of Natural Medicine and his latest book The Encyclopedia of Healing Foods. Dr. Murray is also Director of Product Development and Education for Natural Factors one of the leading manufacturers of natural products.