Re: Moreless, what do you think of..

Hi,

If it is true that under ideal conditions that a cold water fish may be alkaline when tested due to presence of minerals, it is also true that once the fish is consumed and chemically broken down in the body, they will indeed leave high concentrations of chloride, phosphorus, or sulfur. As you know these are used to make hydrochloric acid, phosphoric acid, and sulfuric acid.

True alkaline forming foods would leave high concentrations of magnesium, calcium and potassium and produce alkaline compounds in the body including magnesium hydroxide, calcium hydroxide, and potassium hydroxide.

Maybe you can just show us where sardines or tuna have been proven to do this?

While we don't have only ash as by products, the whole concept of acid-forming foods is a much more complicated idea than the pH idea, since “acid-forming” is process that happens inside a living body and is not much contingent on the ph level of the food.

How well a food is digested, can influence the degree to which it is acid-forming or not. Many foods, including tomatoes, have preformed acids in their composition that would normally be altered during digestion. However, in a person with problematic digestion, these acids might not get transformed, and the acid-forming properties of the tomato would be increased.

Higher intake of animal foods and animal-derived proteins results in increased loss of calcium and acids in the urine, while increased intake of plant foods and plant proteins results in lower calcium and acid loss. Vegetables are a group of food that have been described in many alternative dietary approaches as being non-acid-forming. Better to be alkaline by consuming vegetables and their juice. One can only entertain the notion of "less acid" when consuming flesh.

A.