Re: dont understand

 i understand what you say but i have other friend that is asthmatic too and when i tested him the test color was a yellow and when he change his life style (eating healthy food) he was improving . I am alergic too but while i eat alkaline food never suffer any alergic symptom. Acidity and alkalinity has nothing to do with asthma????....thanks for your help

No, acidity and alkalinity have nothing to do with asthma. The pH of the blood and the lymphatic system are kept at a constant except in very rare cases. For example diabetic ketoacidosis, respiratory alkalosis, milk-alkali syndrome and with some poisons. Otherwise the body maintains a very strict pH, since it cannot survive out of this narrow range. Therefore the body has a number of methods to control its pH. One of the primary mechanisms is with respiration. If the blood starts to go acidic the respiration speeds up to raise the pH by blowing off CO₂, which reduces carbonic acid. If the body starts to become too alkaline then respiration is slowed down to retain CO₂, which decreases pH. Secondary mechanisms of pH balance include excretion or retention of hydrogen ions, production of bicarbonates, sequestering of CO₂ for stomach acid formation, minerals from food and as a last resort minerals from bone.

As for why you are doing better with "alkaline foods" there are several things that can account for this. First of all many of these foods are high in magnesium, which again is a common deficiency in asthmatics. Magnesium works as a natural calcium channel blocker. By antagonizing the calcium, which contracts the smooth muscle in the lungs, the magnesium helps to relax the bronchioles preventing the spasming associated with asthma. Secondly plant proteins are easier to break down than animal proteins, which reduces the risk of allergic responses. Remember that asthma is an allergic response. Also remember that asthma is an inflammatory allergic response. And animla proteins raise levels of pro-inflammatory arachidonic acid. This is countered by the omega 3 fatty acids common in some plants.