Alkalizing question and thoughts to ponder
- From: Kaye@notgivingjanmyemailaddy
- Date: Mon, 09 Jul 2012 07:19:07 -0700
I'm wondering how fruits and vegetables can be alkalizing when most
fruits and a great many vegetables have acidic qualities. So much so
that fruit acids are used in cosmetics that are promoted to give a
youthful appearance to the skin. That I understand. Acids tend to
help slough that outer layer of dead skin cells, and speed the
turnover of new skin cells.
Also apple cider vinegar is used as an astringent after washing the
face to restore what is called the acid mantle. This is a barrier
that helps prevent bacteria and virus from penetrating the skin.
Acids are also needed in the digestive tract to help break down food
as part of the digestive process. The process begins with saliva
which becomes acidic as you eat food. The stomach produces acid too,
so why would someone want to neutralize that, other than when there is
an overproduction or acid reflux into the esophagus?
If fruits and vegetables are alkalizing, which I don't personally
think, why would one need to add bicarbonate of soda? Wouldn't the
fruits and vegetables be enough? If a person wants to improve their
health through natural means, a healthy diet is a great start, but
bicarbonate of soda is a chemical in a box, and cream of tartar is a
bi product of wine making, not really a natural herbal ingredient.
Still made through a chemical process. Is that really any different
than pharmaceuticals that are made through chemical processes? I'm
not seeing much difference.
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