Home » Acid and alkaline foods

Effects of acid and alkaline foods on cancer

Acidity and alkalinity are measured on a scale called PH. The body regulates the blood to stay within a narrow range of PH values of between 7.35 and 7.45. The western lifestyle and diet result in the body becoming too acidic. To keep the blood PH correct the body stores acidic toxins in cells until they can be flushed out at a later date. If a person keeps eating acid producing foods then their PH level never drops to the point where the toxins can be flushed out and they stay in the cells causing damage.

Acid producing foods include dairy, meat and anything processed. Alkali producing foods include raw vegetables and especially green ones. Spinach and kale are particularly good. It is not the acidity level of the food itself which is important but rather the effect it produces on the body. For example, a glass of water with a splash of lemon juice in it is acidic but has an alkalising effect on the body. The bodies alkalinity is important because cancer thrives in an acidic body but struggles to grow in an alkaline body. Cancer cells actually produce more acid themselves creating a vicious circle.