pH, Your Diet, and Your Health
Did you know that after fruits and vegetables are fully metabolized, regardless of initial acidity level, the remaining compounds (sometimes referred to as ash) are alkaline (pH higher than 7)?
Did you also know that animal products--meat, dairy, eggs--while alkaline in undigested form, result in acidic ash (pH < 7) after digestion?
The primary reason is that vegetables and fruit are high in citrate, which metabolizes to bicarbonate, a base. In contrast, animal protein is high in phosphorus and sulfur which metabolize into hydrogen ions (think hydrochloric acid).
Why is this important?
The overarching reason this is important is that optimal pH for proper cell function everywhere in the body except the stomach is 7.35-7.45, slightly alkaline. The body maintains very tight pH control because even slight variations can be toxic to cells, result in cell death, DNA damage, and inflammation. Even low grade metabolic acidity triggers compensatory mechanisms such as muscle loss (surprise surprise), bone reabsorption, and increased ammonia production by the kidneys which can result in kidney injury.
Research suggests a clear correlation between high dietary acid load from a typical Western diet high in animal protein and anywhere from 58%-77% increased overall cancer risk, with colorectal cancer being the most common. The relationship between high dietary acid load and chronic kidney disease is well established. Emerging evidence is also linking high dietary acid load to insulin resistance and hypertension, independent of obesity, as well as with obesity. Less known is correlation with depression and anxiety, which is theorized to be related to the inflammatory effect of a high dietary acid load.
My recommendation based especially on research of the Blue Zones diet is to strive for 75-80% whole plants in your diet, with emphasis on vegetables.
With love, to your health!
Manuela
References:
https://pmc.ncbi.nlm.nih.gov/articles/PMC11006742/pdf/424_2024_Article_2910.pdf
https://pmc.ncbi.nlm.nih.gov/articles/PMC10303227/pdf/nutrients-15-02745.pdf
