Deacidification

PIGMENTS | ANTIOXIDANTS

Dietary pattern

The organs and tissues in the human body thrive best in an acidic environment. All the processes in the body work best in such an environment. Whether this environment is actually alkaline depends on our daily dietary pattern.

In order to reach the ideal alkaline starting point, our diet should consist for eighty percent of alkaline and for the remaining twenty percent of acididic food. In practice, this means that "de acidification" is the motto.

Whoever examines the current diet in the Western world, will quickly conclude that this does not lead to the desired de-acidification. Westerners do not consume sufficient alkaline products and eat too many sour foods. This means that our body becomes such an acidic environment that the vital body processes, tissues and organs do not function optimally.

Chlorophyll contribution

The substance chlorophyll can make a crucial contribution to the necessary de acidification. This pigment is known for its high magnesium content. It is this mineral that can support the establishment of a responsible balance between bases and acids in the human body.

It should be noted here that a permanent form of deacidification cannot be achieved with the exclusive intake of chlorophyll. At the same time attention must be paid to how more alkaline foods can be included in the diet.

Achieving an acid-base balance means, that our diet should contain less acidic and more alkaline nutrition:

Very acidic products include eggs, soy, fish and meat / poultry / game.

Moderately acidic foods such as cheese, products consisting of or based on grain and pulses.

Less acidic include seeds, butter and oil. Dairy products are also moderately alkaline (except cheese).

Products that fall under the denominator are very alkaline - and therefore generally should be consumed more to de-acidify plankton are vegetables, fruit and potatoes (21).