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We have come across this interview with Larry Trivieri that contains a lot of useful information about acid forming foods in the body. Many of todays illnesses and general body discomfort are caused by having a too acid body. We all know that it is important to include lots of leafy green vegetables and limit our intake of carbohydrates but here are some concrete reasons why this is a good way to eat.
Dr. Susan E. Brown and Larry Trivieri, Jr. are the authors of a book called the Alkaline-Acid Food Guide. It is a short read and quick reference on the extent to which foods affect the pH balance in our bodies. The book is based on compiled research from a number of important scientists who spent their life documenting the pH effect of thousands of foods and drinks. The authors do an admirable job of summarizing all this effort in a very simple manner for everyone to appreciate. Nevertheless, the 80-plus pages of food tables in their book are very useful even to professionals.
Their major premise is that the modern diet tilts the body’s pH toward the acid range, which has negative health consequences. The kidneys, lungs and skin must work overtime to balance body pH toward the alkaline. They do so by borrowing alkaline minerals (calcium, magnesium, potassium) from bone and tissue. Muscle is also broken down to obtain alkalizing amino acids (i.e., glutamine). Over the long haul, bones weaken and muscles waste away to compensate, and aging is accelerated. Osteoporosis, muscle loss, kidney stone formation, joint and back problems are among the conditions associated with even a slightly acidic state. The authors also describe many other problems and chronic conditions that could result from what they term chronic, low-grade acidosis.
An experiment conducted at home for a high school science fair five years ago has verified the dangers of microwave ovens not only to humans, but even to plants and other organic matter. The experiment showed that microwaved water given to a plant causes the plant to wither and die within days; however, another identical plant given water that was boiled on a conventional stove grew normally during the same time period.
Many studies conducted throughout the world have repeatedly highlighted the deleterious effects of microwave ovens on human health. In fact microwave ovens are so dangerous that they were banned in Russia from 1976 to 1987. Twenty years of thorough research by Russian scientists convinced them that the dangers of the devices outweighed the benefits in cooking time. This experiment further verifies their findings.