Acid-base balance and a “green” diet

Green vegetables play a paramount role in a healthy, balanced diet. And this is no coincidence, because greens provide the body with nutrients that support health, improve cellular nutrition, increase energy and vitality, promote proper metabolism, increase immune function and fight free radicals. Being a superfood, these vegetables are rich in chlorophyll, vitamins, minerals and essential amino acids. Chlorophyll is very abundant in alfalfa, barley, oats, wheat, wheatgrass, spirulina and blue-green algae. In vegetables, which contain a lot of chlorophyll, there are alkaline minerals that have a tonic effect, renewing damaged cells. Our blood, plasma and interstitial fluid are normally slightly alkaline in nature. The healthy pH of human blood ranges from 7,35-7,45. The pH value of the interstitial fluid is 7,4 +- 0,1. Even a small deviation in the acidic side is costly for cell metabolism. That is why naturopaths recommend a diet in which alkaline foods should be in a ratio of approximately 5:1 acid-forming. A pH overweight in acidity leads to a decrease in the body’s ability to absorb minerals and other nutrients, a decrease in energy production by cells (leading to excessive fatigue and an inability of the body to remove heavy metals). Thus, the acidic environment must be alkalized in order to avoid detrimental effects. Alkalizing minerals are potassium, magnesium, which are found in cereals and reduce acidity in the body. In addition to nutritional value and immune support, greens and vegetables have a powerful cleansing effect. Alfalfa provides the body with plenty of vitamin C, which allows the body to produce glutathione, a detoxifying compound. Dandelion is not only rich in vitamins A and C, but is also a great source of iron. Fortunately, the summer season is on the nose, and many of us have villages and summer cottages. Fruits, berries, herbs and vegetables grown in your own garden with soul and love are the best and healthiest!

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