Il ph degli alimenti: attenzione a come abbinare i cibi

All foods have a specific chemical composition and a certain level of acidity. This latter aspect is very important for the development of microorganisms; in fact, in foods with a pH lower than 4.5, spore-forming microorganisms do not develop, while if the value is above 4.5, the development and multiplication of these germs is favored. An acidic food triggers a chemical reaction that results in the removal of mineral salts from the body, while an alkaline food tends not to remove mineral salts, acting as a balance. Therefore, a proper diet should not overindulge in either purely acidic foods or purely alkaline foods, but rather find the right balance of both. This is also reflected in blood balance, where the blood is alkaline-basic. Foods that trigger an acid reaction are primarily cheese, grains (especially refined ones), nuts (walnuts, peanuts, etc.), beans, nervous substances (tea, chocolate, and coffee), eggs, fish, meat (which causes significant uric acid production), carbonated drinks and fruit juices, soy, oat, and rice milk. Milk is a unique food because its origin can cause opposite reactions: for example, cow's milk products behave in the opposite way to sheep's and goat's milk, which, once released into the bloodstream after digestion and assimilation, act as a base. The body's acidity is linked to two factors: cell turnover and dietary choices. However, there are also "additional" conditions that can contribute to an imbalance, such as hematological diseases, (very intense) competitive activity, dermatological diseases in which cell turnover is particularly intense, bacterial infections, and gastritis. If a person is healthy and free of any specific pathologies, they are perfectly capable of making simple transformations from natural acids into alkaline carbonates, restoring balance to the entire organic system. However, if the body is stressed, some of these acids are not buffered and enter the bloodstream and reach the tissues. Acidosis, on the other hand, is related to diet and not to organic causes. Therefore, a proper understanding of foods and their chemical characteristics, such as the difference between acidic and acidifying foods, is important. Some people have difficulty metabolizing these acids and thus more easily develop hyperacidosis; to counteract it, they should consume alkaline foods. Interview, filming, and editing by Silvia Valenti