Dr. Reinhard D.: In your pH table for drinks (“Drink yourself alkaline”), for example, you describe fruit juices as very acidic. I have to disagree with that, because fruit is one of the best-known alkaline foods. A lemon is sour, but it doesn't seem that way!
A popular error does not become the truth even if it is repeated en masse. According to the biologist Dr. According to U. Warnke, there is no food that is alkaline when measured directly. However, I have found at least one thing, namely breast milk, which is slightly alkaline. But this is the exception. So how does the claim come about, for example a lemon work basic?
This error goes back to a flawed theory by food researcher Ragnar Berg from 1913 and has been written off again and again since then, like the fairy tale about lots of “iron in spinach”. (Food and beverages, their composition and their influence on health, with special consideration of the ash components, Dresden, 1913.)
Berg had the most common ones After burning food to ash, the ash with the mineral residues was then dissolved in deionized water and the pH value of the ash solution was determined. If there are many cationic minerals left, the pH value rises above 7 and the result is a supposedly alkaline food. If more anions are present, the pH value drops below 7 and, according to Berg, the result is an acidic food.
Apart from the incorrect concept of acid at the time, where cations instead of hydroxide ions were considered bases: Ragnar Berg simply omitted from his measurements the organic acids that were steaming to the sky as carbon dioxide in his laboratory chimney. As if we were eating the ashes of a lemon and not the lemon itself. However, our body also has to break down the organic acids and dispose of the carbon dioxide through the lungs.
Of course, the same applies to other acidic fruits. An orange juice or apple juice is and always seems sour.
That's not a problem, argue the supporters of the acidic alkaline diet: we breathe out all the time. That's true, because the lungs are a very efficient disposal organ for organic acidic waste materials. But Our chimney is not in Ragnar Berg's laboratory, our chimney is our blood. Although blood is well buffered against acids, it can only transport an acid load to the lungs that lowers the pH value by a maximum of 0,1 pH. And in this small transport window for acids, the acids that require the kidneys also have to find space!
Therefore, “organic” citric acid is just as damaging to the body as an inorganic acid. The lemon has absolutely no alkaline effect. Our pH table for drinks is correct. And if you are acidic, drinking lemon juice will do no good.
Excerpt from the book by Karl Heinz Asenbaum: “Electro-activated water – An invention with extraordinary potential. Water ionizers from A – Z”
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