Hyperacidity indicates that the tissues and fluids in your body are more acidic than they should be. In fact, aside from your stomach and a few other areas, your body has evolved to function most efficiently in alkaline conditions. Alkalinity of your tissues is often synonymous with health because many pathogens and diseases, including cancer, cannot survive or flourish in alkaline environments. The standard American diet contains many acidifying foods that contribute to hyperacidity and might contribute to various diseases. Some foods, mainly fresh fruits and vegetables, reduce acidity and promote alkalinity.
Hyperacidity vs. Acidosis
Hyperacidity from eating acidic foods is not recognized as a disease or serious condition by the medical community. Acidosis is a medical condition that refers to excessive acid in bodily fluids, but its causes are listed as problems with breathing, kidney dysfunction, diabetes, liver failure, drug toxicity, alcohol abuse and severe dehydration. Hyperacidity, however, refers to excessive acid in your tissues and fluids from dietary sources, including soda pop, coffee, high protein consumption and refined sugars such as high fructose corn syrup.
Acidity
Acidity within your body and in labs is measured with the pH scale, a logarithmic measurement of the amount of hydrogen ions in a solution. The higher the hydrogen concentration, the more acidic the solution is and the lower the assigned pH value. For example, the hydrochloric acid in your stomach has a pH that ranges from 2 to 4 usually, although your blood must be maintained close to a pH of 7.4. The pH scale ranges from zero to 14, with 7 considered neutral. Most biochemical reactions in your body require alkaline environments to occur efficiently, although slight acidity for short periods of time is optimal for the activity of nerves, hormones and neurotransmitters in the brain.
Alkaline Foods
Virtually all fresh fruits and vegetables have alkalizing effects on your body because they are able to donate electrons to the hydrogen ions within acidic solutions and neutralize them. According to "Superfoods: The Healthiest Foods on the Planet" by Tonia Reinhard, the most alkalizing fruits are sour cherries, watermelon and citrus fruits, especially lemons and limes, while watercress, celery, alfalfa and wheatgrass are the most alkalizing vegetables. Blueberries, cranberries and overly ripe bananas are about the only fruits that are considered slightly acidic. Dairy products can neutralize acid in your stomach, but their fat and protein content can lead to acidifying effects when consumed in large quantities. All animal-based protein has acidic effects in large quantities, but in moderation, it is considered part of a healthy diet. In general, alkalizing foods should represent about 75 percent of your diet. The most alkalizing beverages are purified water and freshly squeezed fruit and vegetable juices.
Some Confusion
Remember that the acidic effect a food has inside of your body is often not related to its taste. For example, lemons contain citric and ascorbic acids and taste very sour because of their acidity, but once consumed, they have alkalizing effects. Furthermore, watermelon can taste very sweet, but is an alkalizing fruit also.
References
- MedlinePlus: Acidosis
- ChemCraft.net: Role of pH in Healthy Living
- "Superfoods: The Healthiest Foods on the Planet"; Tonia Reinhard; 2010
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