ALKALINITY OF THE BLOOD.

New Zealand Herald, Volume LXVII, Issue 20454, 4 January 1930, Page 7 (Supplement)

ALKALINITY OF THE BLOOD.

" Foods differ widely in chemical composition, and whereas some loods when d,Rested leave, an alkal.nc residue o heis produce acid, says a "New Health writer. . , , . '• Healthy blood is not neutral, l>ui. slightly alkaline. For the continuance ol health, and in fact, of life itself. thi.> alkalinity must be. preserved If the alkali required for the neutralisation of the acids cannot be obtained from the food supply, it must be withdrawn m sufficient quantity from the lime of the teeth and bones. The skeletal framework of the body may thus be weakened from the inside by this insidious ac ion. n serious cases this, robbery from he t/eth miy proceed to such an extent that Ihr" i«imo more or loss hko spr,„g, ;S coverrd with an outer coating of enamel. " Meat cereals and fats are acid-pro-ducing foods; milk, cheese, fruits and vegetables supply alkalies. An efficient diet must contain sufficient of second or alkali-forming foods o neutralise tho acids formed by the acid-producing class, and to leave an adequate reserve. " Tho danger of an ill-balanced diet is twofold, because the foods which produce acids are also the foods responsible for constipation. The healthy condition of the blood is therefore undermined in two ways, l.v acidosis and by intestinal poisoning, each condition aggravating tho eiiec. of tho other."-