(NaturalNews) A recent study that appeared in the Clinical Journal of the American Society of Nephrology discussed the benefits of consuming fruits and vegetables to combat excess acid buildup in the kidneys of sufferers of chronic kidney disease (CKD).
Standard diets comprised mainly of animal protein and grains, because of the high pH, creates acid buildup within the body, oftentimes leading to a condition called metabolic acidosis. Due to the impaired ability of the kidneys to remove acid through urination, those with CKD also contend often with the effects of metabolic acidosis. On the more dramatic end of the spectrum, metabolic acidosis can lead to death, but common symptoms include lethargic behavior, confusion and rapid breathing.
Combating high acid levels in the body may involve the removal of certain high acid foods from the diet, but adding more high alkaline fruits and vegetables can help as well. A combination of the two, even for the short term may be in order in extreme cases.
With the addition of "alkali-inducing fruits and vegetables, patients had a favorable response by reduction of urinary kidney injury markers," said Dr. Wesson of Texas A&M University College of Medicine, lead researcher of this study.
Reducing the acidity of foods
Even when naturally acidic ingredients are used in recipes, there are a few chemistry tricks that can be leveraged to alter the pH levels to be closer to alkaline. One simple method is to add a pinch of baking powder to a dish which should not alter the flavor profile in any way, but can lower the overall acid in the meal. Food dehydration or overcooking, or any process that removes the water from food can put foods in the acid direction of the pH chart in sometimes minor or major ways, so consuming plant foods in a more raw state is appropriate here.
Lastly, simply adding alkaline foods to an acidic dish can create a neutral effect inside the body, so this acid and alkaline combining is a common approach for those looking to move towards more of an alkaline diet, or at least "less acidic."
About the author: A science enthusiast with a keen interest in health nutrition, Antonia has been intensely researching various dieting routines for several years now, weighing their highs and their lows, to bring readers the most interesting info and news in the field. While she is very excited about a high raw diet, she likes to keep a fair and balanced approach towards non-raw methods of food preparation as well.
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