Blood acidity: how I weaken your bones

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Louise Hay
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Il football (CA) is a widespread and abundant mineral in nature; the earth's crust, for example, has a high concentration of this mineral like human bones, which contain 98% of that present in the body.  


It is a mineral that participates not only in the formation of bones (for this reason, pediatricians prescribe as a precaution, a dietary supplement to infants and children) but also of the teeth, blood coagulation and the transmission of nerve impulses, as well as muscle contraction and electrical conduction in the heart.


 

Calcium is mainly present in foods of animal origin therefore, milk, cheeses, cured meats, meats and for this reason these are the foods recommended for those who need an additional share of the mineral. Think of premenopausal women or in cases of osteopenia (physiological reduction of bone mass) or markedly pathological as in osteoporosis. 

 

Although it is correct to integrate a greater amount of calcium with the diet, attention must be paid to a physiological biochemical phenomenon which, if neglected, can weaken the bones rather than strengthen them.

All the foods mentioned above create an acid blood environment and this must be immediately fought by the body as the range within which the blood PH must remain is extremely narrow (blood PH 7,40> 7,60).


Therefore, having to fight blood acidity, the body, due to the effect of the buffer systems, takes calcium from the bones and releases it into the circulation.


If the phenomenon continues over time, the human calcium reservoir, the bones, will tend to weaken, reducing their mass.

 

Many nutritionists recommend eating fresh and lean cheeses such as ricotta, mozzarella, goat cheese no more than twice a week, even in the presence of osteoporosis.


 

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