Alkaline, Schmalkaline

“Believe none of what you hear, and only half of what you see.”
~ Benjamin Franklin

If you read about health much, you have likely come across the idea that alkalinity is the holy grail of health.

This usually comes in two forms. One idea is that you are too acidic. You are told that you must become more alkaline to be healthy.

In the other, you hear that foods are inherently acid or alkaline. The argument is that fruits and veggies are alkaline. Meat and processed foods are acid.

Taken together, these two ideas suggest that you should eat less meat and more veggies. The argument is that you need to move your pH (acid / alkaline balance) towards more alkaline.

But are these ideas based on reality? Turns out, not so much.

One person who explored this idea thoroughly was Dr. Emanuel Revici. In over 60 years of clinical research he found that pH in a normal, healthy person should shift between more acid and more alkaline 2 times a day.

He also found that different body fluids have different pH. For urine it is 6.2. For saliva it is 6.7. For blood it is 7.46 (shown by Dr. George Watson). Ideal pH depends on where you measure it.

Revici also proved that a pH stuck either acid OR alkaline showed pathology. Stuckness is the body’s defense against a degenerative process.1 He also found that some cancer tumors thrived in an acid environment. Others thrived in an alkaline environment.

He also found cancers will change their metabolism/pH as a defense against therapy. And acid-based tumor that encounters an alkaline environment can change its own metabolism to thrive in an alkaline environment. That means simply increasing alkalinity might actually make the cancer worse.

In other words, when you see a pH test showing acid or alkaline, you don’t know if you are viewing an actual problem or the body’s defense against a problem.

Confused yet? You should be. And you should seriously question the “more alkaline is better” message.

Now add to that the acid / alkaline state of a food has limited effect on body pH. The inherent pH of a food is based on the ash when you burn it. But its effect on the body is based on the body’s underlying balance mechanisms.

Those underlying balance mechanisms are best understood using Metabolic Typing®. Someone’s Metabolic Type® (MT) sets how their body responds to food. For example, meat can cause some people to become more acid. But others will become more alkaline eating it. It depends on their MT.

Someone’s MT is a sum of many factors. These are the deep underlying balancing mechanisms in the body. Here is the list:

  1. The state of your autonomic nervous system (master balance regulator).
  2. The speed of carbo-oxidation in your cells (conversion of nutrients to energy).
  3. Your adrenal-related hormone balance (the effect of stress).
  4. Your neurotransmitter balance (affects mood, concentration, energy).
  5. Your fatty acid / sterol balance (building up, breaking down tissues).
  6. Your electrolyte / fluid balance (crucial for optimal nerve conduction and organ function).
  7. Acid / alkaline balance (6 potential acid/alkaline imbalances).
  8. Prostaglandin balance (control smooth muscle function, inflammation and immune processes).
  9. Your endocrine system (your dominant energy gland).
  10. Your ABO blood type (A, B, O, AB).
  11. Constitutional elements (your unique responses to foods, supplements, herbs, etc.)

Each of these affect your state of health.

You could drink alkaline water all day long and never change your cellular pH. And that’s a good thing! A person can die from being too acid OR too alkaline.

Thankfully, these inner balance mechanisms keep everything in check. They keep you from going to either extreme.  But that doesn’t mean you should eat just anything. Your body will have to adjust to deal with whatever you eat.

Want to know what foods move you towards balance or away from it? Contact me to get started determining your Metabolic Type®.

All the best to you for your health and happiness,

Dr. Bruce Eichelberger

Dr. Bruce


1. Research in Physiopathology as a Basis of Guided Chemotherapy, Dr. Emanuel Revici, 1961

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