Nature Is Always Seeking Balance

A diet of whole natural foods--grown naturally in season--aids in maintaining equilibrium between the opposing (complimentary) forces which the ancient Orientals called Yin (positive) and Yang (negative).

The basis of Chinese medical teaching revolves around digestion, assimilation, and elimination--and the principle of YIN YANG.

And speaking of acid-alkaline balance, Organic Consumer reports that the relationship of about 80% alkaline-forming foods (fruits and vegetables) to 20% acid-forming foods (protein) will maintain a healthful balance--IF the stomach produces sufficient hydrochloric acid (HCL). It is when the mineral salts combine with acid foods that excretory glands in the walls of the stomach are stimulated to give their digestive enzymes, including HCL.

Nature has programmed human beings to produce increasingly less HCL as they age, resulting in increasing susceptibility to inborn metabolic errors and genetic weaknesses.

HCL production is dependent upon minerals found in biologically grown vegetables, as determined by Dr. Bernard Spur of Denmark, after 12 years of clinical research.

Deficient soils plus over-processed, over-refined foods and over eating habits that include too few fresh raw foods, emphasize the need for food supplementation, to be sure that the vital nutrients upon which health and life depend, are present each meal.

HCL supplements, in addition to protein digestion, also influence mineral assimilation.

Hydrochloric acid (HCL) is but one component of the stomach's digestive juices and enzymes. The pancreas manufactures and secretes not only pancreatin, but a wide spectrum of enzymes and ferments, active in the small intestine, the primary site for food absorption into the blood stream.

Oranges, tomatoes and pineapple have a decided acid taste, but in the classification of foods into the two major groups--acid or alkaline--each is highly alkaline as determined by the properties of the minerals they contain.

Most fruits and vegetables contain the alkali-forming minerals: sodium, potassium, calcium and magnesium. Proteins, like meats, fish, poultry, eggs and whole grain cereals provide the acid-forming minerals: phosphorous, sulfur and chlorine.

When foods are metabolized (burned) in the body, they yield either an acid or alkaline ash (residue). Meats and whole grain cereals do not waste sour, but they are the acid-forming foods due to their mineral content.

Tidbits. "Heart burns," blighting the life of many elders, is better controlled, not with antacids but with acid--hydrochloric acid--which when deficient permits food to ferment and putrefy, producing those "burpy" acids that can bubble up in the throat.