In Case you Wondered how Lemon or Apple Cider Vinegar might be used to combat indigestion or to make your system more alkaline:
Alkalizing Elements in Lemon
- Citric acid: Although lemon juice is acidic (pH 2-3), citric acid is anionic and produces an alkalizing effect on the body after metabolism. This is because citric acid forms a buffer with citrate (found in the renal system) and prevents urine from changing pH.
- Ascorbic acid (Vitamin C): Lemon juice is a rich source of vitamin C, which supports immune function and has antioxidant properties. Vitamin C also stimulates the production of white blood cells and is necessary for tissue repair and growth.
- Malic acid: Malic acid, another component of lemon juice, has been linked to anti-inflammatory and antioxidant effects. It may also help reduce uric acid deposition in tissues, making it beneficial for individuals with gout or arthritis.
It’s essential to note that the alkalizing effects of lemon juice are not due to its pH before digestion but rather the metabolic byproducts produced after digestion. The PRAL (Potential Renal Acid Load) score, which calculates the amount of acid expected to reach the kidneys after food metabolism, indicates that lemons have a negative PRAL score, making them alkaline-forming.
In summary, the alkalizing elements in lemon juice are:
- Citric acid (anionic properties)
- Ascorbic acid (antioxidant and immune-supporting properties)
- Malic acid (anti-inflammatory and antioxidant properties)
These compounds contribute to lemon juice’s alkaline-forming effects on the body after digestion, despite its acidic pH before consumption.
Now, when it comes to Apple Cider Vinegar:
Alkalizing Elements in Apple Cider Vinegar
- Despite being acidic in nature (pH 2-3), apple cider vinegar is believed to have an alkalizing effect on the body once metabolized.
- The acetic acid in apple cider vinegar is broken down and converted into alkaline compounds during digestion, which can help reduce acidity in the body.
- Some proponents of apple cider vinegar suggest that it promotes a more alkaline environment in the digestive system, potentially leading to fewer acidic byproducts during digestion.
- However, it’s essential to note that the scientific evidence supporting apple cider vinegar’s ability to alkalize the body is limited and inconclusive.
- The body’s pH levels are tightly regulated, and the acidity or alkalinity of food intake does not significantly impact the overall pH of blood or tissues. The body has various buffering systems to maintain a stable pH.
- Some experts recommend diluting apple cider vinegar with water and taking it with meals to minimize potential digestive issues and potential tissue damage from excessive acidity.
In summary, while apple cider vinegar is acidic in nature, it may have an alkalizing effect on the body once metabolized. However, the scientific evidence is limited, and its impact on the body’s pH levels is likely to be minimal. It’s essential to consume apple cider vinegar in moderation and dilute it with water to avoid potential adverse effects.
How We Produce Sodium Bicarbonate in our own Bodies:
The human body produces sodium bicarbonate (NaHCO3) as part of its physiological pH buffering system. The body converts carbon dioxide (CO2) into carbonic acid (H2CO3), which is then quickly converted to sodium bicarbonate (NaHCO3) and water (H2O). This process helps maintain the body’s acid-base balance.
In particular, the kidneys play a crucial role in regulating sodium bicarbonate levels in the blood. They produce sodium bicarbonate as a byproduct of filtering waste products from the blood and excreting excess acid.
Additionally, the body’s buffering system involves other components, such as hemoglobin in red blood cells, which also helps regulate pH levels.
In summary, the human body does produce sodium bicarbonate as a natural byproduct of its physiological processes, primarily through kidney function and red blood cell activity.
The Solvay (laboratory) Process for producing Sodium Bicarbonate and its therapeutic use via ingestion:
Producing Sodium Bicarbonate for pH Regulation
How sodium bicarbonate is produced and its role in self-regulating pH levels:
Production: Sodium bicarbonate (NaHCO3) is commonly produced through the Solvay process, a chemical reaction between sodium chloride (NaCl) and calcium carbonate (CaCO3). The process involves:
- Mixing sodium chloride (rock salt) with calcium carbonate (limestone) and sulfuric acid (H2SO4) to form sodium sulfate (Na2SO4) and calcium sulfite (CaSO3).
- Heating the mixture to produce sodium sulfide (Na2S) and calcium oxide (CaO).
- Reacting the sodium sulfide with carbon dioxide (CO2) to form sodium bicarbonate (NaHCO3) and sodium sulfide (Na2S).
Role in pH regulation: Sodium bicarbonate plays a crucial role in maintaining pH balance in various biological systems, including:
- Blood: In the blood, sodium bicarbonate (HCO3-) helps regulate pH levels by reacting with hydrogen ions (H+) to form carbonic acid (H2CO3), which then dissociates into bicarbonate ions and water. This buffering action helps maintain a stable pH range (7.35-7.45).
- Tears: In tear fluid, sodium bicarbonate helps regulate pH levels, with a typical range of 7.0-7.7. This buffering action is essential for maintaining the integrity of the ocular surface.
- Stomach: In the stomach, sodium bicarbonate helps neutralize gastric acid (HCl) and maintain a pH range of 1.5-3.5, which is essential for digestion and protection of the gastric mucosa.
Mechanisms: Sodium bicarbonate’s pH-regulating mechanisms involve:
- Carbonic anhydrase enzyme: This enzyme catalyzes the reversible reaction between carbon dioxide and water to form carbonic acid, which then dissociates into bicarbonate ions and hydrogen ions.
- Buffering action: Sodium bicarbonate reacts with hydrogen ions to form carbonic acid, which then dissociates, effectively buffering the pH and maintaining a stable range.
- Respiratory and renal compensation: In response to changes in blood pH, the respiratory and renal systems adjust to maintain homeostasis. The bicarbonate buffer system is linked to these systems through negative feedback loops, ensuring that pH levels remain within a narrow range.
In summary, sodium bicarbonate is produced through the Solvay process and plays a vital role in regulating pH levels in various biological systems, including blood, tears, and stomach, through its buffering action, enzyme-mediated reactions, and connections to respiratory and renal compensation mechanisms.
As complex and self-regulating as our systems are, one must wonder if there is a mechanism triggered by the downstream compensatory mechanisms whereby we crave a particular food or type of food, e.g., citrus fruit, in order, sympathetically, to maintain PH homeostasis. A feedback loop from the dorsal vagal neural system could trigger a neural cascade at the gustatory cortex to initiate such a “craving.”