Read Online Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life by Brendan Brazier - Free Book Online
Authors: Brendan Brazier
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ones with the highest pH. First, has the food been processed? This is the greatest single determinant of its pH. If, for example, the food has had its fiber removed, thus raising its protein ratio, it will be more acid-forming. (The removal of nutrients has also, of course, made it less healthy.) The most common processing of a protein involves isolating it. This is done by removing the carbohydrate and fat, thereby creating protein isolates. Whey and soy protein powders are two types of protein isolates. You have likely seen these isolates in, ironically, health food stores. Popular with bodybuilders, isolates have been well marketed using the “more is better” rationale. But it’s not exactly rational. The isolation process involves high temperatures and usually chemicals. The resulting protein will have a significantly lower pH than it did before processing and will be acid-forming.
The second question to ask is, is the protein raw? Cooking protein can make it more acid-forming. Since pasteurization is a form of cooking, it is best to select unpasteurized sources. Raw is best, but if the protein needs to be pasteurized to kill bacteria, be sure that it is flash pasteurized only. Flash pasteurization is a process by which the protein is heated just long enough to reduce the proliferation of harmful bacteria—but not long enough to significantly affect protein quality. So, the first two questions consider the food’s manufacturing. The less altered by processing and cooking, the better.
The third question is, does the protein source contain chlorophyll? Since chlorophyll is very alkalizing, a protein containing it will have a high pH. An easy way to determine chlorophyll content is to look at its color. Is it green? Hemp, many types of peas, legumes, dark green leafy vegetables, and seaweeds, although high in amino acids and therefore protein, are also high in chlorophyll, balancing the pH.
Natural proteins with a relatively high pH include sprouts (any kind—nuts, seeds, legumes); algae such as chlorella and spirulina; grasses such as wheat, oat, and barley; cooked legumes (though cooked legumes are not as alkaline-forming as sprouted legumes); flaxseeds and hemp. Hemp protein, for example, is not isolated and so remains in a relatively natural state, retaining its alkalinity. Also, hemp is raw, another factor contributing to its higher pH.
Daily consumption of protein with a relatively high pH (more alkaline) will minimize the body’s acidity. A diet high in leafy green vegetables will also help ensure the system remains alkaline.
acid-forming foods and digestion
When acid-forming foods are consumed (starting with digestion and continuing through to elimination), they produce toxins that the body must deal with. Refined and processed foods are, as you know, highly acid-forming, and devoid of any usable nutrients, but they retain their caloric value. As well, denatured foods not only instantly create an acidic environment within the body because of their chemical composition, but they also contain toxins, leading to premature aging through cell degeneration. Most prescription drugs, artificial sweeteners, and synthetic vitamin and mineral supplements are also highly acid-forming.
As the body carries out normal functions such as movement and digestion, it naturally becomes increasingly acidic: Acid formation is a natural by-product of a healthy metabolism. This normal biological function becomes a problem only when an inordinate amount of food is consumed. As I mentioned earlier, nutrient-dense, high net-gain food is key. The lower the net gain of the food, the more that must be consumed to obtain all the nutrients the body needs. This leads not only to an overconsumption of empty calories but also to the digestion of more food than is necessary. The more food that passes through the system, the more acidic the body will become.
bone health
Balanced pH plays a major role in
The second question to ask is, is the protein raw? Cooking protein can make it more acid-forming. Since pasteurization is a form of cooking, it is best to select unpasteurized sources. Raw is best, but if the protein needs to be pasteurized to kill bacteria, be sure that it is flash pasteurized only. Flash pasteurization is a process by which the protein is heated just long enough to reduce the proliferation of harmful bacteria—but not long enough to significantly affect protein quality. So, the first two questions consider the food’s manufacturing. The less altered by processing and cooking, the better.
The third question is, does the protein source contain chlorophyll? Since chlorophyll is very alkalizing, a protein containing it will have a high pH. An easy way to determine chlorophyll content is to look at its color. Is it green? Hemp, many types of peas, legumes, dark green leafy vegetables, and seaweeds, although high in amino acids and therefore protein, are also high in chlorophyll, balancing the pH.
Natural proteins with a relatively high pH include sprouts (any kind—nuts, seeds, legumes); algae such as chlorella and spirulina; grasses such as wheat, oat, and barley; cooked legumes (though cooked legumes are not as alkaline-forming as sprouted legumes); flaxseeds and hemp. Hemp protein, for example, is not isolated and so remains in a relatively natural state, retaining its alkalinity. Also, hemp is raw, another factor contributing to its higher pH.
Daily consumption of protein with a relatively high pH (more alkaline) will minimize the body’s acidity. A diet high in leafy green vegetables will also help ensure the system remains alkaline.
acid-forming foods and digestion
When acid-forming foods are consumed (starting with digestion and continuing through to elimination), they produce toxins that the body must deal with. Refined and processed foods are, as you know, highly acid-forming, and devoid of any usable nutrients, but they retain their caloric value. As well, denatured foods not only instantly create an acidic environment within the body because of their chemical composition, but they also contain toxins, leading to premature aging through cell degeneration. Most prescription drugs, artificial sweeteners, and synthetic vitamin and mineral supplements are also highly acid-forming.
As the body carries out normal functions such as movement and digestion, it naturally becomes increasingly acidic: Acid formation is a natural by-product of a healthy metabolism. This normal biological function becomes a problem only when an inordinate amount of food is consumed. As I mentioned earlier, nutrient-dense, high net-gain food is key. The lower the net gain of the food, the more that must be consumed to obtain all the nutrients the body needs. This leads not only to an overconsumption of empty calories but also to the digestion of more food than is necessary. The more food that passes through the system, the more acidic the body will become.
bone health
Balanced pH plays a major role in
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