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Ash Value of Foods

The ash value of foods is what determines the acid or alkaline changes in our body’s pH. We used the same principal of food “ash” in the pHood Calculator App to determine how the ash residue of foods and beverages are intregal to pH balance. When added to the Home Test pH Kit you have everything needed to maintain balanced pH levels. A list of pH foods is a good guideline, but won’t tell you how they are going to react with your body chemistry until you consume them. Adding the App to your healthy lifestyle toolbox will allow you to see what a foods will do to pH levels BEFORE you consume them. It doesn’t get any better than that; information and guidelines, litmus paper to see in real time your pH level, and an App that can tell you in advance what a food or beverage will do to your acid/alkaline ratio resulting in more favorable testing. Together these two products take the guessing out of what to eat.
 
No one is suggesting you eat only alkaline foods. However, making them 80% of your diet is the best way to ameliorate acid reflux, stiff sore joints, bone loss, intestinal concerns, memory issues, cavities, and toxins. Resulting in weight loss, looking younger, having clearer skin, boosting your immune system, eliminating bloat and allowing the better absorbtion of supplements and nutrients from the good food you eat. Life doesn’t need to be about what you give up, but rather what you will gain. 
 
Let me explain why certain foods become acid and why some become alkaline. When an organic compound is decomposed, subjugated to high temperatures or passes through a digestive process, the remaining residue is the ash. This residue consists of: Oxides and salts containing anions (a negatively charged ion) such as phosphates, chlorides, sulfates, and other halides (a binary compound of a halogen), which are acid forming. Cations (a positively charged ion) such as sodium, potassium, calcium, magnesium, iron, and manganese, which are alkaline forming. In other words when we interact with foods our bodies have the ability to change them to be absorbed — for better or worse depends on our choices. 
 
Ash is the inorganic residue remaining after the water and organic matter have been removed by heating in the presence of oxidizing agents, which provides a measure of the total amount of minerals within a food. This is why foods such as lemons have such an alkaline ash residue. Analytical techniques for providing information about the total mineral content are based on the fact that the minerals (the analyte) can be distinguished from all the other components (the matrix) within a food in some measurable way. The most widely used methods are based on the fact that minerals are not destroyed by heating, and that they have a low volatility compared to other food components. The three main types of analytical procedure used to determine the ash content of foods are based on this principle: dry ashing, wet ashing and low temperature plasma dry ashing. The method chosen for a particular analysis depends on the reason for carrying out the analysis, the type of food analyzed and the equipment available. Ashing may also be used as the first step in preparing samples for analysis of specific minerals, by atomic spectroscopy or the various traditional methods described below. Ash contents of fresh foods rarely exceed 5%, although some processed foods can have ash contents as high as 12%, for example; dried beef.
 
Many of the analytical methods used to determine the specific mineral content of foods require that the minerals be dissolved in an aqueous solution. For this reason, it is often necessary to isolate the minerals from the organic matrix surrounding them prior to the analysis. This is usually carried out by ashing a sample using one of the methods described in the previous section. It is important that the ashing procedure does not alter the mineral concentration or composition in the food due to evaporation or to dispense in vapor. 
 
Another potential source of error in mineral analysis is the presence of contaminants in the water, reagents or glassware. For this reason, cookware made from glass or high grade stainless steel should be used when preparing foods. Cookware made from soft metals such as aluminum, or that have nonstick coatings will change the chemical composition of the foods. Storing foods in plastic will also leach into foods, always freeze and store in glass containers. This is also why water should not be consumed during a meal. Drinking large amounts of water before, during and after a meal dilutes the enzymes and stomach acids needed to digest. Once the concentration of vitamins and minerals from the food is reduced to ash, your body can then absorb and utilize the fuel to use where needed. Because some of the aforementioned substances can interfere with this process they should be elimated. You might also want to consider food combining as another helpful tool. Keep in mind that one small change in a daily habit makes room for miracles to happen.
 
Science goes to great lenghths to determine ash values of foods and beverages. For thousands of years our bodies have had the natural intelligence to do the work of digestion. We are the great chemical miracle. We are also playing with fire when we experiment with foods that are not natural and may not serve us well. Let our app do the work for you. No more guess work. Then back it up with daily pH testing. I suggest using our Home Test pH Kit for the information you need to know, and a reliable way to check your progress. The New Year is right around the corner. Don’t you deserve to feel and look your best. The things we practice today create the world we experience tomorrow.