Acidic pH Remedies - Ted's Q&A

Browse Ted's Q&A

Bicarbonates in the U.s

Posted by David (San Jose, CA) on 11/08/2006

Firstly, I would like to say a big "Thank You" to Ted for the wonderful work he offers the world of health. I have tried 'pH' adjusting in the past, and it did not work. Ted's approach is so much more complete, and opened my eyes to what is really going on in the human body. I would like to know if Ted has any mail-order sources he can share for bicarbonates in the U.S.? Also, is it better to take the bicarbonates with, or between high-protein meals? My concern is that meats need a bit of acid to digest, and large amounts of bicarbonates could buffer those acids. Thank you for your time.

Replied by Ted
Bangkok, Thailand
383 posts

Dear David: Happy to hear of a positive feedback.

Also, is it better to take the bicarbonates with, or between high-protein meals?

With high protein meals, I seen people needing larger than normal dose of bicarbonates with high protein meals as they are acid forming. I am not saying high protein is bad for you. High protein don't really kill you it is excess fats that clogs it. And then there is good fats and bad fats, as much as good cholesterol and bad cholesterol. Good protein without the bad fats are obviously fish.

In my opinion you need twice more dose for bicarbonates on high protein meals than low protein meal.

When you take it, how you take it helps too. If the bicarbonates is taken between meals, the food you take along with bicarbonates should be small enough that it doesn't upset your digestive system.

So try 1/4 teaspoon of bicarbonates on one liter of water being the drinks you take while you eat. How much water you take while you eat depends very much on your urinary color control that I have mentioned in some of the other postings I made regarding controlling how much water you should drink.

With this measurement, you can take as much as you like without too much bicarbonate, but just enough to harmonized the pH of the food you eat with the bicarbonates that neutralizes the acid/base shocks from the food you eat.

My concern is that meats need a bit of acid to digest, and large amounts of bicarbonates could buffer those acids.

Most buffers will not bother with your stomach, the stomach will squeeze (drain) out most of the liquids beore it begins to acid digest it and the bicarbonates are go directly to buffer in the intestines where it is needed to neutralized the acid created by the stomach.

The problem about the stomach is the body does not have enough water needed to harmonized the food so that the acid can reach everywhere with the food and bicarbonates does hurt that much. The key to proper digestion is two fold: you need to chew the food enough and you need the water to cover all surface area of the dried food. This is where water will help speed up the process of thorough digestion.

You need far more acid to digest the food of 300 grams then you do trying to neutralize a mere 1/8 teaspoon of bicarbonates, assuming you are drinking one whole liter of water!

Even with that amount at least 90% will be drained away by the stomach anyway to be kept in storage space of the 20 plus foot intestines that do need to neutralized the stomach acid whenever the stomach has finished its work.

It is not just the stomach that you need to consider, why is the intestines so large? If by the length, or volume, the intestines is seemingly more important part of your body we tend to ignore. Too much emphasis is placed on a the stomach when you need to get a balanced consideration between the alkaline intestines of 20+ feet and a stomach only a mere 6 (approx) inches, unstretched.


NEXT