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The mechanism of regulation of acid-base reaction through nutrition



Thus, by the beginning of this chapter, we decided that in the stomach, plant foods for the most part show their acidic properties, and animal proteins, like proteins of vegetable origin, have alkaline properties. Now we should consider the chemical effect of these products on the acid-base balance of the internal environment of the body, and more precisely, derivatives of these products, which are absorbed into the internal environment of the body after the food eaten has passed the full cycle of digestion. In the case of animal proteins, these are amino acids, in the case of plant proteins, they are also amino acids, but with a lower molecular weight (i.e., smaller in size), in the case of most products of plant origin, these are sugars, fruit organic acids and Salts of these acids formed in the digestive tract from organic acids. In both cases, the flux of substances sucked into the internal environment, in addition to proteins, sugars, organic acids and their salts, also contains fats, water and minerals, including trace elements and vitamins. But the main distinguishing feature of the impact on the acid-base balance of blood, lymph and interstitial fluid in the first case is the presence of amino acids, and in the second - organic acids and soluble salts of these acids.
Let's consider the mechanism of the action of organic acids and their salts on the shift of acid-base equilibrium towards alkalinity, which is so persistently and persistently stated in popular literature. It is unfortunate that this does not explain the obvious discrepancy, which consists in the fact that organic acids, which by their chemical nature have acidic properties, do not acidify, but, on the contrary (!), Alkalize our internal environment. The solution of this paradox becomes possible and obvious only when we take into account the important fact that not the organic acids themselves but the salts of these acids get into the internal environment of the body. In order to explain the alkalizing effect of soluble organic salts on blood, lymph and interstitial fluid, we need to recall from chemistry that soluble organic salts are salts formed by weak acids and strong bases, that is, alkaline and alkaline earth metals of groups I and II Periodic DI Mendeleev with pronounced alkali-forming properties (especially in group I: potassium, sodium, lithium).
As is known, salts formed by a strong base and a weak acid hydrolyze in an aqueous medium to form a weak acid and a strong base (alkali), while the alkali dissociates, and the weak acid is destroyed with the release of carbon dioxide and water. Such destruction of a weak acid, if it does not occur at room temperature, then takes place already with a slight (within 10 ° C) heating. In our body, the temperature of 36.6 ° C is a reliable guarantee that the organic acids formed during the hydrolysis process will quickly and reliably pass into the final products of their decomposition — carbon dioxide and water. The combination of carbon dioxide and water is nothing more than a hypothetical carbonic acid H2CO3.
Thus, after a short time after the salts of organic acids have passed into the internal environment of our body, alkalis and carbonic acid remain from them, while I allow myself to notice that in the process of the conversion of salts of organic acids into these products, the energy so necessary for our body for life.
Nevertheless, up to this point in the analysis performed, no shift of the acid-base balance of the internal environment of the organism to the alkaline side has yet occurred and, moreover, it could never have happened if not for one circumstance.
But before we start talking about him, let's define the initial position once again.
On the one hand, in the process of hydrolysis, we got alkali, on the other - carbonic acid. At the same time, the environment in which this mixture is located is chemically neutral, in other words, in the form in which this situation is presented, it could in no way affect the shift of acid-base equilibrium in any direction, even towards acidification, at least in the direction of alkalization. Why is that? And because the action of alkali in the resulting mixture is equal to the counteraction of acid, and all this acid-base opposition could last indefinitely if only it remained on a sheet of paper. But the fact of the matter is that in the conditions of the internal environment of the body, the confrontation ends very quickly with the victory of alkali.
As already mentioned, carbonic acid in the form in which we represent it with the formula H2CO3 is a hypothetical acid, in other words, it does not exist in nature, but carbon dioxide dissolved in water exists. The direction of metabolic processes in the human body is such that carbon dioxide produced in the process of metabolism is constantly excreted through our lungs from our body.
Thus, the carbon dioxide formed as a result of the hydrolysis of salts of organic acids will be brought out, as indeed the water formed during the hydrolysis process.
And what will remain in the internal environment? Alkali will remain, which, in accordance with its chemical nature, will shift the acid-base equilibrium of blood, lymph and interstitial fluid in the direction of alkalinity.
Now let's look at the other side of this medal and answer the question: why, thanks to the consumption of meat and meat products, does the internal environment of the body acidify? I believe that it will not be so difficult to answer it, if we turn to the chemical structure of the protein molecule. Animal protein macromolecules include, in addition to carbon and hydrogen atoms, atoms of such acid-forming elements as sulfur, nitrogen and phosphorus. Why are these acid-forming elements? Because the oxides of these elements when dissolved in water produce acids. This is a timely observation, because in the process of metabolism protein molecules undergo a successive series of redox reactions, the result of which is carbon dioxide, water and oxides of acid-forming elements. Dissolving in water, which constitutes more than 95% of the internal environment of a person, they form the very same acids that shift the acid-base balance of the blood, lymph and interstitial fluid to the acidic side.
This mechanism is quite understandable and does not require any additional clarification. But is it enough to know that a person regularly eats meat in order to immediately state that the acid-base balance of his blood has an acidic value, and the poor fellow suffers from acidosis? No, this is not enough, as a devotee of meat food can have a completely satisfactory indicator of acid-base balance of blood.
Then it is asked how, by consuming animal protein in excess, meat eaters do not acidify, but even quite the opposite, in some cases, alkalize their body? There is no secret in it. It is enough for a meat-eater to work intensively for 40-50 minutes in the open air, and due to over-oxygenation - an intensive influx of oxygen into the body - the leaching of excess carbon dioxide from the blood occurs, and its acid-base balance is shifted to the alkaline side. Thus, a meat eater involved in sports or active physical labor may not be afraid for his acid-base balance. He will always be normal.
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The mechanism of regulation of acid-base reaction through nutrition

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