Advantages/Disadvantages of Alka-Seltzer tablet over an analgesic tablet or capl!
Question:
Advantages/Disadvantages of Alka-Seltzer tablet over an analgesic tablet or caplet?
Advantages and disadvantages of Alka-Seltzer tablet over an analgesic tablet or caplet? describe please =) thanx
Answers:
the disadvantage of Alka-Seltzer as an analgesic is that it is a stomach acid neutralizer. If you don't have heartburn (acid stomach), you're better off taking only the analgesic tablet or caplet.
Alka-Seltzer is a "buffer" which keeps your stomach from being too acidic.
But if you take Alka-Seltzer when you do not need the neutralizing you can make your system too alkaline.
This can lead to allergies and other disorders such as muscle cramps and irritability.
there are some web sites that deal with acid-alkaline balance:
http://users.mrbean.net.au/~wlast/calciu...
http://www.a-better-way.com/naturalhealt...
One web site offers this explanation:
THE ACID - ALKALINE BALANCE
by Walter Last
Our blood is slightly alkaline, and the body makes every effort to maintain this alkalinity at a constant level. For this purpose, we normally have an ample reserve of alkalizing minerals.
Most of our foods supply minerals. The total balance of minerals in a particular food may be either acid or alkaline. Mineral salts are composed of an acid group (anion), such as chloride or phosphate, and of an alkaline group (cation), mainly metal ions such as sodium, calcium or potassium. If one of these groups is stronger than the other then the salt is either acid or alkaline on balance.
In plants strongly alkaline metal ions are usually combined with weak organic acids There may be a surplus of organic acids not bound to cations, and this will make the food taste acid, as in fruits. However, in the body these free organic acids, as well as those bound to metal ions, are oxidized. In the end, this leaves an alkaline residue. Therefore, we say vegetables and fruits are alkalizing or alkaline-forming.
Animal tissue, on the other hand, contains a high percentage of strongly acid phosphoric acid bound to weak reacting proteins and other bio-chemicals. The organic compounds in food of animal origin will be oxidized, and a strongly acid residue remains. Accordingly, we may classify our food as either alkaline-forming or as acid-forming.
* Alkaline-forming Foods are grass juice, sprouted seeds, vegetables, fruits, almonds, most legumes, the outer parts of potatoes, bananas, millet, buckwheat and brown rice.
* Acid-forming Foods are meat, fish, eggs, cheese, most grains and nuts, peanuts, peanuts and the core of potatoes.
* Neutral Foods: fats and oils.
In order to maintain an ample alkaline body reserve, we should eat approximately four times the weight of alkaline-forming food compared to acid-forming food, or 80% alkalizing to 20% acidifying food. There are food tables available to show the amount of acid or alkaline equivalents in different foods. However, I regard these as practically useless. Some of the listed foods may change their values in the body due to metabolic problems.
Sugar, which is chemically neutral and also fruits are usually acid-forming in sensitive individuals and no matter how alkaline-forming a food is supposed to be, if you are sensitive or allergic to it then it is acid-forming for you. On the other hand heavy meat eating can lead to an over-alkaline condition as explained below. Alkalizing minerals may remain bound to phytates and not be available from whole seeds unless these are sprouted or fermented. Even the same food may change from alkaline forming to acid forming if it is incorrectly combined with other foods or when you are emotionally upset.
Read the rest of this at:
http://users.mrbean.net.au/~wlast/calciu...