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Cayce 101: Acid And Alkaline
By
Simone Gabbay |
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If we could enroll in a university course in Cayce Nutrition, then the most important chapter in our textbook would surely be the one on the acid/alkaline balance. Edgar Cayce repeatedly emphasized that keeping the body alkaline was a prerequisite for achieving and maintaining good health. In reading 480-19, he assured the questioner that a predominance of alkaline forces in the diet could offer protection against contagious diseases: "... if an alkalinity is maintained in the system - especially with lettuce, carrots, and celery, these in the blood supply will maintain such a condition as to immunize a person."
A growing number of nutrition researchers today share Cayce's viewpoint. Among them is Dr. Theodore Baroody, a chiropractor and naturopath who also holds a doctorate in nutrition and who has studied and worked with the concepts presented in the readings for over 20 years. The title of Dr. Baroody's comprehensive book Alkalize or Die leaves no doubt as to the urgency which the author assigns to this topic. He clearly explains how optimizing the alkalinity of body fluids moves us toward health, whereas acid wastes literally attack the cells, joints, organs, and glands, causing minor to major dysfunction.
The foods we eat are either acid- or alkaline-forming in the body. Ideally, our diet should consist of 80 percent alkalizing foods, which are mainly vegetables and fruits, and 20 percent of acid-forming foods, mainly proteins and starches. In the typical North American diet, however, this ratio is reversed. When the body becomes too acidic, enzyme systems fail, lymphatic function decreases, and energy slumps to a low. Cellular metabolism is disrupted and toxins accumulate, making us less resistant to colds, infections, and chronic illness. In a desperate attempt to compensate, the body mobilizes alkalizing substances, including minerals like calcium pulled from the bones. Some nutrition experts argue convincingly that our overacidic diets are mainly to blame for the high incidence of osteoporosis today.
The solution is clearly to eat more vegetables and fruit, and, if necessary, reduce the intake of protein and starches. We need to remember, however, that a certain amount of quality protein is required on a daily basis to maintain cellular integrity and the body's ability to bind toxins, an important factor in the maintenance of a healthy acid/alkaline balance.
Numerous charts listing acid- and alkaline-forming foods have appeared in print. Many of them disagree on several items, suggesting that there are variations either in their research criteria or in the foods themselves. In general, foods that supply predominantly acid-forming elements, such as sulfur, phosphorus, chlorine, and iodine, are considered to be acidifying. Foods that supply predominantly alkaline-forming elements, such as calcium, magnesium, potassium, and sodium, are considered to be alkalizing. But the composition of the soil in which the fruits and vegetables are grown, and whether or not they were fully ripe when harvested, can significantly alter their mineral content. Further handling and processing, including transport, storage, and preparation, also determine whether a specific food will ultimately be acid- or alkaline-forming in the body.
Foods which have been shown on either side of the chart include asparagus, blueberries, chestnuts, coffee, Brussels sprouts, rhubarb, and dairy products. The divergence of opinion among experts is not surprising. The results of tests which measure whether a particular food creates an acid or alkaline condition in the body can be easily misinterpreted. As Dr. Baroody explains, the reason why the highly alkalizing asparagus is sometimes considered to be acid-forming is that it so quickly detoxifies a person that it leaves acid residues in urine specimens immediately following digestion. These acids, however, are not formed directly from substances contained in the asparagus, but rather from the cleansing effect of the alkalizing forces supplied by it.
Then there is the interesting question of citrus fruits. We all know that lemons, oranges, and limes are acidic fruits. Why, then, are they listed in the alkaline-forming category? The reason is that the organic acids which give them their acidic taste stimulate the pancreas and liver to produce alkaline digestive enzymes and buffers. In addition, citrus fruits supply a number of alkalizing minerals. The end effect is an increase in the alkalinity of body fluids. In combination with starches, however, citrus fruits become acid-forming. Edgar Cayce recommended that they should not be taken at the same time as cereals, except whole wheat bread in small amounts.
Psychological and spiritual factors also influence the Pbody's acid/alkaline balance. Prayer, meditation, joy, and contentment help to create an alkaline environment in the body. Chronic stress, lack of sleep, fear, and worry promote acidity. Perhaps the lesson from the acid/alkaline chapter in our Cayce Nutrition textbook could be summarized like this: Let's all eat our fruits and vegetables, and let's rejoice and trust in the Lord!
Author's Bio
Simone Gabbay is a nutritional consultant, writer, and A.R.E. member in Toronto.
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