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About the pH. | Gelato

About the pH.

At school we learn that pH is a measure of whether something is acid, in which case it has a pH less than 7, or a base or alkali, in which case it has a pH greater than 7. A completely neutral pH is 7.

PH Meter

You might know that your body maintains its pH at 7.4, and if it drops below 7.35 you enter a state of metabolic acidosis.

The theory of acid-base balancing diets is somewhat controversial, and mainstream science has dismissed most of it. Your diet should be balanced towards the alkali so that your body’s natural alkali state is maintained (pH7.4).

If you are in a status of metabolic acidosis, Your body will pull alkali minerals from bone and muscle tissue in an effort to keep pH where it needs to be 7.4. Everything that goes in to your body has a pH and your food is no different. However, it is not the pH of the food that is important, it is the pH of what the food becomes.

Maximising the alkali foods means that your body does not have to work as hard to neutralise the acidic products of digestion. Foods that have the most acidic outcomes when digested are Beef, Pork Veal, Shellfish, Sardines, Tuna, eggs, blueberry, anything pickled, artificial sweeteners, and soda’s, while topping the alkali table are broccoli, celery, garlic and spinach.. Lemon and vinegar are acid but they get turned into alkali during the digestion so they do not stress our body too much.

As you would expect, Giapo make their sorbet to be as balanced towards alkali as they can be.. We bought a pH meter for the cause so we can work around the recipe with some sort of guidance..

Our goal is that your body will not need to have the extra stress to get your pH right when you have a Giapo. Mainstream science dismissed the concept of acid-alkali balancing in the diet a long time ago, and for a similarly long time ignored it. However we can now say that mainstream science made a mistake. Diet and in particular a diet rich in the foods that are acidic has been firmly linked to osteoporosis, age related muscle wasting and has seen that minimizing acid foods and maximising alkali foods is a useful way of preventing the formation of kidney stones. When your body is fighting to stay alkali, your blood shifts ever so slightly to acid first, of course this is corrected, however, this acid environment is enough to give red blood cells a positive charge. Normally they are negatively charged, so when some become positive they stick together more and do not work as well. Sound far fetched, well if your red blood cells cannot carry enough oxygen or iron the first symptom of both is tiredness.

Now that is something to ponder over a delicious Giapo isnt it. While you ponder how to switch to a diet that is more in tune with your body’s pH, you can also consider why tiredness is the Western’s worlds most prevalent malady. Sure, people tend to work long hours, and have stressful lives, but could this tiredness have a dietary link too. Of course this is mainstream science, but it could have some mileage, after all, we have seen how mainstream science is having to rediscover the acid-alkali balancing diet after years of ignoring it.

This is why Giapo likes to produce a sorbet that is more than just yummy, made from the best organic fruits, and fairly traded ingredients with passion and extraordinary attention to detail… we really want it to be good for you on the inside too. We cannot guarantee that all our sorbets have always the same pH though as the ph of fresh ingredients happen to vary slightly one day to another… . but with the use of our Waiwera Water pH 8.6 and organic daily squeezed lemon juice, even our blueberry sorbet (one of the most acidic fruit on earth) will never be too far off to our balanced pH goal.

Written by Gianpaolo Grazioli and Leslie Willis


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McGartland, C.P., P.J. Robson, L.J. Murray, G.W. Cran, M.J. Savage, D.C. Watkins, M.M. Rooney, and C.A. Boreham. “Fruit and vegetable consumption and bone mineral density: The Northern Ireland Young Hearts Project.” American Journal of Clinical Nutrition 80(4):1019-1023, 2004.

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