Re: Question about the "ash" value
Hi Paul
Maybe this is an answer
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Is Lemon acidic or alkaline?
There has a great difference in the answer if we consider the question under views of chemistry or nutritional science. So, lemon is acidic or alkaline? It commonly believes that lemon is acidic because it's sour in taste. However, in the view of nutritional science, lemon is an alkaline food.
Why? The answer is simple as when we take in the food, it will become alkaline. That's why we classify it as an alkaline food. For example, when we take in lemon juice (wow.. so sour! :P), It'll be oxidize to form water, carbon dioxide and an inorganic compound. The alkaline or acidic nature of the inorganic compound formed determines whether the food is an alkaline or acidic.
If it contains more sodium, potassium or calcium, it'll become an alkaline food. Because when sodium compounds dissolve in water, it forms an alkaline solution.
Na2CO3 + H2O ---> 2NaHCO3
HCO3- + H2O ---> H2CO3 + OH-
2(Na+)2O22- + 2H2O ---> 4Na+OH- + O2
You may doubt, where comes the NaCO3 & 2(Na+)2O22-?.. ha ha.. :-) Ok, just recall your memories with Junior forms biology. The food you ingest, no matter that's chickren leg or french fries. It burns!!! Of coz a fire won't be set, instead, a series of complex chemical oxidation process will take place. It's similar to an simple experiment by,
1. heating the food to burn out all of the organic matters.
2. dissolving the ash
3. test it with limus.
In contract, if it contains more sulfur, phosphate or chloride, it forms an acid food.
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Moreless would say that top quality Lemons are alkalizing.
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"Apple Cider Vinegar in itself is alkaline because of its "ash" content, which means if the apple cider vinegar was burned, what is left over becomes ash. When you check for the pH of that ash and dissolve it with water, the content is alkaline. Whenever our body digests anything, it undergoes oxidation, which is similar to burning and the end result is that you can determine whether the end product was alkaline or acid. Apple Cider Vinegar has anti-fungal, anti-bacterial, and anti-viral properties, primarily coming from the malic acid and acetic acid portion of the vinegar. Apple cider vinegar acts as a buffer in the body because the acetic acid reacts with base or acid compounds to form an acetate, therefore rendering them chemically bioavailable for the body's utilization. Additionally, Apple Cider Vinegar can reduce the toxicity of certain compounds by converting the toxin into an acetate compound, which is less toxic. This is why they are ideal for insect bites and certain skin allergies. While Apple Cider vinegar in itself is considered alkaline, a chemically pure vinegar (acetic acid) is neither acid nor basic forming as it leaves no ash as the entire portion, when burned evaporates completely. Ted"
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WIEL