Ads
related to: dangers of acidic foods
Search results
Results From The WOW.Com Content Network
The acid-ash hypothesis is a medical hypothesis which suggests that excessively acidic diets may result in a number of identifiable health effects, including an increased risk of osteoporosis. [1] It has received some attention in the lay community, and has been used to support the diet known as the Alkaline diet . [ 1 ]
Alkaline ash is produced by fruits and vegetables, except cranberries, prunes and plums. Since the acid or alkaline ash designation is based on the residue left on combustion rather than the acidity of the food, foods, such as citrus fruits, that are generally considered acidic are actually considered alkaline producing in this diet. [11]
The most common causes of erosion are acidic foods and drinks. In general, foods and drinks with a pH below 5.0–5.7 have been known to trigger dental erosion effects. [6] Numerous clinical and laboratory reports link erosion to excessive consumption of such drinks.
While many studies have examined the effects of acidic foods such as soft drinks and fruit juices, there’s research showing that the acetic acid found in vinegar puts it in the same category ...
The metabolic effects occur 12 to 36 hours post ingestion, causing primarily metabolic acidosis which is due mainly to accumulated glycolic acid. Additionally, as a side effect of the first two steps of metabolism, an increase in the blood concentration of lactic acid occurs contributing to lactic acidosis.
Second, in a process of toxication, it is metabolized to formic acid (which is present as the formate ion) via formaldehyde in a process initiated by the enzyme alcohol dehydrogenase in the liver. [15] Methanol is converted to formaldehyde via alcohol dehydrogenase and formaldehyde is converted to formic acid (formate) via aldehyde dehydrogenase.
Folate naturally found in food is susceptible to destruction from high heat cooking, especially in the presence of acidic foods and sauces. It is soluble in water, and so may be lost from foods boiled in water. [122] For foods that are normally consumed cooked, values in the table are for folate naturally occurring in cooked foods.
Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids.