Ph - The origin of the acidity alkalinity scale

I am dying of acidity. My stomach and chest are burning.

Have you or someone you know has found yourself in the unfortunate situation of suffering from acidity?

If you have, let me explain how we realized our body was acidic or alkaline.

But first, some chemistry. pH, which is the measure used, is actually a measure of the concentration of hydrogen molecules in any substance. Your stomach acid, for example.

The term pH was first used by Danish biochemist Peter Sorensen in 1909.

As we realized that the world was acidic or alkaline, we turned our attention to the human body.

We discovered that water has a pH of 7. The acid in your stomach ranged from 0.8-4, making them more acidic than water. Our blood has a pH ranging between 7.36-7.42.

We realized various substances varied in their acidity levels. So lemon juice or vinegar, had a pH of 2. Tomato juice 4. Not that you could drink it because of its saltiness, but sea water had a pH of 8.

Slowly, we realized that not only did our body part vary in their pH levels, we could do things to influence them. Milk of magnesia, which is used to reduce the feeling of acidity, had a pH of 10.

But we are concerned with why we feel acidic and what can we do to balance our pH.

Remember from earlier conversations, that both too much acidity and alkalinity are not good for you.

Our instinctive response is to douse the problem. Throw lots of things in that will counteract the acidity and it will go away or so we hope.

Instead, your attention should be drawn to the reason why the imbalance was created in the first place.

You want your body to produce acid. It helps digest.

You just dont want it coming back and up your throat. Focus on the reason why it is coming back up, instead of dousing the acidity.

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