Yep. I was saying why that is true. For lemon juice a serving contains
the following:
3,000 mg of citric acid
38 mg of vitamin C or ascorbic acid
6 mg calcium
103 mg potassium
1 mg sodium
The citric and ascorbic acid make the juice's acid. When digested both
become nothing more than water, and carbon dioxide which is exhaled.
Water is neutral, so all the acid component disappears. The minerals
remain are all alkaline, so after metabolism, they will end up
alkalizing the body.
Marshall
On 3/3/2021 12:23 PM, Lynn Greene wrote:
*Lemon* juice in its natural state is *acidic* with a pH of about 2,
but once metabolized it actually becomes alkaline with a pH well above
7. So, outside the body, anyone can see that *lemon* juice is very
*acidic*. However, once fully digested, its effect is proven to be
alkalizing with many *health benefits*.
On Mar 3, 2021, at 8:10 AM, Marshall <[email protected]
<mailto:[email protected]>> wrote:
On 2/24/2021 3:53 PM, John Wrobel wrote:
OK....so how does neutralizing the PH of baking soda with [acidic]
lemon juice change the PH of the blood?
I was answering this question from ode:
"OK....so how does neutralizing the PH of baking soda with [acidic]
lemon juice change the PH of the blood?"
Marshall
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