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 The Acid-Base Balance
There are many acid sources
There are a great many other sources of acids besides the wrong colonisation in the intestines. Our organism is practically flooded with acids.
We take in the greatest part of these acids with our food. Minerals - the alkaline compounds - are very rare in our food, even in the diet of those with very health-aware eating habits. Pollutants, fuel exhaust substances and pesticides destroy the base reserves in our soil, and this affects the crops: the fruit and vegetables, normally rich in bases, can no longer supply them sufficiently.
Acids often are the results of numerous metabolic processes, partially arising as intermediate products, partially as final products, for instance uric acids from cell disintegration, lactic acids from muscle action, ...
And we must not underestimate a further source of acid production: the constant straining and overtaxing of our nerves. Stress, hectic and the steadily growing speed of life overbalance the equilibrium of our inner milieu.
What are acids and bases actually?
When we talk about acids, we think of some kind of liquid with a sour taste.
The chemical definition, however, does not refer to the taste. Here, the compounds with a positively charged particle, the hydrogen ion (H+), are called acids. Bases are chemical compounds containing a negatively charged hydroxyl group (OH--).
If the H+ ions are dominating in a solution, it is acidic, but if they are outnumbered by OH- ions, the liquid is basic. We also call this condition alkaline.
But the organism needs both to act as antagonists. When acidic and basic molecules combine, the product dissociates into neutral salt molecules and water which cannot harm the body and are excreted without any problems.
How can we measure acids and bases?
The pH value indicates the strength of the acids and bases. Die pH scale encircles the values 0 to 14, the neutral point is 7. All values from 7 and down signify acids, those from 7 upward are bases. The farther away from the 7, the stronger the acid or the base; 0 is the strongest acid, 14 the strongest base.
Not only the pH value is used for characterising bases, but often also the term "buffer effect". The buffering effect describes the ability of a base to take up ("buffer") acids and temper their effect in order to maintain the pH value.
Acids and bases must be balanced
Many of the reactions taking place in our organism need certain conditions and relations, if we want them to function properly. These circumstances can be a particular temperature, the presence of certain substances or a defined pH value.
Enzymes, hormones, cells, muscles and nerves fulfil their function in the presence of certain pH values only; every body part, every body fluid has its own definite pH value which must be maintained at all costs.
The acid and base concentration must be exactly right, with the basic components prevailing over the acids. The digestion organs, particularly the liver, gall bladder, colon and small intestines, depend upon a basic milieu.
What can de done? - Milieu Therapy
We want long-term success, therefore we must take a holistic approach to the problem. The cause, not the symptoms, must be treated. We need to restore the intestinal flora. Acids and bases must regain their equilibrium. Our aim is to generate an optimal body milieu.
The milieu therapy of the Rayonex company with its holistic vital substances combination has proved its efficiency.
The Milieu Therapy with the Holistic Combinations of Vital Substances by RAYONEX
Pillar 1
Mobilising the organism and neutralising acidic deposits with alkaline minerals - Rayobase®
Pillar 2
Encouraging the discharge of acidic waste products via the skin with alkaline baths - Rayosole®
Pillar 3
Supporting neutralising and excreting processes and stabilising the metabolism with vitamins and trace elements - Rayovita®
Pillar 4
Reconditioning and strengthening the intestinal flora with probiotic bacteria strains - Rayoflora®
Pillar 5
Nutrition - eating food which is rich in bases, poor in acids and does not encourage fermentation
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