Indeed, the body meticulously maintains its internal pH within a very narrow range, critical for optimal functioning and survival. Significant deviations from this range can have dire consequences.
Dr. Brown and other scientists introduce the concept of "chronic low-grade metabolic acidosis," or "acid stress," to describe a subtle shift towards acidity within the normal blood pH range, specifically near the lower limit of 7.35 pH. This condition suggests an elevated acid load but remains within the non-life-threatening zone.
The normal range for blood pH is 7.35 to 7.45. Consistently hovering near 7.35 can indicate "chronic low-grade metabolic acidosis" or recently termed "Acid Stress." Though not immediately life-threatening, this slight acidic shift can lead to significant health effects. Dr. Lynda Frassetto highlights that even minimal shifts within the normal range can profoundly impact the body.
Research indicates that modern diets largely contribute to this acid-forming state, which is linked to a series of negative biochemical reactions and health issues, such as:
- Decreased ATP (energy) production efficiency
- Impaired enzyme function
- Increased bone breakdown and decreased bone formation
- Muscle loss and nitrogen wasting
- Calcium loss in urine
- Kidney disease and kidney stones
- Diabetes mellitus
- Nonalcoholic fatty liver disease
- Impaired mitochondrial function
- Reduced protein synthesis efficiency
- Decreased cerebral energy levels
- Increased cortisol levels
- Suppression of growth hormone and other pituitary hormones
- Elevated risk of various degenerative diseases
- Increased all-cause mortality
These concerns arise even at the lower end of the normal blood pH range (around 7.35) , underscoring the importance of addressing this "Acid Stress." We go into more detail in the following article : If you are interested in exploring this topic further, a detailed discussion can be found in the work of Dr. Susan Brown https://alkalineforlife.com/blogs/news/understanding-the-impact-of-diet-on-blood-ph
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