How To Calculate Food pH Using the Calcium & Phosphorus Values

The phosphorus to calcium (P : Ca) ratio of food chemicals can be used to determine what food pH is acid-forming and alkaline-forming. A higher phosphorus value makes a compound acid-forming while a higher calcium value to phosphorus s usually alkaline-forming.

The higher the phosphorus value, the greater the acid-forming capacity. Acid-forming foods act on the sympathetic nerve branch to, like carbon, awaken or enliven brain cells, in order for perception to become more vivid.

Phosphorus is present in the fluids within the cells of living tissues as the phosphate ion. It takes part in the chemical reactions with proteins, essential fats, and carbohydrates to give the body energy (glucose), and vital minerals for growth and repair, e.g., phospholipids, which are important in the synthesis of DNA and RNA.

The higher the calcium value, the greater the alkaline-forming capacity. Like hydrogen is to animating intelligence of the human body, so also is calcium to the excitability of the skeletal and cardiac functions. Calcium is what promotes the concentration of thought in the brain, and holds it there. For which reason it has longed been called ‘the staff of life.

When phosphorus reciprocates with calcium the reaction must call into play carbon, in the triadic principle of all form. Carbon: the unifying or intermediary principle binding on all levels in matter, binds calcium to phosphorus in the varying pH ratios.

Essentially, reactions between calcium (base) and phosphorus (acid) is impossible unless permeated by hydrates of carbon, such as saccharides (sugars).. Calcium (base) and phosphorus (acid) – extreme opposites in their functioning will remain immobilized, unless permeated by hydrates of carbon (C-H) bonds – a saccharide. A value of hydrogen (water-producer) is an indication of the saturation of carbon atoms, e.g., sugar. All chemical substances must pass through carbon—the pyramid of light—in the synthesis of DNA: a nucleotide (of nitrogen), a phosphate (of oxygen) and a pentose (5 carbon) sugar.

When combined with oxygen and hydrogen, in the digestive process, carbon can form many groups of important biological compounds including sugars, celluloses, lignans, chitins, alcohols, and fats. With with the addition of sulfur it forms antibiotics, amino acids and proteins. With nitrogen-containing bases (abounding in legumes) it forms alkaloids as a derivative of amino acids that have analgesics (pain killing as with morphine) and anesthetics (pain blocking) effect upon the peripheral and central nervous system. And with the addition of phosphorus to these other elements, carbon forms DNA and RNA – the chemical codes of life. This is why the C:H bond law is employed in Food Carbonomics food balancing, as opposed to caloric assumptions.