Can Lemons and Limes REALLY make your body produce "Alkaline Ash"?

I learned that certain acidic foods, like lemons and limes, actually make your body more alkaline (rather than more acidic) because they cause your body to produce "alkaline ash."

I have read conflicting informationabout this theory online. Some people say it's hogwash. Others believe it's a real thing. Personally, I believe it's a real thing.

People like to argue that it's impossible to change the pH of your blood, but when they say this, they are actually saying "It doesn't change much."  The reality of blood pH is, it's measured by the logarithmic scale, which means a very small-looking increase can actually be equivalent to a large increase. 

For example, the difference between water that is 9.5 pH is 10 times stronger than water that is 8.5 pH. So, even a small change in blood pH can be a big deal. 

I did a bunch of research to see if I could find studies that would support this "alkaline ash" theory, and am pasting some  of what I found, below. 

(Please note there are 10 pages in this study and they can't be copied, so please click on this link to see the full study and read it yourself)

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC437303/?page=1

Ash is mentioned on this page:

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC437303/?page=7

Plant Physiol. 1946 Oct; 21(4): 522–532.

doi: 10.1104/pp.21.4.522

PMCID: PMC437303

PMID: 16654066

STABILITY OF THE BUFFER SYSTEM OF LEMON JUICE1

Walton B. Sinclair1 and Desire M. Eny1

Author information Copyright and License information Disclaimer 

https://academic.oup.com/jn/article-abstract/7/1/51/4725672

The Effect of Acid Ash and Alkaline Ash Foodstuffs on the Acid-Base Equilibrium of Man

Fritz Bischoff, W. D. Sansum, M. Louisa Long, Margaret M. Dewar

The Journal of Nutrition, Volume 7, Issue 1, January 1934, Pages 51–65, https://doi.org/10.1093/jn/7.1.51

Published:

 

01 January 1934

 Article history

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Summary

1. The daily administration of 30 gm. of sodium citrate was the smallest amount of alkali which produced a shift in the acid-base equilibrium of the blood drawn before breakfast, outside the normal variation of the individual, but inside the normal variation of a normal group.

2. There was no significant difference in the acid-base picture of the blood of a normal individual drawn before breakfast whether the mixed diet consumed contained excessively acid or excessively alkaline ash foodstuffs. The diet regularly consumed by the individual contained potentially as much acid ash as a diet planned to be excessively acid. A diet containing 240, 204, and 93 gm. of protein on consecutive days and 200 cc. N acid equivalent of ash daily, produced a doubtfully significant shift in the blood picture to the acid side.

3. The ingestion of 1 quart of milk, 1 quart of orange juice or 1 pound of bananas produced no temporary shift in the plasma pH or alkali reserve.

4. The ingestion of 1 pound of steak temporarily lowered the plasma bicarbonate significantly in one of four individuals studied. The absolute values were well within the group range.

https://academic.oup.com/ajcn/article-abstract/21/9/898/4788080

Reexamination of the Acid-Ash Content of Several Diets

HARVEY C. GONICK, M.D., GUSSIE GOLDBERG, M.A., DOROTHY MULCARE, B.S.

The American Journal of Clinical Nutrition, Volume 21, Issue 9, September 1968, Pages 898–903, https://doi.org/10.1093/ajcn/21.9.898

Published:

 

01 September 1968

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SUMMARY

The acid-ash (ash-T.A.) content of several foods and diets containing variable levels of protein has been reexamined using recently developed techniques. As previously suggested, protein is the principal constituent of the diet that yields an acid-ash residue, whereas fruits and vegetables yield an alkaline residue. The usual 60– to 100-g protein diet is essentially neutral in composition, whereas the 40-g protein diet is basic in composition. The 20-g protein modified Giovannetti diet, although low in protein, is also essentially neutral because of the reduced content of fruits and vegetables. The 40-g protein diet is therefore advocated as the most useful diet in the treatment and prevention of renal acidosis.

Topic:

 

• acidosis
• diet
• food
• fruit
• vegetables
• kidney
• prevention

Issue Section:

 Original Communications

Alkaline-Ash Foods in the Dietary Management of Diabetes Mellitus

A. Gokani, G. Ibrahim, H. Shah

Published 1992

Medicine

The effect of diets based predominantly on alkaline a sh foods was studied in 51 NIDDM subjects. This particular dietary regimen aimed not only at controlling hyperglycaemia in diabetics, but also managing associated disorders like obesity and h ypertension b y correcting the a cidbase imbalance existing in the body. The study was conducted on 27 males and 24 females suffering from non-insulin dependent diabetes mellitus, as confirmed b y their blood glucose analysis. Of the 51 subjects… CONTINUE READING

ABSTRACT The effect of diets based predominantly on alkaline ash foods was studied in 51 NIDDM subjects. This particular dietary regimen aimed not only at controlling hyperglycaemia in diabetics, but also managing associated disorders like obesity and hypertension by correcting the acidbase imbalance existing in the body. The study was conducted on 27 males and 24 females suffering from non-insulin dependent diabetes mellitus, as confirmed by their blood glucose analysis. Of the 51 subjects selected, 2 2had fasting blood glucose levels between 130-200 mg/dl and 29 had fasting blood glucose levels greater than 200 mg/dl prior to the study period. Dietary profile of the experimental group, including the details of dietary intake, food preferences and eating habits, was obtained. Fasting blood glucose (FBG) and post prandial blood glucose (PPBG) levels were estimated at the baseline and after the administration of the alkaline ash diet for a period of 4 weeks. Weight, blood pressure and state of constipation were also recorded before and after the study period. The efficacy of this dietary regimen in controlling the hyperglaycaemic state was established by using the ‘t’ test for paired data.

http://diabetes.org.in/journal/1992_july-sept/original_article3.pdf

Alkaline-Ash Foods in the Dietary Management of Diabetes Mellitus A. Gokani * , G. Ibrahim ** and H. Shah *** 

INTRODUCTION There is no disease which provokes greater thought on diet than diabetes mellitus and diet is considered the sheet anchor in the treatment of diabetes [1]. Balanced body chemistry is an essential factor in the maintainence of health. In normal health, the reacting of blood is alkaline and this is essential for our physical and mental wellbeing [2]. Diabetes is one of the many pathological conditions which is characterized by serious disturbances in the acid base balance [3]. Hence in diabetic subjects there is a decrease in blood pH and acid buffering capacity of blood. Since all foods after digestion and absorption leave either an acid or an alkaline ash in the body [2], every article in the diet tends to move the body chemically in some direction[4].

Hence it is of utmost importance that an appropriate ration between acid ash and alkaline ash foods be maintained in the diet to ensure good health. The optimum health depends on maintaining a slight preponderance of base over acids [5].

CONCLUSION The alkaline ash diet appeared to have induced favorable effects not only on the blood glucose levels but also on other disorders associated with the diabetic state. These desirable effects could have been brought about by many components of the diet such as dietary fibre, trace minerals vitamins and low calorific value. Hypocaloric content of an alkaline ash rich diet may be the principal cause of reduction in blood glucose levels. However the long term benefits of this diet in terms of physical and mental well being and establishing healthy eating habits are noteworthy. Although an acid-ash hypocaloric diet may also confer similar benefits, the high satiety value of an alkaline ash diet makes it more acceptable. The compliance rate was good with the alkaline ash diet over the 4 week study period. Since this concept of ‘ash’ and its role in disease remains largely unexplored, it appears that more experimental and biochemical evidence would be required before alkaline ash regimens can be advocated with certainty for disease with acid-base imbalances. 

https://www.jrnjournal.org/article/s1051-2276(16)30188-1/fulltext

Reducing the Dietary Acid Load: How a More Alkaline Diet Benefits Patients With Chronic Kidney Disease

• Caroline Passey, BSc, RD, PhD 

Published:January 20, 2017DOI:https://doi.org/10.1053/j.jrn.2016.11.006

Study and observation of a newly defined LPD with more LBV protein foods has allowed improved dietary flexibility and compliance, but also highlighted the importance of dietary acid load in CKD.

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 This is very significant (Fig. 1). A reduced ability to excrete acid in CKD causes an ongoing accumulation of acid within the body with deleterious effects on muscle mass and bone disease. By reducing the acid load, through a LPD with greater use of LBV proteins and increased fruit and vegetable (F&V) intake, the author postulates that progression to end-stage renal disease can be slowed or improved, while maintaining the nutritional status of the individual. Patients also feel better and have improved appetite.

Background

The acid and alkaline nature of food were recognized more than a century ago. Sherman et al. quantified the potential amounts of acid and alkali by measuring the alkaline ash content of a variety of foods.

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 They suggested that the acid and alkaline elements of the diet should balance each other. Early “nephrologists” (1920s and 1930s) recognized that kidney patients suffered from an excess of acidity. Alkaline diets were used successfully in the treatment of chronic nephritis and hypertension, and patients felt better.

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 However, this aspect of diet seems to have disappeared from mainstream medicine and nutrition, although continued to be advocated by the popular press.

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 Recently, following extensive studies in animal CKD models,

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 Wesson et al. developed the hypothesis that increasing F&V consumption reduces kidney damage and slows progression of CKD. This has been substantiated by them in a number of human studies.

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Acid and Alkaline Foods

When foods containing protein are metabolized, most proteins release acid (H+/hydrogen ions) because of the metabolism of amino acids. The amount of acid depends on which amino acids are present: some amino acids are neutral, some acidic, and some alkaline. Lysine, arginine, and histidine are acidic, and when metabolized in the liver generate hydrochloric acid (plus glucose and urea). The amino acids, cysteine and methionine, contain sulfur and are converted to sulfuric acid:

Arginine+→H++Cl−+Glucose+Urea${\text{Arginine}}^{+}\to {\text{H}}^{+}+{\text{Cl}}^{\mathrm{-}}+\text{Glucose}+\text{Urea}$

Cysteine→2H++SO−4+Glucose+Urea$\text{Cysteine}\to 2{\text{H}}^{+}+{\text{SO}}_4^{\mathrm{-}}+\text{Glucose}+\text{Urea}$

Most F&V when metabolized produce alkali which neutralizes the acid. F&V contain organic acids such as citric acid and organic salts, for example, potassium citrate. The organic acids, when metabolized, produce equal amounts of hydrogen and base ions, but the organic salts contain base ions but no hydrogen and, therefore, “mop up” hydrogen ions on their metabolism to carbon dioxide and water. This reduces the acid load:

Potassiumcitrate→Citrate3−+3K+$\text{Potassium}\text{citrate}\to {\text{Citrate}}^{3\mathrm{-}}+3{\text{K}}^{+}$

Citrate3−+3H++4.5O2→6CO2+4H2O${\text{Citrate}}^{3\mathrm{-}}+3{\text{H}}^{+}+4.5{\text{O}}_2\to 6{\text{CO}}_2+4{\text{H}}_2\text{O}$

Foods which contain phosphate, whether naturally or from food additives, can add acid to the diet. The acidity depends not on the phosphate anion but on the cation to which it is attached and the pH of the food. For example, phosphoric acid (H3PO4) in cola drinks is acidic as H+ is released, whereas the food additive trisodium phosphate (Na3PO4) is alkaline and will remove H+.

H3PO4→H++H2PO1−4(excretedasH2PO1−4intheurine)${\text{H}}_3{\text{PO}}_4\to {\text{H}}^{+}+{\text{H}}_2{\text{PO}}_4^{1\mathrm{-}}\left({\text{excreted}\text{as}\text{H}}_2{\text{PO}}_4^{1\mathrm{-}}\text{in}\text{the}\text{urine}\right)$

Na3PO4+2H+→NaH2PO4+2Na+→H2PO1−4(inurine)${\text{Na}}_3{\text{PO}}_4+2{\text{H}}^{+}\to {\text{NaH}}_2{\text{PO}}_4+2{\text{Na}}^{+}\to {\text{H}}_2{\text{PO}}_4^{1\mathrm{-}}\left(\text{in}\text{urine}\right)$

Fats and sugars, unless incompletely metabolized, have only a small effect on acid–base balance.

https://www.google.com/search?q=do+lemons+contain+potassium+citrate&rlz=1C1CHBD_enUS903US903&oq=do+lemons+contain+potassium+citrate&aqs=chrome..69i57j69i64l2.8058j0j1&sourceid=chrome&ie=UTF-8

People also ask

Do lemons have potassium citrate?

Approximately 85cc of lemon juice contains 60 mEq (4.2 gm) citrate. The daily dose of lemons' citrate is given as equal as comparator-potassium citrate.

The Effectiveness of Lemon Solution versus Potassium Citrate... : JBI ...

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Search for: Do lemons have potassium citrate?

Do lemons have Citrate?

Lemons have the highest concentration of citrate – a natural inhibitor of kidney stone formation – of any citrus fruit.Apr 22, 2010

Five Ways to Prevent Kidney Stones: From Lemonade to Surgery

Effect of selenium in preventing exudative diathesis in chicks

EL Patterson, R Milstrey… - Proceedings of the …, 1957 - journals.sagepub.com

… This activity of an alkaline ash and inactivity of an acid ash suggested that the activity of this factor
in kidney was due to an element which forms a volatile inorganic acid … kidney 30 Idem Acid ash
equiv. to 44 g kidney Alkaline ash equiv. to 41 g kidney Kone 15 g acid hydr …

Meta-analysis of the quantity of calcium excretion associated with the net acid excretion of the modern diet under the acid-ash diet hypothesis

Fenton et al., The American Journal of Clinical Nutrition, 2008

Apparently, the ash from certain trees is literally used in Thailand, to make alkaline water.