you need to restore your pH
here is a link -on ph that is good
http://www.answers.com/topic/ph?cat=technology
also known as acid base homeostasis
http://www.answers.com/topic/acid-ba...s-1?cat=health
only part of the info -yet important part
Non-volatile acids. When a healthy person exercises maximally, the exercising muscles cannot obtain all the energy that they need by aerobic metabolism (using oxygen) and must in addition metabolize anaerobically (i.e. without oxygen). This results in the breakdown of glucose to lactic acid, via a series of chemical reactions that release energy but do not require oxygen. This is a normal physiological situation in which excess non-volatile acid is released into the body fluids. The excess acid is subsequently taken up from the blood by the liver where most of the lactic acid is reconverted to glucose.

Hydrogen ions are produced as an end product of the oxidation of sulphur-containing amino acids derived from proteins in the diet; this yields sulphuric acid. The metabolism of phospholipids, nucleic acids, and other phosphorus-containing chemicals yields phosphoric acid. Certain organic acids are formed during the metabolism of carbohydrates and fats; normally these acids are further oxidized to carbon dioxide and water, but in certain circumstances they may accumulate.

A pathological example is diabetes mellitus, which has been called ‘starvation in the presence of plenty’. Here, although the concentration of glucose in the blood is high, the tissues are unable to metabolize it properly. Instead of using glucose, the body derives energy from excessive breakdown of lipids to yield so-called ketone bodies, including aceto-acetic and β-hydroxy-butyric acids. An excess of these fixed acids accumulates in the body.

Surplus alkali accumulates when a person persistently vomits gastric contents. Acid is secreted into the gastric contents by cells in the wall of the stomach as part of the digestive process. This secretion of acid is accompanied by an equal movement of alkali from the acid-secreting cells in the opposite direction into the body fluids, so loss of acid in vomitus results in a surplus of alkali in the body.

Defence of hydrogen ion concentration. The body has several lines of defence to accommodate surplus acid or base. The extracellular fluid, the contents of the cells, and bone all provide chemical buffering. A buffer is a system of chemicals that combines with an excess of hydrogen ions or hydroxide ions. Buffering therefore tends to stabilize the hydrogen ion concentration. It minimizes changes but does not alter the total acid or base load in the body. The final disposal of surplus fixed acid or base may be via metabolic pathways in the body, as described for lactic acid in the healthy exercising person. If such mechanisms are not available, then the excess acid or base must be expelled from the body, via the lungs and kidneys — the homeostatic processes of respiratory compensation and renal compensation.

Respiratory compensation. The aeration of the lungs influences the hydrogen ion concentration of the blood by regulating the amount of carbon dioxide expelled from the body into the atmosphere. Other things being equal, an increase in the volume of air breathed in and out leads to a washing-out of carbon dioxide from the body, and hence a lowering of the hydrogen ion concentration of the body. In reaction 2, the concentration of carbon dioxide falls so the reaction is driven to the left, with a reduction in the number of hydrogen ions in the body. Conversely, a reduction of breathing results in a rise in hydrogen ion concentration in the body.

In a healthy person, the concentration of carbon dioxide in the arterial blood is usually held constant by appropriate aeration of the lungs. The depth and rate of breathing are controlled by special centres in the brain, which influence the nerves that cause contraction and relaxation of the muscles of respiration. In a person with a surplus of fixed acid in the body, such as in maximal muscular exercise or in uncontrolled diabetes mellitus, the shift towards acidity (detected by chemoreceptors — specialized sensory structures) stimulates breathing. As a result, the concentration of carbon dioxide falls below normal. This in effect removes some of the excess hydrogen ions. In this way breathing can help to bring the hydrogen ion concentration back towards normal, despite the excess of fixed acid in the body. This is respiratory compensation.

Renal compensation. Whereas the lungs regulate the amount of volatile acid (carbon dioxide) in the body, the kidneys regulate other acids and bases by excreting acidic or alkaline urine. In healthy people on a mixed diet, although the food itself is neutral, its metabolism releases an excess of non-volatile acid, and the kidneys must match this by excreting acidic urine as a normal necessity. The food of vegetarians yields an excess of base and the urine of healthy vegetarians is alkaline. In patients with renal damage the contribution of the kidneys is compromised; a feature of renal failure, in a person on a mixed diet, is an accumulation of acid in the body.

The hydrogen ion concentration in aqueous solutions

One way of expressing the concentration of a substance is in moles of the substance per litre of solution. A mole of a substance is its molecular weight in grams. For hydrogen ions, the concentration is conventionally described as a pH value: the pH is the negative logarithm of the hydrogen ion concentration expressed in moles per litre. As the hydrogen ion concentration of a solution becomes higher, its pH becomes lower — more acidic. In a neutral solution at a temperature of 25°C, the hydrogen ion concentration is 10-7 moles per litre, or 100 nanomoles/litre (1 nanomole = 10-9 mole). This corresponds to a pH value of 7.0. In a neutral solution at 37°C, the hydrogen ion concentration is 157 nanomoles/litre. In the arterial blood plasma of a normal person at rest, the hydrogen ion concentration usually lies in the range 35 to 45 nanomoles/litre, with an average of 40. The hydrogen ion concentration of plasma is therefore normally about a quarter of that for a neutral solution at body temperature. A rise in plasma hydrogen ion concentration towards that of a neutral solution will result in death in most people. By contrast, the hydrogen ion concentration of the intracellular fluid is normally close to that of a neutral solution.

The range of hydrogen ion concentration in disease

In persons with acid-base disorders, hydrogen ion concentration may be as low as 20 or as high as 80 nanomoles/litre, this being the usually tolerable range for survival. Thus a 4-fold range is compatible with life. This is a much larger variation than the range tolerated for certain other chemicals, for instance sodium ions, chloride ions, and water itself. For short periods of time, it is possible for the hydrogen ion concentration to go beyond these limits, particularly on the acid side.

Enzymes and hydrogen ion concentration. Ultimately the regulation of hydrogen ion concentration is important in keeping conditions ideal for the biological catalysts, enzymes. These enzymes are essential for the chemical processes of life, both inside cells and in the extracellular fluids. Enzymes consist of complex protein molecules: there are sites on these molecules that attract and release hydrogen ions. Enzymic activity depends on the molecule being in the correct state of ionization; if an enzyme is associated with an excess of hydrogen ions or has lost many hydrogen ions, its enzymic activity is reduced or abolished. This is why enzymes operate optimally at a given hydrogen ion concentration. Enzymes on the surfaces of cells, which are bathed in extracellular fluid, operate optimally at the hydrogen ion concentration of extracellular fluid. Intracellular enzymes operate optimally at the hydrogen ion concentration of intracellular fluid.

Effects of disturbances of hydrogen ion concentration. In disease states, deviation from normal hydrogen ion concentration usually occurs in association with other serious pathological processes, and it may be difficult to specify the effects of altered hydrogen ion concentration alone. With a high hydrogen ion concentration, there is a widespread relaxation of smooth muscle, including the muscle in the walls of blood vessels: this results in a severe drop in arterial blood pressure, with circulatory collapse. When elevation of hydrogen ion concentration is prolonged, minerals are leached from bones, causing them to become weak mechanically; the condition of osteoporosis.

A low hydrogen ion concentration occurs as a result of overbreathing, in which carbon dioxide is blown off excessively in the lungs. The condition occurs in certain otherwise normal people who overbreathe as a reaction to stress. A reduction in hydrogen ion concentration unveils sites on protein molecules that attract positive ions. Other positive ions then tend to attach to these binding sites instead of hydrogen ions. An ion of importance in this respect is calcium; a lowering of hydrogen ions leads to a lowering of the concentration in the body fluids of calcium ions, the condition of hypocalcaemia. This leads to an increase in the excitability of nerve fibres, resulting in the occurrence of spontaneous action potentials. These cause hypocalcaemic tetany — involuntary uncoordinated contractions of skeletal muscles — bizarre subjective sensations, and numbness.

The balance of hydrogen and hydroxide ions influences our bodily functions out of all proportion to the minute concentrations of these ions in biological fluids. The adverse effects arising from disturbances of hydrogen ion concentration are due to interference with the normal harmonious interaction of the many thousands of enzymes on which life depends.

— Oliver Holmes

Bibliography

Holmes, O. (1993). Human acid-base physiology. Chapman and Hall Medical, London
See also body fluids; carbon dioxide; enzymes; homeostasis; hyperventilation; kidneys; respiration.

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you need to alkalize -after vomiting your blood acid maybe to high -

soon you should stabolize -but = you need to drink water /good water

your electrolytes are low as well -when you buy ph litmus paper to chck your
acidity-
when you are abit more green blue or blue on litmus test - of which you may
put on your tongue ,or urinate on .
briefly wetting the paper -when you read it within the minute it is wet yet doesnt change color anymore and before the litmus paper dries
when balance is found ~ it will also boost your immune system...

http://www.answers.com/alkalize
http://www.answers.com/topic/electrolyte?cat=technology
partial info
Food & Culture Encyclopedia: Electrolytes
Electrolytes are molecules that, in solution, dissociate into positively charged ions (cations) and negatively charged ions (anions). Principal ions in body fluids are sodium, potassium, and chloride. A 70 kg adult has a body content of approximately 100 g sodium, 140 g potassium, and 95 g chloride. To maintain a stable body content, the amount of principal ions lost must equal the amount consumed. During growth and during pregnancy, the amount accreted for tissue formation also must be considered.

Physiological Functions

Sodium is the predominant cation in fluids outside the cells (extracellular fluid), whereas potassium is the predominant cation in the intracellular fluid. Chloride is the major anion of the extracellular fluid. Sodium plays a central role in regulating body fluid balance and distribution of fluid between the extracellular and intracellular compartments. As sodium is the major osmotically active particle in the extracellular fluid, sodium and its accompanying anion determines the osmolar concentration, or osmolarity, of this compartment. An increase in sodium concentration will increase the osmolarity of the extracellular fluid, thus causing water to move out of the cells into the extracellular compartment. It will also cause water retention by stimulating the thirst mechanism and by decreasing urine flow. The opposite occurs when sodium concentration is decreased. Thus, sodium plays a central role in regulating body fluid balance and the distribution of fluid between the extracellular and intracellular compartments.

Potassium is necessary for normal growth and plays an important function in cell metabolism, enzyme reactions, and synthesis of muscle protein. Both sodium and potassium are involved in maintaining proper acidity (pH) of the blood and in maintaining nerve and muscle functions. Normal resting membrane potentials of nerve and muscle cells range between –50 and 100 mV, with the inside of the cells negative with respect to the outside. These resting membrane potentials are maintained by the chemical gradient of potassium across cell membranes. Activation of excitable cells alters their membrane permeabilities to sodium and potassium, leading to changes in their membrane potentials. A weak stimulus causes a small depolarization (the inside of the cell is made less negative) as a result of sodium influx along its electrochemical gradient via the voltage-gated sodium channels in cell membranes. This is followed by repolarization, which is a manifestation of potassium efflux. If the stimulus is sufficiently strong, large changes in the membrane potential occur, during which the membrane potential may change from –70 mV to +30 mV, and then repolarize back to its resting membrane potential. This action potential, cause by alternation of potassium steady-state potentials with pulsed sodium potentials, gives rise to a traveling wave of depolarization that is conducted along the nerve fiber to exert an effect on the effector cells it innervates (supplies with nerves). In muscles, action potential leads to muscle contraction.

Dietary sodium chloride in foods and beverages is absorbed mostly in the small intestine. Active transport of sodium out of the small intestinal epithelial cells across their basolateral membrane provides an electrochemical gradient for the absorption of sodium across the luminal membrane. Entry of sodium through carrier proteins can either transport other solutes against their concentration gradient in the same direction (co-transport) or in an opposite direction (counter-transport). A number of transporters have receptor sites for binding sodium and glucose, galactose, or amino acids. Therefore, entry of sodium across the luminal membrane also brings in a solute. Counter-transport mechanisms operating in the kidneys allow excess hydrogen and potassium to be excreted in the urine.

Consumption of Sodium, Chloride, and Potassium

Consumption usually exceeds the needs of an individual, although the amount consumed varies widely with dietary habits. Most natural foods contain high potassium content but are lower in sodium content (Table 1). American adults consume an average of 2.5 to 3.5 g of potassium daily. Individuals consuming large amounts of fruits and vegetables may have a daily intake of as high as 11 g. Sodium is consumed mainly as sodium chloride (table salt). A small amount is consumed as sodium carbonate, sodium citrate, and sodium glutamate. Intakes of sodium vary, averaging 2 to 5 g/day of sodium or 5 to 13 g/day of sodium chloride. Only about 10 percent of sodium intake is from natural foods, the rest from sodium salts added during cooking and at the table, and from salts added during processing of foods. In regions where consumption of salt-preserved foods is customary, intake of sodium can be as high as 14 to 20 g/day.

Under normal circumstances, about 99 percent of dietary sodium, chloride, and potassium is absorbed. Absorption occurs along the entire length of the intestine, the largest fraction being absorbed in the small intestine and the remaining 5 to 10 percent in the colon. Potassium is also secreted in the colon. Various homeostatic regulatory mechanisms, the most important of which is aldosterone, modulate the absorption of sodium and secretion of potassium.

Loss of Sodium, Chloride, and Potassium

Obligatory loss of fluids through skin, urine, and feces invariably causes loss of these ions. Minimal obligatory loss for an adult consuming average intakes has been estimated to be 115 mg/day for sodium and 800 mg/day for potassium. Over 95 percent of loss is in the urine. Under most circumstances, loss of chloride parallels that of sodium. Loss of these ions can increase greatly in diuresis, vomiting, and diarrhea. Loss of sodium chloride can also increase greatly from profuse sweating.

Recommended Intake. Daily minimum needs can be estimated from the amount required to replace obligatory (Table 2). The need is increased in infants and children, and during pregnancy and lactation. Estimated safe minimum intake levels are higher than the minimum requirements to account for the various degrees of physical activity of individuals and environmental conditions. Average intakes in the United States are higher than the estimated safe minimum levels of sodium chloride (1.3 g/day) and potassium (2 g/day). return to link -


http://www.answers.com/litmus?cat=technology

and the last link is important
http://books.google.com/books?id=vue...Pi0195Fw&hl=en

ps -dear howard - remove red meat etc. as much as you can out of your diet -our meat idustry is vile -*yuckie
instead supplement with MB-12



luv

morton salt is an example of bad salt
find a kosher salt / which is usually larger and needs to be ground to put on our food

you may also put a small amount of sea salt in your bath,
the epidermus will absorb 6 cups of fluid from water or whatever you bathe in...
do not bathe in a chlorine filled pool please... tis toxic!

Tena, that is pretty deep stuff, and sooooo comprehensive. Thanks for that.
I am going to email those links to my GP (and others) who specializes in sports medicine. He probably knows all this stuff but you never know there there may be something there. Fortunately for me I recovered pretty well from that big chunder and i am just about on track to getting my meds back to where they were.

i am always fascinated by this machine we have as a human body and how we treat it, or more to the point...how we don't treat it...we get up each morning and try to cram 72 hours into 12 and we expect the bullet proof machine below the chin to carry out all tasks, without so much as a murmur. "Don't bother me with the details" we demand of our bodz as we continue to cram an hour into a New York minute.

Take care of you
.

this info - is very cool it tells us about the history of food we eat
as our food
can make us or break us - you are very sharp minded dear Howard
as I recall your muscle photos, and you know how cool the body is - the body was made to heal itself given proper water food -nutrients - etc...


Strawberries -organic strawberries!
A little known fact: Strawberries are not actually fruit but the enlarged stamen of the plant. In ancient times, they were used as medicinal plants to treat gout, heal sunburn, and aid digestion. They are used today as natural aphrodisiacs.

It is no wonder that the strawberry—a symbol of prosperity, peace, and perfection—is so popular. They are not only tasty, but also rich in vitamin C, potassium, fiber, and folic acid. Delight your taste buds with our strawberry recipes.

Basil -organic if you please -
A member of the mint family, basil has a rich history. Ancient Egyptians used it as an embalming agent, and it was dubbed the “kingly herb” by the Greeks. In India, basil is considered sacred to the Hindu god Vishnu. His wife was believed to have turned into basil when she came down to Earth. In some parts of Italy, basil is a symbol of love and is called “kiss-me-Nicholas.”

There are more than 60 varieties of basil, including sweet, purple-leaved, lemon, and cinnamon. With all these choices, it’s easy to add basil to your menu. Try these delicious recipes featuring basil.

Artichokes -organically grown -
Looking for a veggie aphrodisiac with a lot of heart? Look no further than artichokes to add romance to any recipe. Low in saturated fat and high in dietary fiber and Vitamin C and K, artichokes are good for you and good for your love life. In the 16th century, artichokes were considered such a sexually potent aphrodisiac, that women were forbidden to enjoy them. Thankfully, that ban was lifted and everyone can now indulge in amorous artichokes, which may explain Marilyn Monroe’s appeal—she was the first official Artichoke Queen in 1949! So have an affair of the heart (artichoke hearts, that is), and heat up a spring fling with one of these recipes.

Peas -organicccc peas?
Looking for a legume that’s sweet and snappy? Then give peas a chance. Like all legumes, peas are low fat and packed with protein and fiber. The main ingredient in the bubbling kettles of 16th century English peasants, who found time to rhyme about their “pease porridge hot” and their “pease porridge cold,” peas have been filling pots and plates throughout history. From 500 to 400 B.C., Greeks and Romans on the go could even get takeout hot pea soup from Athenian street vendors. For a meal that would’ve made the ancient Romans rave, fill up on one of these peasful recipes.


Asparagus -the big organic vege -
Spring is truly the dawning of the age of asparagus! When most people think of spring vegetables, they can’t help but think of these vitamin-packed veggies. As healthy as it is delicious, asparagus contains no cholesterol, no fat, and very little sodium but is high in fiber, folic acid, vitamins C and B6, and potassium. This fern-like member of the lily family was so popular with the French royal family of Louis XIV, that the famous king grew asparagus in his greenhouses so that he could sup on the succulent spearheaded veggies all year round. This spring, treat yourself to these royal recipes.


Apricots try organically grown...
The beauty of this golden fruit isn’t only skin deep. That’s because apricots are one of the best natural sources of Vitamin A, which is essential not only for healthy skinbut also for good eyesight and protection against colds and other common ailments. Plus, who can resist the “nectar of the gods”? After all, nectar made of the juice and pulp of apricots was said to be the favorite drink of Greek and Roman gods. To make a mythical meal, check out these appetizing apricot recipes.

Chives organic -for stinky onion smell -
We may be accustomed to seeing chives on baked potatoes or as a garnish, but back in the day, ancient gypsies used this herb to tell fortunes. It was also believed that dried chives hung around your house kept disease away, and Romans used chives to relieve sunburns and sore throats. We suggest that you use them to cook with, because their delicate onion flavor can enliven many savory dishes. We did, however, consult the chives and they told us that you’d enjoy these recipes.

Pineapple -yummy! enzyme bromeline made from this fruit...
No matter how you slice or dice it, pineapple is packed full of flavor and vitamins. A great source of vitamins A and C, pineapples also contain an enzyme called bromelain that aids digestion and has anti-inflammatory properties that have proved beneficial in treating a variety of maladies, including arthritis, heart disease, and upper-respiratory infections. Nowadays, it’s easy for us to get our paws on these prickly pieces of paradise, but back in colonial times, when pineapples were seen as a symbol of hospitality, they were much harder to come by—and much higher in demand. Used as centerpieces for decorative table settings, pineapples were such hot commodities that they were rented out! We suggest that you buy, rather than rent, your next pineapple so that you can use it in these delicious recipes.

Broccoli organic if you please:
Back when Rome ruled the world, Italian farmers, who first cultivated broccoli, referred to it as “the five green fingers of Jupiter.” This out-of-this-world veggie, which made its first appearance in North America thanks to immigrants from Italy who grew it in their gardens in Brooklyn, New York, is packed full of beta carotene, vitamin C, calcium, and fiber. Broccoli has been shown to be a stellar cancer-fighting food. Here are a few righteous recipes that will be sure to send broccoli-loving boys and girls over the moon.

Dill -usually found in oranic herb section?
You don’t have to be a pickle to appreciate dill. With a simple, clean taste, dill is perfect for salads, garnishes, soups, sauces, and a variety of vegetables. Dill also has a pretty spicy history: Romans thought it was lucky, Greeks saw it as a sign of wealth, and many ancient people hung it over their doorways and above cradles to symbolize love and assure protection. In the Middle Ages, dill was used to ward off witchcraft. If someone was afraid that a witch had cast a spell on them, they would drink a special concoction infused with dill or wear a charm made of dill leaves. Let us cast a spell over you with these dillicious recipes.

http://www.vegcooking.com/springfare1.asp
luv and good health to you my dear aussie friend!

I showed my doc this stuff from you and he agrees, there should have been a follow up of anti biotics combined with healthy nutritional eating to replace the good bacteria in the gut lost through throwing up.

All is looking good as I adjust my daily intake of Sinemet from the yellow 100mg sinemet to the longer lasting 200mg CR.

I will be going over your detaild info. you have given us plenty of reading to do for the next while.

I am very glad you are doing so much better now,
if you need anything else, just email me - I will give you my email...
good on ya!
luv and health,
PS. listen to your gut feelings... brain -gut connection...