carbohydrates and building blocks of fats and amino acids.
Necessary for teeth, connective tissue, skin, hair and nails.Chlorine (Chloride) (Cl)
Acid/Alkaline: Acid-forming
Food sources: Most fruits and vegetables: coconut, avocados, dates,
turnips, lettuces, kale, kelp/dulse, celery, tomatoes, potatoes, apricots,
orange juice, pineapple, watercress, raw white cabbage, spinach,
asparagus, cucumbers, parsnips, carrots, onions. In cooked dried
beans and peas, and sea salt, etc.
Toxic sources: Water supplies
Uses in the body: An electrolyte, along with sodium and potassium.
Affects blood, nerves, epithelium. Aids digestion and elimination,
normalizes osmotic pressure in blood and tissues. Helps maintain
normal heart function, acid-base balance and water balance.
Increases capacity of blood to carry carbon dioxide to lungs for
excretion. Helps to cleanse both the intestines and body of toxins.
Produces the normal acid environment in stomach. (This aids in
absorption of iron and vitamin B12.)
Deficiency: Disturbed digestion, water retention issues, weight loss.
Toxicity: Very toxic in even slightly higher amounts. Symptoms are
weakness, confusion and coma.Hydrogen (H)
Acid/Alkaline: Alkaline-forming
Food sources: All foods, especially carbohydrates and fats. Sugars, fruits
and vegetables (especially carrots, celery, spinach, tomatoes and
cabbage).
Uses in the body: Blood; all cells.Magnesium (Mg)
Acid/Alkaline: Alkaline-forming
Food sources: All fruits and vegetables, especially dark leafy greens,
seaweeds, nuts, seeds, dried fruits, potatoes, sesame seeds, alfalfa,