The stomach issue is of utmost importance. Many people who do not have stomach problems tend to overlook this vital organ, as they have no idea that when the stomach is not working properly with the correct amount of stomach acid, the door is opened to a number of situations that damage the health.
When the stomach is healthy and working properly, it will have a fasting pH between 1 and 2. To put this in perspective, this is so acidic, that if touched with your finger, it would burn you. The acid is so strong that it can dissolve a razor blade.
There are two main reasons why the stomach was designed to have such an acidic pH:
- The first main function of the stomach and its acid is to chew the food down to the chyme so that it is ready for the small intestine and its digestive process.
- The second main function of stomach acid is the destruction of viruses, harmful bacteria, liver fluke parasites, fungi, nano-bacteria, etc., that have entered through the mouth or nose. If stomach acid is adequate, this normal, everyday process takes place. If, on the contrary, the pH of the stomach is very alkaline, then many times these small organisms are passed to the stomach and, although the liver bile that is the “safety backup” has a pH of 9.7 (the adequate pH) that you must eliminate them, if the pH is not 9.7 it will not eliminate them and these organisms freely pass to the different organs, glands and tissues and begin to make them their homes., Once the chronic stage is reached, it becomes the cause of numerous health conditions. In the creation of any health protocol, the “causal” factor must be treated and corrected since otherwise only the symptom is “calmed”.
Very often I will hear when a person has been led to believe that they have too much acid due to symptoms such as acid reflux or acid indigestion. That’s not true. It is not that they have a lot of hydrochloric acid (HCL), but they have a lot of lactic acid. The stomach was designed to have hydrochloric acid, and when a person has symptoms like acid indigestion, they have a deficiency in hydrochloric acid and an excess of lactic acid.
Lactic acid helps break down food for the small intestine where there is a lack or insufficient amount of hydrochloric acid. The problem is that lactic acid is a corrosive waste product and that it is unable to break down food efficiently, which overloads the function of the small intestine and the liver as there is food that is not fully digested.
Furthermore, lactic acid does not have the ability to destroy harmful organisms, such as nano-bacteria, bacteria, viruses, parasites, and liver flukes.
The stomach was designed to use the chloride fraction of salt as its first choice for producing hydrochloric acid. Salt has had a bad reputation for being a health problem. Salt has never been the issue, but the way ordinary table salt is processed has been. The vast majority of large producers process salt for commercial and industrial use, and table salt is an additional product. Salt processing involves a series of measures such as bleaching and drying at high temperatures. These high temperatures average between 1,100 degrees Fahrenheit and 1,300 degrees Fahrenheit. These high temperatures cause the chlorine fraction of the salt to “weld” or “melt” to the sodium fraction making it impossible to separate and has now become a toxic substance and a heavy burden on the body and can be as troublesome as we have been told. The point is that salt has never been the problem, it is the high temperature of the drying process.
The answer is to use salt that has been either air dried or sun dried, it evaporates. Sea salt is often heard – although technically sea salt and earth salt are of equal quality, it is much easier to find sea salt that has been air-dried and sun-dried earth salt is almost impossible to find. Another good option is mountain salt.
Children who consume air-dried salt from an early age rarely have to supplement with HCL in their adult life, however most adults who have not been as fortunate and have had common table salt should start using and continue to use air-dried air or mountain mine salt.
When stomach acid – hydrochloric acid (HCl) is in Low Quantities:
- Open the door to immune system problems
- Open the doors to the first steps of bone loss
- One of the two causes that cause anxiety
- The digestion of the protein is affected and there is no digested completely and correctly.
- The absorption of calcium, iron and vitamin B-12 is affected
- When the HCL stomach is too low, the ecology of the healthy intestine is seriously undermined.
Symptoms that may indicate low concentration of HCL:
- Feeling of being “full” and heaviness after eating
- Intestinal gases
- Bad breath
- Food allergies
- Itching in the rectum
- Diarrhea or constipation
- Weak nails and break easily
- Dilated blood vessels in the cheeks or nose
- Lack of iron
- Chronic intestinal parasites
- Undigested food in the stool
- Candida symptoms
- Dental plaque (there is always when the LCH is low, most of the time it is self-correcting when the stomach acid is normalized)
- Many other issues like dental caries.
- Waking up in the middle of the night and not being able to fall asleep again
Health conditions associated with a low concentration of HCL
- Gallbladder disease
- All so-called autoimmune diseases
- Celiac Disease
- Sjogren’s syndrome
- Stomach ulcers
- Intestinal Ulcers / Growths
- Lymphatic conditions
- Kidney disease
- Pancreas malfunction
- Sleep disruption, waking up between 3 and 6 in the morning and not being able to go back to sleep