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Nutritional Therapy 		Achlorhydria

Also known as hypochlorhydria, this describes a reduced ability to produce hydrochloric acid in the stomach. Since hydrochloric acid is a pre-requisite for protein digestion, and is also required to stimulate the next (pancreatic) stage of digestion, achlorhydria may result in significantly impaired digestion and absorption.

Dysbiosis and bacterial overgrowth of the stomach and small intestine may occur in achlorhydric individuals since hydrochloric acid normally destroys micro-organisms in the stomach.

Acid-alkaline balance

In healthy individuals the pH of the blood is maintained betwen 7.35 and 7.45. This balance is dependent on the excretion of carbonic acid (carbon dioxide in solution) through the lungs, and the excretion of an acid or alkaline urine by the kidneys.

Diet can contribute significantly to the body's acid-alkaline balance. Fruits and vegetables are metabolized to an alkaline ash and are known as alkaline-forming, whereas high-protein foods are metabolized to sulphuric acid and phosphoric acid and are therefore acid-forming.

Although fruits yield citric acid and malic acid, these acids are oxidized by the body as part of its energy-production process.

Alkaline-forming foods

All fruits, most vegetables, honey, milk, wine and most nuts.

 		Acid-forming foods

Most meats, poultry, fish and sea food, lentils, brazil nuts, peanuts, bread and cereals, chocolate, eggs and cheese.
Failure to maintain the acid-alkaline balance can result in acidosis or alkalosis.

Acidophilus (see Probiotics)

ACTH (Adrenocorticotropic hormone)

A hormone produced by the anterior pituitary gland, which stimulates the secretion of cortisol by the adrenal cortex.

Adenosylcobalamine (see Vitamin B12)

Adipose tissue

This is another term for body fat. The adipose tissue stores energy and provides cushioning for body organs as well as body insulation. 95 per cent of adipose tissue is white, but about five per cent is brown. Brown adipose tissue can oxidize glucose and fatty acids from food, releasing their energy as heat.

Adapted from the Nutritional Health Bible by Linda Lazarides
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