Alkaline Effects of Umeboshi
We can maintain a weak alkaline pH (of about 7.35) in or blood by regularly consuming umeboshi. Without exaggerating, the Ume has been named “the king of alkaline foods.” By taking 10 grams of umeboshi we can neutralize the acidity created by consuming 100 grams of sugar. This same amount of acidity can only be neutralized by taking 60 grams of kombu, or 230 grams of adzuki beans, or 680 grams of burdock root. The strength of this alkalizing effect of umeboshi is due to three factors:
The abundance of citric acid makes the absorption in the intestines of alkaline minerals, such as iron, magnesium, etc., from other foods, much easier. Citric acid combines with those minerals from other foods, creating an easy to absorb minerals.
Umeboshi itself contains high amounts of alkaline minerals such as: iron, calcium, manganese, potassium, etc. Because these minerals are digested in the presence of citric acid, their absorption is insured.
Citric acid breaks down the lactic acid in our blood and tissues.
Other important factors for why umeboshi shouldn’t be ignored.
- Antiseptic and Antibiotic Potency
In the early 1950’s, Dr Kyo Sato, successes in extracting an antibiotic substance from umeboshi. He could destroy dysentery germs with six grams of Ume extract, and dysentery and staphylococcus with nine grams. His discovery did not become popular, as penicillin and other antibiotics were already in wide use. In 1968 a component was isolated from Ume, which has a germicidal effect on the tuberculosis bacteria.
I hope that this article helps you the reader to compromise in eating umeboshi more in your life. And of course it is important to find out for yourself the secrets of this beautiful fruit.
To Your Health,
Omid
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