Low Calorie Dairy Freeeggnog Gluten Free Nut Free
Of a liquid is shown to have an alkaline pH it then can have the ability to neutralize and help remove acidic waste from the body. However if a beverage has an acidic pH value to it then it will most likely lead to an increase in stored acidity. The human body has an optimal pH value of 7.365 to stay in a sate of homeostasis. Quite fortunately just by drinking alkaline water that healthy state can be easier sustained and kept. Simply by keeping acid levels low alkaline water can help your body remain in this state of slight alkalinity and homeostasis. However consuming acidic foods and beverages will most likely add to the problem of acidosis. Beverages that have an overly acidic pH also mainly means that they are a source of toxins that damage healthy tissues and cells.
And it still gets worse.. Only being a small part of the problem specifically with our society consuming too much acidic beverages there are other beverages that can be many times more acidic than even bottled waters with a mild level of acidity. Many store-bought packaged drinks such as sports drinks carbonated drinks and energy drinks can have a strong acidic pH value rather than a mild acidic pH value with various bottled waters. Making these types of beverages hundreds if not thousands of times more acidic. By having a stronger acidity these beverages can also have a higher potency of toxins oxidants and free-radicals which can cause cellular damage. A primary reason why these beverages can be so strong in acidity is because of many unnatural ingredients such and various sugars and acids.
Guatemala was way ahead of us in that respect. As Guatemala is a country that grows sugar cane and exports sugar it is the common sweetener for this beverage. Horchata could be sweetened with honey agave syrup Stevia or any other sweetener preferred. Rosa de Jamaica or Roselle Hibiscus Beverage This beverage is made from the calyxes of the Hibiscus sabdariffa plant often called Roselle Hibiscus. They are deep red and fleshy when fresh. Once dried the calyxes are packaged and can now be found in many health food stores. In Guatemala these calyxes are called Rosa de Jamaica or Jamaican Rose. The name spoken or written in Guatemala implies either the dried calyxes or the resultant beverage. In Guatemala the roselle hibiscus plant is not grown for the small flowers but for the fleshy calyxes steeped to make the Rosa de Jamaica beverage. The calyxes are high in vitamin C citric acid tartaric acid and malic acid as well as flavonoids such as cyanidin giving them their deep red color.