G

Grains

Grain is a popular name of a botanical term “caryopsis” and an agricultural term used for crops harvested for human or livestock consumption that may include legumes such as beans.

September 4, 2015 · 1 min read
P

ph of urine

Different types of foods cause different levels of acidity of urine depending on their ash contents. (1, 2) Some minerals are acid forming (acid-ash): phosphate, chlorine, sulfur. The results of…

September 4, 2015 · 1 min read
B

Buffering system of blood pH

Buffer systems in the body function to maintain the blood at a steady and optimal pH of 7.40. Our system maintains the blood’s pH balance using three regulatory mechanisms: bio-chemical…

September 3, 2015 · 2 min read
U

Upper limit

Upper Limit (UL) is the maximum tolerable intake level of a nutrient. UL is the highest level of daily intake of a specific nutrient likely to pose no risk of…

September 3, 2015 · 1 min read
A

Acid ash

Acid-ash in food is a residue of the inorganic minerals which form acids in the body. These particles have the capacity of adding hydrogen ions to a liquid solution. An…

September 3, 2015 · 1 min read
U

Urine osmolality

Urine osmolality is a measure of particles in the urine. A high value means a high concentration of particles, and a low value means a low concentration. A high concentration…

September 3, 2015 · 1 min read
O

Osmotic load

Un-absorbable, water-soluble solutes in the bowel that retain water through osmosis (movement of water from low to high concentrations of solute). Examples of these particles are lactose in lactose intolerant…

September 3, 2015 · 1 min read
H

Hypohydration

Hypo-hydration is a state of an inadequate amount of water required for normal functioning of the body. In other words, it is a body water content beyond normal. It also…

September 3, 2015 · 1 min read
H

Hyperhydration

Hyper-hydration refers to an excessive amount of water in the body. It is the opposite of dehydration. It is usually caused by excessive fluid intake. Hyper-hydration refers to the status…

September 3, 2015 · 1 min read