The World Health Organisation (WHO) recommends exclusive breastfeeding until the age of six months and continuously until the age of two, with the introduction of supplementary foods such as infant milk, porridge, juices, and soups.
For its preparation, the question normally arises as to which water to use. It is important to consider all the aspects that influence feeding in this initial phase of life, in which the baby is developing, and water is no exception.
Infant formulas are developed especially for babies to guarantee healthy growth, and therefore they already contain the necessary amount of minerals. Thus, the water to be used should have an extremely low mineral content, so as not to alter the recommended values.
pH is the marker that indicates whether a substance is acidic or alkaline.
The pH ranges from 0 to 14. It is considered neutral when 7, acid when lower than 7, and alkaline when higher than 7.
The human body's blood has a neutral pH of approximately 7.4. It is the responsibility of the lungs and kidneys to maintain the stability of the body's pH. Under normal conditions, the pH is not expected to change, but if it does (even if it changes, e.g., from 7.4 to 7.6), the person in question will have obvious signs that will lead him/her to seek medical attention.
Everything we drink and eat goes directly into our stomach. For this reason, the stomach has an acidic pH of 3. This acidity, driven by gastric acid, is fundamental. It is an important defence mechanism as it sterilises food by preventing infection by bacteria (which can, for example, come from the surface of food) and is also necessary for food processing. From the stomach, the food goes to the intestines, where the pH is again neutralised to approx. 7.4 with the intervention of secretions and enzymes from the pancreas. The intestines are then the main leveller, so that everything we eat will end the digestive process with the same pH – even if it initially is food with a different pH when on the plate or in the cup. Our body is an incredible machine, programmed to keep our blood pH levels safe and healthy. Source: Interview with Jorge J. Nieva, MD, associate professor of clinical medicine at the USC Norris Comprehensive Cancer Center of Keck Medicine of USC.
The pH value (hydrogen potential) expresses the acidity or alkalinity of water. It is impossible to ascertain a direct relationship between human health and the pH value of drinking water, according to the WHO, because the pH value is so closely associated with other aspects of water quality. The pH is important when we talk about water that is subject to treatment, as is the case with mains water, and not with natural mineral waters. In this case, the pH can indicate the level of corrosion of metals as well as the efficiency of disinfection. When we eat or drink, regardless of the pH of the food, it will be digested in the stomach, where the acidity is between 1.5 and 3. It is then alkalised again in the intestine. After absorption, some nutrients reveal an acidifying or alkalising potential, but the body has a great capacity for self-regulation, and except for urine, the diet cannot alter the acidity of any part of the body. In conclusion, water is a solvent because it is the medium in which all the cellular processes take place. It also acts as a means of transport of nutrients to the cells and regulates body temperature. The functions of water are not to keep the body alkaline, as blood pH is neutral, between 7.3 and 7.4.
Luso has a balanced pH value of +- 5.8.
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