By: Herman Aihara Introduction by Bob Ligon
Herman Aihara developed the theory
of acid and alkaline in response to a
question that he had about George
Ohsawa’s thoughts on acid and alkaline.
Basing his thinking on the
elements present in foods such as sodium,
calcium, phosphorus, and sulfur,
Ohsawa designated acid foods as
yin and alkaline foods as yang. Herman
investigated this idea and distinguished
the meaning of acid, acid
foods, and acid-forming foods, and
alkaline, alkaline foods, and alkalineforming
foods. The acid- or alkalineforming
quality of a food is the new
effect (either acid or alkaline) of a
food after it has been digested and
assimilated. Herman agreed with
Ohsawa that acid and acid foods
are yin, and alkaline and alkaline
foods are yang. However, Herman
discovered that acid-forming foods
could also be either yin or yang (see
Acid and Alkaline, Herman Aihara,
G.O.M.F., 1986 for more details).
Many of the most common foods, both
yin and yang, in the American and
European diet, i.e., meat, eggs (both
yang foods), dairy, sweets, and all
drugs (yin foods or substances), are
considered acid forming. These foods,
according to acid/alkaline theory, are
taxing and eventually weakening to
the kidneys. The prevalence of these
foods, along with other factors, contributes
to a condition of weak kidneys.
Such has been Herman’s observation
from many years of consultation
experience. The following is a
letter Herman received from a woman
with a deteriorating bone condition.
Herman offers his opinion on how
to approach this condition, including
specific suggestions on how to
strengthen the kidneys. And addressing
a frequently asked question about
one of those suggestions, Herman explains
why he recommends salt baths
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