Hydrochloric acid (HCl) is important in the role of breaking down vegetable fiber, preventing parasites, bacteria, fungus and viruses from entering the system. Most people do not have enough, and as a result, experience adverse health consequences.
Some common symptoms of HCl deficiencies include:
-Inability to digest vegetables
How do you know if you don’t produce enough of this stuff? It’s pretty simple, actually. Aside from recognizing that you may be experiencing some of the symptoms above, if your stool contains small pieces of undigested food, or remains pink-tinted after consuming beets, chances are that your HCL levels are low. You can also go get tested at a naturopath’s office.
So, how do you produce more HCl? The human body creates HCl from salts which include natural salts in vegetables or unprocessed sea salt or himalayan salt. A shot of raw, organic apple cider vinegar or lemon juice will help to stimulate natural production of HCl.
Some foods that are known to naturally increase HCL levels in your gut, include celery juice, spinach, chard Juice, kale juice, lemon juice, raw, apple cider vinegar, ginger juice, olives (non-green), celtic grey mineral salt, himalayan sea salt, and grass powders.
Forget what you learned in high school: acid is GOOD! 😀