The acid-alkaline theory of osteoporosis says that the main reason people who eat lots of fruits and vegetables have better bone health than people who don't eat much fruits and vegetables is because dietary animal-source protein makes our blood acidic and forces our bodies to use the calcium in our bones to buffer this acidic blood unless we eat plenty of fruits and vegetables, which are rich in alkaline potassium compounds, which our bodies would use in place of the calcium in our bones to buffer our acidic blood. Here are 3 PubMed studies that verify the correctness of this widely accepted acid-alkaline theory: http://www.ncbi.nlm.nih.gov/pubmed/11124760 http://www.ncbi.nlm.nih.gov/pubmed/8610662 http://www.ncbi.nlm.nih.gov/pubmed/15817873 However, here are 2 very recent scientific studies shared by PikaB that seem to say exactly the opposite: http://registration.akm.ch/einsicht.php?XNABSTRACT_ID=90774&XNSPRACHE_ID=2& XNKONGRESS_ID=93&XNMASKEN_ID=900 http://registration.akm.ch/einsicht.php?XNABSTRACT_ID=91204&XNSPRACHE_ID=2& XNKONGRESS_ID=93&XNMASKEN_ID=900 If the widely accepted acid-alkaline theory is not correct or only a small part of the total reason why predominantly plant-eating humans have better bone health than predominantly meat-eating humans, then what is the main reason? PikaB believes that at least part of the total reason is that many specific fruits or vegetables contain one or more specific, bone-friendly phytochemicals. Alternatively, here are 2 PubMed studies which imply that the antioxidants in fruits and vegetables prevent osteoporosis: http://www.ncbi.nlm.nih.gov/pubmed/18806103 http://www.ncbi.nlm.nih.gov/pubmed/19056581 Skeptics would argue that the above 2 PubMed studies don't disprove the acid-alkaline theory. They just prove that eating fruits and vegetables, which coincidentally happen to contain lots of antioxidants, protect bone health. They don't prove that the antioxidants themselves would improve bone health. However, the following PubMed study concludes that astaxanthin, the powerful antioxidant most plentiful in wild sockeye salmon, decreased the oxidative damage to osteoblasts from hydrogen peroxide (H2O2): http://www.ncbi.nlm.nih.gov/pubmed/19105434 In conclusion, the very same oxidative-stress-inducing free radicals from foods like grilled/barbecued/smoked/broiled meats and salted/pickled/fried foods that cause most human diseases including heart disease, virtually all cancers, stroke, COPD, pneumonia, Alzheimer's disease, etc. might also be damaging our osteoblasts. So don't forget to protect your osteoblasts from oxidative damage. Eat plenty of antioxidants from fruits, vegetables, and salmon. http://en.wikipedia.org/wiki/Sockeye_salmon http://en.wikipedia.org/wiki/Chum_salmon http://en.wikipedia.org/wiki/Pink_salmon http://en.wikipedia.org/wiki/Coho_salmon http://en.wikipedia.org/wiki/Chinook_salmon http://en.wikipedia.org/wiki/Atlantic_salmon http://en.wikipedia.org/wiki/Astaxanthin http://www.astaxanthin.org/humansafety.htm http://www.astaxanthin.org/astax.htm Note: If this osteoblast-oxidizing free radical theory is correct, then it would mean that not all animal-source proteins are equally detrimental to our bone health. Blackened meats, which contain plenty of free radicals, would be the most detrimental to bone health, while antioxidant-rich salmon, boiled without any added salt (nitrosamines), would be the least detrimental and perhaps even slightly beneficial to bone health.
Edited July 9, 2009 at 12:37 pm