Sunday, August 31, 2008
Another blog about Pau Darco Herb
News on Pau Darco HerbCertified Organic Wheatgrass Powder - 125g
Whether or not a substance is classified as an acid has to do with what happens when the substance dissolves in water. If the substance releases hydrogen ions, it is considered acid. The number of hydrogen ions that are released is what determines whether a substance is more acid or less.
Another way to identify an acid is by tasting it. Most of us automatically classify lemons, rhubarbs and vinegar as acidic solely because of the way they taste. We don�t realize that strawberries and tomatoes and plenty of other foods are acids too. The only reason foods that are classified as acids don�t taste acidic is because they do not release as many hydrogen ions as do other noticeably acidic foods.
View this websit fo...
Certified Organic Wheatgrass Powder - 125g
Fact Sheets
� Make small, slow changes.
View this site for more News on...
Fact Sheets
Superfood Mix
Herbal Tinctures
Dead Sea Spa Flawless Facial Santa Sack
Whether or not a substance is classified as an acid has to do with what happens when the substance dissolves in water. If the substance releases hydrogen ions, it is considered acid. The number of hydrogen ions that are released is what determines whether a substance is more acid or less.
Another way to identify an acid is by tasting it. Most of us automatically classify lemons, rhubarbs and vinegar as acidic solely because of the way they taste. We don�t realize that strawberries and tomatoes and plenty of other foods are acids too. The only reason foods that are classified as acids don�t taste acidic is because they do not release as many hydrogen ions as do other noticeably acidic foods.
View this websit fo...
Certified Organic Wheatgrass Powder - 125g
Fact Sheets
� Make small, slow changes.
View this site for more News on...
Fact Sheets
Superfood Mix
Herbal Tinctures
Dead Sea Spa Flawless Facial Santa Sack
Labels: Kelp | Organic Kelp | Organic Kelp Powder
// posted by Billy @ 5:39 PM 
