Ok, went back and reread your explanation and found Dr. Brady's posts on stomach acid with feeding raw/high protein diets.
A dog will ultimately throw up bile when there is an excess of acid produced by an improperly balanced meat heavy diet. Meat require lots of acid to be digested, starch requires close to zero acid production. If a dog frequently throw up bile the worst thing you can do is to give your dog a meat snack because you think he/she is hungry. Sure it will temporarily stop the barfing but it will also cause the stomach acidity to go down (yet again) towards battery acid levels. A dogs stomach lining can sustain ultra low acid levels for a short period but if it is more or less a constant state damage will slowly occur. Some like to bring in the wolf as an example. A wolf do not get fed a constant stream of meats. It can take a long time until he/she eats again so a constant state of dangerously low acid levels is not an issue for wild wolfs.
I think I have a better understanding of where your theory is coming from, but still have some questions.
This is the part I'm confused about. . .
A dogs stomach lining can sustain ultra low acid levels for a short period but if it is more or less a constant state damage will slowly occur.
In order for a dog to vomit due to over production of bile from a meat heavy diet, wouldn't it occur fairly soon after eating and not like 8 hours later if digestion with raw happens more quickly and the PH can only remain at low levels for 5 hours?
If the PH levels are only low for 5 hours or so, and there are a large amount of time each day in which the dog's stomach acid PH goes back up, how is that a constant state of extremely low battery acid levels?
What about the mucous, it seems to be indicated that the stomach with the mucous lining can handle the low stomach acid and be protected as Dr. Brady points out, it's the small intestines that can't handle the low acid and are usually protected by the release of bicarbonate to inactivate pepsin levels. It's been suggested in the link I provided in earlier posts that the ability for a dog to produce bicarbonate is adaptable in time with the change in diet acidity. *If it is adaptable, if being key, then I don't see the issue with the low PH levels and potential damage with high protein diets.
I'm wondering this because of Dr. Brady's statements.
http://dogfoodchat.com/forum/raw-feeding/1857-stomach-acid-ph-raw-fed-dogs-3.html
"At it's most acidic (during digestion) the dog's gut can reach below pH1.0, equivalent to car battery acid, a level it can remain at for 5 hours (Itoh et al. 1980, Sagawa et al., 2009). Youngberg et al. (1985) found the average gastric pH of dogs ranges from pH1.5 ranging to pH2.1 a couple of hours after consuming a meal, when gastric juices would be in full flow. At this sort of acidity a meat and bone is rapidly broken down, often reduced to chyme within an hour (Lonsdale, 2001)."
"Great quantities of mucous protect the dog from doing itself damage. Post-digestion the stomach will abruptly change to neutral, presumably to neutralise the corrosive acid before it hits the duodenum and intestines that are less equipped to withstand the corrosive power of a pH1 acid broth."
Another thing I was wondering, if meat requires more stomach acid production in order to be digested, and water reduces stomach acid pretty quickly, would the high water content in raw affect the HCL amounts?