Fascinating speculations! I think you are on to something here, Ron.
Secretin is apparently another hormone that works with the CCK to stimulate
release of bicarbonate-containing pancreatic juice:

"Fat-rich, acidic chyme entering the duodenum triggers the release of
cholecystokinin, a hormone produced in the intestinal wall that decreases
gastric motility.

The acid in chyme also triggers release of secretin, another hormone.
Secretin and cholecystokinin stimulate the release of pancreatic juice that
contains bicarbonate, which buffers the effects of gastric acid, and
digestive enzymes." --Diane S. Aschenbrenner and Samantha J. Venable, Drug
Therapy in Nursing, 2008

Based on what you've shared, and the above book excerpt, digesting foods
that are rich in fats and are acidifying (such as fatty meats or meats with
fat--not to be confused with "acidic" foods like citrus fruits that are
actually alkaline) triggers buffering secretions of alkaline bile and
bicarbonate in the duodenum that raise the ph so that lipase, which requires
an alkaline pH to work, can break down the fats. 

Therefore, a low fat diet that is acidified (such as diets high in grains
and low-fat dairy), does not trigger the release of as much bile and
bicarbonate because there is insufficient fat to trigger sufficient
production of CCK and secretin, so the body compensates to lower the pH of
the duodenum by taking calcium from the bloodstream. To maintain calcium
homeostasis
(http://www.mhhe.com/biosci/esp/2001_saladin/folder_structure/su/m2/s6/sum2s6_1.htm),
the body then leaches calcium from the bones to restore calcium levels in
the blood. The alkaline hypothesis then says that eating alkaline foods like
greens can provide an alternative buffer to the leaching of bones. My guess,
however, is that this buffer is incomplete in many people--which would
explain why an alkaline diet with moderate fat was insufficient to stop my
bone loss, but a high fat carnivorous diet succeeded. A high fat diet allows
the body's own buffering processes, which may be more efficient and
effective than ingesting buffers, to kick in more fully.

The sensitivity of the trigger for release of bile and bicarbonate for
different people may vary, so that some people might need to ingest higher
levels of fat and acidifying foods to trigger production of the CCK and
secretin. For some, a little added buffering from ingesting greens may be
sufficient to avoid problems. For others, such as people with celiac disease
or gluten intolerance, and apparently me, such modest measures may be
dangerously insufficient.