Acid-lub hauv paus kev tshuav nyiaj yog qhov ntsuas tseem ceeb tshaj plaws ntawm kev tshuav biochemical hauv lub cev. Thiab nws nyob ntawm, ua ntej ntawm tag nrho cov, ntawm peb noj.
Txawm tias cov kws tshawb fawb txheej txheem thaum ub tau sib cav hais tias txhua yam khoom muab faib ua ob pawg: acidic (yin) thiab alkaline (yaj). Hauv qhov no, lawv muaj cov teebmeem sib txawv ntawm lub cev.
Raws li cov ntaub ntawv tshawb fawb, hauv kev noj haus ntawm cov neeg niaj hnub, raws li txoj cai, khoom noj uas txhawb cov kua qaub ua kom lub cev muaj zog. Li no, kev tiv thaiv kab mob tsis muaj zog, ua rau muaj mob khaub thuas, mob nyhav, ntau yam kev ua xua, thiab lwm yam. Tsis tas li ntawd, acidification ua rau qhov kev tso tawm ntawm cov phaus ntxiv, uas yog, kev rog. Yog li vim li cas ho tsis sim kom thim rov qab oxidizing thiab alkalizing cov zaub mov kom koj noj qab haus huv thiab poob ceeb thawj tib lub sijhawm?
Yuav kuaj li cas?
Cov chaw muag tshuaj muag cov kev sim litmus uas tuaj yeem ntsuas pH ntawm cov qaub ncaug thiab cov zis - lawv qhia tias muaj cov kua qaub-acid nyob rau hauv peb lub cev. Muaj ntau qhov yuav tsum tau ua. Nws tsis yog yuav tsum ntsuas qhov pH ntawm cov zis tso zis thaum sawv ntxov tom qab sawv, tab sis thaum mus zaum thib ob rau chav dej. Koj yuav tsum tau ntsuas ntau lub sijhawm thiab ntsuas cov ntsiab lus suav nrog. Lus Cim: Ib qho zis pH hauv qab 7 yog qhov cim ntawm kev ua kom acid.
Li cas los pH
Qhia cov tshuaj alkalizing rau hauv koj cov kev noj haus ntawm txoj kev kom rov ua kom zoo li qub. Rau ib qhov ntau dua, kev ua noj ua haus - buckwheat, mov - thiab kom tsawg dua - zaub. Nws yog qhov txaus kom suav nrog cov ntses nyob hauv zaub mov 1-2 zaug hauv ib lim tiam, thiab legumes ib zaug. Thaum koj hnov zoo, koj tuaj yeem sim suav nrog cov khoom noj muaj acidic thiab alkaline hauv thaj tsam sib npaug, muab qhov zoo rau tom kawg. Koj lub hom phiaj yog kom maj mam ua tiav qhov sib npaug ntawm 1: 2 ntawm cov khoom noj muaj acidic thiab alkaline.
Lub zog muaj zog muab: eggplant, zucchini, dib, txiv lws suav, spinach, sorrel, ntsuab taum, beets, celery, qij, cov txiv hmab txiv ntoo, tsawb, hnub, pob kws, oats, txiv ntseej thiab txiv laum huab xeeb, ntses, nqaij nyug, luav, nqaij npuas, qab zib, kas fes, zib ntab, cocoa, kua txiv, cawv.
Lub zog oxidation: txiv quav ntswv nyoos, plums, prunes, txiv duaj, txiv duaj, zaub qhwv dawb thiab zaub paj dawb, txiv mab liab, dib liab, txiv laum huab xeeb, txiv laum huab xeeb, almonds, hazelnuts, roj paj noob hlis, taum qhuav, yaj, qab zib, butter, cheese nyuaj, kefir, mis, chocolate, dej cawv thiab haus dej cawv, tshuaj yej, npias.
Muaj zog alkalization muab: carrots, zaub txhwb qaib, zaub dej, taub dag, buckwheat, pias, mov, saffron, caviar liab thiab dub, pheasant, qe, chamomile tshuaj yej, Japanese pawg tshuaj yej.
Tsis muaj zog oxidation: txiv pos nphuab, txiv apples, dos, leeks, radishes, turnips, horseradish, dill, taum pauv, roj flaxseed, cinnamon, rosemary, thyme, ntses (ntses ntses, herring, sardines), qaib ntxhw, duck, ntsuab tshuaj yej.
Cov khoom noj muaj tag nrho cov khoom noj alkalizing tau, tab sis yuav tsum tsis pub ntau tshaj ob lub lis piam.
