Masayendisiti anodzidza mhedzisiro yechikafu pane acid-base chiyero chemuviri nekuongorora mamineral kuumbwa kwechikafu. Kana iyo mineral content yakanyanya alkaline, saka chigadzirwa chinowanzova nealkaline effect, uye zvakasiyana.
Mune mamwe mazwi, maitiro emuviri kune mamwe ma microelements anotarisa kuti ndezvipi zvekudya zviri alkalizing uye izvo zviri oxidizing. Maremoni, semuenzaniso, ane acidic ega, asi ane alkaline mhedzisiro panguva yekugaya. Saizvozvo, mukaka une alkaline mhedzisiro kunze kwemuviri, asi acidic mhedzisiro kana wagayiwa.
Kuumbwa kwevhu rinoshandiswa kurima michero nemiriwo kune zvakakosha pane yavo mineral values. Nekuda kweizvozvo, zviri mukati mezvimwe zvinhu zvinogona kusiyana, uye matafura akasiyana anogona kuratidza akasiyana pH mazinga (acidity-alkalinity) yezvigadzirwa zvakafanana.
Chinhu chikuru mukudya ndechekubvisa chikafu chakagadzirwa kubva mukudya, kuchitsiva nezvitsva, uye kupa kufarira kune michero nemiriwo.
Rondedzero yealkaline uye oxidizing michero, miriwo uye zvimwe zvekudya
alkaline foods
Yakanyanya alkaline: pasoda, chlorella, dulse, lemons, lentils, linden, lotus mudzi, mineral water, nectarine, hanyanisi, persimmon, chinanazi, mhodzi dzenhanga, raspberries, gungwa munyu, gungwa uye mamwe algae, spirulina, mbatatisi, tangerine, umeboshi plum, mudzi taro, muto wemiriwo, watermelon.
Zvikafu zvine mwero zvine alkaline:
apricots, arugula, asparagus, tea bunches, bhinzi (fresh greens), broccoli, cantaloupe, carob, makarotsi, maapuro, cashews, chestnuts, citrus michero, dandelion, dandelion tii, blackberries, endive, garlic, ginger (itsva), ginseng tii. .
Zvikafu zvine alkaline zvisina simba:
maapuro anovava, mapeya, apple cider vhiniga, maamondi, maavocado, bhero mhiripiri, blackberries, brown mupunga vhiniga, kabichi, cauliflower, cherries, eggplant, ginseng, green tea, herbal teas, sesame, huchi, leeks, mbiriso ine utano, papaya , radish, howa, peach, marinades, mbatatisi, manhanga, mupunga manyuchi, swede.
Low alkaline foods:
alfalfa sprouts, avocado mafuta, beet, brussels sprouts, blueberries, celery, cilantro, banana, kokonati mafuta, gaka, currants, yakaviriswa muriwo, linseed mafuta, yakabikwa mukaka, ginger tii, kofi, mazambiringa, hemp mafuta, lettuce, oats, maorivhi. mafuta, quinoa, mazambiringa akaomeswa, zucchini, sitirobheri, mhodzi dzesunflower, tahini, turnips, umeboshi vhiniga, mupunga wemusango.
Oxidizing zvigadzirwa
Zvakanyanya zvishoma oxidizing zvigadzirwa:
chizi chembudzi, amaranth, mupunga webrown, kokonati, curry, michero yakaomeswa, bhinzi, maonde, mafuta embeu yemazambiringa, uchi, kofi, sirasi yemepu, pine nzungu, rhubarb, chizi chemakwai, mafuta echibharo, sipinashi, bhinzi, zucchini.
Weakly oxidizing zvigadzirwa:
adzuki, doro, black tea, almond oil, tofu, mukaka wembudzi, balsamic vinegar, buckwheat, chard, mukaka wemombe, sesame mafuta, madomasi.
Zvikafu zvine mwero oxidizing:
zviyo zvebhari, nzungu, basmati mupunga, kofi, chibage, mustard, nutmeg, oat bran, pecan, pomegranate, prunes.
Zvakasimba oxidizing zvigadzirwa:
artificial sweetener, bhari, brown sugar, cocoa, hazelnuts, hops, soya beans, shuga, munyu, walnuts, chingwa chichena, cottonseed mafuta, vhiniga chena, waini, mbiriso.