He aha nā meaʻai ʻakika

Anter

• Papa inoa o nā meaʻai ʻakika
• Pehea e hoʻopili ai i nā meaʻai ʻakika i ka papaʻai

ʻO nā meaʻai waikawa nā mea e hāpai i ka hoʻonui ʻana o ka pae o ka acidity i loko o ke koko, e hana ana i ke kino e hana ʻoi aku ka paʻakikī e mālama i ka pH maʻamau o ke koko, hoʻonāwaliwali i ka ʻōnaehana pale a hoʻonui i ka hopena o nā maʻi ʻē aʻe.

Manaʻo kekahi mau kumumanaʻo, e like me nā papaʻai alkaline, hiki i nā meaʻai waikawa ke hoʻololi i ka pH o ke koko, e hoʻonui ana i ka acidic, akā naʻe, ʻaʻole hiki kēia, no ka mea, ʻo ke kaulike acid-base a ke kino, he mea nui ia no ka ka metabolism a me ka hana o ke kelepona, no laila pono e mālama i ka pH o ke koko i ka pae ma waena o 7.36 a me 7.44. No ka mālama ʻana i kēia mau waiwai, he ʻano ʻokoʻa ko ke kino e kōkua i ka hoʻoponopono ʻana i ka pH a uku ʻia no kekahi ʻano like ʻole e kū mai.

Aia kekahi mau maʻi a i ʻole nā ​​kūlana i hiki ke hoʻomomona i ke koko, a i kēia mau hihia, ke kaukaʻi ʻia nei i ke koʻikoʻi, hiki i kēia ke hoʻokau i ka makaʻu i ke kanaka. Eia nō naʻe, manaʻo ʻia he hiki i nā meaʻai ʻakika, ma waena o kēia pae PH, ke hana i ka waikawa ʻoi aku ke kino, e hana ana i ke kino e hana ʻoi aku ka paʻakikī e mālama i ka pH o ke koko ma waena o ka maʻamau.

Eia nō naʻe, he mea nui e haʻi ʻia ʻaʻole hōʻike ka pH o ka mimi i ke ʻano o ke olakino o ke kanaka, a me ka pH o ke koko, a e hoʻohuli ʻia e nā kumu ʻē aʻe, koe kaʻai.

Papa inoa o nā meaʻai ʻakika

ʻO nā meaʻai ʻakika i hiki ke hoʻololi i ka pH:

• Nā mānoanoa: raiki, cuscus, palaoa, kulina, carob, buckwheat, ʻoka, rai, granola, germ germ a me nā meaʻai i hoʻomākaukau ʻia mai kēia mau cereal, e like me ka berena, pasta, nā kuki, nā pōpō a me nā mea ʻai french.
• Hua: nā plum, nā cherry, nā blueberry, nā peach, nā currants a me nā hua kēpau;
• Nā huahana waiū a me ka waiū: ka hau kalima, ka yogurt, ka tī, ka waiū a me ka whey;
• Huamoa;
• Nā Sauce: mayonnaise, ketchup, mustard, tabasco, wasabi, soy sauce, winika;
• Nā hua maloʻo: nā hua brazil, nā peanuts, pistachios, cashews, peanuts;
• Nā hua: sunflower, chia, flaxseed a me sesame;
• Kokoleka, ke kō keʻokeʻo, popcorn, jam, butter peanut;
• ʻO nā momona: ka bata, ka margarine, ka aila, ka ʻaila ʻoliva a me nā meaʻai ʻē aʻe me nā momona;
• ʻO ka moa, ka iʻa a me kaʻiʻo i ka laulā, ʻo kaʻiʻo i hana ʻia e like me ka sausage, ham, sausage a me bologna. ʻO nā mea momona momona, ʻoi aku ka liʻiliʻi o ka acidic;
• ʻĀhuhu: mussels, ʻōsters;
• Legume: nā pīni, nā lihi, nā moa, nā mea kanu;
• Mea inu: nā mea inu, nā wai hana, ka vīnega, ka waina a me nā mea inu ʻona.

Pehea e hoʻopili ai i nā meaʻai ʻakika i ka papaʻai

Wahi a ka papaʻai alkaline, hiki ke hoʻokomo ʻia nā meaʻai ʻakika i ka papaʻai, akā naʻe, pono lākou e komo ma waena o 20 a 40% o ka papaʻai, a ʻo ke koena 20 a 80% o nā meaʻai e pono he alkaline. Ke hoʻopili nei i nā meaʻai ʻakika, pono i kekahi ke makemake i nā mea kūlohelohe a maikaʻi ʻole e lawelawe ʻia, e like me nā pīni, ka meli, nā nati, ka tī, ka yogurt a i ʻole ka waiū, no ka mea he pono no ke kino, ʻoiai e ʻalo ʻia nā kō a me nā palaoa keʻokeʻo.

ʻO kahi papaʻai i waiwai i nā huaʻai, nā mea kanu a me nā meaʻai kūlohelohe, loaʻa nā vitamina, nā minelala a me nā antioxidant e ʻae ai i ke kino e hoʻoponopono maʻalahi i ka pH o ke koko, e pili kokoke ana i ka pH alkaline, e ʻoluʻolu nei i ka ʻōnaehana pale a pale i ke ʻano o nā maʻi.