Kuyini ukudla okune-asidi

-Delile

• Uhlu lokudla okune-asidi
• Ukufaka kanjani ukudla okune-acidic ekudleni

Ukudla okune-acid yilokho okukhuthaza ukwanda kwezinga le-asidi egazini, okwenza umzimba usebenze kanzima ukugcina i-pH ejwayelekile yegazi, ukwenza buthaka amasosha omzimba nokwandisa ubungozi bezinye izifo.

Eminye imibono, njengaleyo yokudla okune-alkaline, cabanga ukuthi ukudla okune-asidi kungashintsha i-pH yegazi, kuyenze ibe ne-asidi kakhulu, kodwa-ke, lokhu akunakwenzeka, ngoba ibhalansi ye-acid-base umzimba onayo, ibalulekile imetabolism nokusebenza kweseli, ngakho-ke i-pH yegazi kufanele igcinwe ebangeni eliphakathi kuka-7.36 no-7.44. Ukugcina la manani, umzimba unezinqubo ezahlukahlukene ezisiza ukulawula i-pH futhi inxephezele noma ikuphi ukwehluka okungenzeka.

Kunezinye izifo noma izimo ezingenza i-asidi ibe negazi, futhi kulezi zimo, kuye ngobukhulu, lokhu kungabeka umuntu engozini. Kodwa-ke, kukholelwa ukuthi ukudla okune-acidic, ngaphakathi kwalolu hlu lwe-pH, kungenza igazi libe ne-asidi kakhulu, kubangele umzimba ukuthi usebenze kanzima ukugcina i-pH yegazi ngaphakathi kokujwayelekile.

Kodwa-ke, kubalulekile ukusho ukuthi i-pH yomchamo ayibonisi isimo sempilo yomuntu lowo, noma i-pH yegazi, futhi ingahle ithonywe ezinye izinto, ngaphandle kokudla.

Uhlu lokudla okune-asidi

Ukudla okune-acid okungashintsha i-pH yilezi:

• Izinhlamvuirayisi, i-cuscus, ukolweni, ummbila, i-carob, i-buckwheat, i-oats, i-rye, i-granola, igciwane likakolweni nokudla okulungiselelwe kusuka kulezi zinhlamvu, njengesinkwa, i-pasta, amakhukhi, amakhekhe nesinkwa saseFrance;
• Izithelo: ama-plums, ama-cherry, ama-blueberries, amapentshisi, ama-currants nezithelo ezisemathinini;
• Ubisi nemikhiqizo yobisi: u-ayisikhilimu, iyogathi, ushizi, ukhilimu nama-whey;
• Amaqanda;
• Izoso: imayonnaise, ketchup, lwesinaphi, i-tabasco, i-wasabi, i-soy sauce, uviniga;
• Izithelo ezomile: amantongomane eBrazil, amakinati, ama-pistachio, ama-cashews, amakinati;
• Imbewu: ubhekilanga, i-chia, ifilakisi nesesame;
• Ushokoledi, ushukela omhlophe, popcorn, ujamu, ibhotela lamantongomane;
• Amafutha: ibhotela, imajarini, uwoyela, amafutha omnqumo nokunye ukudla okunamafutha;
• Inkukhu, inhlanzi nenyama ngokuvamile, ikakhulukazi inyama esetshenzisiwe efana nesoseji, i-ham, isoseji ne-bologna. Labo abanamafutha amancane nabo bane-asidi encane;
• Imbaza izimbaza, izimbaza;
• Imidumba: ubhontshisi, udali, izinkukhu, ubhontshisi;
• Iziphuzo: iziphuzo ezibandayo, amajusi asezimbonini, uviniga, iwayini neziphuzo ezidakayo.

Ukufaka kanjani ukudla okune-acidic ekudleni

Ngokuya ngokudla okune-alkaline, ukudla okune-acid kungafakwa ekudleni, kepha-ke, kufanele kube phakathi kuka-20 kuya ku-40% wokudla, kanti okusele okungu-20 kuya ku-80% wokudla kufanele kube yi-alkaline. Lapho kufaka ukudla okune-asidi, umuntu kufanele akhethe okwemvelo nokungacutshungulwa kahle, njengobhontshisi, udali, amantongomane, ushizi, iyogathi noma ubisi, njengoba kudingeka emzimbeni, kuyilapho ushukela nofulawa omhlophe kufanele kugwenywe.

Ukudla okunothe ngezithelo, imifino kanye nokudla kwemvelo, kuqukethe amavithamini, amaminerali kanye nama-antioxidants avumela umzimba ukuthi ulawule kalula i-pH yegazi, uyigcine isondelene ne-pH ene-alkaline, ithande amasosha omzimba futhi ivimbele ukuvela kwezifo.