Kodi zakudya zopatsa acid ndi ziti?

Zamkati

• Mndandanda wazakudya zama acidic
• Momwe mungaphatikizire zakudya za acidic mu zakudya

Zakudya zama acid ndi zomwe zimalimbikitsa kuchuluka kwa acidity m'magazi, kupangitsa thupi kugwira ntchito molimbika kuti likhale ndi magazi abwinobwino pH, kufooketsa chitetezo cha mthupi ndikuwonjezera chiopsezo cha matenda ena.

Malingaliro ena, monga a zakudya zamchere, amaganiza kuti zakudya zama acidic zimatha kusintha pH yamagazi, kuzipangitsa kukhala zowonjezereka, komabe, izi sizingatheke, chifukwa kuchuluka kwa asidi komwe thupi limakhala nako, ndikofunikira kwa kagayidwe kake ndi kagwiritsidwe kake ka cell, kotero pH yamagazi iyenera kusungidwa pakati pa 7.36 ndi 7.44. Pofuna kusunga izi, thupi limakhala ndi njira zosiyanasiyana zomwe zimathandizira kuwongolera pH ndikuthandizira kusintha kulikonse komwe kungachitike.

Pali matenda kapena zinthu zina zomwe zitha kuyambitsa magazi m'magazi, ndipo panthawiyi, kutengera kulimba kwake, izi zitha kuyika munthu pachiwopsezo. Komabe, amakhulupirira kuti zakudya zama acidic, mkati mwa pH iyi, zimatha kupanga magazi kukhala acidic, ndikupangitsa thupi kugwira ntchito molimbika kuti magazi a pH akhale achilendo.

Komabe, ndikofunikira kunena kuti pH ya mkodzo siziwonetsa thanzi la munthuyo, kapena pH yamagazi, ndipo imatha kutengera zina, kupatula zakudya.

Mndandanda wazakudya zama acidic

Zakudya zamchere zomwe zimatha kusintha pH ndi:

• Mbewu: mpunga, cuscus, tirigu, chimanga, carob, buckwheat, oats, rye, granola, nyongolosi ya tirigu ndi zakudya zopangidwa kuchokera ku chimanga ichi, monga mkate, pasitala, makeke, makeke ndi toast yaku France;
• Zipatso: maula, yamatcheri, mabulosi abuluu, mapichesi, ma currants ndi zipatso zamzitini;
• Mkaka ndi mkaka: ayisikilimu, yogati, tchizi, kirimu ndi whey;
• Mazira;
• Msuzi: mayonesi, ketchup, mpiru, tabasco, wasabi, msuzi wa soya, viniga;
• Zipatso zouma: mtedza wa brazil, mtedza, pistachios, cashews, mtedza;
• Mbewu: mpendadzuwa, chia, flaxseed ndi sesame;
• Chokoleti, shuga woyera, mbuluuli, kupanikizana, batala wa chiponde;
• Mafuta: batala, majarini, mafuta, maolivi ndi zakudya zina ndi mafuta;
• Nkhuku, nsomba ndi nyama Mwambiri, makamaka nyama yothiridwa monga soseji, ham, soseji ndi bologna. Omwe alibe mafuta ochepa amakhalanso ndi acidic ochepa;
• Nkhono: mamazelo, nkhono;
• Nyemba: nyemba, mphodza, nsawawa, soya;
• Zakumwa: zakumwa zozizilitsa kukhosi, timadziti tomwe timatukuka, vinyo wosasa, vinyo ndi zakumwa zoledzeretsa.

Momwe mungaphatikizire zakudya za acidic mu zakudya

Malinga ndi zakudya zamchere, zakudya za acidic zitha kuphatikizidwa ndi zakudya, komabe, ziyenera kukhala pakati pa 20 mpaka 40% ya zakudya, ndipo 20% mpaka 80% yazakudya ziyenera kukhala zamchere. Mukakhala ndi zakudya zama acidic, munthu ayenera kukonda zachilengedwe komanso zosasamalidwa bwino, monga nyemba, mphodza, mtedza, tchizi, yogurt kapena mkaka, momwe zimafunira thupi, pomwe shuga ndi ufa woyera ziyenera kupewedwa.

Chakudya chodzaza ndi zipatso, ndiwo zamasamba ndi zakudya zachilengedwe, chimakhala ndi mavitamini, michere komanso ma antioxidants omwe amalola kuti thupi lizitha kuyendetsa pH yamagazi mosavuta, kuyiyika pafupi ndi alkaline pH, kuteteza chitetezo cha mthupi komanso kupewa kuwonekera kwa matenda.