Asayansi amaphunzira momwe chakudya chimakhudzira acid-base m'thupi mwa kusanthula kuchuluka kwa mchere wazakudya. Ngati mcherewo uli ndi mchere wambiri, ndiye kuti mankhwalawa amatha kukhala ndi zotsatira za alkaline, ndipo mosiyana.
Mwanjira ina, momwe thupi limakhudzira ma microelements ena amatsimikizira kuti ndi zakudya ziti zomwe zili ndi alkalizing komanso zomwe zili ndi okosijeni. Mandimu, mwachitsanzo, amakhala acidic paokha, koma amakhala ndi mphamvu yamchere pakagayidwe. Mofananamo, mkaka uli ndi zamchere kwenikweni kunja kwa thupi, koma acidic kwenikweni pamene digested.
Mapangidwe a nthaka yomwe amagwiritsidwa ntchito kulima zipatso ndi ndiwo zamasamba zimakhudza kwambiri mchere wawo. Zotsatira zake, zomwe zili muzinthu zina zimatha kusiyana, ndipo matebulo osiyanasiyana amatha kuwonetsa ma pH osiyanasiyana (acidity-alkalinity) yazinthu zomwezo.
Chachikulu pazakudya ndikuchotsa zakudya zomwe zakonzedwa m'zakudya, m'malo mwa zatsopano, ndikukonda zipatso ndi ndiwo zamasamba.
Mndandanda wa zipatso za alkaline ndi oxidizing, masamba ndi zakudya zina
zakudya zamchere
Zamchere kwambiri: soda, chlorella, dulse, mandimu, mphodza, linden, mizu ya lotus, madzi amchere, nectarine, anyezi, persimmon, chinanazi, njere za dzungu, raspberries, mchere wa m'nyanja, nyanja ndi algae, spirulina, mbatata, tangerine, maula a umeboshi, muzu taro, masamba timadziti, mavwende.
Zakudya zokhala ndi alkaline pang'ono:
apricots, arugula, katsitsumzukwa, tiyi, nyemba (zamasamba atsopano), broccoli, cantaloupe, carob, kaloti, maapulo, cashews, chestnuts, zipatso za citrus, dandelion, tiyi ya dandelion, mabulosi akuda, endive, adyo, ginger (mwatsopano), tiyi ya ginseng , kohlrabi, tsabola waku Kenya, mphesa, tsabola, tiyi wa zitsamba, kombucha, zipatso zokonda, kelp, kiwi, azitona, parsley, mango, parsnips, nandolo, raspberries, msuzi wa soya, mpiru, zonunkhira, chimanga chokoma, mpiru.
Zakudya zofooka za alkaline:
maapulo wowawasa, mapeyala, apulo cider viniga, amondi, mapeyala, tsabola belu, mabulosi akuda, bulauni mpunga viniga, kabichi, kolifulawa, yamatcheri, biringanya, ginseng, tiyi wobiriwira, tiyi azitsamba, nthangala za sesame, uchi, leeks, yisiti yopatsa thanzi, mapapaya , radish, bowa, pichesi, marinades, mbatata, dzungu, madzi a mpunga, swede.
Zakudya zamchere zochepa:
nyemba, mafuta a avocado, beets, Brussels zikumera, blueberries, udzu winawake, cilantro, nthochi, kokonati mafuta, nkhaka, currants, masamba thovu, linseed mafuta, anaphika mkaka, ginger tiyi, khofi, mphesa, hemp mafuta, letesi, oats, azitona mafuta, quinoa, zoumba, zukini, sitiroberi, mpendadzuwa njere, tahini, mpiru, umeboshi viniga, mpunga wakuthengo.
Oxidizing mankhwala
Pang'ono kwambiri oxidizing mankhwala:
mbuzi tchizi, amaranth, bulauni mpunga, kokonati, curry, zouma zipatso, nyemba, nkhuyu, mphesa mbewu mafuta, uchi, khofi, mapulo madzi, pine mtedza, rhubarb, nkhosa tchizi, rapeseed mafuta, sipinachi, nyemba, zukini.
Zopanda oxidizing:
adzuki, mowa, tiyi wakuda, mafuta a amondi, tofu, mkaka wa mbuzi, viniga wa basamu, buckwheat, chard, mkaka wa ng'ombe, mafuta a sesame, tomato.
Zakudya zopatsa oxidizing:
Mbewu za balere, mtedza, mpunga wa basmati, khofi, chimanga, mpiru, mtedza, oat bran, pecan, makangaza, prunes.
Mankhwala oxidizing kwambiri:
zotsekemera zopangira, balere, shuga wofiirira, koko, hazelnuts, hops, soya, shuga, mchere, walnuts, mkate woyera, mafuta a thonje, vinyo wosasa, vinyo, yisiti.