Kukuthini ukutya okune-asidi

Umxholo

• Uluhlu lokutya okuneasidi
• Ukufaka njani ukutya okune-asidi ekutyeni

Ukutya okune-asidi zezi zinto zikhuthaza ukonyuka kwinqanaba leasidi egazini, zisenza umzimba usebenze nzima ukugcina i-pH yegazi eliqhelekileyo, ukwenza buthathaka amajoni omzimba kunye nokwandisa umngcipheko wezinye izifo.

Ezinye iingcamango, ezinjengezo zokutya kwe-alkaline, jonga ukuba ukutya okune-asidi kunokutshintsha i-pH yegazi, kuyenze ibe ne-asidi eninzi, nangona kunjalo, oku akunakwenzeka, kuba i-acid-base balance eseleyo emzimbeni, ibalulekile imetabolism kunye nokusebenza kweseli, ke i-pH yegazi kufuneka igcinwe kuluhlu phakathi kuka-7.36 no-7.44. Ukugcina la maxabiso, umzimba uneendlela ezahlukeneyo ezinceda ukulawula i-pH kunye nokubuyekezela nakuphi na ukwahluka okunokwenzeka.

Kukho izifo okanye iimeko ezinokuthi zenze i-asidi yegazi, kwaye kwezi meko, kuxhomekeke kubukhali, oku kunokubeka umntu emngciphekweni. Nangona kunjalo, kukholelwa ukuba ukutya okune-asidi, ngaphakathi koluhlu lwe-pH, kunokwenza igazi libe ne-asidi ngakumbi, kubangele umzimba ukuba usebenze nzima ukugcina igazi le-pH ngaphakathi kwesiqhelo.

Nangona kunjalo, kubalulekile ukukhankanya ukuba i-pH yomchamo ayibonisi imeko jikelele yempilo yomntu, okanye i-pH yegazi, kwaye inokuthi ichukunyiswe zezinye izinto, ngaphandle kokutya.

Uluhlu lokutya okuneasidi

Ukutya okune-acid okunokutshintsha i-pH zezi:

• Iinkozoirayisi, ikasi, ingqolowa, umbona, i-carob, i-buckwheat, i-oats, i-rye, i-granola, intsholongwane yengqolowa kunye nokutya okulungiselelwe kwezi ngqolowa, ezifana nesonka, ipasta, iicookies, iikeyiki kunye ne-French toast;
• Isiqhamo: i-plums, iitsheri, iiblueberries, iipesika, ii currants kunye neziqhamo ezinamathanga;
• Ubisi kunye neemveliso zobisii-ayisi khrim, iyogathi, itshizi, cream kunye nevili;
• Amaqanda;
• Iisosii-mayonnaise, i-ketchup, i-mustard, i-tabasco, i-wasabi, isosi yesosi, iviniga;
• Iziqhamo ezomileyo: amantongomane eBrazil, amandongomane, iipistachios, iicashews, amandongomane;
• Imbewu: ujongilanga, i-chia, iflakisi kunye nesesame;
• Itshokholethi, iswekile emhlophe, ipapa, ijam, ibhotolo yamandongomane;
• Amafutha: ibhotolo, imajarini, ioyile, ioyile yomnquma kunye nokunye ukutya okunamafutha;
• Inkukhu, intlanzi kunye nenyama Ngokubanzi, ngakumbi inyama eqhubekileyo enje ngesausage, ham, isoseji kunye ne-bologna. Abo banamafutha amancinci nabo bane-asidi encinci;
• Inhlanzi: iimbaza, iimbatyisi;
• Iimbotyiiimbotyi, iilentile, iichickpeas, iimbotyi zesoya;
• IziseloIziselo ezihlwahlwazayo, iijusi ezinamashishini, iviniga, iwayini kunye neziselo ezinxilisayo.

Ukufaka njani ukutya okune-asidi ekutyeni

Ngokokutya kwealkali, ukutya okuneasidi kungabandakanywa ekutyeni, nangona kunjalo, kufuneka ziqulathe phakathi kwe-20 ukuya kwi-40% yokutya, kwaye i-20 ukuya kwi-80% yokutya kufuneka ibe yi-alkaline. Xa kubandakanya ukutya okune-asidi, umntu kufuneka akhethe ezendalo kwaye zingalungiswa kakuhle, ezinje ngeembotyi, iilentile, amandongomane, itshizi, iyogathi okanye ubisi, njengoko ziyimfuneko emzimbeni, ngelixa iiswekile kunye nomgubo omhlophe kufuneka uthintelwe.

Ukutya okunotye iziqhamo, imifuno kunye nokutya kwendalo, kuqukethe iivithamini, iiminerali kunye nee-antioxidants ezivumela umzimba ukuba ulawule ngokulula i-pH yegazi, uyigcine ikufutshane ne-alkaline pH, ithande amajoni omzimba kunye nokuthintela ukuvela kwezifo.