Awọn onimo ijinlẹ sayensi ṣe iwadi awọn ipa ti ounjẹ lori iwọntunwọnsi acid-ipilẹ ti ara nipa ṣiṣe ayẹwo akojọpọ nkan ti o wa ni erupe ile ti awọn ounjẹ. Ti akopọ nkan ti o wa ni erupe ile jẹ ipilẹ giga, lẹhinna ọja naa ṣee ṣe diẹ sii lati ni ipa ipilẹ, ati ni idakeji.
Ni awọn ọrọ miiran, iṣesi ti ara si awọn microelements kan pinnu iru awọn ounjẹ ti o jẹ alkalizing ati eyiti o jẹ oxidizing. Awọn lẹmọọn, fun apẹẹrẹ, jẹ ekikan lori ara wọn, ṣugbọn ni ipa ipilẹ lakoko tito nkan lẹsẹsẹ. Bakanna, wara ni ipa ipilẹ ni ita ti ara, ṣugbọn ipa ekikan nigbati digested.
Awọn akopọ ti ile ti a lo lati dagba awọn eso ati ẹfọ ni ipa pataki lori awọn iye nkan ti o wa ni erupe ile wọn. Bi abajade, akoonu ti awọn nkan kan le yatọ, ati awọn tabili oriṣiriṣi le ṣe afihan awọn ipele pH oriṣiriṣi (acidity-alkalinity) ti awọn ọja kanna.
Ohun akọkọ ninu ijẹẹmu ni lati yọkuro awọn ounjẹ ti a ṣe ilana lati inu ounjẹ, rọpo wọn pẹlu awọn tuntun, ati fun ààyò si awọn eso ati ẹfọ.
Akojọ ti ipilẹ ati awọn eso oxidizing, ẹfọ ati awọn ounjẹ miiran
awọn ounjẹ ipilẹ
Awọn ipilẹ pupọ: omi onisuga, chlorella, dulse, lemons, lentils, Linden, Lotus root, omi ti o wa ni erupe ile, nectarine, alubosa, persimmon, ope oyinbo, awọn irugbin elegede, raspberries, iyọ okun, okun ati awọn ewe miiran, spirulina, ọdunkun dun, tangerine, umeboshi plum, root taro, Ewebe juices, elegede.
Awọn ounjẹ ipilẹ ni iwọntunwọnsi:
apricots, arugula, asparagus, awọn opo tii, awọn ewa (ọya tuntun), broccoli, cantaloupe, carob, Karooti, apples, cashews, chestnuts, eso citrus, dandelion, tii dandelion, eso beri dudu, endive, ata ilẹ, Atalẹ (tuntun), tii ginseng , kohlrabi, ata Kenya, eso-ajara, ata, tii egboigi, kombucha, eso ifẹkufẹ, kelp, kiwi, olifi, parsley, mango, parsnips, Ewa, raspberries, soy sauce, eweko, turari, oka didun, turnips.
Awọn ounjẹ ipilẹ ti ko lagbara:
ekan apples, pears, apple cider vinegar, almonds, avocados, ata bell, blackberries, brown rice kikan, eso kabeeji, ori ododo irugbin bi ẹfọ, cherries, Igba, ginseng, alawọ ewe tii, herbal teas, Sesame awọn irugbin, oyin, leeks, ijẹẹmu iwukara, papaya , radish, olu, pishi, marinades, poteto, elegede, iresi omi ṣuga oyinbo, swede.
Awọn ounjẹ ipilẹ kekere:
alfalfa sprouts, epo piha, beets, brussels sprouts, blueberries, seleri, cilantro, ogede, agbon epo, kukumba, currants, fermented ẹfọ, linseed epo, ndin wara, Atalẹ tii, kofi, àjàrà, hemp epo, letusi, oats, olifi epo, quinoa, raisins, zucchini, strawberries, sunflower awọn irugbin, tahini, turnips, umeboshi kikan, egan iresi.
Oxidizing awọn ọja
Awọn ọja oxidizing pupọ diẹ:
warankasi ewurẹ, amaranth, iresi brown, agbon, curry, awọn eso ti o gbẹ, awọn ewa, ọpọtọ, epo eso ajara, oyin, kofi, omi ṣuga oyinbo maple, eso pine, rhubarb, warankasi agutan, epo rapeseed, spinach, awọn ewa, zucchini.
Awọn ọja oxidizing ti ko lagbara:
adzuki, oti, tii dudu, epo almondi, tofu, wara ewure, balsamic vinegar, buckwheat, chard, wara maalu, epo sesame, tomati.
Awọn ounjẹ oxidizing ni iwọntunwọnsi:
groats barle, epa, iresi basmati, kofi, agbado, eweko, nutmeg, oat bran, pecan, pomegranate, prunes.
Awọn ọja oxidizing lagbara:
awọn ohun adun atọwọda, barle, suga brown, koko, hazelnuts, hops, soybeans, suga, iyọ, walnuts, akara funfun, epo igi owu, kikan funfun, waini, iwukara.