Cov kws tshawb fawb tshawb fawb txog qhov cuam tshuam ntawm cov zaub mov ntawm cov kua qaub-puag ntawm lub cev los ntawm kev tshuaj xyuas cov ntxhia hauv cov zaub mov. Yog hais tias cov ntxhia muaj pes tsawg leeg yog alkaline heev, cov khoom muaj feem ntau yuav muaj cov nyhuv alkaline, thiab vice versa.
Hauv lwm lo lus, cov tshuaj tiv thaiv ntawm lub cev rau qee qhov microelements txiav txim siab cov zaub mov twg yog alkalizing thiab uas yog oxidizing. Lemons, piv txwv li, yog acidic ntawm lawv tus kheej, tab sis muaj cov nyhuv alkaline thaum digestion. Ib yam li ntawd, mis nyuj muaj cov nyhuv alkaline sab nraum lub cev, tab sis cov nyhuv acidic thaum digested.
Cov muaj pes tsawg leeg ntawm cov av siv los cog txiv hmab txiv ntoo thiab zaub muaj feem cuam tshuam rau lawv cov pob zeb muaj nuj nqis. Yog li ntawd, cov ntsiab lus ntawm qee yam tshuaj yuav txawv, thiab cov rooj sib txawv tuaj yeem cuam tshuam cov pH sib txawv (acidity-alkalinity) ntawm tib cov khoom.
Qhov tseem ceeb ntawm cov khoom noj khoom haus yog kom tshem tawm cov khoom ua tiav los ntawm kev noj zaub mov, hloov lawv nrog cov tshiab, thiab nyiam cov txiv hmab txiv ntoo thiab zaub.
Daim ntawv teev cov alkaline thiab oxidizing txiv hmab txiv ntoo, zaub thiab lwm yam khoom noj
alkaline zaub mov
Alkaline heev: ci dej qab zib, chlorella, dulse, lemons, lentils, linden, lotus cag, dej ntxhia, nectarine, dos, persimmon, pineapple, taub dag noob, raspberries, hiav txwv ntsev, hiav txwv thiab lwm yam algae, spirulina, qos yaj ywm, tangerine, umeboshi plum, paus taro, zaub kua txiv, watermelon.
Khoom noj khoom haus alkaline nruab nrab:
apricots, arugula, asparagus, tshuaj yej bunches, taum (tshiab ntsuab), broccoli, cantaloupe, carob, carrots, txiv apples, cashews, txiv ntseej, citrus txiv hmab txiv ntoo, dandelion, dandelion tshuaj yej, blackberries, endive, qej, qhiav (tshiab), ginseng tshuaj yej , kohlrabi, Kenyan kua txob, txiv kab ntxwv, kua txob, tshuaj ntsuab tshuaj yej, kombucha, passion txiv hmab txiv ntoo, kelp, kiwi, txiv ntseej, parsley, txiv nkhaus taw, parsnips, peas, raspberries, soy sauce, mustard, txuj lom, qab zib pob kws, turnips.
Cov khoom noj tsis muaj alkaline:
txiv apples, pears, kua cider vinegar, almonds, avocados, tswb peppers, blackberries, xim av nplej vinegar, cabbage, cauliflower, cherries, eggplant, ginseng, ntsuab tshuaj yej, tshuaj ntsuab, noob hnav noob, zib mu, leeks, zaub mov poov xab, papaya, radish, nceb, txiv duaj, marinades, qos yaj ywm, taub dag, mov phoov, swede.
Tsawg alkaline khoom noj:
alfalfa sprouts, avocado roj, beets, brussels sprouts, blueberries, celery, cilantro, txiv tsawb, txiv maj phaub roj, dib, currants, fermented zaub, linseed roj, ci mis nyuj, qhiav tshuaj yej, kas fes, txiv hmab txiv ntoo, roj hemp, lettuce, oats, txiv ntseej. roj, quinoa, raisins, zucchini, strawberries, sunflower noob, tahini, turnips, umeboshi vinegar, qus nplej.
Oxidizing cov khoom
Cov khoom siv oxidizing me ntsis:
tshis cheese, amaranth, nplej xim av, txiv maj phaub, curry, txiv hmab txiv ntoo qhuav, taum, figs, txiv hmab txiv ntoo roj, zib ntab, kas fes, maple phoov, ntoo thuv ceev, rhubarb, yaj cheese, rapeseed roj, spinach, taum, zucchini.
Weakly oxidizing cov khoom:
adzuki, cawv, tshuaj yej dub, almond roj, taum paj, tshis mis nyuj, balsamic vinegar, buckwheat, chard, nyuj mis nyuj, sesame roj, txiv lws suav.
Cov khoom noj oxidizing nruab nrab:
barley groats, txiv laum huab xeeb, basmati mov, kas fes, pob kws, mustard, nutmeg, oat bran, pecan, pomegranate, prunes.
Muaj zog oxidizing cov khoom:
khoom qab zib, barley, xim av qab zib, cocoa, hazelnuts, hops, soybeans, qab zib, ntsev, walnuts, qhob cij dawb, paj noob hlis roj, dawb vinegar, cawv txiv hmab, poov xab.