Amma menene ake nufi idan aka ce samfurin yana alkalizes ko acid yana sanya jiki, kuma wannan yana da mahimmanci don kiyaye lafiya? Mu yi kokarin gano shi.
Tushen ka'idar acid-base
Abincin alkaline ya dogara ne akan ka'idar cewa duk abinci yana shafar pH na jikin mu. Bisa ga wannan ka'idar, samfurori sun kasu kashi uku:
- Abincin acidic: nama, kaji, kifi, kayan kiwo, kwai, da barasa.
- Abubuwan tsaka tsaki: kitse na halitta, sitaci.
- Abincin alkaline: 'ya'yan itatuwa, kwayoyi, legumes da kayan lambu.
Domin tunani. Daga kwas ɗin sinadarai na makaranta: pH yana nuna adadin hydrogen ions (H) a cikin bayani, kuma ƙimarsa ya tashi daga 0-14. Duk wani ƙimar pH da ke ƙasa 7 ana ɗaukar acidic, kowane ƙimar pH sama da 7 ana ɗaukar asali (ko alkaline).
Magoya bayan ka'idar acid-base sun yi imanin cewa cin abinci mai yawa na acidic na iya haifar da pH na jiki ya zama acidic, kuma wannan, bi da bi, yana ƙara yiwuwar matsalolin lafiya daga halayen kumburi na gida zuwa ciwon daji. Don haka, masu bin wannan abincin suna iyakance cin abinci mai sanya acidity kuma suna ƙara yawan abincin da ake ci.
Amma menene, a zahiri, ana nufi lokacin da aka ce samfurin yana alkalizes ko acidifies jiki? Menene ainihin abin tsami?
An gabatar da rarrabuwar tushen acid sama da shekaru 100 da suka gabata. Ya dogara ne akan nazarin ash (binciken ash) da aka samu lokacin da aka ƙone samfurin a cikin dakin gwaje-gwaje - wanda ke kwatanta hanyoyin da ke faruwa a lokacin narkewa. Dangane da sakamakon aunawa pH na ash, ana rarraba samfuran azaman acidic ko alkaline.
Yanzu masana kimiyya sun tabbatar da cewa binciken ash ba daidai ba ne, don haka sun fi son yin amfani da pH na fitsari da aka kafa bayan narkewar wani samfurin.
Abincin acidic ya ƙunshi furotin da yawa, phosphorus da sulfur. Suna ƙara adadin acid ɗin da kodan ke tacewa kuma suna haifar da pH na fitsari don motsawa zuwa gefen "acid". A gefe guda kuma, 'ya'yan itatuwa da kayan marmari suna da yawa a cikin potassium, calcium, da magnesium, kuma a ƙarshe suna rage adadin acid da kodan ke tace, don haka pH zai kasance fiye da 7 - karin alkaline.
Wannan yana bayyana dalilin da yasa fitsari zai iya zama acidic bayan sa'o'i biyu bayan cin nama ko fiye da alkaline bayan kun ci salatin kayan lambu.
Wani sakamako mai ban sha'awa na wannan ikon sarrafa acid na kodan shine "alkaline" pH na abinci mai alama kamar lemun tsami ko apple cider vinegar.
Daga ka'idar aiki
Yawancin masu cin abinci na alkaline suna amfani da igiyoyin gwaji don gwada acidity na fitsarinsu. Sun yi imani yana taimakawa wajen tantance yadda jikinsu yake da acidic. Amma, kodayake acidity na fitsari da aka fitar daga jiki na iya bambanta dangane da abincin da ake cinyewa, pH na jini baya canzawa da yawa.
Dalilin abinci yana da iyakacin tasiri akan pH na jini shine saboda dole ne jiki ya kula da pH tsakanin 7,35 da 7,45 don tsarin salon salula na yau da kullun don aiki. Tare da cututtuka daban-daban da cututtuka na rayuwa (ciwon daji, rauni, ciwon sukari, rashin aikin koda, da dai sauransu), ƙimar pH na jini yana waje da kewayon al'ada. Halin ko da ɗan motsi a cikin pH ana kiransa acidosis ko alkalosis, wanda yake da haɗari sosai kuma yana iya zama mai mutuwa.
Don haka, mutanen da ke fama da cutar koda waɗanda ke da saurin kamuwa da cutar urolithiasis, ciwon sukari mellitus da sauran matsalolin rayuwa suna buƙatar yin taka tsantsan tare da iyakance yawan cin abinci na furotin da sauran kayan abinci na acid don rage nauyi akan koda da guje wa acidosis. Har ila yau, cin abinci na alkaline ya dace a lokuta na hadarin duwatsun koda.
Idan kullum abinci ba ya acidify jini, shin zai yiwu a yi magana game da "acidification na jiki"? Ana iya tuntuɓar batun acidity daga ɗayan ɓangaren. Yi la'akari da hanyoyin da ke faruwa a cikin hanji.
Hanji masu ban sha'awa
An san cewa hanjin ɗan adam yana da kilogiram 3-4 na ƙananan ƙwayoyin cuta waɗanda ke haɗa bitamin da kuma kare jiki daga cututtuka, suna tallafawa aikin gastrointestinal tract, kuma suna taimakawa wajen narkewar abinci.
Wani muhimmin sashi na sarrafa carbohydrates yana faruwa a cikin hanji tare da taimakon microorganisms, babban abin da ke cikin fiber. A sakamakon fermentation, glucose samu daga rushewar dogon carbohydrate kwayoyin ya ruguza zuwa sauki kwayoyin tare da samuwar makamashi da kwayoyin jikinsu amfani da biochemical halayen.
Domin tunani. Glucose shine babban tushen makamashi don mahimman tafiyar matakai na jiki. A karkashin aikin enzymes a cikin jikin mutum, glucose ya rushe tare da samuwar ajiyar makamashi a cikin nau'in kwayoyin ATP. Wadannan matakai ana kiran su glycolysis da fermentation. Fermentation yana faruwa ba tare da haɗin oxygen ba kuma a mafi yawan lokuta ana aiwatar da su ta hanyar ƙwayoyin cuta.
Tare da wuce haddi na carbohydrates a cikin abinci: mai ladabi sugar (sucrose), lactose daga kiwo kayayyakin, fructose daga 'ya'yan itãcen marmari, sauƙi digestible sitaci daga gari, hatsi da sitaci kayan lambu, take kaiwa zuwa ga gaskiyar cewa fermentation a cikin hanji ya zama m da lalata kayayyakin. lactic acid da sauran acid suna sa acidity a cikin rami na hanji ya karu. Har ila yau, yawancin samfuran lalacewa suna haifar da kumburi, kumburi da kumburi.
Bugu da ƙari ga flora abokantaka, ƙwayoyin cuta masu lalacewa, ƙwayoyin cuta na pathogenic, fungi, da protozoa suna iya rayuwa a cikin hanji. Don haka, ana kiyaye ma'auni na matakai guda biyu koyaushe a cikin hanji: putrefaction da fermentation.
Kamar yadda ka sani, abinci mai gina jiki mai nauyi yana narkewa da wahala sosai, kuma wannan yana ɗaukar lokaci mai tsawo. Da zarar a cikin hanji, abincin da ba a narkar da shi ba, kamar nama, ya zama liyafa na tsire-tsire masu ɓarna. Wannan yana haifar da matakai masu lalacewa, saboda haka an saki samfurori da yawa: "cadaveric poisons", ammonia, hydrogen sulfide, acetic acid, da dai sauransu, yayin da yanayin ciki na hanji ya zama acidic, yana haifar da mutuwar kansa " abokantaka” flora.
A matakin jiki, "souring" yana nuna kanta a matsayin gazawar narkewa, dysbacteriosis, rauni, rage rigakafi da rashes na fata. A matakin tunani, rashin tausayi, lalaci, rashin fahimta, mummunan yanayi, tunani mai ban tsoro na iya nuna kasancewar matakai masu tsami a cikin hanji - a cikin kalma, duk abin da ake kira "m" a cikin slang.
Bari mu taƙaita:
- kullum, abincin da muke ci baya shafar pH na jini, bi da bi, baya acidify ko alkalize jini. Duk da haka, a cikin yanayin pathologies, cututtuka na rayuwa kuma idan ba a kula da abinci mai tsanani ba, za'a iya samun canji a cikin pH na jini a daya hanya da sauran, wanda yake da haɗari ga lafiya da rayuwa.
- Abincin da muke ci yana shafar pH na fitsarinmu. Wanne na iya riga ya zama sigina ga mutanen da ke fama da rashin aikin koda, masu saurin samuwar duwatsu.
- abinci mai gina jiki mai nauyi da yawan amfani da sukari mai sauƙi na iya haifar da acidification na yanayin ciki na hanji, guba tare da samfuran sharar gida mai guba na flora da dysbacteriosis, wanda ke haifar da ba kawai rashin aiki na hanji kanta da guba na kyallen takarda ba, amma kuma barazana ga lafiyar jiki, ta jiki da ta hankali.
Yin la'akari da duk waɗannan gaskiyar, zamu iya taƙaitawa: abincin alkaline, wato, cin abinci na alkaline (kayan lambu, 'ya'yan itatuwa, legumes, kwayoyi, da dai sauransu) da kuma rage cin abinci na acidic (nama, qwai, kayan kiwo, kayan zaki, kayan zaki, kayan zaki, kayan kiwo, kayan kiwo, kayan zaki, da dai sauransu). abinci mai sitaci) ana iya la'akari da shi azaman ɗayan mahimman ka'idodin abinci mai kyau (abincin detox). Ana iya ba da shawarar cin abinci na alkaline don kiyayewa, mayar da lafiya da inganta yanayin rayuwa.