Masana kimiyya suna nazarin tasirin abinci akan ma'aunin acid-base na jiki ta hanyar nazarin abubuwan ma'adinai na abinci. Idan abun da ke ciki na ma'adinai yana da alkaline sosai, to, samfurin zai iya samun sakamako na alkaline, kuma akasin haka.
A wasu kalmomi, amsawar jiki zuwa wasu microelements yana ƙayyade abin da abinci ke yin alkalizing da abin da ke da oxidizing. Lemon, alal misali, yana da acidic da kansa, amma yana da tasirin alkaline yayin narkewa. Hakazalika, madara yana da tasirin alkaline a waje da jiki, amma tasirin acidic lokacin narkewa.
Abubuwan da ke cikin ƙasa da ake amfani da su don shuka 'ya'yan itatuwa da kayan marmari suna da tasiri mai mahimmanci akan darajar ma'adinai. Sakamakon haka, abubuwan da ke cikin wasu abubuwa na iya bambanta, kuma tebur daban-daban na iya nuna matakan pH daban-daban (acidity-alkalinity) na samfuran iri ɗaya.
Babban abin da ke cikin abinci mai gina jiki shine cire kayan abinci da aka sarrafa daga abincin, maye gurbin su da sabo, da kuma ba da fifiko ga 'ya'yan itatuwa da kayan marmari.
Jerin 'ya'yan itatuwa, kayan lambu da sauran kayan abinci na alkaline da oxidizing
alkaline abinci
Babban alkaline: yin burodi soda, chlorella, dulse, lemons, lentils, Linden, Lotus tushen, ruwan ma'adinai, nectarine, albasa, persimmon, abarba, kabewa tsaba, raspberries, teku gishiri, teku da sauran algae, spirulina, zaki dankalin turawa, tangerine, umeboshi plum, tushen taro, ruwan kayan lambu, kankana.
Abincin alkaline mai matsakaici:
apricots, arugula, bishiyar asparagus, bunches shayi, wake (sabo ne ganye), broccoli, cantaloupe, carob, karas, apples, cashews, chestnuts, 'ya'yan itatuwa citrus, Dandelion, Dandelion shayi, blackberries, endive, tafarnuwa, ginger (sabo), ginseng shayi , kohlrabi, barkono Kenya, innabi, barkono, ganye shayi, kombucha, sha'awar 'ya'yan itace, kelp, kiwi, zaituni, faski, mango, parsnips, Peas, raspberries, soya miya, mustard, kayan yaji, masara mai dadi, turnips.
Abincin alkaline mai rauni:
m apples, pears, apple cider vinegar, almonds, avocados, kararrawa barkono, blackberries, launin ruwan kasa shinkafa vinegar, kabeji, farin kabeji, cherries, eggplant, ginseng, kore shayi, ganye teas, sesame tsaba, zuma, leeks, sinadirai masu yiast, gwanda , radish, namomin kaza, peach, marinades, dankali, kabewa, shinkafa syrup, swede.
Low alkaline abinci:
alfalfa sprouts, man avocado, beets, brussels sprouts, blueberries, seleri, cilantro, ayaba, kwakwa, kokwamba, currants, fermented kayan lambu, linseed man fetur, gasa madara, ginger shayi, kofi, inabi, hemp man, letas, hatsi, zaitun mai, quinoa, raisins, zucchini, strawberries, sunflower tsaba, tahini, turnips, umeboshi vinegar, daji shinkafa.
Oxidizing kayayyakin
Samfuran oxidizing dan kadan:
cukuwar akuya, amaranth, shinkafa mai ruwan kasa, kwakwa, curry, busasshen ‘ya’yan itace, wake, figs, man inabi, zuma, kofi, maple syrup, pine nut, rhubarb, cukuwan tumaki, man rapeseed, alayyahu, wake, zucchini.
Rarraunan samfuran oxidizing:
azuki, barasa, baƙar shayi, man almond, tofu, madarar akuya, balsamic vinegar, buckwheat, chard, madarar saniya, man sesame, tumatir.
Abincin da ke da oxidizing matsakaici:
man shanu na sha'ir, gyada, shinkafa basmati, kofi, masara, mustard, nutmeg, hatsin hatsi, pecan, rumman, prunes.
Abubuwan da ke da ƙarfi oxidizing:
kayan zaki na wucin gadi, sha'ir, sugar brown, koko, hazelnuts, hops, waken soya, sugar, gishiri, gyada, farin burodi, man auduga, farin vinegar, ruwan inabi, yisti.