Kodwa kuthiwani uma kuthiwa umkhiqizo wenza i-alkalize noma i-asidi emzimbeni, futhi ingabe lokhu kubalulekile ngempela ekugcineni impilo? Ake sizame ukukuqonda.
Izisekelo ze-acid-base theory
Ukudla okune-alkali kusekelwe esimisweni sokuthi konke ukudla kuthinta i-pH yomzimba wethu. Ngokwalo mbono, imikhiqizo ihlukaniswe ngamaqembu amathathu:
- Ukudla okune-Acidic: inyama, inkukhu, inhlanzi, imikhiqizo yobisi, amaqanda notshwala.
- Imikhiqizo engathathi hlangothi: amafutha emvelo, isitashi.
- Ukudla okune-alkali: izithelo, amantongomane, okusanhlamvu nemifino.
Ukuze uthole ireferensi. Kusukela esifundweni samakhemikhali esikole: i-pH ikhombisa ukugcwala kwama-ion e-hydrogen (H) esixazululweni, futhi inani layo lisukela ku-0-14. Noma yiliphi inani le-pH elingaphansi kuka-7 libhekwa njenge-acidic, noma yiliphi inani le-pH elingaphezu kuka-7 libhekwa njengesisekelo (noma i-alkaline).
Abasekeli bethiyori ye-acid-base bakholelwa ukuthi ukudla ukudla okune-asidi okuningi kungabangela i-pH yomzimba ukuthi ibe ne-asidi, futhi lokhu, kwandisa amathuba okuba nezinkinga zempilo kusukela ekuvukeleni kwendawo kuya kumdlavuza. Ngalesi sizathu, abalandeli balokhu kudla banciphisa ukudla kwabo okune-asidi futhi bakhulise ukudla kwabo okune-alkalizing.
Kodwa kuthiwani, empeleni, uma kuthiwa umkhiqizo wenza i-alkalize noma yenza umzimba ube ne-asidi? Ibaba yini ngempela?
Ukuhlukaniswa kwe-acid-base kwethulwa eminyakeni eyi-100 edlule. Kusekelwe ekuhlaziyweni komlotha (ukuhlaziywa komlotha) okutholwe lapho umkhiqizo ushiswa elabhorethri - elingisa izinqubo ezenzeka ngesikhathi sokugaya. Ngokwemiphumela yokulinganisa i-pH yomlotha, imikhiqizo ihlukaniswa njenge-acidic noma i-alkaline.
Manje ososayensi baye bafakazela ukuthi ukuhlaziywa komlotha akulungile, ngakho bakhetha ukusebenzisa i-pH yomchamo owakhiwe ngemva kokugaya umkhiqizo othile.
Ukudla okune-asidi kuqukethe amaprotheni amaningi, i-phosphorus nesibabule. Bandisa inani le-asidi ehlungwa yizinso futhi benze umchamo we-pH ushintshele ohlangothini "olune-acidic". Ngakolunye uhlangothi, izithelo nemifino kuphezulu ku-potassium, i-calcium, ne-magnesium, futhi ekugcineni kunciphisa inani le-asidi ukuthi izinso zihlunga, ngakho-ke i-pH izoba ngaphezu kwe-7 - i-alkaline eyengeziwe.
Lokhu kuchaza ukuthi kungani umchamo ungaba ne-asidi eyengeziwe emahoreni ambalwa ngemva kokudla isiteki noma i-alkaline ngaphezulu ngemva kokudla isaladi yemifino.
Umphumela othakazelisayo waleli khono lokulawula i-asidi ezinso yi-pH “ye-alkaline” yokudla okubonakala kune-asidi njengolamula noma uviniga we-apula cider.
Kusukela kumcabango wokuzijwayeza
Abaningi be-alkaline dieters basebenzisa ama-test strips ukuhlola i-acidity yomchamo wabo. Bakholelwa ukuthi kusiza ukunquma ukuthi umzimba wabo une-acidic kangakanani. Kodwa, nakuba i-acidity yomchamo ekhishwa emzimbeni ingase ihluke kuye ngokuthi ukudla okudliwayo, i-pH yegazi ayishintshi kakhulu.
Isizathu sokuthi ukudla kube nomphumela olinganiselwe ku-pH yegazi ingoba umzimba kufanele ugcine i-pH phakathi kuka-7,35 no-7,45 ukuze izinqubo ezivamile zamaselula zisebenze. Ngama-pathologies ahlukahlukene kanye nokuphazamiseka kwe-metabolic (umdlavuza, ukuhlukumezeka, isifo sikashukela, ukungasebenzi kahle kwezinso, njll.), inani le-pH legazi lingaphandle kwebanga elijwayelekile. Isimo sokushintsha ngisho kancane ku-pH sibizwa nge-acidosis noma i-alkalosis, eyingozi kakhulu futhi engabulala.
Ngakho-ke, abantu abanesifo sezinso abathambekele ku-urolithiasis, isifo sikashukela nezinye izinkinga ze-metabolic kudingeka baqaphe kakhulu futhi banciphise kakhulu ukudla okunamaprotheni nokunye ukudla okune-asidi ukuze kwehliswe umthwalo ezinso futhi bagweme i-acidosis. Futhi, ukudla okune-alkali kubalulekile ezimweni zengozi yamatshe ezinso.
Uma ngokujwayelekile ukudla kungalifaki i-asidi egazini, kungenzeka yini ukuthi sikhulume “nge-acidification yomzimba”? Indaba ye-acidity ingasondezwa ngakolunye uhlangothi. Cabangela izinqubo ezenzeka emathunjini.
Amathumbu athandekayo
Kuyaziwa ukuthi amathumbu omuntu ahlala ama-3-4 kg we-microorganisms ehlanganisa amavithamini futhi avikele umzimba ezifweni, asekele umsebenzi we-gastrointestinal tract, futhi abambe iqhaza ekugayweni kokudla.
Ingxenye ebalulekile yokucubungula ama-carbohydrate yenzeka emathunjini ngosizo lwama-microorganisms, i-substrate eyinhloko okuyi-fiber. Njengomphumela wokuvutshelwa, i-glucose etholakala ekuqhekekeni kwama-molecule amade e-carbohydrate ihlukana ibe ama-molecule alula ngokwakhiwa kwamandla asetshenziswa amangqamuzana omzimba ukuze aphendule amakhemikhali e-biochemical.
Ukuze uthole ireferensi. IGlucose iwumthombo oyinhloko wamandla ezinqubweni ezibalulekile zomzimba. Ngaphansi kokusebenza kwama-enzyme emzimbeni womuntu, i-glucose ihlukaniswa ngokwakhiwa kwendawo yokugcina amandla ngendlela yama-molecule e-ATP. Lezi zinqubo zibizwa ngokuthi i-glycolysis kanye ne-fermentation. Ukuvutshelwa kwenzeka ngaphandle kokubamba iqhaza komoya-mpilo futhi ezimweni eziningi kwenziwa ama-microorganisms.
Ngokudla okunama-carbohydrate amaningi: ushukela ocolisisiwe (i-sucrose), i-lactose evela emikhiqizweni yobisi, i-fructose evela ezithelweni, isitashi esigayeka kalula sikafulawa, okusanhlamvu nemifino enesitashi, kuholela eqinisweni lokuthi ukuvutshelwa emathunjini kuba yimikhiqizo eqinile futhi ebolayo - i-lactic acid namanye ama-acids abangela ukwanda kwe-acidity emgodini wamathumbu. Futhi, imikhiqizo eminingi ebolile ibangela ukuqunjelwa, ukuqunjelwa kanye ne-flatulence.
Ngaphezu kwezitshalo ezinobungane, amabhaktheriya e-purefactive, ama-microorganisms e-pathogenic, isikhunta, ne-protozoa nawo angaphila emathunjini. Ngakho-ke, ibhalansi yezinqubo ezimbili igcinwa njalo emathunjini: ukubola nokuvutshelwa.
Njengoba wazi, ukudla okunama-protein asindayo kugaywa ngobunzima obukhulu, futhi lokhu kuthatha isikhathi eside. Uma sekungene emathunjini, ukudla okungagayeki, njengenyama, kuba idili lezitshalo ezibolile. Lokhu kuholela ezinqubweni zokubola, ngenxa yalokho kukhishwa imikhiqizo eminingi yokubola: "ubuthi be-cadaveric", i-ammonia, i-hydrogen sulfide, i-acetic acid, njll., kuyilapho indawo yangaphakathi yamathumbu iba acidic, okubangela ukufa kwayo " friendly” flora.
Ezingeni lomzimba, "ukumuncu" kuzibonakalisa njengokuhluleka kokugaya ukudla, i-dysbacteriosis, ubuthakathaka, ukuncipha kokuzivikela komzimba kanye nokuqubuka kwesikhumba. Ezingeni elingokwengqondo, ukunganaki, ubuvila, ubuthuntu bokuqaphela, isimo sengqondo esibi, imicabango edabukisayo ingabonisa ukuba khona kwezinqubo ezimuncu emathunjini - ngegama, yonke into ebizwa ngokuthi "okumuncu" nge-slang.
Ake sifinyeze:
- ngokuvamile, ukudla esikudlayo akuphazamisi i-pH yegazi, ngokulandelanayo, ayenzi i-asidi noma i-alkalize igazi. Kodwa-ke, esimweni se-pathologies, ukuphazamiseka kwe-metabolic futhi uma ukudla okuqinile kungabonwa, kungase kube nokushintsha kwe-pH yegazi kwelinye icala nakwelinye, okuyingozi empilweni nokuphila.
- Ukudla esikudlayo kuthinta i-pH yomchamo wethu. Okungase kube isignali kakade kubantu abanokukhubazeka kwezinso, abajwayele ukwakheka kwamatshe.
- Ukudla okunamaprotheni asindayo kanye nokusetshenziswa ngokweqile kukashukela olula kungaholela ekwenzeni i-asidi yendawo yangaphakathi yamathumbu, ifake ubuthi ngemikhiqizo yemfucuza enobuthi ye-purefactive flora kanye ne-dysbacteriosis, okungabangeli nje ukungasebenzi kahle kwamathumbu uqobo kanye nobuthi bezicubu ezizungezile, kodwa futhi. usongo empilweni yomzimba, ngokomzimba nangokwengqondo.
Ngokucabangela wonke la maqiniso, singafingqa: ukudla okune-alkali, okungukuthi, ukudla ukudla okune-alkali (imifino, izithelo, okusanhlamvu, amantongomane, njll.) nokunciphisa ukusetshenziswa kokudla okune-asidi (inyama, amaqanda, imikhiqizo yobisi, amaswidi, njll.) ukudla okunesitashi) kungabhekwa njengenye yezimiso eziyisisekelo zokudla okunempilo (i-detox diet). Ukudla okune-alkali kunganconywa ukugcina, ukubuyisela impilo nokuthuthukisa izinga lokuphila.