Ososayensi bacwaninga imiphumela yokudla ebhalansi ye-acid-base yomzimba ngokuhlaziya ukwakheka kwamaminerali okudla. Uma ukwakheka kwamaminerali kune-alkaline kakhulu, khona-ke umkhiqizo kungenzeka ube nomphumela we-alkaline, futhi ngokuphambene nalokho.
Ngamanye amazwi, ukusabela komzimba kuma-microelements athile kunquma ukuthi yikuphi ukudla okuyi-alkalizing nokuthi yikuphi oxidizing. Ulamula, isibonelo, ane-asidi ngokwawo, kodwa anomphumela we-alkaline ngesikhathi sokugaya. Ngokufanayo, ubisi lunomphumela we-alkaline ngaphandle komzimba, kodwa umphumela one-asidi uma lugaywe.
Ukwakheka kwenhlabathi esetshenziselwa ukutshala izithelo nemifino kunomthelela omkhulu kumanani abo amaminerali. Ngenxa yalokho, okuqukethwe kwezinto ezithile kungase kuhluke, futhi amathebula ahlukene angase abonise amazinga e-pH ahlukene (i-acidity-alkalinity) yemikhiqizo efanayo.
Into esemqoka ekondlekeni wukungafaki ukudla okugayiwe ekudleni, esikhundleni salokho kufakwe okusha, bese kukhetha izithelo nemifino.
Uhlu lwezithelo ezine-alkaline ne-oxidizing, imifino nokunye ukudla
ukudla okune-alkaline
I-alkaline kakhulu: i-baking soda, i-chlorella, i-dulse, ulamula, i-lentils, i-linden, impande ye-lotus, amanzi amaminerali, i-nectarine, u-anyanisi, i-persimmon, uphayinaphu, imbewu yethanga, ama-raspberries, usawoti wasolwandle, ulwandle nezinye i-algae, i-spirulina, ubhatata, i-tangerine, iplamu ye-umeboshi, taro impande, amajusi emifino, ikhabe.
Ukudla okune-alkali emaphakathi:
amabhilikosi, i-arugula, i-asparagus, izixha zetiye, ubhontshisi (imifino emisha), i-broccoli, i-cantaloupe, i-carob, izaqathe, ama-apula, ama-cashews, ama-chestnuts, izithelo ze-citrus, i-dandelion, itiye le-dandelion, amajikijolo, i-endive, i-garlic, i-ginger (fresh), itiye le-ginseng , i-kohlrabi, upelepele waseKenya, i-grapefruit, upelepele, itiye le-herbal, i-kombucha, isithelo sothando, i-kelp, i-kiwi, iminqumo, i-parsley, imango, i-parsnips, i-peas, ama-raspberries, isoso ye-soy, lwesinaphi, izinongo, ummbila omnandi, u-turnips.
Ukudla okune-alkali okubuthakathaka:
ama-apula amuncu, amapheya, i-apula cider uviniga, ama-alimondi, ukwatapheya, upelepele, amajikijolo, uviniga onsundu werayisi, iklabishi, ukholifulawa, ama-cherries, isitshalo seqanda, i-ginseng, itiye eliluhlaza, itiye le-herbal, imbewu yesesame, uju, amaliki, imvubelo yesondlo, upopo , isithombo, amakhowe, ipentshisi, ama-marinades, amazambane, ithanga, isiraphu yerayisi, i-swede.
Ukudla okune-alkali ephansi:
amahlumela e-alfalfa, amafutha kakotapheya, ama-beet, amahlumela e-brussels, ama-blueberries, isilimo esidliwayo esinamagatsha anamanzi, i-cilantro, ubhanana, amafutha kakhukhunathi, ukhukhamba, ama-currants, imifino evutshiwe, uwoyela we-linseed, ubisi olubhakiwe, itiye le-ginger, ikhofi, amagilebhisi, amafutha e-hemp, ulethisi, i-oats, umnqumo amafutha, iquinoa, omisiwe, i-zucchini, ama-strawberry, imbewu ye-sunflower, i-tahini, i-turnips, uviniga we-umeboshi, irayisi lasendle.
Imikhiqizo ene-oxidizing
Imikhiqizo ene-oxidizing kancane kakhulu:
ushizi wembuzi, i-amaranth, ilayisi elinsundu, ukhukhunathi, ukhari, izithelo ezomisiwe, ubhontshisi, amakhiwane, amafutha embewu yamagilebhisi, uju, ikhofi, isiraphu ye-maple, amantongomane kaphayini, i-rhubarb, ushizi wezimvu, amafutha e-rapeseed, isipinashi, ubhontshisi, i-zucchini.
Imikhiqizo ene-oxidizing ebuthakathaka:
i-adzuki, utshwala, itiye elimnyama, amafutha e-almond, i-tofu, ubisi lwembuzi, uviniga we-balsamic, u-buckwheat, i-chard, ubisi lwenkomo, amafutha e-sesame, utamatisi.
Ukudla oksijini ngokumaphakathi:
i-barley groats, amantongomane, irayisi le-basmati, ikhofi, ummbila, isinaphi, i-nutmeg, i-oat bran, i-pecan, ihalananda, umlimi.
Imikhiqizo ene-oxidizing kakhulu:
ama-sweeteners okwenziwa, ibhali, ushukela onsundu, ukhokho, ama-hazelnuts, amahops, ubhontshisi wesoya, ushukela, usawoti, ama-walnuts, isinkwa esimhlophe, amafutha e-cottonseed, uviniga omhlophe, iwayini, imvubelo.