Tambayi Likitan Abincin: Abincin Alkaline vs Abincin Acidic

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Q: Menene kimiyya bayan alkaline da abinci na acidic? Shin duk abin yabo ne ko ya kamata in damu?

A: Wasu mutane suna rantsuwa da abincin alkaline, yayin da wasu suka ce damuwa game da idan abincin ku na acidic ko alkaline ba shi da amfani, suna nuna gaskiyar cewa shaida mai karfi na muhimmancinsa a cikin mutane ba ta da kyau. Kodayake ban ba da shawarar cewa ku kafa abincinku da farko akan wannan jigo ba, babban saƙon abin da ake buƙata don cin abincin alkaline yana da kyau a bi.

Alkaline, Acid, da maki PRAL

Abin da ke sa abinci acidic ko alkaline ba shine abin da kuke tunani ba.

Auki na biyu kuma ku yi tunanin abincin acidic na yau da kullun da muke ci. Lemon zai iya shiga cikin zuciyar ku. Lemon tsami yana da acidic domin yana dauke da citric acid, amma idan muna magana akan ma'aunin acid/base balance na jikinka, me ke sa abinci ya zama acidic ko baya da alaka da abin da ke faruwa a cikin koda.

Lokacin da abubuwan gina jiki a cikin abincin suka isa kodan ku, suna samar da ƙarin ammonium (acidic) ko bicarbonate (alkaline). Masana kimiyya sun ƙirƙiri wata hanya don aunawa da ƙimar abinci dangane da wannan da ake kira ƙimar Renal Acid Load (PRAL). Kifi, nama, cuku, qwai, da hatsi ana ɗaukar acidic kuma suna da maƙiyan PRAL mai kyau; kayan lambu da 'ya'yan itatuwa ana ɗauka alkaline kuma suna da ƙimar PRAL mara kyau.

Amfanin Alkaline?

Babban abin fargaba game da abincin acidic shine asarar kashi saboda jikin ku yana sakin ma'adanai daga ƙasusuwan ku don inganta pH na jikin ku, amma har yanzu ba a tabbatar da hakan ba a cikin gwajin asibiti na ɗan adam.

Kamar yadda na ambata a baya, tabbatacciyar shaidar da za ta goyi bayan tsananin ɗaukar abincin alkaline (guje wa nama, cuku, da ƙwai don yawan kayan lambu) ya rasa, kodayake binciken daya sami hanyar haɗi tsakanin abincin alkaline da yawan ƙwayar tsoka a cikin mata.

Kuma wani bincike na daban na shekaru uku wanda ya yi la’akari da abincin ’yan wasa da yawa da makin nasu na PRAL ya gano cewa abubuwan da ke cikin furotin a cikin abincin ba su da mahimmanci kamar kayan marmari da kayan lambu idan ana maganar cin abinci na alkaline. Don haka hanya mafi kyau don inganta yanayin alkaline na abincinku ba shine rage cin nama, cuku, kwai, da hatsi ba amma don cin 'ya'yan itatuwa da kayan marmari.

Kariyar Gari

Ganye kari, wanda ya ƙunshi busassun 'ya'yan itatuwa da kayan marmari, sun shahara don ikon "alkalize jikin ku." Studyaya daga cikin binciken ya gano cewa yin amfani da kari na yau da kullun yana rage pH na fitsari, wanda shine alamar maye gurbin gama gari don nauyin abinci/nauyi. Wannan yana ba da shawarar cewa ƙarin kayan ganye na iya taimakawa wajen haɓaka yanayin alkaline na abincinku-duk da haka, bai kamata a gan su a matsayin maye gurbin 'ya'yan itatuwa da kayan marmari ba amma a maimakon haka wani ƙari ne ga tsarin abincin ku.

Abincinku

Na yi imani cewa ba shi da amfani don aunawa da saka idanu akan maki na PRAL na abincin ku, amma idan kun bi ka'idodin cin 'ya'yan itace da/ko kayan lambu a kowane abincin ku yayin da kuke sanya su tsakiyar jita-jita, to, zaku yi shinge na ku. fare zuwa ga abincin ku zama alkaline. Yanayin alkaline a gefe, ba za ku taɓa yin kuskure ba cin ƙarin samfura.

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