1. The acidity and alkalinity of food refers to the state of food metabolized in the body after digestion and absorption.

2. Generally speaking, acidic foods contain more non-metal minerals such as sulfur and phosphorus; foods containing potassium, calcium, magnesium and other metal elements have alkaline oxides in the human body , foods containing this type of food are alkaline.

3. Common acidic foods in daily life include:

Egg yolks, cheese, pastries made with white sugar, mullet roe, ham, bacon, chicken, tuna, pork, eel, Beef, bread, wheat, butter, horsemeat, white rice, flour, peanuts, beer, wine, fried food, seaweed, clams, octopus, loach

4. Common alkaline foods in daily life include :

Red beans, radish, apple, cabbage, onion, tofu, dried radish, soybean, carrot, tomato, banana, orange, pumpkin, strawberry, egg white, prune, lemon, spinach, hawthorn, tomato , vinegar, plums, grapes, tea, wine, kelp sprouts, kelp, etc.

Attention! It can be seen from the above that the so-called acidic foods cannot be understood as foods with sour taste. Fruits with sour taste such as tomatoes, oranges, hawthorns, bayberries, etc. are metabolized in the body. The final effect on the human body is alkaline.

5. Simple food acid-base memory method:

(1) Vegetables, fruits, seaweeds, nuts, whole grains, and most fish are alkaline foods;

(2) Refined grains, starches, sweets, butter, and meat are all acidic

6. The relationship between food acid-base and vitamins:

(1 ) Adding alkali to food: It is not advisable to add alkali when cooking rice, porridge, beans, or stir-frying. Alkali can easily accelerate the destruction of vitamin C and vitamin B complex. However, the conjugated niacin contained in corn is not easily absorbed by the human body, so when making corn foods, you should add some alkali to it, so that the conjugated niacin can be easily absorbed and utilized by the body.

(2) Adding acid to food: Vegetables should be washed first and then cut, otherwise water-soluble vitamins and minerals will be lost. When cutting vegetables, use your hands to tear whatever you can, and try to use a knife as little as possible, because iron will accelerate the oxidation of vitamin C. In addition, when cooking, stir-fry quickly and add as little water as possible. Adding some vinegar appropriately when stewing can protect vitamin C from loss.

(3) Things to note: a/ Eating shallots and tofu together will indeed affect the absorption of calcium, because the oxalic acid in the shallots will combine with the calcium in the tofu. People who need to enhance calcium absorption should indeed eat less, but ordinary people don’t need to pay too much attention; b/ Fruits and seafood are not easy to digest. If you eat grapes, hawthorns, pomegranates, persimmons and other fruits while eating seafood, vomiting, bloating, abdominal pain, diarrhea, etc. will occur. Because these fruits contain tannic acid, when they encounter the protein in aquatic products, they will precipitate and solidify, forming substances that are not easily digested. You should wait at least 4 hours after eating seafood before eating such fruits; shrimp + vitamin C can cause arsenic poisoning.

The last sentence summarizes: An acidic body affects health, and an alkaline body is good for health!