Analysis: Foods that contain more minerals such as potassium, sodium, calcium and magnesium are often alkaline in the final metabolites of the body, such as vegetables, fruits, dairy, soybeans and mushrooms. Appropriate combinations with alkaline foods can help maintain the acid-base balance in the body. The acidity or alkalinity of food has nothing to do with its own pH value (food that tastes acidic is not necessarily acidic), but is mainly defined by the fact that the food is digested, absorbed, and metabolized, and then finally becomes acidic or alkaline in the human body. Foods that produce acidic substances are called acidic foods, such as animal organs, muscles, and plant seeds (grains and cereals). Those that produce alkaline substances are called alkaline foods, such as vegetables and beans, and tea. Advice: A. Cold alkaline foods include: Brasenia schreberi, Brasiliensis, Houttuynia cordata (fishweed), water spinach, tomato, zucchini, zucchini, gourd, gourd, melon, melon (melon), cantaloupe, watermelon, watermelon, vegetable gourd, bamboo shoots, kelp. B. Cool alkaline foods include: lotus root, konjac, mushroom, kudzu, beet (purple beetroot), turnip, skimmia japonica, dry celery, amaranth, eggplant, romaine lettuce, wild rice, bitter gourd, watercress, lettuce, watercress, watercress, lettuce, watercress, watercress, lettuce, lettuce, lettuce (lettuce). C. Alkaline foods that are neutral (weaker than positive in the negative series) include: lily, carrot, daikon, coriander, mustard, cabbage, kale, monkey head, black fungus, water chestnut, silverbeet, sweet potato, potato, taro, D. Alkaline foods that are temperate There are: kombu, chamagra, yam, onion, allium (wild garlic), parsnip, leek, potherb mustard, coriander, bell pepper, pumpkin, ginger, scallion.