It is found that eating more alkaline food can keep the blood weakly alkaline, reduce the acidic substances such as lactic acid and urea in the blood, and prevent them from depositing on the tube wall, thus softening blood vessels. Therefore, some people call alkaline food "a cleaner for blood and blood vessels". The pH mentioned here is not the nature of the food itself, but the nature of the elements left in the body after digestion and absorption. Common acidic elements are nitrogen, carbon and sulfur. Common alkaline elements are potassium, sodium, calcium, magnesium and so on. Some foods taste sour, such as tomatoes and oranges, but they are all strongly alkaline foods, because the last element after their metabolism in the body is potassium.

It should be noted that some foods, such as hawthorn, tomatoes, vinegar, plums, etc., will be mistaken for acidic foods because of their sour taste. In fact, these things are typical alkaline foods.

What is acidic or alkaline food?

The so-called acidic food or alkaline food does not refer to the food with sour or salty taste, but refers to the food that produces dominant cations or anions after digestion, absorption and metabolism. In other words, a certain food, such as potassium, sodium, calcium, magnesium and other cations produced after metabolism, is an alkaline food; However, foods that produce anions such as phosphorus, chlorine and sulfur after metabolism are acidic foods. Lemon, citrus and carambola taste sour, but after metabolism, organic acids become water and carbon dioxide, and the latter is exhaled through the lungs, and the remaining cations are dominant and still belong to alkaline food; Similarly, although meat, fish, eggs and rice flour are not sour, they produce more negative ions after metabolism and still belong to acidic foods. Therefore, it is impossible to distinguish acidic food from alkaline food in taste.

Food acid-base table

Strongly acidic food: egg yolk, cheese, dessert, sugar, tuna, flounder.

Acidic food: ham, bacon, chicken, pork, eel, beef, bread and wheat.

Weakly acidic food: white rice, peanuts, beer, laver, octopus, chocolate, hollow powder, onion.

Strongly alkaline foods: grapes, tea, wine, kelp, oranges, persimmons, cucumbers and carrots.

Moderately alkaline foods: soybeans, tomatoes, bananas, strawberries, protein, prunes, lemons, spinach, etc.

Weak alkaline food: red beans, apples, Chinese cabbage, tofu, cabbage, rape, pears, potatoes.

Most people have a vague understanding of the acidity and alkalinity of food, and think that lemon that tastes sour is acidic. In fact, the acidity and alkalinity of food is not simply judged by taste. The so-called acidity and alkalinity of food refers to whether the inorganic salts in food are acidic or alkaline. The acidity and alkalinity of food depends on the type and content ratio of minerals contained in food: potassium, sodium, calcium, magnesium and iron react in an alkaline way after entering the human body; Phosphorus, chlorine and sulfur are acidic after entering the human body.

Alkaline foods are mainly divided into:

1. Vegetables and fruits;

Second, seaweed;

Third, nuts;

4. Cereals and beans that have sprouted.

Avoid or reduce the intake of the following acidic foods:

First, starch;

Second, animal food;

Third, sweets;

4. Refined processed food (such as white bread);

5. Fried food or cream;

Six, beans (such as peanuts, etc.). )