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.). )

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.