Bo-rasaense ba ithuta liphello tsa lijo ho leka-lekana la acid-base 'meleng ka ho hlahloba sebopeho sa liminerale tsa lijo. Haeba motsoako oa diminerale o le alkaline haholo, joale sehlahisoa se ka 'na sa e-ba le phello ea alkaline,' me ka tsela e fapaneng.
Ka mantsoe a mang, karabelo ea 'mele ho li-microelements tse ling e etsa qeto ea hore na ke lijo life tse alkalizing le tse nang le oxidizing. Ka mohlala, lisirilamunu li na le asiti ka botsona, empa li na le phello ea alkaline nakong ea tšilo ea lijo. Ka mokhoa o ts'oanang, lebese le na le phello ea alkaline kantle ho 'mele, empa le na le acidic ha le chekoa.
Sebopeho sa mobu o sebelisoang ho lema litholoana le meroho se na le tšusumetso e kholo ho boleng ba tsona ba liminerale. Ka lebaka leo, litaba tsa lintho tse itseng li ka fapana, 'me litafole tse fapaneng li ka bontša maemo a fapaneng a pH (acidity-alkalinity) ea lihlahisoa tse tšoanang.
Ntho e ka sehloohong ea phepo e nepahetseng ke ho se kenye lijo tse lokisitsoeng lijong, ho li nkela tse ncha, le ho khetha litholoana le meroho.
Lethathamo la litholoana tsa alkaline le oxidizing, meroho le lijo tse ling
lijo tse nang le alkaline
Alkaline haholo: soda le ho e, chlorella, dulse, lemons, lentile, linden, motso oa lotus, metsi a liminerale, nectarine, onion, persimmon, phaenapole, peo ea mokopu, tse tala, letsoai la leoatle, leoatle le algae e meng, spirulina, litapole, tangerine, umeboshi plum, taro ea motso, lero la meroho, lehapu.
Lijo tse itekanetseng tsa alkaline:
liapolekose, arugula, asparagus, dingata tsa tee, linaoa (meroho e mecha), broccoli, cantaloupe, carob, lihoete, liapole, li-cashews, li-chestnuts, litholoana tsa citrus, dandelion, tee ea dandelion, li-blackberries, endive, garlic, ginger (e ncha), tee ea ginseng. , kohlrabi, pepere ea Kenya, grapefruit, pepere, tee ea litlama, kombucha, tholoana ea takatso, kelp, kiwi, mohloaare, parsley, mango, parsnips, lierekisi, raspberries, soy sauce, mosetareta, linoko, poone e monate, turnips.
Lijo tse fokolang tsa alkaline:
liapole tse bolila, lipere, asene ea cider, lialmonde, li-avocado, pepere ea tšepe, monokotšoai, asene ea raese e sootho, k'habeche, cauliflower, cherries, eggplant, ginseng, tee e tala, tee ea litlama, peo ea sesame, mahe a linotsi, liliki, tomoso ea phepo e nepahetseng, papaya , radish, li-mushroom, perekisi, marinades, litapole, mokopu, sirapo ea raese, swede.
Lijo tse nang le alkaline e tlase:
limela tsa alfalfa, oli ea avocado, li-beet, limela tsa brussels, blueberries, celery, cilantro, banana, oli ea kokonate, likomkomere, currants, meroho e halikiloeng, oli ea linseed, lebese le besitsoeng, tee ea ginger, kofi, morara, oli ea hemp, lettuce, oats, mohloaare. oli, quinoa, morara o omisitsoeng, zucchini, fragole, peo ea soneblomo, tahini, turnips, asene ea umeboshi, raese e hlaha.
Lihlahisoa tsa oxidizing
Lihlahisoa tse nang le oxidizing hanyenyane haholo:
chisi ea pōli, amaranth, raese e sootho, kokonate, kheri, litholoana tse omisitsoeng, linaoa, lifeiga, oli ea peo ea morara, mahe a linotsi, kofi, sirapo ea maple, linate tsa phaene, rhubarb, chisi ea linku, oli ea rapeseed, spinach, linaoa, zucchini.
Lihlahisoa tse fokolang tsa oxidizing:
adzuki, joala, tee e ntšo, oli ea almond, tofu, lebese la pōli, asene ea balsame, buckwheat, chard, lebese la khomo, oli ea sesame, tamati.
Lijo tse nang le oxidizing tse itekanetseng:
groats ea harese, makotomane, raese ea basmati, kofi, poone, mosetareta, nutmeg, oat bran, pecan, kharenate, li-prunes.
Lihlahisoa tse nang le oxidizing haholo:
li-sweeteners tsa maiketsetso, harese, tsoekere e sootho, cocoa, makotomane, hop, soya, tsoekere, letsoai, walnuts, bohobe bo tšoeu, oli ea mohloaare, asene e tšoeu, veini, tomoso.