Ke noiʻi nei nā kānaka ʻepekema i ka hopena o ka meaʻai ma ke koena acid-base o ke kino ma ke kālailai ʻana i ka hui ʻana o nā meaʻai. Inā ʻoi aku ka alkaline o ka ʻāpana mineral, a laila ʻoi aku ka nui o ka hopena o ka huahana, a me ka hope.
I nā huaʻōlelo ʻē aʻe, ʻo ka hopena o ke kino i kekahi mau microelements e hoʻoholo ai i nā meaʻai e alkalizing a me nā mea e hoʻoheheʻe ʻia. ʻO nā lemona, no ka laʻana, he ʻakika iā lākou iho, akā loaʻa kahi hopena alkaline i ka wā o ka digestion. Pēlā nō, he hopena alkaline ka waiū ma waho o ke kino, akā he hopena waikawa ke hoʻoheheʻe ʻia.
ʻO ka hoʻohui ʻana o ka lepo i hoʻohana ʻia no ka ulu ʻana i nā huaʻai a me nā mea kanu he hopena koʻikoʻi i kā lākou mau waiwai mineral. ʻO ka hopena, ʻokoʻa paha ka ʻike o kekahi mau mea, a ʻike paha nā papa ʻokoʻa i nā pae pH like ʻole (acidity-alkalinity) o nā huahana like.
ʻO ka mea nui i ka meaʻai ʻo ka haʻalele ʻana i nā meaʻai i hana ʻia mai ka meaʻai, hoʻololi iā lākou me nā mea hou, a hāʻawi i ka makemake i nā huaʻai a me nā mea kanu.
Ka papa inoa o nā huaʻai alkaline a me ka oxidizing, nā meaʻai a me nā meaʻai ʻē aʻe
nā meaʻai alkaline
alkaline loa: ka paʻakai, chlorella, dulse, lemona, lentils, linden, lotus root, wai mineral, nectarine, onion, persimmon, pineapple, hua paukena, raspberry, paʻakai kai, kai a me nā limu ʻē aʻe, spirulina, ʻuala, tangerine, umeboshi plum, ke kalo aʻa, ka wai ʻai meaʻai, ka melika.
Nā meaʻai alkaline haʻahaʻa:
apricots, arugula, asparagus, kī kī, pi (mau ʻōmaʻomaʻo hou), broccoli, cantaloupe, carob, kāloti, ʻāpala, cashews, chestnuts, hua citrus, dandelion, kī dandelion, ʻeleʻele, endive, kālika, ginger (hou), ginseng kī , Kohlrabi, Pepa Keniana, huawaina, pepa, tii la'au, kombucha, hua makemake, kelp, kiwi, oliva, pasili, mango, parsnips, peas, raspberries, soy sauce, mustard, mea ala, kulina momona, turnips.
Nā meaʻai alkaline nāwaliwali:
nā ʻāpala ʻawaʻawa, ka pears, ka ʻāpala cider winika, nā ʻalemona, nā avocados, nā bele, nā ʻeleʻele, ka vīnega laiki ʻulaʻula, ke kāpeti, ka puaʻa, cherries, eggplant, ginseng, kī ʻōmaʻomaʻo, nā mea kanu lāʻau, hua sesame, meli, leeks, hū meaʻai, papaya , radish, haloo, peach, marinades, ʻuala, paukena, rice syrup, swede.
Nā meaʻai alkaline haʻahaʻa:
alfalfa sprouts, avocado aila, beets, brussels sprouts, blueberries, celery, cilantro, banana, aila niu, kukumba, currants, mea kanu fermented, aila linseed, waiu kalua, ginger ti, kofe, huawaina, aila hemp, lettuce, oats, olive aila, quinoa, huawaina, zucchini, strawberries, hua sunflower, tahini, turnips, umeboshi vinega, laiki hihiu.
ʻO nā huahana oxidizing
ʻO nā huahana oxidizing liʻiliʻi loa:
paʻakai kao, amaranth, laiki ʻeleʻele, niu, curry, hua maloʻo, pi, fiku, ʻaila hua waina, meli, kofe, maple syrup, pine nuts, rhubarb, hipa cheese, rapeseed oil, spinach, beans, zucchini.
Nā huahana oxidizing nāwaliwali:
adzuki, waiʻona, kī ʻeleʻele, ʻaila ʻalemona, tofu, waiu kao, wīnega balsamic, buckwheat, chard, waiu bipi, ʻaila sesame, ʻōmato.
ʻO nā meaʻai hoʻokahe haʻahaʻa:
ʻO ka bale bale, ka pīkī, ka laiki basmati, ke kofe, ke kulina, ka sinapi, ka nutmeg, ka oat bran, ka pecan, ka pomegerane, nā paʻi.
Nā huahana oxidizing ikaika:
nā mea ʻono hana, ka bale, ke kō ʻeleʻele, ka koko, nā hazelnut, nā hop, nā soya, ke kō, ka paʻakai, ka walnuts, ka berena keʻokeʻo, ʻaila pulu pulupulu, ka vīnega keʻokeʻo, ka waina, hū.