Nws yog ib qho tseem ceeb kom to taub tias feem ntau nyob rau hauv txawv plab hnyuv taum paug muaj peev xwm sib txawv. Tsis yog tag nrho cov ntawm lawv yog sib npaug pH: lub plab thiab cov kua qab plab ua los ntawm nws yog acidic ntau dua li lub hlwb lossis ntshav, uas, tig mus, ntau alkaline (pH txog 7.1 thiab 7.4, feem). Qhov pH seem yog tsim los ntawm ntau yam proteins (proteins), cov zaub mov thiab los ntawm kev ua haujlwm ntawm lub cev xws li lub raum thiab lub ntsws. Txhua yam peb noj los yog haus, thiab peb ua pa, ua rau pH tshuav nyiaj li cas (peb ua pa ntawm cov pa oxygen, thiab ua pa tawm acidic carbon dioxide).
1) Esophagus - cov acidity hauv qhov esophagus 6,0-7,0 pH.
2) Lub plab - qhov siab tshaj plaws (theoretically) acidity nyob rau hauv lub plab - 8.6 pH. Qhov tsawg kawg yog 8.3 pH.
3) Intestine - txhua yam tsis yooj yim li no, vim hais tias txoj hnyuv txaus kuj nyuaj. Acidity nyob rau hauv plab hnyuv siab plab hnyuv siab raum yog los ntawm 5.6 pH (nyob rau hauv lub teeb ntawm duodenum) mus rau 9.0 pH (acidity ntawm kua txiv ntawm cov nyuv).
Yuav ua li cas los xyuas nws
Qhov yooj yim tshaj thiab txhim khu feem ntau los xyuas seb dab tsi hauv koj lub cev: alkali los yog kua qaub, yuav tsum siv cov ntawv pH-litmus uas hloov xim thaum nws tuaj yeem tiv tau cov qaub ncaug. Qhov kev kuaj no yog ua 2 teev ua ntej lossis 2 teev tom qab noj mov. Rau qhov zoo tshaj plaws, nws yog qhov zoo tshaj rau kev coj nws tam sim ntawd tom qab tsim los. Ib daim ntawm litmus daim ntawv yog muab tso rau ntawm tus nplaig rau 10 feeb. Cov txiaj ntsig tuaj yeem cuam tshuam los ntawm kev ntxhov siab, txhua yam khoom noj thiab dej qab zib uas koj noj. Yog xav tau cov lus teb ntau, sim ntau zaus hauv ib lub lim tiam. Qhov tshwm sim ntawm 6.6-7.0 txhais tau hais tias muaj cov txiaj ntsig li pH, qis dua 6.6 - muaj acidity thiab, qhov kawg, xav tau kev haus cov khoom noj ntau alkaline.
Dab tsi yog qhov nws tau txais
Muaj kev nkag siab, yog li, tias cov pH indices hauv tib neeg lub cev nruab nrab txawv heev, nws yog ib qho yooj yim kom xaus uas tswj nws hauv lub xeev ruaj khov yog ib qho tseem ceeb hauv lub xeev ntawm kev noj qab haus huv. Hnub nyoog tseem yog qhov tseem ceeb tshaj rau cov kua qaub qaum. Qee qhov ntsuas tau yooj yim los tuav cov hluas, thaum tag nrho cov kev tswj mechanisms ua hauj lwm zoo, tab sis nrog txhua tus tshiab kaum, pib thaum muaj hnub nyoog 40, kev ua haujlwm ntawm lub cev ua haujlwm yog txo qis. Tsuas yog li 6-8% ntawm cov pejxeem nyob rau hnub nyoog loj hlob zoo alkali.
Yuav ua li cas pab nws
1) Ua txhaum cai ntawm cov kua qaub ntawm lub cev hauv lub cev tuaj yeem kho, pom cov zaub mov kom yog.
2) Qe khoom: nqaij, nplej, rye, barley, buckwheat, pob kws, cheeses, mis nyuj, yogurt, yogurt, qe, caw, lws suav, kua, citrus kua.
3) Alkaline: txiv lws suav, cucumbers, aubergines, kav zeb, zaub ntsuab, turnips, radishes, rutabaga, beets, carrots, zaub qhwv, kohlrabi, broccoli, dos, qij, qos yaj ywm, yams, Jerusalem artichoke, txiv hmab txiv ntoo, tshuaj yej, ntxhia dej.
Cov nplaum yog: taum, peas, noob taum, kua qaub, txiv ntseej.