Nā meaʻai e hoʻomākala ai ke kino

ʻO ka hapa nui o ka poʻe olakino ʻaʻole pono e kaupalena a pale aku paha mea ʻai ʻakika, ʻAe pū wau me ʻoe Nā lawelawe olakino o ka Ke Kula Nuiʻo Columbiae like me ka hoʻokele o ke kino i kāna mau ʻikika kūlohelohe.

Akā hiki nō i nā meaʻai waikawa ke hōʻeha i nā ʻōuli o kekahi mau ʻano, e like me reflux gastroesophageal, gastritis, ulcer a me ka holoi niho. Maanei mākou e hoʻolako i kekahi o lākou e noʻonoʻo ai inā ʻoe e hele ma waena o nā pilikia i ʻōlelo ʻia.

Nā hua

ka hāʻawi nā hua i nā nui he nui o nā antioxidants a hiki ke kōkua i ka hōʻemi ʻana i nā ʻōuli o GERD, no ka mea ka University of Maryland Paipai ia e ʻai i ka nui o nā hua i kēlā lā i kēia lā, akā no ka poʻe e ʻeha i nā pilikia acidity, ʻaʻole pono e koi ʻia nā hua citrus, no ka mea, he helu helu pH ia ma waena o 2 a me 3 (nā pae waikawa loa), a ʻo nā tumato ʻaʻole ia. kuhikuhi ʻia no ka ʻai ʻana.

ka nā hua me ka acidity kaulike aiʻole me kahi helu pH ma waena o 3 a me 4, ʻo lākou; nā hua waina, nā paina, nā huaʻalani a me nā plum.

Verduras

ʻO ka hapa nui o nā mea kanu hou ʻaʻole ʻakika, eia nō naʻe ʻo ka kāpeti a me ka asparagus he waikawa kūpono ia, me nā helu pH ma waena o 5 a me 6. ʻO nā mea kanu ʻalalika nui loa; kāloti, lettuce a me kaʻuala.

Nā meaʻai Fermented

Hoʻohana ʻia ka Lactic acid e hoʻonui i ka waikawa a ka papa o nā meaʻai hū, i waena o ia mau mea he yogurt, kefir a me miso, he waikawa. Eia nō naʻe, ma ka ʻaoʻao ʻē aʻe, waiwai ka waiū waiū i ka acidic counteract calcium, ʻoiai he alkaline kēia mineral a, e noʻonoʻo ai, ka waiū, ka tofu a me nā meaʻai i kē kēkē. waiwai nui loa ka ʻāpala, ka samani a me ka tuna i ka puna.

Kiʻi kiʻi: marc falardeau - Flickr