Ngaba iVinegar Acid okanye isiseko? Yintoni i-pH yeviniga?

Sisebenzisa iviniga kwiinjongo ezahlukeneyo. Ekuphekeni, ekukhetheni, nasekucoceni ... Ezinye iintlobo zeviniga, ezifana ne-aple cider iviniga, zisebenza njengendlela yendalo yokunyanga izifo.

kuhle Ngaba iviniga i-asidi okanye isiseko?? Ukuba yiasidi okanye isiseko kuchaphazela njani umzimba wethu? 

Ukuze siqonde impendulo kule nto, kufuneka kuqala sazi ukuba yintoni na pH.

Yintoni i-pH?

Ukuqonda ukuba into ethile i-asidi (i-acidic) okanye isiseko (i-alkaline), kufuneka sazi ukuba yintoni i-pH. Igama elithi pH sisishunqulelo se-“hydrogen potential.”

Ke i-pH sisikali esimisela ukuba kukho into eneasidi okanye isiseko. Ixabiso le-PH liphakathi kuka-0–14: 

• 0,0–6,9 ineasidi
• 7.0 ngokungathathi hlangothi
• 7.1–14.0 yialkaline (ekwaziwa njengesiseko) 

Umzimba womntu une-pH phakathi kwe-7.35 kunye ne-7.45, oku kuthetha ukuba i-alkaline kancinane. Ukuba i-pH yomzimba wethu ihla ukusuka kolu luhlu, iinkqubo zangaphakathi zinokungasebenzi kakuhle kwaye ziyeke ngokupheleleyo. Kusenokude kubangele imiphumo enzulu okanye eyingozi.

I-pH yomzimba itshintsha kuphela kwiindawo ezithile zezifo kwaye ayichatshazelwa yinto esiyidlayo. 

Ngaba iviniga i-asidi okanye i-alkaline?

Iviniga; isitheloYenziwe ngayo nantoni na equlethe iswekile, kuquka imifuno kunye neenkozo. Igwele liqala lijike iswekile ibe butywala. Emva koko iguqulwa ibe yi-acetic acid yibhaktheriya.

I-acetic acid yenza iviniga ibe ne-asidi kancinane. Ngokuqhelekileyo Ixabiso le-pH leviniga Kuphakathi kwe-2-3.

Ngaba i-apile cider iviniga i-asidi okanye isiseko?

Njengokutya okuninzi okuneasidi, iviniga yenza umchamo ube neasidi ngakumbi. Nangona kunjalo, iviniga yeapile cider Nangona ineasidi, yenza umzimba ube yialkaline.

I-Apple cider iviniga iveliswa ngokufanayo kwezinye iiviniga, usebenzisa igwele kunye ne-acetic acid bacteria. Umahluko kukuba yenziwe ngama-apile.

Le apile cider iviniga potassium, calcium, nemagniziyam Kuthetha ukuba iqulethe izondlo ze-alkaline ezifana nangaphezulu. Ezi zinciphisa ubungakanani beasidi ekufuneka izintso zihluzwe.

Ngenxa yoko, oku kuphakamisa i-pH yomchamo. Ngenxa yesi sizathu, i-apula cider iviniga ithathwa njenge-alkaline. 

Ngaba i-pH yokutya ibalulekile?

Kule minyaka yangoku, "ukutya kwealkaline” iye yaba yindlela yezempilo. Ukutya okusekelwe kwingcamango yokuba ukutya kunokutshintsha i-pH yomzimba.

Isekelwe kwingcamango yokuba ukutya ukutya okune-asidi kwenza umzimba ube ne-asidi ngakumbi kwaye usengozini kwizifo.

Ukutya okune-alkaline kucingelwa ukuba kunyanga izifo ezininzi.

Nangona kunjalo, into esiyityayo ayichaphazeli i-pH yomzimba wethu. Ukuba i-pH yomzimba wethu idlula ngaphaya koluhlu olunempilo, iya kuba nemiphumo ebulalayo. 

Yiyo loo nto umzimba uneendlela ezininzi zokulawula ngokusondeleyo ibhalansi ye-pH.

Nangona ukutya kunokuchaphazela umchamo pH, oku kwenzeka kuphela ngenxa yokuba umzimba ususa i-acids engaphezulu kumchamo ukugcina ibhalansi ye-pH. Ukongezelela, umchamo pH uchatshazelwa zezinye izinto kwakunye noko sikutyayo.

Ziziphi iingenelo zeviniga?

Iviniga ngumthombo ocebileyo weevithamini kunye neemaminerali. Nazi iinzuzo zeviniga kumzimba womntu;

ukunciphisa i-cholesterol

• Ukusebenzisa iviniga encinci kunye nokutya kunceda ukunciphisa i-cholesterol embi kunye namanqanaba e-cholesterol. i-triglycerideiyayinciphisa kakhulu. 

ukunciphisa iswekile yegazi 

• Iviniga ichaphazela amanqanaba e-insulin. Ukusebenzisa iviniga rhoqo kunceda ukulawula iswekile yegazi. Ithintela ukunyuka nokuhla ngequbuliso.

ukucinezelwa kokutya

• Iviniga icinezela ukutya ngokukwenza uzive ugcwele ixesha elide. 
• Ngoko ke, kunceda ukunciphisa umzimba.

bulala ukungunda

• I-acetic acid equlethwe kwiviniga ine-antifungal kunye ne-bacterial properties.
• Ngokwezifundo, ilwa nokukhula kokungunda kunye nokungunda.

ukubulala iintsholongwane

• Uphononongo lubonise ukuba iviniga iyasebenza ekulweni neentsholongwane ekutyeni. Isetyenziselwa ukubulala ibhaktheriya kwinyama, iziqhamo kunye nemifuno. 

Ngenxa yoko;

Ngenxa yezondlo zayo ze-alkaline, i-apile cider iviniga yenza umchamo ube yi-alkaline kancinane. Nangona kunjalo, zonke iiviniga zine-pH ene-asidi, ezenza zibe ne-asidi.

Nangona kunjalo, i-pH yokutya ayichaphazeli i-pH yomzimba wethu. Ngenxa yokuba iindlela zangaphakathi zigcina amanqanaba emizimba yethu phantsi kolawulo oluqinileyo kwaye ziqinisekisa umsebenzi ochanekileyo.

Ekuphela kwexesha apho i-pH yomzimba ihla ukusuka kolu luhlu kukwixesha lokugula.