Although eating is an instinctive behavior of human beings, not everyone drinks reasonably and eats scientifically. In order to fundamentally regulate the immune system, it is necessary to adopt an ideal dietary structure in diet.
Coarse grains with flour and rice
Nutrition experts recommend that "five grains are the supplement, five fruits are the help, five animals are the benefit, and five dishes are the supplement". The so-called five grains, five fruits, five livestock and five vegetables refers to eating a variety of foods, mainly whole grains, supplemented by various fruits, meat and vegetables, which play a role in obtaining and supplementing the body. That is to say, the diet should be based on cereals, and attention should be paid to the collocation of coarse grains with flour and rice. However, with the improvement of social productivity, economic development and the improvement of life, people have played down the "vegetarian-oriented" diet tradition, and the diet has gradually developed in a refined direction, with the decrease of plant staple foods and the increase of animal foods mainly including meat, poultry, eggs and milk.
The dietary structure should be diversified, and the staple food should be carefully matched, mainly to eat whole grains. Rice husk is removed from rice and becomes brown rice. Brown rice is rich in indispensable nutrients and contains a lot of vitamin B, which is lacking in patients with diabetes and beriberi. Vitamin E can prevent aging, and cellulose can prevent constipation. In addition, brown rice can also lose weight, beautify and prevent hypertension, heart disease and cancer. Although the nutritional value of brown rice is 0/9 times that of polished rice, people still eat polished rice every day. Because brown rice is not easy to cook, digest and absorb, and it tastes bad. It is a truth that people like to eat wheat refined standard flour and rich flour.
Flour and rice are rich in carbohydrates, more than 70%, mainly in the form of starch, which is easily digested and absorbed by human body and is the most ideal and economical source of heat energy. The low content of protein, the general lack of lysine and the excess of leucine in cereals lead to the imbalance of amino acids in protein, which is the main reason for the low nutritional value of protein in cereals. Wheat protein also lacks threonine, and corn protein lacks tryptophan, so its biological value is relatively low. Except lysine, leucine and threonine, protein is rich in amino acids, so the nutritional value of rice protein is higher than that of wheat. Although the biological value of wheat protein is lower than that of rice, because of its high protein content, wheat flour can provide more protein for human body than other grains, and the advantage in quantity is enough to make up for the shortage in quality.
Corn, also known as corn, is ground into powdered corn flour, which can be used as corn bread, tortillas, porridge and so on. It has high nutritional value and is one of people's favorite foods. Nicotinic acid contained in corn is bound and cannot be used by human body. Although nicotinic acid can be synthesized from tryptophan in human body, corn protein lacks tryptophan, so the synthesized tryptophan cannot meet the needs of human body. Barley has a better cholesterol-lowering effect than oatmeal, which is beneficial to the liver and intestines. Black rice is nourishing and refreshing, and it is refreshing to eat it often. Black sesame is an anti-aging "brain food", which regulates gastrointestinal function and promotes milk secretion, and is effective for constipation, limb weakness and postpartum anemia. Rice sugar contains more nicotinic acid in the epidermis of grain, but finely ground flour and rice will lose 80% ~ 90% of the total nicotinic acid in grain. Therefore, long-term consumption of refined rice flour and lack of other non-staple foods will also lead to the lack of nicotinic acid. Corn contains more linoleic acid, stearic acid and other components, which has a good effect of lowering cholesterol and can prevent and treat cardiovascular and cerebrovascular sclerosis, neurasthenia, obesity and so on.
The fine staple food, unbalanced nutrition and lack of nutrients affect the immune function of the body. Compound diet, a different protein with low nutritional value, can complement each other in the types and quantities of amino acids, and the nutritional value of protein can be greatly improved. In the diet, rice and flour are the staple foods. If you can selectively mix them with coarse grains such as corn, millet, black rice, buckwheat, oats and sesame, and eat them alternately, eat coarse grains and flour and rice, and eat some coarse grains when eating flour and rice, the nutritional value of cereals will be greatly improved.
But when choosing food, we should abandon moldy food, because eating moldy food such as grain, oil, peanuts, vegetables, meat and so on. , manifested as dizziness, diarrhea, vomiting and other symptoms, with teratogenic and carcinogenic effects, making people prematurely aging.
Eat more fruits, vegetables and potatoes.
Vegetables are mainly rich in vitamins, sugars and dietary fiber, while tender vegetables are rich in phytohormones. Vegetables do not contain fat, and some contain a small amount of protein. Most of the vitamins A and C needed by human body are provided by vegetables and also contain B vitamins. Yellow-green vegetables are rich in carotene, especially dark green leafy vegetables such as leek, rape, amaranth and lettuce leaves, which contain more than 2 mg of carotene per100g. Green leafy vegetables are the direct source of vitamin A, which is mainly obtained from carotene in vegetables.
Different varieties and parts of vegetables contain different nutrients: among them, leafy vegetables such as green vegetables, Chinese cabbage, spinach, amaranth and so on. It mainly contains vitamins C, B2, carotene and trace elements such as iron and magnesium. Roots such as radish, lotus root, lotus root, garlic, taro, lettuce, etc. Generally, they are mainly starch with different nutrients, such as radish containing iodine and bromine, lettuce containing copper, manganese and iodine, celery containing more calcium, copper and flavonoids, etc. Guaqie contains more vitamin C and carotene, such as loofah, wax gourd, eggplant and tomato. Generally, the sugar content of vegetables is less than that of fruits. Among vegetables, the sugar content of carrots, onions and pumpkins is high, which is 2.5% ~ 12%, while the sugar content of tomatoes, green peppers, cucumbers and Chinese cabbage is only 1.5% ~ 4.5%. Some vegetables contain starch-based carbohydrates, such as various taro, potatoes, beans, lotus roots and so on. The starch content of potatoes can reach 24%, which accounts for a large proportion in the diet of some areas and is an important source of heat.
Wild vegetables are generally rich in vitamins such as carotene, riboflavin, ascorbic acid and folic acid, and the content generally exceeds that of cultivated vegetables. Many wild vegetables are rich in vitamin C, and the content of other vitamins is also high. For example, the carotene in wild vegetables is generally more than 4 mg per 100 g.
Most fruits are rich in vitamins, especially vitamin C, carotene, B vitamins, sugars and trace elements. The highest content of vitamin C in fruits is: fresh jujube 300 ~ 600 mg/ 100 g, hawthorn 900 mg/ 100 g, citrus 40 mg/ 100 g, and the content of drupes and drupes is generally low, such as apples, pears, peaches and apricots.
Wild fruits mostly grow spontaneously in nature, and their most important nutritional feature is that their vitamin content is particularly high. Many wild fruits are particularly rich in vitamin C. For example, Rosa laevigata has a vitamin C content as high as 1500 ~ 3000 mg per 100 g, and kiwifruit has a high vitamin C content, generally 40 ~ 400 mg per 100 g, and some of them are as high as10. Rosa roxburghii is a specialty of many provinces in southwest China, and its vitamin C content is dozens of times that of many fruits, and some even reach 2585 mg per 100 grams. Many wild fruits are rich in vitamin C and other vitamins.
Other nutrients in fruits are also high: apples are rich in magnesium, fructose and pectin; Bananas contain vitamins a, b, c, e, p and potassium; Hawthorn contains a variety of organic acids, flavonoids and glycosides; Jujube, grape and litchi contain protein and glucose. Apricot pulp contains high content of carotene, catechol and flavonoids, and almond also contains amygdalin and vitamins. Except nuts, fruits contain calcium, phosphorus and iron, which are generally lower than vegetables. Immature fruits generally have high starch content, but with the maturity of fruits, starch is gradually hydrolyzed into sugar. After a period of storage, the fruit is completely converted into sugar. Bananas and millet have the highest starch content in fruits.
In a word, vegetables and fruits are rich in vitamins, especially vitamin C and carotene, and rich in minerals and trace elements such as calcium, potassium, magnesium, sodium and copper. Inorganic salts in vegetables and fruits are often combined with organic hydrochloric acid to form salts or become a part of organic matter, which is easily absorbed by the human body. Vegetables and fruits are the main sources of dietary fiber. The maturity of vegetables and fruits is closely related to their sugar content, which generally increases with the increase of maturity, so the taste with high maturity is sweeter.
To sum up, eating more vegetables, fruits and potatoes can increase cardiovascular health and effectively regulate the immune system. Therefore, fruits, vegetables and potatoes should be scientifically matched, because fruits and vegetables contain different nutrients and have different special physiological functions. Fresh vegetables are rich in water, vitamins, various minerals and cellulose, which can help the body absorb protein, fat and sugar. Experiments show that the intestinal absorption rate of protein who only eats meat is 70%, and it can be increased to over 90% if he eats vegetables at the same time. This function of vegetables can't be achieved by fruits. Naturally, all kinds of vegetables contain different nutrients, and some fruits contain nutrients that vegetables cannot replace. Therefore, when eating vegetables, don't be picky about food. Eat a variety of vegetables, often changing varieties, with protein, fat, potato food. At the same time, eat some healthy fruits and give full play to the "complementary food" function of various vegetables, fruits and potatoes.
Balanced intake of milk, eggs and beans
Eat milk, eggs, beans or their products every day. In addition to being rich in high-quality protein and vitamins, milk also has a high calcium content and high utilization rate. Eggs mainly provide protein and fat, with high lecithin content; Beans are rich in high-quality protein, unsaturated fatty acids, calcium and multivitamins.
Milk is a well-known nutritional tonic, and it is also a food suitable for men, women and children. There are many kinds of milk, including whole milk, skim milk, yogurt, milk powder and so on. Milk is rich in nutrients, including water, protein, fat, sugar, calcium, phosphorus, iron, magnesium, potassium, sodium, nicotinic acid, pantothenic acid, vitamins A, B 1, B2, C and so on. Among them, milk contains more protein than human milk, and contains 8 kinds of essential amino acids. Milk is rich in protein and belongs to high-quality protein, which is better than protein of fish. It is not only easy to decompose and absorb, but also very suitable for human needs. Milk has high fat content, small fat particles, highly dispersed colloidal state and high digestion and absorption rate. Therefore, milk is especially suitable for children, people who are recovering from illness and weak.
Milk contains a lot of inorganic salts, especially calcium, phosphorus and potassium. The calcium content per100g is as high as115 ~120mg, which is equivalent to the whole daily requirement of human body, and the absorption and utilization rate is very high. A large number of data show that with the increase of age, the daily loss of calcium in human body can reach 30 ~ 50 mg, leading to osteoporosis. Milk has high calcium content and the ratio of calcium to phosphorus meets the demand, so it is an excellent food to prevent osteoporosis. The iron content in milk is lower than that in human milk, so when feeding your baby, you should pay attention to supplementing iron-rich foods from the fourth month. Milk contains more vitamins A, C and B2 (the most easily deficient vitamins in the diet). There is not much vitamin D in milk, so babies who take milk as their staple food should pay attention to vitamin D supplementation. The carbohydrate contained in milk is lactose, and the sweetness of lactose is only 1/6 of sucrose. It has the effects of regulating gastric acid, promoting gastrointestinal peristalsis and digestive gland secretion. Milk is not only nutritious, but also has the function of preventing and treating some diseases. Drinking milk or dairy products often can enhance the body's disease resistance.
Eggs provide extremely balanced protein, fat, vitamins and minerals, and are one of the most perfect foods known to mankind. Protein digestion and absorption rate of eggs is very high. Protein of eggs is a complete protein, which contains 8 kinds of amino acids necessary for maintaining life and promoting human growth and development. These substances are different from those in rice flour. Therefore, a proper amount of eggs mixed into rice and pasta can make all kinds of amino acids eaten in each meal more complete, improve the quality of protein and facilitate people's absorption and utilization. Eggs include eggs, duck eggs, goose eggs, quail eggs and pigeon eggs.
No matter what kind of eggs, the fat is mainly concentrated in the yolk, and the nutritional value of the yolk far exceeds that of protein. Protein protein is rich in content, which is a good nutritious food, and egg yolk is also an excellent tonic. According to the determination and analysis, 30 grams of egg white contains about 5 grams of protein, 9 mg of calcium, 8 mg of phosphorus and 0. 1 mg of iron, and contains no fat. 30g egg yolk contains about 7g protein, 0/5g fat/kloc-,67mg calcium, 266mg phosphorus and 3.5mg iron. The fat content of egg yolk is as high as 33.3%, and that of duck egg yolk is as high as 36.2%. The fat content in protein is very low, the protein content of duck eggs is 0.03%, and the content of eggs and goose eggs is 0.02%. Egg yolk also contains high cholesterol, and the content of eggs per100g is: duck eggs 634 mg, preserved eggs 649 mg, salted duck eggs 2 1 10 mg; Egg 680 mg, yolk 1705 mg. Proper cholesterol is very important for the manufacture and maintenance of nerve cells.
The nutritional components of eggs are mainly protein and fat, while the fat in eggs is mainly composed of unsaturated fatty acids, which is liquid at room temperature and easily absorbed by the human body. Egg yolk also contains a lot of lecithin, cephalin and sphingomyelin, which are necessary nutrients for the development and growth of human brain and nerve tissue. In addition, eggs also contain a very small amount of carbohydrates, mainly glucose, and eggs are only 1% ~ 2%. Eggs are rich in vitamins, mainly concentrated in yolk, including vitamin A, vitamin E and most B vitamins, which are excellent sources of vitamin B 12. Besides cod liver oil, eggs are a rich natural source of vitamin D.
Eggs can greatly meet the nutritional needs of the body, and eggs can be made into high-quality diet food. For the elderly, some foods are difficult to chew because of low energy consumption. Eggs are their best food. When the human body is working hard, the brain and nerves consume a lot of substances, mainly calcium and phosphorus. Egg yolk has the most content and is easy to digest, absorb and utilize. Egg yolk contains a lot of iron, which is the raw material for making hemoglobin. Iron deficiency anemia will occur in human body, so egg yolk is a good product for enriching blood. Adding eggs to any food will increase the nutritional quality of food.
The inorganic salts and vitamin A in duck eggs are higher than those in eggs, which also has a good nourishing effect on human body. Preserved eggs are not edible because they contain more cholesterol. Quail eggs are more nutritious than all poultry eggs and have medicinal value. They are known as "animal ginseng".
If we want to meet the human body's demand for essential amino acids, each person should consume 50 ~ 100 grams of eggs every day. It is most beneficial for mental workers to cooperate with some soybeans.
Beans include soybeans, peas, broad beans, cowpeas, mung beans, adzuki beans and kidney beans. According to the nutritional composition of beans, beans can be divided into two categories: one is soybeans, such as soybeans, black beans, green beans, etc., which contain high protein and fat and relatively few carbohydrates; The other is miscellaneous beans, other beans except soybeans have high carbohydrate content, moderate protein and low fat content. The amino acid composition of bean protein is good, but soybean is the best, its amino acid composition is close to the needs of human body, and it is rich in lysine that cereals lack.
Among all plant foods, soybean is the only food with high protein, high fat and high calorie that can compete with animal foods. Soybean contains a lot of protein, because soybean is the reproductive organ of plants, and it accumulates a lot of polymer nutrients during its growth. The content of protein in some soybean varieties is as high as 52%. The protein content of soybean is three times that of wheat and four times that of rice and corn. Every 1 kg of soybean is equivalent to 2.3 kg of lean meat and 2 kg of beef, which is equivalent to the protein content of 12 kg of milk. This characteristic of soybean nutrition makes it have a very prominent and important significance in the dietary structure.
The nutritional value of protein depends on whether the amino acid composition meets the needs of human body. Soybean is an excellent plant protein, and its protein contains eight essential amino acids which are very suitable for human needs, especially lysine, and its content is 10 times that of cereals. The threonine content is about five times that of cereals. Lysine is the first restrictive amino acid in all cereals. Therefore, mixing beans or their products with cereals can not only make up for the lack of protein in cereals, but also make up for the lack of amino acids in other cereals, thus significantly improving the nutritional value of mixed food protein. For example, adding 15% soybean flour to wheat flour will increase the protein utilization rate of wheat by 1.8 times, so soybean is an ideal complementary food for cereals.
The content of protein in other beans is also significantly higher than that in cereals, and the content of lysine is also relatively rich, such as miscellaneous beans, so it is also a good complementary food for cereals.
Food is the main dietary structure. In order to meet the human demand for protein, the total demand of 80 grams of protein per day for adults should include 20 grams of soybean and oil protein.
Beans are also rich in inorganic salts such as calcium, phosphorus, iron and zinc, and the content of B vitamins is also significantly higher than that of rice, flour, corn flour and other cereals, and some are several times or even dozens of times higher. The content of vitamin B 1 in peas ranks first among all kinds of cereals. Although beans do not contain vitamin C, if bean sprouts made of soybeans or mung beans are used scientifically, their vitamin C content can reach 20 mg per 100 g. Therefore, regular consumption of bean products can supplement the necessary inorganic salts and vitamins, promote metabolism, balance nutrition and improve the immunity of the immune system.
Compared with cereals, the content of carbohydrates in soybeans is low, only 25% ~ 30%, of which about 50% are raffinose and stachyose which cannot be digested and absorbed by human body, so soy products are excellent foods for diabetic patients. The carbohydrate content of other beans is higher than that of soybeans, about 50% ~ 60%, and that of adzuki beans is higher. Cooking rice and porridge with adzuki beans and rice (or millet) will not only make the nutrition of rice or porridge more comprehensive, but also increase the flavor of adzuki beans and stimulate people's appetite.
In addition, soybean is rich in soybean lecithin, aspartic acid, glutamic acid, choline and stigmasterol, which is beneficial to human health and plays a good role in promoting growth and development, enhancing memory, maintaining normal liver function, preventing arteriosclerosis and maintaining vigorous youthful vitality. Therefore, eating soybeans often can make people grow skin, replenish qi and color, replenish bone marrow, increase physical strength and replenish energy.
Protein, fat, sugar, calcium, vitamin B and glutamic acid contained in soybeans are the main brain-nourishing nutrients. Glutamate is the basic substance of brain activity and plays an important role in exciting or inhibiting brain nerve cells. If you eat 50 grams of beans, you can get 120 mg of calcium, which can not only increase protein's intake, but also make up for the lack of lysine in food. Soybean is an ideal food for preventing and treating coronary heart disease, hypertension and arteriosclerosis. Taking soybean as an important source of lecithin is one of the secrets of people's health and longevity, because high cholesterol will lead to arteriosclerosis and blocked blood flow, and lecithin happens to be the most soluble substance in body fat and harmful deposits.
There are many kinds of bean products, mainly including tofu, thousand slices, yuba, carrion, soybean milk, lobster sauce and soy sauce.
Soybean is rich in nutrition, which is like "icing on the cake" when matched with nutritious milk and eggs, and then eaten together with vegetables, fruits and grains, which complement each other and form the best diet.
Meat and vegetable collocation
Diet needs a balanced diet of meat and vegetables. People who eat plant foods for a long time will inevitably lack essential nutrients in their bodies, so they should always eat fish, poultry, eggs and lean meat in moderation, and eat less fat and meat oil. Animal food, such as poultry, eggs, lean meat, fish, etc. It is a good source of high-quality protein, fat-soluble vitamins A and D, vitamin B and minerals, while fat and meat oil are high-energy and high-fat foods. Excessive intake will cause obesity, and obesity will become a pathogenic factor of some chronic diseases.
Nutritionists believe that the human body needs a lot of high-quality protein and essential amino acids every day in the process of growth and development. Vegetarian food, except beans, contains less protein and has low nutritional value, so it is not easy to be digested, absorbed and utilized by human body. Animal protein is close to human body composition, easy to be absorbed, and its amino acid composition is comprehensive, while vegetarian food often lacks some essential amino acids, such as lysine in cereals and methionine in beans. These amino acids cannot be synthesized in the body and must be supplied by food. Long-term vegetarianism will inevitably lead to the lack of these essential amino acids in the body, thus affecting the synthesis of protein in the body. On the contrary, pigs, chickens, ducks, geese, fish, especially fish, are rich in high-quality protein, unsaturated fatty acids that can reduce blood fat, and vitamins and trace elements that the human body is easy to lack.
Therefore, nutrition experts suggest that a healthy diet should be based on plant food, supplemented by animal food, and give consideration to coarse grains and flour and rice meat. There should also be some meat and moderate fat in the food. The total fat content in food should reach at least 50 grams per day. Never look at "meat" and "insulate" it. Only the combination of meat and vegetables, comprehensive nutrition and balanced diet can ensure a good nutritional state in the body and will not weaken the function of the immune system.
From a nutritional point of view, animal foods such as meat, poultry, fish, eggs and milk are not only rich in protein, fat, inorganic salts and vitamins, but also contain high-quality protein, which belongs to high-quality protein. The utilization rate of protein is expressed by biological price. Biological potency indicates the storage degree of food protein in the body after digestion and absorption. The higher the biological price, the higher its utilization rate. The biological value is mainly determined by the content and proportion of essential amino acids in protein in food. Protein of meat mainly exists in muscle. Except water, skeletal muscle is basically protein. The amino acid composition of meat, poultry, fish, eggs and milk in protein is basically the same, and they all contain 8 kinds of amino acids necessary for human body, and the content is relatively sufficient, and the proportion is close to the needs of human body. All have higher biological prices, with meat, poultry and fish accounting for about 80%, milk accounting for about 85% and eggs as high as 94%. It is generally believed that protein in eggs can be almost completely digested, absorbed and utilized by human body, and it is the most ideal high-quality protein in natural food.
Meat, poultry, fish, eggs and milk contain different lipids, but generally speaking, the content of saturated fatty acids and cholesterol is high, while the fat content of fish is low, generally 1% ~ 3%, mainly distributed under the skin and around organs, and the content in muscle is very low. Fish fat is mainly composed of unsaturated fatty acids with low melting point, usually in liquid state, and about 95% of the fat is digested and absorbed by human body. The content of unsaturated fatty acids in marine fish is as high as 70% ~ 80%, which can be used to prevent and treat atherosclerosis and coronary heart disease. The carbohydrate content in meat, poultry, fish, eggs and milk is very low. Meat is a good source of iron and phosphorus and contains some copper. Muscle contains less iron and copper than liver, and the content of calcium in meat is relatively low. Iron mainly exists in the form of heme iron in meat, which has high digestion and absorption rate and is not easily disturbed by other ingredients in food. Therefore, people with anemia should eat more meat, animal liver and so on. Meat, poultry, fish, eggs and milk are all rich in vitamins. Livestock, poultry meat and their internal organs contain more B vitamins, especially animal liver, which is a rich source of various vitamins.
The strength of human immune system is closely related to the nutritional status in the body. However, there are many essential nutrients for human body. In reality, no food can provide nutrition according to the amount needed by the human body and the desired appropriate proportion. Therefore, in order to meet the nutritional needs of the human body, we must ingest a variety of foods and find the most nutritious and scientific food ratio. Generally speaking, the difference in nutritional value, content and digestibility between animal food and plant food directly affects the absorption of nutrients by human body. The protein digestibility of animal foods is relatively high, such as 97% ~ 98% for milk, 98% for eggs and 92% ~ 94% for meat. However, plant protein is surrounded by fiber, which is not easy to contact with digestive enzymes and has low digestibility. In order to greatly improve the digestibility of food, food types need to be matched. Mixed food has higher digestion and absorption rate than single food. Because if food contains enough water, dietary fiber and proper amount of fat, it can not only improve the digestibility of food, but also make food enter the large intestine smoothly through the small intestine. Dietary fiber promotes its peristalsis and is conducive to the excretion of feces. If the food is too fine and the fiber content of the food is insufficient, it will easily cause constipation and affect the function of the digestive system, thus affecting the absorption of various nutrients by the human body. But in mixed food, we should pay attention to the reasonable collocation of grain, meat, vegetables and fruits. Proper amount of fat in food is beneficial to the absorption of fat-soluble vitamins A, D and K, vitamin D can promote the absorption of calcium and phosphorus, and vitamin C can promote the absorption of iron. Amino acids produced by protein hydrolysis are also beneficial to the absorption of calcium and iron; Oxalic acid contained in some vegetables (such as spinach) affects the absorption of calcium; Phytic acid in plant foods will also hinder the absorption of inorganic salts such as calcium, iron and zinc. Therefore, in order to ensure the intake of protein and its high-quality protein, essential amino acids and essential fatty acids, various vitamins, inorganic salts and dietary fiber, it is necessary to adjust the collocation of animal food and plant food. The reasonable combination of meat and vegetables has greatly improved the digestion and absorption rate of various foods, balanced nutrition and laid a solid foundation for the improvement of immune system.
Acid-base food collocation
Nutrition experts warn people that alkaline food is not equal to alkaline food; Similarly, acidic food is not equal to sour food.
Foods or drinks eaten in daily diet, such as potatoes, pumpkins, cucumbers, onions, lotus roots, sweet potatoes, kelp, spinach, watermelons, radishes, bananas, pears, apples, carrots, strawberries, lettuce, sweet potatoes, soybeans, tea leaves, milk, etc., contain more basic elements (potassium, sodium and magnesium) than acidic elements (chlorine). Grapes, citrus and other fruit foods taste sour, but this acid is an organic acid, which is completely metabolized into carbon dioxide and water in the human body, and has little effect on the acidity and alkalinity of body fluids, while potassium, sodium, magnesium and so on. Originally, it was combined with organic acids and eventually metabolized into oxides with cations in the human body. Body fluids are alkaline, so they are still alkaline foods. Coconuts, plums, peaches, chestnuts, etc. produce alkaline ingredients and are also alkaline foods. However, cereals, livestock meat, eggs, fish, sugar, candy, wine, beer and so on. It contains more acidic elements such as phosphorus, sulfur and chlorine, and its final product is acidic after digestion and metabolism in the body, so it is called acidic food.
The dietary structure of most families has long been dominated by rice and flour, especially primary and secondary school students, and most of them are mainly acidic foods such as meat, fish and eggs, and they do not pay attention to alkaline foods such as vegetables, resulting in acidic body fluids. On the one hand, this constitution increases the consumption of calcium and magnesium in the body, on the other hand, teenagers and children generally have symptoms such as poor growth and development, loss of appetite, fatigue, inattention in class, rickets, dental caries, constipation, hyperacidity and so on. Middle-aged and elderly people are prone to nervous system diseases, gastric ulcer, osteoporosis, cardiovascular and cerebrovascular diseases and other pathological reactions if their body fluids are acidic. If the body fluid is alkaline and becomes alkaline, it will also affect people's health due to excessive intake of heavy metals. In contrast, there are too many acidic foods in modern society, which have a greater impact on health. Therefore, in order to prevent diseases and protect health, we should pay attention to eating more alkaline foods at ordinary times, and maintain a certain proportion between acidic foods and alkaline foods, which is conducive to the exertion of various physiological functions.
In addition, alkaline foods not only provide inorganic salts such as calcium, magnesium, potassium and sodium, but also provide various vitamins, trace elements and dietary fiber needed by the human body. Dietary fiber plays an important role in promoting intestinal peristalsis, preventing constipation, reducing the absorption of intestinal carcinogens and toxic substances, and lowering blood cholesterol. Therefore, if you want to be healthy, get rid of illness and prolong life, you need to pay attention to the acid-base balance of your diet.
Modern medical research shows that the collocation of acid-base food is of great significance to the nutritional status of human body. The whole human body is carrying out thousands of chemical reactions all the time, ensuring that all organs of the human body complete various complex physiological functions. These reactions can be carried out smoothly because the pH value of human body fluids is always in a constant equilibrium state. The pH value of normal people is 7.35 ~ 7.45. If the pH value is higher or lower than 0. 1 unit, if it is not corrected in time, the nutritional status of human body will be destroyed, thus indirectly weakening immunity.
Scientific and reasonable dietary structure is of great significance to improve immunity.