常見食物的酸鹼性
楊惟婷整理
健康人的血液是呈弱鹼性的，一般初生嬰兒也都屬弱鹼性體液，但隨著體外環境污染及不正常生活及飲食習慣，使我們體質逐漸轉為酸性。
大約百分之八十五的痛風、高血壓、癌症、高脂血症患者，都是酸性體質。
常被蚊子咬的人好像也是屬於酸性體質的人喔！
而酸性體質的人稍作運動即感覺疲勞，上下樓梯易喘，體態是肥胖、下腹突出。
常吃鹼性食物，能淨化酸性體質的血液，平衡體質，使身體更健康。
以下，羅列許多常見食物的酸鹼性，如果您很重視健康，請您好好仔細衡量一下囉。
- 強酸性食品：
如蛋黃、乳酪、白糖做的西點或柿子、烏魚子、柴魚等。
2、中酸性食品：
如火腿、培根、雞肉、鮪魚、豬肉、鰻魚、牛肉、麵包、小麥、奶油、馬肉等。
3、弱酸性食品：
如白米、落花生、啤酒、酒、油炸豆腐、海苔、文蛤、章魚、泥鰍。
4、弱鹼性食品：
如紅豆、蘿蔔、蘋果、甘藍菜、洋蔥、豆腐等。
5、中鹼性食品：
如蘿蔔乾、大豆、紅蘿蔔、蕃茄、香蕉、橘子、南瓜、草莓、梅乾、檸檬、菠菜等。
6、強鹼性食品：
如葡萄、茶葉、葡萄酒、海帶芽、海帶等。尤其是天然綠藻富含葉綠素，是不錯的鹼性健康食品，而茶類不宜過量，最佳飲用時間為早上。
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