Gaskiya, a gaskiya ma, ba karuwa a cikin ciki ba, amma a cikin ruwan 'ya'yan itace mai ma'ana, wato, yawan kashi mai yawa na hydrochloric acid a cikin ruwan' ya'yan itace. Yawanci shine mai nuna alama - 0,4-0,5%, kowace karkatawa ana kira ƙãra ko rage acidity. Yau zamuyi magana kan abubuwan da ke haifar da karuwar acidity, da abinci don rage yawan acidity na ciki.
Dalilin
Kowace cututtukan gastrointestinal da aka kama a hanyarka, dalili shine koyaushe daidai - kurakurai a cikin abincinka da cin abinci. Mai yalwaci, soyayyen, salted, peppery, abinci mai ganyaye - duk wannan yana da nauyi sosai ga abincinmu, musamman ma idan ba lokaci guda ba "biki a lokacin annoba," amma abincin ku "na al'ada" ne. Yaya za ku yi taushi da abun da ke cikin jita-jita ku? Daidaita yawan abincin - ƙyale karin kumallo , saboda mun rasa nauyi, a abincin rana - wani abincin abincin gaske, da abincin dare - kafin kwanta barci, m, saboda haka ya barci lafiya.
Don haka ya zo da bukatar zama a kan abinci tare da ƙara yawan acidity na ciki.
Menene ya faru tare da ƙara yawan acidity na ciki?
Lokacin da abinci ya shiga ciki, narkewar farawa tare da taimakon ruwan 'ya'yan itace. Idan maida hankali akan acid hydrochloric ya karu, kun ji ƙwannafi. Idan kuma idan abincin da ya shiga cikin ciki yana da nauyin abincin, abincin da zai dade yana da dogon lokaci, jin ƙwannafi zai tsawo tsawon lokaci.
Ba wai kawai saboda rashin jin dadin jiki ba dole ne ka kasance a cikin babban acidity - acid hydrochloric zai shafe mucous membrane na esophagus, kuma wannan zai kai ga gastritis da ulcers.
Munyi aiki daga wannan, mun fahimta cewa don kaucewa sakamakon rashin hawan acidity ( ƙwannafi , haɓaka mai ƙyama da ƙyama, ƙwanƙwasawa da ƙonawa a cikin ciki), abincin da muke cinye ya kamata ya kasance da sauri kamar yadda aka yi digiri kuma ya bar ciki. Yana kan wannan ka'ida kuma ana cin abinci tare da karuwar yawancin acid.
Menu
Na farko yi jita-jita - ware kowane arziki soups, musamman, wannan ya shafi da naman kaza broth. Mutane da yawancin acidity suna da amfani a cikin kayan lambu da kuma mucous soups (tare da amfani da hatsi). Domin yaduwar murmushin mucous ya zama mafi girma, dole ne a yi katutu da tsire-tsire. Har ila yau ana bada shawara su ne soups-purees daga kayan lambu, 'ya'yan itatuwa da madara-cream dressings.
Na biyu hanya - nama da kifi ya kamata a stewed, Boiled, steamed. Za ka iya dafa ƙawo daga nama mai naman ƙasa, cututtukan tururi. Shawara don amfani: naman sa, naman alade, turkey, zomo, kaza. Dukkan jita-jita masu yalwa ne ya dace don ƙara yawan acidity, sai dai don ƙwairo. Omelettes iya yin gasa a cikin tanda, tafasa qwai mai tsabta, mai sauƙi.
Daga warkaswa yana da muhimmanci don ware nau'ayi da kyafaffen ƙwayoyi, duk wasu (musamman wadanda aka haɗa su) bazai cutar da kai ba.
A cikin kayan lambu da 'ya'yan itatuwa ya kamata su guji marinades da abinci mai gwangwani. Dukkan wa] annan, da sauransu, sun ha] a da magunguna masu cin abinci, masu shayarwa da magunguna - wannan ba zai taimaka wajen daidaitawa ba.
Abin sha - zaku iya sha shayi, amma dan kadan kawai. Har ila yau, sugar ba vetoed ba ne, amma ya kamata a cire kofi. Sha stewed 'ya'yan itace, knots, diluted
Wani batun raba shi ne ruwan ma'adinai. Tare da kara yawan acidity, ya kamata ku sha ruwan ma'adinai na alkaline, hakika, warkewa. Duk da haka, ba za ku iya sha irin wannan ruwa tare da kwalabe ba, dole ne gastroenterologist ya rubuta magani, kuma iyakar adadin shi ne ½ kofin kafin abinci.
Wasu ƙwaƙwalwar ƙwayar ƙwayar ƙwayar zuciya shine sigina cewa ba za ka iya samun asarar damar aiki ba. Saboda haka, maimakon kama da kuka na "ajiye!" Jikin ku da kwayoyi don ƙwannafi, tafi likita, babu wani abu da sauki fiye da gargadi ga ainihin haɗari.