许多人以为食物的酸、碱性是由食品的色、香、味决定的,其实不然。由于食物的各种成分通过体内代谢可不断产生酸和碱,因而根据其最终代谢产物的性质,而定成食品的酸、碱性。就各种食品本身而言,不论其味酸、甜、苦、辣、辛或其色、香、形怎样,它的酸碱度一般均近于中性。粮食、豆类、肉类、蛋类和鱼类等富含蛋白质、脂肪、糖类等多种营养素的食品,在 Many people think that the acidity and alkalinity of food are determined by the color, smell and taste of the food, but it is not. Due to the metabolism of various components of the food through the body can continue to produce acid and alkali, so depending on the nature of their final metabolites, and food into the acid, alkaline. The various foods themselves, regardless of their pickled, sweet, bitter, spicy, punctaté or its color, smell and shape, its pH is generally near neutral. Food, beans, meat, eggs and fish rich in protein, fat, carbohydrate and other nutrients in food, at