食物分为碱性、酸性及中性,并非始于近年,大约可追溯至上世纪中叶。所谓食物的酸碱性系指食物经燃烧成灰份的无机质,检验其酸碱。近代营养学指出,大凡食物被人体吸收消化,代谢的最终产物是二氧化碳、水以及正负离子,如钠、钾、钙等为碱性;氮、磷、硫等为酸性,无正负离子的则为中性。明白了这个浅显的道理,就不难看出食醋分子中不含钾、钠或氮、磷等元素,代谢的最终产物 Food is divided into alkaline, acidic and neutral, does not begin in recent years, dating back to the middle of the last century. The so-called food acid-base refers to the food burned ash into inorganic matter, test its acid-base. Modern nutrition pointed out that almost all food is digested by the body, the final metabolites of carbon dioxide, water and positive and negative ions, such as sodium, potassium, calcium and other alkaline; nitrogen, phosphorus, sulfur and other acidic, without positive and negative ions is neutral. Understand this simple truth, it is not difficult to see that vinegar molecules do not contain potassium, sodium or nitrogen, phosphorus and other elements, the final product of metabolism