Alkaline and acedic food

 


स्वस्थ रहन 80% छारीय र 20% अम्लिय  भोजनको जरुरत हुन्छ ।  अम्लीय र छारीय भोजनको बिभाजन -
1) चामल- पोलिस नगरिएको खैरो चामल छारीय, र पोलिस गरिएको अर्थात सेतो चामल अम्लिय हुन्छ।
2) मकै भटमास आदि -  उमालेको जस्तै च्याख्ला, दलिया छारीय, र भुटेको अम्लीय हुन्छ ।
3) दूध, दहि- नउमालेको र एकपटक उम्लने बित्तिकै बन्द गरिएको छारिय हुन्छ, यसबाट निकालिएको दहि पनि छारीय हुन्छ, त्यसभन्दा उमालेको अम्लिय हुन्छ, त्यसबाट बनेको दहि अम्लिए हुन्छ ।
4) गहुँ - भिजाएर टुसाएको, र चोकरसहितको दलिया वा आटा छारीय हुन्छ, मैदा (चोकर बिनाको) अम्लिय हुन्छ ।
5) गहुँको रोटी- हल्का बाक्लो, डड्ने गरि नपकाइएको हल्का मात्र पकाइएको छारीय हुन्छ; अति पातलो र बेसरी पकाएको अम्लिय हुन्छ ।
6) सबै किसिमका साग सब्जी, फलफूल छारीय हुन्छ; त्यसलाई तार्ने भुट्ने गरियो भने अम्लिय हुन्छ । उमालियो,बफ्याइयो भने छारीय नै रहन्छ ।
काचो खान मिल्ने काचै खाएको राम्रो, बाकी उमालेर पकाउन सकिन्छ ।

80% alkaline and 20% acidic food is needed to stay healthy.

 Division of Acidic and Alkaline Foods –
1) Rice- Unpolished brown rice is alkaline while polished i.e. white rice is acidic.
2) Maize Soybeans etc. - Boiled like chickpeas, porridge etc. are chary; And fried is acidic
. 3) Milk, curd- unboiled and closed once it is boiled becomes alkaline, curd extracted from it is also alkaline, boiled is more acidic, curd made from it is acidic.
4) Wheat - soaked and shredded, and porridge or flourwith bran is acidic, farina (without bran) is acidic.
5) Wheat Roti- Lightly thick, gently cooked is alkaline ; It is very thin and very acidic when deeply cooked.
6) All kinds of greens, vegetables, fruits are alkaline; If it is fried, it becomes acidic. If it is boiled or steamed, it will remain alkaline. It is best to eat it raw, the rest can be boiled and cooked.

 - Ramhari Thapa ( Yoga Teacher and Naturopath

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