The results are often used to detect disease. Gastric acidity pH is 3.5 ~ 7.0, common in atrophic gastritis, gastric cancer, secondary iron deficiency anemia, gastric dilatation, hyperthyroidism. Reduced gastric acidity is seen in duodenal reflux, gastric ulcer, gastric cancer, atrophic gastritis, chronic gastritis, pernicious anemia, etc. Such as duodenal bulb ulcer, Zhu-Ai syndrome, pyloric obstruction, chronic cholecystitis, duodenal fluid reflux will also increase pH. Gastric Acid Ph Test Strips,Gastric Acid Strips,Gastric Acid Test Strips,Gastric Acid Ph Strips,Gastric Acid Ph Test Kits,Gastric Acid Ph Test Paper Changchun LYZ Technology Co., Ltd , https://www.lyzinstruments.com
normal
PH0.9 ~ 1.8.
Clinical significance of test results
(1) Gastric acid reduction: pH3.5 ~ 7.0, common in atrophic gastritis, gastric cancer, secondary iron deficiency anemia, gastric dilatation, hyperthyroidism. Reduced gastric acidity is seen in duodenal reflux, gastric ulcer, gastric cancer, atrophic gastritis, chronic gastritis, pernicious anemia, etc.
(2) Increased gastric acidity: in duodenal bulb ulcer, Zhuo-Ai syndrome, pyloric obstruction, chronic cholecystitis, duodenal fluid reflux will also increase pH.
In addition to pickle pests
Although pickled vegetables are delicious, many people are discouraged by the presence of nitrite carcinogens. At the moment, it is time for salted pickles. When we pickle pickles at home, we can avoid excessive production of nitrite carcinogens in the pickling process as long as we master scientific methods. Pickling time: Within 2 days or more than 20 days, the content of nitrite in pickles within two days of pickling is not high, but only in the 4th to 8th days, the content of nitrite reaches the highest peak, the 9th day After starting to decline, it basically disappeared after 20 days. Therefore, pickled pickles are usually within a short time of two days, and long ones should be eaten after being cured for one month. Manual detoxification: After marinating into pickles, it can be boiled for 2 minutes or light for half an hour before being eaten, or treated with hot water to remove nitrite residues from pickled vegetables to a certain extent. Eat detoxification foods Garlic, tea, vitamin C, etc. have a detoxifying effect, can eliminate bacterial infections, but also prevent the conversion of nitrite into nitrosamines, relieve cancer risk. For example, allicin in garlic can inhibit the nitrate-reducing bacteria in the stomach and reduce the nitrite in the stomach. Tea polyphenols in tea can block the formation of nitrosamines; fresh vegetables rich in vitamin C can be Prevents the formation of nitrosamines in the stomach, thus inhibiting the carcinogenic effects of nitrosamines.