Kirki ba, cũta da kuma amfanin da

Muna da a cikin kitchen akwai babban adadin abinci da nutritionists koma zuwa abinci, da amfani ga yin amfani. Duk da haka, gujiya, cuta da kuma amfanin da wanda ake kullum tattauna, ba a hada a cikin wannan jerin, tun da shi yana dauke ballast samfurin ga mutum metabolism.

Amma shi ma ya kawo moriya sosai. Tsananin magana, gujiya ba za a iya kira wani goro, kamar yadda shi ne 'ya'yan itace da na wurare masu zafi shuka da kuma ta bayyana ba kamar yadda kwayoyi kamar yadda kyau a cikin ƙasa, kamar yadda tubers. A tsaba wannan shuka ne mai yawa na gina jiki, fats da kuma ma'adanai, da kuma bitamin. Tun kirki ba duk sun samu amfani don suna goro, sabõda haka, an kira.

Kirki ba, cũta da kuma amfanin da

A abun da ke ciki ya hada da gyada babbar adadin antioxidant abubuwa, samar da dogara da kariya na mu Kwayoyin daga cutarwa rinjayar radicals. A kirki ba ne polyphenols, wanda sa da antioxidant Properties na wannan samfurin. Wadannan mahadi na irin wannan tsarin da muhimmi aka gyara kunshe ne a cikin ja ruwan inabi, kamar yadda ne da aka sani cewa ja ruwan inabi ne mai kyau wajen domin hana jijiyoyin bugun gini da kuma zuciya cututtuka. gyada amfanin zama fiye da idan ta soya, wanda shi ne dalilin da ya sa shi bada shawarar da za a calcined a wani skillet har sai da zinariya launin ruwan kasa, kafin ka ci. The adadin antioxidants a kirki ba za a iya kwatanta ta da garnet, wanda shi ne shugaba a cikin dukan kayayyakin. Kirki ba, cũta da amfani ne ko da yaushe tattauna, yana yiwuwa a adadi kaɗan don ƙara zuwa wani tasa, don haka ba zai iya cutar da wani kiwon lafiya ko adadi.

gyada lalacewa za a iya lura a wasu takamaiman lokuta. Alal misali, shi da dangantaka da kayayyakin, allergens, don haka wajibi ne su yi hankali lokacin da aka yi amfani da. Halayyar siffofin na alerji zuwa da shi a matsayin haka: itching, kumburi daga cikin bakin da makogwaro, rash, da kuma ciki da jin zafi. Wani hatsarin aka dauke su ta high caloric abun ciki, wanda shi ne sau da yawa a cikin hanyar da wuce haddi nauyi. Ci kirki ba, cutar da kuma amfanin da wanda ya dogara a kan yawa da mutum halaye da kwayoyin, shi ne sosai m.

A al'ada mutum ba zai iya ci fiye da 150-200 grams da kwayoyi a rana. Idan ka wuce wannan kudi, a kamar wata hours iya fara flatulence. Kuma saboda da manyan adadin furotin žunsa iya jin zafi a ciki. Wannan shi ne wata ãyã bayyananna daga overeating, da kuma jiki ta rashin iyawa zuwa nike cewa adadin gyada. Domin mafi alhẽri assimilation wajibi ne a raba girma daga cikin samfurin a kan biyu da abinci, ko jikinka ba zai iya shanye wani babban adadin gyada.

Akwai wasu lokutan da nutritionists bayar da shawarar cin gujiya - safe. A wannan lokaci, shi zai yi kyau tasiri a kan makamashi matakin, amma wannan ya zama babu a baya fiye da 9:00 pm. Kafin wannan, ya kamata ku ci wani apple, banana ko wasu 'ya'yan itãcen marmari, da kuma kwayoyi suna ba da shawarar a Mix tare da sauran abinci dauke da gina jiki. Idan kai ne riga da safe ci sunflower tsaba ko walnuts, gujiya sa'an nan zama superfluous. Irin wannan haduwa an halatta a lunchtime. Bayan karfe shida da yamma ci kirki ba ana tsananin haramta. Sai dai itace cewa idan ka bi wannan sauki shawara, ba za ka iya amfana daga wannan abinci.

Gyada bada shawarar yin amfani kawai a bushe tsari, kamar yadda wani babban adadin gubobi iya zama ba a cikin soyayyen. A lokacin da sayen wani bushe gujiya bukatar duba a hankali a kwayoyi. Yana da muhimmanci a saya sabo samfurin, wanda yana da wani mold ko kwari. Zai fi kyau a zabi wani samfurin ba tare da husks, a cikin irin wannan mafi nuna gaban mold ko fumfuna. Yi hankali - sa'an nan kome zai zama lafiya.