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"Kofi nan take ya dace," masoyan wannan abin sha zasu gaya muku. Bayan haka, kettle ɗin yana tafasa da kansa kuma yana ɗaukar 'yan dakikoki kaɗan don kawai motsa wasu cokali biyu na foda ko granules a cikin ruwan zãfi. Ganin cewa girki yana buƙatar ɗan lokaci da kulawa, wanda, kamar yadda kuka sani, suna ƙarancin wadata da safe.
Koyaya, akwai dalilai 3 don tunani game da tashi da wuri da sassaƙa ƙarin lokaci don yin kofi ta shayarwa maimakon narkewa?
1. Babu sauran maganin kafeyin
Sau da yawa ana fi son kofi na yau da kullun akan dukkan wake saboda ana fatan cewa yana da ƙananan maganin kafeyin. Wannan, kash, ba haka bane. Abun cikin kafeyin da ake sha a cikin ruwan sha ba ƙasa sosai ba: idan kofi da aka dafa ya ƙunshi kusan 80 MG a kowane kofi, to kofi mai narkewa ya ƙunshi kusan 60 MG.
Bugu da ƙari, kofi da aka dafa zai iya ƙunsar ko da mafi ƙarancin kafeyin fiye da kofi na yau da kullun idan an dafa shi a cikin kofi na Turkiyya da sauri kuma a kawo shi sau ɗaya sau ɗaya.
Haka ne, maganin kafeyin yana kara kuzari kuma yana bamu hormone na farin ciki seratonin, amma kuma yana fitar da yawancin bitamin da abinci mai gina jiki daga jiki, yana kuma shayar da jiki. Don haka adadin maganin kafeyin wanda ya shiga jikin mutum kowace rana ya cancanci a kirga. Abun yau da kullun shine MG 300 a kowace rana, wannan adadin maganin kafeyin baya cutar da mutum.
2. Ciwan ciki
Kofi mai sauri shine mafi cutarwa ga ciki - yawancin masana kimiyyar duniya sun yanke shawarar hakan kwanan nan. Haka kuma, abubuwan sha daban-daban a cikin sarrafa wake kofi suna da tasiri iri ɗaya a jiki-ko dai foda, granular, ko daskararre kofi.
Kuma a cikin abin sha wanda aka dafa daga kofi na ƙasa, mafi cutarwa shine lokacin farin ciki, wanda ya ƙunshi tannins, wanda ke haifar da duk ayyukan da ke sama. Sabili da haka, idan da gaske kun sha kofi, to kawai daga mai yin kofi tare da mai tacewa, kuma ya fi kyau a yi amfani da matatun da za a iya yarwa.
3. A cikin kofi - ba kawai kofi ba
A yau, kofi na gaggawa yana ƙunshe da kashi 15% kawai na abubuwan kofi na halitta, duk sauran abubuwan ƙazanta ne waɗanda ake amfani da su don rage farashin kofi nan take. Ba su “yi jinkiri ba” don ƙara abubuwan ƙari daban -daban a gare shi: sha'ir, hatsi, hatsi, foda acorn kuma, ba shakka, buɗaɗɗen kofi, masu daidaitawa da maganin kafeyin na wucin gadi, ana kuma amfani da dandano na musamman.
Wannan shine yadda kofi na nan take ke samun ƙanshin da aka rasa yayin sarrafawa. Amma duk waɗannan abubuwan ƙari suna da mummunan tasiri akan jikin ɗan adam, kuma yawan wuce gona da iri yana da tasiri mai guba akan jiki, manyan matsalolin kiwon lafiya (rikice -rikice a cikin aikin zuciya, hanta da ciki).
Lokacin shan kofi
Babu wani hali da ya kamata ku sha kofi a kan komai a ciki. Mafi kyau duka - awa daya bayan cin abinci.
Idan kai tsaye ka sha kofi tare da abincin da aka ci, to, haɗuwa da shi, kofi yana ɓata tsarin sarrafa abinci na farko tare da enzymes na ciki kuma yana haifar da babbar illa ga narkewar abinci.
Amma tuni awa daya bayan karin kumallo, narkewar abinci ya kankama kuma za a hada da sinadarin hydrochloric cikin aikin.
Don haka mafi kyawun mafita shine lokacin da kuke da karin kumallo daidai a gida, kuma kuna sha kuma ku sha kofi mai daɗi a wurin aiki. Af, a cikin kwanakin da suka gabata, ana ba da kofi bayan an gama cin abinci, yayin saita tebur daban ba inda suka ci abinci ba, amma a wani ɗakin, ba kyakkyawar al'ada ce kawai ba, har ma da girmamawa ga kiyaye lafiyar.
Bari mu tunatar, a baya mun faɗi yadda ake koyan fahimtar abubuwan sha a cikin minti ɗaya kawai.
Zama lafiya!