Gishiri, wanda aka fi sani da sodium chloride, yana ba da dandano ga abinci kuma ana amfani da shi azaman mai kiyayewa, mai ɗaurewa, da mai daidaitawa. Jikin ɗan adam yana buƙatar ƙarancin sodium kaɗan (wannan shine babban abin da muke samu daga gishiri) don gudanar da motsawar jijiya, kwangila da shakatawa tsokoki, da kiyaye daidaiton ruwa da ma'adanai. Amma yawan sodium a cikin abinci na iya haifar da hawan jini, cututtukan zuciya da bugun jini, ciwon ciki, matsalolin koda, osteoporosis, da ƙari.
Nawa gishiri baya cutarwa ga lafiya.
Abin baƙin ciki, ban sami bayani game da ƙaramin “kashi” na gishirin da ake buƙata ga mutum ba. Game da mafi kyawun duka, karatu daban-daban suna ba da bayanai daban-daban. Misali, shafin yanar gizo na Hukumar Lafiya ta Duniya (WHO) ya bayyana cewa rage shan gishiri a kowace rana zuwa gram 5 ko kasa da haka yana rage barazanar kamuwa da ciwon zuciya da kashi 23% da kuma yawan cutar cututtukan zuciya da kashi 17%.
Tare da yawancin Amurkawan da ke cikin haɗarin cututtukan da ke da alaƙa da gishiri, masanan abinci mai gina jiki a Makarantar Kiwon Lafiyar Jama'a ta Harvard, da Heartungiyar Zuciya ta Amurka, da Cibiyar Kimiyya a cikin Maslahar Jama'a sun yi kira ga gwamnatin Amurka da ta rage ƙarshen iyakar shan shawarar yau da kullun na gishiri zuwa gram 1,5. , musamman a cikin kungiyoyin haɗari, waɗanda suka haɗa da:
• mutanen da suka haura 50;
• mutanen da ke da hawan jini ko kuma kaɗan;
• marasa lafiya da ciwon sukari
Ofaya daga cikin abokaina, lokacin da muke tattaunawa game da batun gishiri, ya zama kamar cewa rage cin gishirin yau zuwa gram 5 abu ne mai sauƙi. Koyaya, a cewar WHO, yawan shan gishiri a ƙasashen Turai ya fi matakin da aka ba da shawara sosai kuma yana da kusan gram 8-11.
Gaskiyar ita ce, ya zama tilas a yi la’akari da ba kawai gishiri da muke ƙara gishiri a cikin abinci daga gishirin gishiri ba, har ma da gishirin da ke cikin abincin da masana’antu suka shirya, burodi, tsiran alade, abincin gwangwani, miya, da sauransu. . Misali, kashi 80% na cin gishiri a Tarayyar Turai ya fito ne daga abinci da aka sarrafa kamar su cuku, burodi, abincin da aka shirya. Saboda haka, mutane da yawa suna cin gishiri fiye da yadda suke zato, kuma wannan yana cutar da lafiyarsu.
Ana siyar da gishiri ta hanyoyi daban-daban:
- Gishirin da ba a tace ba (misali teku, Celtic, Himalayan). Wannan gishiri ne na halitta wanda ake girbe shi da hannu kuma baya yin aikin masana'antu. Irin wannan gishiri yana da ɗanɗano na halitta (daban -daban ga kowane nau'in da yanki na samarwa) da abun da ke cikin ma'adinai (yana iya ƙunsar ƙaramin adadin alli ko magnesium halides, sulfates, burbushin algae, ƙwayoyin cuta masu tsayayya da gishiri, gami da ɓoyayyen laka) . Hakanan yana ɗan ɗanɗano gishiri.
- Ingantaccen abinci ko gishirin tebur, wanda ya sami aikin masana'antu kuma kusan 100% sodium chloride. Irin wannan gishiri ana bleaching, ana ƙara abubuwa na musamman don kada ya manne tare, iodine, da sauransu.
Teburin gishiri baya rayuwa, busassun tanda, ba shi da ma'adinai kuma an sarrafa shi sosai.
Ina ba da shawarar yin amfani da gishirin teku mai inganci, kamar gishirin Tekun Celtic, ko gishirin Himalayan, ko gishirin Faransa da aka zaba a jikin Brittany (hoto). Zaka iya saya, misali, nan. Wadannan gishirin sun bushe ta hanyar rana da iska, suna dauke da enzymes da kuma abubuwan alamomin kusan 70. Daga cikinsu, alal misali, magnesium, wanda ke cikin cire abubuwa masu guba daga jiki.
Yawancin mu mun saba da abincin da ke da ɗanɗanon gishiri sosai saboda sau da yawa muna cin abinci da masana'antu ke samarwa masu yawan gishiri. Idan muka canza zuwa samfuran halitta, za mu iya jin daɗi da jin daɗin abubuwan dandano kuma ba za mu yi baƙin ciki ko kaɗan ba game da barin gishiri. Na kasance ina amfani da gishiri kaɗan a dafa abinci na tsawon watanni da yawa yanzu, kuma zan iya ba ku rahoton gaskiya cewa na fara samun ƙarin dandano na abinci. Ga jikin da ba a horar da shi ba, abinci na na iya zama kamar ba shi da kyau, don haka a hankali na daina gishiri, na rage yawan ci a kullum.
Ga waɗanda suke son ƙarin sani game da mummunan tasirin shan gishiri mai yawa, ga wasu bayanai.
Cututtukan Koda
Ga yawancin mutane, yawan sinadarin sodium yana haifar da matsalolin koda. Lokacin da sinadarin sodium ya tashi a cikin jini, jiki yakan fara riƙe ruwa domin tsarke sodium ɗin. Wannan yana kara yawan ruwan dake kewaye da kwayoyin halitta da kuma yawan jini a cikin hanyoyin jini. Inara yawan jini yana ƙara danniya akan zuciya kuma yana ƙaruwa a cikin jijiyoyin jini. Bayan lokaci, wannan na iya haifar da matsaloli kamar hawan jini, bugun zuciya, bugun jini, rashin aikin zuciya. Akwai wasu shaidu da ke nuna cewa yawan shan gishiri na iya lalata zuciya, jijiyoyin jiki, da koda ba tare da ta da hawan jini ba, sannan kuma hakan na da illa ga tsarin kwarangwal.
Kwayoyin cututtuka na zuciya
Binciken da aka yi kwanan nan a cikin Labaran Magungunan Cikin Gida ya ba da ƙarin shaida game da mummunan tasirin lafiyar gishiri. Masana kimiyya sun gano cewa mutanen da ke cin abinci mai yawan gishiri suna cikin haɗarin mutuwa daga bugun zuciya. Bugu da kari, an gano amfani da sinadarin sodium mai yawa don kara barazanar mutuwa da 20%. Baya haɓaka hawan jini, sinadarin sodium da yawa na iya haifar da shanyewar barin jiki, cututtukan zuciya, da gazawar zuciya.
Cancer
Masana kimiyya sun ce yawan shan gishiri, sodium ko abinci mai gishiri yana haifar da ci gaban ciwon daji na ciki. Gidauniyar Nazarin Ciwon Kankara ta Duniya da Cibiyar Nazarin Ciwon Kankara ta Amurka sun kammala cewa gishiri da abinci mai gishiri da gishiri “su ne ke haifar da cutar kansa.”
Sources:
World Health Organization
Harvard School of Public Health