Lard

Gabatarwa

Lard shine mafi shahararren samfurin our country a duniya. Suna kaunarsa sosai a Rasha suma. Amma masana tarihi na abinci mai gina jiki sun yi imanin cewa ba ta shahara sosai tsakanin Russia ba: sama da layin ƙasa da ke bi ta Smolensk, Tula, Penza da Samara, kusan ba su ci shi ba.

Kuma kawai a cikin zamanin Soviet, lokacin da aka sami cakuda mutane, Lard, tare da baƙi, suka bazu cikin ƙasar kuma suka ƙaunaci dukkan mutane a cikin kanta.

Tarihi

Tsoffin al'adar rubutaccen kayan alade ta kasance tun zamanin tsohuwar Rome a Arewacin Italiya. Kamar yadda yake a zamanin da, ba tare da canza girke-girke ba, har yanzu suna yin nau'ikan Lard iri biyu - "Lardo di Colonata" da "Lard d'Arna".

Amma a zahiri, ana son man alade a ƙasashe da yawa. Balkan Slavs sun kira shi "slanina", Poles sun kira shi "slon", Jamusawa sun kira shi "speck", a cikin Amurka - "fatback" (kitse daga baya). Bugu da ƙari, man alade ma ya shahara kamar narkakken man alade, wanda ke da daidaiton man shanu.

Lokacin da aka gauraya shi da farfasawa da yadawa a kan burodin baƙar fata, kamar yadda suke yi a Transcarpathia da Jamus, yana da daɗi kawai. Kuma tun karnoni da yawa, dan adam ya dauki man alade a matsayin kayan dadi da lafiya. Kuma a cikin aikin likita na kimiyya a cikin shekarun 1930. a cikin Amurka, an kira shi ɗayan ƙwayoyin lafiya. Yau a cikin Amurka, an goge man alade daga rayuwa gabaɗaya, kusan babu shi. Kuma sauran duniya sun yi imanin cewa wannan ɗayan abinci ne mai cutarwa.

An yanke masa hukunci a farkon 1960s, lokacin da Amurka ta ayyana yaƙi da cholesterol: ƙwayoyin dabbobi, kuma sama da duk mai alade, ana ɗaukarsu manyan tushenta. A cikin 1995, lokacin da Lard ya tafi kuma margarines tare da ƙwayoyin trans sun kusan maye gurbinsa, kwatsam ya bayyana cewa babu wani abu mafi haɗari fiye da waɗannan ƙwayoyin fat. Sun karfafa ci gaban atherosclerosis, bugun zuciya da shanyewar jiki, da wasu nau'ikan cutar kansa.

Gaskiya game da cholesterol

A cikin gram 100 na man alade akwai kashi ɗaya bisa uku na ƙimar yau da kullun na wannan kayan. Amma, da farko, ba shi da haɗari kamar namu na cholesterol a cikin hanta. Abu na biyu, akwai choline da yawa a Lard, kuma yana raunana illolin cholesterol kuma yana kare tasoshin jini. Don haka man alade ba shi da illa kamar yadda aka gabatar mana da shi na dogon lokaci. A cikin matsakaitan allurai (aƙalla 30-40 g kowace rana), yana da amfani sosai.

Akwai wata hujja mai ƙarfi ga man alade - cikakke ne don dafa abinci. Kuma musamman don soya, inda aka saba amfani da ita. A yau galibi ana soya jita -jita a cikin mai na kayan lambu, musamman a cikin man sunflower. Don haka, man da muke so da sunflower, tare da masara, shine mafi munin hakan. An tabbatar da wannan a cikin gwaji da Farfesa Martin Grutveld daga Jami'ar Leicester De Montfort a Burtaniya.

Abinda ake kira polyunsaturated m acid mai mai na kayan lambu ya juye zuwa peroxides mai cutarwa da aldehydes yayin soyawa. Suna ba da gudummawa ga ci gaban cutar kansa, atherosclerosis, cututtukan haɗin gwiwa, da sauransu. Ya zama ya fi kyau a soya cikin mai, inda ƙarancin wadatattun ƙwayoyin mai ke amfani da shi - wannan zaitun ne da man shanu, kitse da ƙoshin mai. A yanayin zafi mai zafi, sun fi karko, kuma sakamakon haka, ba a kafa aldehydes mai guba da peroxides. Furofesa Grutveld ya ba da shawarar a soya shi da waɗannan ƙwayoyin.

Yaushe ne mafi kyawun lokacin man alade?

Shin kun san yaushe ne mafi kyan man alade? Da safe, don karin kumallo. Hantarmu da ke wahala tana narke lita na jini a cikin dare, ta tsabtace shi daga gubobi, kuma ta aika duk waɗannan “sharar” zuwa bile. Kuma man alade na taimakawa wajen “fitar da” wannan bile din zuwa hanjin da safe. Bile, bi da bi, shine mafi kyawun motsawar motsin hanji, wanda ke nufin yana taimakawa cire duk abubuwan da basu dace ba daga jiki.

Don haka - Na yi karin kumallo mai daɗi kuma na kawo fa'ida ga jiki. Bala'i ɗaya - ba ku cin tafarnuwa da safe, da wuya waɗanda ke kusa da ku za su yi farin ciki da ƙanshin tafarnuwa.

Me yasa man alade ya fi kyau a ci tare da tafarnuwa? An yi imanin cewa cin Lard da tafarnuwa yana ba ku selenium wanda yake da mahimmanci a gare mu, kuma a lokaci guda a cikin tsari mai kyau. Kuma tafarnuwa - ma'ajiya iri ɗaya ta selenium, tana matsayin kyakkyawar abokiyar hulɗa da man alade.

Kwalejin Kimiyyar Kiwon Lafiya ta Rasha ta yi iƙirarin cewa kusan 80% na Russia ba su da isasshen wannan mahimmin abin da ake buƙata, ba a banza ake kira “ma’adinin tsawon rai ba.” Af, shekaru da yawa labari yana yawo a yanar gizo cewa abincin “dattawan Kremlin” - ɗan siyasa mafi tsufa a farkon shekarun 80, koyaushe ya ƙunshi 30 g na wannan samfurin mafi amfani a kowace rana.

Waɗannan giram 30 su ne mafi kyawun ƙwazo ga ƙoshin lafiya.

Amfanin man alade

Meye amfanin man alade? A cikin bitamin A, E da D, a cikin arachidonic acid, wanda wani bangare ne na membranes, a cikin enzymes na jijiyar zuciya. Wannan mahimmin acid mai “kunna” amsar rigakafin jikinmu ga ƙwayoyin cuta da ƙwayoyin cuta, kuma yana da hannu wajen samar da ƙwayar cholesterol.

Haka ne, ana samunsa a wasu kayayyakin, amma misali a cikin man shanu ya fi na man alade sau goma. Kuma ba kamar madara ba, inda matakin arachidonic acid ya faɗi da sauri, a cikin mai ya kasance kusan baya canzawa.

Lard da cholesterol

Shin har yanzu kuna jin tsoron ƙwayar cholesterol kuma kuyi la'akari da Lard a matsayin ɗayan tsoffin tsoffin atherosclerosis? Wannan a banza. Babu cholesterol "mara kyau" ko "mai kyau" akan farantin, ya zama haka a jikinmu. Zai yiwu, tabbas zamuyi magana game da cholesterol a cikin abinci a gaba.

Kuma, ta hanyar, man alade ya ƙunshi kawai 85-90 MG na cholesterol a cikin 100 g, sabanin kek tare da kirim ko kek, inda 150-180 MG, kuma ƙasa da ƙima a cikin ƙwayayen quail masu lafiya. shine 600 MG. Kuma zaku iya kawar da cutar cholesterol ta hanyar cin man alade tare da salatin kayan lambu, kayan yaji tare da ruwan 'ya'yan lemun tsami ko apple cider vinegar.

Kuna jin tsoron cewa man alade samfuri ne mai “nauyi” kuma ba a cika shaƙatawa a jikin mu ba? A banza. Zazzabi mai narkewa, alal misali, na ragon rago shine digiri 43-55, kitsen nama shine 42-49, amma man alade shine 29 -35. Kuma duk kitse, narkar da shi yana ƙasa da digiri 37, wato kusa da zafin jiki na jikin ɗan adam, yana da cikakkiyar nutsuwa, saboda suna da sauƙin emulsify.

Shin har yanzu kuna gaskanta cewa cellulite ya fito ne daga mai? A'a, mai ba ya tarawa a tarnaƙi da gindi, tabbas, sai dai idan kun ci shi a fam. Koyaya, wannan yana da matukar wahalar yi, man alade samfur ne mai gamsarwa tare da babban cogen aiki. Gaskiya ne, wasu suna sarrafawa su ci shi fiye da yadda aka saba.

Kuma, ta hanyar, yana yiwuwa kuma ya zama dole a soya a cikin man alade, saboda yana da “wurin hayaƙi” (yanayin zafin da ake ƙona kitse a ciki) kimanin digiri 195, ya fi yawancin mai na kayan lambu, wato, lokacin soya shi ne taqaitaccen kuma yawancin abubuwan gina jiki sun kasance a cikin tasa.

Wani abu mai ban mamaki na mai shine cewa baya tara radionuclides, kuma helminth basa rayuwa a ciki.

Cutar daga man alade

Yawan amfani da kitse hanya ce kai tsaye zuwa kiba da ci gaban atherosclerosis saboda yawan matakan cholesterol. Ana ba da shawara don kaɗan amfani da shi (har zuwa cikakken keɓewa daga abincin) ga waɗanda ke da matsaloli game da jijiyoyin jini, zuciya da narkewa.

Samfurin bai kamata a soya shi sosai don hana samuwar carcinogens. Yi hankali da zaɓinku - ya kamata dabbobi su kasance a wuraren da ke da kyakkyawar muhalli.

Shin naman alade mai illa ne? Tabbas! Anyi bayanin wannan ta hanyar abun ciki mai yawa na carcinogens. Wannan ba hanya ce ta dabi'a ta shan sigari kawai ba, har ma da amfani da hayakin ruwa.

Kada mu manta game da babban abun cikin kalori na samfurin: 797 kcal akan 100 g. Wannan shine matsakaicin ƙa'idar yau da kullun na babban mutum, wanda aka ɗauka daga ƙwayoyi kuma ya zama dole don cikakken rayuwa! Idan muka yi la'akari da cewa man alade ba ya bambanta da wadataccen kayan sa, ba za a iya kiran sa mai amfani ba. Bugu da ƙari, a cikin allurai masu yawa yana da lahani sosai, yana haifar da ci gaban ba kawai kiba ba, har ma da cututtuka da yawa.

Kada mu manta cewa yawan cin man alade na tsari, har ma da mai cikakkiyar lafiya, cike yake da cuta mai tsanani. A gaban tsananin rashin lafiya mai tsanani, ya fi kyau a nemi likita game da amfani da samfurin.

Bayan gano ko man alade ya fi amfani ko har yanzu cutarwa, daidaitaccen bayanin ya nuna kanta: idan da gaske kuna son wannan samfurin mai ƙirar, kada ku musanta kanku, amma ku tuna ma'auni!

Ku ɗanɗani halaye

Tun da man alade mai na dabbobi ne, ɗanɗano irin wannan samfurin ba shi da tabbas. Amma don jin daɗin kayan da aka riga aka gishiri ko sigari, masoyan alade suna buƙatar yin taka tsantsan game da zaɓin ɗanyen. Aramar kuskure ko rashin kulawa zai haifar da sakamako mara kyau.

• Dole ne likitocin dabbobi su bincika ingantaccen ɗanyen kitse, kamar yadda hatimi na musamman ya tabbatar.
• Zai fi kyau idan naman alade da aka yanke daga bayan dabbar ko gefen gawar ana amfani da shi don yin gishiri.
• Boar man alade na iya buge ka da ƙanshin urea kuma nesa da mafi kyawun dandano.
• Ana iya fa'idar ingancin man alade ta farin launi da haske mai haske mai ruwan hoda. Idan kitsen yayi launin rawaya ko yana da launin toka, zai fi kyau a aje shi gefe.
• Zai fi kyau a mai da hankali ga ɓangarorin tare da fata mai taushi na roba, wanda za a huda shi koda da ɗan goge haƙori na katako.
• Kyakkyawan ɗanyen naman alade yana da sauƙi don wuƙa.
• Lard ba shi da ƙanshin kansa, kuma idan yana wari, naman sabo ne ba wani abu ba.

Lokacin da aka zaɓi ɗanyen man alade, ana iya yin gishiri, narkewa, dahuwa ko shaƙi. Kuma a nan samfurin zai iya karɓar ƙanshin dandano da dandano na duk kayan da aka yi amfani da su da kayan ƙanshi.

Aikace-aikacen girki

Babu wani samfurin abincin da zai iya kwatanta shi da “son” man alade don kayan ƙanshi da kayan yaji. Bugu da ƙari, a cikin ƙasashe daban-daban sun fi son aromas mara kyau.

our countrys ba za su iya rayuwa kwana ɗaya ba tare da man alade da tafarnuwa da barkono baƙi, kuma 'yan Hungary suna son naman alade mai gishiri, an yayyafa shi da ƙasa paprika. Amma wannan ba iyaka bane.

Lard a cikin kasa cosines

Italiyanci daga arewacin Tuscany sun zama manyan abinci. Maƙera na gida, waɗanda ke da hannu a hakar sanannen marmara Carrara, sun fara gishiri da man alade ƙarni da yawa da suka gabata, suna ƙara Rosemary, oregano da thyme, nutmeg da sage zuwa brine. Irin wannan man alade mai ƙamshi, lardo, ya daɗe a cikin bututun marmara, bayan haka da kansa ya zama kamar dutse mai daraja tare da jijiyoyin nama.

Jamusawa masu bin jita-jita ne masu dadi. Sabili da haka, naman alade, kamar a cikin Jamus suna kiran man alade, yana da amfani a cikin jita-jita masu zafi da nama mai kauri, kayan ciye-ciye da tsiran alade, inda ake ƙara naman alade don juiciness.

A Yammacin Turai, man alade ba shi da mashahuri sosai, saboda haka yana da ban mamaki sau biyu cewa a tsibirin Ingila, lokacin da aka ambaci naman alade, yawancin mazaunan suna furta ƙaunatacciyar wannan samfurin. Amma wannan shine ainihin naman alade tare da siraran yadudduka na nama mai laushi, wanda har ma ya ba da suna ga shugabancin alade.

Faransanci, azaman asali na gaske da gourmets, sun fi son ba ɗanye ba, amma ghee. Abune mai mahimmanci a cikin shahararren faransan Faransa tare da hanta, namomin kaza da ganyen yaji. Amma man alade ana buƙata ba kawai cikin abincin Faransa ba.

'Yan Hungary suna ƙaunarta sosai, suna ƙarawa zuwa paprikash mai ƙanshi, goulash har ma da miyar Halasle ta ƙasa tare da kifi. Belarusians sun kusanci man alade fiye da sauran mutane. Dangane da roƙon wannan ƙasar, an haɗa kakan dankalin turawa tare da naman alade a cikin asusun kayan abinci na Turai.

Shin yana yiwuwa a ci laban oof Lard? kalli bidiyon: