Yawancin cututtuka - daya kombucha

A yau ina so in raba labarin ta abokin aiki, Yulia Maltseva. Julia ƙwararre ce a cikin cikakkiyar hanyoyin lafiya, masanin tsiro (Herbal Academy of New England), ƙwararriyar detox da ƙwararrun abinci mai gina jiki don shirin Natalia Rose da Sarah Gottfried's hormonal detox; malamin yoga na duniya USA Yoga Alliance RYT300; mai horar da lafiya a Lafiya & Lafiya (Jami'ar Arizona); wanda ya kafa blog yogabodylanguage.com. Baya ga duk abubuwan da ke sama, Julia mai sha'awar haifuwa ce. Ta san abubuwa da yawa game da fermentation da fa'idodin kiwon lafiya na abinci mai fermented. A cikin wannan labarin, Julia ya ba da cikakkun bayanai:

***

 

Tarihin cutar mutum na zamani

A cikin al'adun abinci na kowace al'umma fermented abinci ya mamaye wani wuri na musamman. Shekaru dubbai da suka wuce, kakanninmu sun gano cewa ƙwayoyin cuta ba wai kawai suna taimakawa wajen adana girbin kayan lambu, 'ya'yan itatuwa, kifi da naman lokaci ba ta hanyar hadi, tsintsi, da jiƙa, amma kuma suna ba su ɗanɗano na musamman wanda mafi kyawun dafa abinci a duniya ba zai iya ƙirƙirar ba. Wataƙila, a lokacin har yanzu mutane ba su fahimci tsarin fermentation ba, amma a fili sun lura da amfanin lafiyar abinci.

Bayyanar samfuran da aka kammala, masu kiyayewa, gidajen abinci mai sauri ya haifar da gaskiyar cewa tsararraki "Y" da "Z" ba za su iya yarda da cewa duk samfuran abinci da aka yi amfani da su ba "daga karce" a gida, da kuma manyan girke-girke na iyali. an adana su a hankali kuma an wuce su. daga tsara zuwa tsara a cikin manyan littattafan dafa abinci. Canje-canjen ya shafi ba kawai abin da muke ci, yadda muke ci ba, har ma yadda muke da alaƙa da abinci. Abin baƙin ciki shine, yawancin mutanen zamani sun rasa ƙwarewar dafa abinci na gargajiya saboda rashin lokaci, sha'awa, saboda samun abinci mai sauri da aka shirya, kuma a lokaci guda, sun daina jin alaƙa da yanayi kuma, ta hanyar. , ya fara rashin lafiya sau da yawa kuma.

Tun kafin a sayar da ƙwayoyin cuta a cikin capsules, abinci ne mai haifuwa wanda ya maye gurbin magani. Abincin da aka haɗe ya kasance a cikin abincin kakanninmu, yana kiyaye su lafiya kowace rana. Rashin waɗannan abinci masu warkarwa a cikin abincin mutanen zamani yana bayyana kansa a cikin raunin rigakafi, matsalolin narkewa, candidiasis na tsarin jiki, dysbiosis, ƙananan matakan makamashi, rashin iyawar hankali, damuwa, da dai sauransu. Abin mamaki, duk waɗannan yanayi sun dogara ne akan kwayoyin cutar kai tsaye. da suke rayuwa a jikinmu.

Manyan Dalilai 3 Game da Abincin Haki

  • Me yasa abinci mai fermented ba kayan abinci masu yawa ba, sabbin kayan lambu, ko ruwan 'ya'yan itace? 

Domin abinci da abin sha ne kawai ke ɗauke da ɗimbin ƙwayoyin cuta masu fa’ida waɗanda ke da nisa wajen tantance yadda muke ji, ƙarfin kuzarinmu, yadda muke kama, har ma da farin cikinmu.

  • Me yasa ba za ku iya siyan probiotics kawai a kantin magani ba?

A matsayinka na mai mulki, yana da wuya a sami "rayuwa" probiotics na inganci mai kyau da kuma fadi a cikin kantin magani na yau da kullum. Ko da kun sami damar samun irin wannan, ba za su ƙunshi yanayin nazarin halittu waɗanda ƙwayoyin cuta suka fi so ba waɗanda suke da ƙarfi da raye. Tare da abinci mai fermented, kuna samun kwayoyin probiotic da bitamin, ma'adanai, kwayoyin acid daga dukan abinci, wanda ke ba ku damar ƙirƙirar yanayi mafi kyau a cikin jikin mutum don mulkin mallaka na kwayoyin cuta, kuma ba wucewa ba.

  • Me yasa ba zan iya siyan kayan abinci da aka shirya ba daga kantin sayar da kayan abinci?

Ana yawan yin pickles na kasuwanci, pickles, da abubuwan sha tare da abubuwan da ba'a so (emulsifiers, sukari, abubuwan dandano, vinegar mara kyau). Bugu da ƙari, yawancin abincin da aka haɗe ana pasteurized sabili da haka ba su ƙunshi probiotics masu rai ba. Idan kana so ka tabbatar da "aiki" na samfurori masu rai, yana da kyau (kuma mafi sauƙi da rahusa) don yin su a gida.

Hanya mafi sauƙi don sanin abinci mai ƙima shine farawa tare da kombucha: ba shi da ƙima kuma yana da ɗanɗano na musamman wanda tabbas zaku so!

Yawancin cututtuka - kombucha ɗaya

Da farko, ba mu sha kombucha kanta ba, amma abin sha da al'adun kombucha suka samar - shayi mai shayarwa. Kombucha ita kanta zoogley ce, ko kuma “mahaifa” – wani yanki ne na siminti na nau’ikan yisti-kamar fungi da kwayoyin acetic acid, kuma yana kama da faifan roba da ke yawo a saman gwangwani. Abin sha da zoogley ke samarwa, wanda ake kira kombucha a wasu ƙasashe, yana da wadata a cikin ƙwayoyin cuta, bitamin da kuma Organic acid.

Yana da wuya a yi imani cewa abin sha bisa ga sukari na yau da kullun da shayi na tannin, wanda aka samu ta hanyar "naman kaza" tare da abun ciki na yisti, an ƙididdige shi da kayan warkarwa. Amma al'adun kombucha ba shi da alaƙa da mulkin namomin kaza, sai dai, watakila, wasu kamanni na gani. Kada ku ji tsoron abubuwan sinadaran da a fili ba su dace da ma'anar salon rayuwa mai kyau ba. Lokacin da kuka ƙara sukari zuwa shayi mai ƙarfi, ku tuna cewa ana buƙatar waɗannan sinadarai don naman kaza, ba a gare ku ba, kuma a cikin makonni biyu cikakken canji na syrup mai zaki a cikin elixir mai ba da rai zai faru. Ƙananan adadin sukari da tannin har yanzu suna cikin samfurin ƙarshe, amma tabbas sau goma ƙasa da na Coca-Cola da abubuwan sha masu ƙarfi.

Abin sha ya ƙunshi bitamin C, PP, D, B, Organic acid (gluconic, lactic, acetic, oxalic, malic, lemun tsami), probiotics da enzymes (protase, amylase, catalase).wanda zai ba shi magungunan kashe kumburi da ƙwayoyin cuta; yana taimakawa tare da matsalolin narkewa, dysbiosis, yana goyan bayan detoxification, inganta aikin pancreatic, yana ƙara yawan makamashi, yana hana ci gaban allergies ta hanyar daidaita tsarin rigakafi, yana kiyaye yanayin cikin gida na ɗan adam akan faɗakarwa game da mamayewar ƙwayoyin cuta, ƙwayoyin cuta da cututtukan da ke haifar da cutar. yawancin cututtukan hanji na yau da kullun da kumburi. Kuna iya karanta game da sauran kaddarorin kombucha nan. Yana da mahimmancin samfurin detox na jiki wanda nake amfani dashi a cikin nawa detox shirye-shirye.

Wasu masu sha'awar suna danganta kaddarorin banmamaki ga kombucha, gami da warkar da cututtukan amosanin gabbai, asma, duwatsun mafitsara, mashako, ciwon daji, ciwo na gajiya, gout, hawan jini, high cholesterol, mahara sclerosis, psoriasis, rheumatism, migraines, da sauransu. Ko da yake mutanen da ke fama da waɗannan yanayi na iya jin ɗan jin daɗi bayan cinye kombucha, a halin yanzu babu tushen kimiyya game da wannan.

Babban mahimman kaddarorin abin sha suna da alaƙa da yawan adadin acid ɗin da ke goyan bayan aikin detoxification na hanta. Su ne acid da ke taimakawa wajen tsabtace jiki na halitta, yana motsa tsarin rigakafi a cikin rigakafin ciwon daji da sauran cututtuka masu lalacewa.

hoto daga abinci52

Yadda ake yin kombucha a gida

Don yin kombucha, kuna buƙatar al'adun namomin kaza shayi... Wannan dole ne, saboda ba tare da "mama" ba ba za ku taba samun wannan abin sha ba, kamar yadda kefir kanta ba za a iya shirya shi daga madara na yau da kullum ba tare da ƙara naman kaza na kefir ko m.

Yayin da ake samun abin sha na shirye-shiryen sha a wasu shagunan abinci na kiwon lafiya da wasu manyan kantuna, abin sha na gida ba shi da bambanci.

Don yin kombucha, kuna buƙatar gilashin gilashin lita uku, gauze mai tsabta, da al'ada.

Sinadaran:

  • 3 lita na ruwa mai tsabta,
  • 300 g sugar unrefined
  • 8 Organic koren shayi bags,
  • naman shayi,
  • 1 tbsp. shirye-sanya shayi jiko ko ¼ tbsp. Organic apple cider vinegar

Shiri

Zuba ruwa a cikin babban kasko akan zafi mai zafi. Ku kawo wa tafasa. A tafasa na tsawon mintuna 5, sannan a zuba buhunan shayi. Cire akwati daga zafi kuma bar shi don yin burodi na minti 15.

Cire buhunan shayi. Ƙara sukari da motsawa. Bari shayi yayi sanyi zuwa dakin da zafin jiki.

Idan shayin ya huce sai a zuba a cikin kwalba. Sanya naman kaza a saman shayi, gefen haske sama. Ƙara kombucha da aka shirya ko vinegar. Naman gwari na iya "nutse", amma yayin fermentation zai sake tashi zuwa saman. (Idan saboda kowane dalili kuna buƙatar ɗauka ko motsa naman kaza, yi amfani da cokali mai tsabta na katako, kamar yadda ƙarfe ya yi mummunan tasiri ga yankin symbiotic.)

Rufe kwalban da gauze mai tsabta kuma a tsare tare da bandeji na roba. Gauze kawai yana kare abin sha daga kura, iska da kwari.

Bar kwalban a dakin da zafin jiki (ba kasa da 18 ba kuma bai wuce 32 ° C ba) a cikin duhu har zuwa kwanaki 10. Yanayin zafi yana da mahimmanci saboda a ƙananan yanayin zafi tsarin fermentation zai ɗauki tsayi da yawa. Bayan kwana 7, zaku iya fara dandana abin sha. Bai kamata shayi ya zama mai dadi sosai ba, in ba haka ba yana nufin cewa har yanzu ba a sarrafa sukarin ba. Abin sha da aka gama ya kamata ya dan kadan, yayi kama da cider. Idan ya zama mai tsami sosai don ɗanɗano ko yana da ƙamshin vinegar mai ƙarfi, to tsarin fermentation ya ɗauki tsayi da yawa. Ana iya sha abin sha, amma ba zai ɗanɗana kamar yadda ya kamata ba.

Lokacin da kombucha ya isa carbonated kuma ga yadda kuke so, zuba abin sha a cikin akwati mara kyau na gilashi, rufe murfin da kyau kuma a sanyaya.

Kuna iya adana kombucha a cikin rufaffiyar kwalba a cikin firiji har zuwa wata guda. Ana iya sake amfani da naman kaza sau da yawa mara iyaka ta hanyar kula da shi da kuma kula da tsaftar hannu da wurin aiki.

Tsanani

Tunda zooglea al'ada ce mai rai, yana da mahimmanci a yi la'akari da zaɓi na mai samar da amfanin gona, tabbatar da cewa akwai takaddun shaida na bin ka'idodin amincin abinci. Rashin bin ƙa'idodin kiyaye al'ada na iya kamuwa da ƙwayoyin cuta maras so, fungi da mold. Kuna iya karanta game da ma'auni don zaɓar al'ada. nan.

Abin sha na iya haifar da rashin lafiyar wasu mutane. Fara amfani da jiko a cikin ƙananan adadi

Kamar kowane abinci, kombucha yana da iyakacin iyaka. Ya kamata a gabatar da Kombucha tare da taka tsantsan a cikin abincin don matsalolin kiwon lafiya da suka rigaya. Yayin da mutane masu lafiya, tare da amfani mai ma'ana, za su amfana kawai.

***

Sayi bokan al'adun namomin kaza shayi ana iya samuwa a shafin yanar gizon Julia.

Julia za ta amsa duk tambayoyi game da fermentation da aikin amfani da probiotic kayayyakin a cikin kungiyar Fermentorium: kulob din probiotic.

Leave a Reply