Kyakkyawar yanayin muhallin cikin gida ya ƙunshi ƙwayoyin cuta abokantaka waɗanda ke rayuwa a cikin hanji kuma suna ba mu ƙarfi da lafiya. Mahimmancin microflora mai amfani kuma yana nufin "dakaru" mai ƙarfi wanda ke taimakawa wajen narkar da duk abin da muke ci. Abin takaici, tare da ci gaban ci gaba, maganin rigakafi, pasteurization, abinci mai ladabi, tare da damuwa akai-akai, sun shiga cikin rayuwarmu, wanda ke lalata ma'auni na yanayin mu. Duk wannan yana haifar da gajiya, mummunan yanayin gastrointestinal tract da rashin aiki mara kyau. A yau, fiye da kowane lokaci, dole ne mu kula da jikinmu na musamman. Jikinmu, fiye da kowane lokaci, yana fuskantar matsanancin damuwa da rashin abinci mai gina jiki. Labari mai dadi shine cewa yana hannunmu don cimma jituwa da yanayin jin daɗi na halitta! Raba abinci mai gina jiki ɗaya ne daga cikin sauƙi, amma, rashin alheri, ba a yi amfani da sirrin sirrin narkewar lafiya a duniya ba a yau. . Gabaɗaya, idan akwai ƙwayoyin cuta da adadi mai yawa na ƙwayoyin cuta a cikin jiki, ba a ba da shawarar cin 'ya'yan itace masu zaki ba. Suna ɗauke da sikari mai yawa wanda ke motsa ci gaban yisti da sauran ƙwayoyin cuta. A wannan yanayin, lemun tsami da lemun tsami, ruwan 'ya'yan itace daga cranberries, black currants, da rumman suna da kyau. Bayan dawo da microflora (kimanin watanni 3 na abincin da ya dace), zaku iya fara gabatar da 'ya'yan itatuwa kamar kiwi, abarba, innabi. Shawarwari Mai Aiki: Fara da safe da gilashin ruwan dumi tare da ruwan 'ya'yan lemun tsami don taimakawa wajen tsaftacewa da daidaita tsarin narkewar ku. Lokacin da muke cin furotin, ciki yana ɓoye hydrochloric acid da pepsin enzyme don karya abinci a cikin yanayi mai yawan acidic. Lokacin da aka cinye sitaci, ana samar da ptyalin enzyme don ƙirƙirar yanayin alkaline. Cin furotin da sitaci tare, suna yawan kashe juna da raunana narkewar abinci. A sakamakon haka, abinci mara kyau na narkewa yana haifar da jini kuma yana haifar da yanayi mai kyau ga cututtuka masu haifar da cututtuka. Duk da haka, sunadaran sun dace da kayan lambu marasa sitaci, waɗanda suka haɗa da: broccoli, bishiyar asparagus, farin kabeji, seleri, kabeji, letas, tafarnuwa, turnips, radishes, pumpkins, zucchini, cucumbers, beets, albasa. Kayan lambu marasa sitaci suna narkewa da kyau a cikin yanayi na acidic ko alkaline, don haka ana iya haɗa su da sunadarai, hatsi, jiƙa da tsiro da tsaba, goro, da kayan lambu masu sitaci. Amaranth, buckwheat, quinoa da gero sune manyan furotin guda huɗu, hatsi marasa alkama mai wadata a cikin bitamin B da microflora mai gina jiki. Kayan lambu masu sitaci sun haɗa da: wake, Peas, masara, artichokes, dankali, butternut squash. A gaskiya, lactose a cikin madara yana ciyar da yisti mai cutarwa kuma yawancin mutane ba su da isasshen enzymes don narkar da furotin na casein. Don haka, madara da abubuwan da suka samo asali na iya amfanar wani, amma ba wasu ba. An yarda a haɗe tare da 'ya'yan itatuwa masu tsami, tsaba, kwayoyi da kayan lambu marasa sitaci. Wasu shawarwari na gabaɗaya: - Jira sa'o'i 2 bayan cin abinci na hatsi da kuma kafin cin abinci mai gina jiki. - Bayan cin abinci mai gina jiki, ba da jikin ku 4 hours don narkewa sosai. – Kada ku sha yayin cin abinci. Mulki da aka sani da duniya! Bugu da ƙari, ba a ba da shawarar shan minti 15 kafin abinci da sa'a 1 bayan cin abinci. Ta hanyar manne wa ƙa'idodin haɗin abinci na asali, za ku lura da haɗa samfuran ƙima daban-daban a lokaci guda.
2022-11-11