Imikhiqizo yobisi iyasiza kakhulu kunoma yikuphi ukudla, ngoba bonke bacebile kakhulu nge- calcium , okuvimbela ukumuncwa nokumunca kwamafutha. Ngenxa yamapounds ambalwa ashiya ngesantya esheshayo. Ngalesi sizathu, ubisi lwe-mushroom obunzima bokulahlekelwa isisindo - umsizi omuhle kakhulu, ngoba kuzokuvumela ukuba wakhe umkhiqizo wekhanda eliphezulu lwasekhaya.
Ubisi lwe-Tibet u-mushroom wesisindo
Le fungus inamagama amaningi - ubisi, i-kefir, isiTibetan. Kutholakale eminyakeni eyizinkulungwane ezimbalwa ezedlule, lapho amakhokithi aseTibetan aqaphela ukuthi ubisi, ubeke ezitsheni ezahlukene, ingcebo ayifani. Ku-yogurt evamile, ama-protein amakhemikhali, afana ne-cottage shizi, aqala ukuvela. Lona ubisi amakhowe aseTibetan . Ukusetshenziswa kwe-kefir, etholakala ngokufaka ubisi ku-mushroom, kubanzi kakhulu kwezokwelapha nase-cosmetology, futhi isiphuzo ngokwayo ngokuvamile sibizwa ngokuthi i-elixir yobusha.
Kwaphela isikhathi eside inqubo yokwenza amakhowe enjalo yayigcinwa ekusithekeni okuqinile, futhi phakathi nekhulu le-19 kuphela umkhiqizo oyingqayizivele waba udumo eYurophu naseRussia. I-Kefir, etholakala ngale ndlela, yayisetshenziselwa ukwelapha izifo ezihlukahlukene, futhi ngenxa yalokho, ngisho noma isiguli singelapheki ngokuphelele, inkambo yesifo yayisindiswe kakhulu.
Ukusebenzisa i- mushroom ye- kefir yokulahlekelwa isisindo abantu bacatshangwa kancane kancane, lapho odokotela beqaphela ukuthi labo abaphuza njalo isiphuzo esitholiwe, bavame ukulahlekelwa isisindo. Ucwaningo oluthile luye lwabonisa ukuthi lo mphumela ufezwa ngenxa yobuningi bama-acetic acid bacteria ekubunjweni kwe-kefir. Baguqula amafutha abe ngamakhemikhali alula abonakala kalula emzimbeni. I-mushroom yaseTibet yokulahlekelwa isisindo iphumelela futhi ngenxa yokuthi idambisa ukudla ngokugcwele, ngenxa yokuthi isisindo siphila kalula.
Enye impahla ebalulekile eyenza i-mushroom yobisi ukuba ilahlekelwe isisindo, ingumphumela wayo oyinkimbinkimbi esimweni somuthi wamathumbu ngokujwayelekile futhi emathunjini ikakhulukazi. I-Kefir, etholakala ngale ndlela, iyisimo esihle kakhulu se-microflora, futhi ngaphandle kwayo sibonisa ama-slags amahle, amakhemikhali kanye nezinhlayiya ezihlukahlukene ezigaya emathunjini ngenxa yokuthatha imithi nokudla ngamakhemikhali amakhemikhali.
Amakhowe omuncu: ukudla
Ukuze ulahlekelwe isisindo ngempumelelo emkhunjini ubisi, kufanele ulandele ukudla okufanele. Kunconywa, okokuqala, ukwenqaba ukudla okulimazayo - emva kwakho konke, ukuthatha i-kefir enjalo ihlanza umzimba we-toxin, okusho ukuthi kubalulekile ukunciphisa umsebenzi bese uyeka ukuthatha. Ngakho, kufanelekile ukuyeka imikhiqizo enjalo:
- okuthosiwe, okujulile okuthosiwe, nanoma yikuphi ukudla okubhema;
- zonke izinhlobo zokudla okusemathinini;
- yonke imikhiqizo equkethe ama-dyes, ama-stabilizers, ama-flavor enhancers, ama-preservatives;
- i-confectionery, amaswidi;
- ukudla okusheshayo: ama-sandwich, ama-hamburgers, i-soda, njll.
Okulula nokuningi kwemvelo kuyoba ukudla okuthathayo, kuyoba ngempumelelo kakhulu
I-Kefir kumele ithathwe nsuku zonke, isigamu sehora ngemva kwesidlo ngasinye, isigamu seglasi. Ukudla kokugcina kungamahora angu-3-4 ngaphambi kokulala, futhi isigamu sehora ngaphambi kokulala, udinga ukuphuza isigamu sokugcina indebe ye-kefir ngosuku. Kulabo abayisisindo esibalulekile kakhulu, ngokuvamile badla ukudla kokugcina nge-1-2 izindebe ze-yogurt ngokufaka ufulawa weflaksi noma i-fibre (lokhu ungathola kalula kunoma yiliphi ikhemisi).
Ngemuva kwemikhosi eningi kakhulu ihlela ukukhishwa kwe-kefir ngosuku, inqabe ukudla futhi yamukela i-yogurt eyodwa kuphela. Kulokhu, ukuphazamiseka akukona okubi, futhi ukulahlekelwa isisindo kuzoqhubeka, futhi kungasheshi ngenxa yamaholide.