Abantu abaningi bathanda le nhlanzi. It has a iphunga elimnandi, kuyinto elihlwabusayo kakhulu futhi kungathengwa cishe noma yisiphi esitolo. Kodwa, ngaphambi kokukufaka ekudleni , ake sibone izinzuzo kanye nokulimala kwe-mackerel ebhema yomzimba.
Ingabe i-mackerel iyabhema?
Ochwepheshe abaningi basaphikisana ngezinzuzo ze-mackerel ebhema. Ake sicabangele ukuthi yiziphi izimpikiswano eziholela ekuqinisekisweni kwesinye nesinye umbono. Ngakho, ukulimala kwalenhlanzi kungaba:
- kokuqukethwe okuphezulu kwama-carcinogens;
- in phenol enobuthi, engakhiwa lapho izinhlanzi ziphathwa "ngomswakama omanzi";
- okuqukethwe okasawoti ophezulu okwenza ukuvuvukala, futhi kuqhathaniswa nabantu abanesifo sezinso;
- lapho kungenzeka ukuthi abakhiqizi abangenangqondo basebenzise izidumbu ezisezingeni eliphansi, "bazibamba" ngephunga lokubhema.
Yilezi zimpikiswano ezihola "abaphikisayo" zalesi sidlo.
Manje ake sibone ukuthi i-mackerel enobuthi ewusizo kangakanani. Okokuqala, ukubhema akufaki amafutha engeziwe kulezi zinhlanzi, njengoba kwenza uma ugwada. Lokhu kusho ukuthi izitsha ziqukethe kuphela "amafutha" asekuqaleni.
Okwesibili, i-mackerel iqukethe ama-amino acids, amavithamini A, E, D. Lezi zinto ziyadingeka ukuze kusetshenziswe kahle izinhlelo eziningi zomzimba womuntu. I-Vitamin A ibalulekile esibindi, kodwa uD no-E bewaziwa ukuthi kubalulekile ubuhle besikhumba, izipikili nezinwele zamavithamini. Ngaphezu kwalokho, okuqukethwe okuphezulu kwamafutha e-fatty kusiza nokuqinisa isimiso somzimba sokuzivikela komuntu.
Futhi, ekugcineni, i-mackerel iqukethe amaprotheni amaningi, okudingekayo kumisipha. Nguye oyisisekelo esiyinhloko sokuthuthukiswa nokukhula kwabo.
Ngakho-ke, ayikho imibono engafanele mayelana nezinzuzo zale nhlanzi ebhemayo. Kungakhathaliseki ukuthi uyifaka kwimenyu yakho, wonke umuntu kufanele anqume.