John Myers
Wani bincike na baya-bayan nan ya nuna cewa abinci mai fermented kamar sauerkraut da kimchi suna da kyau ga lafiyar ku. Suna ƙara bambance-bambancen flora na hanji kuma suna rage haɗarin ciwon daji na hanji.
Abincin da aka ƙera yana da zamani, amma ra'ayin ba sabon abu ba ne: an yi amfani da hanyoyin fermentation na halitta don adana abinci tsawon ƙarni. A Jamus, ana amfani da hanyar da aka fi amfani da ita don yin sauerkraut, amma miso na Jafananci da kimchi na Koriya kuma sun dogara ne akan irin wannan nau'in fermentation.
Lactic acid fermentation: Ana adana mahimman bitamin
A cikin abin da ake kira lactic acid fermentation, wanda ake amfani dashi don samar da sauerkraut, alal misali, kwayoyin da suka dace sun kasance a cikin kayan lambu. Sun riga sun narke abincinmu. Rashin iskar oxygen, wanda aka cire da gangan daga abinci, da ƙari na gishiri yana tabbatar da cewa babu kwayoyin "mummunan" da za su lalata abincin da ke karuwa.
Kwayoyin lactic acid, a gefe guda, ba sa buƙatar oxygen. Suna cin sukari da sitaci a cikin kabeji suna maida su cikin lactic acid. Wannan yana rage ƙimar pH. Ƙarshen samfurin ya zama mai tsami don haka ya kasance mai cin abinci na dogon lokaci. Abubuwan da ke da lafiya kamar su bitamin C, B2, B12, da folic acid kuma ana kiyaye su.
Abincin da aka haɗe yana inganta lafiyar hanji
A cikin al'adun da yawancin fermentation ke faruwa kuma waɗannan abincin suna kan menu akai-akai, masana kimiyya sun iya tantance lafiyar hanji mai ban mamaki. Kuma wani bincike na baya-bayan nan da Jami’ar Stanford ta yi ya nuna cewa abinci mai datsi yana ƙara bambance-bambancen flora na hanji.
An rage haɗarin ciwon daji na hanji
A lokacin haifuwa, ƙwayoyin cuta suna samar da sinadarai masu mahimmanci ga hanjin mu. A cewar binciken kimiyya, ana iya rage haɗarin cutar kansar hanji ta wannan hanyar. Butyric acid, wanda ke daidaita DNA a cikin sel mai tushe, da alama ya zama muhimmin sashi a nan. Abubuwan da ke haifar da kumburi, irin su waɗanda ke faruwa a cikin cututtukan rheumatic, kuma da alama an daidaita su.
Masana sun ba da shawarar cin abinci mai datti a kowace rana. Baya ga yogurt na halitta da kefir, sauerkraut yana shahara. Ya kamata a fifita samfuran da muke samarwa saboda abinci da ake samarwa a masana'antu yawanci ana pasteurized - watau ana sanya shi ya daɗe. Muhimman ƙwayoyin cuta ba a haɗa su ba. Kuma: Akwai ƙarin ƙwayoyin cuta akan samfuran halitta waɗanda ke da mahimmanci ga fermentation.
