Emma Miller
A cewar masanin, wannan nau’in nama da ya shahara kuma ya yadu yana dauke da sinadarin purine, wanda ke taimakawa wajen tara yawan sinadarin uric acid.
Mutanen da ke da cututtukan haɗin gwiwa (polyarthritis, gout, da dai sauransu) ya kamata su ci abinci kaɗan ko ma su daina cin naman sa gaba ɗaya. Masanin abinci mai gina jiki Svetlana Fus ta rubuta game da wannan a shafinta na Instagram.
A cewar masanin, irin wannan nau'in nama yana dauke da sinadarin purine, wanda ke taimakawa wajen tara sinadarin uric acid. Bugu da kari, naman marakin na iya rasa wasu kaddarorinsa masu amfani saboda rashin hanyoyin dafa abinci.
"Ina ba da shawarar sous vide (ana dafa abinci a cikin marufi a yanayin zafi kaɗan), amma kuma kuna iya gasa ko stew," in ji ta.
Ga masu korafin ciwon gabobi, nama da duk wani jan nama bai kamata a rika cin su ba fiye da sau biyu a mako, in ji Fuss. A cewarta, babban dalilin shine amino acid leucine da arginine, wadanda ke kunshe a cikin furotin kuma suna da tasirin insulin.
"Veal yana da ƙarancin cholesterol fiye da, misali, naman sa. Don haka, ya kamata a saka shi a cikin abincin yara ƙanana da tsofaffi,” in ji Fuss.
