Emma Miller
Wahi a ka meaʻai meaʻai, ʻo ka yogurt ka mea pono loa o nā huahana i hōʻike ʻia. Ua hoʻohālikelike ʻo Nutritionist Mikhail Ginzburg i ka yogurt, ryazhenka, a me kefir, i kapa ʻia ko lākou mau waiwai pono, a kamaʻilio e pili ana i nā pōʻino olakino.
Wahi a ke kauka, loaʻa i nā huahana waiū fermented kahi microflora symbiotic, kahi mea kūʻokoʻa ʻaʻole ia e ʻae i ka maʻi bacteria e hoʻomāhuahua, he ʻona a me ka hopena inflammatory.
He mea koʻikoʻi loa kā lākou ʻai ʻana i kēlā me kēia lā, ʻoi aku hoʻi no ka poʻe i maʻi me ka coronavirus, no ka mea, kōkua nā huahana i ka hoʻihoʻi ʻana i ka microflora.
"Ke pale aku nei ka bacteria maikaʻi i ka coronavirus, ʻoiai lākou e hoʻoulu ai i ka pale antiviral. Hōʻike nā haʻawina e hoʻopaʻa ʻia nā huahana dairy fermented a me ka bacteria symbiotic i ka enzyme e komo ai nā maʻi i loko o ke kelepona a paʻakikī i ka laha ʻana o ka maʻi, "wahi a Ginzburg.
Eia nō naʻe, he nui nā hemahema o ka waiū fermented i poina ʻole:
- ʻO ka mea kūikawā, hiki i ka kefir ke loaʻa i ka hopena maikaʻi ʻole i ka mucosa gastric inā he waikawa nui.
- Hoʻohana ʻia ka waiū momona i ka hoʻomākaukau ʻana i ka ryazhenka, a no laila pono e pale ʻia kēia huahana i ka wā e nalowale ana ke kaumaha.
- Ke koho ʻana i ka yogurt, e noʻonoʻo i kona haku mele ʻana, no ka mea, ʻo nā huahana waiū fermented i loaʻa i ke kō he mea pōʻino i ke olakino.
Wahi a ka meaʻai meaʻai, ʻo ka yogurt ka mea pono loa o nā huahana i hōʻike ʻia, ukali ʻia e kefir a me ryazhenka.
