John Myers
Intshayelelo: Ukuqonda iNzululwazi yokuTsha amanqatha
Ukutshiswa kwamafutha yinkqubo ye-physiological eyinkimbinkimbi ebandakanya ukuchithwa kwezicubu ze-adipose ukuvelisa amandla. Umzimba usebenzisa indibaniselwano yehomoni, i-enzymes, kunye neendlela ze-biochemical ukuhlanganisa amanqatha agciniweyo kwaye aguqulwe abe ngamandla asebenzisekayo. Isantya esenzeka ngalo le nkqubo sinokuphenjelelwa zizinto ezahlukeneyo, eziquka ukutya, umthambo, ukulala, uxinzelelo kunye nemfuza. Nangona kunjalo, enye yezona zinto zibalulekileyo ekunqumeni ukuba umzimba utshisa ngokukhawuleza kangakanani na ngokufanelekileyo amanqatha luhlobo kunye nomgangatho wokutya okusetyenzisiweyo.
Ukutya okupakishwe ngeprotheyini: Inyama ebhityileyo, intlanzi, kunye neemveliso zobisi
Iprotheyini ibalulekile ekwakheni nasekulungiseni izihlunu emzimbeni, kwaye ikwadlala indima ebalulekileyo ekukhuthazeni ukulahleka kwamafutha. Xa usebenzisa iprotein, umzimba wakho kufuneka usebenze nzima ukuze uyiphule kwaye uyifunxe, nto leyo eyenza umphumo we-thermogenic onokunyusa izinga lakho lokutya kunye nokutshisa iikhalori ezininzi. Ukongezelela, iprotheni inceda ukunciphisa indlala kunye neminqweno, enokukhokelela ekunciphiseni ukuthathwa kwekhalori kunye nokulahlekelwa kwesisindo ngexesha.
Okunye ukutya okuneprotheyini ephezulu okunokunceda ukutshisa amanqatha ngokukhawuleza kubandakanya inyama ebhityileyo njengenkukhu, iturkey, nenyama yenkomo, kunye neentlanzi ezinamafutha afana nesalmon, ityhuna, kunye nemackerel. Iimveliso zobisi ezifana ne-yogurt ye-Greek kunye ne-cottage cheese nazo ziyimithombo enkulu yeprotheyini, kunye ne-calcium, ebonakaliswe ukunceda ukutshisa amafutha kunye nokunciphisa umzimba. Kubalulekile ukukhetha ukhetho oluncinci, olunamafutha aphantsi xa kunokwenzeka ukuphepha iikhalori ezigqithisileyo kunye namafutha ahluthayo.
