John Myers
Isingeniso: Ukuqonda Isayensi Yokushiswa Kwamafutha
Ukushiswa kwamafutha kuyinqubo eyinkimbinkimbi yokuphila ehlanganisa ukuwohloka kwezicubu ze-adipose ukuze kukhiqizwe amandla. Umzimba usebenzisa inhlanganisela yamahomoni, ama-enzyme, nezindlela ze-biochemical ukuze uhlanganise amafutha agciniwe futhi uwaguqule abe amandla asebenzisekayo. Izinga okwenzeka ngalo le nqubo lingathonywa izici ezihlukahlukene, okuhlanganisa ukudla, ukuvivinya umzimba, ukulala, ukucindezeleka, nofuzo. Kodwa-ke, esinye sezici ezibaluleke kakhulu ekunqumeni ukuthi umzimba ushisa kanjani amafutha ngokushesha nangempumelelo uhlobo kanye nekhwalithi yokudla okudliwayo.
Ukudla Okupakishwe Ngamaprotheni: Inyama Encane, Inhlanzi, Nemikhiqizo Yobisi
Amaprotheni abalulekile ekwakheni nasekulungiseni izicubu emzimbeni, futhi adlala indima ebalulekile ekukhuthazeni ukulahleka kwamafutha. Uma udla amaprotheni, umzimba wakho kufanele usebenze kanzima ukuze uwaphule futhi uwamunce, okudala umphumela we-thermogenic ongakhuphula izinga lakho lokugayeka kokudla futhi ushise amakholori amaningi. Ukwengeza, amaprotheni asiza ukunciphisa indlala nezifiso, okungaholela ekwehleni kwekhalori yokudla nokulahlekelwa isisindo ngokuhamba kwesikhathi.
Okunye ukudla okunamaprotheni amaningi okungasiza ekushiseni amafutha ngokushesha kufaka phakathi inyama engenamafutha njengenkukhu, i-turkey, nenyama yenkomo, kanye nezinhlanzi ezinamafutha njenge-salmon, tuna, ne-mackerel. Imikhiqizo yobisi efana ne-yogurt yamaGreki kanye ne-cottage shizi nayo iyimithombo emihle yamaprotheni, kanye ne-calcium, eboniswe ukusiza ekushiseni kwamafutha nokulahlekelwa isisindo. Kubalulekile ukukhetha okungenamsoco, okunamafutha aphansi noma nini uma kunokwenzeka ukuze ugweme amakhalori eqile namafutha agcwele.
