Ngoshukela wegazi owengeziwe, isiguli kufanele sishintshe kakhulu uhlelo lwaso lokudla bese sinamathela ekudleni okulinganiselwe kwe-carb. Udinga nokulandela imithetho yokupheka ukuze ugweme ukuvela kwe-cholesterol embi ezitsheni. Kwabanesifo sikashukela, kuphela imikhiqizo ephansi ye-glycemic index (GI) ekhethiwe kumenyu. Yile nkomba eqondisa ama-endocrinologists emhlabeni jikelele.
Leli nani lizokhombisa ukuthi ushukela omncane ungena kanjani egazini ngemuva kokudla umkhiqizo noma isiphuzo esithile. Eminye imikhiqizo ayivunyelwe kuphela lapho kunesifo "esimnandi", kepha futhi futhi inganciphisa ushukela wegazi.
Le mpahla inegalikhi. Lo mbhalo uzonikezelwa kuye. Ngemuva kwakho konke, imikhiqizo ekhethwe kahle ekudleni ayikwazi nje ukwehlisa ushukela wegazi, kodwa futhi ivuse ama-pancreas, okungukuthi, ikhiqize i-insulin ye-hormone.
Le mibuzo elandelayo kuxoxwa ngayo lapha ngezansi - kungenzeka yini ukuthi ube negalikhi yohlobo 1 nesifo sikashukela sohlobo 2, i-GI yayo kanye nokuqukethwe kilojoule, izinzuzo nezilimaza emzimbeni, izindlela zokupheka zabantu ngegalikhi, kungakanani lo imifino evunyelwe ukudliwa ngosuku.
Inkomba ye-glycemic kagalikhi
Kuhlobo lwe-mellitus yesifo sikashukela 1 nohlobo 2, iziguli kufanele zikhethe ukudla neziphuzo ezine-GI ephansi, okungukuthi, zifinyelela kumayunithi angama-50. Izinkomba ezinjalo ziqinisekisa ukungena kancane kweglucose egazini. Ukudla neziphuzo ezinenkomba efinyelela kumayunithi angama-70 ohlobo 2 lwesifo sikashukela kungadliwa amahlandla ambalwa ngesonto bese kuthi, kungabi ngama-gramu ayi-100. Ukudla okunenkomba yamayunithi angaphezu kwama-70 kukhuphula kakhulu ushukela wegazi kanye nengozi yezinkinga ezingenzeka kwizitho eziqondiwe.
Kweminye imikhiqizo, inkomba ingu-zero, ngokwesibonelo, amanoni. Kodwa-ke, lokhu akumenzi abe isivakashi esamukelekayo ngokuhambisana nokwelashwa kokudla. Into ukuthi ukudla okunezinkomba ezinjalo kuvame ukuba nokuqukethwe okuphezulu kwekhalori kanye ne-cholesterol embi. Kukhona iziphuzo ezinenkomba yamayunithi angaphezu kwe-100, okungukuthi, ayingozi kakhulu kune-glucose emsulwa. Lezi ziphuzo zihlanganisa ubhiya. Ukusetshenziswa kwale mikhakha engenhla yokudla neziphuzo phambi kwesifo sikashukela kuvinjelwe.
Imifino enjenge-horseradish, ugarlic kanye no-anyanisi ayikwazi nje ukunciphisa ukuncipha kwe-glucose egazini, kodwa futhi ingcebisa umzimba ngamavithamini namaminerali amaningi anomphumela omuhle emisebenzini eminingi yomzimba. Kepha ngokuqapha, abantu abakhuluphele bavunyelwe ukuthi badle imifino, ngoba ukusebenza kwabo ngokweqile kungakhulisa isifiso sokudla.
Ukuze uqonde ukuthi i-garlic ingadliwa yini uma ushukela wegazi uphakanyisiwe, kuyadingeka ukwazi izinkomba zayo ze-GI nokuqukethwe kwekhalori.
I-Garlic inezinkomba ezilandelayo:
- I-GI amayunithi ayi-10 kuphela;
- okuqukethwe kwekhalori kungu-143 kcal.
Kulandela ukuthi ngesifo sikashukela, ungadla u-garlic nsuku zonke.
Izinzuzo zikagalikhi
I-Garlic yohlobo 2 yesifo sikashukela inciphisa ukumelana ne-insulin, ngokusho kwama-endocrinologists kanye nabanesifo sikashukela abangaxhomekeki kwi-insulin ngokwabo. Okusho ukuthi, le mifino inempahla yokulwa nesifo sikashukela futhi inciphisa isifo sikashukela. I-anyanisi peeling (husk), lapho kulungiswa khona ama-decoctions ahlukahlukene kanye ne-infusions, iba nomphumela ofanayo emzimbeni wesiguli. Ukwehla kokuxineka koshukela egazini kwenzeka ngenxa ye-riboflavin.
I-Garlic iqukethe inani elinyukayo lamavithamini B 1 (thiamine), onomphumela omuhle ohlelweni lwezinzwa. Le nto futhi isiza umzimba ukwehlisa ushukela. I-Thiamine ibambezela inqubo yokuguga, ithuthukise isifiso sokudla. Izici zalo ezithuthukisa umsebenzi wobuchopho zibalulekile; kulula kumuntu ukukhumbula ulwazi olusha. I-anyanisi negalikhi zivunyelwe ngisho ukufakwa ekudleni kwezingane ezincane, kusukela ngonyaka owodwa ubudala.
I-Garlic yesifo sikashukela nayo ibalulekile ngenxa yokuba khona kwe-riboflavin (uvithamini B 2). Le vithamini isiza ukubuyisela umsebenzi ojwayelekile wesibindi nezinso. Ezigulini ezinezifo ezingamahlalakhona zalezi zitho zomzimba, odokotela batusa ngokuqinile ukuthi badle ama-clove ambalwa egalikhi nsuku zonke. Ngokuthola okwanele kwe-riboflavin ngumzimba, i-acuity ebonakalayo iyathuthuka. Lokhu kubaluleke kakhulu kushukela onesipiliyoni, ngoba uhlelo lokubonakalayo luyatholwa emiphumeleni emibi yokungezelela kweglucose egazini.
I-Garlic iqukethe izakhi ezilandelayo:
- Amavithamini e-B akhona;
- Vitamin C
- isibabule;
- ukuguquguquka;
- i-magnesium
- beta carotenes;
- i-chrome;
- ithusi
Isifo sikashukela sithinta kabi ukusebenza kwamasosha omzimba. Futhi enye yezinto eziphambili zalesi imifino ukumelana kwayo nezifo namagciwane ama-etiologies ahlukahlukene. Ngakho-ke, ugarlic kwisifo sikashukela futhi ulusizo ngoba ungaba yi-immunostimulant enamandla.
Kunconywa ukusebenzisa ugarlic ezinkingeni ngamajoyinti, ngoba isulfure ikhona ku -galikhi, okunomthelela ekuhlanganiseni kwe-methionine. Le nto ivimba izinguquko ekwakhekeni kwenhliziyo.
Iziguli eziningi zivame ukuzibuza - ukuthi uthathe futhi usebenzise kanjani ugarlic ekudleni ukufeza umphumela omkhulu wokwelapha. Kungcono ukudla ugalikhi omusha, engeza ujusi wegalikhi wohlobo 2 ezitsheni zemifino kwabanesifo sikashukela, noma upheke uwoyela wegalikhi ngokwakho, okusetshenziswa ekwelapheni izifo ezahlukahlukene.
I-Garlic Butter Recipe
Njengoba kuchaziwe phambilini, ushukela kanye negalikhi kuyimiqondo evumelana ngokuphelele. Esikhathini sikashukela, udla ugalikhi kufanele ube nsuku zonke - lokhu kuvikela okuhle kwezifo zemisebenzi ehlukahlukene yomzimba, kusuka ezifweni zesibindi kuya ekulweni ne-salmonellosis. Yidla lemifino eyisimangaliso njengomndeni, futhi uzovikeleka kumakhaza naku-SARS.
Ukusuka kwisifo sikashukela, ngokunemba kusuka kumthelela wayo emzimbeni womuntu, njengendlela yokuvimbela, lokhu kudla kufanele kuxhaswe ngezikhathi ezithile ngamafutha egalikhi, alungiselelwe ekhaya. Ingadliwa ngisho nezingane ezincane, kusukela eneminyaka emihlanu. Akukho okubangisana, ngaphandle kokungabekezelelani komuntu oyedwa walezi zithako.
Manje kufanele uqonde, ngesifo sikashukela, ukuthi ungawalungiselela kanjani ngokufanelekile uwoyela wokupholisa, nokuthi kuzoba yini isilinganiso sansuku zonke kumuntu omdala. Kufanele kuqashelwe ngokushesha ukuthi kuyadingeka ukubilisa uwoyela ngokuya ngeresiphi kubhavu wamanzi.
Izithako ezilandelayo zizodingeka:
- isigamu selitha lamafutha omnqumo angazelele;
- amakhanda amabili egalikhi.
Ukunikeza uwoyela ukwehlisa ushukela egazini ukunambitheka okuhle kakhulu, ungangeza i-thyme noma ezinye izinongo kuwo, kodwa kuphela lapho inqubo yokupheka isiqediwe. Abanye basebenzisa ugarliki omningi, kodwa-ke ukunambitheka kwamafutha anjalo kuzokhulunywa kakhulu.
Okokuqala udinga ukudonsa ama-clove bese uwasika kancane ezingxenyeni eziningana. Beka imifino ngaphansi kweziqukathi ezingilazi ezicijile. Letha uwoyela ekushiseni okungu-180 ° C bese uthele ku -galikhi. Bayeke basebenze isonto lonke ngemuva kokuhlunga uwoyela okwesibili esitsheni esingenamicu. Yidla lo mafutha njengokugqoka amasaladi emifino noma engeza ezitsheni zenyama.
Ungakhohlwa ukuthi uhlobo 2 nesifo sikashukela esingu-1 singalawulwa ngempumelelo ngokubheka imigomo yokwelashwa kokudla ushukela nokudlala imidlalo.
Kuvidiyo ekulesi sihloko, udokotela uzokhuluma ngezinzuzo zegalikhi.
