Uma umuntu enyuse i-cholesterol, khona-ke, njengomthetho, ukuphuza utshwala akuvinjelwe, kepha ngamanani alinganiselayo.
Ucwaningo oluhlose ukuthola umphumela wotshwala ku-cholesterol luveze ukuthi leli zinga ngokuphuza ngokweqile lingakhuphuka ngo-4 mg / dl.
Abantu abaphuza utshwala kodwa basebenzise izidakamizwa ukwehlisa i-cholesterol yabo kufanele bazi ukuthi utshwala bungayandisa imiphumela emibi yezidakamizwa, njengokuqina.
Nge-cholesterol ephezulu, kuvunyelwe ukuphuza utshwala, kodwa ngokubheka ngokucophelela isilinganiso. Amawashi otshwala ngokulinganisela angavikela ukubonakala kwezifo ezimbi kakhulu, ezinjengezifo ezinhlobonhlobo zenhliziyo, izicubu zenhliziyo, imivimbo kanye nobunye ubucayi bendawo. Ngaphezu kwalokho, ubungozi bokuphazamiseka ngokuphuza okulinganiselwe kuncishiswe ngo-25-40%.
Ngasikhathi sinye, ukusetshenziswa kwemithamo emikhulu yotshwala akukhuphi i-cholesterol, kepha bakhuphula izinga le-triglycerides, okuholela kokuphazamiseka ekusebenzeni kobuchopho, isibindi nenhliziyo.
Uma umuntu engakwazi ukuphuza utshwala obungaphansi kuka-1 noma 2 ngosuku, khona-ke utshwala kufanele bungabandakanywa ngokuphelele ekudleni.
I-cholesterol ephezulu notshwala
Lapho odokotela beluleka ukuphuza isilinganiso esilinganayo sotshwala, kusho ukuthi iziphuzo ezi-2 ngosuku zabesilisa nesiphuzo esisodwa ngosuku abesifazane.
Njengoba okuqukethwe ngotshwala kweziphuzo kuhlukile, inani lokudliwayo lesiphuzo liyahluka. Uma odokotela bavunyelwe ukuphuza utshwala, kusho ukuthi iziphuzo neziphuzo ezinjalo:
- I-150 ml yewayini
- 300 ml kabhiya
- I-40 ml yotshwala obunama-degree ayisishiyagalombili noma i-30 ml yotshwala obumsulwa.
Ukusetshenziswa kotshwala kukhulisa i-cholesterol ye-HDL, okungukuthi, "i-cholesterol" enhle, kepha akunciphisi izinga le-cholesterol "embi" - LDL.
Ucwaningo olwenziwe ososayensi lukhombisa ukuthi i-cholesterol ye-HDL inyuka cishe ngamamitha ayi-4.0 nge-desilita ngayinye, uma kusetshenziswa imithamo elilinganiselwe yotshwala.
Uma usebenzisa kabi utshwala, umuntu uzohlangabezana nezinkinga ezinjalo:
- Ukulimala kwesibindi nemisipha yenhliziyo;
- Ukwanda kwengcindezi yegazi;
- Khulisa ama-triglycerides.
Kodwa-ke, ngokuphuza ngokweqile ngokulinganisela, ama-triglycerides akhuphuka cishe nge-6%. Abantu abane-triglycerides ephakeme akufanele baphuze utshwala.
Imiphumela eyengeziwe yokuphuza utshwala nge-cholesterol ephezulu
Uphuzo oludakayo lungathinta ukusebenza kwezidakamizwa ezokwehlisa i-cholesterol. Ngaphezu kwalokho, ezinye izidakamizwa ezokwehlisa i-lipid zingadala ukudangala noma ukukhathala. Utshwala buyakwazi ukuthuthukisa imiphumela emibi enjalo.
Ukuphuza utshwala ngaphandle kwemiphumela, udinga ukuxoxa nodokotela wakho ngalokhu. Ngokubambisana ninquma ukuthi yiziphi izinhlobo ezithile zotshwala ezingeke zilimaze kulesi simo.
Iziphuzo nemiphumela yazo ku-cholesterol
I-Whisky
Isiphuzo esinamandla sotshwala sakhiwa ezitshalweni zokusanhlamvu; siguga isikhathi eside emiphongolweni ekhethekile ye-oki. Amandla endabuko e-whisky angama-40-50 degrees.
Kuyemukelwa ngokuvamile ukuthi imithamo yokuphuza elinganiselayo inenzuzo. I-Malt whisky ifaka i-ellagic acid. Le asidi iyi-antioxidant enamandla kakhulu eyenza imisebenzi yokuvikela inhliziyo nemithambo yegazi, futhi ivimbele ukuguga kwesikhumba.
Ngezakhiwo ze-antioxidant, isiphuzo esidakayo siyamelana ne-cholesterol. I-Ellagic acid isiza ukuvimba ukuvela kwamaseli womdlavuza, ibizwa nangokuthi "umsunguli wama-radicals wamahhala."
I-Cognac
Isiphuzo senziwa ngokunqakathekiswa kwewayini lamagilebhisi elimhlophe ngokuguga emiphongolweni ye-oki. Amandla esiphuzo avela kuma-40 degrees nangaphezulu.
Ngaphezu kwama-alcohols, i-cognac inama-ethyl esters, ama-tannin, ama-organic acid nama-tannins. Isiphuzo sinezimpawu zokulwa nokuvuvukala, sikhulisa amandla omzimba okudla uvithamini C.
I-Cognac, ngenxa yezinto zayo ezisebenzayo, iyabonakala ngezakhiwo ze-antioxidant. Banomphumela omuhle ku-cholesterol, kepha ngemithamo efanele yesiphuzo, ngisho ne-pancreatitis yotshwala ingaqala ukukhula.
Iwayini
Hlukanisa:
- yomile
- isiphuzo
- iqinisiwe
- kukhanye
- mhlophe
- bomvu
- opinki.
Inqaba ingahluka kakhulu - kusuka kuma-9 kuya kwangama-25 degrees. Iwayini elivela kumagilebhisi linezinto eziningi eziwusizo, ngokuyinhloko ama-antioxidants namavithamini.
Isilinganiso esiphezulu sama-antioxidants asewayini lamagilebhisi elibomvu. Nge-cholesterol ephezulu, utshwala obunjalo kumithamo elinganiselayo bungangehlisa.
IVodka
- I-vodka iqukethe izingxenye ezimbili kuphela: amanzi notshwala. Amandla esiphuzo acishe abe ngama-40 degrees. Isiphuzo kungenzeka siqukethe ushukela, ama-thickeners, ama-synthetic kanye nemvelo ukumunwa kokuthuthumela kanye nabaqinisi.
UVodka uyenzeka:
- Kwisimo esimsulwa
- I-Vodka eyenziwe nge-Berry
- Vodka okumnandi.
Ngaphezu kwalokho, kukhona ama-tinctures abuhlungu, okungukuthi, izinhlobo ze-vodka zifakwe ngamakhambi okwelapha. Kukhona ama-vodka enziwe ngama-plums, ama-apula, umlotha wasentabeni nama-cherries.
Uma isiphuzo senziwa ngokufanele, khona-ke izingxenye ezakhiwe kuzo i-vodka ziletha inzuzo ethile. Isibonelo, izimfanelo zamakhethini abuhlungu akhona kusuka kumakhambi lapho isiphuzo sifakwa kuwo. Ungase futhi ufunde i-athikili ngomthelela wotshwala kwisifo sikashukela, uma isiguli sitholakala sinalesi sifo, kodwa-ke i-alcohol yohlobo 2 sikashukela siyisihloko esingathi sína.
Ama-tinctures ama-Bitter asetshenziswa ngempumelelo ekwelapheni nasekuvimbeleni izinhlobo ezithile zezifo ezinzima. Lapho uthatha noma yikuphi utshwala, kufaka phakathi izinjongo zokwelashwa, kubalulekile ukuthi uqaphele ngokuqinile imithamo ebekwe udokotela oholayo, khona-ke utshwala ne-cholesterol kungahlanganiswa.
