Labo bantu abahlushwa isifo sikashukela sohlobo 2 kufanele bafake isibalo esikhulu sezitshalo emenyu yabo. Uma sikhuluma ngezinketho ezinhle, khona-ke ubhontshisi ungabhekwa kanjalo. Ngaphezu kwalokho, hhayi kuphela imbewu engasetshenziswa ekudleni, kodwa futhi nezinye izingxenye zesitshalo. Umuthi wendabuko unganikeza izindlela eziningi zokwelapha ushukela ngosizo lwamaphiko obhontshisi.
Yini imihlomulo yezincwajana?
Ubhontshisi omhlophe, futhi ikakhulukazi ama-pods awo, aqukethe inani elikhulu kakhulu lamaprotheni, afanayo ngesakhiwo nesilwane, kanti namabhontjisi obhontshisi wesifo sikashukela azosiza kakhulu isiguli kwimenyu. Ngaphezu kwalokho, babonakala ngokuba khona kwezinto eziningi ezibalulekile ekusebenzeni okujwayelekile kwezitho, isibonelo:
- amavithamini: PP, C, K, B6, B1, B2;
- ukulandelela izinto: i-magnesium, i-iron, i-zinc, ithusi, i-calcium, i-sodium.
Ngayinye yalezi zingxenye ibalulekile ekugcineni amazinga kashukela omuhle.
Amaqabunga, njengamabhontshisi amhlophe uqobo, aqukethe i-zinc eningi ne-zethusi, ukuze abe ngqo, aphindwe kaningi kunezinye izitshalo zokwelapha. I-Zinc inomphumela omuhle ekusebenzeni kwama-pancreas futhi ibandakanyeka ekwakhekeni kwe-insulin.
Kwanele emidumba nasefayibheni, esiza ama-carbohydrate ukuthi angangeni ngokushesha emathunjini. Lokhu kunomthelela kumkhawulo wekhwalithi wenqubo ye-metabolic kanye nokunciphisa izingozi zokukhuphula amazinga kashukela egazini.
Umuntu ngeke asize kodwa ukhumbule ukuthi ubhontshisi ungathengwa kalula ezitolo ezithengisa noma ngasiphi isikhathi sonyaka, futhi wonke umuntu angakwazi ukukhokha izindleko. Uma sikhuluma ngamaphodwe, khona-ke angathengwa emaketangeni ekhemisi noma ezitolo ezejwayelekile. Bayithengisa ehlanganiswe emabhokisini amakhadibhodi, futhi umkhiqizo uqobo ungaphezu kokutholakala kumthengi ojwayelekile.
Ubhontshisi webhontshisi kwabanesifo sikashukela
Amasiga kabhontshisi amhlophe angasetshenziselwa ukwenza ama-decoctions noma itiye. Umuthi wendabuko uhlinzeka ngemithi efanayo ngokusekwe engxenyeni eyodwa noma ukwengezwa kwamanye amakhambi nezitshalo.
Kubalulekile ukugcizelela ukuthi izindlela zokupheka ezihlongozwayo zingasetshenziswa njengezengezo zokwelapha nokudla okuhlose ukwehlisa ushukela wegazi. Ama-pods obhontshisi asiza ukwehlisa ushukela futhi ayakwazi ukugcina umphumela cishe amahora angama-7 ngokulandelana, kepha ngokumelene nalesi sizinda, akunakuphikwa ukuthi kunoma yisiphi isimo unganciphisa noma ukhansele umthamo obekiwe we-insulin noma amaphilisi.
Uma sicabangela ukwelashwa okuzimele okususelwa ku-decoction yamahlamvu amhlophe obhontshisi, khona-ke kungabekwa odokotela kuphela ngokuhlanganiswa nokudla, kodwa kuphela ezigabeni zokuqala zesifo sikashukela. Ukuze usebenzise i-decoction, njenganoma yiluphi olunye ikhambi elifanayo, kuyadingeka kuphela ngemuva kokubonisana nodokotela futhi ngokubhekisisa igazi. Uma udokotela ebona ukuphumelela kwangempela kwezindlela zokusebenzisa ezichazwe ngezansi, khona-ke njengokuhlolwa, anganciphisa umthamo wezidakamizwa onciphisa i-glucose.
Izimbotshana zikabhontshisi bese uthayipha isifo sikashukela esingu-2
Ukupheka okwenziwa ngxenye eyodwa kunconyelwe uhlobo 2 lwesifo sikashukela:
- gaya imvuthuluka yamabhontshisi nge-grinder yekhofi bese uthele ama-50 ml wamanzi abilayo njalo kuma-50 g we-powder umphumela. Isixazululo kufanele sifakwe ku-thermos amahora ayi-12, bese siphuza i-120 ml isikhathi ngasinye ngaphambi kokudla cishe imizuzu engama-25;
- isipuni se-dessert samahlamvu achobozwe kahle sithululelwa ilitha lekota lamanzi abilayo futhi sigcizelelwa kubhavu wamanzi imizuzu engama-20. Ngemuva kwalokhu, i-tincture kufanele ihlanganiswe ekushiseni kwegumbi imizuzu engama-45, ihlungiwe futhi iphuze izipuni ezintathu zedessert kathathu ngosuku;
- Izipuni ezi-4 zessess ngaphandle kwegquma lamaqabunga obhontshisi athululelwa ilitha lamanzi abilayo abilisiwe futhi ume amahora angu-8. Ngemuva kwalokho, hlunga nge-cheesecloth bese udla ingilazi eyodwa ngaphambi kokudla. Iresiphi efanayo isiza ukunqoba ukuvuvukala okuhambisana nesifo sikashukela;
- Ikhilogremu yemidumba emisiwe ibilisiwe kumalitha ama-3 amanzi, bese kuthi ukulungiswa kwesiphuzo kuthathwe esiswini esingenalutho engilazini eyi-1.
Umhluzi ngamunye owethulwe ngaphambi kokuthatha kufanele unyakaziswe kahle ukuze uqede udoti, futhi lokhu kuzoba uhlobo, kepha ukudla okusebenzayo kodwa okunoshukela wegazi ophezulu.
Imikhiqizo yenhlanganisela esekwe kwi-Pod
Igobolondo lobhontshisi lingahlanganiswa nezinye izitshalo:
- Ungalungisa umkhiqizo osuselwa kuma-50 g wezimbotshana, ama-oats amancane wotshani, ama-blueberries nama-25 g wefilakisi. Ingxube ebekiwe kumele ithelwe ku-600 ml wamanzi abilayo bese ibiliswa imizuzu embalwa engama-25. Sebenzisa umuthi kathathu ngosuku ngengxenye yesithathu yengilazi;
- iqabunga lebhontshisi namaqabunga aluhlaza okwesibhakabhaka kungabekwa izinsalela ezi-2 zamanzi abilayo. Ngemuva kwalokho, isixazululo silethwa esimweni esibilayo sisebenzisa ubhavu wamanzi, sipholile futhi sime ku-thermos amahora angu-1.5. Ithuluzi limbozwe ukufudumeza okunethezekile, elihlungiwe futhi lidakiwe imizuzu eyi-15 ngaphambi kokudla okungu-120 ml;
- thatha izimpande ze-dandelion, amaqabunga amancanyana, ama-blueberries nama-podan emabhontshisi enanini lama-2 dessert spoons wesitshalo ngasinye bese uthele ama-400 ml wamanzi abilayo. Bilisa imizuzu eyi-10 bese upholile u-45. Isipuni somhluzi siphume sihlanjululwe ngamanzi abilisiwe futhi sisetshenziswe njengomuthi izikhathi ezine ngosuku.
Imithetho eyisisekelo yokusebenzisa igobolondo lebhontshisi
Noma yiziphi izimali ezethulwe kumele zisetshenziswe kahle, ngoba uma kungenjalo ngeke zibe nokusebenza ngokuphelele. Ngakho-ke, kwenqatshelwe ukufaka ushukela kuma-tinctures, futhi ingxenye ngayinye yezitho kufanele yomiswe ngokuphelele futhi iqoqwe kuphela ezindaweni eziphephile zemvelo. Awukwazi ukusebenzisa amapheshana aluhlaza, ngoba yizo ezingafaka ubuthi emzimbeni ubuthi bazo.
Ekuphetheni, kubalulekile ukuqaphela ukuthi, ngaphandle kokulula, indlela ngayinye yokupheka ikhombisile ukuthi iyabaluleka ngenxa yokusebenza kwayo okuphezulu ekulweni nesifo sikashukela sohlobo 2.
