Har yanzu ana amfani da tsarin fermentation don samar da irin wadannan samfuran kamar ruwan inabi, sauerkraut, yogurt da naman kaza. Abubuwan da aka kirkira suna da wadataccen fata masu amfani kuma suna da alaƙa da yawan amfanin kiwon lafiya - daga mafi kyawun narkewa don karama. Wannan labarin ya tattauna batun fermentation na kayan abinci, gami da fa'idarsa da amincinsa.
Menene fermentation abinci?
Fermentation tsari ne na halitta wanda microorganisms, kamar yisti da ƙwayoyin cuta, suna sauya carberia, kamar sitaci da sukari, a cikin barasa ko acid. Barasa ko Acciaukar ATS CIGABA DA SIFFOFI NA DARAJA DA SIFFOFI KYAUTA KYAUTA KYAUTA KYAUTA KYAUTA DA TARTTTNS. Fermentation kuma yana ba da gudummawa ga haɓakar ƙwayoyin cuta masu amfani da aka sani da fastoci. An tabbatar da cewa jigajiya ta inganta aikin na rigakafi, da kuma lafiyar tsarin narkewa da zuciya. Sakamakon haka, ƙara samfuran abinci zuwa abincinsa na iya inganta lafiyar ku gaba ɗaya.
Har yanzu ana amfani da tsarin fermentation don samar da abinci kamar su kamar ruwan inabin, sauerkraut, yogurt da naman kaza
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Amfana ga lafiya
Yawancin fa'idodin kiwon lafiya suna da alaƙa da fermentation. A zahiri, samfuran da aka fermented galibi galibi suna cin abinci mai gina jiki fiye da yadda waɗanda ba su da alaƙa. Ga manyan fa'idodi na kayayyakin kiwon lafiya:
Inganta lafiyar tsarin narkewa. Magunguna da aka kirkira yayin fermentation na iya taimakawa wajen dawo da ma'auni na kwayoyin cuta a cikin hanji da sauƙaƙe wasu matsaloli game da narkewa. Bayanin da ake samu yana nuna cewa masu ɓarnar zasu iya rage alamun rashin jin daɗi na cututtukan fata mai haushi (CRC), rikicewa na yau da kullun. Nazarin sati na sati 6 tare da halartar manya 274 tare da SRCs ya nuna cewa amfanin gona na 125 na yau da kullun, gami da yogurt, wanda ya inganta alamomin SRC, gami da mama da mitar kujera. Haka kuma, samfuran fermented kuma zai iya rage ƙarfin zafin zawo, bloating, gas da maƙarƙashiya.
Yana ƙarfafa tsarin rigakafi. Kwayoyin da ke zaune a cikin hanji suna da tasiri sosai a tsarin garkuwar ku. Saboda babban abun ciki na ciyayi, samfurori fermemed na iya karfafa tsarin garkuwar ka kuma rage hadarin cututtukan kamar yadda mura. Yin amfani da samfuran masu arziki a cikin comproots kuma na iya taimaka maka da sauri murmurewa yayin da kake rashin lafiya. Bugu da kari, samfurori da yawa suna da arziki a cikin bitamin C, baƙin ƙarfe da zinc, wanne, suna ba da gudummawa ga karfafa tsarin rigakafi.
Yana sauƙaƙe narke abinci. Fermentation yana taimakawa raba abubuwan gina jiki a abinci, wanda ya sauƙaƙe narkewa fiye da takwarorinsu waɗanda ba su da alaƙa. Misali, lactose - sukari na zahiri a cikin madara - sassauƙa yayin fermentation zuwa mafi sauƙin sugars - glucose da Galactose. A sakamakon haka, mutane masu rashin daidaituwa, a matsayin mai mulkin, galibi suna cin abinci mai narkewa, kamar kefir da yogurt. Bugu da kari, fermentation yana taimakawa rabuwa da kuma ka rage antinutrients, kamar suxins, waɗanda mahaɗan da ke cikin tsaba, kwayoyi, wake da kafafun da suke tsoma baki tare da ɗaukar abubuwan gina jiki. Sakamakon haka, yin amfani da wake ko legumes, kamar su hanzari, da ke ƙara yawan abinci mai gina jiki fiye da hanyoyin da ba su da alaƙa ba.
Mutane tare da rashin daidaituwa na lactose, a matsayin mai mulkin, yawanci cin abincin dairy kayayyakin, kamar kefir da yogurt da yogurt da yogurt da yogurt da yogurt da yogurt da yogurt da yogurt
Hoto: unsplash.com.
Nazarin sun nuna cewa samfuran da aka kera na iya inganta:
Lafiya na kwakwalwa: Karatun da yawa daura da jijiyoyin gwiwa na lactobacillicus da kuma dogayen letum tare da raguwa a cikin alamun bayyanar damuwa da bacin rai. Dukansu jiothi biyu suna ƙunshe a cikin samfurori na fermeded.
Nauyi asara: Wasu nazarin sun gano alaƙa tsakanin wasu ɓangarorin ƙwayoyin cuta, gami da Lacobacillillus rhamosus da Lactobacilluss Gaseri, da asarar nauyi da raguwa a ciki.
Lafiya na zuciya: Abubuwan da aka haɗa suna da alaƙa da ƙananan haɗarin cutar. Magunguna na iya kuma rage rage karfin jini kuma suna taimakawa rage girman gaba da "mummunan" cholesterol LDL.