Vim li cas cov zaub mov ib txwm muaj kev phom sij?
Qab cws thiab mov noj qab haus huv - muaj ntau yam khoom noj uas peb xav tias noj qab nyob zoo, tab sis lawv tuaj yeem ua rau peb lub cev tsis zoo. Peb qhia koj li cas.
Cwj mem muaj peev xwm khaws cov hlau hnyav. Qhov no yog vim li cas nws tseem ceeb heev kom paub qhov twg lawv raug ntes. Ntawm tag nrho cov nqaij nruab deg, cws yog cov sib tw hauv cov ntsiab lus cholesterol (qhov no yog ib feem ntawm cov pob zeb uas tsim nyob rau hauv cov kua tsib ducts thiab gallbladder). Yog tias lawv noj ntau dhau lawm, nws tuaj yeem ua rau nce qib hauv cov ntshav. Nws raug nquahu kom noj cw nrog zaub los pab lub cev tshem tawm cov cholesterol thiab txo lwm yam kev pheej hmoo.
Nws yog teeb meem rau noj cov cheese uas ntim rau hauv yas. Tag nrho cov ntawv yas yog tsim los nrog ntau cov tshuaj ntxiv uas muab qhov delicacy nws cov xim thiab saj. Ntawd yog, qhov tseeb, peb tsis noj cheese, tab sis yas. Yog li ntawd, nws raug pom zoo kom txiav tawm cov khoom nyob ib sab ntawm lub pob.
Xws li ntau hom cheese xws li Roquefort, Dorblue, Camembert thiab Brie muaj ntau yam khoom muaj txiaj ntsig: lawv txhim kho calcium nqus, txo cov nyhuv tsis zoo ntawm ultraviolet rays, txhawb lub cev nrog cov protein, tiv thaiv dysbiosis, thiab txhim kho lub xeev ntawm hormonal thiab kab mob plawv. Ib qho tshwj xeeb fungus ntawm penicillin series thins cov ntshav thiab txhim kho nws txoj kev. Txawm li cas los xij, nws raug pom zoo kom noj tsis pub ntau tshaj 50 g ntawm cov cheese no ib hnub. Txwv tsis pub, microflora ntawm koj lub plab yuav lwj los ntawm tib cov kab mob, thiab koj lub cev yuav tau siv tshuaj tua kab mob. Tsis tas li ntawd, pwm muaj cov enzymes uas ua rau muaj kev fab tshuaj, .
Rice yog zus nyob rau hauv dej nyab teb thiab yog fortified nrog inorganic arsenic, uas yog ntxuav tawm ntawm cov av. Yog tias koj noj mov tsis tu ncua, koj yuav ua rau muaj ntshav qab zib ntau ntxiv, kev loj hlob qeeb, kab mob hauv lub paj hlwb, thiab txawm tias mob ntsws thiab lub zais zis. Cov kws tshawb fawb ntawm University of Belfast tau sim ua mov nplej thiab pom ib txoj hauv kev ua kom tsis muaj mob. Yog tias koj tsau nplej hauv dej thaum hmo ntuj, qhov concentration ntawm arsenic yuav txo qis li 80 feem pua.
Lub khw muag khoom noj yogurts muaj cov khoom noj khoom haus, cov khoom ua kom tuab, cov khoom qab zib thiab lwm cov khoom xyaw "hmoov". Lawv tsis txawm zoo li classic yogurt ua los ntawm lactobacillus mis nyuj. Tab sis lawv lub ntsiab txaus ntshai yog qab zib thiab mis nyuj rog. Nws raug nquahu kom noj tsis pub ntau tshaj 6 teaspoons qab zib ib hnub twg, thiab 100 g ntawm cov khoom no yuav muaj 3 teaspoons! Cov kev mob tshwm sim muaj xws li kev rog rog, kev pheej hmoo ntawm ntshav qab zib thiab kab mob pancreatic. Qhov nruab nrab, yogurts muaj rog heev (pib ntawm 2,5%) thiab nce qib roj cholesterol, uas tuaj yeem ua rau lub plawv nres lossis mob stroke. Tab sis ntuj yogurt yog zoo rau kev noj qab haus huv, thiab nws yog ib qho yooj yim ua rau koj tus kheej, siv tsuas yog mis nyuj thiab qhuav poov xab, ntxiv txiv hmab txiv ntoo thiab zib mu yog xav tau.
Yog tias cov hnyuv ntxwm hauv khw muaj 50% nqaij, xav txog koj tus kheej muaj hmoo. Feem ntau lawv tsuas muaj 10-15% ntawm cov nqaij, thiab cov seem yog tsim los ntawm cov pob txha, leeg, tawv nqaij, zaub, tsiaj rog, starch, soy protein thiab ntsev. Nyob rau tib lub sijhawm, nws tsis yooj yim sua kom paub seb nws puas tau hloov kho cov noob qoob loo lossis tsis yog. Colorants, preservatives thiab tsw enhancers feem ntau kuj muaj. Cov additives no tsim nyob rau hauv peb lub cev, rhuav tshem lub cev tsis muaj zog, ua rau muaj kev tsis haum tshuaj thiab cov kab mob loj xws li pancreatic thiab mob qog noj ntshav. Cov hnyuv ntxwm thiab hnyuv ntxwm ua rau cov menyuam yaus muaj kev phom sij: lawv lub plab zom mov tsis tuaj yeem zom cov tshuaj lom neeg sib xyaw ua ke.
Cov no yog cov biscuits uas nyiam tshaj plaws thiab muaj ib qho tsis zoo: tsis txhob siv cov qhob noom xim kasfes, lawv tau them rau hauv cov khoom qab zib. Yog tias koj noj cov ncuav qab zib "chocolate" tsis tu ncua, koj tuaj yeem rov zoo heev. Cov zaub mov no muaj zog nrog cov rog trans, uas tuaj yeem ua rau mob plawv.
Thawj qhov uas yuav tsum ceeb toom koj yog hnub tas sijhawm. Cov ncuav mog qab zib thiab pastries tuaj yeem khaws cia ntev txog 5 lub hlis yam tsis muaj qhov lwj. Tsis muaj dab tsi yuav tshwm sim rau lawv, vim tias cov koob tshuaj loj heev ntawm cov rog thiab cov tshuaj tua kab mob tau hloov cov khoom qab zib no rau hauv tshuaj lom.
Cov kws tshawb fawb los ntawm University of Georgia tau ua ntau qhov kev sim thiab tsim kev sib txuas ntawm emulsifiers nrov hauv kev lag luam khoom noj thiab mob qog noj ntshav. Thaum cov thickeners thiab emulsifiers (polysorbate 80 thiab carboxymethyl cellulose) tau siv ua ke, lawv ua rau muaj kev hloov pauv loj hauv microflora ntawm lub plab, uas ua rau muaj kev loj hlob ntawm o thiab mob qog noj ntshav. Polysorbate 80 yog ntxiv rau ice cream kom zoo zoo nkauj thiab tiv thaiv melting. Carboxymethyl cellulose yog siv los ua cov thickener thiab stabilizer. Tsis tas li ntawd, cov mis nyuj rog kuj tau siv ntawm no, uas hloov cov dej khov rau hauv lub foob pob rog rau peb lub cev.