Wadannan abinci suna kara kishirwa a Ramadan

Wadannan abinci suna kara kishirwa a Ramadan

A cikin watan ramadan muna kokarin kada mu ci abincin da ke sa mu kishirwa yayin azumi. Akwai dalilai da yawa da ke haifar da jin ƙishirwa a cikin masu azumi, ciki har da halayen abinci mara kyau, da sauran abubuwan da ke da alaƙa da cin abinci iri-iri.

Babu shakka, yawan gishiri akan abinci, da yawan cin miya, kayan miya, miya, miya, irin kek, da nau'in abinci mai sauri, dukkansu abubuwa ne da ke sa jiki jin qishirwa, kamar yadda rahoton Asharq Al-Awsat ya bayyana. jarida.

Akwai kuma wasu nau'ikan abinci guda 4 masu iya haifar da ƙishirwa bayan cin su, ciki har da:

1- kifi

Ka sani ya kai mai azumi, cin kifi yakan haifar da qishirwa. Ko da yake ƙara gishiri a cikin kifi kafin ko bayan dafa abinci yana iya zama dalilin karuwar ƙishirwa, wannan ba shine babban dalilin hakan ba. Maimakon haka, akwai wasu dalilai guda biyu: na farko shi ne kifi abinci ne mai yawan furotin, sannan kuma furotin da ke cikin naman kifin yana saurin sakin jiki idan ya narke, ba kamar naman dabbobi da tsuntsayen da ke da ɗimbin fibrous kyallen takarda ba, wanda ke da wadatar furotin. yana ɗaukar lokaci mai tsawo kafin a narkar da shi da ruɓe kafin a kai ga sunadaran da ke ciki.

Kuma lokacin da muke cin furotin, jiki yana cinye ruwa mai yawa don aiwatar da tsarin sinadarai don daidaita sinadarin nitrogen da ke cikin furotin, wanda ke haifar da asarar yawan ruwa a cikin sel, ta haka ne muke jin bushewa da ƙishirwa.

Wani dalili na jin ƙishirwa shine adadin sodium a cikin abincin teku ya bambanta bisa ga nau'insa. Don fayyace, akwai rukuni na nau'ikan kifaye waɗanda aka rarraba su da ƙarancin sodium, gami da salmon sabo, cod, tilapia, tuna tuna, sabo sardines, flounder, rukuni da hareed. Akwai kifaye masu matsakaicin abun ciki na sodium, ciki har da seabass, angelfish, gashi, mackerel, halibut da Sultan Ibrahim. Da sauran kifaye masu yawan sinadarin sodium, irin su tuna gwangwani da sardines, lobster, oysters, mussels, kaguwa, dorinar ruwa da jatan lande. Anchovies gwangwani sun fi girma a gishiri, kamar yadda ake busasshen kifin gishiri irin su herring na gishiri.

2- ice cream

Idan kun ji ƙishirwa bayan cin ice cream, wannan abu ne na al'ada, saboda ice cream yana dauke da sukari, sodium, da kayan kiwo. Akwai dalilai da yawa da ke sa mutane ke jin bukatar shan ruwa bayan cin ice cream, mafi mahimmancin su shine ice cream yana dauke da sikari.

Cin duk wani abu mai zaki da zaƙi yana motsa hanta don fitar da wani hormone (FGF21) wanda ke motsa hypothalamus, wurin da ke motsa ƙishirwa da kuma sa mutum ya sha ruwa.

Wani dalili shine abun ciki na sodium na ice cream. Ƙara sodium lokacin yin ice cream ya dace saboda lokacin da ice cream ya daskare, lu'ulu'u na ruwa suna fadada kuma suna haifar da sarari a tsakanin su. Ana ƙara gishiri zuwa wannan cakuda yayin aikin samarwa don rage daskarewa na lu'ulu'u na kankara da kuma rage yawan lokacin da ake ɗauka don daskare ice cream. Haka kuma saboda gishiri yana ba da damar samun cakuda kayan abinci a cikin ice cream a ƙasan wurin daskarewa na ruwa, ba tare da juya shi cikin kullin kankara ba. Don haka, an samar da wani gauraya mai kari.

Maganar ƙasa ita ce, yawan adadin sodium da kuke cinyewa, ƙishirwa za ta kasance, saboda jikinku yana buƙatar daidaita sodium da ruwa don kiyaye daidaiton lafiya a cikin jinin ku.

Hakanan yanayin zafi na abinci da abin sha da muke ci yana da alaƙa da ƙishirwa, kuma galibi ana cin ice cream a sanyi da daskarewa. Domin jiki ya samu saukin narkewar abinci, dole ne a daidaita zafinsa a cikin hanji, wanda hakan kan sa jiki ya yi amfani da karin kuzari wajen dumama shi da zafin jiki a kokarin narka abincin yadda ya kamata. A cikin wannan, jiki yana amfani da ruwa don daidaita yanayin abinci da abin sha. Menene zai iya zama ɗaya daga cikin dalilan jin ƙishirwa bayan cin ice cream.

3- Cuku

Nau'in cuku daban-daban suna da wadatar gishiri da farko, kuma sunadaran sunadaran na biyu. Na uku, cuku yana da wadatar sinadarai da dama da ke motsa ƙishirwa. Na hudu, cin shi da kansa yana haifar da bushewa a baki, wanda ke nufin karuwar sha'awar shan ruwa.

Ana sanya gishiri a lokacin samar da cuku don hana ƙwayoyin cuta girma, da kuma yin aiki a matsayin abin kiyayewa na halitta, amma kuma ana ƙara shi don sarrafa danshi a cikin cuku, don inganta yanayin lokacin tauna a baki, da daidaita dandano. .

Akwai yalwar ƙarancin sodium, cuku-cuku masu wadatar furotin don zaɓar daga, kuma ɗayan mafi kyau shine cuku gida.

4- Naman da aka sarrafa

Yawancin naman da aka sarrafa ana cinye su galibi sanyi ne, kuma an canza su daga yanayinsu ta hanyar gishiri, warkewa, fermentation, shan taba, ƙara kayan yaji da hatsi, ko wasu hanyoyin masana'antu, don haɓaka ɗanɗano ko inganta adanawa. Wannan ya haɗa da tsiran alade, karnuka masu zafi, naman sa naman sa, naman gwangwani, salami, naman abincin rana, da sauran nau'o'in iri.

Sarrafa waɗannan naman sun haɗa da ƙara gishiri, sukari da nitrates, don kiyaye abinci daga lalatar da ƙwayoyin cuta ke haifar da su da kuma kiyaye dandano.

A cikin tsiran alade da sauran naman nama, yin amfani da gishiri yana daidaita tsarin nama a lokacin dafa abinci don haka samfurin karshe da aka sayar wa mabukaci yana da daidaitattun daidaito kuma baya faduwa yayin ajiya. Daya daga cikin rashin lafiyan da ke tattare da yawan cin wannan naman shi ne, yana haifar da kishirwa sakamakon yawan sinadarin sodium, ko a cikin gishiri (sodium chloride) ko wani nau’in sinadaran da ake karawa.

Hasashen horoscope na Maguy Farah na shekarar 2023