I-garlic ithandwa kakhulu, ibe yinye yezikhathi ezithandwa kakhulu. Lisetshenziswa ema-marinades, ama-pickle, amasoso, ama-saladi, ama-cutlet kanye nenani elikhulu lezitsha. I-garlic isetshenziswa ngamafomu ahlukene: okuluhlaza nokuthosiwe. Izingxoxo eziningi ziye zagcinwa ngalesi sihloko, abanye bathi i-garlic eluhlaza iyinzuzo enkulu, kanti ukwelashwa okushisayo okwedlule kuyiphunga futhi kunambitheka okuhle, kodwa ngaphandle kokuzuzisa, abanye bavikela izakhiwo zikagalikhi othosiwe onomzimba womuntu. Futhi ubani okufanele akholelwe manje?
Ake sibheke zonke izinkinga zokusebenzisa i-garlic, ukuqonda ngokucacile ukuthi lo mkhiqizo uyasiza yini, lokho okusizayo nokuthi yini engalimaza.
Kwenziwa kanjani ukwakhiwa kwamakhemikhali emifino ngesikhathi sokuthosa?
Ngenxa yocwaningo lwesosayensi, kwacaca ukuthi igallic inomphumela omuhle emzimbeni.:
- ixosha igazi, isuse i-cholesterol, ivimbela ukuqina kwe-atherosclerosis nokukhuluphala;
- kukhuthaza ukuzivikela;
- uhlanza umzimba futhi ususe amakhemikhali kuwo;
- kusiza ekubhubhiseni amangqamuzana omdlavuza futhi kusiza ekukhunjweni kwesibindi.
Ngaphezu kwalokho, i-garlic iqukethe i-phytoncides ebulala ama-microbes nama-bacterium hhayi kuphela emzimbeni, kodwa nakwezemvelo.
Iphunga elimnandi eliphuma emlonyeni emva kokungenisa, kanti ukugumbana kwamathumbu emathunjini okucasula kuhlawulelwa ngokubunjwa okukhulu kwamavithamini e-B, okudingekayo ohlelweni oluyisisekelo senzwa, isulfure nama-manganese, okusiza i-calcium edingekayo ukuba ifakwe emzimbeni.
Ngokungafani negalikhi eluhlaza, egosiwe ilahlekelwa iphunga elimangalisayo nezinye izakhiwo, inani elincane lamafutha abalulekile libhujiswa, kodwa ngokujwayelekile, lihlala lisebenza ngokuphumelelayo nezifo. Akumangazi lokho i-garlic ephathekayo eshisa ukushisa iba ikhalori engaphezu kokuluhlaza, kodwa kungenjalo akukho okonakalisa isibalo, njengama-enzyme equkethwe kuwo, ahileleke ngokugcwele ekuhlukaniseni amafutha.
Ukulimaza kanye nezinzuzo emzimbeni womuntu
Uyini umkhiqizo owusizo?
Iqiniso eligcokiwe i-garlic alikho iphunga elimnandi futhi ngemuva kokungenwa okujabulisayo emlonyeni kwenza umuntu abe nozwela nalo. Kodwa zikhona izizathu futhi ziphoqelela ngokwengeziwe. Isibonelo, i-garlic imikhiqizo emihlanu ephezulu hhayi nje kuphela elahlekelwa yiyo, kodwa futhi yandisa izakhiwo zayo ezinhle.
Ezinye izakhiwo eziwusizo zegalikhi esetshenzisiwe:
- i-garlic eyosiwe ihlanza amathumbu avela ezinobuthi obuyingozi futhi ilungisa isimiso somzimba;
- iphikisana ne-acidification yomzimba;
- kuqinisa umzimba, kushisa amafutha, kususa uketshezi oludlulele;
- Ubulala amagciwane namagciwane;
- ulwa nama-radicals namaseli omdlavuza.
Ukusetshenziswa njalo kwegalikhi okugisiwe noma okubhakabako kusiza ukuthuthukisa i-microflora yegciwane lesisu, ukukhipha ubuthi kanye nokubili kwamakhilogremu engeziwe.
Futhi, ugarlic othosiwe uyakwazi ukunciphisa izinga le-cholesterol embi egazini, ngaleyo ndlela kuvimbele ukutholakala kwamapulethi a-atherosclerotic. Kodwa, kufanelekile ukuqonda ukuthi igalikhi iqala kuphela inqubo futhi Izinzuzo zomkhiqizo zibonakala ezinyangeni ezimbalwa, kodwa hhayi ngaphezuluemva kwe-cholesterol ikhuphukela esimweni sayo sangaphambili.
Sinikeza ukubuka ividiyo mayelana nezinzuzo zegalikhi eligajisiwe:
Iyini ingozi yayo empilweni?
Njengakho konke okunye emhlabeni wethu, ugarlic othosiwe unolunye uhlangothi lwemali. Naphezu kwenani elikhulu lezimfanelo eziwusizo, linamanani amaningana, isibonelo, imiphumela emibi ebuchosheni bomuntu.
I-garlic iqukethe ion sulfonyl-hydrosilic engena egazini lobuchopho futhi inobuthi ezincelisayo ezifuywayo.
Ngenxa kaDkt. Robert Beck, manje singakwazi ukuthola lokho i-garlic ithinta ubuchopho bethu ngendlela engafanele. Wathola ukuthi umuntu odla i-garlic wayethatha kancane kancane kunomuntu ongazange adle igalikhi. Ngaphezu kwalokho, i-garlic enobuthi ebuchosheni yenza umuntu azizwe ekhanda ikhanda, angajabuli ngesikhathi somsebenzi, engekho engqondweni kanye nokungafaneleki.
Ukufingqa, singabonisa ukuthi ugarlic othosiwe:
- Kuphazamisa kabi umsebenzi wengqondo, okuholela ekuphazamiseni, ukusabela okuncane nokukhanda ikhanda.
- Kuyasiza ekuvimbeleni izifo futhi kuyindlela yokwelapha yemvelo.
- Kancane kancane kunciphisa i-cholesterol.
- Isetshenziselwa ukuvimbela umdlavuza.
- Iyakwazi ukunciphisa ingcindezi futhi ithinte kakhulu uhlelo lwe-cardiovascular.
Ukuqhathaniswa kokusetshenziswa
I-garlic ephathwe ukushisa inezinkinga eziningana zezifo ezithile.. Ngenxa ye-sulfanyl-hydroxyl ion eshiwo ngenhla, ukulala nokugwedla kubangelwa abantu. Futhi ngenxa yokuthi icasula izitho zangasese, akunconywa ukuba zisebenzise ku-gastritis, i-colitis nama-hemorrhoids.
Indlela yokufaka ukwelashwa?
Iqiniso eligcoke i-garlic alusizi umuntu ekulweni nezifo kuyisimo sengqondo. Ukuze usize ukuthuthukisa imathumba, i-cholesterol ephansi futhi ukwandise umkhuhlane wegazi, kunconywa ukuba udle ama-clove angu-6 wegalikhi othosiwe njalo ezinsukwini ezintathu.
Phakathi kwezinye izinto ukusetshenziswa kwezingcezu ezingu-6 njalo kwezinsuku ezimbili kusiza ukusheshisa imetabolism ngisho nokulahlekelwa kwesisindo esincane. Ungasakaza tincetu esinqumeni sezinkwa ezimnyama bese usebenzisa leli thuluzi ekuseni ngaphambi kokudla kwasekuseni.
Ukukhulisa ijubane lokuxoshwa komzimba, kubalulekile ukulandela umbuso wokuphuza - okungenani amalitha amabili amanzi ngosuku.
Indlela yokwenza iziqephu?
Kuhhavini
Lungisa i-garlic ehhavini kanje:
- Sibheke ihhavini ekushiseni kwama-degrees angu-180, ngokufana nathi sihlanza ikhanda emaqabungwini bese sisuka kakhulu kakhulu esiseduze negalikhi ngokwayo, eqinisiwe.
- Sika phezulu kwamakhanda.
- Gcwalisa ikhanda ngamafutha nosawoti kancane (okukhethwa kukho).
- Thatha isikhumba bese ugoqa ugarlikhi ngesimo sesikhwama, njenge-candy.
- Ngenxa yalezi zenzo, i-garlic izophekwa ngomusi wayo futhi ibe yiphunga elimnandi kakhulu. Izikhwama ezilungiselelwe kufanele zifakwe kuhhavini imizuzu engu-40. Ukuzikhethela kunqunywe yi-toothpick ejwayelekile, i-garlic kufanele ilula futhi ilulake kalula.
Ku-pan
- Ngokuqondene nokugcoba, izicucu zihlutshiwe futhi zigcotshwe ngogayilisi noma ngomese ovamile.
- Phakathi naleso sikhathi, i-pan isetshelwa ngamafutha futhi ishuthukiswe ngamathumba, ngemva kwalokho igalikhi igcinwe phezu kwepani futhi ifakwe kuze kube yilapho iluhlaza okwesibhakabhaka segolide.
- Ekugcineni, kufanele ubeke umkhiqizo oqedile ku-napkin ukuze i-oile ngokweqile igxilwe kuwo.
Ku-microwave
Indlela engavamile kakhulu yokupheka, kodwa kufanelekile ukwazi ngakho. Kuthe mayelana nokuthosa kwi-microwave.
- Lokhu kuzodinga izitsha ezivela ngilazi ekhethekile noma nge-ceramics. Ngaphambi kokupheka, lezi tincetu kufanele zixubane nama-tablespoons amafutha, bese zifaka kuhhavini imizuzu engu-1-3 (kuye ngokuthi amandla asetshiwe kanye nohlobo lwe-microwave).
- Umkhiqizo oqediwe kufanele uphume futhi uphephe, ngoba lapho uphekiwe, i-garlic iyoba kakhulu.
Ukuze kugcinwe umkhiqizo, iziqukathi zangilazi ezingasetshenziswa zingase zisetshenziswe, kungakhathaliseki ukushisa kwamahhala noma ngisho naseqandisini.
Ngaki kangakanani ukusebenzisa umkhiqizo ukuze ululame?
Ukuze ungayidluli noma ngokuphambene nalokho, kufanele ube nesimiso sokugqoka i-garlic. I-garlic eyothuthukile inconywa ukuba idle njalo ezinsukwini ezingu-2-3, izosiza ekuthuthukiseni impilo yakho futhi izosusa ezinye zezinkinga ezishiwo ngenhla. Uma sikhuluma ngesilinganiso sokudla esidliwe, khona-ke okukhethwa kukho kungcono ukusebenzisa ama-clove angu-6 we-garlic othosiwe ngesikhathi.
Naphezu kwakho konke, thintana nodokotela mayelana nokudla i-garlic (nganoma yiluphi uhlobo) ekudleni, kwezinye izifo ungenza uzikhandle kakhulu ngokungazi kwakho. Qaphela impilo yakho kanye nempilo yabathandekayo bakho!
