Ketchup
I-Ketchup iyi-sauce ukuthi isikhathi eside isithandwa kakhulu kithi, kanye nemayonnaise. I-ketchup inomnandi kangangokuthi abanye bathi ungayidla nephephandaba. Ekubunjweni kwalo le saucer silula: izinongo, utamatisi puree, usawoti kanye acetic acid.
Ochwepheshe baye bathola ukuthi kunoma imuphi umkhiqizo owenziwe kusuka utamatisi, i-hormone yenjabulo iyi-serotonin. Ngakho-ke, ngokucindezeleka ngokomzwelo noma ukucindezeleka, i-ketchup ingaba yisidakamizwa sokucindezeleka. Ngaphezu kwalokho, utamatisi ucebile kakhulu amavithamini P, K, C, PP, iqembu B, kanye nama-acid, i-magnesium, i-potassium, i-calcium ne-salts ensimbi. Utamatisi uyakwazi ukuvimbela umdlavuza kanye nezifo zenhliziyo, ngenxa ye-lipokenu, okuyiziqu. Ososayensi baye bachaza ukuthi uma kushisa, i-lipoene in utamatisi iba nkulu kakhulu.
Kunezinkinga eziningi kule sauce. Ukwenza isobho, abakhiqizi basebenzisa ushukela, futhi ngezinye izikhathi ngisho nokuningi. Ngakho-ke, uma unesithakazelo ekugcwaleni, ke-ke ukunqamuleka akufanelekile ukuzibandakanya, ngoba ushukela uholela ekukhulupheni. Ngaphezu kwalokho, i-ketchup iqukethe izinto ezinobungozi ezifana ne-kakaromatizatory, stabilizers kanye nama-preservatives.
Zama ukukhetha isobho sekhwalithi esingcono, okubandakanya amanzi kuphela, utamatisi unamathenda we-ispytsii. Uma ubona ukuthi umbala we-ketchup uwuhlaza okwesibhakabhaka, obomvu noma obomvu, ke ungasheshi ukuwuthenga, unamade amaningi.
I-ketchup ayikwazi ukudliwa kubantu abahlukunyezwa yi-gastritis nezinkinga zemetaboli.
Imayonnaise
Imayonnaise yikhiqiza ethandwa kakhulu futhi ethandwayo esibheka njalo esiqandisini sethu. Kwavela kanjani imayonnaise? Kuningi lwezinganekwane kule score. Enye ithi ngo-1757 uMbusi waseFrance waseRichelieu wanqoba umuzi waseMahon. Futhi njengoba amaFulentshi aye namaqanda kuphela namafutha omnqumo, ahlale ephekwe ama-omelets namaqanda aphuziwe. Kodwa umpheki owodwa ohlakaniphile wanquma ukuletha izinguquko kwimenyu, wahlanza izikhupha ngosawoti kanye noshukela, wanezela izinongo nokungalingani, konke kwashaywa futhi ngenxa yalokho, kwatholakala imayonnaise.
Kunesinye isingane, esitshela ukuthi ngo-1782 umlawuli omkhulu uLouis ofCrillon wanqoba umuzi waseMahon, futhi ngemva kokulwa kwempi, njengesibonakaliso sokunqoba, lapho ayekhonza khona nge imayonnaise.
Manje singathenga le sauce kunoma yisiphi isitolo, ngaphandle kwalokho kukhona imayonnaise nge pepper, iminqumo nemifino. Futhi ngokuvamile, ukwakheka kwale mayonnaise kufanele kuhlanganise namafutha omquba, ijusi kalamula, isinaphi kanye ne-egg yolk. Kodwa-ke, manje imayonnaise ayinjalo ngokwemvelo. Uma sicabanga ngokubunjwa kwalo ngokucophelela, sizobona ukuthi iqukethe namafutha. Kodwa ukukhiqizwa kwalo akusetshenziswanga umnqumo ojwayelekile noma amafutha omquba, amafutha amodified. Ama-molecule anjalo angokwemvelo futhi umzimba wethu awukwazi ukuwafanisa.
Kungenxa yalesi sizathu ukuthi wonke lawa mafutha atholakala esibindi, ezindongeni zemikhumbi futhi ngokwemvelo okhalweni. Uma usebenzisa i-mayonnaise kakhulu, kungaholela ekutheni i-atherosclerosis, izifo ze-metabolic nokukhuluphala. Ngisho nalawo mafutha enhle aqukethwe kulo mkhiqizo ngeke alethe noma iyiphi inzuzo emzimbeni wethu, ngoba kuningi kakhulu kuwo.
Ngaphezu kwamafutha emayonnaise, kunezinye izingxenye. Ama-emulsifiers, asetshenziselwa umkhiqizo ukuthatha ukufana okufanayo, nawo ayingozi kakhulu. Ngaphambili, i-emulsifier yayiyi-lecithin, futhi manje iyisoya. Futhi siyazi ukuthi i-soy ingaba ne-genetically modified.
Ngaphezu kwalokho, futhi umsuka wokufakelwa unambitha ukunambitheka, ngenxa yokuthi umkhiqizo une ukunambitheka okunjalo. Ucabanga ukuthi izidakamizwa ezinamayonnaise ezingagcinwa iminyaka zingakusiza? Akukho lutho oluwusizo kulo mkhiqizo!
Iqukethe ama-kilojoule amaningi futhi uma idliwe kakhulu, i-appetite ishaya kakhulu.
I-mayonnaise enhle isisiza ekuqhakambiseni konke ukudla, khumbula ukuthi i-crucible enjalo isitolo sokugcina samafutha anamavithamini nama-trace elements. Ungadla izipuni ezimbili ngosuku, futhi umzimba uzozuza kuphela kuwo.
Isinaphi
Abanye bethu bathanda kakhulu intshebe. Ngisho neBhayibheli likhuluma ngalokhu mkhiqizo. Futhi manje kuyathandwa kakhulu futhi wonke umuntu uthi kuyasiza kakhulu. Ioli le-mustard liqukethe i-polyunsaturated fatty acid, evimbela ukucindezeleka, izifo zenhliziyo kanye ne-atherosclerosis. Ngaphezu kwalokho, i-vitamin E, D, A ne-antioxidants yemvelo ecebile, eyanciphisa ingozi yomdlavuza, iyancipha ukuguga futhi ivuselele imisebenzi yezocansi.
Isinaphi esivamile senziwe ngesinaphi, uviniga, ushukela, izinongo, usawoti kanye namafutha aqinile. Isinaphi esihle kufanele sibe nenambitheka emnandi ngaphandle kokufutheka kakhulu ne-asidi. Iqukethe i-potassium, i-iron, i-phosphorus, kanye namavithamini B1 no-B2.
Cishe akekho owaziyo ngezinto ezilimazayo zaleli sauce. Uma isardadi ivame ukusetshenziswa ekudleni, kungaba khona umonakalo futhi kutholakala ukungezwani komzimba. Abantu abagulayo ngesifo sofuba kanye nezifo ze-gastroenterological kufanele ngokuvamile bakhohlwe ngomkhiqizo onjalo, ngoba kubo kuyingozi kakhulu. Uma ufuna ukunciphisa isisindo, ke ungayinqobe ngesinaphi, ngoba ithuthukisa ukudla, kodwa ayikho amakholori alanele kuwo.
Manje siyazi ukuthi amasoso awusizo kakhulu empilweni yethu. Ungadli ngobuningi obukhulu, uthenge imikhiqizo ephezulu kuphela noma, ngaphezu kwakho konke, uziphephe wena.