Ukuze singafaki, sigqoka ngomoya ofudumele noma sivule umshini wokushisa. Futhi yini engenziwa ngaphezulu? Okumnandi, okuhlukahlukene futhi okungenasindayo - ukudla okunye okubandayo kuzosisiza ukuba sigcine amandla ethu futhi sifudumele ngaphandle kwamathonya angaphandle.
Intuitively, sizizwa, futhi ochwepheshe emkhakheni wokudla okunomsoco bayaqinisekisa: ukudla, njengezembatho zethu, "yihlobo" kanye "nobusika". Ukwandisa okuqukethwe kwekhalori yemenyu yakho kuyindlela ecacile kakhulu yokugcina ifudumele. Emva kwakho konke, amakholori angamandla, okusho ukuthi umthombo wokushisa komzimba. Uma igramu eyodwa yama-protini noma ama-carbohydrate aqukethe ama-khalori amane kuphela, khona-ke ngogremu owodwa wamafutha kunamaphesenti ayisishiyagalolunye. Ngakho-ke, akumangalisi ukuthi esimweni sezulu esibanda sivame ukukhetha ukudla okunamafutha amaningi kaningi. Futhi kwenzeka ukuthi imiphumela yalolu khetho ihlala isikhathi eside kakhulu kunenkathi yasebusika ... Nokho, ebusika, imenyu yokufudumala ingafaki kuphela ikhalori ephezulu, amafutha amaningi noma amnandi. Kunemikhiqizo eminingi esinika umqondo wokufudumala ngaphandle kokwengeza ama-kilogram. Benza emzimbeni ngokuthi "umoya kadrako," njengabaxhasi bemithi yasendulo yasempumalanga. E-Ayurveda, yonke imikhiqizo ihlukaniswe ngezigaba ezine: ebanda, epholile, efudumele futhi eshisayo, futhi lokhu kuhlukaniswa akuhlangene nokushisa kokukhonza izitsha etafuleni. Ukushisa nokupholisa kugcwalisa ukungabi namandla kwe-yin futhi kuqinisekise ukushisa kwangaphakathi, ngenkathi kushisa futhi kufudumele i-yang enganele futhi kunqobe amakhaza. Ngakho-ke kudingeka nje ukhethe kahle. Izinongo eziningi (i-clove, i-sinamoni, i-pepper, i-cumin, i-ginger), kanye nemikhiqizo equkethe isulfure (anyanisi noluhlaza, i-garlic, isinaphi), amakhambi (thyme, rosemary, leaf leaf), amantongomane, ubhontshisi, amakhowe, okusanhlamvu (ilayisi, ukunye okufana nokolweni, ama-oats), imifino nemifino yezimpande (ithanga, izaqathe, amazambane, ama-parsnips).Abalawuli Abafudumele
Sishisa, ngoba le mikhiqizo ithinta i-thermogenesis - indlela yokukhiqiza ukushisa ekulawuleni ukushisa komzimba wethu. Ngolimi lwe-Ayurveda, sithi izinongo nemifino zivutha umlilo wokugaya, futhi ngokuphathelene nemithi yaseNtshonalanga - ukuthi ivuselela ukuvimba kwamakhemikhali. Eqinisweni, lezi zinto ziqala uketshezi oluphelele lokusebenza kwamakhemikhali emzimbeni. Ngakho-ke, ukuvinjelwa kwe-enzyme yokugaya kuqala kusukela ngesikhathi lapho ukudla kungena emlonyeni: umklamo ukhululeka ngokukhululekile, futhi kuqala uhlelo lokugaya amaprotheni, okuqinisekisa ukuthi ukulawulwa kwezinga likaglucose egazini - i-glucose efanayo esinika amandla. Izinongo zithuthukisa inqubo yokugaya imifino kanye nemifino, futhi izinongo, ikakhulukazi i-pepper, zinomphumela we-vasodilating: ngenxa yalokho, ukusakazwa kwegazi emgodini wokugaya umzimba kuthuthukisa, umzimba ukhulula ama-enzyme amaningi, futhi uyaqhubeka ukusebenza, kushisa. Ezinye izinto zivuselela isimiso sethu se-endocrine, okungukuthi, ukukhiqizwa kwamahomoni ngomzimba. Isibonelo, ukuvumelanisa kangcono emakhazeni, kubalulekile ukugcina ukusebenza kwegciwane le-thyroid. Lokhu kuzosiza ama-flakes, i-ginger, izinhlanzi zasolwandle nezilwane zasolwandle. I-gland yegciwane iyinhlangano ye-thermoregulator yangempela yomzimba. Kodwa akulula ngaso sonke isikhathi ukuba zivumelane nokuguquka kwesimo sezulu: lokhu kungachazwa ngokuhlaselwa okungazelelwe kokushisa noma ukushisa ngokweqile. I-Phytotherapists ibuye ilulekwe ukuthi isekele umsebenzi wezingqungquthela eziyingozi, kuhlanganise nesinamoni, ama-herbs ezinamakhayo (amnandi, i-thyme, i-rosemary), imifino nezithelo ezicebile nge-vitamin C ekuphekeni kwazo, okuzosisiza ukuba sizivumelanise nezinguquko zokushisa. Yini ebaluleke kakhulu ebusika lapho sisuka ekushiseni kuya kubanda imizuzu embalwa.
Amakhemikhali anesipila - ama-thermogenics ahamba phambili
I-pepper emnyama, ebomvu, emhlophe ne-cayenne, impande ye-ginger, i-nutmeg, i-sinamoni nama-clove, i-cumin, i-coriander, i-safari ne-cardamom, i-curry, isabi, i-horseradish, isardard ... Lezi zonke izitsha ezinhle kakhulu ze-thermogenic. Ngakho izinto ezifudumalayo ngenxa yokusheshisa kwe-metabolism, kuhlanganise namafutha we-metabolism, abizwa. Kodwa sebenzisa kangcono ngokulinganisela: izinongo azigcini nje ekubambisaneni, kodwa futhi zivutha ukudla. Izakhamuzi azikwaziswa ukuphuza itiye le-ginger noma ukuhlafuna ngokukhululekile izigxobo zokudla nge lwesinaphi ngaphambi nje kokuphuma. I-Thermojenics yenza ukuqhuma kwegazi emilenzeni futhi kwandise ukushisa kokushisa. Yingakho sisheshe sithandeke. Futhi ngenxa yesizathu esifanayo, singakwazi ukunqoba phezulu ngokushesha. Ungathembi ngezinongo kusihlwa: ukushisa ngokweqile kuzokuvimbela ukuba ungalali futhi kungaholela ekuthungeni ebusuku. Kodwa ngesidlo sasemini nangokudla kwasekuqaleni, le mikhiqizo inhle.
Iziphuzo zokufudumala
Izinsipho zingabangane bethu abathembekile ezinsukwini ezibandayo zeqhwa. Imifino yemifino, eqinisweni, iyasiza, kodwa isobho, eliphekwe emthonjeni wenyama endaweni ebandayo, kusengcono. Lokhu kungenxa yokuthi ekupheni inyama enesisindo ecebile iqukethe ama-amino acids amaningi kanye neziqhumane ezenza ukugaya. Ngenkathi yokugaya ukudla, kukhululeka amandla amaningi, abuye avuse umzimba wethu. Ngemuva kokuba isobho liphekwe futhi lihlile, kubalulekile ukususa ungqimba lwamafutha kusuka phezulu. Ngokunambitheka, kuthinta kancane, kodwa ngemva kokukuqeda, isobho iba yi-caloric encane kakhulu, okuqukethwe kwe-cholesterol kunciphisa. Ukwenza isobho se-spicy nama-condiments aphelele. I-marjoram, i-thyme, i-cumin ne-rosemary inomthelela ekwandeni ezindaweni zokufudumala zomhluzi ngenxa yamafutha abalulekile aqukethwe kuwo. Izimpande zilungele ukugqoka, isibonelo u-anyanisi, ama-parsnips, rutabaga, ama-beet, anemiphumela yokufudumala.