Imikhiqizo ishintsha kanjani, futhi yiziphi izinguquko ezenzekayo phakathi nokuphathwa kokshisa?
Amaprotheni.
Amaprotheni anokudla okufana nokudla, inyama, inhlanzi, ubisi, amaqanda, izithelo. Amaprotheni anjalo angamaprotheni okuvela emfuyweni. Ezinye zazo zichitheka emanzini, ezinye ziyisisombululo saline, ezinye azichitheli ngalunye noma olunye. Lapho ukwelashwa kokushisa kufanele kucabangele uhlobo lwezinhlelo zamaprotheni. Isibonelo, wenza isobho. Ngabe yimaphi amanzi obeka inyama noma inhlanzi ukuze ubilise - kushisa noma kubanda? Uma kunomkhuhlane, umhluzi uzophuma ugcwele, unamandla, ngoba amaprotheni amaningi azokhishwa emanzini. Uma ubilisa inyama yesidlo sesibili, kungcono ukuyifaka emanzini abilayo, ngakho-ke yenza i-protective crust, engeke ivumele ama-juice ukuba aphumele ngaphandle kwesiqephu ngesikhathi sokupheka, futhi ngenxa yalokho, inyama iphekwe ngamanzi, athambile, enambitha.
Okufanayo kufanele kwenziwe uma kudosa inyama - inyama efakwe epanini elishisayo ilahlekelwa izakhi ezincane kanye namajusi.
Ukushintsha kokudla okunomsoco kuncike esikhathini sokunakekelwa kokushisa. Isibonelo, amaqanda aphethwe kanzima athatha isikhathi eside ukugaya futhi kunzima ukugaya esiswini kunamaqanda abilisiwe, njengenyama ephuziwe. Ngakho-ke, udinga ukwazi isikhathi
Ukwelashwa okushisayo kwemikhiqizo ehlukene.
Amafutha.
Njengoba kuyaziwa, ekusetshenzisweni kokupheka inyama kulahlekelwa ama-40% amafutha afakiwe kuwo, ephenduka umhluzi. Ngakho-ke, inyama edla inyama, i-fatter ne-fatter iyoba ngumhluzi wenyama. Uma upheka inyama enamafutha, kungcono ukunganiki ukuphuza okuningi kumhluzi futhi, uma kutholakala ukuhlukana, ususe amanoni angaphezu kwamanzi.
Ungafaki ukushisa amafutha emifino, ngoba ama-acids acids akhona kuwo, angaba ne-oxidize futhi awonakele umzimba. Ngaphansi kokushisa okuphezulu, inani lokudla okunomsoco ibhotela liyancipha kakhulu. Ngakho-ke, kungcono ukuthi ungasebenzisi ibhotela ukuze ukhibhe, kungcono ukuyisebenzisa ekwenzeni amasoso noma amasaladi.
Ama-carbohydrate.
Lapho ukushisa kuthinta imikhiqizo, ama-carbohydrate ashintsha. Lokhu, futhi, kuthinta ukunambitheka kwezitsha.
Izinto zamaminerali.
Izinto ezimbiwa ngamaminerali aziguquki ngesikhathi sokwelashwa, kodwa ezinye zazo zidlula emanzini ngesikhathi sokugeza, ukupheka. Ukuze ulondoloze amaminerali ngesikhathi sokupheka, umuntu kufanele awazi imithetho elandelayo: imifino ingcono kakhulu ephekwe noma igwetshwe ngamanzi abilayo; Kudingeka uthele imifino enamanzi amaningi kangangokuthi ikhukhula yonke indawo yemifino.
Amavithamini.
Ukuze ugcine amavithamini amaningi ngangokunokwenzeka ngesikhathi sokupheka, kufanele uphekwe ku-aluminium, nickel, ezitsheni ezikhishwe ngamanzi, izitsha zensimbi engagqwali. I-iron nethusi kubhubhisa i-vitamin C, emikhiqizo.
Ukuze upheke ama-saladi nezitsha ezibandayo, imifino kufanele iphekwe ekhoneni noma ehlutshiwe.
Isizathu esiyinhloko sokukhuphuka kwamavithamini ukusebenzisana kwabo ne-oxygen. Ngakho-ke, ukupheka kufanele kube ngaphansi kwesembozo. Uma upheka imifino, kufanele ihlanganiswe ngokuphelele ngamanzi. iphuzu lokubilisa kufanele lengezwe elisha. Gcoba okuqukethwe kwepanethi kufanele kube ngokucophelela, ngaphandle kokuthatha imifino emanzini, amanzi akufanele abilise kakhulu futhi aqhubeke njalo.
Ummese wemifino kufanele wenziwe ngensimbi engagqwali. Ngaphambi kokufaka izaqathe, imifino kanye no-anyanisi ukuze uphuze noma umhluzi, kumelwe uwadlulise ngamafutha omquba, ngakho-ke azogcina izakhi eziningi.
Lapho upheka izinhlanzi zezinhlanzi, kufanele ulandele ukulandelana kokubekwa kwemikhiqizo ehlukahlukene, ukuze ungaphazamisi izakhiwo zabo zokudla okunomsoco. Isibonelo, iklabishi yokuqala yokulala, lapho umhluzi uphinde ubilise - amazambane, futhi usemaminithi angu-10 ngaphambi kokuphela kokupheka - imifino kanye nezinongo eziphelile. Ngakho ukulahleka kwamavithamini kuyoba mncane.
Akufanele ubilise amazambane nge-sauerkraut, njengoba amazambane emanzini amakhemikhali abilisiwe futhi abe yingozi.