Ososayensi sebevele bebiza imikhiqizo yokuvuthwa "ukudla kwekusasa". Kodwa le mikhiqizo iye yaziwa isikhathi eside (kimchi yasempumalanga, izitsha ezibabayo nge-sauerkraut, i-miso, i-tempe ne-yogurt, i-soy sauce). Izitsha ezinjalo zivikela emdlalweni, ziqukethe izinto ezinomsoco, ezithathelwana ngamagciwane kanye ne-antiviral. Ama-preservatives ayingozi, kodwa imikhiqizo ekheniwe ezinkulungwaneni zeminyaka edlule: amadala awagcina emanzini olwandle futhi wanezela amasiko obukhoma ngenqubo yokuvuthwa. I-Lactobacilli igaya ushukela, idala i-lactic acid, evikela i-niche kusuka kwamanye amabhaktheriya e-pathogenic. Imikhiqizo ehlotshisiwe igcizelela ukugaya: ukukhishwa kwe-lactobacilli izinto eziwusizo, kuhlanganise amavithamini B no-K, i-vitamin C igcinwa (kwezinye izinhlobo zesikhathi eside zokugcina zibhujiswa). Inqubo yokuvutshelwa ibuye ingathathi hlangothi ama-phytic ne-oxalic acid.
Ziyaphazamisa ukumunca kwezakhi. I-Lactobacilli isiza ekuqhakambiseni i-lactose (ayitholakali kahle ngomzimba omdala). "Khokha imali esitolo lapho uthengisa khona, hhayi udokotela," yisisho senkathi yasendulo ye-Edo (eJapane).
Ukudla okunamanzi kuqukethe izinto eziphilayo, ngakho-ke uphathe ngokucophelela. Esikhathini esitolo, imikhiqizo enjalo kufanele ibe kwisigaba sokupholisa, iphakheji kufanele ibe nokubhaliswa "amasiko asebenzayo", (imikhiqizo engagculisiwe ayinayo izitshalo eziphilayo).
Omunye wemikhiqizo yaseKorea kazwelonke ngokuvamile isetshenziswa ekulungiseleleni iklabishi nge-pepper eshisayo, i-garlic kanye ne-ginger. Ucwaningo lwamuva luye lwabonisa ukuthi iklabishi enjalo ingaba yimpumelelo kakhulu ekulwa nomdlavuza kunokuba ibilwe noma ibilisiwe.
Lesi yisiphuzo esikhulu saseCaucasus ne-Asia Ephakathi. Unomusa omuhle omuncu. Iqukethe ama-probiotics amaningi kune-yogurt. Kuyinto yomkhiqizo odumile kakhulu we-lactobacilli ekudleni kwaseMelika. I-yogurt ezenziwe ngamanzi inomqondo ohambelana noketshezi oluthe xaxa futhi kunambitheka kakhulu, ngokungafani ne-yoghurt eyenziwe ngemboni.
Ethandwa kakhulu eJalimane, umthombo we-vitamin C. Kukhona indaba eyodwa ehlobene ne-sauerkraut. Umphathi weBrithani kanye nomhloli wezincwadi waseBrithani uJames Cook banikeza umkhumbi wakhe nge-sauerkraut futhi ngenxa yalokhu walondoloza iqembu lakhe kusuka esikhwameni.
Ukuvuthwa kwama soybean iminyaka eminingana emagodini okhuni, bese ukwenza kulo mkhuba wesiko waseJapane wendabuko. Ucwaningo luye lwabonisa ukuthi abesifazane abadla njalo i-miso banciphisa ingozi yomdlavuza webele nge-50%.
Ukunambitheka okungathathi hlangothi kwalowo mkhiqizo waseSoviet wase-Indonesia kwenza kube kuhle ukwenza izinongo nama-sauces. Futhi, ijubane livikela umdlavuza (ubisi lwelayisi). Ngenxa yobumnandi bayo, iveza imikhiqizo emihle kakhulu. Izuzwa izitshalo ezifanayo njenge-miso.
I-acidic kakhulu (isibonakaliso sokuqukethwe okuphezulu kwe-lactobacillus) nesiphuzo esincane esiphuzo esenziwe ngesinkwa sase-stale. Ngaphandle kwamanye amazwe, waba udumo ngeveli "Anna Karenina" nguLeon Tolstoy (i-mushroom wetiye). Lesi isiphuzo se-effervescent esenziwe itiye.
I-Kombuchu isetshenziswa okokuqala e-China. Kuvuthwa ngamanzi imbewu ehlwanyelwe. Uvame ukubizwa ngokuthi ukulwa nemvubelo ye-Candida izifo ngenxa yokuqukethwe okuphezulu kwama-probiotics kuwo.
Imikhiqizo enjalo izokusiza ukuthi ulondoloze umzimba uphilile futhi ikuvikele ezinkingeni "zezinsikazi" ezicasulayo. Ngakho-ke, uma uya emakethe ukuze uthole ukudla, ungakhohlwa ukuthatha ngesikhathi esifanayo kanye ne-miso nge-tempeh. Le mikhiqizo ingokwemvelo ngakho-ke ijabulela ukuthandwa kakhulu phakathi kwabantu abeseka indlela yokuphila enempilo.