Amathiphu, Amasu, Nezinganekwane Eveziwe
Kukhona inani elimangalisayo lokuqasha elihlobene nokubhontshisiwe omisiwe-noma mhlawumbe akumangalisi. Ubhontshisi kukhona umthombo omkhulu wamaprotheni, ama-carbs, nezinye izakhi, futhi, uma usomisiwe, ube nokuphila kwelanga elide. Kulula futhi ukukhula, futhi ngenxa yokukwazi ukubopha i-nitrogen emhlabathini, basuka emhlabathini lapho bekhulile khona isimo esingcono kwezinye izitshalo.
Zonke lezi zici ezihlanganisiwe ziye zenza umthombo wokudla owuthandekayo izinkulungwane zeminyaka.
Kodwa ngokuthandwa kwabo, kuye kwaba khona "amaqiniso" angabaza asethuthukile ngokuhamba kwesikhathi. Lapha, sizokhipha lezo zindaba, futhi sinikeze amathiphu okupheka awusizo webhontshisi omisiwe.
Ukukhohlisa Okumnyama
Nonke nizwile umlolotelo "Ubhontshisi, ubhontshisi, bumnandi ngenhliziyo yakho; lapho udla kakhulu nakakhulu ...." Futhi, yebo, ubhontshisi kungabangela ngempela ukwehla, okunye okubizwa ngokuthi igesi. Amabhontshisi aqukethe ama-carbohydrate ukuthi izidumbu zethu azikwazi ukugaya ukuze zidlulele emathunjini ethu lapho kukhona ama-bacteria angawagaya-futhi angaveza igesi ohlelweni. Kodwa-ke, inani legesi elikhiqizwa lixhomeke empilweni yakho yamathumbu, amabhaktheriya athile emathunjini akho, nobhontshisi nokulungiselela. Kwabanye abantu, ubhontshisi abaningi abanomthelela omncane ohlelweni lwabo lokugaya, kanti abanye bazizwa kakhulu imiphumela.
Umqondo wokugcoba ubhontshisi emanzini (okwenyulwa kanjalo) usekelwe enkolelweni yokuthi ukugoba kuzoqeda ama-oligosaccharide abangela igesi. Lokhu kuyiqiniso, ngezinga elithile, kodwa ucwaningo lubonisa ukuthi linciphisa kuphela ama-oligosaccharides ngamaphesenti angaba ngu-25. Ngaphezu kwalokho, i-samente ephethe izindonga zezingqimba zebhontshisi ndawonye iveza futhi igesi futhi inganciphisi ngokusuka.
Ngakho-ke ubhontshisi obomile ukuqeda igesi kusebenza kancane kancane-futhi ubhontshisi ulahlekelwa izakhi zomsoco ezimanzi futhi.
Uma ukhetha ukugcina izakhi, ngakho-ke Kunconywa ukuthi uthathe iBeano uma igesi kuyinkinga. I-Beano iqukethe i-enzyme ephula ama-carbohydrates akhubezayo.
I-Tough Versus Tender
Inkolelo yangempela ukuthi usawoti wenza ubhontshisi obunzima. Akusho. I-Acid yenza ubhontshisi bukhuni-futhi kunjalo nokudala. Ngokuvamile, uma upheka i-batch of ubhontshisi ekugcineni kube yinkimbinkimbi, izinkinga zisebedala futhi / noma zivezwe emoyeni. Kungenzeka ukuthi usanda kuzithenga esitolo, kepha lokho akusho ukuthi bathathwa ngonyaka odlule. Bangase babe neminyaka engu-10 ubudala ngoba ubhontshisi obomile bangagcina isikhathi eside bengenamiphumela, ngaphandle kokuthola nzima nakakhulu.
Kodwa-ke, i-asidi ngendlela yamaviniga, utamatisi, ijusi kalamula, noma into efanayo iyokwenza ubhontshisi obunzima (inani elincane le-asidi akufanele libe nomthelela omkhulu). I-asidi ibophezela endwangu yebhontshisi futhi iyenze ingabonakali emanzini, kanye nokwenza ingubo ibe nzima. Ngakho-ke, uma ungeze noma yini nge-asidi ubhontshisi kuze kube sekupheleni kwesikhathi sokupheka.
Ukulungiselela Ubhontshisi obomile
Ubhontshisi obomile kumele buyiswe kabusha, futhi lokhu kufezwa ngokulinganayo ngokulala ebusuku (amahora angu-12 kuya kwangu-24) emanzini abandayo noma emanzini ashisayo (amahora amathathu kuya kwangu-4).
Uma ufisa, ungakwazi ukulahla uketshezi emva kokungena (okuzokwenza ukunciphisa inzuzo yegesi ngemali encane kodwa futhi kuzolahla ezinye izakhi), noma ungaqhubeka ukupheka ubhontshisi olulodwa. Nansi indlela eyodwa yokulungisa ubhontshisi omisiwe:
- Lahla ubhontshisi kuhhavini yaseDutch bese ufaka isitokisi esiphundu kabili futhi esinezinyosi embizeni.
- Beka esitofu bese ulethe ngamathumba. Ngokushesha unciphisa ukushisa ukuze ufunde kahle.
- Pheka amahora angu-3 nesitoreji esiphezulu lapho kudingeka khona ukugcina ubhontshisi obuhlanganiswe yi-1/2 intshi yamanzi.
- Engeza ezinye izithako okusekelwe iresiphi yakho.
- Isinyathelo sokugcina sokupheka kufanele senzeke kuhhavini laseDutch ehhavini ku-300 F. Ubhontshisi nezinye izithako zizokhamuluka ngokushisa esikhundleni sokupheka kusukela phansi kuze kube yilapho zenza esiteji-phezulu.
- Ukupheka kokugcina kuzothatha amanye amahora amathathu. Qinisekisa ukuhlola ngezikhathi ezithile ukuqinisekisa ukuthi ubhontshisi awumile.
Amathiphu okupheka
Kunezinto ezimbalwa ongazikhumbula lapho upheka ubhontshisi obomile ukuze uqinisekise umphumela wethenda nesiphundu. Uma nje ubhontshisi befaka amanzi emanzini ngenkathi behlelwa kabusha, kungani ungawafaki ukunambitheka okunamandla? Yenza ibhodlela le-stock kanye nama-behydrate ubhontshisi esitokisini, bese uqedela ukuwapheka esitokisini. Kungenzeka ukuthi ibhontshisi amahle kakhulu owake wadla.
Uma njalo ufaka usawoti emanzini lapho upheka ama-pasta, amazambane, nelayisi, kungani ungafani nosawoti lapho upheka ubhontshisi? Usawoti uzokhipha ubhontshisi, wengeze ukudlala. Futhi, khumbulani, usawoti ngeke ukwenze ubhontshisi obunzima.
Uma upheka ubhontshisi wakho, uma usola ukuthi ubhontshisi uzoba nzima (mhlawumbe awukwazi ukuhlanza kwawo), engeza isigamu sesipuni sesipuni se-baking soda kumanzi okupheka. Lokhu kuzosiza ukuthambisa ubhontshisi.