La ijeli Inxulunyaniswa namaxesha amaninzi kunye nedessert yabantwana okanye akunjalo ngabantwana, kodwa ihlala ine dessert. Nangona kunjalo, unokuba sisinekhi esimnandi ukukunceda ukunciphisa umzimba.
Ukwehla kobunzima kunokuba nzima, kuthatha amandla, unyamezelo, ukutshintsha indlela otya ngayo, ukwandisa inqanaba lomgudu kunye nenkcitho yamandla ngemidlalo okanye ngomsebenzi othile. Kodwa, sifuna ukukuxelela ngokulandelayo ingakunceda njani ijeli ukuyifumana ukuba uyayinika ithuba.
Kukho izizathu ezicacileyo zokuba kutheni ijeli kufanelekile ekutyeni okuthoba ubunzima bakho, ineprotein, yonyusa amandla kwaye iphucula ukusebenza kwi iiseshoni zemidlalo. Ukongeza, ubunzima bakho buya kulawulwa kwaye awuyi kuyibeka emngciphekweni impilo yakho.
Kangangexesha elithile, i-gelatin ibingathathelwa ngqalelo, kuba uninzi lwee gelatins ziqulathe iswekile, imibala eyongeziweyo kunye nezinto ezisigcinayo ezingathandekiyo kuye nabani na. Nangona kunjalo, sUkuba siyityile ngokwendalo, iya kunceda umzimba ukuba ube sempilweni kwaye uphumelele ngempumelelo injongo yakho.
Iimpawu zeGelatin
Iphantsi kwiikhalori, Inezakha mzimba ezinexabiso eliphezulu lamandla kwaye iphucula imetabolism, ithintela i-insulin spikes kwaye isigcina satiated ixesha elide enkosi kwiiproteni ezisibonelelayo.
Iqulethe ii-antioxidants ezithi kunye neeproteni zibenze baxakeke ngendlela ebhetele, oko kuthanda ukuyilwa kobunzima bemisipha kwaye kunceda ukulawula uxinzelelo malunga nokutya ukutya ekungafanelekanga ukuba sikutyile ukuba sikwinkqubo yokwehla kobunzima.
I-Gelatin kukuqina kwemvelaphi yezilwanyana efumaneka ngokuqhubekeka nezicubu ezinxulumene nezilwanyana ezithile, ezinjengeehagu okanye iinkomo. Singayifumana nakweyiphi na ivenkile ngaphandle komgubo okanye incasa yephepha, Ukusetyenziswa kwayo okuqhelekileyo kukulungiselela iidessert okanye izitya ezithile ezinencasa. Yenziwe ikakhulu yi-collagen kodwa kunye ne-antioxidants, amanzi, ii-carbohydrate kunye neeproteni.
Izizathu zokusebenzisa i-gelatin ukunciphisa umzimba
Into ebaluleke kakhulu ekunciphiseni ubunzima bokutya i-gelatin kukufunda ukupheka ngayo kunye nokwazi ukuyilungisa. Ngokubanzi, inokudityaniswa kunye nenqwaba yezithako ezisempilweni nezendalo.
Okulandelayo, siza kukuxelela ukuba zeziphi izibonelelo zayo kwaye kutheni kubaluleke kangaka ukuyazisa kukutya kwethu.
- Zolisa ukuthanda kwethu ukutya. Kwaye kuluncedo olukhulu kubo bonke abo bantu bakufumanisa kunzima ngakumbi ukulawula iimpembelelo zabo. Ingatyiwa njengeqhekeza elisempilweni ukunqanda ukutya kakhulu.
- Yonyusa ukusebenza kwethu kwimisebenzi yomzimba. Nangona iphantsi kwiikhalori, iluncedo kuba isinika iiproteni kunye neecarbohydrate ezisebenza njengomthombo otyebileyo wamandla. Ukongeza, kunye neevithamini kunye neeminerals, iba kukutya okupheleleyo.
- Kuququzelela ukubunjwa kobunzima bemisipha. Ukuba sifuna ukwandisa izihlunu zethu sinokusebenzisa isixa esininzi se-gelatin ukuze ii-amino acid ezinje ngearginine, ziphucule ukusebenza kwemisipha kunye nevolumu yayo. .
- Kuququzelela ukwetyisa. Ukutya i-gelatin encinci emva kokutya okuphambili kwemini kuququzelela ukwetyisa kwaye kuphucula ukwenziwa kwezondlo ezithile. Ukongeza, ilwa nokuqunjelwa ngamaxesha athile kunye ne-reflux yesisu.
- Ayinamafutha okanye icholesterol. I-Gelatin ukuba ilungiselelwe ngaphandle kwezongezo okanye amafutha okanye iswekile kukutya okunempilo kakhulu. Soloko ufumana ezona ndlela zokhetho zendalo ukuze zikwazi ukukunceda kwaye ungazisi imibala engeyomfuneko okanye izinto ezisigcinayo.
Iresiphi yeGelatin yokwehla kobunzima
Nantsi iresiphi yencindi yejelatin eya kukunceda ukunciphisa umzimba. Yindlela elula kwaye kulula ukuyilungisa, iya kukuthatha ixesha elincinci kwaye iya kukubonelela ngeepropathi ezintle.
Into ekufuneka uyenzile kukunciphisa iipunipoyi ezi-3 zejelatin engathandekiyo, malunga neegram ezingama-45, emanzini. Nje ukuba ulwelo lwenziwe, yongeze kwiglasi ye-blender kwaye uyixube neziqhamo okanye imifuno oyithandayo. Unokongeza kwi-strawberry, i-apile, ivatala, khetha iziqhamo zonyaka. Kwakhona, ungongeza ubusi ukuyithambisa, okanye i-stevia.