Isidlo se-Cheese Sokulahlekelwa Isisindo Esiphumelelayo

Ukudla kwe-cheese kuyinhlobo ye- protein yokudla, futhi amaprotheni kuwo angcono kakhulu kunomzimba ngaphezu kokudla kwenyama. Ushizi luqukethe okwenziwe ngamafutha amaningi obisi, amaprotheni, kanye nosawoti wamaminerali, ikakhulukazi i-calcium ne-phosphorus, okuthuthukisa umzimba nokuqinisa amathambo. Futhi, kukhona amavithamini A no B. Ukwakhiwa kwamaprotheni obisi ubandakanya ama-amino acids ahlukahlukene okudingekayo ekwakheni izicubu zomzimba, ngaphezu kwalokho, kuthuthukisa izakhi ze-amino acid eziza nokunye ukudla.

Amafutha omuncu akwazi ukwenza umsebenzi wezinto ezibonakalayo ngamandla okudla okuncane kwe-carbohydrate, ngakho-ke ushizi nokudla kuhambisana ngokugcwele, njengoba zonke izinqubo ezidingekayo eziphilayo eziqhubekayo emzimbeni zigcinwa.

Uma udla ukudla, umzimba uthola amaprotheni ayadingeka ukuze isakhiwo se-cell esiphelele, amafutha avumela ukugaya umzimba, kanye nama-carbohydrate, aqinisekisa ukusebenza okujwayelekile kwazo zonke izinqubo ezenzekayo, ngenxa yokunikezwa kwamandla kagesi. Kodwa-ke, uma ama-carbohydrate enganele, ukugcwalisa amandla umzimba womuntu usebenzisa amaprotheni namafutha angenayo, futhi udle inani elithile lamaseli omzimba namafutha. Kodwa lokhu kwakhiwa izinto eziyingozi, ngakho-ke akunconywa ukuba ugweme isikhathi eside ngaphandle kwama-carbohydrate. Futhi ushizi uqukethe amasheya amakhulu namaprotheni, kodwa awekho ama-carbohydrates, ngakho lokhu kudla kufanele kusetshenziswe kuphela isikhathi esilinganiselwe.

Ngenxa yalokhu kudla, udinga ukusebenzisa izinyosi ezinamafutha amancane (cishe amaphesenti angu-10), futhi akufanele abe okhaliphile kakhulu noma usawoti. Ukudla kwama-cheese kungaba izinhlobo ezimbili. Okokuqala kulaba usuku lokuzila ukudla, uma ushizi newayini kuphela kudliwe, kanti okwesibili kuklanyelwe isonto, kanti izidingo zokusetshenziswa ziyashesha.

Ngosuku lokulayisha, usebenzisa lokhu kudla, ungalahlekelwa isisindo ngesigamu se kilogram. Kodwa-ke, kuyadingeka ukusebenzisa le ndlela ngosuku, njengoba kubalulekile ukuphuza iwayini kukho konke ukudla. Kodwa lokhu kudla kwe-cheese, ukubuyekezwa mayelana nokuthi yikuphi okuhle, kusebenza ngempumelelo futhi kuyashesha, okubangela ukuthandwa kwayo.

Ngosuku lokuzila ukudla, udinga ukudla izikhathi ezingu-5 ngosuku ngamagremu angu-70 ushizi ngesinkwa esincane esomile, ngenkathi uphuza iwayini elimhlophe elimhlophe (cishe u-50 ml). Ukudla kwe-cheese kudinga uketshezi oluningi, ngakho-ke phakathi kokudla kunconywa ukuphuza 1.5 amalitha amanzi kanye netiye elihlaza. Le ndlela yokudla iphakanyiswa kuphela kubantu abanempilo, ngakho-ke kufanelekile ukubonisana nodokotela mayelana nokusetshenziswa kwayo.

Ukudla kwama-weekly ushizi wenzelwe izinsuku ezingu-7 futhi uma uyisebenzisa ungalahlekelwa isisindo ngo-7 kg. Noma kunjalo, ngeke isetshenziswe yibo abahlukunyezwa izifo zenhliziyo kanye nezifo zezinso. Ngosuku ozodinga ukuthatha ukudla 6 noma izikhathi ezingu-7. Ekuseni, udinga ukuphuza ikhofi noma itiye, kodwa ngaphandle kokushukela. Ngemuva kwamahora ambalwa kudingeka udle iqanda elibilisiwe, futhi kwasemini cishe amagremu angu-200 inyama enamafutha aphansi (njalo abilisiwe). Phakathi kwesidlo sasemini nesidlo sakusihlwa, kwenziwa ukudla okubili, okuqala okudingeka udle ama-gramu angu-150 we ushizi, futhi ku-200 amagremu ama-cottage shizi (akufanele abe ngamafutha). Ukuze sidle, ingilazi ye-kefir ngamafutha aphansi idakiwe. Phakathi kokudla, kufanelekile ukuphuza cishe 1.5 amalitha amanzi nsuku zonke.

Lokhu kudla kuphumelela kakhulu, ngoba ngenxa yokuntuleka kwama-carbohydrates, umzimba udla amafutha njengezinto ezibonakalayo zamandla. Ngesikhathi esifanayo, cishe akusikho umuzwa wendlala, okukuvumela ukuba ubekezelele kalula isikhathi esifanele.

Ngokuphindaphindiwe lokhu kudla akufanele kusetshenziswe kungakapheli izinyanga ezintathu emva kokudlule. Futhi emva kwalokho kudingeka udle imifino nezithelo eziningi, kanye nezitsha ezivela okusanhlamvu, ukwenza isitoreji sama-carbohydrate. Ngesikhathi esifanayo, udinga ukudla ama-5 noma izikhathi ezingu-6 ngosuku.