A cikin 2008, an shigar da abun da aka sassaka a takaice a cikin Amurka.
‘yan mata da saniya, kusan 500 kg na kirim
An yi hakan ne don fahimtar da yaran makaranta da
kuma mafi mahimmancin tsari ga ɗan adam wajen ƙirƙirar man shanu.
na madara. Amma a tsawon tarihin mai, ba koyaushe ake sarrafa wannan samfurin ba
abubuwan tunawa. A cikin rabi na biyu na karni na XNUMX, sunan man shanu
a gigice har har yanzu ana ganinsa a matsayin maɓuɓɓugar ruwa
cholesterol mai cutarwa, wanda ake zargin yana haifar da kiba, ciwace-ciwace,
kai tsaye zargi da haifar da atherosclerotic plaques da tasowa
cututtukan zuciya na zuciya. Yaya gaskiyar wannan? Fahimta
labarin da ke amfani da shaidar kimiyya na yanzu.
Amfani Properties na man shanu
Haɗin kai da adadin kuzari.
Man shanu ya ƙunshi (a cikin 100 g): .
kalori 731 kcal
Vitamin E 1,37 sodium,
A 583 Vitamin A 0,683 Potasio, Vitamin K 41
B2 0,064 phosphorus,
Vitamin P24
PP 0,022 Calcium, Vitamin Ca 23
B6 0,008 Magnesio, Mg 1
Man shanu shine sakamakon sarrafa madarar dabbobi mataki-mataki.
A yau muna magana ne akan madarar saniya, kodayake a zamanin da
an yi man shanu daga madarar tumaki da na akuya. Kuma har yanzu a cikin wasu
Ƙasashen sun dogara ne akan madarar yaks ko buffalo.
Ana amfani da madara don yin kirim.
wanda kuma aka rasa ko rabuwa, sakamakon haka
Mene ne emulsion samu – mai (a cikin mafi girma Categories na man fetur, da
rabon ya kai 85%) tare da hada ruwa (15-25% dangane da
category da nau’in).
Baya ga mai da ruwa, man shanu yana dauke da sunadaran madara da
ƙarancin adadin carbohydrates. Daga abubuwa masu kitse
kunshe a cikin man shanu, mafi damuwa ga magoya baya
cin lafiya yana haifar da cholesterol
da trans fats. Rabon na ƙarshe zai iya zama daga 3 zuwa 6%, wanda yawanci shine
ya zarce adadin mai a cikin yaɗuwar zamani.
Halayen sinadirai masu gina jiki na shanu a cikin hunturu da bazara sun bambanta.
bambanta, kuma wannan yana haifar da ɗan bambanci a cikin abun da ke ciki
“Winter” da “summer” mai. Don haka, alal misali, a cikin “rani” sau 2-4
karin bitamin D fiye da “hunturu”. Har ila yau, a cikin “rani” man fetur na tsari.
0,17-0,55 MG / 100 g na carotene, wanda ake amfani dashi azaman canza launin abinci.
artificially ƙara zuwa “hunturu” man a matakin samar.
Bugu da ƙari, man shanu ya ƙunshi 2 zuwa 5 MG / 100 g na tocopherols.
– mahadi masu aiki na halitta waɗanda galibi ana haɗuwa
ƙarƙashin sunan gama gari ‘bitamin E’. Wannan samfurin kuma yana da wadata a cikin bitamin A.
Tun da man shanu ne sakamakon abin da aka yi da shi
tsari, yayin da ake rubutawa, wasu ƙarin
abubuwan da aka tsara ta hanyar ƙa’idodi waɗanda
masana’antun suna shiryar. Don haka, alal misali, man zai iya kuma
wadatar da kanku da bitamin. Kusan ko da yaushe a cikin abun da ke ciki na manyan ko
zuwa kadan sun hada da gishiri
(sodium chloride), wanda ke aiki azaman mai kiyayewa da haɓaka dandano.
Man shanun madara ana yin shi ne daga kirim mai tsami wanda ke da acidic ta halitta
hanyar a lokacin fermentation, lokacin da kwayoyin cuta ke canza sukari zuwa
lactic acid. Ana yin man shanu mai daɗi daga kirim mai tsami.
Fermentation, a matsayin mai mulkin, ana aiwatar da shi ta hanyar gabatar da pasteurized
kwayoyin cream da / ko al’adun lactic acid. Saboda
fermentation form diacetyl da sauran aromatic mahadi,
wadatar da samfurin ƙarshe.
Kayan magani
Man shanu yana daya daga cikin abincin da ke da rikici a kusa. Wannan
an soki sosai don kasancewar cikakken
mai, sa’an nan kuma gyara ta hanyar babban abun ciki na sauƙi narkewa
fatty acid ko, alal misali, ta ikon ƙara matakin “mai kyau”
cholesterol
A sakamakon haka, a gefe guda, akwai iyakoki bayyanannu kuma masu ma’ana.
bisa ga iyakar adadin man da aka yi amfani da shi. Da wani
– akwai binciken da ke tambayar dalilin
alaka tsakanin shan man shanu da karuwar mace-mace daga
cututtuka na hanyoyin jini da zuciya.
Gabaɗaya jagororin WHO sun iyakance yawan cin kitse
10% kowace rana (na jimlar abun ciki na caloric). Gabaɗaya, wannan yana nufin haka
cin kusan gram 15-25 na mai kowace rana, zaku iya zama
fita daga yankin hadarin. Amma tun da, ban da man shanu, akwai
da sauran hanyoyin samun kitse, bincika mafi kyau
zuwa mafi ƙasƙanci alamomi a cikin kewayon. A madadin, an ba da shawara
canza daga man shanu zuwa man kayan lambu: soya,
fyade
girasol
da sauransu, masu arziki a cikin kitsen polyunsaturated.
Darajar Kullum don Cikakkun Fat a Burtaniya
Ana la’akari da kusan 30 g ga maza da 20 g ga mata, wato.
har zuwa 11% na adadin kuzari masu shigowa. A Amurka, kamar yadda a cikin shawarwarin Duniya
Kungiyoyin kiwon lafiya: har zuwa 10%. Da kuma Ƙungiyar Amirka
Likitocin zuciya gabaɗaya sun rage iyakar babba zuwa 5-6%.
Hakanan, idan kun zaɓi irin wannan adadin da man shanu kawai,
to yana iya zama kamar yawan adadin yawan amfanin ku na iya zama
kuma kada ku yanke baya, bayan haka, gram 20 yana kusan 2,5 tbsp.
Koyaya, la’akari da cewa kuna samun gram 20 na cikakken mai
kawai cheeseburger ko naman alade da karnuka masu zafi biyu ko uku,
to kusan babu wurin man shanu a cikin abinci.
Koyaya, kwanan nan, muryoyin da masu ba da shawara suna ƙara ƙarfi.
man shanu. A cikin binciken 2015, tasirin gabatarwa
a cikin abinci, an kiyasta matsakaicin adadin man shanu a ciki
Gwaji da mata 47 masu lafiya (70%) da maza. Suna cikin
a cikin makonni 10 (tare da hutun mako biyu) an ƙara muku
menu na yau da kullun shine mai tsami ko zaitun mai ladabi
man .
A ƙarshen gwajin, a cikin rukunin “man shanu”, masana kimiyya sun rubuta
ƙarin bayyana karuwa a cikin jimlar cholesterol da tattarawar ‘mara kyau’
low-density lipoproteins fiye da a cikin “man zaitun” kungiyar.
A lokaci guda, man shanu ya kara yawan mahalarta a cikin gwaji.
matakin “mai kyau” high-yawa lipoproteins. A lokaci guda, a’a
akwai bambance-bambance masu mahimmanci a cikin matakan triacylglycerol,
C-reactive protein, insulin da glucose.
Wannan kimantawa na matsayin man shanu yana da kwatance sosai. A karshe
na labarin su, masana kimiyya sun bayyana ƙarshe, wanda a yau ya fi yawa
gabaɗaya, sauran masu bincike suna zuwa: marasa lafiya da hypercholesterolemia
amfani da man shanu ya kamata a kiyaye mafi ƙarancin, da mutane
tare da normocholesterolemia zaka iya shigar da man shanu a matsakaici
yawa a cikin abincinku.
A cikin duniya da sauƙaƙan hanya, kimantawa na rawar man shanu
yawanci yana kama da haka: yawan cin man shanu yana da illa har ma ga masu lafiya
mutane, da wadanda suka riga sun fuskanci matsaloli tare da yanayin tsarin zuciya
tsarin ko gallbladder, yana da kyau a yi amfani da man shanu
a cikin ƙananan adadi. Amma masu lafiya gaba ɗaya sun ƙi
bayan haka, ƴan masana sun ba da shawarar wannan samfurin.
Irin wannan halin aminci ga man shanu ya dace
bisa ka’ida kuma sun tabbatar da wasu manyan abubuwan lura.
A cikin tsarin ka’idar hujja, an gina kariyar man shanu
akan muhimmiyar rawa mai kyau da kitso a rayuwar dan adam, wanda
wani bangare ne na sel na gabobin da kyallen takarda, suna shiga cikin samuwar
sabon tsarin salula. Tare da mai shiga jiki da abubuwa
tare da babban aikin nazarin halittu: bitamin A, E, K, D,
da lecithin zuwa mahimman fatty acid da sanannen cholesterol.
Lecithin, ta hanyar, yana nufin abubuwan anti-cholesterol. KUMA
ko da yake yana da sau 5-7 ƙasa da man shanu fiye da wanda ba a tsaftace shi ba
man kayan lambu, amma har yanzu akwai kuma.
Amma ga cholesterol, jiki da kansa yana buƙatar shi.
Godiya ga shi, ana tsara permeability na membranes tantanin halitta, a cikin
fata yana samar da bitamin D, ana hada hormones na jima’i
da sauransu
Man shanu yana dauke da cholesterol mai yawa,
ko da yake muhimmanci kasa da kwai
gwaiduwa, baki
caviar ko hanta.
Kuma a gaskiya tare da cututtuka na rayuwa na yanayi daban-daban.
da lalacewa ga bangon ciki na jini, “nauyi” juzu’i na cholesterol
ana iya ajiye shi a cikin tasoshin, ya zama daya daga cikin abubuwan da ke haifar da atherosclerosis.
Duk da haka, masu kare man shanu a cikin wannan yanayin suna tunawa da haka
tare da abinci, game da 0,5 g na cholesterol yana shiga kowace rana, da jiki
a lokaci guda hada shi a cikin adadin 1,5-2 grams – in
3-4 sau fiye. A lokaci guda, ƙin yarda da waɗanda ke ɗauke da cholesterol
samfurori suna haifar da karuwa a cikin haɗin su ta jiki. Don haka
ko da tare da gano cutar gallstone ko atherosclerosis
kar a yi saurin yanke abincin “cholesterol” gaba daya.
An yi imani da cewa ya fi dacewa don kawai rage yawan yawan amfani.
cholesterol har zuwa 0,25-0,3 g kowace rana. Dangane da “butter”
Wannan zai zama game da 10-13 grams.
Yawancin karatu kuma suna tallafawa man shanu.
wanda rawar wannan samfurin a cikin
ƙara haɗarin mutuwa daga cututtuka daban-daban na zuciya da bugun jini.
Dr. Dariush Mozaffarian, shugaban makarantar
Abincin Abinci da Manufofin a Jami’ar Tufts a Massachusetts,
ya bayyana cewa binciken da aka samu daga binciken da ya gabata
bayanan “ba sa goyan bayan buƙatar kulawa ta musamman akan abinci
shawarwarin haɓaka ko rage yawan amfani da mai”.
Aikin ƙungiyar masana kimiyya, wanda ya haɗa da Dr. Mozaffarian, ya wakilci
Meta-bincike na bayanai daga binciken 9 da aka buga a baya,
waɗanda aka kwatanta gaba ɗaya alamun lafiya masu ƙarfi
fiye da mutane dubu 636 daga kasashe 15. .
Marubuta waɗannan ayyukan na aƙalla 10 kuma mafi girman shekaru 23
ya lura da matsayin ƙungiyoyin jama’a daban-daban. A lokacin wadannan
lura fiye da mutane dubu 28 suka mutu. An kamu da cutar dubu 9,78
cututtukan zuciya, 23,95 dubu suna da ciwon sukari
Nau’i na 2. Matsakaicin adadin man shanu da aka sha
mutanen da ke cikin karatun sun kasance daga kashi uku na cokali
har zuwa cokali 3 a rana.
Idan aka kwatanta adadin man da aka sha da cututtukan da aka gano,
Masanan kimiyya ba su sami wata alaƙa mai mahimmanci tsakanin amfani ba
na wannan samfurin tare da ƙarin haɗarin cututtukan zuciya da jijiyoyin jini.
Musamman, lokacin cin matsakaicin 1 tablespoon na man shanu.
man fetur a kowace rana (kimanin 14 g, wanda ya dace da wani sashi
USDA), yiwuwar mutuwa daga
na wadannan cututtuka sun karu da kashi 1%.
Bugu da kari, magana game da bincike na kiwon lafiya na ma’aikatan aikin jinya da za’ayi ta
a shekara ta 2015 ., marubutan sun jawo hankali ga gaskiyar cewa a lokacin wannan
Gwaji tare da maye gurbin gram 8 na man zaitun tare da adadin daidai.
man shanu yana da alaƙa da ƙananan haɗarin ciwon sukari 8%.
Nau’i na 2. Gabaɗaya, ƙididdigar meta-bincike ya nuna cewa sassa daban-daban na mai
(har zuwa cokali 3 a rana) ya rage yawan adadin
nau’in ciwon sukari na 2. Da kuma amfani da shawarar gram 14.
Abincin yau da kullun ya rage yiwuwar haɓaka ciwon sukari da kashi 4%.
Irin wannan “kashi” ya ba masana kimiyya damar ɗaukar ɗan ƙaramin adadin.
o gamayya na tsaka tsaki na mai tare da nau’in ciwon sukari na 2 da mace-mace
na cututtukan zuciya.
Sake bayyana rawar man shanu wajen ƙara haɗarin ischemia
ciwon zuciya ya faru a wani meta-bincike. .
Marubutan sun ɗauki bayanan da ba a buga ba a baya daga binciken dogon lokaci.
1968-73, wanda aka gudanar a matsayin wani ɓangare na “Gwajin Coronary Minnesota,”
kuma ya sanya waɗannan sakamakon a cikin sabon mahallin, la’akari da ƙa’idodin aiwatarwa
gwaje-gwajen sarrafa bazuwar zamani. Hakanan
Masana kimiyya sun kimanta tasiri na maye gurbin wasu sassa na cream.
mai ne a ka’idar mafi aminci madadin.
Meta-bincike yana nuna cewa maye gurbin cikakken kitse a cikin abinci
A kan linoleic acid yadda ya kamata yana rage matakan cholesterol a ciki
serum, amma baya goyan bayan hasashe da hakan ke kaiwa ga
don rage haɗarin mutuwa daga cututtukan zuciya. Wasu
a wasu kalmomi, masu binciken ba su sami wata shaida cewa ta cika ba
fats ya zama sanadin kai tsaye na cututtukan jijiyoyin jini.
Amma akwai yaɗuwar imani cewa rashin kulawa
da kuskuren maye gurbin man shanu don sauran samfurori na iya
zama mafi hatsari ga lafiya fiye da mai da kansa. Mutane a cikin sirri
ƙin ɓangarorin “lalata” ta hanyar bitar abincin ku
ta yadda, a sakamakon haka, yuwuwar cewa wasu za su riga sun haɓaka yana ƙaruwa
cututtuka wadanda kuma suke da alaka da karuwar mace-mace.
Misali, ta hanyar makantar bin shawarwarin masana abinci mai gina jiki, mutane sun ware
man shanu na abinci, amma canza zuwa porridge nan take
da yoghurt mai arziki a cikin carbohydrates mai ladabi. Saboda
ƙetare ka’idodin amfani da sukari, yawancin pathologies suna faruwa,
da ci gaban na kullum kumburi tafiyar matakai da kuma, kamar yadda
saboda haka, a tsakanin sauran abubuwa, yanayin tsarin zuciya
tsarin
Hakanan yana da haɗari sosai don maye gurbin man shanu tare da na gargajiya.
Margarine.
Babu kitsen dabba a cikin margarine kanta, amma a cikin kera wannan
samfurin shine man kayan lambu mai hydrogenated,
haifar da bayyanar transunsaturated m acid. Kuma a nan
kawai suna haifar da yanayi don lalata bangon jijiyar jini da
zubar jini. Fat-fat kuma yana haifar da ciwon daji.
Ana kuma kiran su abubuwan da ke haifar da baƙin ciki.
Margarine mai yawan kitsen madara ba shi da illa. Dabino
kuma man kwakwa a cikin abun da ke ciki shima a aikace
Kada ku samar da trans isomers (ba kamar, misali, sunflower ba
ko man waken soya). Amma, a mafi yawan lokuta, kira margarine
samfurin da ya fi amfani fiye da man shanu, bayan haka, ba zai yiwu ba.
Baya ga ayyukan sirri, akwai misalan shirye-shiryen gwamnati.
tsoma man shanu a cikin ni’imar abinci mafi aminci.
Wataƙila mafi girman aikin irin wannan canjin abinci.
halaye ya zama shirin jihar Finnish da aka sani da
sunan “Arewa Karelia.” A cikin tsarin wannan aikin, mai tsami
An fara maye gurbin mai da sannu a hankali da yadawa.
Yiwuwar maye gurbin man shanu tare da shimfidawa
Yadawa man shanu ne da / ko samfurin tushen madara.
Fat ciki har da mai kayan lambu a cikin sassa daban-daban. Yaduwar ba haka bane
m, kamar man shanu (jimlar rabon mai bisa ga GOST dole ne ya zama aƙalla
39%) kuma mafi taushi kuma mafi filastik (a zahiri, Ingilishi
kalmar “watse” tana nufin “tabo”). Man shanu da yadawa don dandana
irin wannan, musamman kayan lambu mai tsami yana shimfidawa tare da kashi 50 cikin dari
da karin kitsen madara. Amma kuma cikakken fatty acid
a cikin shimfidawa, bi da bi, sau 2 (kuma sau da yawa sau 3-4) ƙasa,
fiye da man shanu. Yawancin yaduwa ba su da cholesterol kwata-kwata.
A lokaci guda, shafewar margarine na al’ada kuma yana da mahimmanci
Ya bambanta da cewa samar da shi yafi amfani
fats masu transesterified. Rashin ƙwayoyin hydrogenated yana ba da damar
kuma yana rage yawan adadin trans isomers. A kan yada zamani
trans isomers na fatty acid ba su ƙunshi fiye da 2% ba, wanda, kamar yadda
yawanci ko da kasa da man shanu. Kusan kashi 50% yana yaduwa
suna gaba da man shanu cikin sharuddan unsaturates kuma kusan
Sau 4 – ta hanyar abun ciki na polyunsaturated
fatty acid. Duk wannan ya ba hukumomin Finnish dalilin gwadawa
a yi amfani da yadudduka don sauya salon cin abincin mutanen Arewa
Karelia (yankin gabashin Finland).
Aikin Arewa Karelia ya fara ne a shekarun 70. A lokacin.
binciken farko na abubuwan haɗari ta hanyar binciken samfurin
mazauna Arewacin Karelia da Kuopio. Dangane da sakamakon da aka buga
., burodi da man shanu a wancan lokacin sun fi son 83% na yawan jama’a.
A ƙarshen aikin, a cikin 2006, lokacin da aka canza dabi’un cin abinci da yawa.
kashi 7% ne kawai na al’ummar kasar ke yin man shanu.
Sakamakon aikin, an samu raguwa sosai
mutuwa daga cututtuka na zuciya da jijiyoyin jini iri-iri da ciwace-ciwace:
- na ischemic cuta: 85% a cikin maza da 90% a mata,
- daga cututtukan cerebrovascular da ke haifar da lalacewar kwakwalwa
Zagayen jini: 69% a cikin maza da 82% a cikin mata, - na cututtukan zuciya: 80% a cikin maza da 83% a cikin
mata, - na ciwace-ciwacen daji da neoplasm na nau’ikan nau’ikan, a cikin 67% da 27%
a maza da mata, bi da bi.
Amma duk da wannan, ba duk tasiri mai kyau ba ne za a iya danganta shi
yawan jama’a suna canzawa daga man shanu zuwa yaduwa. Karkashin shirin
canje-canje a yanayin cin abinci na kusan kashi 70% na Finns:
- ya fara dafa abinci a cikin man kayan lambu sau 22 sau da yawa,
- rage yawan cin madara mai mai da sau 6,
- Na fara cin kayan lambu sau 3,
- rage yawan gishiri da ake sha, da dai sauransu.
Bugu da ƙari, tun daga 70s, matakin taimakon zamantakewa da likita
bayarwa.
Saboda haka, yawancin masu bincike suna da taimako da cutarwa.
Ana la’akari da kaddarorin man shanu don rage yawan adadin
kitse har yanzu wajibi ne, ko da yake ba lallai ba ne a rage
cin man shanu. M raguwa ya fi mahimmanci
cin cikakken mai daga abinci.
A cikin magungunan jama’a
Mutane sun yi amfani da man shanu a cikin magungunan jama’a akalla
daga lokacin wanzuwar tsohuwar Masar. Sai da taimakonsa suka samu sauki.
na sakamakon konewa
da cututtukan ido. Kodayake, mai yiwuwa, an yi amfani da man
a matsayin magani kuma tun kafin.
A zamanin d Roma, an kuma yi imanin man shanu yana da kyau don taimakawa
a cikin rauni warkar, amma kuma lubricated gidajen abinci don kawar da
zafi, kuma an saka shi a cikin magunguna daban-daban don kawar da su
tari.
A cikin magungunan jama’a na zamani, akwai kuma girke-girke na maganin tari.
da cututtuka na tsarin numfashi tare da man shanu
fili
- Tari Man shanu, zuma, horseradish, da tafarnuwa
gauraye a cikin rabo na 1: 5: 0,5: 0,5, bi da bi, sannan
Ana ajiye su a cikin ruwan wanka na minti 10. An yarda da sakamakon syrup
40-50 g kowace har sai alamar ta ragu ko bace. - Tare da tarin fuka. A cikin cakuda mai tsami
man shanu, garin koko, zuma, man alade (wanda ba a yi gishiri ba), ana shan shi daidai gwargwado
rabbai, 0,15 part na Aloe ruwan ‘ya’yan itace an kara. Ana shan wannan magani
sau biyu a rana don makonni uku yana ƙara fasaha. cokali
yana nufin a cikin madara mai dumi (200 ml). - Cikin makoki ta. An gauraya guntun man shanu da aka narke
tare da narkewar sukari kuma a sha da rana, tablespoon.
cokali a rana.
A cikin tsakiyar Turai, ana amfani da man shanu don maganin urolithiasis.
cuta. A cikin magungunan jama’a na zamani a cikin maganin cututtuka.
Man shanu na tsarin genitourinary yana dandana tare da kwai mai laushi.
Tare da dysentery, kwancen stools ana daidaita su ta hanyar shirya cakuda
man shanu (30 g) da rumman dumi
ruwan ‘ya’yan itace (180 g), ko cakuda man shanu mai narkewa da ja mai dumi
giyar inabi daidai gwargwado.
Don kawar da bayyanar cututtuka lokacin da diddige ya bayyana, ana shirya maganin shafawa.
Anyi daga danyen kwai, wanda aka zuba kai tsaye daga harsashi tare da narkewa
man shanu (100 ml.) da kuma vinegar jigon (2 teaspoons). Maganin shafawa
Kafin amfani, dole ne a shayar da shi tsawon kwanaki 3. Amma da yawa don dafa don nan gaba
ba lallai ba ne, tun lokacin da kalmar “rayuwa” na kudade ba ta wuce mako guda ba.
A matsayin babban tonic don gudanar da baki, masu maganin gargajiya
Ina ba da shawarar shirya cakuda man shanu, zuma, kwayoyi
walnuts, viburnum ɓangaren litattafan almara,
ruwan ‘ya’yan Aloe
a cikin rabo na 1,5: 1,5: 1,5: 1: 0,5, bi da bi. Kuna buƙatar adana cakuda
rufe ba tare da haske a zazzabi na 0-3 ° C. Kuma ɗauka
– 2 teaspoons kowane. sau uku a rana.
A cikin magungunan gabas
A kan sikelin samfurin Yang-Yin (daga +3 zuwa -3, bi da bi) mai tsami
man yana da “-3”. Wannan yana nufin cewa tare da amfani na yau da kullum
man shanu na iya haifar da rashin daidaituwa da rashin daidaituwa na makamashi mai yawa
zuwa ‘Yin’. Wannan kamar kowane tsari ne na haifar da rashin daidaituwa.
a cikin lafiyayyen jiki, ana daukar shi mara lafiya a magungunan gabas
yi. Duk da haka, wasu haɗin abinci na iya daidaitawa
juna kuma baya haifar da illa.
Ga yadda, misali, hade da man shanu da yaji
ruwa tare da ƙara zuma.
Wannan haɗin yana inganta ƙwaƙwalwar ajiya, ci, ingantawa
“Zafi na narkewa”, yana jin daɗin kawar da samfuran rayuwa.
Amma hade mai da ruwan sanyi yana kara nauyi
tsarin narkewar abinci na biyu masu nauyi “abinci” kuma yana inganta samuwar
toshewar hanyoyin jini, yana haifar da haɓakar ruwa
a cikin kyallen takarda.
Bugu da ƙari kuma, an yi imani da cewa idan akwai cututtuka na iska.
a matsayin ma’aunin gyara, ana iya ba da man shanu
wasu marasa lafiya, la’akari da bayanan ilimin halittar jikinsu da yanayin su
kwayoyin halitta. Don waɗannan dalilai, kirim mai tsami “shekara ɗaya”
mai (shekarun shekara daya). Amma za ku iya cinye mai
tare da cututtuka na Bile. Hakanan yana da amfani ga mutanen da ke da matsalolin launin rawaya
launin fata da jajayen ɗigon da ke bayyana akan fata.
Yana da haɗari a ci rancid man shanu, ya yi alkawarin wani ƙari.
cututtuka na hanci.
Ghee (ghee) ana amfani dashi sosai a magungunan Indiya
domin maganin kuna. Bisa ga canons, dole ne a fara magance rauni.
ruwan sanyi, sannan a shafa ruwan maganin ganye, tafasa
A cikin mai. Manufar ita ce ramawa ga motsin motsin wuta
Doshas na akasin a cikin kaddarorin maganin shafawa na “sanyi”.
A cikin binciken kimiyya
Ƙungiyoyin bincike a duniya suna aiki akai-akai
inganta fasahar samar da man fetur da kuma kan batutuwa
inganta dandanonsa. Amma akwai wanda ya fi sani
layin bincike lokacin man shanu
ba a yin nazari don inganta masu amfani da shi kai tsaye
da kaddarorin magani, da kuma ƙirƙirar madadin lafiya.
Kuma a cikin waɗannan binciken, masana kimiyya wani lokaci suna samun mafita waɗanda ba zato ba tsammani.
Misali, injiniyoyin halittu daga Belgium a matsayin ingantaccen maye gurbin
man shanu sun haɓaka fasaha don samun ‘kitsen kwari’,
kuma ba daga nonon saniya ba. . Wannan «man», kazalika da mafi saba
mu samfurin da jiki ke shiga cikin sauƙi, yana da yawa
ƙarin sakamako masu amfani (daga antibacterial zuwa antifungal)
kuma yana da kaddarorin masu amfani da kamanceceniya da kaddarorin na gargajiya
Butter.
Aƙalla ƙungiyoyin masu aikin sa kai waɗanda suka ɗanɗana biredi
dafa shi da man shanu da mai ‘bug’, babu bambanci
gano. Komai ya kasance iri ɗaya: dandano, ƙanshi, launi da daidaito.
Duk da yake sabon samar da mai yana da tsada sosai, haɓaka
kundin samarwa ya kamata ya gyara halin da ake ciki. Menene ƙari,
yin “mai maiko kwaro” zai taimaka wajen rage nauyin
ilimin halitta da sauƙaƙe ayyukan dabaru.
Don rasa nauyi
A matsayin samfurin calorie mai yawa, man shanu ba ya tafiya tare
tare da ra’ayin rasa nauyi. Caloric abun ciki na man fetur a cikin tebur a sama
shine 731 kcal, wannan yayi nisa da iyaka. Shima mai yana da kyau
assimilated ta jiki (90-91%). Don haka idan kun yi ƙoƙari ku rage
adadin kuzari na yau da kullun da ake cinyewa, sannan lokacin da kuka kunna mai
za a sami “ɗaki” kaɗan a cikin abincin don sauran samfurori.
A ka’ida, a lokacin azumi ranar a cikin wani matsananci tsari
Abincin abinci na mono, zaku iya zaɓar duk rage yawan abincin caloric na musamman
man shanu. Amma a aikace a duk lokacin da zai yiwu, yi tsari kyauta
rage cin abinci, yana da kyau a samar da karin ma’auni bitamin
abinci tare da hada da sunadaran sunadaran da “slow” carbohydrates.
A cikin shirye-shiryen abinci na dogon lokaci, lokacin
an gina kalmar menu ta hanyar da adadin yawan amfani
adadin kuzari ya wuce adadin da aka cinye, kuna iya man shanu
daga lokaci zuwa lokaci a saka su cikin jerin abincin da ake cinyewa. amma
Maimakon haka, ya kamata a yi don faɗaɗa kewayon samfurin kuma a guji
monotony.
Hakanan bai kamata ku maye gurbin man shanu da kayan lambu a makance ba.
Tun da man zaitun ya shahara a yau tare da masu sha’awar salon rayuwa,
avocado da flax,
Hakanan suna da yawan adadin kuzari kuma suna buƙatar takurawa hanya.
A cikin dafa abinci
A matsayin samfurin calorie mai yawa, man shanu da kansa zai iya
ba da makamashi na dogon lokaci. Daga cikin masana’antun Turai
Har ma al’ada ce ta yau da kullun don cin abinci a duk lokacin aikin.
karamin rana – tare da goro – guntun man shanu. ta
isa ya kiyaye ku tsakanin karin kumallo da abincin dare.
Amma gaba ɗaya, a matsayin samfur mai cin gashin kansa, man shanu a cikin ɗakin abinci
da wuya a yi amfani da shi. Kodayake, ba tare da mai ba, wasu jita-jita, ba shakka, sun yi hasara
zai zama m, da kuma classic butterbrot
a matsayin haɗin kalmomin “man shanu” da “gurasa”) da sun rasa ma’anarta gaba ɗaya.
A wasu ƙasashe, ana sayar da man shanu a matsayin a
delicacy kuma yana da nasa suna na musamman. Ya narke Yemen
man fetur – canza (smen) – yalwar dandano tare da ganyaye masu kamshi da
gishiri, kuma don ba da ƙanshi mai zurfi ga samfurin, ana shan taba a ciki
kabewa
A Arewacin Afirka, ana dafa mai mai suna iri ɗaya da farko
kwata na sa’a (wani lokaci ƙara fenugreek ko thyme tsaba),
sannan a binne shi a cikin kasa don balaga. Baligi ya tuna
blue cuku dandana Amma yanayin zafi ya fi tsayi
farantin yana dahuwa. A cikin lokacin sanyi, ana buƙatar su
Watanni 1-2
A Tibet, ana hada man shanu da aka yi da madarar yak da sha’ir.
gari kuma ta wannan hanyar an sanya shi azaman ɗayan manyan samfuran
abinci mai gina jiki. A can kuma suna shan “butter tea,” a ciki suna zuba gishiri da
rancid mai. Ana kuma sha shayi tare da mai a duk yankuna makwabta:
Indiya, Nepal, Bhutan, da dai sauransu.
Ghee yana taka muhimmiyar rawa wajen shirya miya a Turai
abinci (musamman Faransanci). Don haka shahararren Beurre noisette sauces
da kuma Beurre noir suna zafi har sai ghee ya kasance
yayi duhu zuwa zinari da launin ruwan kasa mai duhu, bi da bi.
A {asar Poland, ana amfani da chunks na man shanu don sassaƙa kayan ado don wasu jita-jita ko biki.
tebur. Don haka, alal misali, Baranek wielkanocny an yi shi don Easter – «man fetur
barasa”.
Duk nau’ikan man shanu sun bambanta da dandano. Ga mai
Rukunin suna halin ɗanɗanon madara mai tafasa. Ƙananan maiko –
misali, a cikin «Krestyanskoye» (72,5%) za a iya samun wani
dandano na goro. Wani ɗan kirim mai tsami yana nunawa a cikin dandano.
Sautunan acid waɗanda suka shahara da Jamusawa. Wasu mutane
kamar yadda karin gishiri jinsuna. Amma mafi mashahuri a kasar mu har yanzu
Samfurin zaki mai ɗanɗano wanda aka yi daga sabo mai kitse.
Man shanu girke-girke
Yadda ake yin man shanu a gida? Man shanu na gida har yanzu ana shirya bisa ga
ka’idodin guda ɗaya waɗanda ke ƙarƙashin fasahar samarwa
shekaru dubu da suka wuce. Wannan shine abin da ya ba da shawarar yin amfani da girke-girke mafi sauƙi
mashahurin mai dafa abinci na Burtaniya da kiwon lafiya
James Oliver:
- 1 Kirim mai sanyi mai 33% mai (ko fiye) ana bugunsa a cikin mahaɗin.
a cikakken iko na minti 10. 400 ml na cream ya kamata a yi
game da 150 g na man fetur. - 2 Ruwan da aka raba a wannan lokacin yana zubar da mai
Ana bugun kullu a cikin hanya guda don iyakar minti 5. - 3 Ana maimaita sake zagayowar haɗuwa da ruwa sau ɗaya zuwa
Minti 2-3, har sai kullu ya zama m. - 4 Ana tattara man da aka samu a cikin “bun” kuma a murƙushe shi da sauƙi.
Irin wannan bunƙasa ya kamata ya “huta” kaɗan don ƙarin sassautawa
karin ruwa kadan. - 5 Sa’an nan kuma a baje guntun mai a kan takarda.
da gishiri dandana. Kuna iya ƙara yankakken yankakken
kore kore
ko kayan yaji. Don haɗuwa da kyau, ninka sau da yawa.
a tsakiya ya sake birgima. Bayan hadawa ta wannan hanya
yana iya cire saura danshi.
Wannan zamani na gida hanyar yin man shanu
ban sha’awa don kwatanta da tsohon da kuma classic fermentation hanya
kirim, motsawa har sai kitsen ya rabu da juzu’in ruwa (whey).
Alal misali, bisa ga ɗaya daga cikin fasahar fasaha na gargajiya, da m
man shanun da aka ciro daga madarar man shanu sai an wanke shi da ruwan sanyi.
Wannan, a tsakanin sauran abubuwa, ya ƙãra rayuwar shiryayye na samfurin. ya fi
ya zama dole a wanke har sai ruwan ya juya gaba daya
tsarkakewa. Da ruwan da har yanzu ke cikin kutun mai
buga waje, da karfi yana jefa dunkule a wani wuri mai wuyar gaske.
Har ila yau, ko da a mataki na shirya cream, ya kamata su yi leaked.
wucewa ta cikin tarin ciyawa ko tufa. A cikin lamarin farko
an ƙara wani adadin kwayoyin lactic acid. A cikin dakika daya
– An tattara spores na kwayan cuta akan busasshen nama a ƙarshen kakar.
cewa a cikin sabon “madara kakar” ya ba da wani sabon ƙarni. A fili
Irin waɗannan yadudduka sun bushe a cikin duhu; in ba haka ba yana da wuya a bayyana dalilin da ya sa
spores ba su halaka ta ultraviolet radiation.
Ita ma kirim mai tsami ta kasance ana bulala, ba shakka, ba tare da mahaɗa ba.
Don bulala, yawanci ana zuba shi a cikin salkunan giya da aka yi da fatar dabba da
Ya girgiza sosai, yana ratsa wata “kumfa” na fata daga reshen bishiya.
En cosmetology
A matsayin tushe don masks, balms, creams da man shafawa, man shanu.
Ana amfani da man fetur a cikin kwaskwarima na gida. Sakamakon
an tsara samfuran don inganta yanayin fata, gashi da kusoshi.
Ga misalan girke-girke na cosmetology na gida don dalilai daban-daban:
- Don fuska. Whitening mask don bushe fata
da man shanu, kirim mai nauyi, da hatsi na ƙasa
a daidai sassa – 3 tsp. Kafin shafa a fuska, cakuda zuwa
an nace masks na minti 10, kuma an wanke mask din da kansa tare da sanyi
ruwa - Ga gashi. Gashi mai bushewa, maras kyau, maras kyau yana da lahani
man shanu da aka narke da goge duk tare da goga
dogo. Bayan yin amfani da abin rufe fuska, rufe kan ku na rabin sa’a.
tare da gyale ko hula, kuma bayan wannan lokaci, wanke
man shamfu. - Don kusoshi. Haɗuwa da sassa 4 na kirim mai tsami
man fetur da kashi 1 na decoction na nettle suna samar da maganin shafawa, wanda ya zama dole
Shafa fatar yatsu a kusa da faranti na ƙusa. Irin wannan hanya
yana sa farce ta zama ƙasa da karye.
Mun tattara mahimman bayanai game da fa’idodi da haɗarin man shanu.
a cikin wannan misalin kuma za mu yi godiya sosai idan kun raba
hoto a shafukan sada zumunta, tare da hanyar haɗi zuwa shafinmu:
Lokacin siyan mai, babban wahalar shine zaɓin irin wannan
wani manufacturer wanda ba zai yi amfani da wani abu don dafa abinci,
sai dai kitsen madara da kayan da aka yi daga nonon saniya.
Bisa ga dokokin Ukraine da DSTU 4399: 2005 ., cikin man shanu
Ba za a iya ƙara kitsen kayan lambu ba. Gaskiya ne, kuna yin hukunci daga abin da aka buga
sakamakon dubawa, kuma masana’antun ba koyaushe suna bin ka’idodin ba,
da jabun man mai sau da yawa, yana maye gurbin kayan sarrafawa
Man kayan lambu daga madarar saniya. Additives an yarda a ciki
abun da ke ciki na man zai iya ƙunsar lactic acid, dyes na halitta
(misali beta carotene), bitamin A, gishiri.
Duk da wannan, kowane sabon gwaji ya nuna cewa kusan rabin
(kuma wani lokacin ƙari) masana’antun suna keta waɗannan buƙatun. Amma tunda
ba shi yiwuwa a iya gane abin da ake ƙara ‘karin’ a cikin shagon, mai siye
dole ne mu dogara da cancantar masana’antun.
Hakanan yana da mahimmanci a kula da kantuna inda mai
ana sayar da su saboda wasu na iya sayar da karya
da jabun jabu a cikin rigar ingantattun kayayyaki.
A cikin shagunan Rasha, adadin jabun ma yana da yawa. Bisa lafazin
Roskachestvo, sau da yawa man shanu tare da mai abun ciki na 72,5% jabu ne, don
“Yin overestimating” ainihin kashi ko ƙara shuka
Mai Fiye da sauran, masu samar da Krasnodar
gaba y Tyumen.
Mafi ƙarancin abun ciki na man shanu bisa ga DSTU 4399: 2005 shine 61,5%.
Ya ce kitsen abun ciki yana mallakar da «sandwich» man (kewayon mai abun ciki
61,5-72,5%). Bugu da kari, akwai mai “baƙauye” (72,5-79,9%).
da Eksta (80-85%). Ghee (ko madara mai madara) na iya zama
kuma 99%.
Don kwatanta,., A cewar GOST R 52969-2008 ., a cikin tsari
Hakanan ya haɗa da ‘man shayi’ mai ƙarancin kitse tare da ɗan ƙaramin juzu’in mai
ba kasa da 50%. Amma a cikin juzu’i na GOST 32261-2013 . shi ba,
babu sauran man shanu «Sandwich». Sauran: “gargajiya” (82,5%)
mai abun ciki), “Amateur” (80%), “Peasant” (72,5%). Baya ga kitse,
acidity, microbiological Manuniya, abun ciki
gubobi da sauran sigogi.
Gabaɗaya kimanta ingancin mai (bisa ga GOST) ana aiwatar da shi bisa ga wani batu na 20.
sikelin da ke taƙaita maki don dandano, launi, wari, kamanni,
filastik, marufi da bayanai game da shi. Idan an ƙara samfurin
yana da maki kasa da maki 11, ba ya sayarwa. Iya 17-20
maki, wanda dandano da kamshi bayyana a kalla
maki 8, sannan an rarraba mai a matsayin mafi girman daraja.
Don haka menene alamun ya kamata a shiryar lokacin
zabi ingancin man shanu?
Idan har yanzu kuna da shakku game da man da aka saya, to, ingancinsa
za ku iya gwada duba shi a gida.
Abin takaici, irin waɗannan shahararrun hanyoyin kimantawa ba koyaushe suke ba da izini ba
da haƙiƙa kimanta samfurin. Ƙaddamar da batun yanayin yanayin jiki
Tsari “a kallo” na iya tsoratar da mabukaci ba tare da wani fa’ida ba
Da alama akwai kumfa kaɗan ko yawa a cikin kaskon, da kuma daskararre
guntun ba ya so a yi masa tabo da gurasa.
Af, don man yaduwa da kyau, ajiye shi a cikin injin daskarewa.
babu bukata. Zai fi kyau a ajiye shi a cikin ɗakin firiji tare da zazzabi.
game da + 3 / + 6 ° C a cikin rufaffiyar man shafawa ko nannade cikin foil na aluminum
kunshe ne don kada mai ya sha bakon kamshi.
Zai fi kyau idan mai mai an yi shi da alin ko gilashin da ba a taɓa gani ba.
Man ba ya son haske, kuma ko da yake an adana shi a cikin firiji a cikin duhu.
amma idan a kowane abinci za ku fitar da gwangwanin mai a bar shi
a karshen abincin rana a kan tebur, to, a cikin wannan yanayin wani akwati mara kyau zai yi
más.
Madaidaicin fakitin mai (180-200 g) gabaɗaya ana cinyewa a ciki
Makonni 1-2 kuma a wannan lokacin ba shi da lokaci don lalacewa ko da ba tare da ƙarin ado ba
matakan. Amma idan ba a yi amfani da man fetur sau da yawa ba, to, briquette zai iya zama
raba kashi, kunsa kowannensu a cikin foil na aluminum sannan a aika
daskare a cikin injin daskarewa har tsawon watanni 9-12.
A wasu ƙasashe (misali, New Zealand) masu kera samfuran gida
masu fasaha suna da daki na musamman don mai a cikin firiji,
sanye take da kwandishan. A cikin irin wannan ɗakin, zafin jiki yana sama
a cikin sauran firiji, amma ƙasa fiye da waje.
Idan babu firiji (misali, a cikin ƙasa), man zai iya zama
Ajiye har zuwa makonni 2-3 ta amfani da shahararrun hanyoyin masu zuwa:
Amma waɗannan ba duka shahararrun hanyoyin adana man shanu ba ne. mu tafi
bari mu ga abin da sabon abu hanyoyin mu m
kakanni.
Daga lokaci zuwa lokaci akwai rahotanni a cikin jaridu cewa masu hakar ma’adinai
Peat a Scotland da Ireland sun sami kayan tarihi a cikin fadama,
da aka sani da kimiyya a matsayin “man mai fadama.” A gaskiya ma, muna magana ne game da saba
mana man shanu, wanda magabata suka boye a cikin tarkacen peat.
Yadda ake ‘binne’ man shanu da dabbobi don adana dogon lokaci
kitse kamar sun shahara sosai. Daga ranar da aka fara ganowa.
man peat a cikin 1817 kuma har yau da fadama ya kasance
fiye da ‘alamomi’ 430 an riga an jawo su cikin ‘kwantena’ daban-daban –
daga sedge fibers da reindeer skin zuwa itace cubes da birch haushi
haushi. Mafi tsufa a cikinsu ya samo asali ne tun kimanin shekaru 400 da suka gabata.
Arewa ni. Wannan fasahar ajiya ta tsufa sosai kuma tana yin la’akari da sakamakon,
tasiri sosai.
Sanyi peat bogs samar da low oxygen abun ciki
da high acidity, wanda ke haifar da kyakkyawan yanayin ajiya;
kwatankwacin inganci da injin daskarewa. Bugu da kari, irin wannan
hanyar da mai ya iya ba kawai kare shi daga rashin ƙarfi ba, har ma
inganta gastronomic Properties. Gaskiya, dandana kuma ba
gaba ɗaya a cikin ƙimar ƙarshe. Wasu suna kwatanta dandano
man fadama ‘mai dadi ya zama mai kitse, ya zama cuku kuma ya cika
Kamshin shine. .
Ko da yake Irish Marsh Butter ana ɗaukar ɗaya daga cikin tsofaffi
kiyaye har yau, al’adun kera wannan samfurin
ya tsufa sosai. Bayanan farko na ambaton man shanu
yana nufin tsakiyar karni na uku BC. ni. – zane-zane tare da samarwa
An nuna al’amuran a kan allunan farar ƙasa da aka samu a lokacin
tono a kan ƙasa na d ¯ a Mesopotamiya. Amma akwai ra’ayi cewa
tsari mara tsada na bulala kirim a cikin man shanu akalla dubu 10
shekaru.
A cikin Tsohon Alkawari, an ambaci man shanu a matsayin kyauta ga manzanni.
Allah. A addinin Hindu, kuma al’ada ce a kawo ta a matsayin kyauta, amma riga kai tsaye
ga Ubangijin gida Agni. Har yanzu akwai labari a Indiya.
game da Krishna, wanda ya sata ya ci man shanu tun yana yaro.
Amma abin da ke da kyau ga alloli ba koyaushe yana da kyau ga mutum ba. Duk da
Ƙoƙarin aiki don gyara man shanu a matsayin mara lahani.
samfurin, yawancin masana har yanzu suna ba da shawarar amfani da su
a cikin ƙayyadaddun ƙayyadaddun ƙayyadaddun sarrafawa. Don haka kuma ciwo
ba za a sami man shanu ba.
