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Ua nui nā ʻatikala i kākau ʻia e pili ana i nā meaʻai e hoʻolalelale ai i ke kaumaha a hiki ʻole iā ʻoe ke manaʻo e aʻo i kahi mea hou. A no ke kumu maikaʻi! Ua kāhea ka poʻe Nutritionists i nā huahana 5 - i manaʻo ʻole ʻia - he maʻalahi, kūpono a kōkua i ka nānā ʻana i ka ʻōpio.
He aha kēia mea āpau?
1. ʻO nā mea kanu pickled
Ua ʻike nā kānaka ʻepekema he hiki i ka vīneka a me ka acetic acid ke pale i ka piʻi ʻana o ke kō koko. No laila, mālama ke kanaka i ka manaʻo o ka māʻona no ka manawa lōʻihi. ʻAʻole kēia manaʻo he pono ʻoe e ʻai wale i nā hua ʻai pickled. Akā, i loko o ka nui o lākou ua piha i ka paʻakai. ʻO nā mea kanu pickled wale nō ka makemake i kāu ʻai. A e hoʻāʻo e koho i nā ʻano i hoʻohui ʻole ʻia.
2. Huamoa
ʻO nā hua manu - ʻo ia paha ke koho maikaʻi loa no ka ʻaina kakahiaka maikaʻi. Loaʻa iā lākou ka nui o nā meaʻai pono e maʻalahi i ke kino. Eia kekahi, ua kaulike kēia mau mea, pono ia no ke kino o ke kanaka.
Loaʻa i nā hua manu he 12 mau huaora pono a kokoke i nā minerala a pau. Lecithin i komo i loko o nā hua, hoʻonui i ka hoʻomanaʻo, hānai i ka lolo, hoʻolōʻihi i ka lōʻihi. Hoʻolohi ka Vitamin E i ke kaʻina hana ʻelemakule, mālama i ka nani o ka wahine. Hoʻonui nā hua i ka ʻike a me ka naʻau, pale i ka maʻi kanesa, hoʻoikaika i nā iwi a me nā niho.
3. Sardinia
Hāʻawi kēia huahana i ke kino me nā ʻano mea e mālama ai i ke ʻano maikaʻi. Ma ka ʻai ʻana i ka sardine, loaʻa i ke kanaka ka protein wīwī a me nā ʻāpana momona ʻole (ʻoi aku ka omega-3) i loaʻa ka hopena hoʻoulu i ka metabolism. Wahi a ka poʻe akamai, e kōkua ka sardines i ka hoʻopau ʻana i ka momona nui i hōʻiliʻili ʻia ma ka pūhaka.
Ke koho ʻana i nā sardine, e hāʻawi i ka makemake i ka sardine i loko o ka aila.
4. Kāleʻeleʻeleʻele
Maikaʻi kēlā kokoleka ʻeleʻele, ua haʻi ʻia a kāhea ʻia mākou he 5 kumu e ʻai pinepine ai. Aia kēia huahana i nā mea-flavonols, ka mea e hoʻomaʻamaʻa i ka lawe ʻana o ka glucose e nā ʻiʻo kino, ʻaʻole e ʻae iā lākou e hoʻonui nui i kāna ʻike i loko o ke koko. Manaʻo ka poʻe Nutritionists e koho i ke kokoleka me ka maʻi koko o ka liʻiliʻi o 70% a ʻaʻole ʻoi aku ma mua o 25 g i kēlā me kēia lā (quarter tile). A laila maikaʻi ka hopena.
5. Ka pepa ʻulaʻula wela
Loaʻa iā ia kahi piʻi kiʻekiʻe o ka capsaicin e kōkua ai e hōʻemi i ka makemake a hoʻoulu i ka metabolism.
Ma kahi noiʻi hou, ua nānā nā mea noiʻi o ke Kulanui o Vermont i ka 16 miliona ʻAmelika no nā makahiki he 18 i pane i nā nīnau e pili ana i ka meaʻai a me nā makemake ʻono. I loko o kēia manawa, ma kahi o 5 tausani kānaka i make. Ua ʻike ʻia ʻo ka poʻe i ʻai nui i nā pepa chili ʻulaʻula, he 13% ka liʻiliʻi o ka make i kēia manawa ma mua o ka poʻe i ʻai ʻole. Ua pili kēia i kahi noiʻi ʻē aʻe i hana ʻia ma Kina, i hiki mai i ka hopena like.
Manaʻo nā ʻepekema hiki i ka capsaicin ke hoʻomaikaʻi i ke kahe o ke koko, a i ʻole e loli i ka hui ʻana o kā mākou flora ʻōpū no ka ʻoi aku.
No 6 mau papa ʻaina awakea ʻono no ka hoʻemi kaumaha - nānā i ke wikiō ma lalo:
