Kayan jini a ciki

Yi la'akari da wata tambaya da ta dace daidai - shin ƙwayar cholesterol, ko a'a? Don fahimtar sa, ya kamata a fayyace cewa wannan abu yana cikin plasma na jini, a cikin nau'ikan masana'antu tare da sunadaran jigilar kayayyaki.

Mafi yawa daga cikin kwayar halitta ana samar da ita ne ta hanyar amfani da ƙwayoyin hanta. Don haka, kimanin kashi 80% na cholesterol din da ke jikin mutum ana yin su, kuma 20% suna shiga ciki daga yanayin waje tare da abinci.

Babban adadin cholesterol da aka kawo da abinci ana samun shi ne:

1. jan nama
2. babban mai cuku
3. man shanu
4. qwai.

Cholesterol ya zama dole don kula da matakai waɗanda ke tabbatar da aikin ɗan adam, lafiyar sa, amma yana da ikon ƙirƙirar matsaloli da yawa a cikin jiki lokacin da adadin sa ya wuce matsayin gyaran jiki.

Levelsaukaka matakan abu shine haɗarin haɗari ga cututtukan zuciya. Ziyarar likita zuwa ga likita da kuma lokacin da ya dace da kulawar da ta dace na iya taimakawa rage kwayar cutar kwayar cuta da kuma rage hadarin bunkasa nau'ikan cututtukan cututtukan.

Ana ɗaukar ƙwayar cholesterol ta jini ta amfani da lipoproteins. Akwai nau'ikan lipoproteins guda biyu:

• LDL (low yawa lipoprotein) nau'in "mara kyau" ne na cholesterol. Lokacin da yalwa da yawa na abu da aka bayar a cikin jini, zai iya tarawa a hankali a cikin jijiyoyin wuya, yana sa su zama kunkuntar, wanda hakan ke kara hadarin haɓakar cutar hauka. Mai haƙuri yakamata ya yi ƙoƙari ya runtse matakan LDL, ya zama dole a ci abinci mai lafiya kuma a jagoranci rayuwa mai kyau.
• HDL (babban yawa na lipoprotein) nau'in "mai kyau" ne na cholesterol. Yana taimakawa cire kwayar cholesterol daga cikin jini sannan ya dawo dashi hanta, a inda yake rushewa ya bar jikin.

Mene ne bambanci tsakanin nau'ikan abu guda biyu kuma ku kula da matsayin ta a cikin jiki.

Babban bambance-bambance

A cikin ilimin ilimin halittu, akwai babbar nau'ikan abubuwa guda daya, wadanda suka hada da cholesterol da mai. Ana kiran wannan nau'in lipids. Wannan kalmar ba a amfani da ita sosai a rayuwar yau da kullun.

Lipids abubuwa ne na kwayoyin halitta wanda bashi ya ragu a cikin ruwa. Rukunin wadannan mahadi ya hada da kitse, mai, mai da, sterols (gami da cholesterol) da triglycerides.

Lipids sune madaidaiciyar kalma ta kimiyya don bayyana duka mai da kuma cholesterol, amma mutane suna amfani da wannan suna don duka su a rayuwar yau da kullun - mai. Saboda haka, ana karɓar gaba ɗaya cewa zai yi kyau a faɗi cewa cholesterol nau'in mai ne.

Cholesterol wani nau'in mai ne na musamman. Yawancin nau'ikan kitse suna da isasshen sunadarai mai sauƙi. Misali, kitse sune sarƙoƙin sinadarai kai tsaye. Cholesterol ya fi rikitarwa. Ba wai kawai yana da tsarin kwayoyin zobe a cikin ƙirarsa ba, amma waɗannan Tsarin zoben dole ne su faru cikin ingantaccen tsari.

A cikin ma'ana da tsarin abinci, fats a cikin abinci ba kawai cholesterol bane, har ma mai da mai mai. Lokacin da ake magana game da mai a cikin abinci, suna nufin adadi mai yawa na abubuwan abinci waɗanda ke da babban ajiyar makamashi.

Kusan mutum ba ya cin abincin da ya ƙunshi fiye da gram 1 na cholesterol a cikin gram 100 na samfurin, kuma baya taɓa samun adadin adadin kuzari daga cholesterol. Don haka, ana iya yin jayayya cewa cholesterol ya sha bamban da sauran nau'ikan kitse na mai.

Kar a manta cewa cholesterol, kamar mai, mai yawa a jiki na iya haifar da wata illa a gareshi, don haka yana da muhimmanci a kula da adadinsu a jiki.

Tsarin lipid azaman tsari na ajiye kayan jiki

Masu karatun mu sunyi nasarar amfani da Aterol don rage cholesterol. Ganin shahararrun kayan wannan samfurin, mun yanke shawarar ba da shi ga hankalin ku.

Don aiki na yau da kullun kowane kwayoyin, makamashi dole ne ya kasance cikin isasshen adadi. Babban tushenta shine glucose. Koyaya, carbohydrates ba koyaushe biyan diyya don bukatun makamashi ba, saboda haka samar da lipid yana da mahimmanci - tsari wanda ke samar da makamashi ga sel tare da ƙarancin narkewar sukari.

Fats da carbohydrates suma tsari ne ga sel da yawa da kuma abubuwanda ake aiwatarwa don tabbatar da aiki na yau da kullun. Tushen su an gyara sune wanda yazo da abinci. Ana adana glucose a cikin nau'in glycogen, kuma an canza adadin sa ya zama mai da yawa, wanda ke ƙunshe a cikin adipocytes. Tare da babban abinci na carbohydrates, karuwa a cikin kitse yana faruwa ne saboda abincin da ake ci yau da kullun.

Kayan mai

Tsarin kira ba zai iya farawa nan da nan ba bayan cin kitse a ciki ko hanjin. Wannan na buƙatar tsari mai shayarwa, wanda ke da halaye na kansa. Ba duk 100% na kitse da ke zuwa tare da abinci suna cikin jini ba. Daga cikin wadannan, kashi 2% na kwakwalwa baya canzawa. Wannan ya kasance saboda duka abinci ne da kuma tsarin sha.

Fats da suka zo tare da abinci bazai iya amfani da jiki ba tare da ƙarin fashewa zuwa giya (glycerol) da acid. Emulsification yana faruwa a cikin duodenum tare da halayen wajibi na enzymes na bangon hanji da gabobin endocrine. Daidai da mahimmanci shine bile, wanda yake kunna phospholipases. Bayan rabuwar barasa, mai mai ya shiga cikin jini. Tsarin ilimin halittu na tsari ba zai iya zama mai sauki ba, tunda ya dogara da dalilai da yawa.

Abubuwan acid

Dukkansu sun kasu kashi biyu:

• gajere (yawan ƙwayoyin carbon ba su wuce 10),
• tsayi (carbon fiye da 10).

Masu gajeru ba sa buƙatar ƙarin ƙwayoyi da abubuwa don shiga cikin jini. Duk da yake tsawon faty acid dole ne ya haifar da hadaddun tare da bile acid.

Acidsarancin kitse mai ƙarfi da ikon da za a ɗauka cikin hanzari ba tare da ƙarin ƙwayoyin cuta suna da mahimmanci ga jarirai waɗanda hanjinsu ba su yi aiki kamar yadda suke a cikin manya ba. Bugu da kari, madarar nono da kanta tana dauke da gajeru sarƙoƙi.

Sakamakon mahaukacin bile acid acid ana kiransa micelles. Suna da sinadarin hydrophobic, ruwa mai narkewa a ruwa da ya kunshi kitsen mai, da daskararren hydrophilic (mai narkewa saboda sinadarin bile). Yana acid bile ne wanda ke ba da izinin jigilar lipids zuwa adipocytes.

Micelle yana rushewa a saman enterocytes kuma jinin yana cike da tsarkakan kitse, wanda nan da nan suka sami kansu a cikin hanta. Chylomicrons da lipoproteins suna kasancewa cikin enterocytes. Wadannan abubuwan sune abubuwan cike da kitse, furotin, kuma suna isar da abubuwa masu amfani ga kowane kwayoyi.

Bile acid ba sa ɓoye ta hanjinsa. Partaramin sashi yana wucewa cikin enterocytes kuma yana shiga cikin jini, kuma babban sashi yana motsawa zuwa ƙarshen ƙananan hanjin kuma yana ɗaukar su ta hanyar sufuri mai aiki.

Chylomicron Haduwa:

• triglycerides
• cholesterol esters,
• sabbinni,
• free cholesterol
• furotin.

Sinadarin chylomicrons da ke fitowa a cikin sel hanji har yanzu saurayi ne, manya ne a girma, saboda haka ba za su iya kasancewa cikin jinin kansu ba. Ana jigilar su zuwa tsarin lymphatic kuma kawai bayan sun wuce babban bututu suna shiga cikin jini. A can suna hulɗa tare da manyan abubuwan haɗin lipoproteins kuma suna samar da sunadarai apo-C da apo-E.

Bayan waɗannan canje-canjen ne kawai za'a iya kiran chylomicrons da balaga, tunda ana amfani dasu musamman don bukatun jikin. Babban aikin shine jigilar lipids zuwa kyallen da ke adana su ko amfani dasu. Waɗannan sun haɗa da nama mai ƙiba, huhu, zuciya, ƙodan.

Chylomicrons yana bayyana bayan cin abinci, don haka ana aiki tsari na jigilar mai da sufuri bayan cin abinci. Wasu kyallen takarda ba za su iya shayar da wadannan hadaddun sifofinsu na tsafta ba, saboda haka, wasu suna daure zuwa albumin kuma bayan wannan sai nama ya cinye. Misali shine kashin kasusuwa.

Lipase na enzyme lipoprotein yana rage triglycerides a cikin chylomicrons, wannan shine dalilin da yasa suke raguwa kuma suka zama saura. Su ne suka shiga gaba daya hepatocytes kuma a can ne ake aiwatar da takaddamar su zuwa abubuwan da ke ciki ya ke karewa.

Kwayar halittar jikin halittar kitse na kitse yana faruwa ta amfani da insulin. Adadinsa ya dogara da tattarawar carbohydrates a cikin jini, don haka ana buƙatar sukari don fataccen mai don shiga cikin tantanin halitta.

Resynthesis na Lipid

Resynthesis na lipid tsari ne wanda ake hada sinadarin lipids a jikin bango, kwayar hanji daga kitsen da ya shiga jikin mutum da abinci. Fats da aka samar a ciki kuma za'a iya amfani dasu azaman adjunct.

Wannan tsari shine ɗayan mafi mahimmanci, saboda yana ba ku damar ɗaukar mayukan kitse mai tsayi da hana tasirin lalacewarsu a cikin membranes. Mafi yawan lokuta, acid na kitse yana ɗaure wa barasa, kamar glycerol ko cholesterol.

Tsarin resynthesis baya ƙare akan dauri. Don haka akwai marufi a cikin siffofin waɗanda ke da ikon barin enterocyte, abin da ake kira sufuri. A cikin hanji ne da kansa an samar da nau'ikan lipoproteins guda biyu. Waɗannan sun haɗa da chylomicrons, waɗanda ba koyaushe a cikin jini kuma bayyanar su ta dogara da cin abinci, da kuma lipoproteins mai yawa, waɗanda sune sifofin dindindin, kuma haɗuwarsu kada ta wuce 2 g / l.

Amfani mai kitse

Abin takaici, amfani da triglycerides (fats) don samar da makamashi na jiki yana da matukar ƙarfi, saboda haka ana ɗaukar wannan tsari azaman madadin ne, kodayake yana da inganci fiye da samun makamashi daga carbohydrates.

Ana amfani da ruwan Lipids don samar da makamashi na jiki ne kawai idan babu isasshen glucose. Wannan na faruwa ne tare da rashin rashin wadatar abinci mai tsawo, bayan ɗaukar nauyi, ko bayan dogon dare. Bayan hadawan abu da iskar shaka, ana samun makamashi.

Amma tunda jiki ba ya buƙatar dukkan kuzari, dole ne ya tara. Ya tara a cikin hanyar ATP. Wannan kwayar halitta ce da sel ke amfani dashi don halayen da yawa, wanda ke faruwa tare da kuɗin kuzari. Amfanin ATP shine cewa ya dace da duk tsarin jikin salula. Idan glucose yana cikin wadataccen girma, to kashi 70% na kuzarin ya kasance yana gudana ta hanyar abubuwan gina jiki na glucose kuma kashi daya ne kawai ya rage da iskar shaka. Tare da raguwa a cikin tara carbohydrate a cikin jiki, amfanin yana zuwa hadawan abu da iskar gas.

Don haka adadin abubuwan da ke shigowa basu fi kayan fitarwa girma ba, saboda wannan, ana buƙatar kitsen mai da carbohydrates a cikin kewayon al'ada. A matsakaici, mutum yana buƙatar 100 g na mai a rana. Wannan ya barata ta hanyar cewa 300 MG ne kawai za a iya sha daga hanjin cikin jini. Za'a karɓi lamba mafi girma kusan ba canzawa.

Yana da mahimmanci a tuna cewa tare da karancin glucose, hadawar lipid ba zai yuwu ba. Wannan zai haifar da gaskiyar cewa a cikin adadin kuzari a cikin abubuwan hadawar hadawar abu da iskar shaka zai tara - acetone da abubuwansa. Wuce ƙa'ida a hankali yana lalata jiki, yana cutar da jijiyoyin jiki kuma, in babu taimako, zai iya haifar da mutuwa.

Fat biosynthesis tsari ne mai hadewa na aiki da jiki. Shine tushen ajiyar kuzari, wanda idan babu glucose yana kula da dukkanin hanyoyin nazarin halittu a matakin da ya dace. Ana ɗaukar daskararren acid zuwa sel ta hanyar chylomicrons da lipoproteins. Mahimmancin shine cewa chylomicrons suna fitowa ne kawai bayan cin abinci, kuma lipoproteins suna kasancewa koyaushe a cikin jini.

Lisy biosynthesis tsari ne wanda ya dogara da ƙarin ƙarin matakai. Kasancewar glucose yakamata ya zama dole, tunda tarawar acetone saboda rashin isashshewar lipids zai iya haifar da guba a hankali a jiki.

Nasihun Kwararru kan Lafiya Jiki

Masana ilimin abinci sun ba da shawarar cewa yawan adadin mai da aka ƙona a abinci ya kamata ya ba mutum daga 15 zuwa 30 bisa dari na ƙarfin da ake buƙata kowace rana. Wannan alamar yana dogara da aikin mutum. Sabili da haka, mutum mai aiki na yau da kullun zai iya cinye kusan 30% na adadin kuzarinsu ta yau da kullun ta hanyar fats, yayin da waɗanda suka fi son yanayin rayuwa yakamata su rage shi zuwa 10-15%.

Ya kamata a tuna cewa a kusan kowane nau'in abinci akwai wadataccen mai mai, saboda haka wasu masana sunyi jayayya cewa ba tare da ƙara mai a cikin abincin ba, zaku iya cinye akalla kashi 10% a kowace rana.

Cholesterol kanta ba mai ba, tana nufin polycyclic lipophilic giya ne, ana yinta ne da yawan ƙwayoyin hanta kuma a wasu ɓangarorin sel waɗanda hanta ke samarwa.

Yawan yawan ƙwayoyin cuta mara kyau ga lafiyar zuciya. Yawan wuce haddirsa na iya kara hadarin kamuwa da cututtukan zuciya. LDL cikin mutum mai lafiya yakamata ya zama bai wuce 130 MG ba, kuma HDL na iya zama kusan 70 MG. A hade, duka nau'ikan abu guda biyu kada su wuce mai nuna sama da 200 MG.

Wadannan manuniya za a iya sarrafa su ta amfani da nau'in cutar ta musamman.

Yadda ake cin abinci?

Dangane da batun abinci mai gina jiki, nau'in mai wanda mutane ke ci yana da matukar mahimmanci.

Masu karatun mu sunyi nasarar amfani da Aterol don rage cholesterol. Ganin shahararrun kayan wannan samfurin, mun yanke shawarar ba da shi ga hankalin ku.

Ba kamar shawarwarin farko na masana abinci masu samar da abinci mai ƙarancin kiba ba, ƙarin binciken da aka yi kwanan nan ya nuna cewa kitsen ya zama dole kuma yana da amfani ga lafiyar ɗan adam. Matsayin fa'idodi ga jiki ya dogara da nau'in mai

Mafi sau da yawa, masana'antun, rage adadin mai a cikin kayan abinci, yana ƙara yawan abubuwan da ke cikin carbohydrate.

Jikin ɗan adam da sauri isa ya narke waɗannan carbohydrates, yana shafar sukari jini da matakan insulin, yawanci yakan haifar da haɓaka nauyin jiki, kiba kuma, saboda haka, haɓakar cututtuka.

Lusarshe daga yawancin bincike sun tabbatar da cewa babu wata alaƙa tsakanin jimlar adadin kuzari daga mai da haɓaka irin waɗannan cututtukan, cutar kansa da cututtukan zuciya, kuma babu wata alaƙa ta kai tsaye da riba mai nauyi.

Madadin bin rashi mai-mai, low-cholesterol, yana da matukar mahimmanci a mai da hankali kan cin abinci mai kyau “mai kyau” da kuma guje wa kitse “mara kyau”. Kayan kitse muhimmin bangare ne na lafiyayyen abinci.

Kuna buƙatar zaɓar abinci tare da kitsen “mai kyau” waɗanda ke ɗauke da kitse mai ƙoshin abinci, don iyakance yawan abincin da suke cike da mai mai yawa, ya kamata ku daina amfani da abincin da ke ɗauke da ƙoshin trans.

Menene banbanci tsakanin mai kyau da mara kyau?

Fats mai kyau “mara kyau” yana dauke da sinadarai mai narkewa da polyunsaturated mai mai yawa.

Amfani da irin wannan kayan abinci yana haifar da ƙarancin haɗarin haɓaka cututtuka da cututtuka daban-daban.

An dauke su mafi aminci ga lafiyar ɗan adam.

Abincin da ke cikin babban abu shine mai kayan lambu (kamar zaitun, canola, sunflower, soya da masara), kwayoyi, tsaba, kifi.

Atsaci "mara kyau" - ƙanshi na trans - yana ƙara haɗarin cutar idan kun cinye su da ƙananan adadin. Abubuwan da ke ɗauke da fats ɗin trans yawancin ana kula da su sosai.

Trans fats ana samun su ta hanyar kayan hydrogenating mai kuma canza su daga ruwa zuwa tsayayyen yanayi.An yi sa'a, yanzu an dakatar da kitsen trans a cikin ƙasashe da yawa, don haka kusan an cire su gaba ɗaya daga samfurori da yawa.

Atsanshi mai ƙoshin lafiya, kodayake ba mai cutarwa ba kamar ƙoshin trans, yana da mummunar tasiri kan kiwon lafiya idan aka kwatanta da fats ɗin da ba a gamsarwa ba kuma ya fi kyau a ɗauka su cikin matsakaici

Abubuwan da ke haɓaka cholesterol sune:

Tare da rage yawan abinci kamar jan nama da man shanu, ana iya maye gurbinsu da kifi, wake, da kwayoyi.

Wadannan abinci suna dauke da mai mai yawa, wanda ya qunshi kitse mai kitse wanda ba ya gamsarwa.

Karatun Tasirin Fatsi

Zuwa yau, an gudanar da bincike mai yawa, sakamakon wanda, ya yiwu a iya sanin ko bayanin da ke cewa cholesterol mai ne, wanda cutarwa ne ga lafiyar dan adam, labari ne.

Dangane da bayanan da aka gabatar a sama cikakke ne na rashin tunani don tunani cewa wannan abun yana da illa ga lafiyar ɗan adam.

Dukkanin kwayoyin ba zasu iya yin aiki a kullun ba tare da isasshen kolodirol ba. Amma a lokaci guda, yawanta zai iya haifar da sakamako masu illa. Don haka, kuna buƙatar sanin menene bambance-bambance tsakanin cholesterol mai kyau da mara kyau da kuma yadda za a rage adadin na farko, da daidaita al'ada ta biyu a jikin mutum.

Komawa cikin shekarun 60s da 70s, shahararrun masana kimiyya sunyi imanin cewa mai mai shine babban dalilin cutar zuciya, saboda gaskiyar cewa yana haɓaka matakin "mummunan" cholesterol a cikin jini. Wannan ra'ayin shine asalin tushen rashin abinci mai ƙarancin abinci.

Sakamakon binciken da yawa da yanke shawara mara kuskure a cikin 1977, likitoci da yawa sun ba da shawarar wannan abincin. A wancan lokacin babu wani bincike guda daya game da tasirin wannan abincin a jikin mutum. Sakamakon abin da, jama'a sun shiga cikin gwaji mafi girma a cikin tarihi.

Wannan gwajin yana cutarwa sosai, kuma illolinsa suna tabbata har zuwa yau. Ba da daɗewa ba bayan haka, cutar ta kamu da cutar sankara.

Tatsuniyoyi da gaskiya game da yawan kitse

Mutane sun fara cin abinci mara ƙoshin lafiya, kamar su nama, man shanu, da ƙwai, yayin da suke cin ƙarin abubuwan sarrafa abinci waɗanda suke da yawa cikin sukari da ƙwayoyin carbohydrates.

A cikin 70s na ƙarni na karshe, ba a sami cikakken bayani game da tasirin rage ƙwayar cholesterol a jikin ɗan adam ba;

An gwada ta a cikin babban binciken da aka sarrafa. Binciken ya ƙunshi mata masu ɗaukar hoto 48,835 waɗanda suka kasu kashi biyu. Rukunin Oneungiyoyi sun ci abinci mai ƙoshin mai, yayin da ɗayan rukunin suka ci gaba da cin abinci “na yau da kullun.”

Bayan shekaru 7.5-8, wakilan ƙungiyar abinci mai ƙarancin nauyin kilogram 0.4 kawai ƙasa da ƙungiyar sarrafawa, kuma babu wani bambanci game da cutar cututtukan zuciya.

Sauran manyan karatun ba su sami fa'idodin abinci mai ƙarancin mai ba.

Abin takaici, a yau yawancin kungiyoyin abinci suna ba da shawarar rage cin abincin mai. Amma ba wai kawai ba zai iya tasiri ba, amma zai iya cutar lafiyar lafiyar mutum sosai.

Idan kun karanta yawancin nazarin waɗanda ke bin daidaitaccen abinci, gami da abinci mai kyau, ya zama bayyananne cewa cinye kayan abinci na yau da kullun tare da isasshen ƙoshin “lafiyayyiya” mai ƙoshin lafiya zai iya inganta lafiyar ku sosai fiye da idan kuna bin ingantaccen abinci.

Idan babu isasshen cholesterol a jiki, mutum zai sha wahala daga wasu cututtuka. A lokaci guda, yana da kyawawa ba kawai karɓar ta samfurori ba, har ma don daidaita tsarin ci gaban kai ta gabobin ciki. Kuma don wannan, yakamata ku ci daidai kuma kuyi rayuwa mai kyau. Da kyau, hakika, don fahimtar cewa cholesterol baya cikin ma'anar kalmar mai. Kodayake waɗannan abubuwan biyu suna da alaƙa.

Abin da ke cikin cholesterol an bayyana shi a cikin bidiyon a wannan labarin.

Yaya man kifin yake shafan cholesterol?

Tare da babban cholesterol, dole ne mutane su lura da tsarin abincinsu a hankali. Bayan haka, babban matakinsa na iya haifar da bugun jini, bugun zuciya ko wasu cututtuka na zuciya da jijiyoyin jini. Yawancin girke-girke na jama'a da magunguna suna taimakawa wajen kula da cholesterol a wani matakin. Ofaya daga cikin hanyar da ke taimakawa wajen daidaita wannan mahaɗin shine man kifi. Ta yaya yake shafi cholesterol, kuma yaya yawan cin shi?

• Mene ne mai kifi: kaddarorin masu amfani
• Wanene bai kamata ya sha mai kifi ba?
• Shin zai yuwu a kama kifin mai da ƙwayar cholesterol: masana kimiyya masu bincike
• Yaya za a sha mai kifi tare da babban cholesterol?
• Ra'ayoyin likitoci da masu haƙuri

Mene ne mai kifi: kaddarorin masu amfani

Kifi na kifi ruwa ne mai ɗanɗano tare da takamaiman wari. An samo shi daga ƙwayar tsohuwar ƙwayar kifi ko hanta. Don yin wannan, yi amfani da kifin teku kamar kifi, maskerel, cod. Don dalilai na likita, yi amfani da farin kifin mai. Abun da ya ƙunsa, ban da OMEGA-3 da OMEGA-6 mai kitse da bitamin A da D, ya haɗa da mahallin kamar: cholesterol, abubuwan ƙona nitrogen, lipochrome pigment, sulfur, phosphorus da sauransu. Duk waɗannan abubuwan suna ƙayyade abubuwan amfani na man kifi na jiki.

Tare da ƙarin amfani a abinci, yana kawo fa'idodi masu mahimmanci:

• yana hana matakai na narkewa a cikin tsarin juyayi na tsakiya,
• haɓaka aikin wayewa (ƙwaƙwalwa, hankali),
• yana hana samar da hormone damuwa - cortisol,
• yana kawar da damuwa, damuwa da tashin hankali,
• yana rage jinkirin tsufa na jiki, yana inganta farfadowa ta sel, inganta bayyanar da yanayin kyallen takarda na ciki,
• yana karfafa kasusuwa
• yana adana yawan ƙwayoyin tsoka yayin asarar nauyi da inganta haɓakarsa yayin ginin,
• yana inganta rigakafi
• yana hana ci gaban kansa
• tana kare zuciya da jijiyoyin jini daga lalacewa,
• yana sanya jujiyoyin su zama na roba
• yana karfafa tsarin haihuwa da abubuwa da yawa.

Wanene bai kamata ya sha mai kifi ba?

Duk da irin wannan ɗumbin amfani da kaddarorin masu amfani, wannan ƙashin mai ba zai iya cinye shi ba. Akwai da yawa daga cikin abubuwanda suke amfani da su:

• ciki
• nono
• hypervitaminosis na bitamin A ko D,
• cuta na thyroid gland shine yake,
• na gazawar
• ilimin hanta na hanta
• gallstones.

Ba'a ba da shawarar yin amfani da samfurin ga mutane sama da shekara 60 ba.

Bugu da kari, kuna buƙatar tuna cewa samfuri ne na ƙwayar cuta, don haka waɗanda ke da alaƙa da rashin lafiyan suma suna buƙatar yin hankali da shi. Hakanan, samfuri ne wanda ke rage karfin jini, don haka hypotensives yakamata suyi shi a ƙarƙashin kulawar matsin lamba kuma cikin adadi kaɗan.

Shin zai yuwu a kama kifin mai da ƙwayar cholesterol: masana kimiyya masu bincike

Kuma yaya man kifin yake shafan mutane da keɓaɓɓen cholesterol? Shin marasa lafiya da atherosclerosis zasu iya ɗaukar wannan samfurin? Yawancin karatu suna amsa wannan tambayar. Masana kimiyya a tsakiyar ƙarni na karshe sun jawo hankali ga gaskiyar cewa Eskimos kusan ba sa fama da cututtukan zuciya. Sakamakon bincike, an kafa haɗin tsakanin wannan abin da ya faru da abinci mai gina jiki na Eskimos, wanda kifin teku ne ya wakilta, watau mawadaci a cikin OMEGA-3 mai.

Daga baya anyi gwaje-gwajen kan karnuka. Misali, dabbobin da ke fama da cutar sankara suna daurewa ta wucin gadi, sannan suka kasu gida biyu: daya ne aka bashi abinci mai dauke da babban sinadarin cholesterol, daya kuma iri daya ne, amma tare da mai kifi. Bayan kimanta sakamakon, ya juya ya bayyana cewa ƙarshen yana rage arrhythmia kuma yana hana faruwar necrosis.

Yawancin gwaje-gwajen kimiyya sun tabbatar da kaddarorin mai na kifi don hana samuwar ƙwayoyin jini da atherosclerosis, haka kuma ikon rage abun cikin "mummunan" cholesterol da 35% -65%. Ya kamata a lura cewa raguwar ta faru ne bayan kwanaki 7 na ɗaukar samfurin.

Yaya za a sha mai kifi tare da babban cholesterol?

Yaya za a ɗauki mai kifi don rage cholesterol? Masana sun yi gargadin cewa yakamata a dakatar da yawan shansa. Idan kayi amfani dashi ba tare da kulawa ba, ba wai kawai ba yana rage cholesterol ba, amma, akasin haka, yana ƙara haɗarin matsaloli tare da tasoshin jini da zuciya. Babban adadin samfurin yana haifar da gaskiyar cewa matakin "mummunan" cholesterol ya hau.

Ana buƙatar sashi na gwargwadon gwargwadon halaye na mutum. Ya dogara da shekaru, kasancewar cututtukan, metabolism, nauyin jiki, aiki da sauran abubuwan. Sabili da haka, ya fi kyau zaɓi zaɓi na yau da kullun da ake buƙata tare da likitanka. Matsakaicin adadin don rage cholesterol na jini yana cikin kewayon 1 zuwa 4 g kowace rana.

Likitocin ba su ba da shawarar ɗaukar samfurin a kan komai a ciki ba. Wannan ya shafi ba kawai ga nau'in ruwa ba, har ma da capsules. Dangane da irin wannan liyafar, cin zarafin narkewa na iya faruwa.

Kuna buƙatar sha mai kifi kawai lokacin abinci.

Tsawon lokacin da ake amfani da cholesterol da kuma inganta cigaban jiki ya kamata ya zama akalla wata guda. Koyaya, bai kamata ku sha shi ko daɗe ba. Yin amfani da miyagun ƙwayoyi na tsawon lokaci zai iya rage yawan tocopherol (bitamin E) da haifar da hypovitaminosis. Zai fi kyau ka ɗan hutun wata ɗaya, sannan kuma maimaita karatun.

Yadda ake rage cholesterol a gida

A zahiri, ragewan cholesterol din “mara kyau” bai isa ba. Hakanan yana da mahimmanci a ƙara “mai kyau”.

HDL yana iya yaƙar faranti, saboda haka yana da matukar muhimmanci cewa matakin "mai kyau" cholesterol al'ada ne. Yawancin mutanen da suka ci karo da matsalar tasoshin da ke rufewa suna da ƙarin abun ciki na "mara kyau" da ƙananan abun ciki na cholesterol "mai kyau".

A lokaci guda, ba kwa buƙatar zuwa matuƙar ƙoƙari don cire LDL gaba ɗaya daga menu. Kawai saboda suna da mahimmanci ga jiki kamar HDL. Yana da ƙananan ƙarancin kitse waɗanda ke da alhakin haɓaka da kuma kula da yawan ƙwayar tsoka. Rashin ingancin cholesterol "mara kyau" na iya haifar da jiki zuwa dystrophy.

Ana buƙatar sarrafawa da daidaitawa. Ta wannan hanyar ne jikinka zai yi aiki ba tare da gazawa ba.

Lokacin yin gwaje-gwaje na cholesterol (ana ɗaukar jini daga jijiya), an gabatar da sakamakon a cikin nau'i na jimlar cholesterol, HDL da LDL. Yawan martabar mutum mai lafiya kamar haka:

• Jimlar cholesterol: al'ada a tsakanin maza da mata shine 3.0 - 6.0 mmol / l
• LDL a cikin mata: na al'ada 1.92 - 4, 51 mmol / l, a cikin maza 2.25 - 4.82 mmol / l
• HDL a cikin mata: yanayin shine 0.86 - 2.28 mmol / L; a cikin maza 0.7 - 1.73 mmol / L.

Idan dabi'un ku ba su dace da kewayon da aka bayar ba, to lokaci ya yi da za a yi wani abu.

A yau, akwai hanyoyi guda uku don rage cholesterol "mara kyau" a cikin jini: magani, abinci (saboda nazarin abinci) da canje-canjen rayuwa. Bari mu fara da karshen, kamar yadda yake da mafi sauki.

Yadda ake rage cholesterol tare da kwayoyi

Idan komai ya wuce sosai kuma an riga an kamu da cutar sankarar zuciya ko kuma kun kamu da bugun zuciya ko bugun jini, to tare da babban cholesterol, an riga an tsara magani.

Dole ne a faɗakar da shi: kwayoyi don rage cholesterol suna da yawan sakamako masu illa masu haɗari, saboda amfani da su zai yiwu ne kawai bayan kyakkyawan bincike kuma bisa ga shaidar likita.

Akwai nau'ikan magunguna guda biyu don rage ƙwayar cholesterol: statins da fibroic acid.

Wannan rukunin magungunan yakamata a kula dasu sosai, tunda amfaninsu ya dakatar da samarwar mevalonate, wani abu da yake gaban samuwar cholesterol, don haka lokacinda aka saukar da wannan abun, matakin cholesterol a cikin jini yakasance yana raguwa.

Amma ba kowane abu ba ne mai sauƙi, rage ƙwaƙwalwar ƙwayar cuta a jiki, akwai take hakkin wasu mahimman ayyukan. Mevalonate yana yin ayyuka masu mahimmanci na kwayoyin halitta a cikin jiki, toshe abubuwan da aka samar da wannan sinadari yana haifar da rauni ga aiki, wanda a biyun yake kaiwa zuwa edema, matakai daban-daban masu kumburi, rashin haihuwa, rashin lafiyar jiki, asma, haɓaka glucose a cikin jini, har ma da lalata kwakwalwa.

A cikin kantin magunguna, zaku iya samun waɗannan nau'ikan statins tare da ayyukan rage ƙwayoyin cholesterol daban-daban:

• Rosuvastatin - lowers cholesterol da kashi 55%
• Atorvastatin - da kashi 47%
• Simvastatin - 38%
• Fluvastatin - 29%
• Lovastatin - 25%

Fibroic acid

Babban rukuni na biyu ya hada da kwayoyi waɗanda ke rage cholesterol jini daga rukuni na acid na fibroic. Wani fasalin magungunan kungiyar ta fibroic acid shine karfin su da sauri don rage matakan triglycerides da low lipoproteins mai yawa, tare da kara yawan manyan abubuwan lipoproteins wadanda ke tasiri sosai ga mummunan cutar cholesterol. Abubuwan da keɓaɓɓun na fibroic acid na iya ɗaure zuwa bile da kuma toshe tsarin kwayar cutar cholesterol ta jikin ɗan adam.

Masana sun ba da ƙididdigar da ke nuna cewa shan kwana 30 na ƙwayar ƙwayar ƙwayar fibroic acid yana rage adadin cholesterol da kashi 35-40%, triglycerides da 20%.

Mafi yawancin magungunan ana keɓance su ta hanyar kodan, sabili da haka, idan rushewar al'ada ke aiki da waɗannan gabobin, ba da shawarar shan fibroic acid ba. Sakamakon sakamako masu illa yayin shan magunguna don rage cholesterol daga rukunin ƙwayoyin fibroic acid suna da alaƙa, da farko, tare da cin zarafin aikin al'ada na ƙwayar gastrointestinal.

Kamar yadda kake gani, yana da kyau komawa ga magungunan ƙwayoyi kawai a cikin mafi girman yanayin, lokacin da komai ya riga ya gudana sosai wanda bazai iya yi ba tare da likitoci

Sinadaran

• 350 g tafarnuwa
• 200 g na barasa

Niƙa tafarnuwa a cikin niƙa nama kuma zuba gilashin barasa ko vodka, bar shi daga cikin wuri mai duhu na kwanaki 10.

Ya kamata a cinye samfurin a hankali, farawa da saukad da guda 2, kawowa zuwa saukad da 15-20 a cikin mako, sau 3 a rana kafin abinci, ya fi kyau a narke tincture tare da madara. Sannan, kuma gama gama shan 20 saukad da 2 akan sati mai zuwa. Bai kamata a maimaita wannan hanyar sau da yawa ba, ya isa sau 1 a cikin shekaru 3.

• rabin gilashin dill tsaba
• 1 tbsp. valerian tushen cokali
• 1 kofin zuma

Ya kamata a gauraya tushe, dill da zuma sosai. Sa'an nan kuma ƙara 1 lita na ruwan zãfi zuwa cakuda, bari tsaya na yini ɗaya. Rike sakamakon jiko a cikin firiji da cinye 1 tbsp. cokali sau 3 a rana minti 30 kafin abinci.

• Cokali 2 na man zaitun
• 10 cloves na tafarnuwa

Wannan ita ce hanya mai sauƙin sauƙi don ƙirƙirar man tafarnuwa, wanda za'a iya amfani dashi don kowane tasa, kamar kayan yaji tare da salads da sauran samfurori. Kawai kana buƙatar kwantar da tafarnuwa, matsi shi ta hanyar latsawa da tafarnuwa kuma nace a cikin man zaitun har sati guda - kyakkyawan man tafarnuwa wanda yake rage cholesterol.

Lafiya, wannan duka ne yau. Kasance cikin koshin lafiya!

Norm na cholesterol

Tsarin ka'ida dangane da cholesterol abu ne mara tabbas. A cikin mutane daban-daban, wannan siga na iya bambanta daga 3.6 zuwa 7.8 mmol / l, gwargwadon shekaru, jinsi, aikin jiki. A cikin mutum mai lafiya, matakin al'ada na wannan abun a cikin jini ana ɗauka shine 5.18. Fiye da 6.2 ya rigaya yana buƙatar bayyanar da dalilai na haɓakawa da daidaitawa. A kowace rana, yawan ƙwayar cholesterol a cikin adadin da bai wuce 500 MG ana ɗaukar ƙa'ida ba. A takaice dai, ta cin kaji guda biyu kun riga kun wuce ka'idodi. Don sarrafa ciwan abubuwa masu cutarwa tare da abinci, dole ne ku sami wane irin abinci yake da sinadarin cholesterol ku yi ƙoƙarin guje musu. Mafi yawan abin da ke cikin ƙwai kaza, kirim mai tsami, mai, nama da Sweets. Bari muyi zurfin bincike kan samfuran da amfaninsa yakamata ya iyakance ga mutane masu haɗari.

Babban ka'idodin abinci don babban cholesterol

Kashi 20-25% ne na cholesterol suke shiga jiki da abinci, sauran kuma ana samunta ne a hanta, da yawa daga masana kimiyyar sun yi imanin cewa babu wata alakar kai tsaye tsakanin cholesterol jini da shigar sa da abinci. Koyaya, ana bada shawara don taƙaita yawan ƙwayar cholesterol tare da abinci: an samo shi a cikin mafi yawa a cikin cin abinci (hanta, kodan, kwakwalwa, zuciya, nono), nama na nau'ikan mai mai, man shanu, kayan kiwo mai cike da mai mai yawa, ƙwai gwaiduwa.

Ana ba da shawarar mutanen da ke da matakan cholesterol masu jini da yawa su daina cin abincin da ke ɗauke da mai mai cike da kitse mai cike da ƙiba. Karshen suna a cikin abinci mai yawa a cikin abinci mai sauri, sausages da kuma samfuran abinci masu yawa, waɗanda suka haɗa da margarine da sauran kitsen dafa abinci. An cika samun wadataccen kitse a cikin waɗancan abincin da suke da babban matakan cholesterol. Kayan kayan lambu wanda dole ne a cire su da babban cholesterol sun hada da dabino da kwakwa.

Tabbas, samfuran kiwo ya kamata ya kasance a cikin abincin, amma ba duka ba. Wajibi ne a ki ki kayayyakin kiwo, irin su kirim, kirim mai tsami, gayan kirji. Milk na da lafiya, amma mai kitse bai kamata ya wuce 1.5% ba, kefir da yoghurts yakamata su ƙunshi sama da 2% mai, da cuku - ba fiye da 35% ba.

Daga cikin abincin furotin na asalin dabba, ya fi dacewa a ba shi kifi da cin abincin teku (ana ba da shawarar a ci su a ƙalla sau 2-3 a mako), kaji da abinci mai abinci (zomo, naman maroƙi, naman sa). Af, man kifi tare da babban cholesterol yana da amfani. Lokacin shirya jita-jita na nama, ya wajaba don cire kitsen da aka gani, cire fata daga tsuntsu. Hanyoyin dafa abinci mafi kyau shine yin burodi a cikin tanda da hurawa, kuna buƙatar ƙin abinci mai soyayyen, saboda lokacin frying, yawancin lokuta ana amfani da mai, kuma ana fitar da abubuwa da yawa masu cutarwa ga jiki.

Har ila yau, furotin na ƙwai yana buƙatar jiki, saboda haka kada ku bar ƙwai gaba ɗaya. An ba shi izinin yin amfani da omelettes na furotin tare da ƙari na gwaiduwa ɗaya, ko ƙwai-Boiled mai laushi na mako ɗaya.

Matsayin kitsen mai a jikin mutum

Matsayin kitsen mai a jikin mutum yana da matukar mahimmanci, tunda sune suka fi mayar da hankali sosai ga makamashin zafi. Tsarin ƙashin mai mai ƙonewa, ƙari, yana kare jikin mutum daga sanyi, da gabobin ciki - daga lalacewa.

'Ya'yan dabbobi masu kitse sune dabbobi. Tare da amfani da kitsen al'ada, jikin mai lafiyayyen yana daidaita su daidai.

Koyaya, ƙoshin dabbobi sun fi mahimmanci, kuma rawar da irin waɗannan kitsen a jikin ɗan adam ke da mahimmanci, saboda wasu daga cikinsu (alal misali, man shanu) suma suna ɗauke da bitamin. Daga yawan kitse a jikin mutum, adana mai yana tarawa. Tare da ƙaramar ƙoƙarin jiki, ya kamata dattijo ya sami kimanin 80-100 g na mai a rana.

A aikace na dafuwa, ana amfani da kitse wajen kera abinci daga abinci mai karamin kalori, kamar kayan lambu. Saboda yawan kitse yana kara yawan adadin kuzari da inganta dandano. Kayan abinci mai daɗewa a miya da sauran kayan dafa abinci yana canza dandano da ƙanshinsu, kuma suna samun ɗanɗano mai maƙogwaro. Lokacin cin abinci, ana ba da shawarar sanya man shanu a cikin kwanon da aka gama kafin a bautar da shi ga mai haƙuri. Lokacin yin soya a kan zafi mai zafi, sinadaran sunadarai na canzawa, da kuma abubuwan da aka kirkira yayin wannan aikin suna lalata tsokar bile da kuma gall mafitsara. Sabili da haka, tare da cututtukan hanta, abinci mai soyayyen yana karɓa.

Duk nau'ikan kitsen ya kamata a gabatar dashi a cikin abincin. Yayin maganin zafi, ƙanshi ya narke .. Matsakaicin narkewar mai shine 42-52 ° C, rago - 44-55 ° C, naman alade - 28-48 ° C, kaji 26-40 ° C.

Lokacin dafa broth, an tattara mai a farfajiya. Tare da saurin tafasa, emulsification na mai yana faruwa (shine, samar da ƙananan kumfa). Irin wannan mai yana ba broths dandano mai dadi wanda yake da wari. Wannan shine dalilin da ya sa ya kamata a dafa broths a tafasa a hankali.

Lokacin dafa abinci, mai oxygen yana amfani da mai sosai. Lokacin da aka dafa abinci a cikin kwanon baƙin ƙarfe, hadawan abu abu ne da sauri. Oxidized mai yana haifar da hangula na mucosa na hanji. Lokacin da aka mai zafi sama da 180 ° C, kitse ya bazu, siffofin hayaki ne.

Menene kitsen na?

Fats suna ɗaya daga cikin mahimman abubuwan gina jiki da ake buƙata don daidaitaccen aiki na jikin ɗan adam. Su ne:

• tare da carbohydrates, suna aiki a matsayin mahimmancin tushen kuzari. Graaya daga cikin gram na mai, oxidizing a cikin jiki, yana ba da fiye da 9 kcal, yayin gram daya na carbohydrate - kimanin 4 kcal,
• yadda abubuwan makamashi suke daga cikin membranes cell da kuma tsarin kwantar da hankali,
• wani bangare ne na tsoka,
• wajibi ne don aiki mai kyau, natsuwa, ƙwaƙwalwa,
• kare fata daga bushewa, ƙirƙirar shingen lipid,
• sa jiki ya zama mai tsayayya ga cututtukan da ke kama da cuta, tunda ƙoshin yana isar da abubuwa masu aiki a cikin kyallen: phosphatides (phospholipids), bitamin mai mai narkewa (A, D, E da K),
• Taimakawa wajen samar da bile
• bautar don samar da kwayoyin homon da prostaglandins,
• taimaka inganta ingantaccen sunadarai da carbohydrates,
• sune tushen tushen mayuka masu mahimmanci.

Dangane da abubuwan da aka ambata a gaba, cirewa ko ƙuntataccen yawan shan mai daga abinci a cikin jiki na iya cutar da lafiyar ɗan adam. Lokacin da mutum ya buƙaci ajiyar makamashi, jikin yana tara shi a cikin nau'ikan abubuwan da ke da adadin kuzari - mai. Wannan wani nau'in kayan kiyaye rayuwa ne. Ta hanyar taimakon waɗannan ajiyar ku ne za ku iya sake ƙarfin kuɗin da aka kashe akan aiki na zahiri da kuma yayin motsa jiki. Bugu da kari, an bada shawarar cin abinci mai mai yawa sosai a cikin lokacin sanyi, saboda yana hana jiki yin sanyi .. karancin mai zai iya taimakawa matsalolin lafiya, gami da:

• bushe, fata fata
• bushe, gashi mara nauyi ko asarar gashi,
• ci gaba da ba da baya
• low jure sanyi da cututtuka masu yaduwa,
• rauni rauni waraka
• matsalolin yanayi, bacin rai, rashin kulawa.

Ayyuka na kitse a jiki

Physiology, magani, nazarin halittu suna haɓaka haɓaka sosai tare da bijiro da sabon ƙarfin kayan bincike. Dataarin bayanan kimiyya yana fitowa koyaushe yana bayyanawa, la'akari da ainihin mahimmancin ƙaddara a cikin jiki za'a iya wakilta a cikin haɗin haɗin gwiwa.

• Aiki. A sakamakon lalacewar iskar shaye shaye, 1 kcal na makamashi ana kafa shi kai tsaye daga 1 g na mai, wanda ya zarce adadi iri ɗaya don sunadarai da carbohydrates.
• Ka'idoji. An kafa shi ne sakamakon halayen rayuwa, 1 g na mai a jiki yana daidaita 10 g na ruwa “na ciki”, wanda aka fi sani da suna endogenous. Ruwan da muke samu tare da abinci da abin sha ana kiransa “na waje”, na ƙarfe. Ruwa abu ne mai ban sha'awa wanda ke ƙoƙarin haɗuwa cikin rukuni - abokan tarayya. Wannan ya bambanta halayen ruwa wanda ya gudana narkewa, tsarkakewa, da tafasa. Hakanan, ingancin ruwan da aka kera a cikin jiki da karɓa daga waje ya bambanta. Dole ne a haɗa da ruwa mai tsafta, kodayake har yanzu ba a kafa matsayinsa ba.
• Tsarin gini da filastik. Fats, kadai ko a hade tare da sunadarai, carbohydrates, shiga cikin ƙirƙirar kyallen takarda. Mafi mahimmanci shine membranes cell, wanda ya ƙunshi abubuwan lipoproteins - tsarin tsarin lipids da sunadarai. Hanya na yau da kullun na lipid Layer na membrane yana samar da metabolism da makamashi. Don haka ayyukan tsari da filastik na kitse a cikin tantanin halitta suna haɗe tare da aikin jigilar kayayyaki.
• Kariya. Tsarin mai mai ƙarƙashin ƙasa yana yin aiki mai kiyaye zafi, yana kiyaye jiki daga hauhawar jini. Wannan a bayyane yake a cikin misalin yara suna iyo a cikin ruwan sanyi. Yaran da ke da karamin kashi na daskararren mai mai daskarewa da sauri. Yaran da ke da kitsen jiki na yau da kullun na iya ɗaukar matakan ruwa. Tsarin fat mai na halitta akan gabobin ciki yana kare su har zuwa wani tasirin tasirin inji. Fatarancin kitsen jikin mutum yana ɗauke da gabobin jiki da yawa.
• Bayarwa. Fats na halitta koyaushe yana gauraya waɗanda ke ɗauke da ƙarin abubuwa masu aiki cikin kayan aiki. Matsayi mai mai a jikin mutum ya ta'allaka ne a daidaituwa na samar da kayan aikin jiki masu mahimmanci: bitamin, abubuwan gina jiki kamar-bitamin, sinadarin sterols, da wasu cakuda lemu.
• Na kwaskwarima da tsabta. Fitila mai bakin ciki a kan fata yana ba ta ƙarfi, roƙo, yana kiyaye ta daga fashewa. Mutuncin microcrack-free fata ba ya kunshe da microbes.

Yaya kitse kake bukata kowace rana?

Dole ne a ƙaddara bukatar kowane mutum yana la'akari da yanayi da yawa: shekaru, nau'in aiki, yankin zama, nau'in tsarin mulki. Lokacin kunna wasanni, yana da kyau a nemi ƙwararrun masani waɗanda zasu iya yin la'akari da duk halaye na mutum. Yana da mahimmanci a tuna cewa ƙoshin dabbobi da cholesterol sun zo tare da abinci a layi daya, yi abinci tare da dukkanin abubuwan haɗin.

Amsar wannan tambaya “Kashi guda nawa ne yakamata kowanne mutum ya sha a rana?” Za a iya wakilta a jerin masu zuwa:

• jimlar duk kuda 80-100 g,
• kayan lambu - 25-30 g,
• PUFA - 2-6 gr,
• cholesterol - 1 g,
• phospholipids - 5 g.

Gabaɗaya, mai mai a cikin abincin yau da kullun ya kamata ya zama kusan 30%. Mazauna yankunan arewacin na iya ƙara yawan mai a cikin abincinsu na yau da kullun zuwa 40%.

Matsakaicin adadin mai yana kunshe a cikin kayan mai da aka sake gyarawa (har zuwa 99.8%), a cikin man shanu - har zuwa 92.5% na mai, a cikin margarines - har zuwa 82%.

• Dole ne a tuna cewa ɗayan hanyoyin samar da margarines shine a sanya sataccen mai kayan lambu tare da hydrogen. Ana kiran aikin hydrogenation. A wannan yanayin, samfurin yana samar da isomers tare da mummunar sakamako na ilimin lissafi - trans isomers. Kwanan nan, an yi amfani da wata hanya ta daban ta samar da margarine - gyaran mai na kayan lambu. Babu kwayoyin da ke haifar da illa. Margarine an kirkireshi ne a Faransa a karshen karni na 19 don ciyar da talakawa da sojoji. Har zuwa lokacin da zai yiwu, ya kamata a cire margarine daga abincin.

A cikin kayayyakin kiwo, mai mai zai iya kaiwa 30%, a cikin hatsi - 6%, a cikin cheeses mai wuya - 50%.

Ganin mahimmancin PUFAs, tushen abubuwan da ke cikin su ya kamata a tuna da su.

Jerin abubuwa masu mahimmanci na kitse na dabi'un da aka bada shawarar don abinci na yau da kullun ya ƙunshi cholesterol. Muna samun adadin da ya dace ta cin ƙwai, man shanu, offal. Bai kamata a zalunce su ba.

Phospholipids masu alaƙa da hadaddun lipids dole ne su kasance cikin abinci. Suna ba da gudummawa ga harkokin safarar kayayyaki masu fashewar kitse a cikin jiki, ingantaccen amfani da su, hana fatarar ƙarancin ƙwayoyin hanta, daidaita abubuwan haɓakawa gaba ɗaya. Ana samun Phospholipids da yawa a cikin gwaiduwa na qwai, hanta, kirim mai tsami, kirim mai tsami.

Wuce kima a Abinci

Tare da wuce haddi mai a cikin abincin yau da kullun, duk tafiyar matakai na rayuwa suna lalata. Yawancin mai a cikin abinci yana haifar da mahimmancin hanyoyin tarawa akan abubuwan rarraba abubuwa. Fitsari mai narkewa na sel yana faruwa. Ba za su iya yin ayyuka na kimiyyar lissafi ba, wanda ke tsokanar rikice-rikice da yawa.

Rashin kitse a abinci

Idan babu mai mai yawa, tozartar da yawan kuzarin jikin. Wasu ɓangarorin za'a iya haɗa su daga ragowar ƙwayoyin halitta da aka kirkira yayin amfani da sunadarai, carbohydrates. Abubuwan acid masu mahimmanci ba zai iya samarwa a cikin jiki. Saboda haka, dukkan ayyukan wadannan acid din ba su tabbata ba. Wannan yana haifar da asarar ƙarfi, raguwa a juriya, keta hadarin metabolism, rashin daidaituwa na hormonal. Rashin cikakken mai a abinci abu ne mai wuya. Rashin ingantaccen kayan mai zai iya faruwa idan rashin bin ka'idodi don haɗarin haɗarin mai.

Ra'ayoyin likitoci da masu haƙuri

Kusan duk marasa lafiya da suka dauki mai kifin tare da babban cholesterol sun lura da raguwa a cikin ƙididdigar jininta. Ya kamata a sani cewa yawancinsu sunyi amfani da samfurin akan shawarar likita kuma a ƙarƙashin kulawarsa, shine, suna ba da gudummawar jini lokaci-lokaci don tabbatarwa. Likitocin sun goyi bayan wannan jiyya kuma sun tabbatar da kyakkyawan sakamako. Koyaya, likitoci sun jaddada cewa a wannan yanayin, kuna buƙatar shan man kifi a ƙarƙashin ikon kuzarin cholesterol. Kawai zaɓin da aka zaɓa daidai zai iya samun sakamako na warkewa.

Don haka, zamu iya yanke hukuncin cewa man kifin da kuma babban cholesterol na iya haɗuwa sosai. Haka kuma, amfani da mai kifi yana taimakawa wajen daidaita metabolism, kuma yana rage cholesterol. Babban abu shine zaɓi kashi na yau da kullun da ake buƙata kuma lokaci-lokaci don ba da gudummawar jini don abubuwan da ke cikin wannan abun.

Menene cholesterol na?

An bayyana mahimmancin rawar cholesterol a jikin mutum ta hanyar yawancin ayyukan sa. Tunda kayan gini ne na membranes. Sakamakon kasancewar sa, ana samar da bitamin D da kwayoyin. Ana buƙatar kulawa da tsarin rigakafi. Matsayinta don lafiyar ɗan adam yana da matukar muhimmanci.

Ana samo shi a cikin ƙwaƙwalwa. Matsayinsa a rayuwar ɗan adam yana da matukar muhimmanci. Koyaya, akwai yanayi lokacin da cholesterol zai iya zama haɗari. Godiya gareshi, ana samar da kwayoyin testosterone na maza.

Ana samar da bile acid a cikin hanta daga cholesterol. Godiya garesu, yana sauƙaƙa narkewar kitse. Yana amfani da wannan fili cewa ana samar da membranes cell. Abubuwan da ke tattare da tasirin cholesterol an bayyana su ta danganta da nau'in lipoproteins. An yi su da cholesterase.

Kimanin kashi tamanin cikin dari na tantanin shine yake samarwa jikin mutum aiki.. Sakamakon ƙwayar cholesterol a cikin hanta da ƙananan hanji. Ragowar suna cikin abinci. Babban hanyoyin samar da lipoproteins sune nama mai kitse, man shanu.

A cewar binciken na WHO, matsakaicin mutum yana buƙatar cin abin da bai wuce 0.3 g wani abu tare da abinci ba. Wannan ƙarar tana cikin lita na madara tare da mai mai 3%. Za'a iya samun nau'in lipoproteins a cikin 150 g na soyayyen tsiran alade da 300 g kaji. Ya isa ku ci ƙwai ɗaya da rabi don gamsar da kwayar cholesterol.

A matsakaici, mutane suna cinye kusan 0.43 g na lipoproteins. Wannan kusan kashi 50% sama da na al'ada. Koyaya, tare da rashin isasshen ƙwayar lipoproteins a cikin mace mai juna biyu, haihuwa na iya faruwa. Wannan yana taimakawa fahimtar abin da matakin su ke shafar.

Yana da mahimmanci a lura da fasalin mai ban sha'awa game da amfani da abinci mai ƙima da Faransanci. A al'adance suna cin abinci mai yawa na yawan kiba, amma suna da karancin marassa lafiya da cututtukan zuciya fiye da na Turawa. Dalilin haka shine yawan amfani da matsattsun ruwan inabi.

Sinadarin cholesterol da aka samo a cikin samfura da yawa yana da fa'idodi masu yawa ga jiki. Wani lokaci, tare da cirewa ta hanyar da bai cancanta ba daga abincin, haɗarin haɓaka wasu cututtuka yana yiwuwa. Idan kun cinye mai mai yawa, nauyin mutum zai fara ƙaruwa cikin sauri. Koyaya, ba kowane abu bane mai sauƙi. Amfanin cholesterol ya dogara da nau'ikansa da matakin abun ciki. Idan kun cire abinci dauke da sinadarin lipoproteins daga cikin abincin, wannan na iya haifar da mummunan sakamako.

Jikin mutum ba zai wanzu ba tare da kitse ba. Yana da mahimmanci kawai don amfani da su a cikin matsakaici. Kayan mai abu ne mai mahimmanci na kayan gini na sel. Tare da amfani dashi, myelin sheaths na sel jijiya an kafa su.Sakamakon ingantaccen abu mai narkewa cikin jini, jiki zai iya dacewa da kyau don canje-canje da suka faru. Yana da kyau ku ci abincin da ke ɗauke da wasu ƙwayoyin lipoproteins - “mai kyau.”

Idan sinadarin cholesterol a jiki bai isa ba, da babu isasshen abu a ciki don samar da kwayoyin halittun jima'i. Wannan na iya haifar da rashin yiwuwar haihuwa. Bitamin kamar E, A, D suna shiga jiki da ƙwaya .. Godiya garesu, haɓaka gashi, daidaiton fata da lafiyar gaba ɗaya.

Cututtukan cholesterol ana lura dashi ne kawai lokacin da yayi girma sosai ko kuma yayi ƙasa a jiki. Akwai illoli da yawa masu hatsari:

• Atherosclerosis Lipid na iya zama haɗari ta hanyar tarawa a jikin ganuwar jijiyoyin jini. Saboda wannan, siffofin plaque. Yana girma kuma yana iya zuwa baya. Sakamakon haka, rufe jirgin ke faruwa. Jigilar jini yana da damuwa, wanda ke nufin cewa wani sashin jiki yana karɓar isashshen oxygen. Yana da haɗari ga ƙwayoyin fata. Irin wannan cuta ana kiranta atherosclerosis.
• Cutar gallstone. Babban abun cikin lipoprotein shima yana da haɗari ga tsarin biliary. Abubuwan mahaifa suna fitowa ta hanta. Idan aka samar da zan enzymes, mummunan ƙwayar cholesterol ba ta narke ba. Wannan yana ba da gudummawa ga shigowar lipoproteins cikin ƙwayar ƙwayar cuta. A sakamakon haka, samuwar dutse mai yiwuwa ne.
• Hawan jini Babban cutar daga cholesterol mai girma na iya zama karuwa a hawan jini. Wannan ya faru ne sakamakon raguwa a cikin jijiyoyin jijiyoyin jini a lokacin samuwar plaques.
• Kiba Tare da haɓaka matakin lipoproteins, metabolism na lipid a cikin jini yana da damuwa. Wannan na iya haifar da tara kitse da hauhawar nauyi. Wannan cuta tana shafan mutanen da basa cin abinci sosai, suna motsawa kaɗan, kuma suna shan giya da yawa.
• Cututtukan tsarin haihuwa. A cikin maza, tare da haɓakar abun cikin lipoproteins, aikin lalata tsarin haihuwa. Hanyoyin jijiyoyin jiki waɗanda ke ba da jini zuwa ƙashin ƙugu. Prostate yana karbar isashshen oxygen. Wurin ya karye.

Matakan Lipoprotein sun dogara da shekaru. Hadarin plaque yana ƙaruwa bayan shekaru 45.

Matsayi na hanta a cikin ƙwayar lipid

Guaukaka metabolism na jiki shine ɗayan manyan ayyukan hanta. Yana fitar da bile acid, a ƙarancin abun ciki wanda basuda narkewa. Yawancin likitocin da suka kware suna magana game da mahimmancin aikin hanta a cikin ƙwayar lipid. Don fahimtar wane ɓangare ne ke da alhakin ƙwayar cholesterol, sanin abubuwan fasalin halittarsa ​​zai taimaka.

An samar da wani ɓangare na lipoprotein a cikin hanta. Wannan yana nuna sakamako mai mahimmanci na aikin jiki akan yanayin kiwon lafiya. Muhimmancin metabolism na lipid a cikin hanta yana ba da shawarar buƙatar kula da lafiya ta hanyar ziyartar likita a kai a kai. Cholesterol biosynthesis yana cikin damuwa ta lipoproteins na endogenous.

Matsayi na hanta a cikin ƙwayar tsoka yana da mahimmanci, saboda haka kuna buƙatar saka idanu akan yanayin wannan ƙwayar. Fahimtar yadda ake kirkiro cholesterol zai taimaka wajen sanin nau'ikan abubuwan samar da sinadarai.

Akwai nau'ikan cholesterol:

• HDL (babban yawa). Ana kuma kiran wannan nau'in lipoprotein mai kyau. Wadannan lipids din suna dauke da furotin. Wannan nau'in mai yana aiwatar da aikin tsaftace ganuwar bututun jini daga samuwar filaye. Abubuwan da suka wuce haddi na lipoproteins suna canzawa zuwa hanta don aiki. Sakamakon wannan, an dawo da tasoshin, filayen da ke faruwa tare da warwarewar atherosclerosis. Darajarsu ga jiki abune mai mahimmanci.
• LDL (ƙarancin yawa). Ana kiran wannan kitse mara kyau. Distinayyadaddun fasalinsa shine isar da wadataccen abinci zuwa gaɓar. Tare da babban darajar LDL, filaye suna bayyana a cikin tasoshin.
• VLDL. Sauran sunanta "mummunar cholesterol." Wadannan kitsen suna da ƙima sosai. Tare da hauhawar ƙwayar cuta ta VLDL, haɗarin cututtukan zuciya yana da girma. Wataƙila ci gaban ciwon sukari, cutar koda, hepatitis.
• LABP. Irin waɗannan nau'ikan lipoproteins suna da darajar matsakaici na tsaka-tsaki. Suna aiki azaman ƙarancin lipoproteins.

Sakamakon magani yana dogara da ilimin waɗannan nau'ikan cholesterol da matsalolin da suka taso yayin haɓaka ko raguwa. Mahimmanci don sani cewa cholesterol da cholesterol abu daya ne.

Norms na manya da yara

Ana auna cholesterol a mol / L. Matsayinsa an ƙaddara shi yayin nazarin kwayoyin. Tare da karuwa da yawan lipoproteins a cikin mata, jiki yana fara sakewa. Wannan yana samar da karin kwayoyin. Wannan na faruwa kowace shekara 10. Gwajin jini wanda yake auna adadin abubuwan lipoproteins yana taimakawa bayyanar ƙarancin ciki.

Hakanan ana auna yawan lipid din namiji a cikin mmol / L. bisa ga kididdigar maza game da cututtukan zuciya, hadarin toshewar jijiyoyin jiki na da matukar girma, idan aka kwatanta da mace.

An nuna ƙa'idar mata a cikin shekaru, da na maza da yara, a cikin tebur:

Kowane yaro daga haihuwa yana da matakin sterol daidai yake da mmol / L. A cikin aiwatar da girma, yana raguwa. Idan baku kula da matakin cholesterol ba, wannan na iya haifar da mummunan sakamako ga jikin yaron.

Tunda akwai nau'ikan lipoproteins daban-daban, wannan ya bayyana a fili dalilin da yasa masu cin ganyayyaki suke da babban matakan samar da abinci na lipoproteins.

Kwayar cutar mahaifa

Akwai alamomi masu yawa na tasirin cholesterol:

• Gaba daya lafiyar ta kara tabarbarewa. Wannan shi ne saboda jinkirin yaduwar jini. Abubuwan haɓaka mai saurin narkewa suna da ƙarfin ɗaukar jini. Sakamakon haka, kyallen takarda ke karɓar oxygen kaɗan.
• Rashin ƙarfi. Sakamakon rikicewar jijiyoyin jiki, gajiya mai saurin tasowa. Da farko, rauni ba shi da ƙarfi sosai, amma daga baya ya fara ƙaruwa. Rashin ƙarfi yakan bayyana da safe. Mutum baya iya hutawa ko da kuwa bayan dogon bacci. Ana maganin zazzabin cizon sauro a duk rana. Tare da rashin bacci, shugaban zai iya cutar da kullun. Cin ganyayyaki yakan haifar da rauni - in babu bitamin da yakamata a jikin mutum.
• Rashin ƙwaƙwalwar ajiya. Yana zama da wahala ga mutum ya maida hankali. Memorywaƙwalwar ajali na ɗan lokaci kaɗan za'a iya raguwa har ya zama ya zama abin lura kewaye da shi.
• Rashin gani. Babban tasirin cholesterol ya danganci masu karɓar gani. Idan ba ku fara magani ba, a cikin shekara guda mutum zai rasa kusan daskararru biyu.

Bayyanar cutar cholesterol sun hada da furfura, ƙoshi a cikin gaɓoɓin hannu, ciwon zuciya.

Yadda za a rage mara kyau da ƙara kyau

Don fahimtar yadda ake rage cholesterol mara kyau da haɓaka cholesterol mai kyau, 'yan shawarwari zasu taimaka. Shawarwarin don fahimtar yadda za a ƙara matakin kyakkyawan lipoproteins:

• Sanya manufa don HDL.
• Rasa nauyi a gaban karin fam. Koyaya, baza ku iya fama da yunwar ba.
• Yi motsa jiki a kai a kai.
• Zaɓi kitsen mai daɗi - ku ci nama cikin matsakaici, zaɓi yanki mai mai ƙima.
• Sha matsakaiciyar giya.
• Ka daina shan sigari.
• Kada ku ɗauki magungunan da ke rage matakin kyakkyawan lipoproteins.

Don rage kitse mara kyau, yi waɗannan:

• Yi magana da likitanka game da shan magunguna.
• Ku ci abincin da zai iya rage LDL. Yi ƙoƙarin cin ƙarin oatmeal, fiber.
• Rage cin abinci mai yawa.
• Sauya ruwan-kalori mai-ruwa da ruwa.

Irin waɗannan nasihu zasu taimake ka ka gano abin da za ka yi idan mai nuna alamun lipoprotein ya rabu da ka'idodin da yadda za a bi da cututtukan da ke haifar da hanyoyin ta hanyoyi masu tasiri. Jiyya tare da magungunan jama'a a wasu yanayi na iya kara dagula lamarin, saboda haka ya kamata ka nemi likita.

Cholesterol. Tatsuniyoyi da yaudara. Me yasa ake buƙatar cholesterol?

Ra'ayoyin Kwararru

Kowa ya san cewa barasa ba shi da kyau ga lafiyarka, kuma ƙwaƙwalwar fata ba ta da kyau. Amma mutane kima kaɗan sunyi zurfin tunani game da ma'anar abin da ake nufi da gaske, menene canje-canje ke faruwa a cikin jiki da abin da ke barazanar. Ba haka ba da daɗewa, likitoci sun ba da tabbaci ga marasa lafiya cewa cholesterol ba shi da kyau a yanayin, yana buƙatar gwada ƙoƙarin rage shi ta kowane hali, kuma abu na farko da za a yi shine a kawar da ƙoshin mai daga abinci.

Shekaru da yawa, masana kimiyya na Amurka sun yi imani kuma suka gamsar da mutane cewa kawai yawan kitse da cholesterol sune ke haifar da duk cututtukan zuciya da ke haifar da mutuwa.

A zahiri, kitse da cholesterol suna da alaƙa da juna. Amma ba kamar yadda mutane da yawa suka yi imani ba. Don fahimta, kuna buƙatar gano abin da yake da ƙima, me yasa ake buƙatarsu, menene ayyukan da suke gudanarwa. Bayan wannan, zai zama bayyananne ko za su iya tsokanar abin da ke faruwa na rauni ko bugun jini, mece ce alaƙar kuma ko akwai tsakanin ci mai, ƙwayar cholesterol da cututtukan zuciya.

Fats shine sunan gama gari don babban adadin abubuwanda ake kira mai acid a magani. Don tsinkaye, zaku iya kwatanta kitsen tare da tsabar kuɗin dollar, da mai mai yawa tare da aninan. Za'a iya karɓar dala daga haɗuwa iri-iri: sun ƙunshi cents ɗari, tsabar kuɗi huɗu na cents ashirin da biyar, ko biyu na hamsin. Fats na iya haɗawa da adadin mai mai mai yawa daban daban, wanda a haɗe zai kuma bambanta a tsarin su. Misali, idan ka dauko man zaitun da man alade, to duk wadannan kayayyakin biyu zasu zama masu kitse. Amma idan kayi nazarin tsarin su ta hanyar kara girman kwayar halitta sau da yawa, zaku ga cewa kitse mai wanda yake hade da su ya sha bamban, ta yaya dala daya da aka tara daga bariki da dala daya da aka tara daga kashi daya ya bambanta?

Akwai abubuwa guda uku na mai mai:

• m
• wanda babu shi,
• polyunsaturated.

Hakanan akwai aji daban - waɗannan sune ake kira trans fats. Amma da farko, yana da daraja la'akari da dalili da kaddarorin dattin mai, kazalika da sauran nau'ikan biyu - fats daga ƙungiyar Omega 3 da Omega 6.

Me yasa ake kiran wasu ƙoshin mai, cike da wasu, amma ana kiran wasu ƙiba? Wannan ya faru ne saboda fasalulluran sifofin mai mai da mai sunadarai. Dukkanin kitse yana tattare da jerin kwayoyin. Molecules suna haɗuwa tare ta hanyar haɗin abubuwan kemikal. Adadin da wadancan ko wadancan abubuwan zasu danganta ya dogara da adadin wadannan shaidu. Monounsaturated mai acid yana da haɗin kai biyu kawai. Abubuwan da ke da yawa na fiye da ɗaya suna da ɗaya.

Abin da kuke buƙatar sani game da mai

1. Fats mai cike da aminci ana ɗaukarsa maƙiyan lafiyar ne ba daidai ba.
2. Wadannan abubuwa suna taimakawa ga karuwar samarda HDL - cholesterol mai amfani sosai.
3. Godiya ga waɗannan fats, matakin LDL na iya raguwa da kusanci al'ada.
4. Fats na wannan nau'in ba ya shafar aikin zuciya kuma baya ƙaruwa da haɗarin bugun zuciya. Masana ilimin kimiyya na Harvard sun gudanar da karatu da dama kuma sun ƙarasa da cewa tare da yawan amfani da mai mai yawa, cututtukan jijiyoyin zuciya na haɓaka sau da yawa fiye da yadda ake cutar da ƙwayar carbohydrate.
5. Abubuwa daga ƙungiyar Omega 6 na iya haifar da kumburi.
6. Don lafiya da walwala, yana da matukar mahimmanci a kula da daidaita tsakanin Omega 3 da Omega 6 fiye da rage yawan kiba.
7. Abubuwan da suke da ƙima cikin kitse suna da tasiri ne kawai saboda an rage omega-6.

Ciki mai daskarewa

Ana iya samun waɗannan abubuwa a cikin abincin asalin dabbobi - wannan, hakika, nama da ƙwai, kifi, madara, cuku da ƙwai. Idan muka yi magana game da kayan shuka, to za a iya samun ƙoshin mai a cikin kwakwa da mai daga gare su, har ma da na dabino. Suna da tabbataccen daidaito kuma suna fara yin taushi da narkewa a zazzabi a ɗakin da kuma lokacin da suke tsananin zafi.

Amma idan aka kwatanta da sauran nau'ikan kitsen, sun fi dacewa da ɗaukar hoto. Ko da a yanayin zafi mai zafi, tsarin su bai canza ba. Abin da ya sa yawancin likitoci sun yi imanin cewa man alade ya fi dacewa don soya fiye da man kayan lambu na biyu. Kodayake yawancin mutane sun yi imanin cewa dafa tare da man kayan lambu shine lafiyar abinci mai kyau, suna yin kuskure akan jelly kanta. Kuma a nan shi ne dalilin.

Kayan lambu a cikin kayansu da tsarinsu basuda kwari fiye da ƙima na dabba. Idan suna mai daɗi a karo na farko, za su ci gaba da zama marasa lahani. Amma tare da dumama na sakandare - kuma wannan shine ainihin abin da suke yi a cikin gidajen cin abinci da gidajen abinci, kuma ba duk matan gida sun canza mai ba bayan kowane yanki na cakulan ko dankali a gida a cikin fryer mai zurfi ko kwanon soya - man zai fara rushewa cikin abubuwan mutum, a cikinsu akwai waɗanda sosai cutarwa. Misali, carcinogens.

Idan muka kwatanta acid marasa gamsarwa tare da cikakken acid, na karshen sunada tsayayya da zafi, basu da sauki da sauri kuma suna shan iskar shaka, kuma baza ayi batun sakin mai radadi ba.

Amma mayukan kayan lambu sun sami canjin farko yayin dumama farko, kwayoyin su suna canzawa, kuma ba za a iya tabbatar dasu da amfani ga lafiyar dan adam ba.

Yawancin mutane, watakila, da ma yiwuwar, za su fusata bayan karanta wannan. Bayan haka, kowa yasan cewa dafa abinci a mai da mai yana da cutarwa, amma ƙara zaitun ko man sunflower a dafa abinci yana da kyau kuma yana da amfani. Kuma duk saboda shekarun da suka gabata, likitocin kansu sun yi imani kuma sun gamsar da marassa lafiyar wannan: mai shine babban matsalar, kiba mai yawa, atherosclerosis da matsalolin zuciya. Amma kwanan nan, an sake nazarin wannan batun, kuma dole ne a sami ƙarin masana kimiyya su tabbatar da cewa kitse mai cike da ban tsoro da lahani kamar yadda muke tsammani.

Haɗi tsakanin mai cike da ƙoshin lafiya da cututtukan zuciya - ina ne shaidar?

Zuwa yau, an gudanar da bincike mai zurfi don nemo dangantakar dake tattare da yawan kitse da kuma hadarin haɓakar cututtukan zuciya daga gefen zuciya da jijiyoyin jini. Amma har yanzu ba a fahimci wasu wuraren ba.

Ee, ba za ku iya faɗi cewa ƙoshin fitsari su ne ƙoshin lafiya ba. Amma suna shafar aikin zuciya sosai ƙasa da wuce haddi na abubuwan Omega 6 ko rashin abubuwa daga ƙungiyar Omega 3, zagi sukari da carbohydrates, ko kuma. Ba za a shafe kitsen da ke cike da su ba. Zasu iya haifar da ciwon sukari-wanda ke dogaro da ciwon suga.

Amma koyaushe kuna buƙatar tuna cewa abu guda ɗaya kawai bazai iya tayar da bugun zuciyar ischemic ko infarction myocardial. Fanshi mai ɗorewa, idan akwai da yawa, na iya yin tasiri ga lafiyar mutum. Amma, a matsayinka na mai mulki, ba sa haifar da bugun zuciya da bugun jini, amma keta haddi ne tsakanin Omega 3 da Omega 6, tsinkayar gado ne, mummunan halaye. Cutar sukari tana tasowa saboda yawan kuzarin carbohydrates tare da isasshen aikin ƙwayar cutar. Abin da ya sa ba shi da alhakin ɗora ƙ asarar kawai ga kowane abu - dole ne a nemi dalilin a cikin abubuwan da yawa da kuma magance su tare da fahimta.

Menene banbanci tsakanin ƙabila mai kyau da kyau a cikin gwajin jini? Don fahimtar menene cholesterol mai kyau da yadda yake bambanta da mummunan cholesterol, yakamata a raba hankalin ku game da abubuwan sufuri.

Cholesterol: menene kuma menene amfanin wannan abin a jikin mutum? Cholesterol yana haifar da hanta kuma yana shiga jiki da abinci.

Menene banbanci tsakanin ƙabila mai kyau da kyau a cikin gwajin jini? Don fahimtar menene cholesterol mai kyau da yadda yake bambanta da mummunan cholesterol, yakamata a raba hankalin ku game da abubuwan sufuri.

Cholesterol antioxidant ne. Kamar yadda kuka sani, sunadarai, carbohydrates da fats a cikin abinci an rushe su don karɓar makamashi da abubuwan da suke bukata