Shum\u00eb ushqime kan\u00eb ritme t\u00eb ndryshme tretjeje: disa kalojn\u00eb shpejt n\u00eb zorr\u00eb, disa q\u00ebndrojn\u00eb m\u00eb gjat\u00eb n\u00eb stomak. Pik\u00ebrisht p\u00ebr k\u00ebt\u00eb arsye, disa kombinime mund t\u00eb ngarkojn\u00eb aparatin tret\u00ebs dhe t\u00eb krijojn\u00eb parehati.<\/p>\n
Sipas parimeve t\u00eb ajurved\u00ebs dhe udh\u00ebzimeve t\u00eb specialist\u00ebve t\u00eb ushqyerjes, disa produkte nuk rekomandohet t\u00eb konsumohen nj\u00ebkoh\u00ebsisht, sepse kan\u00eb p\u00ebrb\u00ebrje, shije dhe energji t\u00eb ndryshme, q\u00eb ndikojn\u00eb drejtp\u00ebrdrejt n\u00eb m\u00ebnyr\u00ebn si funksionon lukthi dhe sistemi tret\u00ebs n\u00eb t\u00ebr\u00ebsi. Kur k\u00ebto rregulla nuk respektohen, pasojat m\u00eb t\u00eb zakonshme jan\u00eb fryrja e barkut, fermentimi i ushqimit n\u00eb stomak dhe grumbullimi i toksinave n\u00eb organiz\u00ebm. Prandaj, ja disa kombinime q\u00eb \u00ebsht\u00eb mir\u00eb t\u2019i evitoni, n\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb p\u00ebrmir\u00ebsoni tretjen, t\u00eb shmangni fryrjen dhe trupi t\u00eb p\u00ebrthith\u00eb maksimumin e l\u00ebnd\u00ebve ushqyese.<\/p>\n
Frutat gjat\u00eb ose menj\u00ebher\u00eb pas vaktit<\/p>\n
Shembuj kombinimesh q\u00eb duhen shmangur:<\/p>\n
Shtimi i frutave n\u00eb sallata (p.sh. luleshtrydhe, pjeshk\u00eb)<\/p>\n
Salcat me mango ose fruta t\u00eb \u00ebmbla t\u00eb kombinuara me mish apo peshk<\/p>\n
Pse? Frutat kan\u00eb rit\u00ebm t\u00eb shpejt\u00eb kalimi n\u00ebp\u00ebr stomak dhe treten kryesisht n\u00eb zorr\u00eb. Kur konsumohen s\u00eb bashku me ushqime q\u00eb treten ngadal\u00eb, si mishi apo peshku, frutat bllokohen n\u00eb stomak m\u00eb gjat\u00eb se sa duhet dhe mund t\u00eb fillojn\u00eb t\u00eb fermentohen. Kjo shkakton fryrje, gazra dhe ndonj\u00ebher\u00eb edhe urth.<\/p>\n
\u00c7far\u00eb t\u00eb b\u00ebni? Frutat \u00ebsht\u00eb m\u00eb mir\u00eb t\u00eb hahen 30-60 minuta para vakteve. K\u00ebshtu, enzimat p\u00ebrgatiten p\u00ebr tretjen dhe traktit tret\u00ebs i jepet nj\u00eb \u201cstart\u201d i past\u00ebr. Uji i frutave ndihmon n\u00eb hidratim, fibrat pastrojn\u00eb zorr\u00ebt, dhe enzimat stimulojn\u00eb tretjen.<\/p>\n
N\u00ebse hani frutat pas ushqimit, prisni t\u00eb pakt\u00ebn 2\u20133 or\u00eb. Kjo i jep koh\u00eb stomakut t\u00eb p\u00ebrpunoj\u00eb ushqimin e r\u00ebnd\u00eb dhe shmang fermentimin.<\/p>\n
Mishi dhe karbohidratet s\u00eb bashku<\/p>\n
Kombinime t\u00eb zakonshme, por problematike:<\/p>\n
Mish me patate<\/p>\n
Pula me makarona ose buk\u00eb<\/p>\n
Sandvi\u00e7 me gjel deti<\/p>\n
Pse? Proteinat shtazore dhe karbohidratet komplekse treten me enzima t\u00eb ndryshme. Kur hahen bashk\u00eb, enzimat konkurruese mund t\u00eb ngadal\u00ebsojn\u00eb nj\u00ebra-tjetr\u00ebn, duke \u00e7uar n\u00eb fermentim dhe gazra.Gjithsesi, \u00ebsht\u00eb e v\u00ebrtet\u00eb q\u00eb kuzhina tradicionale i ka p\u00ebrdorur gjithmon\u00eb k\u00ebto kombinime, dhe disa organizma jan\u00eb\u00a0 p\u00ebrshtatur. Por n\u00ebse keni ndjeshm\u00ebri n\u00eb stomak apo tretje t\u00eb ngadalt\u00eb, ky kombinim \u00ebsht\u00eb m\u00eb mir\u00eb t\u00eb shmanget. P\u00ebrjashtimi: Kombinimet si fasulet me oriz jan\u00eb t\u00eb dobishme, sepse bashkojn\u00eb aminoacide t\u00eb ndryshme dhe krijojn\u00eb nj\u00eb profil t\u00eb plot\u00eb proteinash.<\/p>\n
\u00c7far\u00eb t\u00eb b\u00ebni? N\u00eb vend t\u00eb karbohidrateve, kombinoni proteinat me perime q\u00eb nuk p\u00ebrmbajn\u00eb niseshte, si sallatat me gjethe jeshile, spinaqi, lakrat apo perimet e tjera t\u00eb fresk\u00ebta.<\/p>\n
Yndyrnat me kombinime t\u00eb gabuara<\/p>\n
Shembuj q\u00eb ngarkojn\u00eb tretjen:<\/p>\n
Ullinjt\u00eb me buk\u00eb t\u00eb bardh\u00eb ose t\u00eb rafinuar<\/p>\n
Peshku ton me majonez\u00eb t\u00eb bollshme<\/p>\n
Mishi i skuqur me vajra t\u00eb rafinuar<\/p>\n
Pse? Kur yndyrnat shtohen mbi proteinat shtazore, tretja ngadal\u00ebsohet ndjesh\u00ebm. Yndyra e tep\u00ebrt me proteina k\u00ebrkon m\u00eb shum\u00eb aciditet dhe koh\u00eb p\u00ebr t\u2019u p\u00ebrpunuar.<\/p>\n
\u00c7far\u00eb t\u00eb b\u00ebni? P\u00ebrdorni vaj ulliri ose vaj kokosi p\u00ebr gatim. Kombinoni avokado, arra ose fara me perime q\u00eb nuk kan\u00eb niseshte. Konsumoni p\u00ebrdit\u00eb perime me gjethe t\u00eb gjelbra, q\u00eb ndihmojn\u00eb n\u00eb tretjen e yndyrnave.<\/p>\n
Mos pini uj\u00eb apo l\u00ebngje gjat\u00eb vakteve<\/p>\n
\u00c7far\u00eb duhet t\u00eb shmangni:<\/p>\n
Pirja e ujit gjat\u00eb ushqimit<\/p>\n
L\u00ebngjet e frutave gjat\u00eb vakteve<\/p>\n
\u00c7aji menj\u00ebher\u00eb pas ngr\u00ebnies<\/p>\n
Pse? Kur pini uj\u00eb gjat\u00eb vaktit, holloni l\u00ebngjet tret\u00ebse q\u00eb prodhon stomaku. Kjo b\u00ebn q\u00eb enzimat t\u00eb mos e kryejn\u00eb pun\u00ebn plot\u00ebsisht, duke penguar p\u00ebrthithjen e proteinave, karbohidrateve dhe yndyrave.<\/p>\n
\u00c7far\u00eb t\u00eb b\u00ebni? Pini uj\u00eb 10-15 minuta para vaktit. Pas ushqimit, prisni 45 minuta deri n\u00eb 1 or\u00eb para se t\u00eb pini uj\u00eb ose \u00e7aj. Kjo ruan koncentrimin e l\u00ebngjeve tret\u00ebse.<\/p>\n
Dy proteina t\u00eb koncentruara n\u00eb t\u00eb nj\u00ebjtin vakt<\/p>\n
Kombinime q\u00eb r\u00ebndojn\u00eb tretjen:<\/p>\n
Proshuta me vez\u00eb<\/p>\n
Arra me kos<\/p>\n
Mishi i pul\u00ebs dhe mishi i vi\u00e7it n\u00eb t\u00eb nj\u00ebjt\u00ebn pjat\u00eb<\/p>\n
Pse? Proteinat e koncentruara k\u00ebrkojn\u00eb m\u00eb shum\u00eb acid dhe m\u00eb shum\u00eb koh\u00eb p\u00ebr t\u2019u zb\u00ebrthyer. Kur bashkohen, shtojn\u00eb ngarkes\u00ebn p\u00ebr lukthin dhe zorr\u00ebt.<\/p>\n
\u00c7far\u00eb t\u00eb b\u00ebni? Konsumoni mishin ose peshkun pas nj\u00eb sallate t\u00eb fresk\u00ebt. Mos vononi shum\u00eb nga pjata e par\u00eb tek kryesorja (jo m\u00eb shum\u00eb se 10 minuta), n\u00eb m\u00ebnyr\u00eb q\u00eb enzimat t\u00eb jen\u00eb ende aktive.<\/p>\n
N\u00ebse nuk mund t\u00eb shmangni dy proteina n\u00eb nj\u00eb vakt, shoq\u00ebrojini me perime t\u00eb pasura me fibra si qep\u00ebt, brokoli, lulelakra ose sallatat jeshile.<\/p>\n
Zgjedhja e kombinimeve t\u00eb duhura ndihmon jo vet\u00ebm tretjen, por edhe ndikon n\u00eb energjin\u00eb dhe gjendjen e p\u00ebrgjithshme t\u00eb trupit.<\/p>\n
Shmangia e k\u00ebtyre gabimeve t\u00eb zakonshme mund t\u00eb b\u00ebj\u00eb diferenc\u00ebn mes nj\u00eb stomaku t\u00eb r\u00ebnduar dhe nj\u00eb organizmi q\u00eb funksionon leht\u00ebsisht.<\/p>\n
Nj\u00eb organiz\u00ebm i balancuar \u00ebsht\u00eb pasqyra m\u00eb e mir\u00eb e zakoneve t\u00eb sh\u00ebndetshme t\u00eb ushqimit!<\/p>\n","protected":false},"excerpt":{"rendered":"
Shum\u00eb ushqime kan\u00eb ritme t\u00eb ndryshme tretjeje: disa kalojn\u00eb shpejt n\u00eb zorr\u00eb, disa q\u00ebndrojn\u00eb m\u00eb gjat\u00eb n\u00eb stomak. Pik\u00ebrisht p\u00ebr k\u00ebt\u00eb arsye, disa kombinime mund t\u00eb ngarkojn\u00eb aparatin tret\u00ebs dhe t\u00eb krijojn\u00eb parehati. Sipas parimeve t\u00eb ajurved\u00ebs dhe udh\u00ebzimeve t\u00eb specialist\u00ebve t\u00eb ushqyerjes, disa produkte nuk rekomandohet t\u00eb konsumohen nj\u00ebkoh\u00ebsisht, sepse kan\u00eb p\u00ebrb\u00ebrje, shije dhe<\/p>\n","protected":false},"author":1,"featured_media":12360,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":{"0":"post-12359","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-lifestyle"},"_links":{"self":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/12359","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/comments?post=12359"}],"version-history":[{"count":1,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/12359\/revisions"}],"predecessor-version":[{"id":12361,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/12359\/revisions\/12361"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/media\/12360"}],"wp:attachment":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/media?parent=12359"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/categories?post=12359"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/tags?post=12359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}