Shum\u00eb bloger\u00eb kan\u00eb nisur nj\u00eb sfid\u00eb q\u00eb t\u00eb heqin dor\u00eb nga buka dhe t\u00eb ndjekin dieta q\u00eb nuk p\u00ebrmbajn\u00eb shum\u00eb karbohidrate. Ata shpjegojn\u00eb se \u00e7far\u00eb ka ndryshuar n\u00eb jet\u00ebn e tyre q\u00eb kur kan\u00eb vendosur t\u00eb heqin dor\u00eb nga konsumimi i produkteve me baz\u00eb mielli. Rezultatet jan\u00eb v\u00ebrtet mbres\u00ebl\u00ebn\u00ebse: l\u00ebkura e tyre b\u00ebhet m\u00eb e sh\u00ebndetshme , humbasin pesh\u00eb dhe b\u00ebhen m\u00eb energjike.<\/p>\n
Por a funksionojn\u00eb v\u00ebrtet t\u00eb gjitha k\u00ebto k\u00ebshilla?<\/p>\n
Buka e grurit ose e thekrit, \u00ebsht\u00eb absolutisht e mir\u00eb. K\u00ebto produkte jan\u00eb t\u00eb sh\u00ebndetshme, kur kokrrat p\u00ebrpunohen, ato humbin vlerat e tyre. Mielli ruan vet\u00ebm rreth 30% t\u00eb substancave t\u00eb dobishme q\u00eb p\u00ebrmbante p\u00ebrpara se t\u00eb p\u00ebrpunohej. Jet\u00ebgjat\u00ebsia e miellit \u00ebsht\u00eb rreth 12 muaj.<\/p>\n
Mungesa e shijes!<\/p>\n
Le ta pranojm\u00eb t\u00eb gjith\u00eb se buka e bardh\u00eb nuk ka shije. Por kjo \u00ebsht\u00eb arsyeja pse shum\u00eb njer\u00ebz e duan at\u00eb. Nuk ju pengon t\u00eb shijoni shijen e mishit, sup\u00ebs apo djathit q\u00eb hani.<\/p>\n
Toksiciteti!<\/p>\n
Bota moderne k\u00ebrkon sa m\u00eb shum\u00eb grur\u00eb. N\u00eb m\u00ebnyr\u00eb q\u00eb t\u00eb rritet m\u00eb shum\u00eb grur\u00eb n\u00eb periudha m\u00eb t\u00eb shkurtra kohore, fermer\u00ebt e sp\u00ebrkasin at\u00eb me pesticide. Dhe p\u00ebr ta mbrojtur at\u00eb nga brejt\u00ebsit dhe k\u00ebrpudhat, trajtohet me substanca t\u00eb ndryshme kimike. P\u00ebr m\u00eb tep\u00ebr, p\u00ebr ta b\u00ebr\u00eb miellin t\u00eb bardh\u00eb, prodhuesit e zbardhin duke p\u00ebrdorur t\u00eb nj\u00ebjtat substanca q\u00eb ne p\u00ebrdorim p\u00ebr larje: peroksid benzoil, persulfate dhe dioksid klori. P\u00ebrpara se t\u00eb blini buk\u00eb, sigurohuni q\u00eb t\u00eb jet\u00eb b\u00ebr\u00eb me miell organik, jo me miell t\u00eb rafinuar. Mielli i rafinuar i n\u00ebnshtrohet procedurave t\u00eb p\u00ebrshkruara m\u00eb sip\u00ebr.<\/p>\n
Problemet e l\u00ebkur\u00ebs!<\/p>\n
Ne jemi ajo q\u00eb ham\u00eb. Dhe n\u00ebse nj\u00eb person ha kryesisht produkte mielli, ai mund t\u00eb p\u00ebrballet me probleme t\u00eb l\u00ebkur\u00ebs. Aknet zakonisht shkaktohen nga gluteni q\u00eb gjendet n\u00eb buk\u00eb. Trupi nuk mund t\u00eb nxjerr\u00eb gluten, k\u00ebshtu q\u00eb shkakton edhe d\u00ebmtime t\u00eb zorr\u00ebve. Para se t\u00eb shkoni te nj\u00eb dermatolog, provoni s\u00eb pari t\u00eb ndryshoni diet\u00ebn tuaj.<\/p>\n
Probleme me tretjen!<\/p>\n
Gluteni, si\u00e7 e aluduam m\u00eb lart, mund t\u00eb shkaktoj\u00eb probleme t\u00eb ndryshme t\u00eb tretjes. Buka me drith\u00ebra integrale p\u00ebrmban nj\u00eb element t\u00eb r\u00ebnd\u00ebsish\u00ebm, fibra, nd\u00ebrsa produktet e miellit nuk e kan\u00eb k\u00ebt\u00eb. 5-6 feta buk\u00eb me drith\u00ebra n\u00eb dit\u00eb ju sigurojn\u00eb mjaft fibra p\u00ebr t\u00eb p\u00ebrmbushur norm\u00ebn ditore. N\u00ebse d\u00ebshironi ta merrni k\u00ebt\u00eb norm\u00eb duke ngr\u00ebn\u00eb fruta dhe perime, duhet t\u00eb hani 14 moll\u00eb, 21 karota, 25 domate ose rreth 5 kg tranguj.<\/p>\n
Plakja e parakohshme!<\/p>\n
Si\u00e7 e dini tashm\u00eb, buka e bardh\u00eb \u00ebsht\u00eb nj\u00eb produkt q\u00eb nuk p\u00ebrmban substanca t\u00eb dobishme. Ngr\u00ebnia e ushqimeve q\u00eb nuk p\u00ebrmbajn\u00eb vitamina e b\u00ebn t\u00eb pamundur q\u00eb trupi yn\u00eb t\u00eb q\u00ebndroj\u00eb i ri. Pra, ata q\u00eb i duan produktet e miellit t\u00eb rafinuar priren t\u00eb duken m\u00eb t\u00eb vjet\u00ebr se sa jan\u00eb n\u00eb t\u00eb v\u00ebrtet\u00eb.<\/p>\n
Var\u00ebsia!<\/p>\n
Buka \u00ebsht\u00eb si nj\u00eb drog\u00eb. Mielli i bardh\u00eb b\u00ebn q\u00eb t\u00eb rritet niveli i sheqerit n\u00eb gjak dhe si rrjedhoj\u00eb rritet niveli i insulin\u00ebs. Kur hani nj\u00eb fet\u00eb buk\u00eb, sheqeri n\u00eb gjak rritet shpejt, por m\u00eb pas bie shpejt dhe ju filloni t\u00eb ndiheni m\u00eb keq dhe d\u00ebshironi t\u00eb hani m\u00eb shum\u00eb karbohidrate t\u00eb shpejta p\u00ebr t’u ndjer\u00eb m\u00eb mir\u00eb. Ndryshime t\u00eb tilla drastike n\u00eb nivelet e sheqerit n\u00eb gjak mund t\u00eb \u00e7ojn\u00eb edhe n\u00eb diabet.<\/p>\n
Pesha e tep\u00ebrt dhe obeziteti!<\/p>\n
P\u00ebr shum\u00eb njer\u00ebz, kjo mund t\u00eb jet\u00eb arsyeja num\u00ebr nj\u00eb p\u00ebr t\u00eb l\u00ebn\u00eb ushqimin me miell t\u00eb rafinuar. M\u00eb shum\u00eb se 70% e njer\u00ebzve q\u00eb nuk han\u00eb buk\u00eb humbin pesh\u00eb brenda 2 jav\u00ebve t\u00eb para.<\/p>\n
Nj\u00eb fet\u00eb buk\u00eb e mesme p\u00ebrmban 0,6 g fibra dhe p\u00ebrb\u00ebr\u00ebsit e tjer\u00eb kthehen n\u00eb yndyr\u00eb t\u00eb trupit. Indeksi glicemik p\u00ebr buk\u00ebn \u00ebsht\u00eb edhe m\u00eb i lart\u00eb se p\u00ebr \u00e7okollat\u00ebn. Dhe niseshteja e p\u00ebrmbajtur n\u00eb pasta shp\u00ebrb\u00ebhet n\u00eb traktin tret\u00ebs dhe shnd\u00ebrrohet n\u00eb glukoz\u00eb q\u00eb hyn n\u00eb qarkullimin e gjakut, q\u00eb do t\u00eb thot\u00eb se s\u00eb shpejti do t’ju b\u00ebj\u00eb t\u00eb ndiheni t\u00eb uritur.<\/p>\n","protected":false},"excerpt":{"rendered":"
Shum\u00eb bloger\u00eb kan\u00eb nisur nj\u00eb sfid\u00eb q\u00eb t\u00eb heqin dor\u00eb nga buka dhe t\u00eb ndjekin dieta q\u00eb nuk p\u00ebrmbajn\u00eb shum\u00eb karbohidrate. Ata shpjegojn\u00eb se \u00e7far\u00eb ka ndryshuar n\u00eb jet\u00ebn e tyre q\u00eb kur kan\u00eb vendosur t\u00eb heqin dor\u00eb nga konsumimi i produkteve me baz\u00eb mielli. Rezultatet jan\u00eb v\u00ebrtet mbres\u00ebl\u00ebn\u00ebse: l\u00ebkura e tyre b\u00ebhet m\u00eb e<\/p>\n","protected":false},"author":1,"featured_media":7738,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[31],"tags":[],"class_list":{"0":"post-7737","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-health-beauty"},"_links":{"self":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/7737","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=7737"}],"version-history":[{"count":1,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/7737\/revisions"}],"predecessor-version":[{"id":7739,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/posts\/7737\/revisions\/7739"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/media\/7738"}],"wp:attachment":[{"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/media?parent=7737"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/categories?post=7737"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/revistatrend.com\/index.php\/wp-json\/wp\/v2\/tags?post=7737"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}