{"id":2715,"date":"2018-09-13T21:55:44","date_gmt":"2018-09-13T19:55:44","guid":{"rendered":"https:\/\/www.njoftime.co\/blog\/?p=2715"},"modified":"2018-09-15T08:13:04","modified_gmt":"2018-09-15T06:13:04","slug":"e-verteta-rreth-cokollatave-me-stevia","status":"publish","type":"post","link":"https:\/\/www.njoftime.co\/blog\/e-verteta-rreth-cokollatave-me-stevia.html","title":{"rendered":"E v\u00ebrteta rreth \u00e7okollatave me &#8221;Stevia&#8221;"},"content":{"rendered":"<p>M\u00eb 1887, botanisti zviceran <strong>Dr. Moises Santiago Bertoni<\/strong> eksploroi pyjet e lindore te Paraguajit ku dhe vete zbuloj <strong>Stevia-n<\/strong>, nj\u00eb shkurre e cila arrinte 80 cm n\u00eb lart\u00ebsi.<br \/>\nPak koh\u00eb pas botimit shkencor, thekson se, &#8220;Nj\u00eb pjes\u00eb e flet\u00ebve te Stevia-s pak milimetra katror\u00eb, ishte e aft\u00eb p\u00ebr t\u00eb prodhuar nj\u00eb ndjesi t\u00eb \u00ebmb\u00ebl n\u00eb goj\u00eb e cila zgjat p\u00ebr nj\u00eb or\u00eb dhe disa gjethe te vogla jan\u00eb t\u00eb mjaftueshme p\u00ebr t\u00eb \u00ebmb\u00eblsuar nj\u00eb filxhan kafe ose nj\u00eb \u00e7aj t\u00eb fort\u00eb &#8220;.<\/p>\n<p><a href=\"https:\/\/www.njoftime.co\/blog\/wp-content\/uploads\/2018\/09\/stevia.png\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-2719 alignleft\" src=\"https:\/\/www.njoftime.co\/blog\/wp-content\/uploads\/2018\/09\/stevia-300x201.png\" alt=\"\" width=\"300\" height=\"201\" srcset=\"https:\/\/www.njoftime.co\/blog\/wp-content\/uploads\/2018\/09\/stevia-300x201.png 300w, https:\/\/www.njoftime.co\/blog\/wp-content\/uploads\/2018\/09\/stevia-768x516.png 768w, https:\/\/www.njoftime.co\/blog\/wp-content\/uploads\/2018\/09\/stevia-1024x687.png 1024w, https:\/\/www.njoftime.co\/blog\/wp-content\/uploads\/2018\/09\/stevia-696x467.png 696w, https:\/\/www.njoftime.co\/blog\/wp-content\/uploads\/2018\/09\/stevia-1068x717.png 1068w, https:\/\/www.njoftime.co\/blog\/wp-content\/uploads\/2018\/09\/stevia-626x420.png 626w, https:\/\/www.njoftime.co\/blog\/wp-content\/uploads\/2018\/09\/stevia.png 1095w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>N\u00eb vitin 1931, kimist\u00ebt franceze identifikuan <strong>glycosidet<\/strong> kryesore n\u00eb Stevia-s q\u00eb i japin shijen e \u00ebmb\u00ebl, Gj\u00eb b\u00ebri k\u00ebto glycoside te ve\u00e7anta shkencore dhe teknologjike, <strong><em>steviosidet<\/em><\/strong> me \u00ebmb\u00eblsi intensitet 250-300 her\u00eb t\u00eb sheqerit dhe sheqer diabetik <strong>Rebaudioside A<\/strong> me fuqi 200-300 her\u00eb me e embel. P\u00ebr k\u00ebt\u00eb pik\u00eb\u00a0 theksoj se \u00ebmb\u00eblsimi potencial e nj\u00eb substance ndryshon me past\u00ebrti, temperatura, pH, prania e komponent\u00ebve t\u00eb tjer\u00eb t\u00eb ushqimit, etj<\/p>\n<p><strong>Rebukidozidi A<\/strong> dhe <strong>Steviosidi<\/strong> kan\u00eb nj\u00eb pesh\u00eb molekulare t\u00eb lart\u00eb (respektivisht 967.01 dhe 804.9) dhe prandaj nuk absorbohen nga tretja e zorr\u00ebve. N\u00eb t\u00eb nj\u00ebjt\u00ebn koh\u00eb, njeriu nuk ka enzime t\u00eb degradimit t\u00eb k\u00ebtyre substancave. Prandaj \u00ebsht\u00eb e arsyeshme q\u00eb n\u00ebse biokimia e njeriut mund t\u00eb ndikohet nga k\u00ebto substanca, kjo mund t\u00eb b\u00ebhet vet\u00ebm nga metabolizmi i tyre n\u00eb tretesin e zorr\u00ebve dhe jo nga thithja e tyre e drejtp\u00ebrdrejt\u00eb.<br \/>\nN\u00eb t\u00eb v\u00ebrtet\u00eb, <strong>Rebuciadoside A<\/strong> dhe <strong>Stebiosidi<\/strong> jan\u00eb metabolizuar nga flora e zorr\u00ebve njer\u00ebzore (kryesisht nga bakteriet) tek <strong>Steviole<\/strong>.<br \/>\nStevioli mbetet i paprekur nga veprimi i mikroorganizmave t\u00eb flor\u00ebs s\u00eb zorr\u00ebve dhe ndjek rrug\u00ebt e absorbimit dhe sekretimit.<\/p>\n<p><strong>Miratimi p\u00ebrfundimtar i glycosides Steviole <em>p\u00ebr p\u00ebrdorim si nj\u00eb &#8220;sheqer diabetik&#8221;<\/em> n\u00eb Bashkimin Europian u botua n\u00eb Gazet\u00ebn Zyrtare t\u00eb Bashkimit Europian m\u00eb 12.11.2011<\/strong><\/p>\n<p>Siguria e <strong>Stevias<\/strong>, me performanc\u00eb dhe kalori zero, por kryesisht origjina e saj natyrore, shpejt jap\u00eb k\u00ebtij sheqer diabetik nj\u00eb popullaritet t\u00eb madh. Brenda pak viteve, dhjetra produkte t\u00eb ushqimeve me <strong>Stevia<\/strong>, q\u00eb e rrisin shum\u00eb m\u00eb mir\u00eb , p\u00ebrfshin nj\u00eb sheqer diabetik sheqer p\u00ebrbashk\u00ebt ose z\u00ebvend\u00ebsuesit t\u00eb njohur dhe kjo mund t\u00eb jet\u00eb e v\u00ebrtet\u00eb\u00a0 me nj\u00eb baz\u00eb, por me kusht t\u00eb\u00a0 <strong>Stevias<\/strong> ka qen\u00eb krejt\u00ebsisht t\u00eb z\u00ebvend\u00ebsuar sheqer p\u00ebrbashk\u00ebt ose artificial t\u00eb tjera por kjo ndodh rrall\u00eb n\u00eb ushqimet e p\u00ebrpunuara, sepse Stevia ndryshojn\u00eb fuqish\u00ebm karakteristikat organoleptike (sidomos cil\u00ebsi dhe shije) .<\/p>\n<p>K\u00ebtu \u00ebsht\u00eb historia e \u00e7okollatave &#8220;me Stevia&#8221;:<\/p>\n<p>Konsumator\u00ebt marrin mesazhin p\u00ebrmes reklamave t\u00eb k\u00ebtyre produkteve, ata do t\u00eb blejn\u00eb nj\u00eb \u00e7okollat\u00eb q\u00eb p\u00ebrmban <strong>Stevia<\/strong>, dhe jo sheqer. Askund dhe kurr\u00eb nuk eshte d\u00ebgjuar n\u00eb reklama televizive dhe\u00a0 vet\u00ebm fjale t\u00eb shumta.<\/p>\n<p>\u00c7okollatat&#8221;<strong>Stevia<\/strong>&#8221; jan\u00eb n\u00eb thelb \u00e7okollata me nj\u00eb sasi t\u00eb madhe t\u00eb polioleve, t\u00eb cilat mund t\u00eb arrijn\u00eb 48 gram \/ 100 gram<\/p>\n<p>Pra\u00a0 gjysma e \u00e7okollat\u00ebs \u00ebsht\u00eb polioli dhe Stevia? por\u00a0 Stevia ose m\u00eb t\u00eb mir\u00eb glycosidet <strong>Steviole<\/strong> nuk kalon shum\u00ebn prej 0.005 gram. p\u00ebr 100 g. produkt ,Po mire e degjuat !!!<\/p>\n<p>Polioli (ose alkole sheqeri) \u00ebsht\u00eb nj\u00eb grup i absorbimit t\u00eb ul\u00ebt t\u00eb karbohidrateve me trupin e njeriut, duke rezultuar n\u00eb nj\u00eb pjes\u00eb nuk ndikojn\u00eb nivelet e sheqerit n\u00eb gjak t\u00eb tilla si sheqer i tavolines dhe p\u00ebr t\u00eb mbajtur efikasitetin m\u00eb t\u00eb ul\u00ebt kalorive (2.4 kalori n\u00eb krahasim me 4 kalori per gram , p\u00ebrkat\u00ebsisht). K\u00ebto substanca jan\u00eb n\u00eb gjendje p\u00ebr t\u00eb z\u00ebvend\u00ebsuar sheqerin n\u00eb \u00e7okollat\u00eb me sukses, kryesisht p\u00ebr shkak t\u00eb volumit q\u00eb\u00a0 shtoni .<\/p>\n<p>Ata q\u00eb e teprojne me sasin\u00eb e konsumit t\u00eb \u00e7okollatave t\u00eb tilla dhe lloje\u00a0 t\u00eb ndryshme t\u00eb \u00e7rregullimeve gastrointestinale, sigurisht nuk duhet t\u00eb faj\u00ebsojn\u00eb <strong>Stevian<\/strong>, t\u00eb cilat pothuajse nuk ekziston n\u00eb k\u00ebto \u00e7okollata , por polyols!<\/p>\n<p>Efektet an\u00ebsore q\u00eb mund t\u00eb ndodhin nga konsumi i shpesht\u00eb i sasive t\u00eb m\u00ebdha t\u00eb polyols, q\u00eb p\u00ebrfshijn\u00eb \u00e7;rregullime gastrointestinale dhe acarimit t\u00eb sindromi i zorr\u00ebve nervoze, k\u00ebshtu arsyes dhe duhet t\u00eb p\u00ebrjashtohet kur zbatohet si protokoll relativisht e re &#8220;terapeutike&#8221; ushqyese p\u00ebr probleme t\u00eb ndryshme gastrointestinale d\u00ebgjuar n\u00eb em\u00ebr t\u00eb <strong>FODMAP<\/strong>.<\/p>\n<p>Tani ju e dini q\u00eb kur ju reklamojn\u00eb nj\u00eb \u00e7okollat\u00eb &#8220;Stevia&#8221; ata n\u00eb t\u00eb v\u00ebrtet\u00eb i referohen nj\u00eb \u00e7okollate me poliole dhe gjurm\u00eb t\u00eb Stevias, ndryshimi i vog\u00ebl i t\u00eb cilit n\u00eb prodhimin kalorik nga nj\u00eb \u00e7okollat\u00eb klasike sheqeri, nuk justifikon n\u00eb asnj\u00eb m\u00ebnyr\u00eb\u00a0 dhe konsumin\u00a0 e shpesht\u00eb.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>M\u00eb 1887, botanisti zviceran Dr. Moises Santiago Bertoni eksploroi pyjet e lindore te Paraguajit ku dhe vete zbuloj Stevia-n, nj\u00eb shkurre e cila arrinte 80 cm n\u00eb lart\u00ebsi. Pak koh\u00eb pas botimit shkencor, thekson se, &#8220;Nj\u00eb pjes\u00eb e flet\u00ebve te Stevia-s pak milimetra katror\u00eb, ishte e aft\u00eb p\u00ebr t\u00eb prodhuar nj\u00eb ndjesi t\u00eb \u00ebmb\u00ebl n\u00eb [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2716,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[278,273,488,566,291],"tags":[],"class_list":{"0":"post-2715","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-bota","8":"category-embelsira","9":"category-life-style","10":"category-shendeti","11":"category-ushqime"},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.2 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>E v\u00ebrteta rreth \u00e7okollatave me &#039;&#039;Stevia&#039;&#039; - Blogu i 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