Cdo gje e skuqur<\/strong>. Ushqime q\u00eb p\u00ebrmbajn\u00eb yndyrna trans<\/strong>.<\/p>\n\n\n\n N\u00eb t\u00eb kaluar\u00ebn, ushqimet e p\u00ebrpunuara jan\u00eb faj\u00ebsuar p\u00ebr nivele tep\u00ebr t\u00eb larta t\u00eb yndyr\u00ebs s\u00eb tep\u00ebrt. Pasi q\u00eb bashk\u00ebsia shkencore v\u00ebrtetoi faj\u00ebsin\u00eb e tyre p\u00ebrmes sondazheve dhe pas reagimeve t\u00eb konsumatorit, nd\u00ebrmarrjet gradualisht filluan t\u00eb t\u00ebrhiqen. Sigurisht, m\u00ebnyra m\u00eb e mir\u00eb dhe m\u00eb e sigurt \u00ebsht\u00eb t\u00eb kontrolloni p\u00ebrb\u00ebr\u00ebsit n\u00eb etiketat e vajit vegjetal t\u00eb hidrogjenizuar ose pjes\u00ebrisht t\u00eb hidrogjenizuar – dhe ta shmangni at\u00eb.<\/p>\n\n\n\n Arsyeja \u00ebsht\u00eb se yndyrnat trans shkat\u00ebrrojn\u00eb qelizat q\u00eb p\u00ebrb\u00ebjn\u00eb en\u00ebt tona t\u00eb gjakut; kjo natyrisht shkakton shfaqjen e inflamacionit. N\u00eb nj\u00eb studim t\u00eb publikuar nga Institucioni Amerikan i Sh\u00ebndetit<\/em><\/strong>, marrja e yndyrave trans shoq\u00ebrohej pozitivisht me prova t\u00eb inflamacionit sistemik dhe shoq\u00ebrohej me zhvillimin e s\u00ebmundjes koronare t\u00eb zemr\u00ebs dhe diabetit. P\u00ebr m\u00eb tep\u00ebr, shum\u00eb organizata sh\u00ebndet\u00ebsore n\u00eb t\u00eb gjith\u00eb bot\u00ebn nuk e njohin m\u00eb vajin e perimeve t\u00eb hidrogjenizuar si t\u00eb sigurt dhe argumentojn\u00eb se ai duhet t\u00eb kufizohet n\u00eb ushqime.<\/p>\n\n\n\n Buk\u00eb e bardh\u00eb<\/strong>. Nj\u00eb studim i botuar n\u00eb \u201cJournal of Nutrition\u201d lidh drith\u00ebrat e p\u00ebrpunuar (t\u00eb tilla si gruri), p\u00ebrfshir\u00eb buk\u00ebn e bardh\u00eb, me p\u00ebrqendrime t\u00eb larta t\u00eb proteinave inflamatore n\u00eb gjak. P\u00ebr m\u00eb tep\u00ebr, i nj\u00ebjti studim tregon se konsumi i drith\u00ebrave t\u00eb plot\u00eb shoq\u00ebrohet me nivele m\u00eb t\u00eb ul\u00ebta t\u00eb k\u00ebtyre proteinave. P\u00ebrfundimi? Buka e plot\u00eb \u00ebsht\u00eb m\u00eb e sh\u00ebndetshme dhe buka e bardh\u00eb \u00ebsht\u00eb shum\u00eb m\u00eb e fajshme se sa kemi menduar deri m\u00eb tani.<\/p>\n\n\n\n Ushqime q\u00eb p\u00ebrmbajn\u00eb natrium monoglutamine<\/strong>. Th\u00ebn\u00eb thjesht, ky ruajt\u00ebs nuk \u00ebsht\u00eb nj\u00eb element t\u00eb cilit trupi i njeriut \u00ebsht\u00eb p\u00ebrshtatur. Prandaj, \u00ebsht\u00eb akoma shum\u00eb e v\u00ebshtir\u00eb p\u00ebr t\u00eb kuptuar efektet e mundshme afatgjata t\u00eb ngr\u00ebnies s\u00eb tij. Ajo q\u00eb dihet mir\u00eb p\u00ebr monoglutamin\u00ebn e natriumit \u00ebsht\u00eb se si nj\u00eb kimik mund t\u00eb rris\u00eb pesh\u00ebn ton\u00eb, t\u00eb shkaktoj\u00eb dhimbje koke, t\u00eb rris\u00eb presionin e gjakut dhe mund t\u00eb shkaktoj\u00eb d\u00ebmtim t\u00eb m\u00ebl\u00e7is\u00eb.<\/p>\n\n\n\n Alkoli.<\/strong><\/p>\n\n\n\n Nj\u00eb pjes\u00eb t\u00eb nj\u00ebrz\u00ebve e konsiderojn\u00eb at\u00eb si nj\u00eb ushqim, edhe pse nuk \u00ebsht\u00eb ushqim, ai rrezikon sh\u00ebndetin ton\u00eb dhe nuk mund t\u00eb injorohet. N\u00eb ve\u00e7anti, konsumimi i tep\u00ebrt i alkolit shkakton reagime inflamatore n\u00eb trupin ton\u00eb n\u00eb m\u00ebnyr\u00ebn m\u00eb t\u00eb fsheht\u00eb dhe t\u00eb rrezikshme. N\u00eb teori, alkoli nuk shkakton ndonj\u00eb d\u00ebm t\u00eb q\u00ebndruesh\u00ebm n\u00ebse nuk e teprojm\u00eb. Konsumi i tep\u00ebrt mund t\u00eb lejoj\u00eb q\u00eb bakteret t\u00eb hyjn\u00eb n\u00eb traktin gastrointestinal n\u00eb pjes\u00ebn tjet\u00ebr t\u00eb trupit. Sigurisht, prania e baktereve fillon pastaj nj\u00eb p\u00ebrgjigje autoimune, e cila p\u00ebrfshin inflamacion dhe acarim.<\/p>\n\n\n\n Gluten.<\/strong><\/p>\n\n\n\n Ndoshta nuk ka asnj\u00eb p\u00ebrb\u00ebr\u00ebs tjet\u00ebr q\u00eb ka r\u00ebn\u00eb n\u00ebn mikroskop kaq fuqish\u00ebm vitet e fundit. Gluteni – nj\u00eb substanc\u00eb q\u00eb gjendet n\u00eb drith\u00ebra dhe miell – \u00ebsht\u00eb e njohur se shkakton \u00ebnjtje ose probleme me tretjen. K\u00ebto dhe gjetje t\u00eb tjera bindin nj\u00eb num\u00ebr n\u00eb rritje t\u00eb konsumator\u00ebve p\u00ebr t\u00eb ndaluar konsumimin e tij. Efektet an\u00ebsore t\u00eb glutenit – si\u00e7 u p\u00ebrmend m\u00eb lart p\u00ebrfshijn\u00eb \u00ebnjtje dhe probleme me tretjen – dhe besohet se vijn\u00eb nga reagimi inflamator i trupit ton\u00eb ndaj kimis\u00eb s\u00eb tij. Njer\u00ebzit q\u00eb abstenojn\u00eb nga marrja e gluten raportojn\u00eb t\u00eb ndjehen m\u00eb t\u00eb sh\u00ebndetsh\u00ebm.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Edhe pse shumica prej nesh e lidhin inflamacionin me \u00ebnjtje – di\u00e7ka q\u00eb \u00ebsht\u00eb e v\u00ebrtet\u00eb n\u00eb nj\u00eb far\u00eb mase – prania e saj mund t\u00eb sinjalizoj\u00eb probleme m\u00eb serioze sesa ajo. Inflamacioni \u00ebsht\u00eb n\u00eb thelb nj\u00eb mekaniz\u00ebm i nevojsh\u00ebm mbrojt\u00ebs i trupit ton\u00eb, pra e thene ndryshe rregullatori i qelizave dhe indeve tona, i […]<\/p>\n","protected":false},"author":1,"featured_media":3327,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[281,279,206,542,566,583,1,274],"tags":[],"class_list":{"0":"post-3326","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-amerike","8":"category-europe","9":"category-kuriozitete","10":"category-natyra","11":"category-shendeti","12":"category-shendetsore","13":"category-te-ndryshme","14":"category-ushqimi"},"yoast_head":"\n
Pothuajse gjith\u00e7ka q\u00eb skuqet fiton nj\u00eb shtres\u00eb t\u00eb trash\u00eb yndyre, t\u00eb ashtuquajtur\u00ebn kore. Edhe pse kjo kore \u00ebsht\u00eb jo e sh\u00ebndetshme, ajo q\u00eb shkakton inflamacion n\u00eb thelb jan\u00eb temperaturat n\u00eb t\u00eb cilat p\u00ebrgatitet ushqimi i skuqur. Temperaturat variojn\u00eb nga rreth 177 deri n\u00eb 191 grad\u00eb Celcius. N\u00eb k\u00ebto nivele, ushqimi prodhon glikozilimin, nj\u00eb reagim kimik tejet jo i sh\u00ebndetsh\u00ebm. Trupi yn\u00eb i merr k\u00ebto n\u00ebnprodukte si k\u00ebrc\u00ebnime dhe fillon reagimin inflamator. K\u00ebshtu q\u00eb kur ndjen nevoj\u00ebn p\u00ebr t\u00eb gllab\u00ebruar mish pule ose patate t\u00eb skuqura, ndaleni p\u00ebr nj\u00eb minut\u00eb dhe mendoni p\u00ebrs\u00ebri!<\/p>\n\n\n\n![\"\"](\"https:\/\/www.njoftime.co\/blog\/wp-content\/uploads\/2019\/10\/yndyrnat-trans.jpg\"){kind=spacer}
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Buka e bardh\u00eb dhe makaronat prishen shpejt n\u00eb sheqerna dhe k\u00ebshtu p\u00ebrthithen nga trupi yn\u00eb. K\u00ebto produkte shkaktojn\u00eb edhe inflamacion. Gjithashtu nj\u00eb ushqim i p\u00ebrpunuar q\u00eb shkon disi here kund\u00ebr natyr\u00ebs son\u00eb dhe d\u00ebshirave t\u00eb trupit ton\u00eb. Esht\u00eb pik\u00ebrisht p\u00ebrpunimi q\u00eb shum\u00eb nga k\u00ebto ushqime kalojn\u00eb n\u00ebp\u00ebr ato q\u00eb shqet\u00ebsojn\u00eb trupin ton\u00eb.<\/p>\n\n\n\n
Kjo \u00ebsht\u00eb di\u00e7ka q\u00eb adhuruesit e ushqimit kinez duhet t\u00eb mbajn\u00eb n\u00eb mend. Monoglutamina e natriumit mendohet se shkakton inflamacion, megjith\u00ebse mekanizmat e sakt\u00eb prapa k\u00ebtij reagimi nuk dihen sakt\u00ebsisht. Konsumimi i k\u00ebtij konservuesi besohet se shkakton inflamacion t\u00eb en\u00ebve t\u00eb gjakut. Shum\u00eb njer\u00ebz ankohen p\u00ebr acarim t\u00eb l\u00ebkur\u00ebs, skuqje dhe pezmatime pasi konsumojn\u00eb k\u00ebt\u00eb substanc\u00eb.<\/p>\n\n\n\n![\"\"](\"https:\/\/www.njoftime.co\/blog\/wp-content\/uploads\/2019\/10\/alkoli.jpg\")
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