Masikhulume iqiniso: isilungulela yigama elinesizotha elenza okuncane ukuchaza umlilo wangempela kumphimbo. Kungabangelwa ukungondleki kahle noma izinkinga zempilo, futhi uma lokhu kwenzeka kaningi, kubalulekile ukubonana nodokotela futhi ubuyekeze ukudla kwakho. Kodwa-ke, ngawo kanye umzuzu wokubonakaliswa kwesilungulela, ngifuna ukuthola okungenani ikhambi elithile elizosiza ekunciphiseni ukungakhululeki.
I-inthanethi igcwele ulwazi lokuthi i-apula cider vinegar yemvelo iyikhambi elilungile. Umfundi oneziqu e-Arizona State University wenza ucwaningo lapho abantu badla khona upelepele base bengazange baphuze imithi, baphuze i-antacid eyayinoviniga we-apula cider, noma baphuze uviniga we-apula cider oxutshwe namanzi. Abantu abahlolwayo abathathe noma yiliphi kulezi zinhlobo ezimbili zikaviniga bajwayele ukuzizwa bephilile futhi bengenazo izimpawu zesilungulela. Kodwa-ke, umcwaningi uyanezela ukuthi ucwaningo olwengeziwe luyadingeka ukuze ufune ngokufanele izinto zemilingo ze-apula cider uviniga ekwelapheni isilungulela.
Nokho, uviniga ngempela isebenza kwabanye abantu abanezimpawu ezithambile zesilungulela. I-asidi esesiswini idlula emphinjeni (ehlanganisa umphimbo nesisu) bese iyayicasula, ibangele ukuvutha nomuzwa oqinile esifubeni. I-apula cider uviniga i-asidi emnene engakwazi ukwehlisa i-pH esiswini.
“Khona-ke isisu asikho isidingo sokuzakhela i-asidi yaso,” kusho i-gastroenterologist nomqondisi we-Digestive Disease Project, u-Ashkan Farhadi. Ngomqondo othile, ngokuthatha i-asidi ethambile, unciphisa i-asidi yesisu.
Into esemqoka okufanele uyiqonde: ayisebenzi kuwo wonke umuntufuthi ngezinye izikhathi ukusebenzisa i-apula cider uviniga kungenza isilungulela sibe sibi nakakhulu, ikakhulukazi uma une-reflux noma i-bowel syndrome ecasulayo.
“I-apula cider uviniga ingase ibe usizo ezimweni ezithambile, kodwa nakanjani ayisizi ekuvukeleni okusesilinganisweni noma okunzima,” kuphetha uFarhadi.
Uma unenkinga enkulu yesilungulela ngokuqhubekayo, kungcono ukubonana nodokotela. Kodwa uma unesilungulela kancane ngemva kokudla i-wasabi, i-chili, ijinja, nokunye ukudla okubabayo, ungazama ukuxubha ithisipuni likaviniga engxenyeni yengilazi yamanzi futhi ubuke isimo sakho. U-Farhadi uncoma ukuthatha lesi siphuzo esiswini esingenalutho njengoba sehlisa i-pH kangcono.
Iphuzu elibalulekile ukukhethwa kwe-apula cider uviniga. Kukhona uviniga omningi wokwenziwa emashalofini ezitolo ezinkulu, empeleni, ongenawo nhlobo ama-apula. Udinga ukubheka uviniga wemvelo, obiza okungenani izikhathi ezi-2 ngaphezu kokwenziwa. Ithengiswa emabhodleleni engilazi (ayikho ipulasitiki!) futhi iqukethe kuphela uviniga we-apula cider noma ama-apula namanzi. Futhi naka phansi kwebhodlela: kuviniga we-apula cider wemvelo, ungabona i-sediment, okuyinto, ngencazelo, ayikwazi ukwakhiwa.
Kufanele futhi unake amandla kaviniga. I-apula cider uviniga yemvelo ingaba namandla angekho ngaphezu kuka-6%, kuyilapho inkomba yokwenziwa ifinyelela ku-9%, futhi lokhu kufana neviniga yetafula. Futhi akufanele kube khona imibhalo efana nokuthi “Acetic acid” noma “Apple flavored” kulebula. I-apula cider uviniga, isikhathi.
I-apula cider uviniga wemvelo muhle. I-synthetic yimbi.
Uma i-apula cider uviniga isiza, kuhle! Uma uzwa sengathi isilungulela sakho siya ngokuba sibi kakhulu, sekuyisikhathi sokuthi ubone udokotela wakho futhi uhlole kabusha ukudla kwakho.