Kwesinye sezindatshana, sichaze ngokuningiliziwe umehluko phakathi kwama-carbohydrate awusizo futhi angasizi kakhulu. Namuhla sizokhuluma ngokuningiliziwe ngalawo ma-carbohydrate ahlukaniswa njengawusizo futhi athatha isikhundla esiphambili kuwo. Kukhulunywa kakhulu ngalesi sithelo ngenxa yokuqukethwe okuphezulu kukashukela nesitashi kuso. Lapho ubhanana usuvuthwe ngokugcwele, unombala ophuzi ocebile namabala amnyama, kuyilapho inani likashukela elikuwo lifinyelela izinga eliphezulu. Nakuba ubhanana ongavuthiwe unothe ngesitashi esingazweli. Lolu hlobo lwesitashi alugayeki ngumzimba. Lokhu kusho ukuthi ayingeni egazini, ngakho-ke, ayinawo umthelela omubi emazingeni kashukela egazini. Kuyaqapheleka ukuthi isitashi esingazweli siwukudla kwamagciwane atholakala emathunjini futhi enye “yemikhiqizo” yokuwohloka kwesitashi esingazweli yi-butyric acid. Le asidi ingenye yama-acids ama-short chain abaluleke kakhulu empilweni yamathumbu. Lezi zindaba zingase zethuse abaningi. Yebo, amazambane angama-carbohydrate amahle, afanele ukudla okunempilo. Konke kumayelana nendlela oyipheka ngayo. Isibonelo, uma ugxoba amazambane, kuzodala i-spike kushukela wegazi ngenxa yenkomba ephezulu ye-glycemic yamazambane abunjiwe. Kodwa-ke, uma ubeka amazambane esiqandisini amahora amaningana, kuzoba nokwanda kwesitashi esimelana nazo zonke izinzuzo eziza nalo. Lawa mazambane angafakwa esaladini. Konke okuhlobene namajikijolo kuhle kithi kanye ne-microflora yethu ye-symbiotic. Amajikijolo aqukethe inkomba ephansi ye-glycemic futhi awabangeli ukukhishwa kwe-insulin ngobuningi. Ngaphezu kwalokho, lawa ma-carbohydrate acebile kuma-antioxidants futhi kufanele abe etafuleni labo bonke abadla imifino kanye ne-omnivore ngenkathi. Abantu abaningi bamelene ngokuqinile ne-legume ngezizathu ezihlukahlukene. Ngempela, kwabanye abantu, umsebenzi wokugaya ubhontshisi ungaba nzima ohlelweni lokugaya ukudla. Ngesikhathi esifanayo, ubhontshisi aqukethe i-fiber ewusizo, isibonelo, ama-oligosaccharides. Ucwaningo oluningi lubonisa ukuthi ukudla okusanhlamvu kunciphisa ingozi yesifo senhliziyo nemithambo yegazi. Ubhontshisi unezinto ezihlukahlukene - ungafakwa esobho, izitshulu, amasaladi, futhi udliwe wodwa. Yiqiniso, ukudla okunjalo akukona okwansuku zonke, kodwa kunconywa ukwengeza ubhontshisi ekudleni kanye ngesonto.
2022-11-11