Mayelana nokudla kwabangcwabi
Ngo-1863, umngcwabi waseNgilandi uWilliam Bunting wabhala ipheshana elalinesihloko esithi A Letter on Completeness to the Public. Eqinisweni, lena kwakuyincwadi yokuqala yokudla okunomsoco, umbhali wayo owakhuluma ngeminyaka yakhe eminingi yemizamo eyize yokulahlekelwa isisindo - ku-60 enesisindo esingu-100 kg. Ukugwedla okusebenzayo, ukugibela amahhashi, ukugeza ngodaka nezinye izindlela ezibonakala zisebenza ngempumelelo kuphela kwaholela ekwandeni kwesifiso sokudla. Okuwukuphela kwendlela ephumelelayo kwakuwukudla okuyalelwe u-Bunting uDkt. William Harvey, oweluleka ngokuthi kukhishwe isinkwa, ushukela, amazambane, ibhotela, ubisi nobhiya ekudleni, njengoba “kugcwele ama-carbohydrate futhi kuholela ekuphazamisekeni kwezinqubo ze-metabolic.” Ngaphezu kwalokho, udokotela wenza uhlelo lokudla olucacile olwalungakaze lwenziwe muntu ngaphambili. Ezinyangeni ezimbalwa, umngcwabi wehle ngo-30 kg ekudleni okune-carb ephansi, futhi uhlelo lwakhe olunamakhasi angu-16 lwaba oludayiswa kakhulu emhlabeni.
Intatheli yeSayensi uHarold McGee, umbhali we-On Food & Cooking: The Science & Lore of the Kitchen, enye yezincwadi zokupheka eziyishumi ezinhle kakhulu zekhulu le-XNUMXth, ukholelwa ukuthi ubunzima obungapheli bokuncipha kanye nokuncipha ekudleni buqale ngencwajana kaBunting. Kusukela lapho isintu sathola ukuthi ukudla kwenziwa ngamafutha, amaprotheni nama-carbohydrate, ngayinye yalezi zinto kubikwa ukuthi ayinampilo futhi ikhishwa inyumbazane ngezikhathi ezithile. Siyazi nge-carbohydrate-free (ketogenic, i-paleolithic nokudla Atkins), okunamafutha aphansi (i-DASH ne-Pritikin), kanye nokudla okungenawo amaprotheni. Kodwa iqiniso liwukuthi akukho kulokhu kudla okufakazelwa ngokwesayensi ukuthi kuyasebenza.
“Ngesikhathi ngiqala ukubhala ngokudla, ngangikuthanda kakhulu ubudlelwano phakathi kokudla okunempilo nempilo yabantu. Kepha ngemuva kweminyaka eyi-10, ngithole ukuthi yonke imiqondo yokudla okunempilo ishintshile! Ngemuva kwalokho, nginqume ukuthi ngeke ngiphinde ngikwenze lokhu, - uHarold McGee usitshele ngesikhathi evakashele eMoscow emkhosini weTwin Science science. “Ngaphezu kwakho konke, ososayensi abakakwazi ngokwanele mayelana nokuthi umzimba womuntu usebenza kanjani, yini ngempela edingekayo ukuze usebenze kahle, ukuthi kufanele sidle amaprotheni, amafutha noma ama-carbohydrate amangaki nokuthi umzimba ushintsha kanjani emini. Ngokombono wesayensi, akekho ongancoma abantu ukuthi badle ukudla okuthile. ”
Mayelana nezitha eziyinhloko zesintu
Maphakathi nekhulu leminyaka elidlule, kwatholakala isitha sokuqala sesintu e-United States, futhi kwakungeyona iSoviet Union, kodwa… amafutha! Kwamenyezelwa ukuthi ukudla okunamafutha kubangela isifo sokuqina kwemithambo yegazi nesifo senhliziyo, futhi lapho sidla amafutha amaningi, ayanda amathuba okuba nalezi zifo. Namuhla, ngemva kweminyaka engu-60, odokotela bayaqaphela ukuthi ukudla okunamafutha amancane akunampilo ngokwedlulele ngoba kunoshukela kanye nama-kilojoule amaningi. Kodwa nalapha uHarold McGee weluleka ngokuthi angahambi kakhulu ngemikhawulo: “Yebo, ushukela akufanele udliwe ngokwehlukana, kodwa lokhu akusho ukuthi udinga ukukukhipha ngokuphelele. Izaqathi, amawolintshi, noma ama-apula aqukethe ushukela omningi, ongeyona ingozi. Ngokuqondene nokuvinjelwa okuyimfashini kwamanye ama-carbohydrate, ake sibheke eMpumalanga: eChina naseJapane, inani eliphakeme lama-centenarians, kanye nokudla kwabo ngama-carbohydrate aqinile kanye nobuncane bamaprotheni. "
Ukuthi sonke sihlukile
Ngo-2018, udokotela waseStanford University uChristopher Gardner wenza ucwaningo lokuthola unomphela - okusebenza kangcono: ukudla okunamafutha amancane noma ukudla okungenamakhabohayidrethi? Ukuhlolwa kubandakanye amavolontiya angama-600 abekwa ngezikhathi ezithile kulezi zinhlobo ezimbili zokudla. Imiphumela yayingakhuthazi: abanye banciphile, kanti abanye abakhuthazanga. Ngaphezu kwalokho, amanye amavolontiya aze akwazi ukuba ngcono! Kulokhu, ososayensi bafinyelele esiphethweni esidabukisayo sokuthi ukudla okusiza umuntu anciphise umzimba akusebenzi nakancane kwabanye. Konke kungumuntu ngamunye.
UHarold McGee uyawuqinisekisa lo mbono: “Umzimba womuntu uvumelana kalula nakho konke: singaphila ezindaweni ezishisayo nase-Arctic. Imizimba yethu yakhiwe ngendlela yokuthi sikwazi ukuphatha noma yikuphi ukudla esingakuthola. Uhlobo olungcono kakhulu lokudla kumuntu luwukuhlukahluka: kunemikhiqizo eminingi ehlukene, futhi ngakho-ke akukho noyedwa wabo oningi kakhulu noma, ngokuphambene nalokho, ukuntuleka. Uma ufuna ukuphila isikhathi eside futhi ube nempilo enhle, udinga ukunaka hhayi kuphela ukudla okunomsoco, kodwa nokuthi zingaki izinyathelo ozithatha nsuku zonke, yiziphi izinkinga zempilo abazali bakho ababenazo, njalonjalo. Ngokwesibonelo, uWinston Churchill wafa eneminyaka engu-90 ubudala, ebhema ugwayi futhi ephuza i-whisky nsuku zonke njengohlanya, ethanda ukudla futhi ekhuluphele. Umqondo wempilo ejabulisayo uwukujabulela lokho okuthanda ngempela. ”
Umkhosi Wesibili Wamazwe Omhlaba Amawele Isayensi, ihlelwe abapheki U-Ivan noSergei Berezutsky, ibibanjelwe eMoscow ngoNovemba 7 no-8. Izingqikithi ezinkulu zomkhosi bekungusayensi, ezemfundo nokuhlanganiswa kobuchwepheshe obuthuthukile kwisakhiwo sesimanje sokudla nokudla. Izinkulumo zethulwe ngabapheki abadumile nabaphenyi be-gastronomy abavela emhlabeni wonke: umpheki wendawo yokudlela yaseMaido uMitsuharu Tsumura, intatheli yesayensi uBob Holmes, umpheki we-Disfrutar restaurant u-Oriol Castro, umpheki wendawo yokudlela yaseLa Calandre iMassimiliano Alaimo, umpheki wendawo yokudlela ye-LESS nguHertog Jan Gert de Ukuntula, Umpheki wendawo yokudlela eRijks uJoris Beydendijk, intatheli yesayensi uHarold McGee, intatheli ye-gastronomic u-Anna Kukulina, umpheki wendawo yokudlela yaseSavva u-Andrey Shmakov. Ukungena kulezi zinkulumo kwakumahhala, ukuze wonke umuntu, kungakhathalekile ukuthi unjani ngokwezinga lezinto ezibonakalayo, afunde kubapheki nososayensi abavelele.