Yogurt shiri ne bisa madara fermented. Wannan samfurin kiwo ya ƙunshi ƙwayoyin cuta na rayuwa, kuma yana da kyakkyawar gudummawa don taimakawa cikin narkewa. Yogurt anyi ne daga madara manna (daga saniya, amma kuma daga akuya) wacce ake hada kwayoyin cuta ta yadda zata yi ferment.
A cikin gram na yogurt mun sami mafi karancin kwayoyin cuta miliyan 10. Wadannan dole ne su kasance da rai da zarar an gama aikin su. Lokacin da muke shan yogurt, ana samun waɗannan ƙwayoyin cuta a cikin hanji, inda suke ci gaba da aikinsu na ferment, don haka suna taimakawa cikin tsarin narkewar abinci.
Don samun darika na yogurt, ya zama dole ayi amfani da kwayoyin cuta iri biyu. A wasu kalmomin, madara fermented tare da wani nau'in kwayoyin (bifidus, alal misali), ba za a iya kiransu yogurt ba. Ba za a iya juya madarar waken soya zuwa yogurt ba, tun da kwayoyin cuta suna amfani da lactose don daddawa, wani nau'in sukari wanda ba a samun shi a madarar waken soya.
Bayan lokaci, enzyme wanda ke ba mu damar narkewa lactose, yana da ƙasa da ƙasa da tasiri. Wannan shine dalilin da ya sa manya da yawa ke narke madara mara kyau. Cinye wannan abinci koyaushe yana tare da ciwon ciki, gas, kumburin ciki, har ma da gudawa.
Yana da kyau mu maye gurbin madara don yogurts, tunda wadannan yawanci basa haifarda matsalar narkewar abinci. Wannan al'amari ana danganta shi da kasancewar kwayoyin cuta, wadanda da zarar sun isa hanji, cinye wani sashi na lactose, a cikin aikin shigar ciki na hanji. A gefe guda kuma, yanayin yogurt, dangane da madara, yana jinkirta hanyar wucewar hanji, yana barin isasshen lokaci ga enzymes don aiwatar da ayyukansu a cikin aikin narkewa
Informationarin bayani - Abincin da ke kare mu