La gishiri ma'adinai ne mai mahimmanci wannan yana ba da damar aikin jiki da kyau, duk da haka, yawan gishiri na iya zama illa.
An tsara jikin mutum don samun gishirin da kuke buƙata daga abinci na halitta kuma, kodayake gishirin teku ya fi lafiya, har yanzu gishirin ne da ba mu buƙata saboda tsire-tsire suna ba mu madaidaitan allurai.
Sakamakon shan gishiri
Gishiri yana da alaƙa kai tsaye da hawan jini; a cikin yawan jama'a inda mazaunanta ba sa sa gishiri a cikin abincinsu, manya ba sa fama da wannan cutar.
Abinda aka ba da shawarar yau da kullum shine 1000 MG, kasancewar a halin yanzu muna cin kimanin 3500 MG, wanda ke haifar da matsalolin zuciya da jijiyoyin jini.
Gishiri mai yawa yana haifar da riƙe ruwa wanda ke taruwa a cikin hanyoyin jini, sanya matsi akan jijiyoyin jini da kara karfin jini saboda; Wannan, ban da haifar da zuciya yin aiki fiye da kima, yana haifar da a lalacewar koda.
Sauran cutarwa masu illa sakamakon yawan gishiri: asma, ulcers da cancer, osteoporosis da cututtukan zuciya.
Rage cin gishirin ku
Labari mai dadi shine, idan ka rage shan gishirinka, kan lokaci sai dandanonku ya daidaita kuma ba za ku ƙara buƙatar babban allurai na wannan ma'adinan ba don samun dandano a cikin abincinku.
Koyaya don wannan ya yiwu, kuna buƙatar kawarwa ko rage gwargwadon yiwuwar duk abincin da aka sarrafa, saboda wadannan koyaushe suna dauke da gishiri mai yawa.
Tips
- Kar a dafa da gishiri, mafi kyau a ƙara a wannan lokacin tun wannan hanyar zakuyi amfani da ƙananan allurai.
- Evita kayan yaji masu yawan gishiri kamar ketchup, mustard, da soya sauce; musanya tafarnuwa, albasa, kayan kamshi, lemon tsami, ko ruwan tsami.
- Karanta alamun samfuran ka zabi wadanda ke da karancin sodium da Tabbatar cewa yawan abincin ku na yau da kullun bai wuce MG 1500 ba.