Saglik için bilgiler Probiyotik Gıdalar

Probiyotik Gıdalar




Probiyotik gıdalar ve insan sağlığına faydaları

Probiyotik gıdalar insan sağlığı üzerine pozitif etki yapan,canlı mikroorganizma içeren gıdalardır.Bu gıdalarda bulunan mikroorganizmaların insan sağlığına faydalı olabilmesi için bağırsağa kadar canlı ulaşması gerekmektedir.Buna göre probiyotik mikroorganizmalar aside (mide asidine),safraya karşı dirençli ve oksijensiz ortamda yaşayabilir olması gerekir.Bağırsakta ve birçok fermente süt ürününde bulunan Lactobacillus,Streptococcus ve Bifidobacterium türleri bu koşulları sağlamaktadır.
Probiyotik ürünler şu yiyeceklerin içinde bulunuyor:
* Yoğurt
* Fermente süt
* Peynir
* Ayran, kefir, kımız
* Tereyağ
* Meyve suyuna ilave edilenler
* Dondurma

Probiyotik bakterilerin insan sağlığına yararları aşağıda belirtildiği gibidir

*E.Coli ve Clostridium perfinges gibi potansiyel patojenlerin engellenmesi
*Virüs ve salmonelladan kaynaklanan ishal problemlerini engellemek
*Candida enfeksiyonunun etkilerini azaltmak
*Kolesterol seviyelerinde pozitif etkilerin görülmesi
*Kolon kanserinin durdurulması veya engellenmesi
*Bağışıklık sistemi uyarımı
*Vitaminlerin üretimi
*Minerallerin özellikle kalsiyum alımını arttırmak
*Laktoza alerjisi olan insanların laktoz sindirimini arttırmak.


Besinlerin Beyin Fonksiyonları Üzerine Etkileri
Beynimiz vücudumuzun küçük bir bölümünü oluştursa da, yiyeceklerle alınan enerjinin yüzde yirmisini harcar. Belirli yiyecekler algılama yeteneğimizi arttırır, daha verimli yapar, daha hızlı düşünmemizi ve dikkatimizi daha iyi vermemizi sağlar. Ancak bu besinleri ilaç gibi sadece belirli zamanlarda almamalı, yaşamımızın bir parçası haline getirmeliyiz.

BELLEK
HAVUÇ: Hatırlama yeteneğimizi arttırır, çünkü havuç beyin metabolizmasını canlandırır. Bir şey ezberlerken bir ufak tabak sıvı yağlı havuç salatası yiyin.
ANANAS: Tiyatro sanatçılarının ve müzisyenlerin ihtiyacı olan bir meyvedir. Örneğin uzun bir metin ezberleyebilmek için fazla miktarda C vitaminine ihtiyaç vardır. Ayrıca önemli bir eser halinde element olan mangan içerir.
AVOKADO: Kısa süreli bellek içindir (Örneğin alışveriş listesini yaparken). Fazla miktarda yağ asidi içerir. Yarım avokado yeterlidir.
ISIRGAN OTU: Hafızayı kuvvetlendiren besinlerdendir. Özellikle sınavlara hazırlanan çocukların çayına ilave edilmesi veya doğrudan ısırgan çayı içirilmesi yerinde olur.
KABAK: Hafıza için eşsiz bir besindir. Yemeklerle sık sık tüketilmesi son derece faydalıdır.

MUTLULUK
KIRMIZI BİBER: Ne kadar acı olursa o kadar iyidir. Aroma maddeleri vücudun kendi mutluluk hormonu endorphinin salgılanmasını hareketlendirir. En iyisi çiğ yenmeli.
ÇİLEK: Stresi giderir. Lifli maddesi mutluluk verir. Dozu en az 150 gram.
MUZ: Sırrı serotonin. Bu maddeye beynimizin mutlu olması için ihtiyacı vardır.

ÖĞRENME
LAHANA: Sinirliliği giderir (tiroit bezlerinin aktivitesini yavaşlattığı için). Daha stressiz öğrenilir (örneğin sınav öncesi).
LİMON: C vitamininden dolayı canlandırır, algılama yeteneğini artırır. Dil öğrenme kursundan önce 1 bardak limon suyu için.
YABAN MERSİNİ: Uzun süreli bir öğrenmede ideal bir meyvedir. Beynin kanla daha iyi beslenmesini sağlar.

DİKKAT VERME
SOĞAN: Aşırı yıpranmaya, fiziksel yorgunluğa karşı. Kanı sulandırır, beyin oksijeni daha iyi alır.
CEVİZ, FINDIK, FISTIK: Konferanslarda, konserlerde, uzun araba yolculuklarında, sinirleri kuvvetlendirirken, beyindeki haber alma maddelerinin oluşumunu hareketlendirirler.

YARATICILIK
ZENCEFİL: İçerdiği maddeler beynin yeni fikirler üretmesini sağlar. Kan sulandığı için vücutta daha serbest akar, beyin oksijenle beslenir.
KİMYON: İnsanın aklına birden bir fikir getirtir. İçerdiği uçucu yağlar bütün sinir sistemini uyarır, ancak yaratıcı düşünce şartıyla. Aniden bir fikre, bir buluşa ihtiyacı olan kimyon çayı içmelidir (bir fincana iki tatlı kaşığı dolusu kimyonla).

STESE KARŞI
Gerginsek ne yaparız? Bir fincan kahve veya bir kola içeriz. Bu da yetmezse çikolata ve hamburger yeriz. Böylece daha fazla strese gireriz. Besleyici maddelerin eksikliği, çok miktarda kafein ve şeker sinirleri iyice bozar dahası vücudun savunma sistemini, direncini zayıflatır. Doğru bir beslenme stresli zamanların üstesinden gelmemizde bize yardımcı olacaktır. Bunun için de yanlış alışkanlıklarımızı değiştirmemiz gerekecektir.
Kahveyi azaltın.Sabahları bir iki fincan kahve uyku sersemliğinizi gidermede yardımcı olur. Fazlası ise sadece kalp çarpıntısına ve huzursuzluğa, daha sonraları da uykusuzluğa yol açmakla kalmayıp hassas insanlarda korkuya ve endişeye de neden olur.
Çikolata yerine meyve yiyin. Arada bir yenen çikolataya bir diyeceğimiz yok. Fakat fazla miktarda şeker kan şekerini altüst eder. Şeker miktarı önce artar, sonra hemen düşer. Sonuçta yorgunluk ve tatlılara karşı istek ortaya çıkar. Buna karşılık meyve veya kepek, çavdar ürünleri organizma tarafından daha yavaş enerjiye dönüştürülür, kan şekerinin dengesi bozulmaz.
Sık sık bir şeyler atıştırın. Büyük porsiyonlu ve yağlı yemekler hemen hemen uyku ilacı etkisi yapar. Fazla yağ ayrıca bağışıklık sistemini zayıflatır. Fakat günde bir çok defa yenen birkaç lokmalık bir şey enerjiyi aynı düzeyde tutar.
ANKSİYETE BESİNLERİÖnemli anti-stres maddeleri mineral olarak kalsiyum (süt ürünlerinde, yeşil sebzelerde) ve magnezyumdur (kepek, çavdar, baklagiller, bal kabağı ve ayçiçeği çekirdeği). B vitaminleri grubu aynı zamanda sinir vitaminleri olarak adlandırılır. B vitaminleri ette, balıkta, kepek çavdar ürünlerinde ve koyu yeşil sebzelerde bulunur.

Şunu da aklınızdan çıkarmamalısınız; stres vitaminlere ve minerallere olan ihtiyacı arttırır. Bunun stratejisi şudur: bol miktarda antioksidan vitaminler, yani C, E, beta-karotin vitaminleri ve selenyum. Pratik olarak bunun anlamı: Günde beş kere ufak porsiyonlar halinde meyve veya sebze, her gün zeytinyağı soslu salata ve yulaf ezmesi veya kepek ya da çavdar ekmeği yemektir. Selenyum kepek ve çavdarın dışında balıkta da bulunur.

History of Ice Cream
It s all come a long way since Nero snacked on snow mixed with fruit pulp and honey endash around 62 A.D. No one s quite sure where ice cream originated although credit is usually given to Arabs. They are said to have developed techniques for freezing fruit juices and to have made the first sorbets. In fact, the word sorbet probably derives from the Arabs word scherbet , meaning sweet snow or from sharber , meaning to sip . When Arabs invaded Sicily they brought their food with them and the fame of their frozen drink began to spread.

Fast forward to the Renaissance and 16th-century Florence where two cooks made ice cream history. The first, Ruggeri was a chicken farmer who made it to the culinary big time thanks to a sorbet he made for Catherine Medici; the second, Bernardo Buontalenti, was well known architect who stunned the gastronomic establishment by producing a frozen dessert based on zabaglione and fruit.

In the 17th century, a French ice cream maker in the employ of King Charles 1 of England was paid to keep his recipe a royal secret. In 1769, the first known recipe for ice cream was printed in The Experienced English Housekeeper .

The first record of ice cream in America dates from 1700 when Governor Bladen of Maryland served it to some of his guests attending a dinner party. Philip Lenzi, a confectioner from London, made ice cream and advertised it for sale in New York beginning in 1774. Ice cream remained an expensive delicacy, available only in confectionaries and caföe9 s, for many years.

In 1848 the first U.S patent was granted for a revolving hand crank freezer with a dasher, one of the first to be made commercially in the United States.

It was not until 1851 that ice cream became available on the wholesale market. Jacob Fussell of Baltimore added ice cream, to his line of wholesale dairy products, built the first ice cream manufacturing plant in Baltimore, and later expanded his business to Washington, D.C., New York and Boston.

History of Ice Cream
History of Cardamom
Cardamom was an article of Greek trade during the fourth century B.C. The inferior grades were known as amomon; the superior as Kardamomon. By the first century A.D Rome was importing substantial quantities of cardamom from India. It was one of the most popular oriental spices in the Roman cuisine. Cardamom was listed among the Indian Spices liable to duty in Alexandria in A.D 176.

The cardamoms have long been and article of trade in India, certainly from the time of Ibn Sena in A.D. 1154. Surprisingly Marco Polo did not mention it in his travels, Portuguese traveler, Gracia da Orta in 1563 differentiated between the smaller, aromatic form (Elettaria cardamomum (L.) Maton var. cardamomum) from India and the larger fruited form (Elettaria cardamomum (L.) Maton var. major) from Sri Lanka.

The world s supply of cardamom up to 1900 came from evergreen monsoon forests of the Western Ghats in Southern India and Sri Lanka. The cultivation of cardamom commence much later. In Kerala, India, recorded that the cultivation of cardamom was actively encouraged by the Travancore government in A.D 1823, during which time special cardamom staff were attached to the forest department and the government had control over cardamom plantations and a monopoly over trade. 1903 was a disastrous year due to excess production in Ceylon (now known as Sri Lanka) resulting in low prices and abolition of the government monopoly on cardamom plantations and trade.

It was recorded that as a plantation crop, cardamoms came into some prominence as a secondary crop in the wetter and more heavily shaded parts of Coffee estates in Mysore (Karnataka) quite early in the history of East India Coffee. But major development occurred at the end of the nineteenth century, when the Travancore government gave up its monopoly over the cardamom trade. From that time, the industry took its modern aspect.
History of Cardamom

Food preservation: Canning
In the early nineteenth century, when France and Britain were at war with each other more soldiers and sailors died from disease than from battle.

Both the French and Britain government realized something important. Finding a new way to preserve food (keep it from spoilage) would prevent soldiers and sailors from dying. A larger, healthier fighting force would bring a greater advantage in battle. In 1795, the French government took action. It offered a prize of 12,000 francs. The money would go to the inventor of the best preserved food. The food had to be healthy, easily carried and not too expensive.

In 1803 a French chef named Nicolas Appert invented a new technique for preserving food. He prepared and preserved soup, beef with gravy, beans and peas. The French navy stored it for three months. Then they tried it. The food was delicious and safe to eat.

For the next few years, Appert provided the French fleet with preserved foods such as stew, milk and juice. This preservation technique proved successful. In 1810 the French government gave Appert the prize.

In this process, Appert filled the glass bottles with food and closed the bottles with cork stoppers. He then tight down the stoppers with the wire and sealed them with a thick, waxy coating called pitch. As a final step, Appert boiled the sealed bottles in water. Food heated in the airtight bottles did not spoil.

In 1821 an Englishman named William Underwood brought Appert s invention to the United States. Underwood set up a factory in Boston, Massachusetts, to bottle lobster and salmon. Later the factory switched from glass bottles to metal canister. The word can was first used in Boston for these metal containers. Appert s preservation method became known as canning whether bottles or cans were used.
Food preservation: Canning

Asian Noodle
The term Asian noodle is used very broadly to describe mostly noodle like product mainly in Eastern, Southeastern or Pacific Asian countries using common wheat flour, rice, (or rice flour or other starch materials) as the main structural ingredient.

Even though the terms noodles and pasta are often used interchangeably, they are technically different. The common wheat based Asian or oriental noodles differ from the Western style pasta that uses durum wheat flour as the main structural ingredient.

Asian noodles vary considerably in size appearance (color and shape), ingredients, chemical properties and methods of manufacturing.

It is generally believed that noodles originated in China several thousand years ago, and the present day form of noodle was developed at least two thousand years ago.

In the Chinese language, the term mien (mian) is used to describe noodle type products (with a few exceptions in shape) made from common wheat flour (main structural ingredient). In fact, the Chinese character for noodles has mia (wheat) in its side as part of its character structure.

Japanese Noodle
During the heat summer, Japanese noodles wonderfully refreshing when serve floating in a bowl of ice water and accompanied by a chilled dipping sauce. In winter, noodles are commonly served in hot, shoyu-season broth. Whether in soups or salads, sautöe9ed with vegetables, baked or topped who the sauce, noodles are always delicious.

Although there are many varieties within each type, there are two main categories of Japanese noodles: those made from buckwheat (soba) and those made from wheat (udon and somen). Because buckwheat requires cooler, drier growing conditions, the thin brownish gray soba noodle is mostly popular in northern Japan. Natural foods stores and Asian markets offer a wide variety of soba noodles.

One hundred percent buckwheat soba is a hearty, delicious, wheat free noodle that comes in salt free and salted varieties. Most soba noodles are made from 40 to 80 percent buckwheat flour, with the reminder being unbleached white flour. Ito soba, which contains 40 percent buckwheat flour, is a thin, delicate, noodle that cooks quickly and easily absorbs the flavor of broths, sauces or seasonings.

Udon is a thick, chewy, beige wheat noodle that resembles linguine and is favored in Kyoto and southern Japan. The varieties sold in natural foods stores are made from 100 percent whole wheat flour, or a combination of whole wheat and unbleached white flour.

One hundred percent whole wheat udon is a sturdy noodle with a robust whole wheat flavor and textured appearance. For a noodle that will readily absorb the flavors of broths, sauces and seasonings, use lighter, smoother udons endash typically those made with some unbleached white flour. Brown rice udon, a combination of brown rice and wheat flour, is not a traditional Japanese food, but rather was developed especially for the natural foods market.

Though Japanese noodles are well suited to a variety of cooking styles and preparations, it is important to choose the right noodle for the dish to be prepared. For example, while soba and udon are excellent choices for stir-fried noodles, thin, delicate varieties of soba, such as ito and cha soba, are not recommend for frying, and 100 percent soba is also a poor choice. Somen, a thin wheat noodle is too delicate for frying.
Japanese Noodle

What is Pasta?
Pasta is a generic term used in reference to the whole range of products commonly known as spaghetti, macaroni, and noodles. Italians, who are the largest consumers of pasta products in the world, call this product pasta alimentare .

Production and consumption of the various pasta products, which number approximately 150 in the United States , including spaghetti and macaroni; short cut products such as elbows, shells, and noodles; and such specialty products as bow ties, rigatoni, lasagna, etc.

In the CFR (U.S Code of Federal Regulations) macaroni products are defined as a class of food, each of which is prepared by drying units of dough from semolina, durum flour, farina, flour or any combination of two or more of these, with water and with or without one or more of optional ingredients specified in the CFR.

Italy is generally regarded as the home of pasta products. They appear to have been first developed in Sicily and later in Japan. Certainly Italy is the country which pasta products are most readily identified. Pasta products, as we know them, were first made in Italy over 800 years ago. In the fifteenth century, Italians learned how to make noodles from the Germans, who had previously learned the process in their travels to Asia. In Germany, this product is called Nudeln, and it is still the more popular type of pasta consumed in that country.