Prasid\u0117jus bra\u0161ki\u0173 sezonui daugelis jas valgo vienas arba gardina pienu, grietine ar jogurtu. Ta\u010diau mitybos specialistai vis da\u017eniau primena, kad ne ma\u017eiau svarbu ne tik vitaminai, bet ir tai, su kuo uogos derinamos. Vienas paprastas pasirinkimas gali pad\u0117ti ilgiau jaustis sotiems ir palankiau veikti vir\u0161kinim\u0105.<\/p>\n
Vietoj \u012fprast\u0173 pieno produkt\u0173 si\u016bloma rinktis kefyr\u0105. Kefyras yra fermentuotas pieno g\u0117rimas, kuriame nat\u016braliai b\u016bna \u012fvairi\u0173 bakterij\u0173 kult\u016br\u0173, o tai siejama su geresne \u017earnyno mikrobiotos pusiausvyra. Toks derinys ypa\u010d aktualus \u017emon\u0117ms, kuriuos vargina pilvo p\u016btimas ar nereguliarus tu\u0161tinimasis.<\/p>\n
Bra\u0161ki\u0173 ir kefyro tandemas naudingas ir d\u0117l skaidul\u0173 bei baltym\u0173 derinio. Bra\u0161k\u0117se esan\u010dios skaidulos prisideda prie sotumo ir padeda \u017earnynui, o kefyras suteikia baltym\u0173, kurie gali sul\u0117tinti gliukoz\u0117s \u0161uolius po valgio. D\u0117l to toks u\u017ekandis da\u017enai b\u016bna stabilesnis energijos po\u017ei\u016briu nei bra\u0161k\u0117s su sald\u017eiais priedais.<\/p>\n
Dar vienas aspektas \u2013 fermentuoti produktai pastaraisiais metais tapo ry\u0161kia mitybos tendencija, nes vis daugiau d\u0117mesio skiriama mikrobiotai ir jos \u012ftakai savijautai. Nors kefyras n\u0117ra vaistas ir netinka visiems, daliai \u017emoni\u0173 jis gali b\u016bti lengvai pritaikomas kasdienis pasirinkimas. Svarbu steb\u0117ti, kaip organizmas reaguoja, ypa\u010d jei yra jautrumas laktozei ar vir\u0161kinimo sutrikim\u0173.<\/p>\n
Prakti\u0161kai kefyr\u0105 galima naudoti kaip u\u017epil\u0105 ant bra\u0161ki\u0173, d\u0117ti \u012f kokteil\u012f ar trinti su uogomis iki tir\u0161tesnio g\u0117rimo. Jei norisi ma\u017eiau prid\u0117tinio cukraus, saldum\u0105 geriau i\u0161gauti vien uogomis, o ne sirupais ar cukrumi. Taip i\u0161laikomas nat\u016bralus skonis ir didesn\u0117 tikimyb\u0117, kad u\u017ekandis bus palankesnis vir\u0161kinimui.<\/p>\n","protected":false},"excerpt":{"rendered":"
Bra\u0161ki\u0173 sezonu verta i\u0161bandyti kefyr\u0105: fermentuotas g\u0117rimas su uogomis gali ma\u017einti pilvo p\u016btim\u0105, ilgiau suteikti sotumo ir pad\u0117ti vir\u0161kinimui.<\/p>\n","protected":false},"author":0,"featured_media":36189,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[13],"tags":[25898,871,2527,1814,1818,1486],"miestas":[],"class_list":["post-36188","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kultura","tag-braskiu-sezonas","tag-fermentuoti-produktai","tag-kefyras","tag-pilvo-putimas","tag-virskinimas","tag-zarnyno-mikrobiota"],"acf":[],"_links":{"self":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/36188","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/comments?post=36188"}],"version-history":[{"count":0,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/posts\/36188\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media\/36189"}],"wp:attachment":[{"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/media?parent=36188"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/categories?post=36188"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/tags?post=36188"},{"taxonomy":"miestas","embeddable":true,"href":"https:\/\/cp.snarskis.lt\/index.php\/wp-json\/wp\/v2\/miestas?post=36188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}