Wake wazibuza ukuthi kungani ukudla okusele kunambitheka kangcono ngosuku olulandelayo? Akuwona nje ama-taste buds wakho adlala amaqhinga, kodwa kunesayensi yangempela ngemuva kwakho

U-Krish Ashok wabelane ngevidiyo ku-Instagram ethi, "Uke wazibuza ukuthi kungani i-fish curry yayizolo, i-biryani, ne-vatha kuzhambu inambitheka kangcono ngemva kokuchitha ubusuku esiqandisini?

U-G Sushma, udokotela wezokudla, e-CARE Hospitals Banjar Hills, u-Hyderabad uthe, "Ngokwemithombo ehlukahlukene, izinguquko zamakhemikhali ezinhlotsheni ezihlukene zokudla zingase zibe nomthelela ekuthuthukiseni ukunambitheka kwakho. Kunezinhlobo eziningi zokusabela futhi ngezinye izikhathi inhlanganisela yazo ndawonye."

U-G Sushma ukhulume ngezinguquko zamakhemikhali ezaziwa kakhulu ezihlanganisa -

*I-Maillard Reaction - I-amino acid noshukela kusabela ndawonye ukuze kuthuthukiswe ukunambitheka.
*Umsebenzi we-Enzymatic - Ama-enzyme ekudleni okufana namafutha noma amaprotheni ayaqhubeka nokuwohloka ngisho nangemva kokupheka
*Ukubuyiselwa Kwesitashi - le nqubo idala ukuthi isitashi siphinde sibe yikristale
*I-Oxidation - uma ichayeke emoyeni, izinhlanganisela ezintsha zokunambitheka zingathuthukiswa
*Ukuvutshelwa kweMicrobial – amagciwane angaphakathi ekudleni abangela ukuvutshelwa
*I-Flavour Compound Diffusion - lapho izithako ezihlukene zihlangana ndawonye isikhathi eside
*Ukufuduka Komswakama Okuqhubekayo - lapho umswakama wokudla usabalaliswa kabusha

Ingabe inqubo yokupholisa nokushisisa kabusha ithinta ukunambitheka nokuthungwa kokudla?

Ukushisa kwaziwa ukuthi kunomthelela kuma-compounds ekudleni. Inqubo yokupholisa nokushisisa ukudla ngokuqinisekile izothinta ukunambitheka nokuthungwa njengoba ibangela ukusabela kwamakhemikhali amaningi. Ukunambitheka kungashintshwa lapho umswakama ekudleni ulahlekile noma lapho ukudla okuningi kuhlala ndawonye isikhathi eside, kusho uG Sushma.

Ukuthungwa kuyathinteka lapho ukudla okunesitashi kuba kuqina, izinguquko ekwakhekeni kokudla okunamaprotheni, lapho ukudla okuthile kuphelelwa amafutha, njll. Ukudla kungase kuqine noma kube mushy kuye ngokusabela kwamakhemikhali. Kubalulekile ukugcina nokushisa kabusha ngendlela efanele ukuze ugweme imiphumela eyingozi yobuthi, kwenezela i-G Sushma.

Umthelela kokuqukethwe kokudla okunomsoco

Ngenxa yokudla okubhekana nokushintshashintsha kwamakhemikhali okuhlukile lapho kugcinwa futhi kushisa kabusha - inani lokudla okunomsoco lingathinteka. Uvithamini B no-C angalahleka ngenxa yokushisa. Amavithamini afana no-A, K noma D angalahlekelwa okuthile ngenxa yokuchayeka njalo ekushiseni.

I-amino acid esemaphrotheni ingase yehle ngenxa yokushiselwa kabusha, lokhu kungase kuthinte nekhwalithi yayo. Amafutha uma eshiselwa kabusha angakha amafutha ashintshayo, ayingozi emzimbeni, kusho u-G Sushma.

Izingozi zempilo ezihlobene nokudla ukudla okusele

U-G Sushma uthe ukudla ukudla okusele kungase kubangele ukukhathazeka kwezempilo, ikakhulukazi ngenxa yokukhula nokungcoliswa kwamagciwane. Okusele nakho kungabangela ushevu ekudleni uma kungavalwanga futhi kufakwe esiqandisini ngesikhathi.

Amagciwane afana ne-Salmonella, E. coli, ne-Listeria ayingozi kakhulu ngokwemvelo. Izimpawu zingase zenyuke nakubantu abajwayele ukugula. Laba bahlanganisa abantu abadala, abesifazane abakhulelwe ngisho nezingane. Ukungavikeleki kahle komzimba kwenza abantu bangenwe kalula wushevu wokudla.

Isixhumanisi Esiyisethenjwa

https://indianexpress.com/article/lifestyle/life-style/leftover-food-taste-quality-health-9363671/