Éna polýtimo bacharikó pou ríchnei to zácharo kai dialýei thrómvous
Éna polýtimo bacharikó pou ríchnei to zácharo kai dialýei thrómvous
enallaktikí
Máthete poio eínai to polýtimo myrodikó pou katevázei to zácharo kai dialýei tous thrómvous
Paliótera ítan polýtimo ylikó antallagís agathón mazí me to aláti, ti mastícha Chíou, kai álla vótana. Stis méres mas i diatrofikí tis axía, anevaínei kathimeriná afoú prósfates melétes deíchnoun óti aftó to myrodikó eínai idanikó gia na mas therapévei kai na anevázei ton organismó mas sta kalýtera epípedá tou.
O lógos gia tin kanéla me tin agapiméni osmí kai tin efcháristi géfsi. Péra ómos apó ta organoliptiká tis charaktiristiká, xechorízei gia tin idiaíteri diatrofikí tis axía, i opoía gia polloús theoreítai kai therapeftikí.
To gegonós aftó ofeíletai kyríos se orisména idiaítera systatiká pou synantáme stin kanéla, me kyrióteri ti sinamaldévdi.
I sinamaldévdi échei dierevnitheí gia tin epídrasí tis sta aimopetália kai échei vretheí óti voitháei stin prólipsi schimatismoú thrómvon ston organismó. Parállila, tis échoun apodotheí simantikés antiflegmonódeis dráseis.
Epísis, systatiká tis kanélas échoun kai ischyrí antimikroviakí drási, chári stin ikanótitá tous na empodízoun tin anáptyxi anepithýmiton vaktiríon, mykíton k.a. Gia to lógo aftó i kanéla chrisimopoieítai os ylikó se paradosiaká ethniká fagitá, idiaitéros pou periéchoun omá trófima.
Charaktiristiká eínai epísis ta stoicheía pou échoume se schési me tin epídrasi tis kanélas ston kalýtero élencho tou sakchárou. I kanéla kathystereí to rythmó gastrikís kénosis, diladí to chróno pou chreiázetai i trofí gia na perásei apó to stomáchi, me apotélesma na échoume mia pio argí aporrófisi ton sakcháron tis trofís. Parállila, erevnitiká dedoména katadeiknýoun mia simantikí epídrasi tis kanélas stin evaisthisía ton kyttáron tou organismoú stin insoulíni, veltiónontas katá aftón ton trópo akómi perissótero ton glykaimikó élencho.
Télos, an nomízei kaneís óti ótan gevómaste í myrízoume tin kanéla aplá échoume mia efcháristi aísthisi kánei láthos. Epistimoniká dedoména échoun deíxei óti i myrodiá í i géfsi tis kanélas boreí na energopoiísei enkefaliká símata pou schetízontai me kalýteri noitikí leitourgía.
Apó ápopsis threptikón systatikón i kanéla apoteleí mia exairetikí pigí manganíou, enós systatikoú pou schetízetai me tin parochí enérgeias kai poikíles metavolikés diadikasíes ston organismó mas. 2 koutaliés tou glykoú kanélla mas promithévoun to 38 % tou manganíou, to 10 % ton fytikón inón, to 9,6 % tou sidírou (se óchi ómos se kalá aporrofísimi morfí) kai to 6 % tou asvestíou pou o organismó mas chreiázetai kathimeriná.
Tin kanéla boroúme na ti vroúme eíte se skóni eíte se stik (Ta gnostá «xylákia»). Ta stik diatiroúntai kalýtera kai gia perissótero chronikó diástima, ostóso i skóni dínei pio éntoni géfsi. Tha prépei na diatireítai se aerostegí gyálina docheía, se droseró, skoteinó kai xiró méros. I skóni diatireí ti géfsi tis (ótan fylássetai sostá) méchri kai éxi mínes, enó ta stik méchri kai éna chróno
Εμφάνιση περισσότερων
2990/5000
A valuable spice that sheds sugar and dissolves clots
A valuable spice that sheds sugar and dissolves clots
alternative
Find out what is the precious spice that lowers the sugar and dissolves the clots
It used to be a valuable commodity exchange along with salt, Chios mastic, and other herbs. Nowadays, its nutritional value is rising daily as recent studies show that this spice is ideal to heal us and raise our body to its best levels.
The reason for cinnamon with its favorite smell and pleasant taste. However, apart from its organoleptic characteristics, it stands out for its special nutritional value, which for many is also considered therapeutic.
This is mainly due to some special ingredients that we find in cinnamon, mainly cinnamaldehyde.
Cinnamaldehyde has been investigated for its effect on platelets and has been found to help prevent blood clots from forming in the body. At the same time, it has been attributed significant anti-inflammatory effects.
Cinnamon ingredients also have a strong antimicrobial action, thanks to their ability to prevent the growth of unwanted bacteria, fungi, etc. For this reason cinnamon is used as a material in traditional national dishes, especially those that contain raw foods.
Also characteristic are the data we have regarding the effect of cinnamon on better blood sugar control. Cinnamon delays the rate of gastric emptying, ie the time it takes for food to pass through the stomach, resulting in a slower absorption of food sugars. At the same time, research shows a significant effect of cinnamon on the sensitivity of the body's cells to insulin, thus further improving glycemic control.
Finally, if one thinks that when we taste or smell cinnamon we just have a pleasant sensation one is wrong. Scientific data have shown that the smell or taste of cinnamon can activate brain signals associated with better mental function.
In terms of nutrients, cinnamon is an excellent source of manganese, an ingredient related to energy supply and various metabolic processes in our body. 2 tablespoons of cinnamon provide us with 38% of manganese, 10% of fiber, 9.6% of iron (but not in a well-absorbed form) and 6% of the calcium that our body needs daily.
Cinnamon can be found either in powder or on sticks (The well-known "sticks"). The sticks are better preserved and for a longer period of time, however the powder gives a more intense taste. It should be stored in airtight glass containers in a cool, dark and dry place. The powder retains its taste (when stored properly) for up to six months, while the sticks up to one year
(Source:https://therapeftis.blogspot.com/2020/07/blog-post_30.html)