Harshen farko, ya fara karɓar shekaru masu yawa kafin zamanin mu, a Indiya. An halicce shi daga gwanin sugar. Na dogon lokaci, shine kawai sukari da aka sani ga mutane. Ya zuwa yanzu, a cikin 1747, masanin ilmin Jamus Andreas Sigismund Marggrave bai bayar da rahoto game da yiwuwar karbar sukari daga gishiri a wani taro na Cibiyar Kimiyya ta Prussia. Duk da haka, samar da masana'antu na gwoza fara ne kawai a 1801, kuma wannan shine juyin juya hali a masana'antun abinci. Tun da, tun lokacin wannan, sukari ya zama mafi sauki, salila daga abubuwan da suka fi dacewa a hankali sun shiga cikin jinsin abincin yau da kullum. Hanyoyi masu banƙyama wannan sune sanannun mu duka - cututtukan ƙwayoyi da kiba sun zama ainihin matsala a duniyar zamani.
Menene sukari?
Sugar yana kusan a cikin siffarsa mai tsabta sucrose - carbohydrate, wanda a cikin jikinmu an raba shi cikin glucose da fructose kuma yana nufin "azumi" carbohydrates. Glycemic index of sugar is 100. Sugar ne mai tsabta makamashi, ba cutar, ko amfani, kamar yadda irin wannan, shi ba ya ɗauka a kanta. Matsalolin fara lokacin da muka sami karin makamashi fiye da za mu iya maimaitawa. Yi la'akari da abin da ya faru yayin da sukari ya shiga jiki. Citrus na sucrose na faruwa a cikin hanji mai ciki, daga inda monosaccharides (glucose da fructose) suka shiga jini. Bayan hanta, wanda aka sanya glucose zuwa glycogen - yawan makamashin da aka ajiye akan "ruwan sama", wanda za'a sauya shi a cikin glucose, an dauki shi don wannan shari'ar. Idan, adadin sugars ya wuce iyakar da ake bukata, wanda za a iya canzawa zuwa glycogen, to, insulin fara aiki, canja wurin sukari zuwa jikin kaya masu jiki. Kuma don ciyar da mai, kwayoyinmu kamar yadda ba a so, daga nan - matsanancin nauyi, adiposity. Bugu da ƙari, idan akwai sukari da yawa daga abinci, to, hankulan kwayoyin halitta zuwa insulin din ya rage, watau. ba zai iya ɗaukar karin glucose ba a cikin kwayoyin halitta, wanda zai haifar da cigaba da karuwa a cikin matakan jini, kuma baya iya haifar da ciwon sukari na iri 2.
Amma rashin carbohydrates ma cutarwa ne. Ginin yana buƙatar yin amfani da makamashi daga wani wuri. Saboda haka, ya dace, mai yiwuwa, ba magana game da cutar ko amfani da sukari ba, don haka, amma game da yadda ya dace.
Tsire-tsire - mai kyau da mara kyau
Tsariyar 'ya'yan itace, ko fructose - dangi ne na glucose, amma ba kamar shi ba, baya buƙatar insulin don aiki, don haka ana iya amfani dashi a marasa lafiya na ciwon sukari. Duk da haka, duk da cewa za'a iya sarrafa fructose cikin mai, bazai haifar da jin dadi ba, don haka zai iya taimakawa wajen bunkasa kiba. Ya ƙunshi fructose, ba kawai a cikin sukari, amma a yawancin 'ya'yan itatuwa, godiya ga wanda, kuma ya sami sunan.
Gishiri mai kyau yana da kyau kuma mummuna
Ana kiran gishiri mai suna glucose. Wannan shi ne babban carbohydrate, wanda ke taka rawar jiki a jikin mutum. Amfanin da cutar da sukari madara ya bambanta daga sukari. Ana haifar da haɗari ta hanyar yiwuwar caries da ƙaddamarwa, wanda zai iya rushe microflora.
Cane sugar yana da kyau kuma mummuna
Harshen farko da aka sani ga 'yan adam. Ana fitar da shi daga tsari. A cikin abun da ke ciki, kusan kusan gwargwadon sukari kuma ya ƙunshi kashi 99 cikin 100 na sucrose. Abubuwan da ke da irin wannan sukari suna kama da wadanda ke da alaka da burodi.
Gum mai kyau yana da kyau kuma mummuna
An samo shi ta hanyar bushewa ruwan 'ya'yan itace na kwanan wata, kwakwa ko sukari. Yana da samfurin da ba a ƙayyade ba, saboda haka an dauke shi mafi dacewa da tsararren sukari. Idan muka kwatanta wannan sukari tare da wasu nau'in, to, zamu iya cewa ba shi da kyau.