Production da abun da ke ciki na kwakwalwan kwamfuta
Mutane da yawa sun gaskata cewa an kwashe kwakwalwan daga dankali. Duk da haka, wannan ya nisa daga yanayin. Mafi yawan masana'antun kwakwalwan kwamfuta don yin amfani da masara da alkama, da kuma cakuda kayan abinci. Yawancin lokaci ana yin gyare-gyare waken soya. Samun cikin jikin mutum, ya juya zuwa glucose, kuma amfani da kwakwalwan kwamfuta yana amfani da shi a cikin hanta, wanda hakan yana haifar da kiba. Wadanda ake haɗuwa sun kasance a cikin kullu, daga abin da aka kafa kwakwalwan, sa'an nan kuma an yi su a cikin mai dafa a zazzabi na digiri 250. Sau da yawa ƙwayoyi suna amfani da kuɗi, kamar yadda mai tsabta mai tsabta ya shafi rinjayar kayan da aka ƙayyade, yin samar da marasa amfani. Ya kamata a lura da cewa fasaha don samar da kwakwalwan kwamfuta yana ba da frying ba fiye da 30 seconds ba, amma wannan doka ba a lura da shi a cikin zamani ba.
Gwanan kwakwalwan kwamfuta wanda wannan fasaha ya yi ya bambanta da na dankalin turawa, don haka ana amfani da dandano da kuma condiments daban-daban don canza shi. Mafi yawan abin da aka fi sani shine sodium glutamate. Game da cutar da aka rubuta da yawa, ana iya samun bayanai mai mahimmanci a yankin jama'a. Ya kamata a lura kawai cewa godiya ga sodium glutamate, har ma da abincin da ba dama ba ya zama ɗaya wanda kana so ka ci gaba da sake, wanda yake a cikin jinƙan masu kirkiro kwakwalwa.
Halin cutarwa na kwakwalwan kwamfuta a jiki
Tashin da aka yi da ruwa, wanda ya tara cikin kwakwalwan kwamfuta, yana taimakawa wajen samuwar "mummunan" cholesterol, wanda shine dalilin atherosclerosis, thrombophlebitis da sauran cututtuka masu haɗari. A cikin aiwatar da kayan aiki, kwakwalwan kwakwalwan kirki sun cika da kitsen cewa bayan cin wani karamin jaka, muna samun kimanin nau'in nau'in irin wannan mai. Kuma abin da za a ce game da babban rabo na kwakwalwan kwamfuta.
Akwai masana'antun da suke amfani da dankalin turawa don yin kwakwalwan kwamfuta. Duk da haka, an fi sau da yawa an canza shi, kamar yadda yana da maɗaukaka, kuma ba cikakke ba ne - ba'a cinye ta kwari. Don cin abincin kwakwalwan kwari, ana amfani dashi mai yawa.
Tare da irin wannan tsari na frying dankali, duk da amfani Properties an hallaka, da kuma irin wannan Properties kamar yadda carcinogenic Properties aka bayyana. A lokacin lalata ƙwayoyin cuta, an kafa acrolein, wanda yake da carcinogenic da kuma kayan mutagenic. Iliminsa ya faru ko da tare da kiyaye fasahar da ke ci gaba. Don rage adadin wannan samfurin, kana buƙatar canzawa mai sau da yawa don frying.
Wani abu kuma mai hatsarin haɗari shine acrylamide, wanda za'a iya kafa ko da a gida, idan mai ba daidai ba ko frying pan yana da zafi sosai.
Kwanan nan, a yayin bincike a cikin kwakwalwan kwamfuta, an gano wani abu da ake kira glycidamide, dangi mafi kusa na acrylamide, wanda zai iya haifar da ba kawai ci gaba da ciwon sukari ba, amma har da lalata DNA. Kuma nawa ne yawancin toxins da ke cikin kwakwalwan kwamfuta, har sai sun sami lokaci suyi karatu?
Har yanzu akwai nau'i na kwakwalwan kwamfuta, kamar iska, wanda ya ƙunshi abubuwa masu guba fiye da sauran nau'in kwakwalwan kwamfuta. Hanyoyin fasaha na samarwa suna samar da frying na minti 10, duk da haka, sun tara wasu nau'in carcinogens. Gaba ɗaya, masana'antun sun fi riba don amfani da kowane nau'i daban-daban don samar da kwakwalwan kwamfuta, tun da zai samar da 1 kg na kayan da kake bukata har zuwa 5 kg dankali.
Dukkanmu mun ji game da haɗari na kwakwalwa don lafiyar ɗan adam, amma har yanzu masoyan wannan samfurin saya shi, sau da yawa sanin cewa cin abincin kwakwalwa zai iya haifar da gastritis, ƙwannafi, matsalolin jinji da allergies. Mafi yawan gishiri, wanda ya ƙunshi cikin kwakwalwan kwamfuta, yana jan hankalin mutane da yawa masu son "salty". Duk da haka, haɗuwa a cikin jiki yana haifar da ƙyama ga ci gaban al'ada, ci gaba da cututtuka na zuciya da nakasa na rayuwa.