Ityhefu ingaba nokutya okuhlukileyo, kodwa kukho ukutya okunobungozi kakhulu, nto leyo ibangele idale iingxaki kwinkqubo yokutya. Kubalulekile ukwazi le "intshaba" ngomntu.
Kunzima ukudibana nendoda engazange ibhekane neengxaki ezifana nokutyhelwa kokutya. Ngokuqhelekileyo, amaxesha anjalo anqunywe ehlobo, njengoko amaqondo aphezulu aphezulu aphakamisa ukusasazeka kweebhaktheriya kunye ne-microbes. Iingcali zenzululwazi zenze uhlalutyo lwamanani kwixesha elidlulileyo kwiminyaka engama-20 edluleyo kwaye zizimisele ukulinganiswa kweemveliso ezivame ukubangela ukutyhefu kokutya.
1. Sushi
I-Sushi ingahlolwa namhlanje malunga neyonke inyathelo, kodwa esi sidlo saseJapane sihlala sisibangela setyhefu. Oku kubangelwa kukuba intlanzi eluhlaza isetyenziselwa ukulungiselela. Ukuba, emva kokubamba intlanzi ixesha elithile ngaphandle kokuqhwala, iipasasiti ziyakwazi ukuphela kwiisisipha zayo. Musa ukubeka umngcipheko wokuzama ukususa uSushi kwiindawo ezinobungcali kunye nexabiso elincinci.
2. Amaqanda
Amagqirha rhoqo ngonyaka arekhoda inani elikhulu lamatyala osulelo lwe-salmonella, enokufumaneka kwiiqanda ezinkukhu. Kubalulekile ukuthenga amaqanda amnandi ngokujonga umhla obeka kwi-shell. Ukongeza, kufuneka uhlambe amaqanda akho kwaye wenze ngcono ngetsiphu. Ukunyanga kwefuthe kufuneka kuqhutywe kwiqondo lokushisa okungenani i-70 °.
3. Imveliso yokutshaya
Abantu abafuna ukufumana impilo kwaye banomfanekiso omhle kufuneka banike iisaji, i-sausages kunye neminye imikhiqizo efanayo. Kulo hlobo lokutya, amaninzi amaninzi afihliweyo, i-soy, isitashi, ama-fat and additives. Ukongezelela, abanye abavelisi basebenzisa i-soybean ye-transgenic ukuveliswa kwee-sausages. Eyona nto into ebaluleke kakhulu kukuba abantu abangekhohlisi boshishino abanako ukutshaya iimveliso kuzo zonke, bayisondeza kwisisombululo esisodwa, kwaye umthengi ufumana ukutya okuluhlaza.
4. Caviar
I-Caviar iyimveliso enomsebenzi, kodwa kuphela xa iphakamileyo, kungenjalo ukuphazamiseka kokutya okungeke kuphetshwe. Musa ukuthenga umthi oncinci. Kwaye xa ukhetha, qwa lasela ukubunjwa, ukwenzela ukuba inani le-conservatives ayinakugqithisa u-0.1% kwento nganye. Iingcebiso ezibalulekileyo: ukuba uvula ingqungquthela, uziva u-flavour sweet, ke ungalingi i-destiny uze udle loo caviar. Akufanele kube buhlungu kwaye kuthukuthele kuninzi lwamanzi.
5. Ii-Oysters
Le ntlanzi, eyithandwa kakhulu yityebi, iyingozi, njengoko ingapheki, ngoko kubalulekile ukuba ii-oysters zichanekile ngokutsha. Into leyo kukuba iibhaktheriya zanda ngokukhawuleza kuzo, ezivusa ukutyhefu kokutya. Ukongezelela, oogqirha bathi abantu abanezifo ezingasasigxina kunye ne-immunity disinfect should generally give up oysters. Kukho indlela, ukuba uhlolisise i-mollusc ngokutsha-uphefe ngaphambi kokuba usebenzise ijusi ye-lemon. I-mollusc ephilayo iya kunqamana nokudibanisa ne-asidi, kwaye ukuba kwakungenjalo ukusabela, ngoko ii-oysters zithe gqwa, kwaye ukusetyenziswa kwazo kufuneka kulahlwe.
6. Ukutya okusemathinini
Ngokwezibalo, kukutya okusemathinini okubangela ukuba utyhefu lokutya olunzulu - i-botulism. Isizathu sinobukho beentonga ze-anaerobic kwisitya esikwazi ukuhlala siphinde sande ngokubanzi kwindawo engqinelweyo apho kungekho moya wokufikelela. Ukuba emva kokusetyenziswa kokutya okusemathinini, iimpawu zokuqala zetyhefu zivakalelwa, kuyiphuthuma ukubiza i-ambulensi.
7. I-avovoc
I-avovoc yiyona mveliso ethandwa kakhulu equkethe izinto ezininzi ezincedo. Nangona kunjalo, bambalwa abantu bayazi ukuba iziqhamo ezingavuthiyo ziyingozi. I-avocado ayilunconywanga kuba ibangele ibangele ubuthi.
8. I-Melon neVermelon
Ihlobo lixesha apho unokuyonwabela i-melon ye-melon kunye ne-velon. Ziyabonakala kwii-shelves, ziqala phakathi kwehlobo. Kubalulekile ukwazi ukuba ixesha apho izithelo zivuthwa ngaphandle kokungenelela kwangakumbi kubantu - ekupheleni kukaAgasti. Amafama amaninzi awayekanga ukusetyenziswa kweemveliso ezihlukeneyo, ezinciphisa ixesha lokukhula kunye nokwandisa ubukhulu bomntwana. Konke oku kukukhokelela ekutyeni ukutyhefu okuninzi, okwenzeka rhoqo ngeengxaki. Funda indlela yokukhetha izityalo ze-melon ezilungileyo.
9. I-Steak ngegazi
Ngaba uthanda ukutya inyama kunye negazi? Bese uyazi ukuba unengxaki yokutyhefuza. Oogqirha abacebisi ukuba balayishe ama-steaks ngokugcoba ngaphantsi kwe "well medium". Oku kungenxa yokuba yonke ibhaktheriya inokubulawa kuphela xa iqondo lokushisa liphezulu kune 160 ° C.
10. Amafutha omnyama
Abaninzi abazi ukuba imifuno eluhlaza yintlahlela izityalo zicutshungulwa nge-iron gluconate. Ngaloo ndlela kulandela enye yeengozi zalo mveliso, ngoko, ukusetyenziswa kwenani elikhulu leminquma kungakhupha i-iron engaphezu komzimba. Ukongezelela, imifuno ayigcinwanga ixesha elide, kwaye xa usebenzisa umthi oqingqiweyo ngetshe, utyhefu nge-hydrocyanic acid. Kungcono ukuthenga imifuno kwimitshini evulekileyo ukuqinisekisa ukuba iziqhamo zinombala omnyama ogcweleyo, kwaye ukuzaliswa kuyabonakala.
11. Ubisi obungabonakaliyo
Izinto ezirhoxayo ezingaphendulanga kunyango lokushisa zingabangela ukutyhelwa kokutya, kuba zingabakhona iintsholongwane, ii-virus kunye nezidumbu. Iingcali azicebisi ukufaka ingozi kunye nokusela ubisi obungasetshenziswanga.