ʻO ka paʻakai a i ʻole ka ʻono, ka ʻuala a i ʻole ka pata—ʻoiai ke ʻano āu e ʻoki ai iā lākou, ʻo ka pickles kahi meaʻai a mākou e makemake ai. He mea kupanaha ka maʻalahi o kēia kāʻei burger aloha; he kukama wale nō ia i hoʻoulu i ka maikaʻi briny i hoʻopaʻa ʻia a puni no hoʻokahi pule. Akā ma ke ʻano maʻamau, maikaʻi anei nā pickles iā ʻoe? E ʻike kākou.
He mea maikaʻi nā pickles iā ʻoe?
ʻOiai ke kiʻekiʻe o ka sodium, maikaʻi loa nā pickles iā ʻoe - ke ʻole ʻoe e ʻai i ka pahu holoʻokoʻa. Hiki iā ʻoe ke loaʻa i nā mea he nui no ka nui o ka paʻakai i loko o ia mau mea, no laila e hoʻopili i hoʻokahi a ʻelua paha pickles i ka manawa. mea ʻai meaʻai ʻo Lisa Young, Ph.D., mea kākau o ʻO ka hope piha, hope loa Slim , ʻo ia hoʻi ka mea i ʻike inā he koko kiʻekiʻe ʻoe a pono ʻoe e pili i ka meaʻai haʻahaʻa-sodium, ʻaʻole pono nā pickles iā ʻoe, no laila e ʻoluʻolu e nānā me kāu kauka ma mua o ka ʻai ʻana i ka ihe dill. Ma waho aʻe o ka paʻakai, ʻewalu wale nō kalokalo nā pickles i kēlā me kēia a he kumu maikaʻi ia o ka fiber a me ka huaora K.
Loaʻa i nā pickles kekahi mau pono olakino?
Hana maoli lākou! Ua ʻōlelo ʻo Young he mea maikaʻi nā pickles a me nā meaʻai fermented ʻē aʻe (e noʻonoʻo i ke kefir, kimchi a me sauerkraut) no ke olakino o ka ʻōpū no ka mea ma ke kaʻina hana fermentation e hoʻouka iā lākou i nā bacteria maikaʻi e kōkua i ke kākoʻo ʻana i kahi microbiome olakino. He mea liʻiliʻi ka ʻōlelo ʻana he mea maikaʻi kēia i nā pickles no ka pohō kaumaha, akā ʻo nā mea āpau e kōkua i ka mālama nui o kou puʻuwai e kōkua. No laila i ka manawa aʻe ʻoe e hahau i ka aina awakea , e hoʻolei i kahi pīkoi ma ka ʻaoʻao no ka crunch a me ka hoʻoikaika ʻana i kou olakino ʻōpū.
PILI: He olakino maoli anei ka 'Ai Maʻemaʻe'? Eia ka ʻōlelo a ka poʻe loea
