{"id":1539,"date":"2014-07-16T13:31:29","date_gmt":"2014-07-16T13:31:29","guid":{"rendered":"http:\/\/intervista.al\/web\/?p=1539"},"modified":"2014-07-16T13:39:40","modified_gmt":"2014-07-16T13:39:40","slug":"a-jane-te-mira-ushqimet-e-ngrira","status":"publish","type":"post","link":"https:\/\/intervista.al\/web\/2014\/07\/a-jane-te-mira-ushqimet-e-ngrira\/","title":{"rendered":"A jan\u00eb t\u00eb mira ushqimet e ngrira?"},"content":{"rendered":"

Shum\u00eb prej grave q\u00eb punojn\u00eb, jan\u00eb t\u00eb detyruara t\u00eb p\u00ebrdorin n\u00eb gatim produkte t\u00eb ngrira, qofshin k\u00ebto perime, fruta, apo gjell\u00eb t\u00eb parap\u00ebrgatitura. Megjithat\u00eb, nuk e kemi nd\u00ebrgjegjen t\u00eb qet\u00eb sa her\u00eb i p\u00ebrdorim ato. A jan\u00eb v\u00ebrtet t\u00eb mira ushqimet e ngrira? Si q\u00ebndron e v\u00ebrteta? <\/em><\/strong><\/p>\n

\u00a0<\/em><\/strong><\/p>\n

Vitaminat nuk humbasin<\/strong><\/p>\n

Produktet e ngrira jan\u00eb t\u00eb lehta p\u00ebr t\u2019u ruajtur dhe p\u00ebrgatiten shpejt. Shkak q\u00eb na joshin ato \u00ebsht\u00eb fakti se na e leht\u00ebsojn\u00eb jet\u00ebn, por p\u00ebr shumic\u00ebn prej nesh, kjo \u00ebsht\u00eb p\u00ebrpar\u00ebsia e vetme. N\u00eb fakt, \u00ebsht\u00eb e v\u00ebshtir\u00eb t\u2019i mendosh si ushqim t\u00eb sh\u00ebndetsh\u00ebm, megjithat\u00eb, studime t\u00eb shumta kan\u00eb treguar se ato jan\u00eb po aq t\u00eb pasura me vitamina dhe l\u00ebnd\u00eb ushqyese sa edhe produktet e fresk\u00ebta.<\/p>\n

Substancat antioksiduese, p\u00ebr shembull, q\u00eb t\u00eb ndihmojn\u00eb t\u00eb luftosh kund\u00ebr plakjes, e durojn\u00eb mir\u00eb ngrirjen dhe shkrirjen, por jan\u00eb t\u00eb brishta ndaj nxeht\u00ebsis\u00eb. 70% e tyre zhduken n\u00eb ujin q\u00eb zien, 50% n\u00eb furr\u00eb dhe 40%, n\u00eb zierjen me avull. Bile, disa ushqime t\u00eb ngrira mund t\u00eb ken\u00eb m\u00eb shum\u00eb substanca ushqyese sesa produktet e fresk\u00ebta. \u00cbsht\u00eb rasti p\u00ebr shembull i frutave dhe perimeve t\u00eb ngrira sapo jan\u00eb vjelur. Ky proces ruan cil\u00ebsit\u00eb e tyre ushqimore, sepse trajtohen shpejt (vilen, lahen, q\u00ebrohen) dhe pastaj ngrihen n\u00eb -40 grad\u00eb celsius. Nd\u00ebrsa produktet e fresk\u00ebta, sidomos kur nuk jan\u00eb bio dhe presin me dit\u00eb t\u00eb t\u00ebra q\u00eb nga momenti i vjeljes e deri n\u00eb at\u00eb t\u00eb shitjes, humbasin nj\u00eb sasi t\u00eb mir\u00eb t\u00eb vitaminave dhe l\u00ebnd\u00ebve ushqyese, sepse ato shkat\u00ebrrohen nga drita dhe ruajtja n\u00eb aj\u00ebr t\u00eb lir\u00eb.<\/p>\n

Ndryshe nga mjek\u00ebt kinez\u00eb q\u00eb mendojn\u00eb se produktet e ngrira kan\u00eb humbur forc\u00ebn e tyre jet\u00ebsore, n\u00eb natyropati (lloj mjek\u00ebsie jo tradicionale), mendohet se i ftohti shkakton nj\u00eb pauz\u00eb t\u00eb jet\u00ebs: \u201cAi e b\u00ebn t\u00eb pal\u00ebvizshme, por nuk e shkat\u00ebrron at\u00eb\u201d, shpjegon Daniel Kifer, natyropat dhe autor i librit \u201cNatyropatia n\u00eb jet\u00ebn e p\u00ebrditshme\u201d. \u201cMegjith\u00ebse ne rekomandojm\u00eb nj\u00eb ushqim me baz\u00eb t\u00eb fresk\u00ebt dhe gjall\u00eb, ose t\u00eb ruajtur me metodat tradicionale si tharja (frutat dhe perimet e thara) dhe lakto-fermentimi (turshit\u00eb) ose n\u00eb krip\u00eb, nuk i hedhim posht\u00eb as produktet e ngrira\u201d.<\/p>\n

Nj\u00eb argument tjet\u00ebr n\u00eb favor t\u00eb ngrirjes: Ajo, megjith\u00ebse mund t\u00eb jet\u00eb e shkurt\u00ebr (24 or\u00ebshe), vret shumic\u00ebn e parazit\u00ebve, duke kufizuar k\u00ebshtu rrezikun e helmimit (por nuk vret mikrobet, vet\u00ebm ngadal\u00ebson aktivitetin dhe zhvillimin e tyre). Kjo \u00ebsht\u00eb di\u00e7ka e mir\u00eb p\u00ebr t\u2019u ditur p\u00ebr peshqit apo gj\u00ebn\u00eb e gjall\u00eb, t\u00eb cilat duam t\u2019i konsumojm\u00eb t\u00eb gjall\u00eb. Peshku, bile, \u00ebsht\u00eb shum\u00eb m\u00eb i lir\u00eb kur blihet i ngrir\u00eb, sesa i gjall\u00eb. Pastaj, freskia e tij nuk diskutohet, sepse ngrihet drejtp\u00ebrdrejt n\u00eb anije. N\u00eb fund, mund t\u00eb themi se ngrirja \u00ebsht\u00eb nj\u00eb m\u00ebnyr\u00eb e mir\u00eb p\u00ebr t\u00eb respektuar ekologjin\u00eb e oqeaneve tona, sepse anijet e pajisur me frigorifer\u00eb mund t\u00eb peshkojn\u00eb thell\u00eb n\u00eb det, n\u00eb vend q\u00eb t\u00eb boshatisin zonat bregdetare dhe t\u00eb ndjekin sezonet e peshkimit.<\/p>\n

Peshqit me yndyr\u00eb si salmoni apo shojza, t\u00eb pasur me omega-3, jan\u00eb m\u00eb t\u00eb p\u00ebrshtatshmit p\u00ebr ngrirje. Q\u00eb t\u00eb ruajn\u00eb n\u00eb maksimum cil\u00ebsit\u00eb e shijes, shkrijini ngadal\u00eb, n\u00eb frigorifer, ruajeni ujin e shkrirjes p\u00ebr gatimin, me q\u00ebllim q\u00eb t\u00eb ruani krip\u00ebrat minerale dhe oligoelementet. E nj\u00ebjta gj\u00eb vlen edhe p\u00ebr mishin. Nxirreni q\u00eb n\u00eb dark\u00eb p\u00ebr ta p\u00ebrgatitur p\u00ebr drek\u00eb, ose n\u00eb m\u00ebngjes p\u00ebr n\u00eb dark\u00eb dhe do t\u00eb jet\u00eb nj\u00ebsoj si mishi i fresk\u00ebt.<\/p>\n

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Po shija?<\/strong><\/p>\n

Ky \u00ebsht\u00eb problemi me t\u00eb cilin p\u00ebrballen m\u00eb shpesh prodhuesit e produkteve t\u00eb ngrira. Shija nuk \u00ebsht\u00eb gjithmon\u00eb e nj\u00ebjt\u00eb me produktin e fresk\u00ebt, sepse shpesh, ngrirja shkakton nj\u00eb ndryshim t\u00eb gjendjes molekulare t\u00eb ujit, duke i zbehur shijet. Kjo ndodh sidomos te frutat, perimet dhe disa \u00ebmb\u00eblsira. Vet\u00ebm produktet me densitet t\u00eb lart\u00eb nga pik\u00ebpamja ushqimore, pra, q\u00eb kan\u00eb pak uj\u00eb, si pula apo pat\u00ebllxhan\u00ebt, arrijn\u00eb ta ruajn\u00eb pothuajse gjith\u00eb shijen e tyre.<\/p>\n

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Si t\u00eb p\u00ebrzgjedhim?<\/strong><\/p>\n

N\u00eb rajonin e produkteve t\u00eb ngrira, gjenden q\u00eb nga mezet\u00eb e deri tek \u00ebmb\u00eblsirat, p\u00ebrfshi edhe disa produkte bio (megjithat\u00eb, shija nuk \u00ebsht\u00eb e nj\u00ebjt\u00eb me produktin e fresk\u00ebt, nj\u00eb nga cil\u00ebsit\u00eb kryesore t\u00eb k\u00ebtyre produkteve). At\u00ebhere, pse t\u00eb mos konsumojn\u00eb ushqime t\u00eb ngrira? Jo, sepse, ashtu si\u00e7 e shpjegon nutricionisti \u201c\u00ebsht\u00eb e r\u00ebnd\u00ebsishme t\u00eb konsumohen produkte t\u00eb gjalla, pra, t\u00eb fresk\u00ebta\u201d. K\u00ebshtu, pra, mund t\u00eb zgjidhni produkte t\u00eb ngrira bruto (bizele, brokoli, spinaq…), ose produktet e thjeshta t\u00eb parap\u00ebrgatitura (p\u00ebrzierje perimesh ose sallata frutash). Produktet e tjera t\u00eb parap\u00ebrgatitura mund t\u00eb ken\u00eb l\u00ebnd\u00eb ushqimore, por edhe nj\u00eb sasi t\u00eb lart\u00eb yndrynash e kripe dhe n\u00eb shije, l\u00ebn\u00eb p\u00ebr t\u00eb d\u00ebshiruar. Kripa thekson shijen e ushqimeve, prandaj p\u00ebrdoret gjer\u00ebsisht n\u00eb k\u00ebto lloj produktesh, ashtu si edhe yndyra q\u00eb mbron nga tharja. Kujdes, pra, nga gjell\u00ebt e ndryshme, si musakaja, lazanjat, mishi i lyer me galet\u00eb, q\u00eb p\u00ebrmbajn\u00eb m\u00eb shum\u00eb se 10% yndyrna dhe q\u00eb duhen konsumuar me mas\u00eb.<\/p>\n

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Respektoni zinxhirin e ftohjes<\/strong><\/p>\n

Produktet e ngrira k\u00ebrkojn\u00eb nj\u00eb kujdes t\u00eb ve\u00e7ant\u00eb n\u00eb ruajtje. S\u00eb pari, pas blerjes, ato duhen transportuar me \u00e7anta izotermike (izoluese). N\u00eb frigorifer ato duhen ruajtur n\u00eb nj\u00eb temperatur\u00eb -18 deri n\u00eb -20 grad\u00eb celsius dhe n\u00eb p\u00ebrgjith\u00ebsi, jo m\u00eb shum\u00eb se 6 muaj (shihni edhe afatet e konsumimit, t\u00eb treguara n\u00eb produkt). Frigoriferit i duhet shkrir\u00eb akulli rregullisht (n\u00ebse nuk \u00ebsht\u00eb me aj\u00ebr). Mos e ngrini kurr\u00eb nj\u00eb ushqim q\u00eb e keni shkrir\u00eb m\u00eb par\u00eb. N\u00ebse keni p\u00ebsuar nj\u00eb nd\u00ebrprerje elektriciteti, duhet t\u2019i konsumoni ushqimet brenda 3 dit\u00ebsh.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Shum\u00eb prej grave q\u00eb punojn\u00eb, jan\u00eb t\u00eb detyruara t\u00eb p\u00ebrdorin n\u00eb gatim produkte t\u00eb ngrira, qofshin k\u00ebto perime, fruta, apo gjell\u00eb t\u00eb parap\u00ebrgatitura. Megjithat\u00eb, nuk e kemi nd\u00ebrgjegjen t\u00eb qet\u00eb sa her\u00eb i p\u00ebrdorim ato. A jan\u00eb v\u00ebrtet t\u00eb mira ushqimet e ngrira? Si q\u00ebndron e v\u00ebrteta? \u00a0 Vitaminat nuk humbasin Produktet e ngrira jan\u00eb […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[49],"tags":[227],"class_list":["post-1539","post","type-post","status-publish","format-standard","hentry","category-shendet","tag-a-jane-te-mira-ushqimet-e-ngrira"],"_links":{"self":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/1539","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/comments?post=1539"}],"version-history":[{"count":0,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/posts\/1539\/revisions"}],"wp:attachment":[{"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/media?parent=1539"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/categories?post=1539"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/intervista.al\/web\/wp-json\/wp\/v2\/tags?post=1539"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}