I-Stevia isitshalo semfashini. Kusukela lokhu i-sweetener yemvelo ifikile eYurophu, nsuku zonke kunemikhiqizo eminingi efaka uStevia njengesiphungumnandi, ekhishwe kulesi sitshalo. Ukusetshenziswa kwayo akuthinti inkomba ye-glycemic noma i-hypertension. Ayinawo amakhalori, ayinamafutha agcwele, ayinashukela, futhi ayinama-carbohydrate. Ayikhiqizi i-cholesterol noma ukuvutshelwa noma iphendule nezinye izinto zokudla.
Kepha ngaphezu kokukhishwa kwayo, iStevia, lesi sitshalo esimnandi esinamaqabunga, sinomchamo futhi sigaya ukudla. Imiphumela ibizwa antioxidants y elwa nokuvuvukala nezakhiwo ze-cardiotonic ne-bactericidal. Ngazo zonke lezi zimfanelo, ifanelwe indawo ekhethwayo ku- uhlu lwezitshalo zokwelapha ezingatshalwa ekhaya
I-Stevia ifaka izinhlobo ezingaba ngu-200 ezaziwayo, kepha yi «UStevia Rebaudiana Bertoni»Leyo ebilinywa amakhulu eminyaka eNingizimu Melika kanye naleyo esivele isetshenziswa njenge-sweetener ngabomdabu baseGuarani eParaguay. Amaqabunga awo amnandi ngokuphindwe ka-30 kunoshukela ovamile kanye nokukhishwa kwawo okomile, amnandi izikhathi eziphindwe ka-200 kuya kwezingu-300.
Su ukutholakala Kuthiwa isazi sezitshalo saseSpain nodokotela uPedro Jaime Esteve (1500-1556) owasithola enyakatho-mpumalanga yensimu manje eyiParaguay. Wamqamba igama lokuthi uStevia. Isazi semvelo saseSwitzerland uMoisés Bertoni kwaba owokuqala ukuchaza lolu hlobo ngokwesayensi e-Alto Paraná, futhi wagcwalisa igama laso lesayensi nesibongo sakhe.
e 2011 I-European Union yakwamukela ukusetshenziswa kwayo njenge-sweetener kanye nesengezo sokudla. Futhi inombono omuhle wesayensi we-EFSA, isikhulu esiphezulu saseYurophu kwezokuphepha kokudla.
Futhi lesi sitshalo esimangalisayo, singakwazi ikhule ekhaya. Ikhiqiza ngokusika, ngakho-ke uma singenaso isitshalo esiseduze esingasinika ihlumela (ukusika njalo ngaphandle kwezimbali), sizothola isitshalo esivele sikhulile ukusikhiqiza kamuva.
Kuyadingeka indawo ezindaweni ezinelanga, kufanele kucatshangwe ukuthi isitshalo esishisayo, sithanda ukushisa nomswakama.
Mayelana ne ukuchelelaNgesikhathi sokushisa kwehlobo, kuyadingeka ukunisela nsuku zonke, kepha entwasahlobo nasekwindla, sizonisela lapho, lapho sithinta isandla, siqaphela inhlabathi ngaphandle komswakama. Ngesikhathi sasebusika, isikhathi lapho isitshalo simisa ukukhula kwaso, sizoniselwa kancane, cishe lutho, ukugwema ukubola izimpande okumele ziphinde zihlume entwasahlobo.
Ukuqinisekisa ukuthi izophinde ihlume entwasahlobo, kufanele umvikele ngepulasitiki. Ngale ndlela, sizokugwema ukuthi uma lina, izimpande zigcwala amanzi kuthi lapho isimo sezulu esihle sibuya, sigxilise ukushisa bese sihluma ngamandla. para oma amaqabunga Ngesikhathi sehlobo ngokufanele, kubalulekile ukuqinisekisa ukuthi ilanga alikhanyi kubo, ukuze kugcinwe zonke izinto zokwelapha. Ukuze sizuze kulezi zakhiwo, singadla amaqabunga asethenda noma senze i- ukumnikangawo, ithenda (amaqabunga ayi-10 ngelitha ngalinye lamanzi) noma omisiwe (izipuni ezi-4 zikadizili ilitha ngalinye lamanzi) Izitshalo ezinhlanu zokwelapha ezikhula ekhaya
Inohlonze impela . Ngangingakaze ngiyifunde. Kuzofanele sithole isitshalo se-stevia
Akukhona ukutholakala kwangempela? Siyabonga ngokusilandela, u-Anamaper. Ukwanga!