I-Apple Cider Vinegar yamajuba

I-apula cider uviniga ishibhile futhi kulula ukwenza ekhaya. Sekuyisikhathi eside kwaziwa ukuthi inomthelela okhuthaza impilo kubantu. Kodwa futhi kuwumthombo wangempela wezempilo wamajuba.

Amasosha aseRoma ayexuba amanzi awo okuphuza ne-apula cider vinegar noma nini lapho kungenzeka. Lokhu kubikwe umhlahlandlela ngesikhathi evakashele eLimes Museum e-Aalen, eSwabia. Sonke siyazi ukuthi amanzi angenye yokudla okuntekenteke kunakho konke. Lokhu kwaholela ekweqiseni kangangokuthi abantu benkathi ye- baroque babengawaphuzi nhlobo amanzi, futhi esikhundleni sokuzigeza, bazisonge ngamafu amakha.

AmaRoma asendulo ayazi kangcono futhi ayesebenzisa i-amphora yeviniga. Uviniga wesithelo kujeke wamanzi we-legionnaires ubangele ukwehla kwenani le-pH lamanzi futhi isimo sezulu esine-acidic savimbela amagciwane ukuthi akwazi ukwanda ngokweqile. Abafuyi bamajuba nabo sebeneminyaka besebenzisa lolu lwazi ngokufaka njalo ideshi leviniga yezithelo emanzini okuphuza ezilwane zabo.

Abanye abakhiqizi nabo baye bagxumela kulesi sitimela futhi banikeza ama-acids azowangeza emanzini okuphuza. Ngokuvamile, lokhu kuyi-formic acid. Ngenxa ye-asidi ephezulu, incane yayo edingekayo ukuze kwehliswe i-pH yamanzi. Kodwa-ke, kungenzeka ukuthi amajuba awathandi amanzi e-formic acid futhi adle kancane. Ematshweni asemancane kakhulu kunemibiko yokuphazamiseka kwezimoto okubangelwa i-asidi. Yiqiniso, kokubili kuyizigigaba umuntu angafuni ukuba nazo. Phela, amanzi awukudla - ngomqondo wangempela wegama.

Uviniga Wenziwe Nge-Sweet Must

Ngoviniga wezithelo, asikho isidingo sokukhathazeka ngokuphazamiseka nokwenqaba ukuphuza, ikakhulukazi njengoba inani layo le-pH liphansi kunele-formic acid futhi, ngakho-ke, kulula ukugaya. Kunoma yikuphi, ukuphuza amanzi aphansi okuphuza amajuba ngeviniga yesithelo akukwazi ukunqunywa. “Ihhabhula ngosuku ligcina udokotela engekho” kusho isisho – ihhabhula ngosuku futhi awumdingi udokotela. Ibinzana lilungile ngokuphelele - futhi ngokuphathelene ne-apula cider uviniga. Kuyo, zonke izithako ezibalulekile ze-apula zigcinwa kakhulu.

Uviniga wakha lapho utshwala buguqulwa ngamabhaktheriya. Isisekelo sotshwala siwushukela. Ukulandelana okuvamile lapho ijusi ye-apula ikhula khona kuyisidingo esimnandi - utshwala kumele - uviniga wezithelo. Ezindaweni lapho kukhula izithelo zendabuko, uviniga wezithelo wawuvame ukutholakala yonke indawo. Namuhla ungathenga i-apula cider uviniga kunoma yisiphi isitolo sokudla noma esitolo esikhulu. Kodwa-ke, lokhu kukhiqizwa kakhulu ezimbonini futhi kuhlungwa kakhulu.

Inqubo yokuhlunga isusa ukungcola okubalulekile kanjalo namaminerali. Ngokwemvelo, uviniga we-apula cider onamafu ungcono kakhulu. Ungakwazi futhi ukwenza lokhu ngokwakho ngaphandle kobunzima obuningi. I-cider enoshukela evutshiwe kanye nomama okuthiwa uviniga, ongayithola kunoma yisiphi isitolo sokudla sezempilo, kuyadingeka. Labo abakhiqiza uviniga wabo bahlale bebheke izinga lomkhiqizo wabo.

Ishothi kumalitha amathathu

I-apula cider uviniga ithuthukisa ukugeleza kwegazi, ivuselele i-metabolism, futhi ivimbele ukusakazeka kwamagciwane abolayo emathunjini. Umphumela omuhle kakhulu emathunjini noma kuwo wonke umgudu wamathumbu wenza kube yigugu kakhulu ejuba. Wonke umuntu othanda amajuba uke wezwa ngesifo sejuba eminyakeni yamuva, eyaziwa kangcono ngokuthi i-swollen gut syndrome. Igama likhombisa ukuthi inkinga ikuphi. Ngakho-ke abagcini bamajuba bayelulekwa kahle ukuba benze konke okusemandleni ukuthuthukisa impilo yamathumbu ezilwane zabo.

Uviniga wezithelo emanzini okuphuza amajuba uthathwa kalula ngamajuba. Ukudubula okuhle ku-3-litre potion kuyinto evamile. Umthamo ophansi uqinisekisa ukuthi umphimbo wejuba kanye nesitshalo kungazuza ezintweni ezibalulekile. Ngakho-ke i-apula cider uviniga ibalulekile, ikakhulukazi kumajuba ezitshalo, amanye awo anenani elikhulu lezitshalo.

Kodwa-ke, kungenzeka futhi ukuthi umphumela weviniga yesithelo emanzini okuphuza kumthamo ophansi kangaka ungowasendaweni kuphela futhi uphela ngokushesha emgudwini wokugaya ukudla. Kulapho okufanele kwembuleke khona. Ukubophela uviniga wesithelo ekudleni kungasiza. Isobho elibizwa nge-Müller noma i-master tonic iyindlela ephumelela kakhulu.

Lapha, ngaphezu kokusebenza kweviniga, ikhono layo lokulondoloza liyasetshenziswa. Izithelo nemifino, ikakhulukazi, ingaqotshwa nanoma iyiphi i-blender etholakalayo kwezohwebo bese igcinwa ezitsheni ngosizo lwesithelo uviniga. Noma ubani onengadi yakhe kufanele asebenze lapha. Izimbabazane, i-buckhorn, u-anyanisi, u-garlic, u-garlic wasendle - akukho mingcele ekudaleni futhi kuhlale kukhona okusha ongakuzama.

Kungcono ukumane uthele ingxube yeviniga yesithelo phezu kokudla okusanhlamvu futhi, uma kunesidingo, bese uyibopha. Khona-ke ezinye izingxenye nazo zibambeka ekuphakeleni. Abafuyi bamajuba bavame ukusebenzisa imvubelo yotshwala. Ineprotheyini ephezulu futhi, ngakho-ke, iyisengezo sokudla sekhwalithi ephezulu. Ukudla kwe-lime nakho kungaba usizo lapha.

I-Acid Ikhipha Uketshezi

Mhlawumbe okuwukuphela kwesici esibi esithelweni sikaviniga yikhono layo le-osmotic. Njenganoma iyiphi i-asidi, ikhipha uketshezi namaminerali emzimbeni. Yingakho amajuba kufanele ahlale enamaminerali atholakalayo ukuze adle mahhala. Kungaba itshe lejuba, inhlanzi, ukondla umcako, isihlabathi, noma umhlaba ophilisayo. Isinyathelo sokuqala sesithathiwe kakade ngokubopha ngomcako wokuphakelayo, isibonelo.

Ukuxuba okuyigugu kakhulu kwamajuba, ikakhulukazi ngemva kwesimo esicindezelayo, kungaba okulandelayo. 250 mililitha amanzi, izipuni ezimbili ze-apula cider uviniga, nezipuni ezimbili zoju. Sekungamashumi eminyaka le ngxube ikhuthazwa kubantu. Amajuba nawo ajabule kakhulu ukwamukela le ngxube. Ngenxa yoju olunamathelayo, imisele yokuphuza ku-dovecote ingase ingcole kancane. Ngakho-ke kungaba nengqondo ukususa amanzi kumajuba isikhashana futhi uwenze omele kakhulu ingxube. Amajuba aqala ukuphuza ngokushesha futhi ahlanze ingxube ye-apula cider uviniga ngokushesha futhi ngokuphelele. Uma uthanda, ungaphinda uthele ingxube phezu kwesiphakeli bese usibopha futhi.