Kuyini ukondliwa kwe-brown rice protein?

Ingabe amaprotheni elayisi ansundu ansundu angumthombo ophelele wamaprotheni?

Uma kukhulunywa ngekhwalithi ye-protein, enye yemibuzo ejwayelekile ukuthi umthombo wamaprotheni "uphelele" - okusho ukuthi kuqukethe wonke ama-amino acid amanani anele. Ngokomlando, amaprotheni asuselwa ekususelwa kwezitshalo avame ukubhekwa njengento engaphelele, kepha ucwaningo lwakamuva luchithe ukukhanya okuningana kwamaprotheni elayisi ansundu.

Amaprotheni elayisi ansundu aqukethe wonke ama-amino acid ama-amino, kepha ngokwesiko akubhekwa njengengaphelele ngenxa yamazinga awo aphansi aphansi we-lysine. Kodwa-ke, lokhu akusho ukuthi akuyona umthombo wamaprotheni abalulekile. Eqinisweni, lapho kudliwe njengengxenye yokudla okuhlukahlukene, amaprotheni elayisi ansundu angafaka isandla ngempumelelo ekuhlangabezaneni nezidingo zakho ze-amino acid.

Ucwaningo lwakamuva lukhombisile ukuthi amaprotheni elayisi ansundu angasebenza ngempumelelo njengabaphambuki be-Whey ekusekeleni ukukhula kwemisipha nokululama uma kudliwa ngamanani afanele. Isifundo esingumbhalo esishicilelwe kwi-The Nutrition Magazine etholakele ukuthi amaprotheni elayisi ahlukanise ukusetshenziswa kwe-post-mass ancishise isisindo-isisindo futhi akhuphuke ama-hypertrophy omzimba anciphile, ama-hypertrophy omzimba anciphile, amandla omzimba, amandla, namandla aqhathaniswa ne-Whey Protein ukwahlukanisa.

Ngaphezu kwalokho,Amaprotheni elayisi ansundu ansunduinikeza izinzuzo ezengeziwe. Inqubo yokutshala yokulima iqinisekisa ukuthi irayisi likhule ngaphandle kwama-pesticides noma kumanyolo wokwenziwa, ukunciphisa ukuvezwa kumakhemikhali ayingozi. Lokhu kungabaluleka ikakhulukazi kulabo abadla izithasiselo zamaprotheni njalo.

Kuhle ukuqaphela ukuthi ngenkathi amaprotheni elayisi ansundu kungenzeka anciphiswe kancane kwamanye ama-amino acid aqhathaniswa namaprotheni ezilwane, lokhu kunganxeshezelwa ngokuhlanganisa namanye amaprotheni ezitshalo noma adla imithombo ehlukahlukene yamaprotheni usuku lonke. Isibonelo, ukuhlanganisa amaprotheni elayisi ansundu nge-Pea Protein kwakha iphrofayili ephelele ye-Amino Acid.

Ekuphetheni, kanti amaprotheni e-organic brown irayisi angeke abe yiprotheni ephelele emthonjeni oqinile, kungumthombo wamaprotheni osezingeni eliphakeme angasekela ngempumelelo ukukhula kwemisipha, ukululama, kanye nempilo yonke uma isetshenziswa njengengxenye yokudla okunempilo.

Ngabe amaprotheni elayisi ansundu aqhathanisa kanjani amaprotheni we-Whey?

Ukuqhathanisa phakathi kwamaprotheni elayisi ansundu kanye namaprotheni we-Whey kuyisihloko esithakazelayo esikhulu, ikakhulukazi labo becubungula ezinye izindlela ezenzelwe izitshalo kumaprotheni endabuko. Ngenkathi i-Whey Protein isike yabhekwa njengendinganiso yegolide yokwakha izicubu nokululama, amaprotheni elayisi ansundu aqhamuke njengomncintiswano onamandla.

Iphrofayili ye-Amino Acid:

I-Whey Protein yaziwa ngephrofayili yayo ephelele ye-Amino Acid nenani eliphakemeyo lemvelo. Icebe ikakhulukazi kuma-amino acid anama-acid ane-branch (BCAAS), ikakhulukazi i-Leucine, ebaluleke kakhulu yokuhlanganiswa kwemisipha. Amaprotheni elayisi ansundu, ngenkathi equkethe wonke ama-amino acid abalulekile, anephrofayili ehlukile ye-amino acid. Iphakeme kakhulu ku-methonionine nase-cysteine ​​kodwa yehlise eLysine ngokuqhathaniswa ne-Whey. Kodwa-ke, lokhu akusho ukuthi kungaphansi.

Ukwakha izicubu nokululama:

Ucwaningo olubunjiwe olushicilelwe kwi-The Nutrition Magazine ngokuqhathanisa nemiphumela yamaprotheni elayisi kanye namaprotheni we-Whey ekubusweni komzimba nokusebenza kokuzivocavoca. Ucwaningo luthole ukuthi womabili amaprotheni aholele ekuzuzeni okufanayo kokuqina kwemisipha namandla lapho kudliwa i-post-Workout. Lokhu kusikisela lokhoAmaprotheni elayisi ansunduingasebenza nje njenge-Whey ngokusekela ukukhula kwemisipha nokululama.

Ukuchapha:

I-Whey Protein idonswa ngokushesha ngumzimba, ovame ukubonwa njengenzuzo yokubuyiselwa kwe-post-Workout. Kodwa-ke, lokhu kufakwa okusheshayo kwesinye isikhathi kungadala ukungakhululeki kokugaya ukudla, ikakhulukazi kulabo abanozwela lwe-lactose. Ngakolunye uhlangothi, amaprotheni elayisi ansundu, ngokuvamile abekezelelwa kahle futhi angahle abe lula ohlelweni lokugaya ukudla kwabanye abantu.

Ukucatshangelwa kwe-allergen:

Inzuzo eyodwa ebalulekile yamaprotheni elayisi ansundu yimvelo yayo ye-hypoallergenic. Kumahhala kusuka kuma-allerger ajwayelekile afana nobisi, soy, ne-gluten, okwenza kube inketho efanelekile kulabo abanezinzwa zokudla noma komzimba. I-Whey, ethathwe ngobisi, ayilungele labo abanowabiwa wobisi noma labo abalandela ukudla kwe-vegan.

Umthelela Wezemvelo:

Ngokombono wezemvelo, amaprotheni elayisi ansundu ngokuvamile anesipikili esiphansi sekhabhoni ngokuqhathaniswa namaprotheni we-Whey. Amaprotheni asuselwa ekususelwa kwezitshalo adinga izinsiza ezimbalwa futhi akhiqize ukuphuma okumbalwa kwegesi abamba ukushisa ngesikhathi sokukhiqiza.

Ukunambitha nokuthungwa:

I-Whey Protein ivame ukunconywa ngokuthungwa kwayo okubushelelezi nokunambitheka okumnandi, ikakhulukazi ezinhlotsheni ezinongiwe. Amaprotheni elayisi ansundu angaba nokuthungwa okusanhlamvu okuncane nokunambitheka okuhlukile, abanye abantu abangase badinge ukujwayela. Kodwa-ke, imikhiqizo eminingi yamaprotheni e-brown anamuhla athuthuke kakhulu ekunambithekeni nasekufakweni.

Ubuningi bezempi:

Ngenkathi womabili amaprotheni anikela ngezinzuzo zawo ezihlukile, amaprotheni elayisi ansundu avame ukuza nezinsolo ezengeziwe. Kuqukethe ngokwemvelo kuqukethe i-fiber, engekho ku-Whey Protein, futhi kungagcina amanye amavithamini kanye namaminerali akhona ngelayisi elinsundu.

Izindleko nokutholakala:

Ngokomlando, amaprotheni we-Whey atholakala kabanzi futhi kaningi abiza kakhulu kunamaprotheni elayisi ansundu. Kodwa-ke, njengoba ukufunwa kwamaprotheni asuselwa kwizitshalo kukhule, amaprotheni elayisi ansundu asekhona kalula futhi ancintisane ngamanani entengo.

Ekuphetheni, kanti amaprotheni we-Whey anezinzuzo ezithile, amaprotheni elayisi ansundu ami njengendlela ephumelela kakhulu. Inikeza izinzuzo eziqhathaniswa zokwakha izicubu nokululama, ngezinzuzo ezengeziwe zokususelwa kwezitshalo, i-hypoallergenic, futhi kungenzeka kube nobungani bemvelo. Ukuzikhethela phakathi kwalokhu okubili kuvame ukwehla ekukhetheni okukhethekile kokudliwayo, komzimba kanye nokucatshangelwa kokuziphatha okuhle.

 

Yiziphi izinzuzo zezempilo zokudla amaprotheni erayisi ansundu ansundu?

Amaprotheni elayisi ansundu ansunduInikeza inzuzo enkulu yezinzuzo zezempilo, okwenza kube yisinqumo esihle kakhulu kulabo abafuna ukuthuthukisa inhlala-kahle yabo ngesengezo sabo samaprotheni. Ake sihlole izinzuzo eziningi zokufaka la maprotheni asuselwa kwizitshalo ekudleni kwakho.

Ukukhula kwemisipha nokulungisa:

Enye yezizathu eziyinhloko abantu baphendukela ezindaweni zamaprotheni ukusekela ukukhula kwemisipha nokulungisa. Amaprotheni elayisi ansundu ansundu aboniswe ukuthi aphumelele kulokhu. Ucwaningo olushicilelwe kwi-The Nutrition Magazine luthole ukuthi amaprotheni elayisi ahlukaniswa njengempumelelo njengoba amaprotheni we-Whey ekusekeleni ukukhula kwemisipha namandla lapho kudliwa ngemuva kokuqina. Lokhu kwenza kube inketho enhle kakhulu yabasubathi, abakhi bomzimba, futhi noma ngubani ofuna ukugcina noma ukukhulisa isisindo sabo semisipha.

Ukuphathwa kwesisindo:

Amaprotheni adlala indima ebalulekile ekuphathweni kwesisindo, kanti amaprotheni elayisi ansundu awafani. Ukudla kwamaphrotheni aphezulu kuhlotshaniswe nokwanda kweqiniso, kusiza ukunciphisa ukudla kwekhalori okuphelele. Okuqukethwe kwe-fiber ngeprotheni yelayisi elinsundu nakho kungaba nomthelela emvelweni wokugcwala, okungasiza ekulawulweni kwesisindo. Ngaphezu kwalokho, umphumela we-thermic wamaprotheni - amandla adingekayo ukugaya futhi acubungule - aphezulu kunaleso samafutha noma ama-carbohydrate, akhulisa imetabolism.

Impilo Yenhliziyo:

Amaprotheni elayisi ansundu ansunduKungaba nomthelela empilweni yenhliziyo ngezindlela eziningi. Okokuqala, njengeprotein esekwe esitshalweni, ngokwemvelo mahhala, okwenza kube yindlela enobungane nenhliziyo uma kuqhathaniswa namaprotheni asuselwa ezilwaneni. Ngaphezu kwalokho, ezinye izifundo ziphakamise ukuthi amaprotheni ezitshalo angasiza ukunciphisa umfutho wegazi futhi anciphise ingozi yesifo senhliziyo. Okuqukethwe kwefayibha ku-brown riden protein nakho kungafaka isandla empilweni yenhliziyo ngokusiza ukugcina amazinga e-cholesterol anempilo.

Umthethonqubo we-Blood Sugar:

Ukusetshenziswa kwamaprotheni, kufaka phakathi amaprotheni elayisi ansundu, kungasiza ukulawula amazinga kashukela wegazi. Amaprotheni anciphise ukumuncwa kwama-carbohydrate, angasiza ukuvikela ama-spikes asheshayo enoshukela wegazi. Lokhu kwenza amaprotheni erayisi ansundu abe inketho enhle kulabo abaphethe isifo sikashukela noma abazama ukugcina amazinga kashukela egazi azinzile.

Impilo Yokugaya:

Amaprotheni elayisi ansundu ansundu avame ukubekezelelwa kahle yilabo abanezinhlelo zokugaya ezibucayi. Ngokwemvelo ayinakwa ama-allergen ajwayelekile afana nobisi, soy, ne-gluten, okwenza kube inketho efanelekile yabantu abanezinzwa zokudla. Okuqukethwe kwe-fiber ku-protein yelayisi elinsundu kungasekela nempilo yokugaya ngokuqhakambisa ukunyakaza kwamathumbu ajwayelekile nokondla amagciwane asesithutha amathumbu.

Izakhiwo ze-antioxidant:

Ilayisi elinsundu liqukethe ama-antioxidants ahlukahlukene, amanye angagcinwa kumaprotheni ahlukanisayo. Lawa ma-antioxidants angasiza ukuvikela amangqamuzana avela kumonakalo odalwe ama-radicals wamahhala, anciphise ubungozi bezifo ezahlukahlukene ezingalapheki nasekusekeni impilo yonke.

Izinzuzo zezemvelo:

Yize kungeyona inzuzo eqondile yezempilo, ukukhetha amaprotheni elayisi ansundu anwele kungaba nomthelela empilweni yezemvelo. Izenzo zokulima eziphilayo zigwema ukusetshenziswa kwezibulala-zinambuzane zokwenziwa kanye nomanyolo, okungazuzisa impilo yenhlabathi kanye nokuhlukahlukana kwezinto eziphilayo. Lokhu, nakho, kungaholela ekutheni izilimo ezibucayi zezakhi zomzimba kanye ne-ecosystem enempilo ephelele.

I-Versilility ekudleni:

Amaprotheni elayisi ansundu ansundu ayaguquguquka ngendlela emangalisayo futhi angafakwa kalula ekudleni okuhlukahlukene. Ilungele ama-vegans, imifino, nalezo zokudla ezingenasisekelo ze-gluten noma zobisi. Lokhu kuguqulwa kwenza kube lula kubantu abanemikhawulo yokudla yokudla ukuze bahlangabezane nezidingo zabo zamaprotheni ngaphandle kokuyekethisa izinqumo zabo zokudla.

Ekuphetheni,Amaprotheni elayisi ansundu ansunduNikeza izinhlobo eziningi zezinzuzo zezempilo, kusuka ekusekeleni ukukhula kwemisipha kanye nokuphathwa kwesisindo ukukhuthaza impilo yenhliziyo nokugaya ukudla. Imvelo yayo esekwe esitshalweni, ehlanganiswe nephrofayili yayo yokudla okunempilo kanye nokuguquguquka okuhlukahlukene, yenza kube yisinqumo esihle kakhulu kulabo abafuna ukuthuthukisa impilo yabo ngesengezo sabo samaprotheni. Njenganoma iluphi ushintsho lokudla, kuhlale kungcono ukuthintana nochwepheshe wezokunakekelwa kwempilo noma udokotela obhalisiwe ukuze aqinisekise ukuthi amaprotheni elayisi ansundu ansundu ahlangana nezidingo zakho zezempilo kanye nezinhloso.

I-Bioway Organic inikezelwe ekutshaleni imali ocwaningweni nasekuthuthukisweni ukuze kuthuthukiswe izinqubo zethu zokukhishwa njalo, okuholela ekukhishweni kwesitshalo esinqunyiwe nangokulungiswa okuthe xaxa kubhekelwa izidingo ezivelayo zamakhasimende. Ngokugxila kokwenza ngokwezifiso, inkampani inikezela ngezixazululo ezenziwe ngokwezifiso zokukhishwa kwezitshalo ukuze uhlangabezane nezidingo ezithile zamakhasimende, ukubhekana nokwakheka okuhlukile kanye nesicelo sezidingo ezidinga ngempumelelo. Uzibophezele ekulandeleni okulawulwayo, i-bioway organic isekela amazinga aqinile kanye nezitifiketi zokuqinisekisa ukuthi isitshalo sethu sikhipha sinamathele ezintweni ezibalulekile zekhwalithi nezimboni zokuphepha kuyo yonke imboni ehlukahlukene. Ochwepheshe emikhiqizweni ye-organic nge-BRC, Organic, kanye ne-ISO9001-2019 Izitifiketi, inkampani ivelele njengochwephesheUmkhiqizi weprotheni ye-organic brown protein. Amaqembu anentshisekelo ayakhuthazwa ukuthi athinte umphathi wezentengiso uGrace Hu atgrace@biowaycn.comNoma vakashela iwebsite yethu ku: www.biowaynutrition.com ukuthola eminye imininingwane kanye namathuba wokubambisana.

 

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