{"id":6787,"date":"2024-11-15T11:40:12","date_gmt":"2024-11-15T08:40:12","guid":{"rendered":"https:\/\/www.sakiaivsb.lt\/?p=6787"},"modified":"2024-11-15T11:44:50","modified_gmt":"2024-11-15T08:44:50","slug":"rauginti-fermentuoti-maisto-produktai-ir-ju-nauda","status":"publish","type":"post","link":"https:\/\/www.sakiaivsb.lt\/?p=6787","title":{"rendered":"Rauginti (fermentuoti) maisto produktai, kuo jie naudingi m\u016bs\u0173 organizmui"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Rauginti maisto produktai \u2013 tai nat\u016braliu fermentacijos procesu apdoroti produktai, kuriuose mikroorganizmai (da\u017eniausiai bakterijos ar miel\u0117s) perdirba cukr\u0173 ir krakmol\u0105 \u012f r\u016bg\u0161tis, dujas ar alkohol\u012f. \u0160is procesas suteikia produktams unikal\u0173 skon\u012f, tekst\u016br\u0105 ir maistines savybes. Rauginti kop\u016bstai, kefyras, kim\u010diai, jogurtas, raugintos dar\u017eov\u0117s, miso ir nat\u016bralus actas yra pla\u010diausiai \u017einomi rauginti produktai.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Nauda sveikatai<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Pagerina vir\u0161kinim\u0105<\/strong>:\n<ul class=\"wp-block-list\">\n<li>Fermentacijos metu susidaro probiotikai \u2013 gerosios bakterijos, kurios stiprina \u017earnyno mikroflor\u0105, pagerina vir\u0161kinim\u0105 ir padeda organizmui geriau pasisavinti maistines med\u017eiagas.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Stiprina imunin\u0119 sistem\u0105<\/strong>:\n<ul class=\"wp-block-list\">\n<li>Sveika \u017earnyno mikroflora yra glaud\u017eiai susijusi su stipriu imunitetu. Probiotikai padeda kovoti su kenksmingais mikroorganizmais ir ma\u017eina u\u017edegimus.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Gerina vitamin\u0173 ir mineral\u0173 pasisavinim\u0105<\/strong>:\n<ul class=\"wp-block-list\">\n<li>Raugintuose produktuose fermentai padeda skaidyti sud\u0117tingas med\u017eiagas \u012f lengviau \u012fsisavinamas formas. Pavyzd\u017eiui, raugintuose kop\u016bstuose padid\u0117ja vitamino C kiekis.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Palaiko \u017earnyno sveikat\u0105<\/strong>:\n<ul class=\"wp-block-list\">\n<li>Probiotikai padeda i\u0161laikyti sveik\u0105 mikrofloros pusiausvyr\u0105, apsaugodami nuo viduri\u0173 u\u017ekiet\u0117jimo, pilvo p\u016btimo ir kit\u0173 vir\u0161kinimo problem\u0173.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Ma\u017eina u\u017edegimus ir gerina odos b\u016bkl\u0119<\/strong>:\n<ul class=\"wp-block-list\">\n<li>Sveika \u017earnyno mikroflora daro \u012ftak\u0105 u\u017edegimini\u0173 proces\u0173 reguliavimui, o tai gali pad\u0117ti esant aknei, egzema ir kitoms odos problemoms.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Ma\u017eina cukraus kiek\u012f kraujyje ir cholesterolio lyg\u012f<\/strong>:\n<ul class=\"wp-block-list\">\n<li>Fermentuoti produktai gali prisid\u0117ti prie geresn\u0117s metabolin\u0117s sveikatos, pad\u0117ti reguliuoti cukraus lyg\u012f kraujyje bei suma\u017einti cholesterolio kiek\u012f.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Populiariausi rauginti produktai ir j\u0173 ypatyb\u0117s<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Rauginti kop\u016bstai<\/strong>:\n<ul class=\"wp-block-list\">\n<li>Puikus vitamino C, skaidul\u0173 ir probiotik\u0173 \u0161altinis. Stiprina imunitet\u0105 ir gerina vir\u0161kinim\u0105.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Kim\u010diai<\/strong>:\n<ul class=\"wp-block-list\">\n<li>A\u0161trus kor\u0117jieti\u0161kas raugint\u0173 dar\u017eovi\u0173 mi\u0161inys su \u010desnaku, imbieru ir prieskoniais. Turi stipr\u0173 probiotik\u0173 poveik\u012f.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Kefyras<\/strong>:\n<ul class=\"wp-block-list\">\n<li>Raugintas pieno produktas, turintis daug ger\u0173j\u0173 bakterij\u0173 ir baltym\u0173.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Jogurtas<\/strong>:\n<ul class=\"wp-block-list\">\n<li>Nat\u016bralus raugintas produktas, kuriame yra probiotik\u0173. Ypa\u010d naudingas \u017earnynui ir kaul\u0173 sveikatai.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Miso<\/strong>:\n<ul class=\"wp-block-list\">\n<li>Japon\u0173 virtuv\u0117je naudojama fermentuota soj\u0173 pasta. Turi daug mineral\u0173, vitamin\u0173 ir probiotik\u0173.<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li><strong>Kombu\u010da<\/strong>:\n<ul class=\"wp-block-list\">\n<li>Fermentuota arbata, kurioje gausu probiotik\u0173 ir antioksidant\u0173.<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n\n\n\n<h3 class=\"wp-block-heading\">Kaip \u012ftraukti raugintus produktus \u012f mityb\u0105?<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Valgykite raugintus kop\u016bstus kaip garnyr\u0105 prie pagrindini\u0173 patiekal\u0173.<\/li>\n\n\n\n<li>Naudokite kim\u010dius ar miso sriubai kaip pagard\u0105.<\/li>\n\n\n\n<li>Gerkite kefyr\u0105 ar kombu\u010d\u0105 kaip lengv\u0105 u\u017ekand\u012f.<\/li>\n\n\n\n<li>\u012etraukite jogurt\u0105 \u012f pusry\u010dius ar u\u017ekand\u017eius su vaisiais ir medumi.<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Svarbu pa\u017eym\u0117ti, kad perdirbti rauginti produktai, turintys daug druskos, cukraus ar konservant\u0173, gali netur\u0117ti toki\u0173 pa\u010di\u0173 nauding\u0173 savybi\u0173 kaip nat\u016bral\u016bs produktai. Tod\u0117l rekomenduojama rinktis ekologi\u0161kus, ma\u017eai perdirbtus arba gaminti namuose.<\/p>\n\n\n\n<p class=\"has-text-align-right wp-block-paragraph\"><em>Pareng\u0117 visuomen\u0117s sveikatos specialist\u0117 Indr\u0117 Biemolt<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rauginti maisto produktai \u2013 tai nat\u016braliu fermentacijos procesu apdoroti produktai, kuriuose mikroorganizmai (da\u017eniausiai bakterijos ar miel\u0117s) perdirba cukr\u0173 ir krakmol\u0105 \u012f r\u016bg\u0161tis, dujas ar alkohol\u012f. \u0160is procesas suteikia produktams unikal\u0173 skon\u012f, tekst\u016br\u0105 ir maistines savybes. Rauginti kop\u016bstai, kefyras, kim\u010diai, jogurtas, raugintos dar\u017eov\u0117s, miso ir nat\u016bralus actas yra pla\u010diausiai \u017einomi rauginti produktai. Nauda sveikatai Populiariausi rauginti [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":6788,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-6787","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-naujienos"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.sakiaivsb.lt\/index.php?rest_route=\/wp\/v2\/posts\/6787","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sakiaivsb.lt\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sakiaivsb.lt\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sakiaivsb.lt\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sakiaivsb.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=6787"}],"version-history":[{"count":2,"href":"https:\/\/www.sakiaivsb.lt\/index.php?rest_route=\/wp\/v2\/posts\/6787\/revisions"}],"predecessor-version":[{"id":6790,"href":"https:\/\/www.sakiaivsb.lt\/index.php?rest_route=\/wp\/v2\/posts\/6787\/revisions\/6790"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.sakiaivsb.lt\/index.php?rest_route=\/wp\/v2\/media\/6788"}],"wp:attachment":[{"href":"https:\/\/www.sakiaivsb.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=6787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sakiaivsb.lt\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=6787"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sakiaivsb.lt\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=6787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}