Heng salt te hi taksain a hip awlsam lo va, chu chuan a kaihhnawih mineral te chu a hip lut thei lo.
Junk foods hi hahna rei tak thlentu nia sawisel a ni fo a, mahse a then phei chuan ei leh in hrisel chauh hi a mawhphurtu a ni lo. Thil tisualtu: Oxalates hi thlai hnah hring, legumes leh nut-ah te a awm. A ei tam lutuk chuan nutrient dang nen an inzawm khawm a, compound tha lo tak tak an siam a, chu chuan i rilru a hah a, i chau thei bawk.
Chuti a nih chuan oxalates hi eng nge ni? Oxalic acid tia hriat bawk a ni a, thlai atanga natural compound hmuh chhuah a ni a, mahse taksaah pawh siam theih a ni. Oxalates tamna ei tur zingah hian potato, beet, spinach, almond, dates, fennel, kiwi, blackberry leh soybean te an tel. “Heng ei turte hian nutrient pawimawh dang tam tak nei mahse, minerals sodium, iron leh magnesium te nen inzawmkhawmin insoluble crystals oxalates an tih, sodium oxalate leh ferrous oxalate te chu an siam thei a ni,” tiin Pune atanga lo kal Mugdha Pradhan chuan a sawi. Functional nutritionist lam thiam tak a ni.
Heng salt te hi taksain a hip awlsam lo va, chu chuan a kaihhnawih mineral te chu a hip lut thei lo. Chuvangin Harvard University-a zirchiangtute chuan ei tur thenkhat chu “anti-nutrition” an ti a, a chhan chu a thatna aiin chhiatna a thlen tam zawk thei a ni. “Heng thil tha lo tak takte hi thilsiam lama awm molecule te tak te, corrosive acids anga thawk an ni,” a ti bawk.
Oxalate level sang lutuk avanga hlauhawmna chu hahna aiin a sang zawk a ni. Tin, kal (kidney stone) leh inflammation te a tipung bawk. Oxalates hi thisenah a kal kual thei bawk a, tissue-ah a pung khawm thei bawk a, natna leh thluak fog ang chi symptoms a thlen thei bawk. “Heng compound te hian nutrients, a bik takin minerals te, calcium leh B vitamins te a tichhe a, chu chuan tlakchhamna leh ruh hriselna tha lo a thlen thin,” tiin Pradhan chuan a sawi. “Chutiang mai ni lovin, toxins te hian thluak nerve te a tichhe thei a, hiccups, seizures leh thihna thlengin a thlen thei a ni.” Tin, antioxidants glutathione te pawh a bei a, hei hian free radicals leh peroxides te a venghim a ni.”
Oxalate level sang hi hriat a harsa thei hle. I hrisel loh chhunzawm zel chuan Doctor i pan tur a ni a, mahse in lama i tih theih tur thil a awm. I zing zun chu a thim reng em tih leh rimchhia a awm reng em tih en reng ang che, i ruh emaw, i ruh emaw, i ruh emaw, i ruh natna emaw, i thisen kal tha lo emaw i neih chuan, heng zawng zawng hian toxic compound tam lutuk a lantir thei a ni.
Mahse, he dinhmun hi i ei leh in thlak danglam chuan a tidanglam thei a ni. Delhi-a nutritionist Preeti Singh chuan buhfai, bran, black pepper leh pulses ang chi ei tur tihtlem chuan a pui thei tih a sawi. Chu ai chuan cabbage, cucumber, garlic, lettuce, mushroom leh green beans bakah sa, bawnghnute, artui leh hriak ei tur a ni. “Hei hian kidney-te hian oxalates tam lutuk chu a paih chhuak thei a, detoxification episodes a awm loh nan i intake chu zawi zawiin tihtlem a pawimawh hle,” a ti.
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