[Inoa Latina] Vaccinium uliginosum

[Hōʻike] ʻeleʻele ʻulaʻula pauda maikaʻi
[Nui ʻāpana] 80 Mesh

[Nalo ma ka maloʻo ʻana] 5.0%

[Mea Kaumaha] 10PPM

[Hoʻoheheʻe ʻia] Ethanol

[Storage] E kūʻai ma kahi maloʻo a maloʻo, e mālama i ka mālamalama pololei a me ka wela.

[Package] Hoʻopili ʻia i loko o nā pahu pahu pepa a me ʻelua ʻeke plastik i loko. Kaumaha ʻupena: 25kgs / pahu

[Hiʻona nui]

1. ʻO nā hua blueberry maka no ka pae mauna ʻo Daxingʻan;
2. ʻAʻohe moe kolohe o nā ʻano pili ʻē aʻe o Berries, 100% maʻemaʻe mai ka blueberry.
3. Hiki ke hoʻoheheʻe wai maikaʻi ʻole, wai ʻole ʻole4.Good solubility i ka wai, hiki ke hoʻohana nui ʻia i ka mea inu, ka waina, nā mea hoʻonaninani, keke, a me ka paʻakai etc.
5. Lehu haʻahaʻa, haumia, metala kaumaha, koena solvent a ʻaʻohe koena pesticide.

.

[Hana]

ʻO nā Blueberries nā mea kanu pua o ka genus Vaccinium me nā hua ʻeleʻele-uliuli. Lawe ʻia lākou mai loko mai o nā ululāʻau ʻāhiu ʻaʻohe haumia. Loaʻa ka Blueberry i nā anthocyanosides,

ʻO nā proanthocyanidins, resveratrol, flavones a me nā tannins ke kāohi i nā hana o ka ulu ʻana o ka maʻi kanesa a me ka mumū.

[Pono]
1. Mālama i ka maka a pale i ka makapō, glaucoma, hoʻomaikaʻi i ka myopia.
2. Hoʻopau i ka hana radical manuahi, pale i ka atherosclerosis.
3. Hoʻomaʻemaʻe i nā kīʻaha koko, hoʻonui i ka hana immune.
4. Kāohi i ka lolo mai ka ʻelemakule; kūʻē i ke kanesa

E hoʻomoʻa i kēia mau mea kanu ʻeono no nā pono olakino ʻoi aku ka maikaʻi

“E kuke a ʻaʻole e kuke?” he kumuhana o ka hoʻopaʻapaʻa hahana ma waena o kekahi poʻe kākoʻo meaʻai olakino. ʻO ka ʻai ʻana i nā meaʻai i ko lākou kūlana kūlohelohe ka pane i kā mākou pilikia a me nā maʻi āpau, ʻo ka maʻi kanesa. Manaʻo lākou e hoʻopau ka kuke ʻana i nā huaora pono, nā enzyme ola a me nā antioxidants koʻikoʻi i ko mākou olakino.

ʻOiai ʻaʻohe mea e hoʻopaʻapaʻa i ka ʻoiaʻiʻo ʻo ka hoʻohui ʻana i nā huaʻai a me nā mea kanu i kā mākou meaʻai he mea nui ia no ke olakino holoʻokoʻa a me ka maikaʻi, ʻo ka hele ʻana i ke ala āpau ʻaʻole ia ke koho maikaʻi loa.

ʻO kahi haʻawina i paʻi ʻia ma ka British Journal of Nutrition ua ʻike ʻo ka poʻe i hahai i ka meaʻai meaʻai maʻamau i loaʻa nā pae maʻamau o ka huaora A a me ka beta-carotene, akā he haʻahaʻa haʻahaʻa o ka lycopene antioxidant. E like me ka hōʻike ʻana e Scientific American, ua pili nā pae lycopene kiʻekiʻe me ka haʻahaʻa haʻahaʻa o ka maʻi kanesa a me ka hōʻeha puʻuwai. Wahi a Rui Hai Liu, he hoa kaukaʻi o ka ʻepekema meaʻai ma Cornell University, ʻoi aku ka ikaika o ka lycopene ma mua o ka huaora C.

Me he mea lā e pono ana kekahi mau mea kanu i kahi wela liʻiliʻi e hoʻokuʻu i kā lākou mea kanu maikaʻi. ʻO ka hapa nui o nā mea kanu he paʻakikī paʻakikī. ʻO ka hoʻomoʻa māmā ʻana i kēia mau meaʻai e maʻalahi ai ke kino e wāwahi i nā paia o ka mea kanu mānoanoa o ka mea kanu, e loaʻa ai nā meaʻai no ka hoʻomoʻa ʻana.

ʻEono mau meaʻai ʻoi aku ka maikaʻi o ka moʻa.

1. Asparagus
ʻO ka hoʻomaʻamaʻa māmā ʻana i nā ihe asparagus e maʻalahi i ke kino ke komo i nā huaora pale i ka maʻi kanesa e like me ka huaora A, C a me E, a me ka folate. Eia kekahi, ua hōʻike ʻia nā pae kiʻekiʻe o nā antioxidants, ferulic acid i ka wā i kuke ʻia ai kēia mea kanu.

2. Kāloti
ʻO Beta-carotene ka hui e hāʻawi ana i nā kāloti i ko lākou kala ʻalani. Hoʻololi ke kino i ka beta-carotene i ka huaʻa A, he mea nui ia no ka ʻike, ka hana hou ʻana, ka ulu ʻana o ka iwi a me ke ola kino.

ʻO kā kāloti naʻe, he mau mea kanu ikaika a ʻaʻole e haʻalele koke i kā lākou mau meaʻai. No ka loaʻa ʻana o kāu mau kāloti, ʻōlelo nā mea noiʻi ma ke Kulanui o Arkansas e loaʻa nā kiʻekiʻe kiʻekiʻe o ka beta-carotene ke kuke ʻia nā kāloti.

3. Halau
Wahi a Andrew Weil, MD, ʻaʻole hiki ke hoʻoheheʻe ʻia nā halo i ka wā ʻaʻole i kuke ʻia. Ua ʻōlelo ʻo ia ʻo ka hoʻomehana ʻana iā lākou e hoʻokuʻu i nā meaʻai i loaʻa iā lākou, me nā huaora B, nā protein a me nā minela, a me nā pūhui i loaʻa ʻole i nā meaʻai ʻē aʻe.

4. Pumpkin a me nā ʻōpala hoʻoilo ʻē aʻe
ʻAʻole nui ka poʻe e ʻai i ka ʻukena maka, ke ʻole e hoʻokomo ʻia i loko o ka juicer, a ua maikaʻi ia, ʻoiai ua ʻike ʻia ka ʻoi aku o ka momona o ka paukena moʻa. E like me nā kāloti, pono nā ʻukena i kahi wela liʻiliʻi e wāwahi i nā paia o nā cell paʻakikī a hoʻokuʻu i kā lākou mea kanu maikaʻi.

5. ʻōpae
ʻOi aku ka loaʻa ʻana o ka folate, vitamina C, niacin, riboflavin a me ka potassium i ka spinach maka. Eia nō naʻe, hoʻonui ʻia ka nui o ka huaora A a me E, ka pāpaʻi, zinc, thiamin, calcium, hao a me ka protein - a me nā carotenoids pono, e like me beta-carotene, lutein a me zeaxanthin.

6. Tomato
ʻOiai ʻo ka kuke ʻana i nā tōmato e hoʻemi i ka pae o ka huaora C, ʻoi aku ka nui o ka lycopene i ke kino. E like me ka mea i ʻōlelo ʻia ma mua, ua hoʻopili ʻia ka lycopene i kahi haʻahaʻa haʻahaʻa o ka maʻi kanesa a me ka puʻuwai puʻuwai. He nui ka huaora C, no laila, pono ke poho.

E like me kāu e ʻike ai, ʻaʻole ʻoi aku ka maikaʻi o ka raw. Eia nō naʻe, inā makemake ʻoe i ka salakeke ʻōmato a i ʻole ka spinach a ʻaʻole hiki iā ʻoe ke hoʻomoʻa iā lākou, ʻaʻole ia he manaʻo e hoʻōki ʻoe i ka ʻai maka. Inā hauʻoli ʻoe i kāu mau mea kanu i ka maka a i kuke ʻia paha, ʻo ka mea nui ke ʻai ʻoe iā lākou ma kahi mua.

Nā kumu:

https://www.naturalnews.com/055797_raw_food_cooking_vegetables.html

Mahalo no ka nānā 'ana mai!
La maikai a me ke ola kino

ʻEkolu kumu kumu e makemake ai ka poʻe e hoʻomaʻamaʻa i ka hale haʻuki. Makemake lākou e ʻoi aku ka ikaika, e lilo i ke kaumaha, a i ʻole e hoʻopaʻa i ka nui o ka ʻiʻo. No ka hapanui o ka lehulehu - ʻo ka lilo ʻana o ke kaumaha ka mea nui loa a me ka paʻakikī nui loa. Akā aia kekahi poʻe pilikia i ka hana ʻē aʻe. ʻO nā Ectomorphs (aka - ka poʻe ʻili ma ke ʻano) paʻakikī pinepine i ka hoʻopaʻa ʻana i ka nui. He pilikia kēia inā makemake ʻoe e lilo i mea hoʻoikaika kino. Inā ʻaʻole hiki iā ʻoe ke kau i ka nuipa a laila ʻaʻole e loaʻa iā ʻoe ka ʻiʻo bodybuilder.

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