[Izina ry'ikilatini]Hypericum perforatum

[Inkomoko y'Ibimera] Biturutse mu Bushinwa

[Kugaragara] Ifu nziza

[Ibisobanuro] 0.3% Hypericin

[Ingano ya Particle] 80 Mesh

[Gutakaza kumisha] ≤5.0%

[Icyuma Cyinshi] ≤10PPM

[Ibisigisigi byica udukoko] EC396-2005, USP 34, EP 8.0, FDA

[Ububiko] Bika ahantu hakonje & humye, irinde urumuri rwinshi nubushyuhe.

[Gupakira] Bipakiye mu mpapuro-ingoma no mu mifuka ibiri ya pulasitike imbere.

[Wort ya Mutagatifu Yohani ni iki]

Ikibanza cya Mutagatifu Yohani (Hypericum perforatum) gifite amateka yo gukoresha nk'umuti waturutse mu Bugereki bwa kera, aho wakoreshwaga mu ndwara zitandukanye, harimo n'indwara zitandukanye. Ikibanza cya Mutagatifu Yohani gifite kandi antibacterial, antioxidant, na antiviral. Kubera imiterere irwanya inflammatory, yakoreshejwe kuruhu kugirango ifashe gukira ibikomere no gutwikwa. Icyatsi cya Mutagatifu Yohani ni kimwe mu bicuruzwa bikomoka ku bimera bikunze kugurwa muri Amerika.

Mu myaka yashize, wort ya Mutagatifu Yohani yizwe cyane nk'umuti wo kwiheba. Ubushakashatsi bwinshi bwerekana ko ubwonko bwa Mutagatifu Yohani bushobora gufasha kuvura indwara yo kwiheba yoroheje kandi igereranije, kandi ikagira ingaruka nke ugereranije n’indi miti igabanya ubukana.

[Imikorere]

1. Ibintu birwanya kwiheba no gutuza;

2. Umuti mwiza wa sisitemu y'imitsi, kugabanya impagarara, no guhangayika no kuzamura imyuka;

3. Kurwanya inflammatory

4. Kunoza umuvuduko wa capillary

Ibisuguti byakorewe mu rugo hamwe na oats hamwe nifu yuzuye, biryoshye na stevia na erythritol

https://www.my-personaltrainer.it/Tv/Ricette/Dolci_Dessert/biscotti-integrali-senza-zuccheri-aggiunti.html

Ibikoresho bya resept

Ibikoresho bya biscuits 20

100 g y'ifu yuzuye
50 g ya flake
40 g yo kwitegura ishingiye kuri stevia na erythritol cyangwa ubundi bwoko bwo kuryoshya
Miliyoni 20 z'amavuta y'ibigori
50 g + 10 g ya hazelnuts
50 g y'amatariki
4 g y'ifu yo guteka
Ml 50 y'amazi
Umunyu 1

Gutegura ibisuguti byose bikomoka ku bimera nta sukari yongeyeho

1. Muri blender, komatanya g 50 za hazelnuts hamwe na oat flake: kata kugeza ubonye ifu idashoboka.

2. Shyira amatariki, uyakatemo ibice hanyuma ubihuze mubirahuri bya blender. Kata amatariki kugeza bakoze amavuta.

3. Mu isahani, komatanya ifu ya hazelnut na oat, ifu yuzuye, umusemburo ushunguye, umunyu hamwe na stevia hamwe na erythritol ishingiye kuryoshya.

Stevia na erythritol uburyohe: nibiki?

Stevia (Stevia rebudiana) ni igihingwa kimaze igihe kinini gishimwa kubushobozi bwacyo budasanzwe. Ntabwo ari impanuka ko stevia nayo yitwa "ibyatsi byiza cyangwa ibyatsi byubuki": mubyukuri, ibibabi byayo bikungahaye cyane mubice bya glucoside (urugero: stevioside) bifite imbaraga zo kuryoshya rimwe na rimwe birenze uburyohe inshuro 300 za sucrose. Ifite kandi hypoglycemic imitekerereze kandi irashobora gusobanurwa nkibintu bya acariogenic.
Erythritol ni uburyohe bushya bwo mu bwoko bwa polyol. Nibintu bisanzwe biboneka mu mbuto n'ibiryo byasembuwe (ariko kandi bikozwe mu nganda na bacteri fermentation ya sukari) kandi ifite glycemic index ya zeru. Byongeye kandi, ibi biryoha cyane bitanga 0.2 Kcal / g gusa kandi bifite imbaraga zo kuryoshya hafi 70% ugereranije nisukari isanzwe.
Ibintu byombi biryoshye birashyuha kandi ntibishobora karamelize mugihe cyo guteka!
1 g yiyi poro iryoshye irashobora gutanga uburyohe bumwe butangwa na 2 g ya sucrose, hamwe na calorie yazigamye 100%!

4. Ukoresheje amaboko yawe, vanga ifu na cream yitariki: ugomba kubona imvange yimvune.

5. Kuri ubu, vanga ibintu byose namavuta yimbuto namazi: vanga namaboko yawe hanyuma ubone ifu yoroshye kandi idafatanye.

6. Wizike ifu mumpapuro ya firime hanyuma usige kuruhuka igice cyisaha.

7. Ukoresheje ipine iringaniza, uzengurutsa ifu ya biscuit ku kibaho, birashoboka ko ukoresha ifu yuzuye. Shaka urupapuro rwa makariso hafi igice cya santimetero.

8. Ukoresheje ibisuguti bisuguti yuburyo ubwo aribwo bwose ukunda, gabanya ibisuguti hanyuma ubitondekanye umwe umwe ku isahani itondekanye impapuro zo guteka. Ibisigazwa birashobora kongera kuvangwa kugirango bikore ibindi bisuguti.

9. Kata hazelnus zisigaye mo kabiri.

10. Shyiramo igice cya hazeln hagati muri buri biscuit.

11. Shira ibisuguti mu ziko hanyuma utekeshe mu ziko rishyushye, ushushe kugeza kuri 180 ° C, muminota 12 (kugirango ubone ibisuguti byoroshye) cyangwa muminota 15 (kugirango ubone ibisuguti bya crunchier).

12. Kuramo ibisuguti mu ziko, usige gukonja no gutanga.

13. Ibisuguti bikomoka ku bimera bitarimo isukari yongeyeho birashobora kubikwa mu isanduku y'amabati iminsi 7-10.

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