Bal\u0131k proteininden en \u00e7ok faydalan\u0131lan besin t\u00fcr\u00fcd\u00fcr. 100 gram ya\u011fl\u0131 bal\u0131k yakla\u015f\u0131k 22 gram, ya\u011fs\u0131z bal\u0131k ise 10 gram protein i\u00e7erir.<\/p>\n
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\u0130nsan v\u00fccudu bu proteinin %93\u2019\u00fcnden faydalan\u0131r. Bu oran k\u0131rm\u0131z\u0131 etlerde ve di\u011fer beyaz etlerde \u00e7ok d\u00fc\u015f\u00fckt\u00fcr. Az karbohidrat i\u00e7ermesinin yan\u0131 s\u0131ra madensel tuzlar ve mineraller a\u00e7\u0131s\u0131ndan son derece zengin olan bal\u0131k eti, bol miktarda fosfor, kalsiyum, iyot ve flor i\u00e7erir. Bal\u0131k eti A, B1, B2 ve D vitaminleri a\u00e7\u0131s\u0131ndan da zengindir. B\u00fcy\u00fcme ve yaralar\u0131n iyile\u015fmesinde \u00f6nemli rol\u00fc vard\u0131r.<\/p>\n
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Bal\u0131k hakk\u0131nda \u00f6nemli bilgiler veren \u0130\u00e7 Hastal\u0131klar\u0131 uzman\u0131 Dr. Ay\u00e7a Kaya, bal\u0131k etinin faydalar\u0131n\u0131 s\u0131ralad\u0131:<\/p>\n
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\u2022\u00a0Sa\u011fl\u0131kl\u0131 di\u015f etleri ve di\u015f yap\u0131s\u0131 olu\u015fmas\u0131na yard\u0131mc\u0131 olur.
\n\u2022\u00a0Cilt rengini g\u00fczelle\u015ftirir.
\n\u2022\u00a0Sa\u00e7lar\u0131n daha dayan\u0131kl\u0131 olmas\u0131n\u0131 sa\u011flar.
\n\u2022\u00a0Bakteriyel enfeksiyonlarda m\u00fccadeleye katk\u0131da bulunur.
\n\u2022\u00a0Kandaki kolesterol\u00fc d\u00fczenleyici etkisiyle kalp krizinin \u00f6nlenmesinde \u00f6nemli rol oynar.
\n\u2022\u00a0Ni\u015fasta ve ya\u011flar\u0131n par\u00e7alanarak v\u00fccutta kullan\u0131lmas\u0131na yard\u0131m eder.
\n\u2022\u00a0Eklem sa\u011fl\u0131\u011f\u0131na faydal\u0131d\u0131r.
\n\u2022\u00a0\u015eeker hastalar\u0131n\u0131n tedavisinde kullan\u0131l\u0131r.
\n\u2022\u00a0Depresyon ve \u015fizofreni belirtilerini hafifletir.
\n\u2022\u00a0Yan\u0131k tedavisinde faydas\u0131 vard\u0131r.
\n\u2022\u00a0Migren hastalar\u0131nda faydas\u0131 kan\u0131tlanm\u0131\u015ft\u0131r.
\n\u2022\u00a0Glokom (g\u00f6z i\u00e7inde bas\u0131n\u00e7 artmas\u0131 nedeniyle meydana gelen k\u00f6rl\u00fck) tedavisinde faydas\u0131 vard\u0131r.<\/p>\n
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KADIN KALB\u0130N\u0130 KORUYOR<\/p>\n
\u00d6zellikle kad\u0131nlar i\u00e7in elde edilen verilere g\u00f6re haftada en az iki defa bal\u0131k yiyenlerin koroner kalp rahats\u0131zl\u0131klar\u0131na yakalanma riskinin %30 azald\u0131\u011f\u0131, haftada en az bir defa bal\u0131k yiyenlerin ise ayda bir defadan az yiyenlere g\u00f6re kalp krizi riskinin %50 azald\u0131\u011f\u0131 tespit edilmi\u015f.<\/p>\n
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KALP ALERJ\u0130 VE ASTIM HASTALARI \u00c7\u0130FTL\u0130K BALIKLARINDAN UZAK DURUN<\/p>\n
A\u00e7\u0131k sularda ya\u015fayan bal\u0131klar ile \u00e7iftliklerde yeti\u015ftirilen bal\u0131klar aras\u0131ndaki besin de\u011ferinde farkl\u0131l\u0131k bulunur. Do\u011fada yer alan bal\u0131klar denizde yer alan yosunlarla beslendikleri i\u00e7in hem v\u00fccudumuz i\u00e7in faydal\u0131 mineraller a\u00e7\u0131s\u0131ndan daha zengindirler hem de doymam\u0131\u015f ya\u011f oranlar\u0131 daha y\u00fcksektir. Suni yemlerle beslenen \u00e7iftlik bal\u0131klar\u0131n\u0131n ise a\u015f\u0131r\u0131 t\u00fcketimi ciltte ya\u015flanmaya neden olur. \u00c7iftlik bal\u0131klar\u0131n\u0131n her hafta d\u00fczenli olarak t\u00fcketilmesi kalp hastalar\u0131, alerji sahibi olanlar, ast\u0131ml\u0131lar ve fel\u00e7lilere tavsiye edilmez.<\/p>\n
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\u00c7OCUKLAR VE HAM\u0130LELER D\u0130KKAT<\/p>\n
Denizlerde bulunan baz\u0131 a\u011f\u0131r metallerin bal\u0131klar taraf\u0131ndan yutulmas\u0131 ve yemekten sonra bunlar\u0131n insanlara ge\u00e7mesi \u00e7e\u015fitli rahats\u0131zl\u0131klara neden olabilmektedir. Bal\u0131k se\u00e7erken di\u011fer bal\u0131klar\u0131 yiyerek beslenen bal\u0131klar\u0131 tercih etmek yerine yosun ve di\u011fer bitkileri t\u00fcketen bal\u0131klar\u0131 tercih etmek, civa ve benzeri zararl\u0131 mineral al\u0131m\u0131n\u0131 azaltarak bal\u0131ktan daha fazla faydalanmay\u0131 sa\u011flar. Her ne kadar bal\u0131\u011f\u0131n vitamin ve mineral a\u00e7\u0131s\u0131ndan gereklili\u011fi tart\u0131\u015f\u0131lmayacak durumda olsa bile bu sayd\u0131\u011f\u0131m\u0131z risklerden dolay\u0131 \u00e7ocuklar ve hamilelerin bal\u0131k t\u00fcketimini haftada 1 defadan fazla ger\u00e7ekle\u015ftirmemeleri gerekmektedir.<\/p>\n
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BALIK KARBONH\u0130DRAT \u0130\u00c7ERM\u0130YOR<\/p>\n
Bal\u0131klar di\u011fer etler gibi karbonhidrat i\u00e7ermezler; bu nedenle de bal\u0131k etinin enerjisi ya\u011f ve protein i\u00e7eriklerinden kaynaklan\u0131r. Protein miktar\u0131 bal\u0131k t\u00fcrleri aras\u0131nda b\u00fcy\u00fck farkl\u0131l\u0131k g\u00f6stermezken, ya\u011f miktarlar\u0131 aras\u0131nda b\u00fcy\u00fck farkl\u0131l\u0131klar vard\u0131r. Bu nedenle bal\u0131klar\u0131n enerji de\u011ferleri, bile\u015fimlerinde bulunan ya\u011f miktar\u0131na g\u00f6re de\u011fi\u015fir; ya\u011fl\u0131 bal\u0131klar\u0131n enerji de\u011ferleri ya\u011fs\u0131z bal\u0131klara oranla daha y\u00fcksektir. Genel olarak bal\u0131klar di\u011fer etlerle kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, ayn\u0131 miktardaki s\u0131\u011f\u0131r, koyun veya k\u00fcmes hayvanlar\u0131n\u0131n etlerinden daha az enerji i\u00e7erdikleri s\u00f6ylenebilir. \u00d6rne\u011fin sardalya gibi ya\u011fl\u0131 bal\u0131klar\u0131n d\u0131\u015f\u0131ndaki bal\u0131klar\u0131n, 90 gr. pi\u015fmi\u015f servis edilen miktar\u0131 160 kaloriden daha az enerji i\u00e7ermektedir.<\/p>\n
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ARALIK’DA BU BALIKLARI Y\u0130Y\u0130N<\/p>\n
\u0130\u00e7 Hastal\u0131klar\u0131 Uzman\u0131 Dr. Ay\u00e7a Kaya\u2019dan Kas\u0131m, Aral\u0131k aylar\u0131 i\u00e7in bal\u0131k \u00f6nerileri;<\/p>\n
Kas\u0131m ay\u0131 Uskumrunun en iyi zaman\u0131d\u0131r. Tori\u011fin lakerdas\u0131n\u0131 tavsiye ederim. Aral\u0131k ay\u0131nda da yine Uskumru, palamut, torik ya\u011fl\u0131 olduklar\u0131ndan dolay\u0131 t\u00fcketilebilir, her t\u00fcrl\u00fc yeme\u011fi yap\u0131l\u0131r, hamsi lezzetlidir. Tekir boldur.<\/p>\n
\u0130\u00e7 Hastal\u0131klar\u0131 Uzman\u0131 Dr. Ay\u00e7a Kaya, t\u00fcrlerine gore bal\u0131klar ve pi\u015firilme \u015fekilleri hakk\u0131nda bilgi veriyor:
\nBeyaz etli bal\u0131klar: Sindirimleri daha kolayd\u0131r, ha\u015flamaya uygundur. Levrek, \u00e7ipura, barbunya, l\u00fcfer, kefal, barbunya, tekir, karag\u00f6z, mercan, dil bal\u0131\u011f\u0131, kalkan bal\u0131\u011f\u0131 bunlardand\u0131r.<\/p>\n
Siyah etli bal\u0131klar: Beyaz etlilere g\u00f6re daha az ya\u011fl\u0131 ve daha az jelatinlidirler, ha\u015flanmazlar. Torik, palamut, uskumru, kolyos, k\u0131l\u0131\u00e7, hamsi, sardalya, g\u00fcm\u00fc\u015f bunlardand\u0131r.<\/p>\n
Ya\u011fl\u0131 Bal\u0131klar: Somon, ton bal\u0131\u011f\u0131, alabal\u0131k<\/p>\n
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DR. AY\u00c7A KAYA\u2019DAN BALIKLI TAR\u0130FLER<\/p>\n
HAMS\u0130 M\u00dcCVER<\/p>\n
1 avu\u00e7 ceviz, 1 tutam dere otu, yar\u0131m kg hamsi, yar\u0131m \u00e7ay ka\u015f\u0131\u011f\u0131 kimyon, 1 \u00e7ay ka\u015f\u0131\u011f\u0131 k\u0131rm\u0131z\u0131 pul biber , 1 tutam maydanoz, 1 yemek ka\u015f\u0131\u011f\u0131 m\u0131s\u0131r unu, 5 adet taze so\u011fan, 1 yemek ka\u015f\u0131\u011f\u0131 un, 2 adet yumurta, karar\u0131nda karabiber, s\u0131v\u0131 ya\u011f, tuz<\/p>\n
Hamsilerin ba\u015flar\u0131n\u0131 ve k\u0131l\u00e7\u0131klar\u0131n\u0131 temizleyin.\u0130yice y\u0131kay\u0131p suyunu s\u00fcz\u00fcn ve k\u00fc\u00e7\u00fck do\u011fray\u0131n. Taze so\u011fan\u0131,dereotu ve maydanozu ince k\u0131y\u0131n. Geni\u015f bir kaba yumurtalar\u0131 k\u0131r\u0131p \u00e7\u0131rp\u0131n.Taze so\u011fan, dereotu, maydanoz ,ceviz ve hamsiyi koyup kar\u0131\u015ft\u0131r\u0131n. Pul biber, kimyon, tuz ve karabiberle baharatland\u0131r\u0131n. Un ve m\u0131s\u0131r ununu ekleyerek k\u0131vam verin. Kar\u0131\u015f\u0131m\u0131n tamam\u0131n\u0131 ya\u011flanm\u0131\u015f tepsiye d\u00f6k\u00fcp 180 derecede \u0131s\u0131t\u0131lm\u0131\u015f f\u0131r\u0131nda pi\u015firin.<\/p>\n
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HAMS\u0130 K\u00d6FTES\u0130<\/p>\n
Yarim kg hamsi, 2 kahve fincan\u0131 un, 1 demet maydanoz, 1 \u00e7ay ka\u015f\u0131\u011f\u0131 kuru nane, 1 \u00e7ay ka\u015f\u0131\u011f\u0131 kekik, 1 tane kuru so\u011fan, 2 tane yumurta, s\u0131v\u0131 ya\u011f, tuz, karabiber, sumac<\/p>\n
Hamsileri, kafalar\u0131n\u0131 kopararak ve k\u0131l\u00e7\u0131klar\u0131n\u0131 \u00e7\u0131kararak fileto halinde ay\u0131klay\u0131n; y\u0131kay\u0131p durulay\u0131n. Sonra \u00e7ok k\u00fc\u00e7\u00fck par\u00e7alara do\u011fray\u0131n, maydanozlar\u0131 ince k\u0131y\u0131n. So\u011fanlar\u0131 rendeleyin. \u0130\u00e7ine di\u011fer malzemelerle birlikte do\u011franm\u0131\u015f hamsileri koyup iyice harmanlay\u0131n.Yumurtalar\u0131 \u00e7\u0131rp\u0131p ilave edin ve robotta tekrar kar\u0131\u015ft\u0131r\u0131n. Harmanlanm\u0131\u015f malzemeyi k\u00fc\u00e7\u00fck toplar halinde yo\u011furun ve ya\u011fl\u0131 ka\u011f\u0131t \u00fczerine dizerek f\u0131r\u0131na verin.<\/p>\n
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PORTAKALLI SOMON<\/p>\n
2 \u00e7ay ka\u015f\u0131\u011f\u0131 ki\u015fni\u015f, 1 dilim limon, 1 adet limon kabu\u011fu rendesi, 1 dilim portakal, yar\u0131m \u00e7ay barda\u011f\u0131 portakal suyu, 1 adet portakal kabu\u011fu rendesi, 2 par\u00e7a somon karabiber, tuz<\/p>\n
Somon filetolar\u0131 bol suyla y\u0131kay\u0131p s\u00fczd\u00fcr\u00fcn. Derin bir kab\u0131n i\u00e7erisinde somon, portakal suyu, portakal kabu\u011fu rendesi ve tuzu kar\u0131\u015ft\u0131r\u0131n. Dinlenmesi i\u00e7in 20 dakika bekletin. Ard\u0131ndan limon dilimleri ve suyuyla birlikte k\u0131s\u0131k ate\u015fte somonlar\u0131 pi\u015firin. \u0130sterseniz az pi\u015fmi\u015f, isterseniz k\u0131zarm\u0131\u015f\u2026 Damak zevkinize g\u00f6re\u2026<\/p>\n","protected":false},"excerpt":{"rendered":"
Bal\u0131k proteininden en \u00e7ok faydalan\u0131lan besin t\u00fcr\u00fcd\u00fcr. 100 gram ya\u011fl\u0131 bal\u0131k yakla\u015f\u0131k 22 gram, ya\u011fs\u0131z bal\u0131k ise 10 gram protein i\u00e7erir. \u0130nsan v\u00fccudu bu proteinin %93\u2019\u00fcnden faydalan\u0131r. Bu oran k\u0131rm\u0131z\u0131 etlerde ve di\u011fer beyaz etlerde \u00e7ok d\u00fc\u015f\u00fckt\u00fcr. Az karbohidrat i\u00e7ermesinin yan\u0131 s\u0131ra madensel tuzlar ve mineraller a\u00e7\u0131s\u0131ndan son derece zengin olan bal\u0131k eti, bol […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14,20],"tags":[],"class_list":["post-59285","post","type-post","status-publish","format-standard","hentry","category-saglik","category-turkiye"],"_links":{"self":[{"href":"https:\/\/www.erzhaber.com.tr\/index.php?rest_route=\/wp\/v2\/posts\/59285","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.erzhaber.com.tr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.erzhaber.com.tr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.erzhaber.com.tr\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.erzhaber.com.tr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=59285"}],"version-history":[{"count":0,"href":"https:\/\/www.erzhaber.com.tr\/index.php?rest_route=\/wp\/v2\/posts\/59285\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.erzhaber.com.tr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=59285"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.erzhaber.com.tr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=59285"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.erzhaber.com.tr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=59285"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}