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Nd\u00ebr t\u00eb tjera, p\u00ebrdorimi terapeutik i mjaltit dokumentohet n\u00eb tekstet Ajurveda t\u00eb Indis\u00eb s\u00eb lasht\u00eb, t\u00eb shkruara rreth 5000 vjet para er\u00ebs s\u00eb re.<\/p>\n
Mjalti shum\u00eblulesh ka arom\u00eb t\u00eb luleve, shije t\u00eb \u00ebmb\u00ebl dhe ngjyra mund t\u00eb varioj\u00eb nga e verdh\u00eb n\u00eb kafe t\u00eb hapur.<\/p>\n
Mjalti i g\u00ebshtenj\u00ebs \u00ebsht\u00eb nd\u00ebr mjaltet m\u00eb t\u00eb rralla dhe m\u00eb kurues, ka nj\u00eb ngjyr\u00eb kafe t\u00eb err\u00ebt n\u00eb t\u00eb zez\u00eb t\u00eb leht\u00eb, \u00ebsht\u00eb i l\u00ebng\u00ebt dhe ka shije shum\u00eb t\u00eb hidhur e nj\u00eb arom\u00eb g\u00ebshtenje.<\/p>\n
Ky lloj mjalti fillon t\u00eb err\u00ebsohet n\u00eb ngjyr\u00eb me kalimin e koh\u00ebs, \u00ebsht\u00eb i l\u00ebng\u00ebt, e nuk ngrin n\u00eb dim\u00ebr.<\/p>\n
Mjalti i mares\u00eb \u00ebsht\u00eb, gjithashtu, i hidhur, ka nj\u00eb ngjyr\u00eb t\u00eb verdh\u00eb t\u00eb hapur, \u00ebsht\u00eb i ngurt\u00eb n\u00eb dim\u00ebr dhe shkrin n\u00eb ver\u00eb.<\/p>\n
Duhet theksuar se mjalti nuk duhet t\u00eb ket\u00eb shije dhe er\u00eb t\u00eb lidhur me proceset e prodhimit ose me kushtet e ruajtjes, pasi k\u00ebshtu nuk \u00ebsht\u00eb 100% i past\u00ebr.<\/p>\n
SI PRODHOHET MJALTI?<\/p>\n
Blet\u00ebt mbledhin nektarin e luleve, i cili \u00ebsht\u00eb nj\u00eb l\u00ebng i verdh\u00eb q\u00eb ndodhet n\u00eb maj\u00ebn e luleve. N\u00eb baz\u00eb t\u00eb luleve t\u00eb ndryshme q\u00eb ato marrin nektarin edhe mjalti merr ngjyr\u00ebn.<\/p>\n
Bleta e depoziton nektarin n\u00eb hoje, m\u00eb pas aty p\u00ebrpunohet nga blet\u00ebt e tjera, dehidratohet dhe hojet mbyllen sip\u00ebr me dyll\u00eb blete. K\u00ebshtu ato e ruajn\u00eb si ushqim p\u00ebr periudh\u00ebn e dimrit. Produkte t\u00eb tjera t\u00eb blet\u00ebs jan\u00eb poleni dhe propolisi.<\/p>\n
Poleni prodhohet nga bleta kur ajo mbledh polenin e luleve, e p\u00ebrpunon dhe formon disa si topa t\u00eb vegj\u00ebl me ngjyra t\u00eb ndryshme q\u00eb variojn\u00eb nga e verdh\u00eb e hapur n\u00eb t\u00eb verdh\u00eb t\u00eb err\u00ebt n\u00eb var\u00ebsi t\u00eb luleve.<\/p>\n
P\u00cbRB\u00cbRJA KIMIKE E MJALTIT<\/p>\n
Mjalti \u00ebsht\u00eb nj\u00eb p\u00ebrzierje komponimesh kimike, kryesisht sheqernash t\u00eb ndrysh\u00ebm, ku predominon fruktoza dhe glukoza. L\u00ebnd\u00eb t\u00eb tjera t\u00eb pranishme jan\u00eb acidet organike, enzimat, si dhe pjes\u00ebza t\u00eb ngurta me nga grumbullimi i mjaltit. Aktiviteti i enzim\u00ebs invertaz\u00eb ndikohet shum\u00eb nga temperatura dhe nga q\u00ebndrimi. Prania e invertaz\u00ebs p\u00ebrdoret si nj\u00eb tregues i freskis\u00eb s\u00eb mjaltit. Mjalti p\u00ebrmban shum\u00eb antioksidant\u00eb, enzima q\u00eb ndihmojn\u00eb tretjen; vitamina si B, B6, C, dhe minerale si hekur, zink, kalciumi, magnez, manganese, etj. \u00cbsht\u00eb shum\u00eb i pasur me aminoacide, bazat e nd\u00ebrtimit t\u00eb AND-s\u00eb dhe prandaj kan\u00eb aft\u00ebsi rigjeneruese. Aminoacidet ndihmojn\u00eb n\u00eb rigjenerimin e qelizave e mjalti p\u00ebrmban 11-21 t\u00eb tilla, n\u00eb var\u00ebsi t\u00eb llojit t\u00eb mjaltit, periudh\u00ebs kur prodhohet dhe vendit ku ndodhen blet\u00ebt.<\/p>\n
VETIT\u00cb KIMIKE<\/p>\n
Mjalti k\u00ebshillohet n\u00eb infeksione t\u00eb aparatit t\u00eb frym\u00ebmarrjes, koll\u00eb, t\u00eb ftoht\u00eb, kund\u00ebr mykut, kund\u00ebr alergjive, ndihmon n\u00eb ruajtjen e nj\u00eb zemre t\u00eb sh\u00ebndetshme, \u00ebsht\u00eb shum\u00eb efektiv kund\u00ebr uljes n\u00eb pesh\u00eb, uljen e yndyrave, \u00ebsht\u00eb nj\u00eb burim energjie dhe anti-oksidant\u00ebsh t\u00eb fuqish\u00ebm.<\/p>\n
Mjalti p\u00ebrmban sheqer natyral, e individ\u00ebt q\u00eb vuajn\u00eb nga diabeti mund t\u00eb p\u00ebrdorin mjaltin e mares\u00eb pasi ky lloj mjalti nuk ndikon n\u00eb rritjen e sheqerit n\u00eb gjak. Gjithashtu, mjalti p\u00ebrmban nj\u00eb sasi shum\u00eb t\u00eb madhe antioksidant\u00ebsh, prandaj \u00ebsht\u00eb shum\u00eb i efektsh\u00ebm p\u00ebr kaq shum\u00eb s\u00ebmundje. Por vlen t\u00eb theksohet se ka efekt qet\u00ebsues n\u00eb organiz\u00ebm, ndihmon n\u00eb uljen e yndyrave n\u00eb gjak, dhe k\u00ebshtu ndihmon n\u00eb uljen e tensionit.<\/p>\n
Mjalti parandalon problemet e zemr\u00ebs, ndihmon n\u00eb zgjerimin e arterieve, dhe rregullon qarkullimin e gjakut, prandaj ruan nj\u00eb zem\u00ebr t\u00eb sh\u00ebndetshme. Mund t\u00eb p\u00ebrdoret edhe te f\u00ebmij\u00ebt dhe bebet n\u00eb periudh\u00ebn e dimrit p\u00ebr t\u00eb \u00ebmb\u00eblsuar \u00e7ajin, apo edhe si\u00e7 \u00ebsht\u00eb. N\u00ebse mund t\u00eb z\u00ebvend\u00ebsoni p\u00ebrdorimin e sheqerit me mjalt\u00eb \u00ebsht\u00eb shum\u00eb pozitive p\u00ebr f\u00ebmij\u00ebntuaj. Gjithashtu, p\u00ebr vetit\u00eb antibakteriale mjalti mund t\u00eb p\u00ebrdoret n\u00eb l\u00ebkur\u00eb pasi ndihmon n\u00eb rigjenerimin e saj dhe n\u00eb sh\u00ebrimin e djegieve. Edhe n\u00ebse keni probleme me alergjin\u00eb n\u00eb pranver\u00eb mjalti ndihmon n\u00eb rritjen dhe krijimin e imunitetit, ndaj alergjive t\u00eb stin\u00ebs. Prandaj duhet p\u00ebrdorur sidomos nga f\u00ebmij\u00ebt e vegj\u00ebl, pasi i ndihmon ata t\u00eb rritin rezistenc\u00ebn ndaj polenit t\u00eb luleve.<\/p>\n
Kjo ndodh pasi mjalti p\u00ebrmban nektarin e shum\u00eb luleve, dhe i fut k\u00ebto agjent\u00eb n\u00eb gjak. K\u00ebshtu trupi fillon t\u00eb ambientohet me pranin\u00eb e tyre dhe zbutet agresiviteti i alergjis\u00eb derisa largohet fare. N\u00ebse fillon p\u00ebrdorimi i mjaltit te f\u00ebmij\u00ebt alergjik\u00eb n\u00eb mosh\u00eb t\u00eb vog\u00ebl \u00ebsht\u00eb shum\u00eb m\u00eb e leht\u00eb t\u00eb kaloj\u00eb alergjia.<\/p>\n