{"id":29400,"date":"2021-12-06T06:52:00","date_gmt":"2021-12-06T06:52:00","guid":{"rendered":"https:\/\/haberglobal.com.tr\/saglik\/prof-dr-sedat-ustundagdan-tursu-uyarisi-yararli-bakteriler-var-ama-147366"},"modified":"2021-12-06T06:52:00","modified_gmt":"2021-12-06T06:52:00","slug":"prof-dr-sedat-ustundagdan-tursu-uyarisi-yararli-bakteriler-var-ama","status":"publish","type":"post","link":"https:\/\/istanbulchannel.net\/index.php\/2021\/12\/06\/prof-dr-sedat-ustundagdan-tursu-uyarisi-yararli-bakteriler-var-ama\/","title":{"rendered":"Prof. Dr. Sedat \u00dcst\u00fcnda\u011f’dan tur\u015fu uyar\u0131s\u0131: Yararl\u0131 bakteriler var ama…"},"content":{"rendered":"

<\/p>\n

<\/div>\n
\n
\n

Yay\u0131nlanma: <\/span>

\n

Prof. Dr. \u00dcst\u00fcnda\u011f, tur\u015fular\u0131n i\u00e7inde sa\u011fl\u0131\u011fa yararl\u0131 birtak\u0131m bakterilerin bulundu\u011funu hat\u0131rlatt\u0131.<\/p>\n

Yiyeceklerde sa\u011fl\u0131\u011fa etkisi bak\u0131m\u0131ndan en \u00f6nemli fakt\u00f6r\u00fcn i\u00e7erdi\u011fi tuz oran\u0131 oldu\u011funa dikkati \u00e7eken \u00dcst\u00fcnda\u011f, “Tuz ile adeta kendimizi zehirliyoruz. Bizim b\u00f6breklerimiz g\u00fcnde en fazla 5 gram tuzu uzakla\u015ft\u0131rabilir. Ama geleneksel bir diyetle biz g\u00fcnde 15-18 gram aras\u0131 tuz t\u00fcketiyoruz. Eskiden g\u0131dalar\u0131n korunmas\u0131nda zorluk ya\u015fand\u0131\u011f\u0131 d\u00f6nemde, yaz\u0131n \u00fcretilen \u00fcr\u00fcnlerin k\u0131\u015fa ta\u015f\u0131nmas\u0131 a\u00e7\u0131s\u0131ndan \u00f6nemliydi. Ama \u015fimdi \u00e7ok \u00e7e\u015fitli koruma y\u00f6ntemlerimiz var.” dedi.<\/p>\n

HANG\u0130 TUR\u015eULAR TERC\u0130H ED\u0130LMEL\u0130?<\/strong><\/h2>\n

\u00dcst\u00fcnda\u011f, do\u011fal olarak \u00fcretilmi\u015f ve fermantasyonu tamamlanm\u0131\u015f tur\u015fular\u0131n tercih edilmesi gerekti\u011fini ifade etti.<\/p>\n

Tur\u015funun yap\u0131m\u0131nda \u00e7ok fazla tuz kullan\u0131ld\u0131\u011f\u0131n\u0131 an\u0131msatan \u00dcst\u00fcnda\u011f \u015funlar\u0131 kaydetti:<\/p>\n

“Tur\u015fudaki s\u0131k\u0131nt\u0131 da \u00e7ok tuzlu \u00fcretilmi\u015f ve i\u00e7eri\u011finde \u00e7ok miktarda tuz bulunan tur\u015fular\u0131n t\u00fcketilmesi. Toplumumuzun 18 ya\u015f \u00fcst\u00fc bireylerinin y\u00fczde 30’u hipertansiftir. Bu oran ya\u015f aral\u0131klar\u0131 ilerledik\u00e7e art\u0131yor. Bu insanlar\u0131n bir gram bile fazla tuz almaya tahamm\u00fclleri yoktur. A\u015f\u0131r\u0131 tuz al\u0131m\u0131n\u0131n kan bas\u0131nc\u0131n\u0131 tetiklemesi inme ve kalp krizine neden olabilir.<\/p>\n

Do\u011fal ve fermente tur\u015fu bakteri i\u00e7eri\u011fi a\u00e7\u0131s\u0131ndan birtak\u0131m olumluluklar ta\u015f\u0131yabilir ama tuz da \u00e7ok \u00f6nemli. Do\u011fal yollardan \u00fcretilmemi\u015f ve fermente olmayan tur\u015fular kendini zehirlemek d\u0131\u015f\u0131nda bir i\u015fe yaramaz. \u00c7o\u011fu kez besin de\u011feri de zaten ortadan kalkm\u0131\u015f durumdad\u0131r.”<\/p>\n

Prof. Dr. \u00dcst\u00fcnda\u011f, tur\u015fu t\u00fcketirken tuz i\u00e7eri\u011finin dikkate al\u0131nmas\u0131n\u0131n sa\u011fl\u0131k a\u00e7\u0131s\u0131ndan \u00f6nem arz etti\u011fini vurgulad\u0131.<\/p>\n

G\u00fcnl\u00fck tuz t\u00fcketiminin \u00fczerine \u00e7\u0131k\u0131lmayacak \u015fekilde do\u011fal tur\u015fular\u0131n tercih edilebilece\u011fini belirten \u00dcst\u00fcnda\u011f \u015f\u00f6yle devam etti:<\/p>\n

“Tur\u015funun sa\u011fl\u0131\u011fa etkisi tek bir fakt\u00f6rden kaynaklanm\u0131yor, \u00e7oklu fakt\u00f6rlerden kaynaklan\u0131yor. Tur\u015fu yenece\u011fi zaman kesinlikle g\u00fcn i\u00e7inde t\u00fcketti\u011fi tuz miktar\u0131 g\u00f6z \u00f6n\u00fcnde bulundurulmal\u0131d\u0131r.<\/p>\n

Yiyeceklerle a\u015f\u0131r\u0131 tuz al\u0131nd\u0131\u011f\u0131 bir g\u00fcn bir de onun \u00fczerine tur\u015fu tuzu eklenirse bu durum sa\u011fl\u0131\u011f\u0131 olumsuz etkileyecektir. Miktara dikkat edildi\u011finde o g\u00fcn al\u0131nan tuz miktar\u0131yla dengelendi\u011finde, do\u011fal yollarla \u00fcretilmi\u015f tur\u015fular karar\u0131nda t\u00fcketilebilir.”<\/p>\n

Kaynak: AA<\/p>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"

Trakya \u00dcniversitesi (T\u00dc) Sa\u011fl\u0131k Bilimleri Fak\u00fcltesi Dekan\u0131 Prof. Dr. Sedat \u00dcst\u00fcnda\u011f, sa\u011fl\u0131\u011fa yararl\u0131 olan bakteriler bar\u0131nd\u0131ran tur\u015fuya ili\u015fkin baz\u0131 uyar\u0131larda…<\/p>\n","protected":false},"author":2,"featured_media":29401,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13],"tags":[],"class_list":["post-29400","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saglik"],"_links":{"self":[{"href":"https:\/\/istanbulchannel.net\/index.php\/wp-json\/wp\/v2\/posts\/29400","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/istanbulchannel.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/istanbulchannel.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/istanbulchannel.net\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/istanbulchannel.net\/index.php\/wp-json\/wp\/v2\/comments?post=29400"}],"version-history":[{"count":0,"href":"https:\/\/istanbulchannel.net\/index.php\/wp-json\/wp\/v2\/posts\/29400\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/istanbulchannel.net\/index.php\/wp-json\/wp\/v2\/media\/29401"}],"wp:attachment":[{"href":"https:\/\/istanbulchannel.net\/index.php\/wp-json\/wp\/v2\/media?parent=29400"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/istanbulchannel.net\/index.php\/wp-json\/wp\/v2\/categories?post=29400"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/istanbulchannel.net\/index.php\/wp-json\/wp\/v2\/tags?post=29400"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}