Jaridar China Consumer Daily ta ruwaito (ɗan jarida Li Jian) Buɗe murfin (jakar), a shirye yake ya ci, yana da daɗi, kuma yana da sauƙin adanawa. A cikin 'yan kwanakin nan, abincin gwangwani ya zama dole a samu a cikin jerin kayan abinci na gidaje da yawa. Duk da haka, wani bincike na kan layi na sama da masu amfani da 200 da wani ɗan jarida daga China Consumer News ya yi kwanan nan ya nuna cewa saboda damuwar cewa abincin ba sabo ba ne, dole ne a ƙara masa abubuwan kiyayewa da yawa, da kuma rashin abinci mai gina jiki da yawa, yawancin mutane suna da cikakken ra'ayi game da abincin gwangwani. "Favorability" a zahiri ba ta da yawa. Amma shin waɗannan shakkun sun dace? Ji abin da kwararru a kimiyyar abinci suka ce.
Gwangwani masu laushi, shin kun ji labarinsa?
A zamanin ƙarancin kayan aiki, abincin gwangwani a da yana da ɗanɗano daban-daban wanda ke cike da "alatu". A cikin tunawa da yawa na shekarun 70 da 80, abincin gwangwani samfurin abinci ne mai gina jiki wanda za a iya ci ne kawai a lokacin bukukuwa ko rashin lafiya.
Abincin gwangwani a da yana da daɗi a kan teburin talakawa. Kusan kowane abinci ana iya yin sa a cikin gwangwani. Ana cewa zaɓin abincin gwangwani ya bambanta, wanda zai iya sa mutane su ji daɗin cikakken abincin Manchurian.
Duk da haka, idan fahimtarka game da abincin gwangwani har yanzu tana kan matakin 'ya'yan itatuwa, kayan lambu, kifi da nama da aka nannaɗe a cikin gwangwani ko kwalaben gilashi, ƙila ya ɗan “tsafe”.
"Ƙa'idar Tsaron Abinci ta Ƙasa don Abincin Gwangwani" ta bayyana abincin gwangwani a sarari a matsayin abinci mara daidaito na kasuwanci wanda aka yi daga 'ya'yan itatuwa, kayan lambu, naman gwari da ake ci, dabbobi da nama na kaji, dabbobin ruwa, da sauransu, waɗanda ake sarrafawa ta hanyar magani kafin a fara amfani da su, gwangwani, rufewa, tsaftace zafi da sauran hanyoyin. Abincin gwangwani mai ƙwayoyin cuta.
Farfesa Wu Xiaomeng daga Makarantar Kimiyyar Abinci da Injiniyan Gina Jiki ta Jami'ar Aikin Gona ta China ya bayyana a wata hira da wani dan jarida daga China Consumer News cewa ma'anar abincin gwangwani shine a rufe shi da farko, na biyu kuma shine a cimma rashin haihuwa a kasuwanci. Marufin da ake amfani da shi na iya zama ko dai marufi mai tauri wanda aka wakilta ta gwangwani na ƙarfe na gargajiya ko gwangwani na gilashi, ko marufi mai sassauƙa kamar jakunkunan foil na aluminum da jakunkunan girki masu zafi, waɗanda galibi ake kira abinci mai laushi na gwangwani. Misali, jakunkunan kayan lambu a cikin jakunkunan foil na aluminum a cikin nau'ikan abinci masu dumama kansu, ko jakunkunan girki na yanayin zafi na yau da kullun kamar yanka naman alade da aka ɗanɗana da Sichuan da jakunkunan naman alade da aka ɗanɗana da kifi, duk suna cikin rukunin abincin gwangwani.
A kusan shekara ta 2000, a matsayin farkon rukunin masana'antu a masana'antar abinci, abincin gwangwani an yi masa lakabi da "marasa lafiya".
A shekarar 2003, an yi la'akari da jerin "Manyan Abincin Goma Masu Kyau da WHO ta Buga" (an jera abincin gwangwani) a matsayin abin da ke haifar da sanyin abincin gwangwani a cikin mutane. Duk da cewa an yi wannan jerin ba daidai ba, abincin gwangwani, musamman abincin gwangwani na gargajiya (wanda aka naɗe a cikin kwalba ko gilashi), yana da wuya a buɗe kalmar sirri ta mutanen China.
Bayanai sun nuna cewa duk da cewa samar da abincin gwangwani a ƙasarmu yana kan gaba a duniya, yawan cin abincin gwangwani ga kowane mutum bai kai kilo 8 ba, kuma mutane da yawa suna cin ƙasa da akwati biyu a kowace shekara.
Cin abincin gwangwani daidai yake da abincin kiyayewa? Wannan ƙaramin binciken ya nuna cewa kashi 69.68% na waɗanda aka yi wa tambayoyi ba kasafai suke sayen abincin gwangwani ba, kuma kashi 21.72% na waɗanda aka yi wa tambayoyi suna saya ne kawai lokaci-lokaci. A lokaci guda, kodayake kashi 57.92% na waɗanda aka yi wa tambayoyi sun yi imanin cewa abincin gwangwani yana da sauƙin adanawa kuma ya dace da adanawa a gida, kashi 32.58% na waɗanda aka yi wa tambayoyi har yanzu suna ganin cewa abincin gwangwani yana da tsawon rai kuma dole ne ya ƙunshi kayan kiyayewa da yawa.
A gaskiya ma, abincin gwangwani yana ɗaya daga cikin 'yan abincin da ba sa buƙatar wani abu mai kiyayewa ko kaɗan.
"Ƙa'idar Tsaron Abinci ta Ƙasa don Amfani da Ƙarin Abinci" ta tanadar cewa ban da gwangwanin bayberry (an yarda a ƙara propionic acid da gishirin sodium da calcium, matsakaicin adadin amfani shine 50 g/kg), gwangwanin bamboo, sauerkraut, fungi da goro (an yarda a ƙara Sulfur dioxide, matsakaicin adadin amfani shine 0.5 g/kg), naman gwangwani (an yarda da nitrite, matsakaicin adadin amfani shine 0.15 g/kg), waɗannan nau'ikan abincin gwangwani guda 6 suna buƙatar ƙananan allurai na abubuwan kiyayewa don magance takamaiman ƙwayoyin cuta, kuma ba za a iya ƙara sauran ba. abubuwan kiyayewa.
To, menene "shekarun daskararre" na abincin gwangwani wanda galibi ana ajiye shi na tsawon shekaru 1 zuwa 3 ko ma fiye da haka a zafin ɗaki?
Wu Xiaomeng ya shaida wa wakilin "China Consumer News" cewa abincin gwangwani a zahiri yana da kariya ta hanyoyi biyu na fasahar tsaftacewa da kuma ajiyar da aka rufe. A mafi yawan lokuta, lalacewar abinci yana shafar ƙwayoyin cuta kamar ƙwayoyin cuta da ƙura. Sarrafa abincin gwangwani ta hanyar hanyoyin tsaftacewa kamar zafin jiki mai yawa da matsin lamba mai yawa na iya haifar da mutuwar adadi mai yawa na waɗannan ƙwayoyin cuta. A lokaci guda, hanyoyin kamar shaye-shaye da rufewa na iya rage gurɓatar abinci sosai. Iskar oxygen da ke cikin akwati tana dakatar da ci gaban wasu ƙwayoyin cuta a cikin akwati, kuma tana toshe hanyar iskar oxygen ko ƙwayoyin cuta a wajen akwati zuwa cikin akwati, yana tabbatar da amincin abinci. Tare da haɓaka fasahar sarrafa abinci, sabbin fasahohi kamar tsaftacewar yanayi mai sarrafawa da tsaftacewar microwave suna da ɗan gajeren lokacin dumama, ƙarancin amfani da makamashi, da kuma tsaftacewa mai inganci.
Saboda haka, ba lallai ba ne a damu da yawan abubuwan kiyayewa a cikin kayayyakin gwangwani. "Kimiyyar da aka fi sani" a Intanet cewa "cin abincin gwangwani daidai yake da abubuwan kiyayewa a ci" abin tsoro ne gaba ɗaya.
Shin abincin gwangwani ya tsufa kuma yana da gina jiki?
Binciken ya gano cewa baya ga damuwa game da abubuwan kiyayewa, kashi 24.43% na waɗanda aka yi wa tambayoyi sun yi imanin cewa abincin gwangwani ba sabo ba ne. Daga cikin sama da mutane 150 da aka yi musu tambayoyi waɗanda ba sa yawan siya kuma ba sa "sayen" abincin gwangwani, kashi 77.62% na waɗanda aka yi musu tambayoyi sun yi imanin cewa abincin gwangwani ba sabo ba ne.
Duk da cewa wasu masu sayayya sun fara la'akari da zaɓar abincin gwangwani wanda ya fi sauƙi a adana saboda dalilai kamar rigakafin annoba da kulawa da adanawa a gida, wannan bai canza ra'ayin mutane game da "tsayawa" ba.
A gaskiya ma, fitowar fasahar sarrafa gwangwani da kanta ita ce ta kiyaye abinci sabo.
Wu Xiaomeng ya bayyana cewa abinci kamar nama da kifi za su lalace da sauri idan ba a sarrafa su akan lokaci ba. Idan ba a sarrafa kayan lambu da 'ya'yan itatuwa akan lokaci bayan an ɗebo su ba, za a ci gaba da rasa abubuwan gina jiki. Saboda haka, wasu samfuran da ke da cikakken sarkar samar da kayayyaki galibi suna zaɓar lokacin da ya girma tare da mafi girman samar da sinadaran kuma suna mai da su sabo, kuma duk zaɓin kayan da tsarin sarrafawa yana ɗaukar ƙasa da awanni 10. Babu asarar sinadaran da ta fi yadda sabbin sinadaran ke ɗauka daga ɗauka, jigilar su, sayarwa, sannan zuwa firiji na mai amfani.
Ba shakka, wasu bitamin masu ƙarancin jure zafi suna rasa zafi yayin da ake yin gwangwani, amma yawancin abubuwan gina jiki ana kiyaye su. Wannan asarar ba ta wuce asarar abubuwan gina jiki daga kayan lambu da ake dafawa a gida na yau da kullun ba.
Wani lokaci, abincin gwangwani na iya zama da amfani wajen riƙe bitamin. Misali, tumatir gwangwani, kodayake an tsaftace shi, yawancin bitamin C har yanzu yana nan lokacin da suka bar masana'antar, kuma suna da ƙarfi sosai. Wani misali kuma shine kifin gwangwani. Bayan yawan zafin jiki da matsin lamba, ba wai kawai nama da ƙasusuwan kifin sun yi laushi ba, har ma da yawan sinadarin calcium yana narkewa. Yawan sinadarin calcium a cikin akwatin kifin gwangwani na iya ma ninka na kifin sabo mai nauyin iri ɗaya sau 10. Ba za a rasa ƙarfe, zinc, iodine, selenium da sauran ma'adanai a cikin kifi ba.
Me yasa ba za a iya "kitse" abincin gwangwani ba
A mafi yawan lokuta, ana ba da shawarar masu sayayya su je manyan shagunan siyayya ko manyan kantuna don siyan kayayyaki daga masana'antun yau da kullun, kuma su tantance ingancin abincin gwangwani daga fannoni kamar su kamanni, marufi, ingancin ji, lakabi, da kuma alamar kasuwanci.
Wu Xiaomeng ya tunatar da cewa gwangwanin gwangwanin ƙarfe na yau da kullun ya kamata su kasance cikakke, babu nakasa, babu lalacewa, babu tabo na tsatsa, kuma murfin ƙasa ya kamata ya kasance a kwance a ciki; ya kamata a ɗan rage tsakiyar murfin ƙarfe na gwangwanin kwalban gilashi, kuma a duba abubuwan da ke ciki ta jikin kwalbar. Ya kamata siffar ta cika, miyar ta bayyana, kuma babu ƙazanta.
Abin tunatarwa na musamman shine idan kun fuskanci waɗannan yanayi, komai jarabawar da ke cikin gwangwanin, kada ku ci shi.
Ɗaya daga cikinsu shine "sauraron kitse" a cikin gwangwani, wato, tankin faɗaɗawa. Babban dalilin faɗaɗa gwangwanin shine cewa cikin gwangwanin ya gurɓata ta hanyar ƙwayoyin cuta kuma yana samar da iskar gas. Waɗannan iskar gas suna taruwa zuwa wani mataki, wanda zai haifar da lalacewar gwangwanin. Saboda haka, abincin gwangwani yana "ƙara nauyi", wata alama ce da ke nuna cewa ya lalace.
Na biyu, marufin gwangwani yana zubar da ruwa kuma yana da ƙura. A cikin tsarin ajiya da jigilar kayayyakin gwangwani, saboda kuraje da wasu dalilai, marufin samfurin zai lalace, kuma ɗigon iska a hatimin murfin gwangwanin zai sa kayayyakin da ke cikin gwangwanin su yi hulɗa da duniyar waje, kuma ƙananan halittu na iya amfani da damar shiga.
Binciken ya gano cewa kashi 93.21% na waɗanda aka yi wa tambayoyi suna da zaɓin da ya dace game da wannan. Duk da haka, kusan kashi 7% na waɗanda aka yi wa tambayoyi sun yi imanin cewa kurakuran da aka haifar yayin jigilar kaya ba babbar matsala ba ce, kuma sun zaɓi su saya su ci.
Wu Xiaomeng ya tunatar da cewa yawancin naman gwangwani da 'ya'yan itatuwa da kayan lambu ba su da nauyi sosai, kuma ana ba da shawarar a ci su lokaci guda bayan buɗewa. Idan ba za ku iya gamawa ba, ya kamata ku zuba su a cikin kwano na abinci na enamel, yumbu ko filastik, ku rufe shi da filastik, ku adana shi a cikin firiji, sannan ku ci da wuri-wuri.
Dangane da miyar sukari da jam ɗin gwangwani, yawan sukarin da ke cikinsa yawanci kashi 40%-65% ne. A takaice dai, ba abu ne mai sauƙi ba a lalata shi bayan buɗewa, amma bai kamata ya zama sakaci ba. Idan ba za ku iya cinsa gaba ɗaya ba, ya kamata ku rufe kwalbar, ko ku zuba ta a cikin wani akwati ku rufe ta da filastik, sannan ku adana ta a cikin firiji, sannan ku yi ƙoƙarin cin ta cikin kwana biyu ko uku. A lokacin kaka da hunturu, ana iya adana ta na tsawon wasu kwanaki.
Hanyoyin Sadarwa Masu Alaƙa: Maganin Aseptic na Kasuwanci
Abincin gwangwani ba cikakken tsafta ba ne, amma ana iya tsaftace shi a kasuwa. Rashin tsaftar abinci a kasuwa yana nufin yanayin da abincin gwangwani, bayan an yi masa maganin zafi mai matsakaici, ba ya ɗauke da ƙwayoyin cuta masu cutarwa, kuma ba ya ɗauke da ƙwayoyin cuta marasa cutarwa waɗanda za su iya yaduwa a ciki a yanayin zafi na yau da kullun. A yanayin maganin sanyi na kasuwanci, ana iya tabbatar da cewa abincin gwangwani yana da aminci don amfani.
Lokacin Saƙo: Janairu-04-2023