{"id":11097,"date":"2025-11-12T08:44:58","date_gmt":"2025-11-12T08:44:58","guid":{"rendered":"https:\/\/www.btaytd.org\/web\/?p=11097"},"modified":"2025-11-12T08:45:04","modified_gmt":"2025-11-12T08:45:04","slug":"pusula-dergisi-ekim-2025-sayisi-beslenme-bilimi","status":"publish","type":"post","link":"https:\/\/www.btaytd.org\/web\/tr\/pusula-dergisi-ekim-2025-sayisi-beslenme-bilimi\/","title":{"rendered":"PUSULA DERG\u0130S\u0130 EK\u0130M 2025 SAYISI- BESLENME B\u0130L\u0130M\u0130"},"content":{"rendered":"\n

MEVS\u0130M\u0130 SAKLAMAK
<\/strong>\u015e\u0130MD\u0130 TAM TUR\u015eU ZAMANI<\/strong><\/strong><\/p>\n\n\n\n

Fermente g\u0131dalar, y\u00fczy\u0131llard\u0131r geleneksel diyetlerin bir par\u00e7as\u0131 olmu\u015f, modern bilimin ise son y\u0131llarda yeniden ke\u015ffetti\u011fi do\u011fal sa\u011fl\u0131k destek\u00e7ileridir. \u00d6zellikle ev yap\u0131m\u0131 tur\u015fular, probiyotik i\u00e7erikleriyle yaln\u0131zca damak tad\u0131n\u0131n de\u011fil, ba\u011f\u0131rsak sa\u011fl\u0131\u011f\u0131n\u0131n da en b\u00fcy\u00fck destek\u00e7ilerinden birisidir. Sofralar\u0131n vazge\u00e7ilmez lezzetlerinden biri olan tur\u015fu, bir\u00e7ok ki\u015fi taraf\u0131ndan sadece i\u015ftah a\u00e7\u0131c\u0131 bir ek besin olarak g\u00f6r\u00fcl\u00fcr, kimine g\u00f6re ise y\u00fcksek tuz i\u00e7eri\u011fi nedeniyle mideye zarar verir. Oysa bu inan\u0131\u015f\u0131n aksine, do\u011fru t\u00fcketildi\u011finde ba\u011f\u0131rsak sa\u011fl\u0131\u011f\u0131 i\u00e7in en koruyucu ve iyile\u015ftirici role sahip besinlerden biridir. Bildi\u011fimiz gibi hastal\u0131klar\u0131n y\u00fczde 95\u2019ine vir\u00fcsler neden olur. Hastal\u0131klara kar\u015f\u0131 kulland\u0131\u011f\u0131m\u0131z antibiyotikler ise sadece bakterileri \u00f6ld\u00fcr\u00fcr, vir\u00fcsleri \u00f6ld\u00fcremez. Dolay\u0131s\u0131yla k\u0131\u015f hastal\u0131klar\u0131 gibi viral hastal\u0131klara kar\u015f\u0131 antibiyotik kullanman\u0131n hi\u00e7bir etkisi yoktur. Peki, as\u0131l hastal\u0131k kayna\u011f\u0131 olan vir\u00fcslere kar\u015f\u0131 nas\u0131l korunaca\u011f\u0131z? Elimizdeki en \u00f6nemli malzemeler tur\u015fu gibi fermente g\u0131dalard\u0131r. Bunlar probiyotik i\u00e7erikleri sayesinde grip vir\u00fcs\u00fcn\u00fc \u00f6ld\u00fcr\u00fcr ve ba\u011f\u0131\u015f\u0131kl\u0131k sistemini korur.<\/p>\n\n\n\n

\u2018\u2019HA EVDE YAPMI\u015eIM, HA MARKETTEN SATIN ALMI\u015eIM\u2019\u2019
PROB\u0130YOT\u0130K ZENG\u0130NL\u0130\u011e\u0130 M\u0130, KATKI MADDES\u0130 BOMBASI MI? TUR\u015eUNUN \u0130K\u0130 Y\u00dcZ\u00dc<\/strong><\/p>\n\n\n\n

Marketten sat\u0131n ald\u0131\u011f\u0131m\u0131z tur\u015fuda probiyotik falan yoktur. E\u011fer \u00f6yle olsayd\u0131 tur\u015funun fermentasyonu market raflar\u0131nda devam edece\u011fi i\u00e7in, etraf patlayan tur\u015fu kavanozlar\u0131yla dolard\u0131. Bunu \u00f6nlemek i\u00e7in market tur\u015fular\u0131 katk\u0131 maddeleri ve koruyucularla doldurulur. Yani \u2018\u2019Ha evde yapm\u0131\u015f\u0131m ha marketten sat\u0131n alm\u0131\u015f\u0131m.\u2019\u2019 demeyin. Ev yap\u0131m\u0131 tur\u015funun ise tek bir yudumunda bile milyarlarca probiyotik bakteri bulunur. Tam da bu y\u00fczden g\u00fcn\u00fcm\u00fczde t\u00fcketicilerin do\u011fal ve katk\u0131s\u0131z \u00fcr\u00fcnlere g\u00f6sterdikleri talep art\u0131k\u00e7a, ev yap\u0131m\u0131 tur\u015fular da giderek \u00f6n plana \u00e7\u0131kmaya ba\u015flad\u0131. Peki, bu renkli kavanozlar\u0131n i\u00e7indeki d\u00f6n\u00fc\u015f\u00fcm, v\u00fccudumuzda nas\u0131l bir etki yarat\u0131yor?<\/p>\n\n\n\n

    \n
  1. Hastal\u0131klardan Koruyan Antioksidan G\u00fc\u00e7: <\/strong>Ev tur\u015fusu i\u00e7erisinde fermantasyonla olu\u015fan probiyotikler, ba\u011f\u0131rsak sa\u011fl\u0131\u011f\u0131n\u0131 iyile\u015ftirerek v\u00fccudun enfeksiyonlara kar\u015f\u0131 direncini art\u0131r\u0131r. Sebzelerin i\u00e7erisinde bulunan antioksidanlar, fermantasyonla daha da aktif hale gelir. Bu da v\u00fccudu serbest radikallerden koruyarak ya\u015flanmay\u0131 geciktirir, kronik hastal\u0131klara kar\u015f\u0131 kalkan olu\u015fturur.<\/li>\n\n\n\n
  2. Sindirim Kolayla\u015ft\u0131r\u0131c\u0131 Etki: <\/strong>Ev yap\u0131m\u0131 tur\u015fular, kontroll\u00fc fermentasyonla haz\u0131rland\u0131\u011f\u0131nda Lactobacillus, Leuconostoc, Pediococcus gibi yararl\u0131 bakterilerle zenginle\u015fir. Bu bakteriler, ba\u011f\u0131rsak mikrobiyotas\u0131n\u0131n dengelenmesine katk\u0131da bulunur. \u00dcstelik bu bakteriler sebzelerdeki sel\u00fclozu y\u0131kt\u0131\u011f\u0131 i\u00e7in tur\u015funun sindirimi de daha kolayd\u0131r. Mesela salatal\u0131\u011f\u0131 veya lahanay\u0131 \u00e7i\u011f yendi\u011finde zor sindirilir, ama salatal\u0131k ve lahana tur\u015fusu yendi\u011finde sindirim sorunu ya\u015fanmaz, kab\u0131zl\u0131\u011f\u0131 \u00f6nler.<\/li>\n\n\n\n
  3. De\u011feri Artm\u0131\u015f Vitamin Deposu: <\/strong>Tur\u015fu i\u00e7erisindeki Fermentasyon s\u00fcreci, baz\u0131 vitaminlerin v\u00fccut taraf\u0131ndan daha kolay emilebilen formlara d\u00f6n\u00fc\u015fmesini sa\u011flay\u0131p, vitamin de\u011ferini artt\u0131r\u0131r. Tur\u015fular, C ve K vitaminleri a\u00e7\u0131s\u0131ndan zengindir.<\/li>\n\n\n\n
  4. Kolesterol ve Kan \u015eekeri Dengeleyici: <\/strong>Fermente \u00fcr\u00fcnlerde bulunan laktik asit, kan \u015fekeri dalgalanmalar\u0131n\u0131 azaltabilir ve k\u00f6t\u00fc kolesterol\u00fc d\u00fc\u015f\u00fcrebilir. \u00d6zellikle elma sirkesiyle yap\u0131lan tur\u015fular\u0131n i\u00e7erdi\u011fi asetik asit, karbonhidrat sindirimini yava\u015flatarak yemek sonras\u0131nda glikoz y\u00fckselmesini azaltabilir<\/li>\n\n\n\n
  5. Kas Kramplar\u0131n\u0131 \u00d6nleyici:<\/strong>\u00a0Kas kramplar\u0131, yo\u011fun egzersizden veya g\u00fcnl\u00fck ya\u015famda fazla su i\u00e7mekten kaynaklanabilir. Tur\u015fu suyu, i\u00e7erisindeki tuz ve mineraller sayesinde kaslar\u0131n kas\u0131lmas\u0131n\u0131 ve gev\u015femesini kontrol eder. Bu, kramplar\u0131n ortaya \u00e7\u0131kmas\u0131n\u0131 \u00f6nler ve kramplar meydana geldi\u011finde daha \u00e7abuk iyile\u015fmesini sa\u011flar.<\/li>\n\n\n\n
  6. Karaci\u011fer ve Mide Koruyucu: <\/strong>Tur\u015fuda bulunan antioksidanlar, iltihab\u0131 azalt\u0131p, zararl\u0131 toksinlere kar\u015f\u0131 koruma sa\u011flayarak karaci\u011fer sa\u011fl\u0131\u011f\u0131n\u0131n korunmas\u0131na yard\u0131mc\u0131 olurken, i\u00e7eri\u011findeki probiyotikler ise, mide \u00fclserlerinin \u00f6nlenmesine yard\u0131mc\u0131d\u0131r. Ancak fazla t\u00fcketildi\u011finde y\u00fcksek tuz oran\u0131 nedeniyle tansiyon ve b\u00f6brek sorunlar\u0131na yol a\u00e7abilir. Bu nedenle uzmanlar, g\u00fcnde 2-3 ka\u015f\u0131ktan fazla t\u00fcketilmemesini \u00f6neriyor.<\/li>\n<\/ol>\n\n\n\n

    K\u00dc\u00c7\u00dcK B\u0130R PORS\u0130YON, B\u00dcY\u00dcK BIR KALKAN: EV YAPIMI LAHANA TUR\u015eUSU<\/strong><\/p>\n\n\n\n

    MALZEMELER:<\/strong> 1 orta boy lahana, 1 ba\u015f sar\u0131msak, 1 bardak kaya tuzu, 2 su barda\u011f\u0131 ev sirkesi, 1 demet maydanoz<\/p>\n\n\n\n

    HAZIRLANI\u015eI: <\/strong>Lahanalar do\u011fran\u0131p kavanoza yerle\u015ftirilirken ara katmanlara sar\u0131msaklar yerle\u015ftirilir. Kavanoz dolunca salamura suyu haz\u0131rlan\u0131r. B\u00fcy\u00fck bir kaba 1 bardak kaya tuzu konur. \u00dczerine 2 su barda\u011f\u0131 i\u00e7me suyu eklenip kar\u0131\u015ft\u0131r\u0131larak tuz iyice eritilir. Kullan\u0131lan tuzun yeterli olup olmad\u0131\u011f\u0131n\u0131 anlamak i\u00e7in yumurta testi yap\u0131labilir. Yumurta tuzlu suya koyularak y\u00fcz\u00fcp y\u00fczmedi\u011fi g\u00f6zlenir. Yumurta y\u00fcz\u00fcyorsa yeterli tuz konmu\u015f demektir. Y\u00fczm\u00fcyorsa biraz daha tuz eklenir. Kar\u0131\u015f\u0131ma 2 bardak da ev sirkesi eklenince salamura suyu haz\u0131r hale gelir. Tur\u015funun \u00fczerine bir demet maydanoz kapat\u0131l\u0131r ve \u00fczerine salamura suyu eklenir. Tur\u015fu kabaraca\u011f\u0131ndan, fermente s\u00fcresinde ta\u015fma g\u00f6r\u00fclebilir. Haz\u0131rlanan tur\u015fu fazla s\u0131cak olmayan lo\u015f bir yere kald\u0131r\u0131l\u0131r. 2-3 hafta kadar bekletilen tur\u015fu, olgunla\u015ft\u0131ktan sonra buzdolab\u0131na kald\u0131r\u0131l\u0131r. B\u00f6ylece tur\u015fu hem daha uzun \u00f6m\u00fcrl\u00fc hem de daha gevrek olur.<\/p>\n\n\n\n

    Ev yap\u0131m\u0131 tur\u015fu, sadece bir yan lezzet de\u011fil; ayn\u0131 zamanda sa\u011fl\u0131k dolu bir gelenektir. Do\u011fru malzeme ve \u00f6l\u00e7\u00fcyle haz\u0131rland\u0131\u011f\u0131nda, v\u00fccudunuzu hem i\u00e7eriden hem d\u0131\u015far\u0131dan besleyen mucizevi bir \u015fifa kayna\u011f\u0131na d\u00f6n\u00fc\u015febilir. Bir sonraki \u00f6\u011f\u00fcn\u00fcn\u00fczde taba\u011f\u0131n\u0131za birka\u00e7 ka\u015f\u0131k ev yap\u0131m\u0131 tur\u015fu eklemeyi unutmay\u0131n. \u00c7\u00fcnk\u00fc bazen en b\u00fcy\u00fck \u015fifa, b\u00fcy\u00fck laboratuvarlarda de\u011fil; b\u00fcy\u00fckannelerimizin kavanozlar\u0131nda sakl\u0131d\u0131r.<\/p>\n\n\n\n

    Do\u011fa Kasap<\/p>\n","protected":false},"excerpt":{"rendered":"

    MEVS\u0130M\u0130 SAKLAMAK\u015e\u0130MD\u0130 TAM TUR\u015eU ZAMANI Fermente g\u0131dalar, y\u00fczy\u0131llard\u0131r geleneksel diyetlerin bir par\u00e7as\u0131 olmu\u015f, modern bilimin ise son y\u0131llarda yeniden ke\u015ffetti\u011fi do\u011fal sa\u011fl\u0131k destek\u00e7ileridir. \u00d6zellikle ev yap\u0131m\u0131 tur\u015fular, probiyotik i\u00e7erikleriyle yaln\u0131zca damak tad\u0131n\u0131n de\u011fil, ba\u011f\u0131rsak sa\u011fl\u0131\u011f\u0131n\u0131n da en b\u00fcy\u00fck destek\u00e7ilerinden birisidir. Sofralar\u0131n vazge\u00e7ilmez lezzetlerinden biri olan tur\u015fu, bir\u00e7ok ki\u015fi taraf\u0131ndan sadece i\u015ftah a\u00e7\u0131c\u0131 bir ek besin<\/p>\n

    Read More<\/a><\/div>\n","protected":false},"author":8,"featured_media":10874,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15,94],"tags":[],"class_list":{"0":"post-11097","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-duyurular","8":"category-fotograflar"},"_links":{"self":[{"href":"https:\/\/www.btaytd.org\/web\/wp-json\/wp\/v2\/posts\/11097"}],"collection":[{"href":"https:\/\/www.btaytd.org\/web\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.btaytd.org\/web\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.btaytd.org\/web\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/www.btaytd.org\/web\/wp-json\/wp\/v2\/comments?post=11097"}],"version-history":[{"count":1,"href":"https:\/\/www.btaytd.org\/web\/wp-json\/wp\/v2\/posts\/11097\/revisions"}],"predecessor-version":[{"id":11098,"href":"https:\/\/www.btaytd.org\/web\/wp-json\/wp\/v2\/posts\/11097\/revisions\/11098"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.btaytd.org\/web\/wp-json\/wp\/v2\/media\/10874"}],"wp:attachment":[{"href":"https:\/\/www.btaytd.org\/web\/wp-json\/wp\/v2\/media?parent=11097"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.btaytd.org\/web\/wp-json\/wp\/v2\/categories?post=11097"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.btaytd.org\/web\/wp-json\/wp\/v2\/tags?post=11097"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}