Maganin rashin narkewar abinci da hanyoyin kawar da shi

Ciwon ciki shine zafi a ƙirji da ciki wanda yawanci ke faruwa bayan ci ko sha da yawa. Zafin na iya zama mai kaifi, maras nauyi, ko jin cikawa.

Wani lokaci zafi mai zafi da ake kira zafi mai zafi wanda ya tashi daga ciki zuwa wuyansa yana faruwa bayan cin abinci.

Hakanan yana iya kasancewa tare da rashin narkewar abinci tare da wasu cututtuka a cikin tsarin narkewar abinci. Hadiye iska ta hanyar taunawa, magana yayin taunawa ko hadiye abinci da sauri na iya haifar da rashin narkewar abinci.

Masana kimiyya suna danganta rashin narkewar abinci ga abubuwan tunani kamar damuwa, damuwa, tashin hankali, ko rashin jin daɗi, yayin da suke haifar da rushewar tsarin jijiya da ke sarrafa kutsewar tsokar ciki da hanji.

Maganin ciwon ciki

Maganin ciwon ciki ya kasu kashi uku:

Na farko: Magungunan sinadarai:
Kwararrun likitoci ba su ba da shawarar yin amfani da shi ba sai dai idan acidity ya karu sosai, ko kuma mutum ya kamu da ciwon ciki.

Na biyu, maganin ganye:
Akwai magungunan ganye da yawa da ake amfani da su wajen magance rashin narkewar abinci, kuma a nan za mu lissafta mafi muhimmanci:

HAKURI ALOE:

Akwai nau'ikan haƙuri da yawa, amma nau'ikan da ake amfani da su ta likitanci guda uku ne, kuma haƙuri ne na yau da kullun, haƙurin Asiya, haƙurin Afirka.

Sanannen nau'in nau'in nau'in nau'in halitta ana kiransa ALOE VERA kuma yana tsiro a Gabas ta Tsakiya. Bangaren da ake amfani da shi daga shukar aloes shine ruwan 'ya'yan itace da aka ɓoye daga ganye mai kauri mai siffar wuƙa.

Ana amfani da wannan tsantsa mai ɗauke da anthraquinone glucosides azaman maganin laxative a cikin manyan allurai kuma azaman laxative a cikin ƙananan allurai.

Ana kuma amfani da ruwan 'ya'yan itace don magance rashin narkewar abinci da ƙwannafi.

Akwai shirye-shiryen da ake sayar da su a shagunan abinci na kiwon lafiya, inda ake shan kofi guda ɗaya ba tare da komai ba kuma sau ɗaya lokacin barci, kuma ciki dole ne ya zama babu abinci.

Anise ANISE:

Anise karamin tsiro ne wanda tsayinsa bai wuce santimita 50 ba, yana da 'ya'yan itatuwa masu kama da laima, bangaren da ake amfani da shi na shuka shi ne 'ya'yan itatuwan da ake kira anise tsaba.

'Ya'yan itãcen marmari sun ƙunshi man mai, kuma mafi mahimmancin mahadi na wannan mai shine ANETHOLE.

Ana amfani da tsaba akan colic.

Ana shan ko dai a matsayin cingam ko a baki, ko kuma a sha cokali daya na abinci a zuba tafasasshen kofi guda a bar shi na tsawon minti 15, sai a rika sha sau uku a rana.

KALMOMI MAI KYAU:

Ganye ne na shekara-shekara tare da ƙamshi na mint, tsayinsa har zuwa 60 cm, ganye masu santsi da furanni masu launin shuɗi, wanda a kimiyance aka sani da Calamenth ASCENDES.

Yana amfani da sassa na sararin samaniya waɗanda ke ƙunshe da mai wanda ya ƙunshi galibi na polygon.

Ana amfani da shi azaman maganin iskar gas da rashin narkewar abinci kuma yana da amfani wajen magance tari da fitar da phlegm, da mura.

A samu cokali daya a samu ruwan tafasasshen kofi guda a barshi na tsawon mintuna goma sai a tace a sha sau uku arana.

Kada mata masu ciki da yara su yi amfani da shi.

Ginger:

Tsire-tsire da aka fi sani da ZINGEBER OFFICINALE a kimiyance, kuma sashin da ake amfani da shi shine tushensa da ke karkashin kasa, wanda ke dauke da mai.

Mafi mahimmancin mahadi na wannan mai sune: ZINGIBERENE, CURCUMENE, BETABISABOLINE, PHELLLANDRINE, ZINGEBEROL, GINGEROL, SHOGAOL, wanda ake danganta ɗanɗanon ginger.

Ginger ya ƙunshi adadi mai yawa na sitaci.

Yana daya daga cikin magungunan da aka fi amfani dasu kuma daya daga cikin shahararrun kayan yaji.

Ana amfani da dafaffen ginger mai zaki da zuma don magance mura da tari, fitar da iskar gas da kawar da ciwon ciki.

Ana amfani da capsules na ginger da ake sayar da su a cikin shagunan abinci na kiwon lafiya a kan nau'i biyu na tashin hankali kafin tafiya a cikin teku ko jirgin sama ga masu fama da ciwon teku ko amai a cikin jirgin.

Hakanan ana amfani dashi akan adadin capsule ɗaya a matsayin matsakaicin don maganin ciwon safiya a cikin mata masu ciki.

Kada a yi amfani da shi ga masu ciwon gallbladder, kuma kada a yi amfani da manyan allurai a lokuta masu ciwon sukari. Hakanan bai kamata masu ciwon zuciya su yi amfani da shi ba, saboda yana haifar da bugun jini a lokuta masu yawa. Ginger yana mamayewa da cututtuka masu girma da marasa ƙarfi, kuma yawan adadinsa yana haifar da matsi mara ƙarfi.

PARSLEY PARSLEY:

Wani tsiro na shekara-shekara mai tsayi har zuwa 20 cm, a kimiyance ana kiransa PETRASELINUM CRISPUM. Bangaren da ake amfani da shi shine ganye, iri da kuma saiwoyin.

Parsley na dauke da man mai, kashi 20% ya kunshi myristicin, kimanin kashi 18% na apiol da sauran terpenes da yawa, sannan yana dauke da flavonoids, phthalates, coumarins, vitamin A, C, E, da kuma sinadarin iron.

Ana amfani da Parsley wajen kawar da rashin narkewar abinci, inda za a rika cin ’ya’yan itatuwa da yawa bayan an wanke su da kyau, ko kuma a samu busasshen shukar cokali guda a zuba a cikin ruwan tafasasshen kofi guda a bar a jika na tsawon mintuna 10, sai a tace a sha sau uku a rana. .

Na uku: Kari na Abinci:

tafarnuwa:

Ana shan shi a cikin adadin capsules guda biyu tare da kowane abinci, saboda yana kawar da ƙwayoyin cuta maras so a cikin hanji kuma yana taimakawa wajen narkewa.

Vitamin B hadaddun:

Ana ɗaukar hadadden bitamin B a cikin adadin 100 MG sau uku a rana tare da abinci kuma ana ganin ya zama dole don narkewa mai kyau.

Lecithin granules ko lecithin capsules:

Ana shan lecithin granules akan adadin cokali daya sau uku a kullum kafin a ci abinci, ko kuma 1200 MG na lecithin capsules sau uku kullum kafin cin abinci. Lecithin emulsifies fats, wanda ke taimakawa wajen rushe su, don haka sauƙaƙan narkewa.

acidophilus:

Ana shan cokali rabin sa'a kafin cin abinci sau uku a rana, wanda ya zama dole don narkewa.

Muhimman umarni ga mutanen da ke fama da rashin narkewar abinci

Abincin ku yakamata ya ƙunshi 75% na sabbin kayan lambu, 'ya'yan itatuwa da hatsi gabaɗaya.
Sabbin gwanda da abarba, waɗanda ke ɗauke da bromelain, sune tushen tushen enzymes masu narkewa a cikin abincin ku.
Rage cin kayan lambu irin su wake, lentil, gyada da waken soya, saboda suna dauke da masu hana enzyme.
A guji maganin kafeyin, abin sha mai laushi, ruwan acidic, mai, taliya, barkono, guntu, nama, tumatir, da abinci masu yaji da gishiri.
Kada ku ci kayan kiwo da abinci mai sauri da aka sarrafa, saboda suna haifar da samuwar gamsai, wanda hakan ke haifar da rashin narkewar sunadaran.
Idan an yi miki tiyata a cikin ciki kamar rage hanji, a sha pancreatin don taimakawa wajen narkewar abinci, kuma idan sukarin jini ya ragu sai ki yi amfani da pancreatin bayan cin abinci idan kun ji koshi, kumbura da gas.
A tauna abinci da kyau kar a hadiye shi da sauri.
Kada ku ci abinci lokacin da kuke fushi ko damuwa.
Kada a sha ruwa yayin cin abinci, saboda hakan yana shafar ruwan ciki kuma yana haifar da rashin narkewar abinci.
Idan kun ji ƙwannafi kuma alamun bayyanar cututtuka sun ci gaba, tuntuɓi likita. farkon alamun ciwon zuciya.