Nau’ukan abinci hudu (4) da ya kamata mu kauracewa cin su kafin barci domin kare kodar

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Kodar mutum yana da alhakin shige da ficen abubuwa daga jikin dan adam. Koda yana taimakawa jikin mutum wajan fitar da abubuwa da jikin dan adam baya bukata.

Amma akwai wasu matakai da dan adam ya kamata ya dauka domin kare kodarsa daga samun matsala. Waenan matakan sun danganta da irin abincin da ya kamata mu daina ci musamman kafin mu kwanta barci.

Wanann haka ne saboda, abinci da aka ci kafin a kwanta barci bashi da wanni amfani ga jikin dan adam face illa da yake dashi domin yana gajiyar da koda.

Saboda haka ayau a kiwon lafiya zamu kawo maku bayyanai akan abinci hudu (4) da ya kamata mu kauracewa cinsu kafin mu kwanta barci saboda ceto kodar mu da kuma bawa kodar mu ingantaccen kulawa da yake bukata.

  1. Soyayyan abinci: wannan na nufin duk abinci da aka soya kamarsu, soyayyen dankali,plantain,doya,kaza,kosai da sauransu. Idan har an soya abinci toh abincin zai kasance da kitse mafi muni da zai kasance a cikin jikin dan adam. Bayan haifar da cutar koda, shi wannan kitsen yana kawo matsala ga zuciya da wasu bangaren jikin dan adam.
  2. Abincin gwangwani: waenan sune abincin da ake sa su a cikin gwangwani kamarsu kazan gwangwani,kifin gwangwani,naman gwangwani da sauransu. Shi wannan nau’in abincin ya kamata a guji cinsu da dare musamman kafin a kwanta barci. Domin kuwa yana dauke da chemical wadda yake da illa ga lafiyar kodar mutum.                       
  3. Kayan kwalama: waenan nau’in abincin sune biskit,plawa, chinchin, meat pie, burger, chocolate, ice cream da sauransu. Waennan abincin suna takurawa kodar mutum fiye da tunanin musamman idan har aka ci su kafin a kwanta barci.
  4. Barasa: duk da cewa , barasa ba abinci bane amma ya zama dole mutum ya guji shansa da dare. Shi barasa yana da matukar illa ga kodar mu kuma yana iya kai mutum ga kabarinsa idan har ba’a guje masa ba.

A karshe, da fatan zamu kauracewa cin abubuwan da keda illa ga lafiyan jikin mu, kuma mu dage da cin abinci da ked a inganci ga lafoyar jikin mu.

By: Firdausi Musa Dantsoho

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