Med

Med sadrži vitamine A, D, C, E, K, B – grupe, mineralne soli, mikroelemente… kalcijum, magnezijum, jod, natrijum, kaliju, fosfor, cink… Bakar, kobalt i gvožđe u medu pogoduju lečenju anemije, a med sadrži još i amino kiseline, enzime i organske kiseline potrebne za izgradnju i funkcije organizma. Preporučuje se kafena kašičica  za odrasle, a za decu do polovine ove količine na dnevnom nivou.

Med bi trebalo uzimati onda kad je najniža aktivnost insulina u našem telu, a to je oko 17 časova. Ovakav režim neće poremetiti rad pankreasa, odnosno gušterače, tako da nećete imati prevelike oscilacije u vrednostima šećera u krvi, što će doprineti uravnoteženom metabolizmu.

Jutarnji i večernji unos meda u organizam podstiče rad pankreasa i dovodi do povećanog izlučivanja insulina i samim tim može doći do bržeg iscrpljivanja ove vredne žlezde

Med je najbolje konzumirati rastvoren u mlakoj vodi  ili  čaju.  Ukoliko se zadržava u ustima i lagano topi, omogućiće mnogim dobrim bakterijama da direktno uđu u krvotok preko sluzokože.

Ako ga stavljate u čaj, sačekajte da se čaj malo prohladi, nikako ga ne stavljajte dok je napitak vreo, jer ćete tako uništiti neke važne sastojke u medu. Na temperaturama od 40 °C i naviše med gubi lekovita svojstva, pa pripazite da ga ne koristite u prevrućim čajevima. Takođe, nemojte koristiti metalnu kašičicu za med jer može doći do reakcije organskih kiselina i metala, što je štetno po zdravlje i uništava vitamine u proizvodu. Zato uzmite drvenu, porculansku ili plastičnu kašičicu.

Med poboljšava probavu i jača imunitet, ali ipak nemojte ga jesti baš na potpuno prazan želudac jer nekima teško pada.

Kada se ušećeri u tegli, nemojte ga otapati, već ga konzumirajte u tom stanju.

Med se ne preporučuje svima. Naime, osobe sa dijabetesom ne bi smele da ga konzumiraju, kao ni oni koji su alergični na med.

Pri kupovini obratite pažnju da nije fermentisan i hemijski napravljen dodavanjem veštačkih zaslađivača, konzervanasa i ostale hemije. Med je otporan na bakterije i uništava ih u velikom broju, pa mu nisu potrebne dodatne hemikalije i konzervansi da bi se očuvao.

Ljudi često izbegavaju da kupe kristalizovan med, misleći da je pokvaren i neprirodan što je pogrešno. Upravo kristalizacija potvrđuje da je reč o potpuno prirodnom stanju. Do nje dolazi zato što glukoza u medu pri određenoj temperaturi ne može opstati u tečnom stanju pa se stvaraju kristali, a med tako dobija kremast izgled.

Kako prepoznati da je med pravi?

Uzmite malo meda i protrljajte ga između prstiju. Ukoliko je med pravi, koža će ga upiti, a ukoliko vam prsti ostanu lepljivi, to znači da je med veštački.

Uzmite nekoliko kašika meda i zagrejte ga na visokoj temperaturi u rerni. Pravi prirodni med se karamelizuje, a veštački postane penast i pun mehurića.

Stavite nekoliko kapi meda na papirni ubrus, ukoliko on ostane tu i ne probije papir, to znači da je čist. Ukoliko med probije papir nakon par sekundi, to znači da u njemu ima vode i da nije čist.

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