ဖတ္မိဖတ္ရာ(၄)

ၿဗိတိန္ ရဲ႕ က်န္းမားေရးဌာနက ေတြ႕ရွိခ်က္အရ ၾကက္ဥဟာ အရင္နွစ္ေပါင္း ၃၀က ေတြ႕ရွိထားတာထက္ အဆီ၊ ကိုလက္စေရာ၊ ကယ္လိုရီ ပါ၀င္မႈ နည္းသြားၿပီး ဗီတာမင္ ဒီ ပါ၀င္မႈ မ်ားလာပါတယ္။

အလယ္အလတ္ရြယ္ ၾကက္ဥဟာ ၁၉၈၀ ျပည့္နွစ္ေတြက ၾကက္ဥထက္ နွလုံေရာဂါျဖစ္ေစနိုင္မႈနွင္ ဆက္စပ္ေနေသာ ေခ်ဖ်က္ရန္ မလြယ္ကူတဲ့ အဆီဓာတ္ပါ၀င္မႈ ၂၅ ရာခိုင္နွန္း နည္းတယ္။

ေသြးေၾကာေတြကို ပိတ္ဆို႕တက္တဲ့ မိုက္ခရုိ ကိုလက္စေရာ ပါ၀င္မႈ ၁၀ ရာခိုင္နႈန္း နည္းတယ္။ အရင္က မိုက္ခရို ကိုလက္စေရာ ပါ၀င္မႈက ၂၀၂ ရွိၿပီး အခုက ပါ၀င္မႈ ၁၇၇ ပဲရွိတယ္။

အရင္က ၾကက္ဥတစ္လုံးမွာ ကယ္လိုရီ ၅၀ ရွိတယ္ေျပာထားတာထက္ အခု ကယ္လိုရီ နည္းတယ္။

Eggs are more nutritious today than 30 years ago:

 An egg today is better than a hen tomorrow! Going to work on an  egg is healthier than before as a study has found that it’s nutritional benefits have increased over past 30 years. According to a study funded by Britain’s department of health, eggs not only are lower in fat, cholesterol and calories, they also contain more Vitamin D than previously thought. The study found that the average medium-sized egg now has nearly 25% less saturated fat, which is linked to heart disease, than one sold in the 1980. Researchers also found eggs contain 177 micro-grams of cholesterol, the substance which clogs arteries, just over 10% less than the 202 micro-grams previously recorded. They have fewer calories than experts originally thought, too. (Times of India)