Ba\u011f\u0131\u015f\u0131kl\u0131k sistemimizin sa\u011fl\u0131kl\u0131 ve muntazam \u00e7al\u0131\u015fmas\u0131nda ki en \u00f6nemli fakt\u00f6rlerden birisi olan sindirim sistemimizin normal \u00e7al\u0131\u015f\u0131r seviyede tutulmas\u0131, v\u00fccut sa\u011fl\u0131\u011f\u0131m\u0131z\u0131n olmazsa olmazlar\u0131ndand\u0131r. Bunun sa\u011flanabilmesi de ancak ba\u011f\u0131rsak floras\u0131n\u0131n sa\u011fl\u0131kl\u0131 \u00e7al\u0131\u015f\u0131r durumda olmas\u0131na ba\u011fl\u0131d\u0131r.<\/p>\n
Ba\u011f\u0131rsak Floras\u0131 bozuklu\u011funa \u00e7\u00f6z\u00fcm bulmak i\u00e7in; \u00f6ncelikle \u201cFloraya zarar veren fakt\u00f6rlerin\u201d <\/strong>ortadan kald\u0131r\u0131larak \u201ckal\u0131n ba\u011f\u0131rsa\u011f\u0131n temizlenmesi<\/strong>\u201d, beslenme yanl\u0131\u015flar\u0131n\u0131n d\u00fczeltilerek \u201cprobiyotik ve prebiyotik yiyeceklerin<\/strong>\u201d dikkate al\u0131nd\u0131\u011f\u0131 do\u011fru ve d\u00fczenli beslenme al\u0131\u015fkanl\u0131klar\u0131 edinilmesi \u015fartt\u0131r. Hatta gerek g\u00f6r\u00fclmesi halinde belirli bir s\u00fcre muntazam bir \u015fekilde uygulanmak \u00fczere bilin\u00e7li bir beslenme program\u0131 da haz\u0131rlanmal\u0131d\u0131r.<\/p>\n KALIN BA\u011eIRSAK TEM\u0130ZL\u0130\u011e\u0130<\/p>\n Kal\u0131n ba\u011f\u0131rsa\u011f\u0131n duvarlar\u0131 bir bitkinin k\u00f6klerine benzer \u015fekilde k\u00f6klerle kapl\u0131d\u0131r. A\u011f\u0131z yolu ile ald\u0131\u011f\u0131m\u0131z besinlerin i\u00e7erisinde bulunan ve hayat\u0131m\u0131z\u0131 s\u00fcrd\u00fcrebilmemiz i\u00e7in gerekli olan mikro g\u0131da maddelerinin bir k\u0131sm\u0131n\u0131n \u00f6z\u00fcmsenerek kan\u0131m\u0131za kar\u0131\u015fmas\u0131 bu k\u00f6kler sayesindedir. Bu k\u00f6kler, laz\u0131m olan faydal\u0131 besinleri al\u0131r i\u015fe yaramayan sindirilmi\u015f at\u0131klar\u0131 da bo\u015falt\u0131ma yollar..<\/p>\n Ancak sindirilemeyen par\u00e7ac\u0131klar, ba\u011f\u0131rsak k\u0131vr\u0131mlar\u0131nda birikir. Bu birikintiler seneler boyunca, s\u00fcrekli \u00e7o\u011falarak ba\u011f\u0131rsak y\u00fczeyini kaplar.\u00a0 Bu at\u0131k maddeler,\u00a0 36,5 derecelik v\u00fccut \u0131s\u0131s\u0131 ile bozularak, \u00e7\u00fcr\u00fcr ve sa\u011fl\u0131\u011f\u0131m\u0131z\u0131 tehdit eden toksinler haline gelir. Ancak kal\u0131n ba\u011f\u0131rsakta mikro g\u0131da emelim i\u015flemi hayat\u0131m\u0131z boyunca her \u015fart alt\u0131nda aral\u0131ks\u0131z devam eder.<\/p>\n E\u011fer ba\u011f\u0131rsak y\u00fczeyi yap\u0131s\u0131 bozulmu\u015f kanserojen pislik katmanlar\u0131na d\u00f6n\u00fc\u015fm\u00fc\u015f at\u0131k maddelerle kapl\u0131, \u00e7eperleri toksik at\u0131klarla dolu ise\u00a0 emilim s\u0131ras\u0131nda faydal\u0131 olanlarla zararl\u0131 olanlar birlikte emilir. Bu zehirler kan\u0131m\u0131za kar\u0131\u015farak, t\u00fcm h\u00fccrelere ta\u015f\u0131n\u0131r ve zaman i\u00e7erisinde damarlar\u0131m\u0131z\u0131n \u00e7eperlerinde ve eklem yerlerimiz de birikintiler olu\u015fturmak suretiyle yava\u015f yava\u015f sa\u011fl\u0131\u011f\u0131m\u0131za zarar vermeye ba\u015flar.<\/p>\n Ayr\u0131ca sindirilmemi\u015f dura\u011fan at\u0131k maddeler kat\u0131la\u015fm\u0131\u015f katmanlar olu\u015fturur. \u0130\u00e7i a\u015f\u0131r\u0131 \u015fekilde at\u0131k maddelerle dolmaya ba\u015flayan kal\u0131n ba\u011f\u0131rsak, i\u00e7 organlar\u0131m\u0131z\u0131 olmalar\u0131 gereken yerlerinden iter. Diyaframa bask\u0131 yaparak akci\u011ferlerimizin kapasitesini \u00f6nemli \u00f6l\u00e7\u00fcde d\u00fc\u015f\u00fcr\u00fcr.<\/p>\n Karaci\u011fer yerinden itilir, b\u00f6brekler \u00fczerine bask\u0131 uygulan\u0131r, ince ba\u011f\u0131rsaklar\u0131n d\u00fczg\u00fcn \u00e7al\u0131\u015fabilmeleri i\u00e7in yeterli yer kalmaz. Kad\u0131nlar\u0131n idrar ve \u00fcreme organlar\u0131 s\u0131k\u0131\u015f\u0131r, rektumun alt k\u0131sm\u0131nda kalan b\u00f6l\u00fcm\u00fc en fazla bask\u0131ya maruz b\u0131rak\u0131r. Bu b\u00f6lge de a\u015f\u0131r\u0131 \u00e7al\u0131\u015fan damarlar geni\u015fler ve kanl\u0131 \u015fi\u015flikler (hemoroit) olu\u015fur.<\/p>\n Bu \u015fekilde zehirlenmi\u015f bir ba\u011f\u0131rsak say\u0131s\u0131z sorunlara sebep olabilir ve neden olaca\u011f\u0131 hastal\u0131klar\u0131n \u00f6nceden te\u015fhis edilmesi m\u00fcmk\u00fcn de\u011fildir. Bu nedenlerle zaman zaman sindirim yolunun \u00f6zellikle kal\u0131n ba\u011f\u0131rsak temizli\u011finin yap\u0131lmas\u0131 \u00e7ok \u00f6nemlidir.<\/p>\n Kal\u0131n ba\u011f\u0131rsak temizli\u011fi; lavman, magnezyum s\u00fclfat (\u0130ngiliz tuzu), chia tohumu, barut a\u011fac\u0131, ac\u0131 cehre, sinemaki, a\u00e7l\u0131k otu ya da keten tohumu ya\u011f\u0131, hint ya\u011f\u0131, kay\u0131s\u0131 ya\u011f\u0131 ve karanfil ya\u011flar\u0131 gibi bitkisel ya\u011flar kar\u0131\u015ft\u0131r\u0131larak kullan\u0131lmak suretiyle yap\u0131labilir.<\/p>\n Ancak ba\u015flang\u0131\u00e7ta en etkili ve kesin yol lavman yapmakt\u0131r. Baz\u0131 uzmanlar kal\u0131n ba\u011f\u0131rsa\u011f\u0131 y\u0131kaman\u0131n sa\u011fl\u0131kl\u0131 ba\u011f\u0131rsak floras\u0131n\u0131 tahrip etti\u011fi d\u00fc\u015f\u00fcncesiyle lavman konusunda uyar\u0131da bulunarak kar\u015f\u0131 \u00e7\u0131k\u0131yor. Ancak bir\u00e7ok uzman gibi ben de bu g\u00f6r\u00fc\u015fe kat\u0131lm\u0131yorum. Lavman yaparken kesinlikle dikkat edilmesi gereken \u015fey \u201cKimyasal hi\u00e7bir maddenin kullan\u0131lmamas\u0131d\u0131r<\/strong>\u201d. (* Lavman konusu kab\u0131zl\u0131k bahsinde detayl\u0131 olarak anlat\u0131lm\u0131\u015ft\u0131r.)<\/p>\n Ayr\u0131ca bitkisel dahi olsa s\u0131k s\u0131k m\u00fcshil kullan\u0131m\u0131 kesinlikle do\u011fru de\u011fildir. M\u00fcshiller ba\u011f\u0131rsaklar\u0131 kurutur ve b\u00fct\u00fcn bedenin \u00f6zellikle ba\u011f\u0131rsaklar\u0131n susuz kalmas\u0131na neden olur. Normal \u015fartlarda sa\u011fl\u0131kl\u0131 bir sindirim sistemi i\u00e7in, kal\u0131n ba\u011f\u0131rsak kaslar\u0131n\u0131n \u00e7al\u0131\u015f\u0131yor olmalar\u0131 gerekir. M\u00fcshiller ise ba\u011f\u0131rsak kas dokusunu i\u015fin i\u00e7ine kar\u0131\u015ft\u0131rmaks\u0131z\u0131n ba\u011f\u0131rsaklar\u0131n bo\u015falmas\u0131na neden olurlar. Sonu\u00e7 olarak ba\u011f\u0131rsak kaslar\u0131n\u0131n zay\u0131flamas\u0131na yol a\u00e7arlar ve zay\u0131f ba\u011f\u0131rsak kaslar\u0131 da m\u00fczmin kab\u0131zl\u0131\u011fa neden olur.<\/p>\n PROB\u0130YOT\u0130KLER VE PREB\u0130YOT\u0130KLER NELERD\u0130R<\/p>\n Probiyotik \u00f6zellikle kab\u0131zl\u0131k problemi olanlar aras\u0131nda \u00e7ok s\u0131k kullan\u0131lan pop\u00fcler bir kelimedir. Ancak \u201cPrebiyotiklerin\u201d ne oldu\u011fu ve ne i\u015fe yarad\u0131\u011f\u0131 pek dikkate al\u0131nmaz hatta hi\u00e7 konu\u015fulmaz.<\/p>\n Halbuki bu ikisi ayr\u0131lmaz bir b\u00fct\u00fcnd\u00fcr. \u00d6zellikle sindirim sistemimiz s\u00f6z konusu oldu\u011funda probiyotikler de prebiyotikler de fark\u0131na \u00e7ok ge\u00e7 vard\u0131\u011f\u0131m\u0131z, \u00f6nemlerini anlamakta \u00e7ok ge\u00e7 kald\u0131\u011f\u0131m\u0131z, ancak mutlaka dikkate almam\u0131z gereken son derece \u00f6nemli sa\u011fl\u0131k belirleyicileridir ve k\u0131saca da olsa ikisi hakk\u0131nda da mutlaka bilgi sahibi olmam\u0131z \u015fartt\u0131r.<\/p>\n \u00c7\u00fcnk\u00fc \u201cProbiyotikler olmadan prebiyotikler bir i\u015fe yaramaz, prebiyotikler olmadan da probiyotikler g\u00f6revini yerine getiremez\u201d. Bunlar d\u00fczenli \u00e7al\u0131\u015fmad\u0131\u011f\u0131 vakit ise sa\u011fl\u0131kl\u0131 bir sindirim ve sa\u011fl\u0131kl\u0131 bir hayat m\u00fcmk\u00fcn de\u011fildir.<\/p>\n PROB\u0130YOT\u0130KLER NELERD\u0130R<\/strong><\/p>\n K\u0131saca \u201cBa\u011f\u0131rsaklar\u0131m\u0131zda ya\u015fayan, sindirim sisteminin d\u00fczenli \u00e7al\u0131\u015fmas\u0131nda \u00f6nemli rol oynayan ve bizimle birlikte ortak biyolojik bir hayat s\u00fcren ve pek \u00e7ok alanda bize hizmet eden faydal\u0131 mikro organizmalard\u0131r<\/strong>\u201d \u015feklinde tan\u0131mlayabiliriz.<\/p>\n D\u0131\u015fardan ald\u0131\u011f\u0131m\u0131z bu yararl\u0131 mikroorganizmalar\u0131n b\u00fcy\u00fck bir k\u0131sm\u0131 bakterilerden olu\u015fur. Olduk\u00e7a hassas bir yap\u0131ya sahip olup in aktif durumda bulunurlar ve besinler arac\u0131l\u0131\u011f\u0131yla ya da besinler i\u00e7ine eklenerek sindirim sistemine girerler.<\/p>\n Yap\u0131lar\u0131 nedeniyle hen\u00fcz mide asitleri ile bulu\u015fmaya ba\u015flad\u0131klar\u0131 andan itibaren bir k\u0131sm\u0131 \u00f6l\u00fcr. Ya\u015famay\u0131 ba\u015fararak ince ba\u011f\u0131rsa\u011fa ge\u00e7ebilenler ise sindirim sisteminin d\u00fczenli \u00e7al\u0131\u015fmas\u0131n\u0131 sa\u011flama g\u00f6revine ba\u015flayarak di\u011fer yararl\u0131 bakterilerin \u00e7al\u0131\u015fmas\u0131na ve \u00e7o\u011falmas\u0131na yard\u0131mc\u0131 olurlar.<\/p>\n Normal \u015fartlarda ba\u011f\u0131rsaklar\u0131m\u0131zda 100 trilyona yak\u0131n (toplam a\u011f\u0131rl\u0131klar\u0131 1.5 ila 2 kg kadar) faydal\u0131 (probiyotik) bakteri olmas\u0131 gerekir. \u00c7ok az\u0131 ince ba\u011f\u0131rsaklarda \u00e7o\u011funlu\u011fu ise kal\u0131n ba\u011f\u0131rsak da yerle\u015fiklerdir.<\/p>\n Ba\u011f\u0131\u015f\u0131kl\u0131k sistemimize destek olan, \u015fekerimizi kolesterol\u00fcm\u00fcz\u00fc, kilomuzu ayarlamada bile \u00f6nemli i\u015flevler \u00fcstlenen, vitamin \u00fcreten, hazm\u0131 kolayla\u015ft\u0131r\u0131p g\u00fc\u00e7lendiren ve daha pek \u00e7ok alanda sa\u011fl\u0131\u011f\u0131m\u0131za kar\u015f\u0131l\u0131ks\u0131z ama son derece \u00f6nemli hizmetleri aral\u0131ks\u0131z veren hep bu faydal\u0131 bakterilerdir.<\/p>\n Yiyecek ve i\u00e7eceklerimizin i\u00e7indeki toksik ve zararl\u0131 bile\u015fikleri \u00f6ncelikle probiyotikler temizler, alerjen unsurlar\u0131 \u00f6ncelikle onlar par\u00e7alay\u0131p yok eder. Kanserojen fakt\u00f6rleri \u00f6ncelikle tan\u0131y\u0131p zarars\u0131z hale getirenler de yine probiyotikler yani faydal\u0131 bakterilerdir.<\/p>\n Bu faydal\u0131 bakterileri (probiyotikleri) d\u0131\u015far\u0131dan beslenme yoluyla daha fazla almak, ba\u011f\u0131rsaklar\u0131m\u0131zda onlara daha fazla alan a\u00e7mak, saylar\u0131n\u0131 m\u00fcmk\u00fcn oldu\u011fu kadar \u00e7o\u011faltabilmek i\u00e7in uygun ortam\u0131 sa\u011flamak, \u00f6zellikle sindirim sistemimiz i\u00e7in \u00e7ok \u00f6nemlidir ve t\u00fcm bedenimiz i\u00e7in de koruyucu bir sa\u011fl\u0131k unsurudur.<\/p>\n Probiyotiklerin en bol oldu\u011fu yiyecek ve i\u00e7ecekler, do\u011fal yollarla mayalanm\u0131\u015f (bir k\u0131sm\u0131), fermente olmu\u015f g\u0131dalard\u0131r. \u00d6zellikle ev yap\u0131m\u0131 tarhana, yo\u011furt, yo\u011furt suyu, kefir, peynir, peynir alt\u0131 suyu, ayran, hardaliye, tur\u015fu (\u00f6zellikle lahana tur\u015fusu), tur\u015fu suyu ve \u015falgam suyu en \u00e7ok bilinenlerdir.<\/p>\n \u201cAncak probiyotik yiyeceklerden maksimum fayday\u0131 sa\u011flayabilmek i\u00e7in, prebiyotik yiyeceklerle birlikte almaya \u00f6zen g\u00f6sterilmesi gerekti\u011fi kesinlikle unutulmamal\u0131d\u0131r<\/strong>\u201d.<\/p>\n PREB\u0130YOT\u0130KLER NELERD\u0130R<\/strong><\/p>\n K\u0131saca \u201cBa\u011f\u0131rsaklar\u0131m\u0131zdaki aktif halde olmayan probiyotik bakterileri aktif hale getiren, geli\u015fmeleri ve \u00e7o\u011falmalar\u0131 i\u00e7in gerekli ortam\u0131 sa\u011flayan, ya\u015famalar\u0131na yard\u0131mc\u0131 olan, ba\u011f\u0131rsaklar\u0131m\u0131z\u0131n dost ve arkada\u015f bildi\u011fi g\u0131da bile\u015fenleridir<\/strong>\u201d diye tan\u0131mlayabiliriz.<\/p>\n Yap\u0131lar\u0131 gere\u011fi a\u011f\u0131zdan al\u0131nd\u0131ktan sonra \u00e7abucak \u00f6lmezler. \u00c7\u00fcnk\u00fc \u00e7ok hassas yap\u0131lara sahip de\u011fillerdir. Ba\u011f\u0131rsaklara sa\u011flam bir \u015fekilde gelerek probiyotikler \u00fczerindeki etkilerinin yan\u0131nda, ba\u011f\u0131rsak fonksiyonlar\u0131n\u0131 d\u00fczenlemede, hazm\u0131 kolayla\u015ft\u0131rma da ve mikro g\u0131dalardan azami derecede fayda temin etmede de \u00e7ok \u00f6nemli etkiye sahiptirler.<\/p>\n Probiyotik mikro organizmalar\u0131n ya\u015famalar\u0131, \u00e7o\u011falmalar\u0131 ve faydal\u0131 olabilmeleri i\u00e7in \u015fart olan prebiyotik yiyeceklerin bir k\u0131sm\u0131n\u0131 da \u015fu \u015fekilde s\u0131ralayabiliriz.<\/p>\n -Sebzeler; (\u00f6zellikle \u00e7i\u011f olmalar\u0131 tavsiye edilir) yer elmas\u0131, bamya, enginar, \u0131spanak, p\u0131rasa, kereviz, so\u011fan, sar\u0131msak, siyah ve k\u0131rm\u0131z\u0131 turp, kara lahana, k\u0131rm\u0131z\u0131 pancar, havu\u00e7, domates,<\/p>\n -Bitkiler; hardal, ku\u015fkonmaz, kekik, papatya, nane, maydanoz, hindiba, zencefil, zerde\u00e7al, sumak, k\u0131rm\u0131z\u0131biber, karabiber, kebabiye, kakule,<\/p>\n -Kuru baklagiller; Fasulye \u00e7e\u015fitleri, mercimek \u00e7e\u015fitleri, bezelye, barbunya, nohut,<\/p>\n -Tam tah\u0131llar; tam bu\u011fday, karabu\u011fday, i\u015flenmemi\u015f kepekli pirin\u00e7, arpa, yulaf,<\/p>\n -Ya\u011fl\u0131 tohumlar; zeytin, keten tohumu, susam tohumu, ceviz, \u00e7i\u011f badem, f\u0131nd\u0131k, yer f\u0131st\u0131\u011f\u0131,<\/p>\n -Meyveler; muz, elma, \u00e7ilek, \u00fcz\u00fcm,<\/p>\n \u00d6zet olarak; \u201cProbiyotiklerle, prebiyotikleri birbirinden ayr\u0131 d\u00fc\u015f\u00fcnmek do\u011fru de\u011fildir<\/strong>\u201d. \u0130kisinin de eksikli\u011fi sindirim sisteminin d\u00fczenini olumsuz y\u00f6nde ciddi \u015fekilde etkiler. \u00d6zellikle prebiyotik eksikli\u011fi, zaten hassas yap\u0131da olan probiyotiklerin aktif hale gelmesini, ya\u015famas\u0131n\u0131, \u00e7o\u011falmas\u0131n\u0131 zorla\u015ft\u0131r\u0131r. Ancak ikisinin bir arada olu\u015fu sindirim sistemimiz \u00fczerinde muhte\u015fem sonu\u00e7lar\u0131 beraberinde getirir.<\/p>\n Probiyotikler ve prebiyotiklerin birlikteli\u011fi \u00f6ncelikle ba\u011f\u0131rsaklardaki zararl\u0131 bakterilerin azalmas\u0131n\u0131 hatta yok olmas\u0131n\u0131 sa\u011flar. Zararl\u0131 bakterilerin azalmas\u0131yla birlikte, karbonhidratlar\u0131n fermantasyonu \u00f6nlenir, ba\u011f\u0131rsaklar\u0131m\u0131zda mikro g\u0131dalar\u0131n emilimi i\u00e7in gerekli olan ortam sa\u011flan\u0131r, h\u00fccrelerimize daha uygun \u015fartlarda ve kalitede mikro g\u0131da giri\u015fi m\u00fcmk\u00fcn hale gelir.<\/p>\n Kab\u0131zl\u0131k ve ishal gibi sorunlar\u0131n ortadan kalkmas\u0131n\u0131 ya da en aza inmesini sa\u011flayarak \u0130ns\u00fclin direncini ortadan kald\u0131r\u0131r. Ba\u011f\u0131rsaklar\u0131m\u0131z\u0131n d\u00fczenli \u00e7al\u0131\u015fmaya ba\u015flamas\u0131yla birlikte kilo kontrol\u00fc ya da kilo vermemiz daha kolay hale gelir. En \u00f6nemlisi de ba\u011f\u0131\u015f\u0131kl\u0131k sistemimizi g\u00fc\u00e7lendirerek hastal\u0131klara kar\u015f\u0131 daha diren\u00e7li bir v\u00fccut yap\u0131s\u0131na sahip olmam\u0131z\u0131n \u00f6n\u00fc a\u00e7\u0131l\u0131r.<\/p>\n Eskilerin sofrada; kuru fasulye, ye\u015fil mercimekli bulgur pilav\u0131, so\u011fan, tur\u015fu ve ayran\u0131 veya sar\u0131msakl\u0131 cac\u0131\u011f\u0131 birlikte kombine ederek yemelerinin bo\u015f yere olmad\u0131\u011f\u0131n\u0131 bu \u00e7al\u0131\u015fmalardan sonra daha iyi anl\u0131yorum ve sizlere de tavsiye ediyorum.<\/p>\n UZAK DURULMASI GEREKEN BES\u0130NLER<\/p>\n Glisemik indeksi y\u00fcksek olan her t\u00fcrl\u00fc g\u0131da maddesinden ka\u00e7\u0131nman\u0131z gerekir. Genellikle de \u015feker a\u011f\u0131rl\u0131kl\u0131 karbonhidratl\u0131 g\u0131dalarla beslenirken \u00e7ok dikkatli olmal\u0131s\u0131n\u0131z ve m\u00fcmk\u00fcn oldu\u011fu kadar uzak durmal\u0131s\u0131n\u0131z. Ba\u011f\u0131rsak Floras\u0131nda olu\u015fan zararl\u0131 bakterileri besleyen, \u00e7o\u011faltan \u015fekerli ve mayalanm\u0131\u015f hamur i\u015fi yiyeceklerden ka\u00e7\u0131nman\u0131z \u00e7ok \u00f6nemlidir. Alkol kesinlikle kullan\u0131lmamal\u0131, \u00f6zellikle bira a\u015f\u0131r\u0131 maya i\u00e7erdi\u011fi i\u00e7in uzak durulmal\u0131d\u0131r.<\/p>\n Temiz olmayan ortamlarda yap\u0131ld\u0131\u011f\u0131n\u0131 d\u00fc\u015f\u00fcnd\u00fc\u011f\u00fcn\u00fcz, i\u00e7inde kimyasal katk\u0131 maddeleri olan haz\u0131r yemekleri tercih etmemeniz gerekir. Sa\u011fl\u0131ks\u0131z g\u00f6r\u00fclen \u00fczeri k\u00fcflenmi\u015f, bayatlam\u0131\u015f kuruyemi\u015f ve s\u00fct \u00fcr\u00fcnlerinden uzak durman\u0131z \u015fartt\u0131r. Bunlar\u0131n yan\u0131 s\u0131ra asitli ya da asitsiz her t\u00fcrl\u00fc yapay i\u00e7ecekleri de t\u00fcketmemeniz sa\u011fl\u0131\u011f\u0131n\u0131z a\u00e7\u0131s\u0131ndan \u00e7ok \u00f6nemlidir.<\/p>\n","protected":false},"excerpt":{"rendered":" Ba\u011f\u0131\u015f\u0131kl\u0131k sistemimizin sa\u011fl\u0131kl\u0131 ve muntazam \u00e7al\u0131\u015fmas\u0131nda ki en \u00f6nemli fakt\u00f6rlerden birisi olan sindirim sistemimizin normal \u00e7al\u0131\u015f\u0131r seviyede tutulmas\u0131, v\u00fccut sa\u011fl\u0131\u011f\u0131m\u0131z\u0131n olmazsa olmazlar\u0131ndand\u0131r. Bunun sa\u011flanabilmesi de ancak ba\u011f\u0131rsak floras\u0131n\u0131n sa\u011fl\u0131kl\u0131 \u00e7al\u0131\u015f\u0131r durumda olmas\u0131na ba\u011fl\u0131d\u0131r. Ba\u011f\u0131rsak Floras\u0131 bozuklu\u011funa \u00e7\u00f6z\u00fcm bulmak i\u00e7in; \u00f6ncelikle \u201cFloraya zarar veren fakt\u00f6rlerin\u201d ortadan kald\u0131r\u0131larak \u201ckal\u0131n ba\u011f\u0131rsa\u011f\u0131n temizlenmesi\u201d, beslenme yanl\u0131\u015flar\u0131n\u0131n d\u00fczeltilerek \u201cprobiyotik ve prebiyotik …<\/p>\n","protected":false},"author":2,"featured_media":2278,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_mi_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0},"categories":[1,198,235,80,194,192,92],"tags":[159,233,153,155,156,151,33],"yoast_head":"\n