{"id":389,"date":"2014-09-26T08:30:47","date_gmt":"2014-09-26T08:30:47","guid":{"rendered":"http:\/\/www.argia.eus\/blogak\/urko-saenz-buruaga\/?p=389"},"modified":"2014-09-26T08:30:47","modified_gmt":"2014-09-26T08:30:47","slug":"txilea-azkurea-baretu","status":"publish","type":"post","link":"https:\/\/blogak.argia.eus\/urko-saenz-buruaga\/2014\/09\/26\/txilea-azkurea-baretu\/","title":{"rendered":"Nola baretu txileak eragiten duen azkurea?"},"content":{"rendered":"<p><a href=\"https:\/\/blogak.argia.eus\/urko-saenz-buruaga\/wp-content\/uploads\/sites\/84\/2014\/09\/txile-landarea.jpg\" data-rel=\"lightbox-image-0\" data-rl_title=\"\" data-rl_caption=\"\" title=\"\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-391\" alt=\"txile-landarea\" src=\"https:\/\/blogak.argia.eus\/urko-saenz-buruaga\/wp-content\/uploads\/sites\/84\/2014\/09\/txile-landarea.jpg\" width=\"300\" height=\"225\" \/><\/a>Nire txile landareek (nik &#8220;nire neskatxak&#8221; esaten diet), argazkian ikus dezakezuenez, fruituak ateratzen hasi diren honetan, garai aproposa iruditu zait gomendio hau zabaltzeko. Seguruenik, irakurle bat baino gehiago hain modan dagoen janari mexikarraren zalea izango da, edo sukaldean kaiena erabiltzeko ohitura izango du, edo pipermina gustoko du, akaso.<\/p>\n<p>Jaki hauekin erraza da esperientza txarren bat pasatzea, eta normalena urarengana jotzea da. Edalontzi bat bestearen atzean betetzen dugu eta, hala ere, ez dugu azkurea baretzea lortzen. Jakina! Urak ez du ezertarako balio!<\/p>\n<p><!--more--><\/p>\n<p>Duela aste batzuk <a href=\"http:\/\/www.iflscience.com\/brain\/why-does-chilli-burn-and-why-does-milk-help-soothe-pain\" target=\"_blank\" rel=\"noopener\">artikulu batekin<\/a> topatu nintzen <em>I Fucking Love Science<\/em> atarian. Bertan, <strong>azkurearen kontrako sendagarri egokia<\/strong> proposatzen zuten: <strong>esnea<\/strong>. Konponbide honen azalpena <strong>kimika hutsa<\/strong> da: azkurea sortzen duen kapsaizina substantziak karbohidrato kate luzea dauka. Kate honek oso lotura sendoa eratzen du ahoan ditugun lipopoteina hartzaileekin. Kapsaizina ez da uretan disolbatzen, bai ordea alkohola bezalako disolbatzaile organikoetan. Baina kantitate nahikoa behar da, eta garagardo tragotxo batek ez du gehiegi lagunduko. Alkohol asko edateak, agian, lagunduko luke azkurea baretzen, baina emaitza ere, seguruenik, ez litzakeke oso gomendagarria izango.<\/p>\n<p>Konponbiderik onena eta errazena sukaldeko hozkailuan daukagu. Beno, denok ez. <strong>Beganoek agian hobe dute alkoholera jotzea<\/strong>. Esneak kapsaizina disolbatzeko duen gaitasunaren <strong>sekretua bere proteinan aurkitzen da<\/strong>. Kaseinan, alegia. Kaseinak detergente efektua dauka kapsaizinarengan. Beraz, esnea edatean, azkurea eragiten duen kapsaizina kaseinari lotzen zaio eta esnearekin batera doa gure eztarrian behera, eztarrirako inolako arriskurik gabe, ez baita horko hartzaileei lotuko.<\/p>\n<p>Artikulua irakurri nuenetik ez dut trikimailu hau frogatzeko aukerarik izan (eta ez naiz egoera bortxatzeko horren tontoa). Baten batek frogatu baldin badu, eskertuko nioke bere esperientzia kontuko baligu. Funtzionatzen al du? Niri iristen zaidanean, kontatuko dizuet.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Nire txile landareek (nik &#8220;nire neskatxak&#8221; esaten diet), argazkian ikus dezakezuenez, fruituak ateratzen hasi diren honetan, garai aproposa iruditu zait gomendio hau zabaltzeko. Seguruenik, irakurle bat baino gehiago hain modan dagoen janari mexikarraren zalea izango da, edo sukaldean kaiena erabiltzeko ohitura izango du, edo pipermina gustoko du, akaso. Jaki hauekin erraza da esperientza txarren bat [&hellip;]<\/p>\n","protected":false},"author":86,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[28,64,100,101,128],"class_list":["post-389","post","type-post","status-publish","format-standard","hentry","category-elikagaien-segurtasuna","tag-azkurea","tag-esnea","tag-kapsaizina","tag-kaseina","tag-txile"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Nola baretu txileak eragiten duen azkurea? - Sorginen baratza<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blogak.argia.eus\/urko-saenz-buruaga\/2014\/09\/26\/txilea-azkurea-baretu\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nola baretu txileak eragiten duen azkurea? - Sorginen baratza\" \/>\n<meta property=\"og:description\" content=\"Nire txile landareek (nik &#8220;nire neskatxak&#8221; esaten diet), argazkian ikus dezakezuenez, fruituak ateratzen hasi diren honetan, garai aproposa iruditu zait gomendio hau zabaltzeko. 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