Non eng ko’p iste’mol qilinadigan ozuqa hisoblanib, tarkibiga ovqat tolalari, foydali qo’shimchalar qo’shish sog’liqqa yaxshi ta’sir qiladi. Foydali qo’shimchalardan bug’doy kepagi va yormasi, metil tsellyuloza, qora un kabilar muhim ahamiyatga molikdir. Ularning nondagi mikdori 45% tashkil qilishi maqsadga muvofiq. Shifobaxsh nonlar yurak-qon tomir tizimi kasalliklari, semizlik va oshqozon-ichak majmui xastaliklarida qo’l keladi. Ayniqsa, ekologik vaziyat yomon bo’lgan hududlar aholisi uchun bunday nonlar o’ta foydali hisoblanadi.
Shifobaxsh kepakli non ayrim kasalliklarda zarar qilishi ham mumkin. Kepakli nonni tseliakiya kasalligiga chalingan bemorlar iste’mol qilishi ta’qiqlangan. Chunki ular boshoqli o’simliklardagi gliadin oqsiliga o’ta ta’sirchan bo’ladi. Oshqozon-ichak tizimi kasalliklarida, yarali kolit dardida ham bunday non turidan foydalanish tavsiya etilmaydi.
Shifobaxsh nonlarning quyidagi turlari tafovut qilinadi:
* tuzsiz non: buyrak, yurak-qon tomir tizimi, xafaqon kasalliklari bilan og’rigan bemorlarga mo’ljallangan;
* kislotasi past miqdorda bo’lgan non: gipersekretor gastrit va oshqozon yarasiga chalingan bemorlar uchun;
* yod va temir moddasi bilan boyitilgan non: yod tanqisligi bo’lgan hududlarda, qalqonsimon bez kasalliklari va kamqonlikda iste’mol qilinadi.
Barchamiz u yoki bu oziq-ovqat mahsulotining tarkibi haqida to’laqonli ma’lumotlarga ega bo’lishimiz kerak. Masalan, erkaklarda qondagi temir miqdori me’yorida bo’ladi, shuning uchun ular temir moddasi bilan boyitilgan nonni iste’mol qilishlari shart emas.
Nonning maxsus qo’shimchali turlari kuniga 300 grammdan iste’mol qilinsa, organizmning foydali moddalarga ehtiyoji to’liq qoplanadi.
Asosiy qo’shimchalar oq non tarkibiga qo’shilishining sababi shundaki, javdar (qora bug’doy) uni Vg V2 vitaminlari, foliy kislotasi va temir moddasiga boy bo’ladi. Yuqori navli oq un kaloriyalarga to’yingani bilan undagi foydali moddalar miqdori past darajada. Shuning uchun oq un tarkibiga javdar uni qo’shiladi.
Kaloriyaliklari bo’yicha nonlarning quyidagi turlari farqlanadi:
1. Kaloriyalari kam bo’lgan javdari non;
2. Shakar va yog’ qo’shimchalari siz bug’doyli non;
3. Shakar va yog’ qo’shilgan non;
4. Tarkibida yog’, tuxum, shakar, sut qo’shilgan non mahsulotlari.
Yangi yopilgan nonni iste’mol qilish tavsiya etilmaydi, chunki undagi kraxmal hali quyuq holda bo’lib oshqozonda yemirilmay uning devorlariga yomon ta’sir qiladi.
Qora va oq nonlarni alohida saqlagan ma’qul. Javdari non yuqori kislotalikka ega bo’lib, namligiga qaramay uzoq saqlanadi va mog’orlamaydi. Bug’doyli nonni esa tez mog’or bosadi. Ularni birga saqlaganda javdari non namligi oq nonga o’tib mog’or paydo bo’ladi, shuningdek, qora nonning ham suvi qochadi. Bundan tashqari birga saqlanganda non-ning hidi ham o’zgarishi mumkin.
Afsuski, hozirgi kunda nonning foydali turlarini ishlab chiqarishning ulushi juda kam. Bu ko’rsatkichning ko’tarilishi sog’lomlashtiruvchi nonning foydasini bilgan iste’molchilar talabi, ishlab chiqaruvchilar, sog’liqni saqlash mutassadilari qiziqishiga bog’liq, albatta.
Hech qachon me’daga tegmaydigan taom nondir, u hamma ovqatlarga qo‘shib ham, alohida ham iste’mol qilinadi. Bug‘doy insonning fikrlashiga ijobiy ta’sir etadigan asosiy ozuqalardan hisoblanadi. O‘tmishda ulug‘lar gusht-yog‘dan o‘zlarini tiygan bo‘lsalar ham, nondan yuz o‘girmaganlar. Ammo gap uni qanday eyishda. Tabobat doim nonni suvi qochgan, hatto qotgan holatda iste’mol etishni targ‘ib qilib keldi. Nima uchun? Chunki suvi qochgan, qotgan non yoki non talqoni oshqozon-ichak yo‘llarini yallig‘lanishdan saqlaydi, ularni tozalaydi va hazm a’zolaridagi shilliq ajratuvchi bezlarga ijobiy ta’sir o‘tkazadi.
Qattiq yoki suvi qochgan nonda, ayniqsa, non talqonida xamirturush achitmalari qolmaydi. Aksincha, yumshoq nonda, ayniqsa, issiq nonda xamirturush achitmasi kuchli bo‘lib, u oshqozon-hazm yo‘llaridagi shilliq bezlariga o‘ta salbiy ta’sir qiladi, turli kasalliklarni keltirib chiqaradi, ichaklar yallig‘lanishiga olib keladi.
Bundan, ba’zi xorijiy jurnallarda yozilayotganidek, xamirturush zararli, degan xulosa chiqmaydi. Xamirturush solinmasa, xamir oshmaydi, etilib chiqmaydi. U nonning asosidir. Nonga nonlik ko‘rinishini beradi, uzoq turadigan qiladi, rang, maza-matra kirgizadi va ovqatlarning hazm bo‘lishida faol qatnashadi, odamning ortiqcha ozib ketishiga yo‘l qo‘ymaydi, qonni ko‘paytiradi va tozalaydi. Xamirturushli nonning yana bir qancha ijobiy tomonlari bor-ki, ular boshqa ne’matlarda yo‘q. U faqat, yuqorida aytganimizdyok, issiq nondagina zararli bo‘ladi(tib.islom.uz).
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