{"id":65913,"date":"2013-02-11T16:22:57","date_gmt":"2013-02-11T15:22:57","guid":{"rendered":"https:\/\/sandzakpress.net\/arhiva\/?p=65913"},"modified":"2013-02-11T16:22:57","modified_gmt":"2013-02-11T15:22:57","slug":"cimet-zacin-vredniji-od-zlata","status":"publish","type":"post","link":"https:\/\/sandzakpress.net\/arhiva\/cimet-zacin-vredniji-od-zlata\/","title":{"rendered":"Cimet: Za\u010din vredniji od zlata"},"content":{"rendered":"<p><strong><a href=\"https:\/\/sandzakpress.net\/arhiva\/wp-content\/uploads\/2013\/02\/17a_620x0.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-65930\" title=\"17a_620x0\" src=\"https:\/\/sandzakpress.net\/arhiva\/wp-content\/uploads\/2013\/02\/17a_620x0-300x181.jpg\" alt=\"\" width=\"300\" height=\"181\" \/><\/a>Odli\u010dan izvor mangana, gvo\u017e\u0111a, kalcijuma, bakra i cinka, a stru\u010dnjaci  preporu\u010duju da se ovaj za\u010din dodaje kafi, vo\u0107nim sokovima, \u017eitaricama,  pecivu&#8230;<\/strong><\/p>\n<p>ME\u0110U ZA\u010cINIMA koji istinski daje posebnu aromu i miris cimet (Cinnamomum verum) zauzima jedinstveno mjesto.<br \/>\nDa je poseban pokazuju i rukopisi na sanskritu napisani 2.800.  godine pre Hrista. Cimet je zasigurno jedan od najstarijih za\u010dina za  koji su znali i stari Kinezi, Egip\u0107ani i Feni\u010dani.<br \/>\nOd Evropljana  prvi su ga, prije pet vijekova, otkrili Portugalci kada su zauzeli Cejlon.  Uro\u0111enici sa ostrva uzimali su ga kao lijek protuiv zamora i za ja\u010danje  energije. \u010cak su ga i pu\u0161ili i koristili kao mirisna ulja. Cijena cimeta  je u to doba bila neverovatno visoka, poput zlata, pa su Holan\u0111ani i  Portugalci vodili stogodi\u0161nji rat da bi ga se domogli. Pri kraju 19.  vijeka cimet je prestao da bude engleska ekskluziva i pro\u0161irio se po cijelom  svijetu.<\/p>\n<p>\u0160to se ti\u010de vrijednosti cimeta, najvi\u0161e se cijeni onaj koji  se gaji na Madagaskaru, kao i na Cejlonu i Sej\u0161elima. Naravno, cimet  uspijeva gdje god postoje tropski uslovi, pa ga imaju i Indija i  Indonezija.<\/p>\n<p>Iako postoje stotine vrsta i podvrsta biljke cimeta,  kao za\u010dinske se koriste dvije, cejlonski i cimet kasija, poznat kao  kina-cimet koji poti\u010de iz Burme. U Evropi se upotrebljavaju obe vrste.<br \/>\nCejlonski  cimet u prodavnice sti\u017ee u vidu \u0161tapi\u0107a, ima ne\u017eniju i prijatniju  aromu, sa ljutoo\u0161trim, slatkopeckavim ukusom. Sadr\u017ei i od jedan i po do  \u010detiri procenta eteri\u010dnih ulja. Kina-cimet miri\u0161e o\u0161trije, a ukus mu je  peckavo ljut. Kada je rije\u010d o hemijskom sastavu ne razlikuju se.<\/p>\n<p>Zbog  ljekovitih sastojaka ovom biljkom se ozbiljno bavi i zvani\u010dna medicina.  Uzimanjem samo pola ka\u0161i\u010dice cimeta dnevno dijabeti\u010dari mogu u znatnoj  mjeri da smanje nivo \u0161e\u0107era u krvi, jer njegovi sastojci kompleksa  katehina i epikatehina aktiviraju insulin i sa njim zajedni\u010dki djeluju,  tvrde ameri\u010dki stru\u010dnjaci sa Harvard univerziteta.<\/p>\n<p>Eksperimentalno  je dokazano da cimet sni\u017eava i nivo masti i lo\u0161eg holesterola, ima  fungicidno dejstvo, odnosno uni\u0161tava gljivice i spre\u010dava njihov rast.<\/p>\n<p>U  cimetu ima i salicilata koji sni\u017eavaju temperaturu i djeluju  protivupalno. Nedavna istra\u017eivanja pokazala su da cimet mo\u017ee da se  koristi i kao alternativa tradicionalnim konzervansima hrane, jer  njegova esencijalna ulja poseduju i antimikrobno djelovanje.<br \/>\nUz to,  predivan miris ovog za\u010dina podsticajno djeluje na rad mozga, pri \u010demu  \u017evakanje \u017evaka\u0107e gume od cimeta naro\u010dito pobolj\u0161ava pa\u017enju, radnu  memoriju i vizuelni do\u017eivljaj.<br \/>\nCimet je odli\u010dan izvor mangana,  gvo\u017e\u0111a, kalcijuma, bakra i cinka, uglavnom nedostaju\u0107ih minerala u  ve\u0107ini namirnica. Od vitamina sadr\u017ei vitamin C, K, pirodoksin (B6) i  riboflavin (B2).<br \/>\nImaju\u0107i sve ovo na umu, stru\u010dnjaci preporu\u010duju da se  ovaj za\u010din dodaje razli\u010ditim namirnicama koje se koriste u svakodnevnoj  upotrebi, kao \u0161to je kafa, vo\u0107ni sokovi, \u017eitarice, tost&#8230;<\/p>\n<p><strong>CIMET I MED, ELIKSIR ZDRAVLJA<\/strong><\/p>\n<div><img decoding=\"async\" src=\"http:\/\/www.novosti.rs\/upload\/images\/2013\/\/02\/11\/zp\/17.jpg\" alt=\"\" \/><\/div>\n<p>Smatra  se da cimet i med u kombinaciji mogu izlije\u010diti mnogo toga, kao i problem  debljine. Namaz meda i cimeta na kri\u0161ku hleba za doru\u010dak drasti\u010dno  smanjuje mogu\u0107nost sr\u010danog udara. Svakodnevna upotreba ove dvije namirnice  podi\u017ee imunitet i \u0161titi organizam od bakterija i virusa. Dovoljno je da  se ujutru u \u010da\u0161u vode razmuti pola ka\u0161i\u010dice meda i sasvim malo cimeta i  to popije. Upu\u0107eni tvrde da se na ovaj na\u010din posti\u017ee savr\u0161ena  vitalnost.<br \/>\nMed pomije\u0161an sa cimetom rije\u0161i\u0107e problem hroni\u010dnog ka\u0161lja i  za\u010depljenih sinusa. \u010ca\u0161a tople vode sa dve ka\u0161i\u010dice meda i ka\u0161i\u010dicom  cimeta mo\u017ee da izle\u010di i hroni\u010dni artritis.<br \/>\nTako\u0111e, kombinacija meda i  cimeta rije\u0161ava sve probleme u stomaku, od preteranih vetrova, lo\u0161eg  zadaha, pa \u010dak i \u010dira na \u017eelucu. U zemljama Dalekog istoka \u017eene  vijekovima, da bi oja\u010dale matericu i zatrudnele, me\u0161avinom od pola  ka\u0161i\u010dice cimeta i jedne ka\u0161i\u010dice meda ma\u017eu desni vi\u0161e puta tokom dana.  Me\u0161aju\u0107i se sa pljuva\u010dkom, navedena smesa ulazi u krvotok i odlazi na  \u017eeljena mjesta posti\u017eu\u0107i o\u010dekivanu djelotvornost.<\/p>\n<p><strong>ZA PRODU\u017dENU MLADOST, PROTIV ANEMIJE<\/strong><\/p>\n<p>Za produ\u017eenu mladost i vitalnost tako\u0111e treba piti \u010daj od cimeta. \u010cetiri ka\u0161i\u010dice meda, jedna<\/p>\n<div><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.novosti.rs\/upload\/images\/2013\/\/02\/11\/zp\/17b.jpg\" alt=\"\" width=\"311\" height=\"198\" \/><\/div>\n<p>ka\u0161i\u010dica  cimeta i tri \u0161oljice vode zajedno se kuvaju kao \u010daj, a zatim se pije od  tri do \u010detiri puta u toku dana po \u010detvrtina \u0161oljice.<\/p>\n<p>Istovremeno,  \u010daj od cimeta poma\u017ee i u lije\u010denju anemije, a priprema se tako \u0161to se u  litar vode stavi sto grama cimeta, najbolje u \u0161tapi\u0107ima, i kuva na  laganoj vatri dok se koli\u010dina vode ne prepolovi. Onda se u to doda jo\u0161  jedan litar vode i kilogram \u0161e\u0107era. Zatim se sve kuva dalje dok se  celokupna koli\u010dina ne svede na jedan litar. Lijek je tada gotov i mo\u017ee da  se pije kao sok ili tri puta po jedna ka\u0161i\u010dica dnevno.<\/p>\n<p><strong>\u010cUVANJE<\/strong><\/p>\n<p>Cimet  se \u010duva u \u010dvrsto zatvorenim staklenim teglama na hladnom, tamnom i  suvom mjestu. Mleveni cimet se koristi najdu\u017ee do pola godine od momenta  kupovine, dok u \u0161tapi\u0107ima zadr\u017eava sve\u017einu i do godinu dana. Vek  trajanja mo\u017ee da se produ\u017ei ukoliko se tegla sa cimetom dr\u017ei u  fri\u017eideru.<\/p>\n<p>(Novosti)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Odli\u010dan izvor mangana, gvo\u017e\u0111a, kalcijuma, bakra i cinka, a stru\u010dnjaci preporu\u010duju da se ovaj za\u010din dodaje kafi, vo\u0107nim sokovima, \u017eitaricama, pecivu&#8230; ME\u0110U ZA\u010cINIMA koji istinski daje posebnu aromu i miris cimet (Cinnamomum verum) zauzima jedinstveno mjesto. Da je poseban pokazuju i rukopisi na sanskritu napisani 2.800. godine pre Hrista. Cimet je zasigurno jedan od najstarijih [&hellip;]<\/p>\n","protected":false},"author":13,"featured_media":65930,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[813],"tags":[],"class_list":{"0":"post-65913","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-zdravlje"},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.1 (Yoast SEO v24.9) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cimet: Za\u010din vredniji od zlata<\/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:\/\/sandzakpress.net\/arhiva\/cimet-zacin-vredniji-od-zlata\/\" \/>\n<meta property=\"og:locale\" content=\"bs_BA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cimet: Za\u010din vredniji od zlata\" \/>\n<meta property=\"og:description\" content=\"Odli\u010dan izvor mangana, gvo\u017e\u0111a, kalcijuma, bakra i cinka, a stru\u010dnjaci preporu\u010duju da se ovaj za\u010din dodaje kafi, vo\u0107nim sokovima, \u017eitaricama, pecivu&#8230; ME\u0110U ZA\u010cINIMA koji istinski daje posebnu aromu i miris cimet (Cinnamomum verum) zauzima jedinstveno mjesto. 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