Saturday, October 11, 2008

Cooking Dictionary (Sozluk)

English-Turkish Cooking Dictionary
Ingilizce Turkce Yemek Terimleri Sozlugu
Verbs (Fiiller)
Arrange: Duzenlemek, siralamak, ayarlamak
Bake: Firinda pisirmek
Baste: Bir seyin uzerini, yuzeyini yag ya da baska bir sivi karisim ile yaglamak
Beat: Cirpmak
Blend: Harmanlamak, harman etmek, karistirmak
Boil: Yuksek ateste, yuzeyde iri baloncuklar olusarak kaynatmak
Braise: Kapali kapta kavurmak ya da pisirmek
Brew: Demlemek (cay, kahve)
Chill: Sogutmak
Chop: Esit olmayan, rastgele parcalara dogramak
Combine: Malzemeleri bir araya getirip, karistirmak
Crumble: Ufalamak, kiriklamak
Crush: Ezmek, ufalamak, parcalamak (Crushed tomato, pepper)
Cut up: Mutfak makasi ya da bicak ile duzgun ve esit olmayan parcalara kesmek
Devein: Karidesin sirt kismindaki siyah damarimsi yapinin temizlenmesi
Dice: Kup, zar seklinde dogramak
Dip: Sivi icine batirmak
Drain: Suzmek, kurutmak
Dredge: Serpistirmek, uzerine serpmek
Drizzle: Sivi gidalari serpmek
Flute: Hamurun kenarini sikip, birbirine yapistirarak, hamur isine sekil vermek
Fold: 1. Bukmek, kivirmak, katlamak
2. Yavas yavas karistirmak
Garnish: Suslemek, genelde yemeklerin yuzeylerini suslemek
Glaze: gidalarin uzerini bir malzeme ile fircalamak, sivi sos ya da benzerlerini serperek gidanin uzerinde bir tabaka olusturmak
Grate: Rendenin en kucuk tarafi ile ince rendelemek (Limon, portakal kabugunu rendelemek gibi)
Grill: Izgara, mangal yapmak ya da kizartmak
Grind: Mutfak robotunda ya da kiymak makinesinde cekmek, degirmende ogutmek
Gut: Bagirsaklarini cikarmak (genelde balik icin kullanilir)
Heaping: Tepeleme, kasigin ya da bardagin alabildigi kadar dolu
Hull: Cilek ve benzeri meyvelerin saplarini ve yapraklarini bicak ile temizlemek
Julienne: Ince, uzun dilimler seklinde kesmek (kurdan gibi)
Knead: Yogurmak, hamur yogurmak
Ladle: Kepce ile koymak, bosaltmak, servis yapmak
Marinade: Etleri baharatli sos icinde bekletmek, marine etmek.
Mash: ezmek, lapa yapmak
Mix: Katmak, birden fazla malzemeyi birbirine karistirark fakli bir butun elde etmek
Poach: Kaynayan sivi ya da su icinde pisirmek (yumurtayi su icinde pisirip cilbir yapmak gibi)
Pound: Eti doverek pirzola, biftek icin hazirlamak
Punch: Mayalanmis hamura baski yaparak havasini indirmek
Puree: Pure haline getirmek
Roast: 1. Firinda kizartmak, genelde etleri
2. Kuruyemis kahve gibi gidalari kavurmak
3. Biber, patlican gibi gidalari kozlemek
Roll up: Rulo seklinde sarmak
Saute: Yag ile sebzeleri, genelde sogan olmak uzere renkleri pembelesene dek sote etmek, kavurmak.
Seed: Tohum, cekirdek ya da cekirdegini cikarmak
Scatter: Serpmek, dagitmak, sacmak
Shallow fry: Az yagda kizartmak
Shred: Rendenin iri tarafi ile rendelemek
Simmer: Kaynama noktasinin hemen altinda, dusuk ateste yavas pisirmek, kaynatmak.
Sizzle: Tavadaki yagin kizip, cizirdamasi
Skim: Et suyu, corba ya da yemeklerin uzerindeki kopuk ya da yagi temizlemek
Slice: Duz parcalar seklinde kesmek
Smashed: Ezilmis, parcalanmis
Snip: Mutfak makasi ya da bicak ile cok kucuk parcalara kesmek.
Soak: Banmak, suya batirmak, emmek, islanmak
Sprinkle: Baharat ya da kati maddeleri serpmek
Steam: Buharda pisirmek
Stew: Kisik ateste, az su ile pisirmek
Stir: Kasik ile yemek ya da corba gibi karistirmak
Stir in: Karistirarak ilave etmek
Strew: Serpistirmek, serpmek, yaymak
Tear: ekmek, kivircik, marul gibi gidalari eliniz yardimiyla bolmek, parcalamak
Thaw: Donmus gidayi cozundurmek
Toss: Bir arada bulunan birden fazla malzemeyi nazik bir sekilde iki alet yardimiyla yukariya kaldirip birakmak. Salatayi harmanlamak gibi.
Whisk: Cirpmak, yumurta, kek karisimi…

Spices and Herbs(Baharatlar)
Allspice: Yenibahar
Basil: Feslegen,
Sweet -Purple Basil: Reyhan
Bay: Defne
Black pepper: Karabiber
Caraway: Cemen tohumu, frenk kimyonu
Cardamom: Kakule
Celery Seed: Kereviz Tohumu
Chili powder: aci toz biber
Cilantro: Meksika maydanozu, kisnis
Cinnamon: Tarcin
Clove: Karanfil
Coriander: Kisnis
Cumin: Kimyon
Curry: Kori
Dill: Dereotu
Ginger: Zencefil
Marjoram: Mercankosk
Mint: Nane
Nigella: Corek otu
Nutmeg: Kucuk hindistan cevizi
Oregano: yabani mercan kosk, guveyotu, keklikotu
Paprika: Kirmizi toz biber
Parsley: Maydanoz
Rosemary: Biberiye
Sumac: Sumak
Thyme: Kekik

Fish and Seafood (Balik ve Deniz Urunleri)
Anchovy: Hamsi
Bass: Levrek
Bluefish: Lufer, cinekop
Bonito: Palamut
Calamari: Kalamar
Carp: Sazan baligi
Catfish: Yayinbaligi, pisi baligi
Clam: Midye
Cod: Morina baligi
Crab: Yengec
Flounder: Dere dil baligi
Grey Mullet: Kefal
Grouper: Hani baligi
Haddock: Mezgit
Halibut: Tranca baligi, kalkana benzer yassi balik
Herring: Ringa baligi
Horse Mackerel: Istavrit, palamut
Mackerel: Uskumru
Mahi Mahi: Lambuka baligi, yunusgillerden bir cesit balik
Monkfish: Keler baligi
Mullet: Tekir
Needlefish: Zargana
Octupus: Ahtapot
Perch: Tatli su levregi
Pike: Turna baligi
Rockfish: Bir tur kaya baligi
Salmon: Somon baligi
Sardine: Sardalya
Scad: Istavrit
Scallop: Bir tur tarak istiridye cinsi
Scorpionfish: Iskorpit
Scrod: Yavru morina
Shrimp: Karides
Smelt: Gumus baligi
Snapper: Levrege benzer balik
Sole: Dil baligi
Sunfish: Ay/pervane baligi
Swordfish: Kilic baligi
Tilapia: Tilapi
Tuna: Ton baligi, orkinos
Trout: Alabalik

Others (Digerleri)
Almond: Badem
Apple: Elma
Apricot:Kayisi
Artichoke: Enginar
Arugula: Roka
Asparagus: Kuskonmaz
Banana: Muz
Barley: Arpa
Beans: Fasulye
Beef: Dana eti
Beet: Seker Pancari
Blackberry: Bogurtlen
Bowl: Kase
Bread: Ekmek
Brussel Sprouts: Bruksel Lahanasi
Bunch: Demet, deste, salkim
Butter: Tereyag
Cabbage: Lahana
Cantaloupe: Bir tur kavun
Carrot: Havuc
Cashew: Kaju
Casserole: Toprak, cam veya porselen kapta pisirilen yemek, guvec
Cauliflower: Karnibahar
Celery: Kereviz
Cherry: Kiraz
Chestnut: Kestane
Chick pea: Nohut
Chicken Stock: Tavuk suyu
Chili: Aci
Chunk: Iri parcalar halinde dogranmis
Clove: Sarimsak disi, karanfil
Coconut: Hindistan cevizi
Collard greens: Kara lahana
Compote: Komposto
Corn: Misir
Cress: Tere
Crumb: Ekmek kirintisi
Cucumber: Salatalik, hiyar
Dash: ¼ cay kasigindan daha az, bir cimdik ya da tutam miktari
Date: Hurma
Dill: Dere otu
Dip: Sos, ozellikle cipsler icin
Dollop: Yigin, miktar, azicik, topak
Dough: Hamur
Dressing: Salata sosu, sos
Eggplant: Patlican
Egg wash: Hamur islerinin uzeri kizarsin diye surulen yumurta sarili karisim.
Feta Cheese: Beyaz peynir
Fig: Incir
Flake: Pul seklinde ince tabaka, ufak yassi tabaka (Pepper flakes-pul biber)
Flour: Un
Fork: Catal
Fritter: Mucver
Garbanzo Bean: Nohut
Garlic: Sarimsak
Grape: Uzum
Ground: Genelde baharatlar icin, toz halinde. Kiyma icin de kullanilir (ground meat)
Hazelnut: Findik
Kale: Kara lahana
Kernel: Cekirdek
Kidney Bean: Barbunya
Kiwi: Kivi
Knife: Bicak
Ladle: Kepce, kepce ile koymak, servis yapmak
Lamb: Koyun-kuzu eti
Lean: Yagsiz et
Leek: Pirasa
Lemon: Limon
Lentil: Mercimek
Lettuce: Marul, kivircik
Lime: Yesil limon
Medium-Rare: Yari pismis
Melon: Kavun
Milk: Sut
Minced: Kiyilmis (kiyma, sarmisak)
Mint: Nane
Molasses: Pekmez
Mushroom: Mantar
Mustard greens: Hardal bitkisinin yapraklari
Nut: Kuruyemis
Oat: Yulaf
Oil: Yag
Okra: Bamya
Onion: Sogan
Orange: Portakal
Orzo: Arpa Sehriye
Pan: Tava
Parsley: Maydanoz
Pasta: Makarna
Pastry: Yufka, hamur isi, borek
Peach: Seftali
Peanut: Fistik
Pear: Armut
Peas: Bezelye
Pecan: Pekan cevizi
Pepper: Biber
Pinch: Bir cimdik, tutam
Pineapple: Ananas
Pine nut: Cam fistigi
Pistachio: Antep fistigi
Pot: Tencere
Potato: Patates
Poultry: Kanatli etleri
Pumpkin: Balkabagi
Purslane: Semiz otu
Pyrex: Borcam
Quinoa: Kinoa
Radish: Turp
Rare: Az pismis
Raspberry: Ahududu
Raw: Cig
Rice: Pirinc
Rye: Cavdar
Saucepan: Uzun sapli tencere
Seed: Tohum, cekirdek
Spoon: Kasik
Spinach: Ispanak
Squash: Kabak, balkabagi
Skillet: Tava
Sprig: Ufak, ince dal, filiz
Stem: Dal, sap
Strainer: Suzgec, cay suzgeci, elek
Strawberry: Cilek
Tangarine: Mandalina
Tomato: Domates
Tortilla: Meksika gozlemesi, ince lavas ekmegine benzer genelde durum yapilarak yenilir.
Turnip: Salgam, turp
Veal: Buzagi, sut danasi
Vermicelli: Tel Sehriye
Walnut: Ceviz
Watermelon: Karpuz
Well-done: Iyi pismis
Wheat: Bugday
Yeast: Maya
Zest: Turuncgillerin disinda bulunan renkli kabuk kismi, genelde rendelenmis
Zucchini: Sakiz kabagi

Friday, October 10, 2008

Nutrition Pyramid


Reference: www.fda.gov

Besin Piramidi

Kaynak: www.saglikbakanligi.gov.tr

Measurement Converter

Here is a conversion table from US system to metric and also to Turkish system. I have included the measurements I have used and also some most common ones.
I hope that it would be helpful if you are confused.



Saturday, October 4, 2008

Asure'nin Tarihi

Asure; bilesenlerini bugday, nohut, kuru fasulye, kuru meyveler, findik, ceviz ve sekerin olusturdugu, besin degeri yonunden oldukca zengin bir tatlidir. Asurenin lezzeti ve besleyici yonu bilesimine giren kuru bakliyat, tahil, kuru meyveler ve ceviz, findik gibi protein, karbonhidrat, bitkisel yag, posa, vitamin ve mineral madde yonunden zengin bilesenlerinden ileri gelmektedir.
Nuh Peygamber ve yanindakiler 10 Muharrem’de yani ocak ayinda Turkiye’nin kuzey dogusunda bulunan Agri Dagi’nda iken, bulunduklari gemide cok az yiyecek kaldigini farkediyorlar. Karinlarini doyurmak icin ellerinde kalan erzaklarla bir as pisiriyorlar. Asure sadece Muslumanlara ozgu olmayan Ermeniler tarafindan ozel gunlerde, Ortodokslar (Rum, Bulgar, Sirp) tarafindan da Perhiz donemlerinde yapilan bir as olarak biliniyor. Konulan malzemenin en az yedi cesit olmasi gerekiyor.
Osmanli sofralarinin en yaygin tatlisi olan asure, bir toren tatlisi olup genellikle Muharrem ayinin onu ile yirmisi arasinda Kerbela Vak’asi anisina yapilmaktadir. Genelde kirk turlu malzemeyle yapilan asure, geleneksel olarak komsulara, dostlara, akrabalara ve tanidiklara dagitilir.

History of Noah's Pudding (Ashure)

Ashure or Noah's Pudding is a dessert that is made of a mixture consisting of grains, fruits and nuts. Its anecdotal history it is claimed that when Noah's Ark came to rest on Mount Ararat in northeastern Turkey, Noah's family celebrated with a special dish. Since their supplies were nearly exhausted, what was left (primarily grains, dried fruits and the like) was cooked together to form a pudding, what is now call Ashure. However, traditionally, this mixture is prepared on the Day of Ashura, which marks the end of the Battle of Karbala. Hence, Noah's involvement in this mixture can be disputed.
Traditionally, Ashure is made in large quantities to commemorate the ark's landing and is distributed to friends, relatives, neighbors, colleagues, classmates, etc. with little regard to the recipients religion or belief system or religious as an offering of peace and love.
Ashure was generally made and eaten during the colder months of the year as it is calorie rich fare, but now it is enjoyed year-round. Ashure is a part of the culinary tradition of Turkey as well as many of the surrounding countries.
References: www.wikipedia.org

Wednesday, October 1, 2008

Baligin Faydalari

Balık; yüksek oranda doymamış yağ asitleri, düşük oranda kolesterol, çok miktarda potasyum, az miktarda sodium icerir. Ayrica; B, A, K ve D vitaminlerine sahiptir. Balık, kolay sindirilebilir protein, doymamış yağ asitleri, iyot ve selenyum kaynağı olması nedeniyle beslenmede büyük öneme sahip.
Omega 3 yağ asidi balık ve su ürünlerinde, Omega 6 yağ asidi ise özellikle uskumru ve sardalya balıklarında yüksek oranda bulunuyor.
Bu yağ asitleri kalp damar sağlığı, beyin ve hücre gelişimi, bebek ve çocukların sağlıklı büyümesi ile hamile ve emziren kadınlarda olumlu etki yaratıyor.
Balık eti; kemik gelişiminde, gözün farklı ışıklara uyum sağlaması ve görebilmesinde, vücudun bağışıklık sisteminin güçlendirilmesinde önemli rolü olan A vitamini; kalsiyumun kemiklere yerleşmesi, kemik sağlığı ve gelişiminde görevli olan D vitamini ve özellikle kanın akışkanlığında görevli K vitamini bakımından oldukça zengindir.

“Haftada üç kez düzenli balık ve diÄŸer su ürünlerinden tüketme vücudun tüm gereksinimi karşılıyor, her gün tüketmenin ise bir zararı olmuyor. Balık etinin yaÄŸ içeriÄŸini temel olarak uzun zincirli çoklu doymamış yaÄŸ asitleri oluÅŸturur. Bu yaÄŸ asitleri göz saÄŸlığı, kanın akışkanlığı, beyin fonksiyonları, kalp krizi, kalp damar hastalıkları, damar sertliÄŸi, depresyon, migren, eklem romatizmaları, ÅŸeker hastalığı, yüksek kolesterol ve tansiyon ile kanser gibi pek çok hastalıktan korunmada önemli saÄŸlık etkilerine sahiptir.”

Taze balığa, yağ asidi kompozisyonu yönünden en yakın ürün, dondurulmuş baliktir.
Dumanlanmış ve marine edilmiş balık ise sıralamada dondurulmuş balığı takip ediyor.
Balıktan istenen faydanın sağlanabilmesi için pişirilmesine de dikkat etmek gerekir Balığı ızgarada ya da fırında pişirmek daha sağlıklı. Yağda kızartıldığı zaman kolesterol ve yağ oranı artıyor. Avantajını kaybediyor.

Kaynaklar: www.saglikvakfi.org.tr
www.recipetips.com

Benefits of Fish

Most fish are low in fat and cholesterol and a good source of protein, which makes them a good choice for a healthy diet. Our bodies require a certain amount of protein daily and the body does not store protein so we need to replenish it in our daily diet. All fish are a good source of B vitamins and oil-rich fish are a good source of vitamins A and D. Many fish also provide a good source for calcium.
Oil-rich fish, such as salmon, trout, mackerel, herring and sardines, are an excellent source of Omega-3 fatty acids, which are essential to our diet. Omega-3 fatty acids cannot be manufactured by the body so it is important that we bring them into our diet and eating oil-rich fish provides the Omega-3 fatty acids we need. Some of the benefits of the Omega-3 oil in fish are shown below.

*Reduces the risks of heart attacks.
*Makes the blood flow easier through the body, reducing blood pressure.
*It is felt that it helps the heart beat steadier and reduces the chances of suffering from a stroke.
*Some experts think that it can help prevent cancer cells from developing to the tumor stage.
*It is also thought to reduce the inflammation in rheumatoid arthritis patients.
*Omega-3 fatty acids can also help in development of the brain, nerves and eyesight.

Fish is a good food for a low fat diet. It is low in calories and many types of fish do not contain any unsaturated fat. The chart below lists the calories, fat, protein and cholesterol in many types of fish. The nutritional value of fish will vary slightly according to the location it is harvested, the cut of fish, and the age of the fish. The method used for cooking will have an effect on it also.
References:http://www.recipetips.com
http://www.saglikvakfi.org.tr

Aspartame (Low Calorie Sweetener)

Aspartame is an artificial, non-saccharine sweetener, aspartyl-phenylalanine-1-methyl ester. It is 200 times sweeter than sugar. It is prepared from phenylalanine and aspartic acid; break down products include methanol, formaldehyde, formic acid.
This sweetener is marketed under a number of trademark names, including Equal, NutraSweet, and Canderel, and is an ingredient of approximately 6,000 consumer foods and beverages sold worldwide. However, aspartame is not always suitable for baking because it often breaks down when heated and loses much of its sweetness. Aspartame is also one of the sugar substitutes used by people with diabetes.
While aspartame, like other peptides, has a caloric value of 4 kilocalories (17 kilojoules) per gram, the quantity of aspartame needed to produce a sweet taste is so small that its caloric contribution is negligible, which makes it a popular sweetener for those trying to avoid calories from sugar. The taste of aspartame is not identical to that of sugar: the sweetness of aspartame has a slower onset and longer duration than that of sugar.
Some critics believe it to be the cause of cancer and a number of illnesses. To this day, the health effects of aspartame have been under intensive study.
Health problems, due to aspartame are: fatigue, irritability, headache, MS-like symptoms, depression, anxiety, dizziness, memory loss, vision problems, hyperactivity, migraine, aggression & insomnia…
Aspartame is not recommended for children or women during pregnancy.

Honey and its Benefits

It is believed that honey history dated as far back as 10 to 20 million years ago and the practice of beekeeping to produce honey, apiculture, dates back to at least 700 BC.
In ancient times, Eygptians sacrificed honey by the tons to their river gods, Roman legions slathered honey on the wounds as a natural cure to promote healing, and medieval lords reserved honey for their private use. It's told that the body of Alexander the Great was preserved and embalmed with honey. As honey was then expensive and not all could afford it, its use in cooking was reserved only for the wealthy. And ancient myths and writings on alcoholic beverages throughout the world also contain references to mead, or honey wine, which is known as the world's oldest fermented beverage.
All nectar contains some kind of yeast which can reproduce in higher-moisture content honey and cause fermentation. While fermentation does not necessarily pose any health risk, some manufacturers do pasteurization whereby the honey is heated very quickly to kill any yeast cell without damaging the product too much and then rapidly cooled. Pasteurized honey also has a slower granulation process and will last longer in its liquid state.
Hence, honey is a source of carbohydrates, containing

* 80% natural sugar -- mostly fructose and glucose. Due to the high level of fructose, honey is sweeter than table sugar.

* 18% water. The less water content the honey has, the better the quality of honey.

* 2% minerals, vitamins, pollen and protein.

The vitamins present in honey are B6, thiamin, niacin, riboflavin, pantothenic acid and certain amino acids. The minerals found in honey include calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc. I learnt that "conductivity" is an indirect way of measuring the mineral content of a honey. Manuka honey has a higher than normal conductivity -- about 4 times that of normal flower honeys. The higher the conductivity, the better the value of the honey.
It was reported that archaeologists found 2000 year old jars of honey in Egyptian tombs and they still tasted delicious! So, real honey facts ; there is no expiration date for honey, it is a miracle food; it never goes bad! Many people find it rather surprising that bacteria cannot grow in honey because all things being equal, bacteria love sugar. The unique chemical composition of low water content and relatively high acidic level in honey creates a low pH (3.2-4.5) environment that makes it very unfavorable for bacteria or other micro-organism to grow. "Best Before" dates on honey buckets indicating honey shelf life thus do not seem to be very important after all.

***The benefits of honey go beyond its great taste. A great natural source of carbohydrates which provide strength and energy to our bodies, honey is known for its effectiveness in instantly boosting the performance, endurance and reduce muscle fatigue of athletes.

***It can be a powerful immune system booster. Honey’s antioxidant and antibacterial properties can help improve digestive system and help you stay healthy and fight disease.

***For thousands of years, honey has been recognized as one of the most natural home remedies to treat a wide range of ailments and complaints including yeast infection, athlete foot, and arthritis pain. Its antiseptic properties inhibit the growth of certain bacteria and helps keep external wounds clean and free from infection. Honey has been used as a natural care first aid treatment for wounds, burns and cuts as it is able to absorb moisture from the air and promote healing. Its antibacterial properties prevent infection and functions as an anti-inflammatory agent, reducing both swelling and pain, and even scarring.

***Honey has a hygroscopic nature, which means when exposed to air; it naturally absorbs moisture in from the air. In treating open wounds, honey is useful as it could help prevent scarring by keeping the skin moist, encourage the growth of new tissues, and allow easy removal of any dressing by preventing dressing from becoming stuck to the skin.

***Honey contains natural antioxidant properties that can destroy biologically destructive chemical agents which have been linked to many diseases such as cancer. Studies also found that dark-color honeys such as Buckwheat seem to possess more antioxidants than light-color varieties. Not only could honey’s antioxidants help to eliminate free radicals in the body, they are also part of the nutrient supply for growth of new tissue.

***The effective antimicrobial agent in honey prohibits the growth of certain bacteria. It contains an enzyme that produces hydrogen peroxide which is believed to be the main reason for the antimicrobial activity of honey. As such, honey is a useful treatment for wounds and scalds. Cuts, abrasions and scalds can be covered in honey to prevent bacteria from entering the wound and promote healing.

***Honey can help treat minor acne by attacking the bacteria that cause the outbreaks while moisturizing the skin to aid rejuvenation.

***When you get a hangover from drinking too much alcohol, combat its effects by applying honey remedy. Honey is gentle on the stomach and contains a mix of natural sugars such fructose which is known to speed up the oxidation of alcohol by the liver, acting as a 'sobering' agent.

***One of the better known health benefits of honey is that it is able to help treat sore throats. Thanks to its antimicrobial properties, honey not only soothes throats but can also kill certain bacteria that cause the infection.

***A daily spoonful or two of honey taken prior to bedtime can help us sleep better and lose weight at the same time.

Bal ve Faydalari

Bal, bozulmayan bir gida maddesidir. Eski misirlilarin mezarlarinda bulunan 2000 yillik ballar, gunumuzde bile yenilebilir durumdadir. Diger bozulmayan gida ise, kuru hurmadir.
Bitkilerden topladiklari nektar ve salgilardan bal yapan arilarin 20 milyon yildir bal urettigi bilinmektedir.Bal arilarindan olusan bir kolonide bir ana ari, on binlerce isci ari ve yuzlerce erkek ari bulunur. Bunlar bir kovan icerisinde birlikte yasarlar.
Bal arisi kolonisi tum faaliyetlerini, kovan icerisinde, kendi vucudundan salgiladigi balmumu ile olusturdugu peteklerde yurutur. Nektar, genellikle ciceklerden toplanan seker, su ve bazi baska eser miktardaki maddeleri iceren ve arinin bal kesesinde kovana tasidigi sividir.
Bal, arilarin ciceklerden topladigi nektarin, kendi vucutlarindan salgiladiklari bir takim enzimlerle islenmesi sonucu, dayanikli, yogun ve yuksek besin degeri iceren bir gida maddesine donusturulmesi ile elde edilir. 450 gr bal elde etmek icin, 17.000 ari ortalama 10 milyon cicegi ziyaret etmek durumunda kalir. Market raflarina 1 kg bal uretmek icin ari kolonisi dunyanin cevresini 6 kez dolasacak kadar ucmak durumunda kalir.

Balin Faydalari
*Bal, vitamin, mineral, aminoasit ve enzimler gibi pek cok yasamsal madde icermektedir.

*Bal, temel karbonhidratlarin kaynagidir. Ä°ceriginde yaklasik %17 su, %82 karbonhidrat ve % 1 oraninda da proteinler, aminoasitler, vitaminler ve mineraller bulunur.

*Bir yemek kasigi bal, 64 cal enerji saglayarak kaslar icin yakit gorevi yapmaktadir.

*Bitkilerin nektarlarindan elde edildigi icin, onlarin sifa veren pek cok ozelligini
tasimaktadir.

*Balin antimikrobiyal ve antifungal etkisi sayesinde yaralari dezenfekte ettigi, bakteri ve mantar gelisimini onledigi, cesitli calismalar ile gosterilmistir.

*Balin bagisiklik sistemini kuvvetlendirdigi, yara ve iltihaplarin iyilesmesinde olumlu etkiye sahip oldugu bilinmektedir.

*Balin antioksidan aktivitesi gosteren maddeler icerdigi de bilinmektedir. Bal, yapisindaki tokoferol, askorbik asit, flavonoidler ve diger fenolik maddeler nedeniyle antioksidatif etkiye sahiptir.

*Yapilan arastirmalarda balin, mide-bagirsak sistemi uzerinde duzenleyici etki gosterdigi belirtilmistir.

*Cilt uzerindeki olumlu etkilerinden dolayi pek cok kozmetik urunun iceriginde de bulunmaktadir.

*Mikrop oldurucu ozelliginden dolayi bal, goz agrilarini gidermek icin kullanilir.

*Bal, karin agrilarini keser, mideye ferahlik verir. Mide ve bagirsaktaki yaralari tedavi eder. Ulserli hastalardan 4 kilo bal yiyen ( 1 haftada ) ve buna 1 ay devam eden 100 hastadan 97 sinde ulserden kesin eser kalmadigi saptanmistir.

*Bal, soguk su ile karistirilip icilirse ishali durdurur, sicak su ile veya ilik su ile icilirse kuvvetli mushil olur.

*Bal, bogaz agrilarinda ilik nemli bezle bogaza surulup sarilirsa agri kisa zamanda gecer yok olur.

*Bal, bir miktar tuzla karistirilip, devamli icilirse balgam sokturur.

*Bal, beynin calismasini kolaylastirir. Dusunceye mukemmellik kazandirir.

*Bal, kan yapar. Kanin temizlenmesine yardimci olur. Kan dolasimini hem duzenler, hem kolaylastirir ve damar sertliginde olumlu etki yapar.

*Bal, yagin hazmini kolaylastirir, anne ve inek sutunun demir eksikligini tamamlar, istah acar ve bagirsaklara ozgu hareketleri artirarak rahatlik saglar.

*Bal, kalp carpintisindan ve yuksek tansiyondan sikayetci olanlar icin son derece yararli bir besindir.

*Bal, sinir bozukluguna ve uykusuzluk sorunlarina yardimci olur.

*Bal, altini islatan cocuklara 1-2 ay devamli verildiginde bu sorunu atlattiklari saptanmistir. Cunku balin sinirler uzerinde olumlu etkisi vardir.

*Bal, hem sabah hem aksam devamli tuketilirse, sarilik hastaliginin cok kisa zamanda tedavi edilmesinde yardimci olur.

*Bal, kusma, oksuruk, bronsit gibi hastaliklarda kaynatilmis arpa suyu ile icirilirse hastalik tedavi edilir.

*Bal, bademciklerin dogal ilacidir. Direk olarak yemek yada ilik sui le karistirilip gargara yapilarak tedaviye yardimci olur.

*Bal, vitaminler, enzimler, mineraller, aminoasitler ve vucut icin gerekli yasamsal degerde diger pek cok elementi icerir. Bu bali, sekerli urunlerden ayiran en belirgin ozelliktir. Arilar, 1 gram bal icin 4.000'den fazla cicegin nektarini toplarlar. Bal, binlerce cicegin, bitkinin besleyici degerlerini ve sifasini tasir. Kisinin beslenme ve enerji ihtiyacina buyuk olcude katki saglar. 100 gram balda, yaklasik 304 kalori(kcal) vardir. Ote yandan bal, antioksidan ve antibakteriyel ozelligiyle, vucudun direncini guclendirir. Sagligi korumaya yardimci olur.
Kaynaklar:
http://www.balparmak.com/
http://www.rehberogretmen.biz/