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Olive Oil ( Zaitoon Ka Tail)
 

Olive Oil  (Zaitoon Ka Tail)

In the reference changing in life style it is necessary to increase the use of olive oil. Olive trees are considered as very first tree that man cultivated. In the beginning olive trees were found in the areas of Mediterranean. Olives can b use in salad, in soap, in perfumes, to do massage and in medicines too. In the last few decades as result of the extensive investigation have demonstrated knowledge of the miraculous properties of olive oil. After quite a long time, it has been noted that in the countries surrounding Mediterranean very few people suffering from heart ailment and cancer and they live long, active and enjoyable life. The daily diet of these areas has been declared marine food, including fruits and olive oil. In Spain, Greece and Portugal almost all food cook in olive oil.

 Olive oil used in salads and dressing is also abundant. In view of the high qualities of olive oil used in our country is increasing. We desperately need to change our life style. Eat healthy food, more exercise, practice yoga and spend easy life. Use low fat and use olive oil in cooking.   In this page, you will read Olive Oil , Olive Oil Benefits In Urdu ( Zaitoon Ka Tail ).

    Zaitoon Oil Ke Fawaid  Olive Oil Benefits In Urdu



Bari tezi se badalte howae tarz e zindagi ke hawale se ye zarori ho gaya hai ke hum sab aala salahiyaton ke hamil roghan e Zaitoon (Olive) ka istemal ziyadah se ziyadah barha den. Aaye khane ke is tail ki khososiyat ke bare mein kuch goftogo karte hain. Zaitoon (Olive) ke darakhton ka shumar in podon mein hota hai jihein insan se sab se phele ugaya tha. Ibteda mein Zaitoon (Olive) bahra e room ke ateraf ke mumalik mein bakasrat paya jata tha. Is darakht ko Spain ke sahili elaqon se la kar no daryaft shudah mulk shumali America mein kasht kiya gaya aur California ki sehat bakhash aab o hawa mein ye khub phala phola.

Ab Zaitoon (Olive) ke darakht junobi America, Australia aur shuamli America mein bhi paye jate hain. Ye darakht sadiyon tak zindah rehte hain. Philistine mein paye jane wale baz qadeem darakhton ke tanon ka muhit to 20 feet se bhi ziyadah paya gaya hai.


Bari jisamat ke phaloon ke hosol ke leye kashtkar in darakhton ki bohat ziyadah sinchai karte hain aur in ki musalsal tarash kharash bhi ki jati hai. Sab se phele darakht mein umdah khushbu wale phool nikalte hain phir October aur January ke darmiyan in mein phal aate hain. Ibteda mein ye jisamat mein chote aur gehre sabz rang ke hote hain lekin phir pakne ke bad siyahi mail oda rang ikhteyar kar lete hain.

Zaitoon (Olive) kache bhi khaye jate hain aur in ki chatni bhi banti hai. Is mein 60 se le kar 70 fisad tak tail hota hai jo khana pakane ke leye istemal hota hai. Is ke elawa salad, bachon ke masaj, itaryat, sabun, adwiya aur mutaiqa sighaar ki ashia mein bhi istemal karte hain. Zamana e qadeem mein is ke kham tail ko lamp roshan karne ke leye istemal kiya jata tha.


Roghan e Zaitoon (Olive) tawanai se bhar por ghiza hai, is ke khas juz ko olein kehte hain. Roghan kashidah karne ka aasan aur qadeem tariqa ye hai ke is ke phal ko nalidar lohe ke rollers mein kuchal kar cement ke bane hozon mein jama kar liya jata hai. Is phal ke kuchle howae gode ko aik mote aur khurdure kapre mein lapeat kar panir ki shakal ke tukron mein tabdeel kar liya jata hai jis ka hajam taqreban 3 muraba feet aur motai 3 inch hoti hai. Ese bohat se tukre aik dosre ke uper rakh kar gatha sa bana liya jata hai aur phir lakri ke takhton ke darmiyan rakh kar unhein pori qowat se daba diya jata hai. Is tarah is ka roghan nichor liya jata hai.


Ye hasil kiya gaya kham tail oni kapre se chana jata hai aur ese makhroti shakal ke bartanon mein 1 se 2 roz ke leye rakh diya jata hai. Phir ese nikal kar sheshey ke bartanon mein chand mah ke leye band kar diya jata hai. Is doran jama ho jane wali talchat ko waqfe waqfe se saf kiya jata hai.


Roghaz e Zaitoon ki mukhtalif iqsam ke zaiqe bhi mukhtalif hote hain. In zaiqon ka inhesar istemal kiye jane wale Zaitoon, in ke pakne ki kefiyat aur inhein zakhirah karne ki mudat par hai. Kache Zaitoon ke tail ka zaiqa karwa jab ke pake howae Zaitoon ka tail thora bodar hota hai.


“Werjin” roghan e Zaitoon (Olive) ki istalah us roghan ke leye istemal ki jati hai jo ese phal se sab se phele baraamad hota hai jis ka chilka foran utra ho. Ye sab se aal adarje ka roghan e Zaitoon (Olive) hota hai.

Guzishta chand dihaiyon mein ki jane wali tehqiqat ke natije mein roghan e Zaitoon ki mojezana khososiyat ka elm howa hai. Kafi taweel arse bad ye baat note ki ja rahi thi ke behar e room ke nawahi mumalik mein rehne wale bohat kam log dil aur sartan ke arzon mein mubtila hote hain aur bohat taweel, fal aur pur lutf zidagi basar karte hain.


Is ka sabab in elaqon ki roz marah ki ghiza ko qarar diya gaya hai, jis mein samandari ghizaein, phal, sabziyan aur roghan e Zaitoon (Olive) shamil hain. Spain, Itly, Unan aur purtagal ke mumali mein taqreban tamam khane roghan e Zaitoon mein hi pakte hain. Ye roghan salad aur marhum patti mein bhi bari wafir miqdar mein istemal hota hai.


 Kiye jane wale tajurbaat se pata chala hai ke khane ka aik chamcha roghan e Zaitoon rozana istemal karne se blood pressure aur cholesterol ki satah bari had tak khatam ho jati hai aur shariyan ke indar jamne wali chiknai bhi ghul jati hai jo haryanon mein khoon ke rukne ka sab banti hai.


Bunyadi tor par fatty acid ki tadad 3 hai. “saturated fat” jo kamre ke darja hararat par munjamind rehte hain, jese makhan, ghee, panir, cream, margarine aur gayen ke gosht aur jigar ki charbi. Ye tamam acid khatarnak hain kyun ke ye khoon mein cholesterol aur triglyceride ki satah barhate hain, jis ke natije mein amraz e qalb aur dil ke dore parte hain.


Dosri qism ke fatty acid “poly unsaturated fatty acids” kehlate hain jo amoman podon se hasil hote hain. Ye acids istemal karne mein bezarar hote hain, kyun ke ye cholesterol ki satah ko kam karte hain aur blood pressure aur motape ke ilaj mein mustamil hain. Ese logon mein dil aur dimagh ke amraz paida hone ka khatra ziyadah hota hai. Soya been ka tail, suraj mukhi ka tail, kusum ke phoolon ka tail, ingor ke bijon aur akhrot ka tail unsaturated fatty acids ki missal hai.


Tesri qism ke tail mono unsaturated tail kehlate hain. Ye sab se mufeed hote hain. Ye tail (LDL) cholesterol par baraherast hamla aawar hote hain aur khoon ke indar is ki satah ko kam kar dete hain. (LDL) cholesterol mein izafa dil ke amraz mein izafe ka sabab banta hai. Lekin mufeed cholesterol jese (HDL) cholesterol kehte hain, khoon (Olive) mein baqi rehta aur ye humare badan ke leye bohat mufeed hota hai.

Khatraat kam karta hai:

Poly unsaturated tail donon iqsam kecholesterol ko kam kar dete hain, ji mein (LDL) aur (HDL) donon shamil hain, jab ke mono unsaturated mein ye khasiyat hai ke wo (LDL) cholesterol hi kam karte hain jo humre leye nuqsandah hai, is tarah dil ke dore parne ka khatrah bohat kam ho jata hai, kyun ke HDL khoon mein mojud rehta hai aur sharyanon ka rasta band hone se bachata hai aur in ki diwaron par jami hoi charbi ko pighla deta hai.

Mono unsaturated tail ki baz iqsam ye hain, “roghan e Zaitoon, mongphali ka tail aur tili ka tail. Bohat se banaspati tail poly aur mono unsaturated fatty acids ke mehlol hote hain (yani in mein donon ke khawas mojud hote hain).roghan e Zaitoon mein mono unsaturated chiknai ki miqdar sab se ziyadah hoti hai. Yani khane ke aik chamche mein 11 gram. Is ke muqable mein soya been tail aur makai ke tail mein 4-4 gram aur kusum ke tail mein do gram. Banaspati tailon mein cholesterol bilkul nahi hota, kyun ke cholesertrol sirf janwaron ki masnoaat mein paya jata hai. Jese gosht, charbi, makhan, panir, dodh, balai waghairah. Tahum saturated fatties jo dil ked ore ka sabab bante hain, baz banatati tailon mein bhi paye jate hain. Jese narial ka tail jo khoon mein cholesterol ki satah ko barhata hai.

Roghan e Zaitoon mein 800-900 ajza paye jate hain aur in mein se bohat se mufeed asraat ke hamil hote hain.in mein se aik vitamin E bhi hai, jis ke indar dafa e sartan khososiyat pai jati hain. Ye khoon mein thakke banne se bhi rokta hai.


Roghan e Zaitoon ke indar pai jane wali aik aur shey “cycloartenol” hai. Is ka kaam cholesterol ko jism mein jazb hone se rokna hai. Roghan e Zaitoon mein maa ke dodh ki bohat si khososiyat pai jati hain. Is tarah ye bachon ki ghiza ke leye bhi behtareen hai.

Roghan e Zaitoon pitte ko mosar tariqe se sukarne mein madad deta hai. Natijatan pitte ke indar pathari na banne ke amal mein madad milti hai. Is ke indar aik aur sifat pai jati hai jise antioxidant khososiyat kaha jata hai. Is ka matlab ye hai hai ke khoon ke indar se zeharila madda kharij karne mein madad deta hai. Jo sartan ka sabab banta hai. Is tarah hum kehsakte hain ke ye sartan ke khilaf aik mosar difa hai.

Roghan e Zaitoon ka istemal:

Roghan e Zaitoon ki aala khososiyat ke pesh e nazar humare mulk mein is ka istemal barhta ja raha hai, kyun ke hum ne chehal qadmi band kar di hai. Chikni ashiya aur bazari ghizayen ziyadah khane lage hain. Hum bohat tez rafter zindagi basar kar rahe hain. Motapa barhta ja raha hai, ghusa bhi tez ho raha hai, isi leye kam umari mein dil ke dore parna aam si baat ho gai hai.

Humein apna tarz e zindagi tabdeel karne ki sakhat zarorat hai. Sehatmand ghizayein khayein, ziyadah warzish Karen, yoga ki mashq Karen, pur sakon zindagi guzaren, chiknai ka istemal kam Karen aur khana pakane mein roghan e Zaitoon istemal Karen ya sirf roghan e Zaitoon hi khana shuru kar den, yani rozana khane ka aik chamcha. Is taraj aap mualij se bhi dor rahen ge aur zindagi bhi taweel basar karen ge.                         

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