zainun's+essay

Have you ever tried budu??? no?? yes??....for those who likes budu knows the goodness of budu?? well..Budu is a traditional food of Kelantan and Terengganu which is made from anchovies or shrimp. The fish product is the result of hydrolysis of fish and microbial proteases. The flavor and aroma of Budu are produced by the action of proteolytic microorganisms surviving during the fermentation process. Palm sugar and tamarind are usually added to promote the browning reaction occur and resulting in dark brown color. The ratio of fish to salt plays an important key in the final desired product. The different concentration of salt influences the microbial and enzymatic activity, resulting in different flavors. The microorganisms found during Budu production are generally classified as halophilic. The microorganisms play important roles in protein degradation and flavor-aroma development. It is traditionally made by mixing [|anchovy] and salt in the range of ratio of 2:1 to 6:1 and allow to ferment for 140 to 200 days. It is used as a flavoring and is normally taken with [|fish], [|rice] and raw vegetables. Budu or anchovy sauce that came from the state of the east coast of Malaysia is a concern and a study of the nutrition of Japan, the United States, Australia, New Zealand and Germany. Recent findings show the ingredient in budu have gluthaione as antioxidants, remove toxic waste and increase the resilience of the body (immune) to fight against various serious diseases and prevent cancer. This statement is like a shock to those who belittle the existence of this period is considered to eat budu "ancient." Budu potentially available to combat free radicals and is believed to prevent the aging process and prevent the occurrence of degenerative diseases such as atherosclerosis, coroner heart disease, diabetes, cancer, and otherwise at the earliest stage. In-depth study also found budu also contains antibacterial substances cause [[diarrhoea | diarrhea (diarrhoea)], reduction of blood cholesterol, heart disease and hypertension prevention. Budu contains a vitamin that is easily digested, absorbed and utilized by the body than other types of protein. Budu contain nutrients processed from anchovies which ferment proved able to overcome the problem of children suffering from chronic diarrhoea due to lack substance in the body.  With food intake as budu side, it could encourage the growth of body weight for those suffering from this chronic diarrhoea and cure in a short time.    It also can improve the IQ of those who eat it. because it stimulates the brain cells and will strengthen ties between the neuron-neuron and neuron-neuron strengthen the weak.  Nutrition in budu also act to reduce bacterial growth and stokiosa raffinosa, the main cause symptoms flatulensi and flatulence problems for children and adults. Two groups of vitamins are found in budu ie, water soluble vitamins (vitamin B complex) and fat soluble vitamin (vitamin A, D, E and K).   Budu is the source of most B vitamins contribute to a fraction, such as vitamin B1 (thiamin), vitamin B2 (riboflavin), pantotenat acid, niasin acid, vitamin B6 and vitamin B12 (sianokobalamin). Scientifically, budu is the main contributor of vitamin B12 produced by bacteria klebsiella pneumoniae and Citrobacter frundiin - vitamin B12 which is not owned by any source of seafood, fish and other meat. Vitamin B12 is necessary for the formation of red blood cells, which lack this vitaman perisiosa cause the occurrence of anemia (pale), abdominal pain and weight decrease.    Vitamin B12 in budu rate is between 1.5 to 3.6 micrograms per 100 grams for each meal or two tablespoons big. This amount is far more than enough for the human body needs daily. With the availability of dietary vitamin B12 practitioners (body guard) will not have to feel worried about a lack of vitamin B12 in the body.  In addition to the provider of high-protein, it also contains a macro and micro minerals in amounts sufficient. Total minerals iron, calcium and magnesium is a 9, 39, 2, 87 to 8.05 mg per 100 grams of budu. Budu also contain antioxidant nutrients in the form of isoflavones.    Like vitamin C, vitamin E and carotenoids, isoflavones also an antioxidant that is needed by the body to stop the reaction of free radical formation. Free radicals are atoms or molecules with one or more electrons are not paired, and became very active to cause tumor growth, cancer, aging and death thus  found to be caused by free radicals from food consumed daily and the reactions that occur in the body. Availability of antioxidants in the budu will prevent the formation of free radicals. Free radicals are atoms or molecules with one or more electrons are not paired, and became very active to cause tumor growth, cancer, aging and death Tues Found to be caused by free radicals from food consumed daily and the reactions that occur in the body. Availability of antioxidants in the budu will prevent the formation of free radicals.    Usually in any kind of fish are three types, namely antioxidant isoflavones daidzein elements, glisitein and genistien. In budu as well as two types of elements, there are also 11 antioxidant factors (6, 7, 4 trihidroksi isoflavones) that have the most powerful antioxidants than isoflavones in other fish. Research conducted at the University of North Carolina, United States found that the elements genestein and phytoestrogen found in budu proven to prevent cancer, aging and breast cancer.   Coronary heart disease (CBC) is a variant form of the blood vessels in the coroner as a result of concentration of fat in the blood vessel wall which is a condition called atherosclerosis. This may be due to age, nutrition, gender and ethnicity.  Dimodifikasi factor is an increase in blood lipida (hiperkolestrolemia), hypertension, obesity, stress and lack of outdoor activities. Nutrition budu that have hipokolesterolemik (reduces blood fats), such as protein content, as well as food, niasin, vitamin E, carotenoids, and calcium.   A random experiment is carried out, that taking budu of 150 gm per day for two weeks can lower cholesterol levels than would be expected to.  Apart from high-quality protein source, budu also known as a source of fiber (dietary fiber) as well. Fiber content in budu could reach between 8 to 10% per 100 gm. It contributes to 30% of the amount of fiber recommended by the National Cancer Research.   Compared to fiber at the fish or other protein source, fiber at budu easier to digest. From what is stated is clear that nutrition and good budu plate of rice is consumed with meals morning, noon and night, you may consider excessive coverage.  Budu like liquid multi vitamin that meets the needs of the body.
 * The secrets of 'BUDU'** ...