صحة وتغذية

المقرمشات اللذيذة.. السـ.ـم الذي تطعمه لأطفالك.. ماذا تعرف عنه؟

المقرمشات اللذيذة.. السـ.ـم الذي تطعمه لأطفالك.. ماذا تعرف عنه؟

أخبار اليوم

فريق التحرير

يعتقد بعض المؤرخين أن ماري أنطوانيت، آخر ملكات فرنسا ما قبل الثـ.ـورة، قد اعتمدت تزيين شعرها بأزهار البطاطس، وهذا ما فعله أيضا زوجها لويس السادس عشر، ويُفسِّر المؤرخون هذا الفعل أنه كان محاولة منهم لتشجيع المزارعين على زراعة المزيد من البطاطس.

وبعد انتشار البطاطس في أميركا وأوروبا، بدأت هذه الثمرة بدخول مجال الصناعة ودفـ.ـعت المُصنِّعين لابتكار نموذج صناعي يُناسبها، وهذا ما ساهم باستخدام الأسمدة المكثفة والزرنيخ كأول مبـ.ـيد اصطناعي للقـ.ـضاء على خنفساء البطاطس في كولورادو.

وهذا كله يُفسِّر الشعبية التي تحظى بها البطاطس منذ القدم، وقدرتها على المحافظة على مكانها على موائدنا حتى يومنا هذا.

مُصادفة غريبة وحـ.ـرب باردة كانت وراء ابتكار أشهر المقرمشات التي نستمتع بها هذه الأيام.

كان ذلك في عام 1853، حين أصبحت أصابع البطاطس المقلية مشهورة وعلى رأس قوائم الطعام.

في نيويورك، دخل زبون -من الصعب إرضاؤه- أحد المطاعم وبادر بطلب طبق من البطاطس المقلية ليُجرِّبها، ولكن ما إن وصله الطبق حتى أرجعه مُعلِّقا أنها عريضة وليست مقرمشة، عدَّل الطاهي الطبق ولكن الزبون أرجعه مرة أخرى، مما جعل الطاهي يشعر بحرارة الإهـ.ـانة في مطبخه تلفـ.ـح وجهه.

وكحركة انتقـ.ـامية منه، قطَّـ.ـع البطاطس تقطيعا رفيعا كالورق حتى يصعب على الزبون تناولها بالشوكة، وحتى يُجـ.ـبره على استخدام يديه، ولكن هذا الانتقـ.ـام جعل الزبون راضيا إلى درجة أنه التهـ.ـم الطبق كاملا مُبديا إعجابه بوجبته، ومن هنا جاءتنا فكرة رقائق البطاطس.

خلال العـ.ـقود التالية، أصبحت الرقائق المقرمشة مُنتجا مُفضَّلا للملايين حول العالم، وتُفنِّن في إعدادها بإضافة نكهات مختلفة، ما جعلها تقف على الدرجة العليا من سلم المقرمشات التي تكون غالبا الخيار الأول والرفيق في الرحلات، والسهرات المنزلية، وغيرها من المناسبات. لكن للأـ.ـسف هناك دوما أخبار سيـ.ـئة، فالمنتج الذي نعشقه جميعا قد يكون خطـ.ـيرا على صحتنا وصحة أبنائنا وأحبابنا إلى درجة لا نتخيلها.

أجرى الاتحاد الأوروبي دراسة لمدة 3 سنوات هـ.ـدفها اكتشاف السـ.ـموم الغذائية الناتجة عن الحرارة، وخلصت الدراسة إلى أن هناك أكثر من 800 مركب ينتج بفعل الحرارة، من بينها 52 مادة مسرطنة محتملة.

إحدى هذه المواد مادة كيميـ.ـائية خـ.ـطرة تُعرف باسم الأكريلاميد (Acrylamide)، تُسبِّب طفرات في الحمض النووي، قد تكون مسـ.ـؤولة عن زيادة خـ.ـطر الإصـ.ـابة بالسرطان وربما تُؤدي إلى اضـ.طرابات عصـ.ـبية.

وفي عام 2003، حثَّت هيئة الغذاء والدواء (FDA) المستهلكين من الحـ.ـد من استهلاك المصادر الغذائية التي تحتوي على الأكريلاميد.

من الجدير بالذكر أيضا أن الشركات المُصنعة غير مسـ.ـؤولة -مباشرة- عن إضافة هذه المادة للعديد من المنتجات التي تحتوي عليها، فهي مادة ثانوية تنتج من طهي بعض الأطعمة النشوية عند درجة حرارة مرتفعة.

وهنا قد يقف المستهلك متسائلا عن كيفية تقليل تعـ.ـرُّضه لهذه المادة السـ.ـامة التي تُغلِّف الكثير من المنتجات، وتُعَدُّ مسـ.ـؤولة عن اللون البني اللامع الذي يُغلِّف أغلب المخبوزات، ورقائق البطاطس، والدخان، والمقرمشات، والقهوة، والكعك، وفي هذه النقطة تحديدا تبرز مسـ.ـؤوليتنا عن اختيار ما نأكله، ومدى قدرتنا على حمل أنفسنا على التوقُّف أو التقليل من تناول الأطعمة الضـ.ـارة حتى لو كانت تُثـ.ـير شهيتنا.

يؤكد الباحثون أن 30% من الأمراض التي تُصـ.ـيبنا ترجع في المقام الأول إلى النظام الغذائي الذي يتبعه الفرد، وهنا تكمن المسـ.ـؤولية.

لا يمكننا إلقاء اللـ.ـوم دوما على الشركات المُصنعة للمنتجات التي يمكننا تقليل استهلاكنا لها، خاصة إذا كانت علامات الاستفهام والخـ.ـطر تحوم حولها أو حول مُكوِّن من مكوناتها.

في هذا الصدد قدَّمت هيئة الغذاء والدواء الأميركية (FDA) بعض النصائح للمستهلكين لمساعدتهم على الاستمتاع برقائق البطاطس المحضَّرة منزليا والحـ.ـد من التعـ.ـرُّض لهذه المادة السـ.ـامة عن طريق شرائها جاهزة.

أولا: تجـ.ـنب الإفـ.ـراط في الطهي، إذ يتكوَّن الأكريلاميد بنسبة أكبر كلما طالت مدة القلي تحت درجة حرارة مرتفعة.

ثانيا: عدم تخزين البطاطس في الثلاجة، حيث يمكن لدرجات الحرارة المنخفضة في الثلاجة أن تزيد من نسبة تكوُّن الأكريلاميد عند الطهي.

ثالثا: يُنصح بتقطيع شرائح البطاطس ونقعها في الماء لمدة تتراوح بين 15-30 دقيقة قبل الطهي، هذه الخطوة تُقلِّل من نسبة تَشكُّل الأكريلاميد خلال الطهي.

رابعا: اللون الذهبي للبطاطس الناضجة هو اللون الآمـ.ـن، فكلما أصبحت البطاطس بنية اللون دلَّ ذلك على تَشكُّل نسبة مرتفعة من الأكريلاميد.

قد تكون الشركات المُصنعة لرقائق البطاطس المقرمشة بريئة من إضافة الأكريلاميد، حيث إنه يتكوَّن ذاتيا أثناء الطهي، لكن ذلك لا يعني أن هذه الشركات غير مذ.نبة تجاه صحتنا تماما.

ففي المقابل، تقوم الشركات بإضافة مستحلب دهني باسم الأوليسترا، وهو مادة لا تتمكَّن معدة الإنسان من امتصاصها ولذلك تخرج عن طريق البراز مُسبِّبة الإسهال وعدم ارتياح معدي ومشـ.ـكلات هضمية قد تُعـ.ـرِّض الأطفال في النهاية إلى خـ.ـطر الإصـ.ـابة بسـ.ـوء التغذية.

ويتعـ.ـدى الأمر ذلك لينال من الفيتامينات الموجودة في الدهون، حيث تقوم هذه المادة بإذابتها وإخراجها عن طريق البراز مُسبِّبة نقـ.ـص الفيتامينات الذي يُسبِّب مشـ.ـكلات صحية مختلفة عند الأطفال والكبار أيضا.

في المرة القادمة، حين تُمسك كيسا من رقائق البطاطس المقرمشة، الوجبة الخفيفة التي نطعمها لأطفالنا ولأنفسنا، والخيار الذي يجتاح الأرفف بمختلف نكهاته وألوانه، والمنتج الذي يُشعل منـ.ـافسة كبيرة بين الشركات المنتجة العالمية منها والمحلية، عليك أن تتذكر أنها تحتوي على الأكريلاميد السـ.ـام، إلى جانب الأوليسترا، وإذا لم يكن ذلك كافيا للامتنـ.ـاع، يمكنك أيضا تذكر التالي.

أولا: تحتوي رقائق البطاطس على نسبة عالية من الدهون المشبعة التي تُشكِّل خطـ.ـرا كبيرا على شرايين القلب نتيجة ترسُّبها.

ثانيا: تُقلى هذه الرقائق في زيوت مجهولة المصدر، وغير معلوم وقت تجديدها، وهذا يزيد من فرص احتوائها على الدهون المتحولة التي تنصح هيئة الغذاء والدواء بتجـ.ـنُّبها تماما في نظامنا الغذائي.

ثالثا: تزيد الشرائح المقلية من إفراز أحماض المعدة التي ترفع بدورها من خـ.ـطر الإصـ.ـابة بأمراض المعدة، مثل: النزلات المعوية، والقرح.

كما سبق وأشرنا، لدى البطاطس تاريخ طويل ومُثـ.ـير، حيث عبدتها قبيلة الإنكا في مرتفعات البيرو.

وأُلـ.ـقي اللـ.ـوم عليها في المجـ.ـاعة الكبرى في أيرلندا حين فسـ.ـدت محاصيل البطاطس في أوروبا.

أما اليوم، فتُعَدُّ البطاطس رابع أكبر محصول غذائي في العالم! هذا المحصول الذي يُفضِّله الجميع، الكبار والصغار، بكل صوره المقرمشة والمهروسة والمقلية والمخبوزة.

وحتى في خيالات السينما، يُخبرنا فيلم “the martian” أن البطاطس حصلت على فرصة لنجاح زراعتها على سطح المريخ!

ولكن النداء للحفاظ على صحتك لن يتوقَّف رغم كل هذا، ونصيحة أهل الاختصاص لن تتبدَّل بضرورة العودة إلى كل ما هو طبيعي، وتجـ.ـنُّب المواد والمركبات الصناعية الضـ.ـارة.

يقول الدكتور آلان غرينز إن الأطعمة التي نتناولها هي المصدر الرئيسي للمواد الكيـ.ـميائية في أجسادنا.

ففي عام 2005، أُجريت دراسة على الأطفال الرُّضع وكانت النتيجة صادمة؛ حيث وُجد ما يقارب 200 مادة كيميائية صناعية يحويها جسد الرضيع لحظة الولادة، وعندما سُئل الدكتور غرينز عن كيفية تغيُّر الطعام مع الوقت وكيف أثَّر بنا كل هذا؛ كانت إجابته المُختصرة تستحق تأملنا: “لم يتغير، ولكن طعام والدي ووالدك عندما كانوا أطفالا لم يكُن إلا عضويا”.

الجزيرة نت

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