{"id":100901,"date":"2017-12-23T22:49:20","date_gmt":"2017-12-23T19:49:20","guid":{"rendered":"https:\/\/www.tgrthaber.com\/mavikadin\/?p=100901"},"modified":"2024-12-18T10:53:52","modified_gmt":"2024-12-18T07:53:52","slug":"bobrek-tasina-ne-iyi-gelir-bobrek-tasini-eriten-sifali-bitkiler-gilaburu","status":"publish","type":"post","link":"https:\/\/www.tgrthaber.com\/mavikadin\/bobrek-tasina-ne-iyi-gelir-bobrek-tasini-eriten-sifali-bitkiler-gilaburu\/","title":{"rendered":"B\u00f6brek ta\u015f\u0131 d\u00fc\u015f\u00fcrmenin do\u011fal yollar\u0131! Sara\u00e7o\u011flu’dan do\u011fal ila\u00e7"},"content":{"rendered":"

B\u00f6brek kanallar\u0131 i\u00e7erisinde meydana gelen mineral i\u00e7erikli sert kitlelere b\u00f6brek ta\u015f\u0131 denir. Bu makalemizde Prof. Dr. \u0130brahim Sara\u00e7o\u011flu ve di\u011fer uzmanlar taraf\u0131ndan tarifi verilen b\u00f6brek ta\u015f\u0131n\u0131 d\u00fc\u015f\u00fcren y\u00f6ntemlere yer verdik. B\u00f6brek ta\u015f\u0131 i\u00e7in limon ve zeytinya\u011f\u0131, avokado, gilaburu, kaya levre\u011fi ta\u015f\u0131 , b\u00f6brek ta\u015f\u0131n\u0131 d\u00fc\u015f\u00fcren etkili tariflerdir.<\/p>\n

B\u00d6BREK TA\u015eI D\u00dc\u015e\u00dcRMEN\u0130N DO\u011eAL YOLLARI<\/h3>\n

Prof. Dr. \u0130brahim Sara\u00e7o\u011flu’ndan B\u00f6brek Ta\u015f\u0131n\u0131 D\u00fc\u015f\u00fcren K\u00fcr Tarifi<\/em><\/strong><\/p>\n

1 su barda\u011f\u0131 klorsuz suyu kaynat\u0131n (klorsuz su yerine marketten sat\u0131n alaca\u011f\u0131n\u0131z pet \u015fi\u015fe suyu da kullanabilirsiniz), kaynamakta olan bu suya bir tatl\u0131 ka\u015f\u0131\u011f\u0131 (2-3 gr) kurutulmu\u015f avokado yapra\u011f\u0131 ilave edilir. K\u0131s\u0131k ate\u015fte sekiz dakika kaynat\u0131l\u0131r (demlenir). Demleme s\u00fcresi tamamland\u0131ktan sonra s\u0131cakken s\u00fcz\u00fcl\u00fcr. Il\u0131y\u0131nca ak\u015fam yeme\u011finden iki saat sonra i\u00e7ilir. Her be\u015f g\u00fcn kullan\u0131mdan sonra \u00fc\u00e7 g\u00fcn ara verilir. Damak tad\u0131na uygun hi\u00e7bir \u015fey ilave edilmemelidir. Bu k\u00fcr\u00fc 20 g\u00fcnden fazla uygulamay\u0131n\u0131z. Tekrar uygulamak i\u00e7in en az 20 g\u00fcn ara verilmelidir.<\/p>\n

\"\"<\/p>\n

B\u00f6brek Ta\u015f\u0131n\u0131 Kesin Eriten D\u00fc\u015f\u00fcren K\u00fcr Tarifi<\/strong><\/em><\/p>\n

4 yada 5 adet turun\u00e7 b\u00fct\u00fcn olarak y\u0131kan\u0131r ve 4’e b\u00f6l\u00fcn\u00fcr bir tencereye konur. \u00dczerine 1 veya 2 demet maydanoz y\u0131kan\u0131p kapat\u0131l\u0131r \u00fczerini \u00f6rtecek kadar su eklenip sar\u0131 su \u00e7\u0131kana kadar kaynat\u0131l\u0131r. So\u011fuyunca \u015fi\u015felenir ve buzdolab\u0131na konur. Sabahlar\u0131 a\u00e7 kar\u0131na 1 fincan i\u00e7ilir. Ta\u015f kum her ne varsa eritir.<\/p>\n

Prof. Dr. Feridun Kunak\u2019dan B\u00f6brek Ta\u015f\u0131n\u0131 D\u00fc\u015f\u00fcren, Par\u00e7alayan K\u00fcr Tarifi<\/strong><\/em><\/p>\n

Malzemeler<\/p>\n

1. Yar\u0131m \u00e7ay barda\u011f\u0131 limon suyu<\/p>\n

2. Yar\u0131m \u00e7ay barda\u011f\u0131 zeytinya\u011f<\/p>\n

3. 1 adet kaya levre\u011fi ta\u015f\u0131<\/p>\n

Yap\u0131l\u0131\u015f\u0131: Kaya levre\u011fi ta\u015f\u0131n\u0131 havanda ezip toz haline getirin. Yar\u0131m \u00e7ay barda\u011f\u0131 limon suyunun i\u00e7ine toz haline getirdi\u011finiz kaya levre\u011fi ta\u015f\u0131n\u0131 at\u0131n. 1 gece bekletin, ertesi sabah yar\u0131m \u00e7ay barda\u011f\u0131 zeytinya\u011f\u0131 ile kar\u0131\u015ft\u0131r\u0131p a\u00e7 kar\u0131na bu kar\u0131\u015f\u0131m\u0131 i\u00e7in.<\/p>\n

Prof. Dr. Ahmet Aksoy’dan B\u00f6brek Ta\u015f\u0131n\u0131 D\u00fc\u015f\u00fcren Gilaburu Meyvesi K\u00fcr\u00fc<\/strong><\/em><\/p>\n

Kayseri ve \u00e7evresinde s\u0131kl\u0131kla yeti\u015fen ve \u00fcz\u00fcm meyvesini and\u0131ran, 30-40 meyve tanesi bir salk\u0131m olu\u015fturan gilaburu, b\u00f6brek ta\u015f\u0131na do\u011fal \u00e7\u00f6z\u00fcmd\u00fcr. Su i\u00e7erisinden al\u0131nan Gilaburu bir s\u00fczge\u00e7 veya kevgir \u00fczerinde ezilir. Meyvenin \u00e7\u0131kan suyuna kendisi kadar normal i\u00e7me suyu ilave edilir ve bu kar\u0131\u015f\u0131m s\u0131k\u0131ld\u0131\u011f\u0131ndan itibaren 24 saat i\u00e7inde hasta taraf\u0131ndan i\u00e7ilir.<\/p>\n

Tad\u0131 hafif ek\u015fi olan Gilaburunun m\u00fcmk\u00fcn oldu\u011fu kadar bu haliyle i\u00e7ilmesi tavsiye edilir. Buna ra\u011fmen hasta i\u00e7mekte g\u00fc\u00e7l\u00fck \u00e7ekiyor ise m\u00fcmk\u00fcn oldu\u011fu kadar az olmak kayd\u0131 ile kar\u0131\u015f\u0131m \u015feker ile tatland\u0131r\u0131labilir.) Gilaburu 1 hafta i\u00e7erisinde 6 – 8 mm b\u00f6brek ta\u015f\u0131n\u0131 eritebilmektedir. Ta\u015f 8 mm\u2019 den b\u00fcy\u00fck ise her 8 mm i\u00e7in bir k\u00fcr d\u00fc\u015f\u00fcn\u00fclmelidir.<\/p>\n

Gilaburu ayr\u0131ca b\u00f6brek tembelli\u011fine ve baz\u0131 cins b\u00f6brek kistlerine de iyi gelmektedir. G\u00fcnde en az 1 kg. Gilaburu ezilerek suyu yukar\u0131da anlat\u0131ld\u0131\u011f\u0131 \u015fekliyle haz\u0131rlan\u0131p kullan\u0131lmal\u0131d\u0131r. Bekleyen meyve mutlaka su i\u00e7inde ve serin yerde muhafaza edilmelidir. Kevgirde ezilerek elde edilen Gilaburu \u00f6z suyuna mutlaka 1\/1 \u00f6l\u00e7\u00fcde su kat\u0131lmal\u0131d\u0131r.<\/p>\n

\"\"<\/p>\n

Bitki Uzman\u0131 Suna Dumankaya\u2019dan B\u00f6brek Ta\u015f\u0131n\u0131 D\u00fc\u015f\u00fcren, Par\u00e7alayan K\u00fcr 1. Tarif<\/strong><\/em><\/p>\n

Malzemeler<\/p>\n

1. 2 kg portakal<\/p>\n

2. 4 litre su.<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: Portakallar\u0131 iyice y\u0131kad\u0131ktan sonra k\u00fcp k\u00fcp do\u011fray\u0131n ve 4 litre su ile 1 litre su kalana kadar kaynatt\u0131ktan sonra blenderdan ge\u00e7irin. Cam kavanoza koyarak buzdolab\u0131nda saklayabilirsiniz. Sabahlar\u0131 isterseniz sade ya da isterseniz bal ile tatland\u0131rarak bir kahve fincan\u0131 yiyebilirsiniz.<\/p>\n

Suna Dumankaya, ayr\u0131ca kavun \u00e7ekirdeklerinin kaynat\u0131l\u0131p suyunun i\u00e7ilmesinin de b\u00f6breklerdeki ta\u015f ve kumu d\u00fc\u015f\u00fcrmekte etkili olabilece\u011fini belirtiyor.<\/p>\n

Bitki Uzman\u0131 Suna Dumankaya\u2019dan B\u00f6brek Ta\u015f\u0131n\u0131 D\u00fc\u015f\u00fcren, Par\u00e7alayan K\u00fcr 2. Tarif<\/strong><\/em><\/p>\n

Malzemeler<\/p>\n

1. 5 gr. M\u0131s\u0131r P\u00fcsk\u00fcl\u00fc
\n2. 5 gr. Maydanoz
\n3. 5 gr. Kay\u0131n a\u011fac\u0131 Yapra\u011f\u0131
\n4. 5 gr. Yaban Mersini
\n5. 5 gr. Rezene<\/p>\n

Haz\u0131rlan\u0131\u015f\u0131: T\u00fcm malzemeler \u00e7ay gibi haz\u0131rlan\u0131p, demlendikten sonra i\u00e7ilmesi \u00f6neriliyor<\/p>\n

Prof. Dr. Ahmet Maranki’den B\u00f6brek Ta\u015f\u0131 D\u00fc\u015f\u00fcrme K\u00fcrleri<\/strong><\/em><\/p>\n

K\u0131rm\u0131z\u0131 turp k\u00fcr\u00fc:<\/p>\n

K\u0131rm\u0131z\u0131 turp s\u0131k\u0131l\u0131r. S\u0131k\u0131lan turp suyundan 1 fincan su i\u00e7ine konulup sabahlar\u0131 a\u00e7 karn\u0131na al\u0131n\u0131r. bu kar\u0131\u015f\u0131m yeniden ta\u015f meydana gelmesinide \u00f6nler.<\/p>\n

P\u0131rasa k\u00fcr\u00fc tarifi:<\/p>\n

P\u0131rasan\u0131n beyaz k\u0131sm\u0131 salata halinde yenir yada suyu \u00e7\u0131kar\u0131l\u0131p g\u00fcnde 3 fincan t\u00fcketilir.<\/p>\n

Maydanoz K\u00fcr\u00fc:<\/p>\n

1 bardak kaynar suya 4-10 gram maydanoz tohumu konulup 10 dakika bekletilir. G\u00fcnde 2-3 bardak i\u00e7ilir.<\/p>\n","protected":false},"excerpt":{"rendered":"

B\u00f6brek ta\u015f\u0131 d\u00fc\u015f\u00fcrmek, ki\u015finin ya\u015fad\u0131\u011f\u0131 rahats\u0131zl\u0131\u011fa ve ta\u015f\u0131n b\u00fcy\u00fckl\u00fc\u011f\u00fcne ba\u011fl\u0131 olarak de\u011fi\u015febilir. K\u00fc\u00e7\u00fck b\u00f6brek ta\u015flar\u0131, genellikle kendili\u011finden d\u00fc\u015febilirken, b\u00fcy\u00fck ta\u015flar t\u0131bbi m\u00fcdahale gerektirebilir. Ancak, b\u00f6brek ta\u015f\u0131 d\u00fc\u015f\u00fcrmek i\u00e7in uygulayabilece\u011finiz baz\u0131 y\u00f6ntemler bulunmaktad\u0131r. \u0130\u015fte b\u00f6brek ta\u015f\u0131n\u0131 d\u00fc\u015f\u00fcrmeyi kolayla\u015ft\u0131rabilecek baz\u0131 yollar:<\/p>\n","protected":false},"author":30,"featured_media":101187,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[1991],"tags":[3354,173],"class_list":["post-100901","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-saglik","tag-bobrek-tasi-dusurme","tag-saglik"],"_links":{"self":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts\/100901"}],"collection":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/users\/30"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/comments?post=100901"}],"version-history":[{"count":5,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts\/100901\/revisions"}],"predecessor-version":[{"id":108050,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/posts\/100901\/revisions\/108050"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/media\/101187"}],"wp:attachment":[{"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/media?parent=100901"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/categories?post=100901"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tgrthaber.com\/mavikadin\/wp-json\/wp\/v2\/tags?post=100901"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}