Susu Kambing, Tanpa Bau, Enak dan berkhasiat.
Susu Kambing Platinum Hiraq.
Disyorkan untuk golongan yang alah pada susu lembu. Sila dapatkan produk berkualiti, produk Muslim, pilihan kita.
Sila hubungi 019 770 3029, En Yusof, Sahabat Roselle Marketing. Berminat menjadi wakil, atau pengedar HIRAQ Marketing, sila hubungi, Sahabat Roselle Marketing, 019 770 3029, En Yusof.
SUSU KAMBING, MINUMAN SUNNAH NABI
Kambing sering dikaitkan dengan penyakit darah tinggi. Tetapi hakikat sebenarnya banyak sungguh manfaat, khasiat dan kesan daripada kambing sama ada memakan dagingnya, minum susunya atau digembala sehingga ia digelar terapi kambing.
Minuman susu yang paling digemari oleh Nabi Muhammad SAW ialah susu kambing.
Susu Kambing adalah makanan semulajadi berkhasiat yang diperlukan untuk kesihatan badan seharian. Ianya sesuai untuk semua lapisan umur. Susu ini boleh diminum panas atau sejuk malah boleh dibuat dadih, ais krim, keju dan mentega.
Pada masa sekarang industri kosmetik mengeluarkan berbagai produk berasaskan susu kambing seperti syampu, krim muka, sabun, pewangi dan juga krim pencukur.
Untuk beli online,
Klik terus ke bakul beli online produk ini di sini
1) Cara Buat Akaun Pembeli Online, di SRM, sila klik di sini.
2) Cara Buat Pembayaran, DI SRM ONLINE, kklik di sini.
3) Tip Beli Barang Online, sila klik di sini.
4) Untuk cara beli barang online di Kedai Online SRM, sila klik di sini.
Hotline SRM, Sila hubungi Encik Yusof di talian 019 7703029
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- Paling hampir dengan susu ibu (minuman terbaik di dunia selepas susu ibu)
- Para Nabi meminum susu kambing dan membela kambing (membela dan meminum susu kambing adalah sunnah)
- Tiada dijangkiti penyakit kambing gila (yang ada penyakit lembu gila)
- Kurang dijangkiti penyakit kuku dan mulut berbanding lembu
- Kambing mempunyai sistem pertahanan tubuh yang kuat
- Kambing betina beranak 2 kali setahun, 1 hingga 4 ekor berbanding lembu setahun sekali dan hanya seekor
- Lembu hanya mempunyai nafsu mengawan sekali dalam satu tahun berbanding kambing, setiap hari
- Susu kambing lebih mudah dihadam kerana ia hanya memerlukan 20 minit berbanding susu lembu memerlukan 2 jam
KHASIAT SUSU KAMBING
Susu kambing paling berkesan dan lebih berkhasiat jika dibandingkan dengan susu lembu. Sepanjang temubual sewaktu lawatan dijalankan olih pihak Unit Ruminen Kecil pada bulan April hingga Mei 1996,rata rata penternak serta penggemar susu kambing bersepakat mengatakan susu kambing lebih banyak khasiatnya – dalam menyembuh serta mencegah penyakit.
Contohnya untuk penyakit:
a. Penyakit demam kuning.
b. Penyakit lemah jantung.
c. penyakit darah tinggi/pening2.
d. Penyakit sendi sendi dan buah pinggang.
e. Penyakit batuk kering.
f. Penyakit yang menyerang jantung,limpa dan hati.
g. Penyakit saraf yang dialami bila usia semakin lanjut.
h. Cukup bermanfaat bagi mereka mereka yang mengalami lemah tenaga batin.
i. Sesuai diminum diwaktu pagi dan malam saebelum tidur.
Di bawah pula, ialah fakta khasiat susu kambing berdasarkan hasil kajian dijalankan oleh sekelompok saintis seperti yang dilaporkan pada July 30, 2007:
Goats' Milk Is More Beneficial To Health Than Cows' Milk, Study Suggests
Artikel di bawah juga menjadi bukti bahawa makanan sunnah ini terbukti khasiatnya…Goats’ Milk Is More Beneficial To Health Than Cows’ Milk, Study Suggests
ScienceDaily (July 31, 2007) — Researchers have carried out a comparative study on the properties of goats’ milk compared to those of cows’ milk. They found reason to believe that goats’ milk could help prevent diseases such as anemia and bone demineralization. Goats’ milk was found to help with the digestive and metabolic utilization of minerals such as iron, calcium, phosphorus and magnesium.
Research carried out at the Department of Physiology of the University of Granada has revealed that goat milk has more beneficial properties to health than cow milk. Among these properties it helps to prevent ferropenic anaemia (iron deficiency) and bone demineralisation (softening of the bones).
This project, conducted by Doctor Javier DÃaz Castro and directed by professors Margarita Sánchez Campos, Mª Inmaculada López Aliaga and Mª José Muñoz Alférez, focuses on the comparison between the nutritional properties of goat milk and cow milk, both with normal calcium content and calcium enriched, against the bioavailability of iron, calcium, phosphorus and magnesium.
To carry out this study, the metabolic balance technique has been used both in rats with experimentally induced nutritional ferropenic anaemia and in a control group of rats.
In order to know how the nutritive utilisation of these minerals may affect their metabolic distribution and destination, the UGR researcher has determined the concentration of these minerals in the different organs involved in their homeostatic regulation and different haematological parameters in relation to the metabolism of the minerals.
Better results with goat milk
Javier DÃaz Castro points out that the inclusion of goat milk with normal or double calcium content in the diet “favours digestive and metabolic utilisation of iron, calcium and phosphorus and their deposit in target organs – parts of the organism to which these minerals are preferably sent – involved in their homeostatic regulation.”
According to this researcher, all these conclusions reveal that regular consumption of goat milk – a natural food with highly beneficial nutritional characteristics – “has positive effects on mineral metabolism, recovery from ferropenic anaemia and bone mineralisation in rats. In addition, and unlike observations in cow milk, its calcium enrichment does not interfere in the bioavailability of the minerals studied.”
Although there is no doubt that these findings may be a base for further in depth study of the multiple health benefits of goat milk, the UGR researcher warns that “studies in humans are still required in order to confirm the findings obtained in rats and to promote goat milk consumption both in the general population and in the population affected by nutritional ferropenic anaemia and pathologies related to bone demineralisation.”
Part of the results of this research has been published in the International Dairy Journal and Journal Dairy Science.
Dipetik dari: http://www.sciencedaily.com/releases/2007/07/070730100229.htm
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