Many birds and little livestock protect the heart
For meat, people love and fear most of them. Love is because of its rich nutrition and good taste. The fear is that because of its high fat content, it is easy to link with hyperlipidemia and even diseases such as coronary heart disease, stroke, and diabetes. How to solve this problem? One of the tricks is to eat more poultry and less meat.
Compared with livestock meat such as pigs, cattle, and sheep, although poultry meat belongs to animal fat, its structure is different. Livestock meat fat contains more saturated fatty acids and cholesterol, while poultry such as geese, ducks and chickens not only has less fat (only 1/4 to 1/3 of the former), but also has a structure similar to that of olive oil. Therefore, it has the function of protecting the heart.
Reduce the number of carcinogens
In the case of poultry, if you have both raw and cooked food before you, what kind of food would you like? Cooked meat products are easy to eat and taste good. You may prefer cooked meat products. However, you will commit the mistake of taking nitrite. Because during the production of cooked meat products, nitrite is added in order to preserve the food by its antiseptic effect. However, once nitrite enters the body, it can be decomposed into nitrosamines, which are substances that have a strong carcinogenic effect and seriously threaten human health.
Multiple reduction, less oxidation, active brain
How to protect the health of the brain? How to improve the efficiency of using the brain? Nutritionists point out: eat more reducing foods, eat less oxidized foods.
The so-called oxidized foods are those rich in lipid-rich foods, fried foods, instant noodles, hamburgers and other representatives, high-calorie oily foods, fat and juice are also such. These foods can cause oxidation reactions in the human body, damage the normal molecular structure of the cerebral blood vessel wall, narrow the blood vessels of the brain, affect the blood flow, produce adverse stimuli to the physiological activities of the brain, and lead to dull thinking.
Reduced food contains carotene, superoxide dismutase and other components, can prevent the oxidation of the cerebral blood vessel wall, or to make the oxidation reaction has been "reduced" to ensure smooth blood vessels in the brain, adequate blood supply to the brain, always awake, active The state of health.
More rough and less fine blood vessels
At present, the incidence of cardiovascular and cerebrovascular diseases such as coronary heart disease and cerebral infarction is increasing day by day and has become the number one killer of the Chinese people. In addition to traditional “three highs†such as high blood lipids, high blood pressure, and high blood sugar, there is a major curse that is hyperhomocysteinemia.
Experts have discovered that a substance called homocysteine, if present in high concentrations in the blood, can cause arteriosclerosis in people, eventually leading to myocardial infarction, stroke, and dementia. The reason why homocysteine ​​in blood increases, and eating more and more finely processed foods is one of the reasons.
More Green, Less White, Longevity, Longevity
Nutritionists analyzed the nutrients of various vegetables and found a law: the nutritional value of vegetables is related to its color depth. The darker the color of vegetables, the more vitamins and carotene content, and vice versa. According to this rule, the order of discharge is: green vegetables, red and yellow vegetables, and white vegetables.
Green vegetables are rich in calcium, and the contents of folic acid and vitamin C are also high. In addition, there are many chlorophylls that have anti-cancer and anti-disease effects.
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