Some people say that pregnant women can drink bone soup and vinegar to make calcium! Because vinegar is acidic, the bones contain calcium, and vinegar reacts with calcium to form calcium ions. Therefore, the vinegar in the bone soup promotes the dissolution of calcium in the bones, which can supplement calcium. The truth is that bones contain calcium but are insoluble in water!
Although 99% of the calcium in animals is stored in bones, calcium can only be absorbed into the intestine to be absorbed by the body. Therefore, any food or supplement that is taken orally must be taken into consideration in order to determine whether it is suitable for calcium supplementation. , solubility, absorption rate, and cost are the four factors.
How much calcium does bone soup have? Experts said: In the bone soup to add the maximum acceptable acidity of the human body vinegar, bone soup calcium ion content but also 5 ~ 10 mg / 100 g, only the calcium content of fresh milk (80 ~ 110 mg / 100 g) The 1/10th to 1/20th, calculated on a 300-gram bowl of bone soup, contains up to 30 mg of calcium, which is only 1/40 of the daily requirement for pregnant women (1000-1200 mg). In addition, the absorption of calcium requires the participation of vitamin D. The content of vitamin D in bone soup is minimal, and it cannot effectively convert bone calcium into calcium that the body absorbs.
According to statistics, the calcium of most lakes in China is about 2 milligrams per 100 milliliters, and the tap water hardness in Beijing is generally between 300 and 600 ppm (concentration expressed in parts per million by mass of the total mass of the solution, also known as millions. Concentration ratio, 1ppm as the hardness unit represents 1 mg/L of calcium carbonate, which means that you often drink more water than bone soup.
This is so because although there is a large amount of calcium in the bone, it is mainly present as a crystal of hydroxyapatite, which is insoluble in water. Although bones contain traces of non-crystalline bone salt, the main calcium phosphate, calcium citrate, and calcium carbonate are also insoluble in water, and it is difficult to dissolve the calcium salts in soups.
Someone else said: Wouldn't it be acceptable for Kadiko? Indeed, the reaction of calcium salt and acetic acid produces calcium acetate, and the solubility of calcium acetate at 100°C is 29.7%, which is theoretically feasible. Studies have confirmed that the concentration of calcium in bone soup can be even higher than that of milk without boiling water. However, the practical value of this method is not high. First of all, it is very difficult for the soup to be made. Secondly, a large amount of acetic acid will pollute the air with air, corrode furniture, and even cause respiratory diseases; the most fundamental point is to follow this method. A pound of trotters may have to buy tens of vinegar.
Therefore, according to the recommendation of the Chinese Nutrition Society, the daily intake of calcium is 800 milligrams, and if it is converted into a bone soup, it can drink tens of litres. If you really need calcium, eat three meals a day and drink more milk. For expectant mothers during pregnancy, it is necessary to scientifically and effectively perform calcium supplementation. Sun exposure and calcium intake are very good choices. Special attention should be paid to the fact that some expectant mothers do not eat calcium supplements effectively. Not because of calcium deficiency but because of the lack of vitamin D, vitamin D is a very important element in promoting calcium absorption, especially important for pregnant women. Pregnant women calcium supplements, the best choice for calcium preparations containing vitamin D3.
As the saying goes, "the cook's soup, the singing room," "If you want to taste good, you'll use soup to cook." The soup's delicious taste has been praised by people since ancient times, in which bone soup can be divided into clear and visible "Qinggutang" and thick-flavored "Bone-Bone Soup" according to color. The most common bone soup in traditional Chinese food is pork bone soup.
Pig bone soup is white because the bone marrow contains a lot of fat. With the soup brewing, the dispersed fine fat droplets are covered with protein and appear white in the scattered light. Generally, the thicker white color indicates more fat ( Unless there is a layer of oil floating in the soup).
The evolutionary process of human beings makes people prefer high-calorie foods. Among the three major energy-producing substances (fat, protein, and carbohydrates), fat has the strongest production capacity, and it also gives people the most mellow taste, and can be matched with energy. From the excited salt of sodium receptors and the nitrogen-containing extract that is umami, bone soup is hard to drink, but for pregnant mothers, high-fat foods should be eaten less. After all, pregnancy should be strictly controlled weight, otherwise it will Lead to pregnant mothers overweight, over-obesity, causing a variety of pregnancy syndrome, increase the chance of occurrence of huge infants and dystocia, endanger the mother and fetal baby's health.
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