Although “the people regard food as heaven and food and safety as the first†are often heard sayings, people generally know the importance of eating well but often neglect safety and health. Food is the core of survival. When what is eaten is no longer a problem, how to eat becomes more and more important and cannot be ignored. It is a day for three meals a day and a meal is not sloppy. Good habits can affect your life!
Hideout of milk
When it comes to heat, you must understand its composition. Although the brands vary from manufacturer to manufacturer, the contents of the products are not limited to milk, oligosaccharides, pectin, fructose, and spices. Due to the fact that people in China generally do not adapt to yogurt with too much acid, manufacturers add sugar or fructose to seasoning, which also increases the amount of calories. Yogurt is generally still higher than the calories of milk, to maintain a slim figure, or to carefully choose the brand and type of yogurt, and the amount of food to be limited, or unknowingly will drink a bunch of heat, easy to increase weight , lose weight difficult!
In the face of all kinds of milk advertisements, in the face of the current market, many brands of milk products and the selling points of various businesses hype, you stand in front of the supermarket's milk locker and appear to be at a loss. As long as you pay attention to avoid "two highs and one low" when buying milk: that is, high temperature, high calcium and low fat, the problem will be solved.
First of all, milk disinfection is not the better the temperature. Because the nutrients of milk are destroyed at high temperatures, and lactose is coked at high temperatures, UHT milk is not of the highest quality.
Second, the higher the calcium content and concentration of milk, the better. At present, the calcium content of various manufacturers' milk itself is not very different, but some manufacturers add artificial calcium to natural milk in order to find selling points and artificially increase the calcium content of the product. However, these chemical calcium cannot be absorbed by the body, and as time passes. Precipitation in the human body can even cause stones.
Finally, the fat in milk is not as good as possible, ie, milk is not defatting. Many people are worried that drinking milk will gain weight, so they always choose skim milk. In fact, the fat contained in milk cannot be directly converted into body fat, and the proportion of fat contained in natural milk itself is not high. Therefore, it is a misunderstanding to think that drinking milk will gain weight. In addition, the reduced nutritional content of skim milk is also detrimental to human health.
The thicker the milk, the better? No, it is not necessary to put a thickening agent in the milk that has been added to the water. The milk can be thickened but the nutrition is reduced. In other words, the milk that is mixed with water can be artificially thickened. It does not have to be thicker and the longer the wall is, the better it is. The quality of milk is important to see if its index content is in line with the standard. Normal milk has a protein content of about 3 grams per milliliter and a fat content of about 3.3 grams. Nutrients are the most important, so when you buy milk, you still have to look at the signs of the ingredients. Don't just judge whether they are sticky or not. The standard pure milk should be slightly milky in color, with a cupping phenomenon, but not too long. Of course, it is too thin and it does not become, if the color is shiny, like water, it is not pure milk.
It is wrong for children to drink too pure milk, because the protein contained in pure milk is 3 times that of breast milk. The children are too small to digest and absorb too much nutrients. To drink too pure milk can cause children to have diarrhea and refuse to eat. Phenomenon, so when you give your child to drink milk with water and the amount of sugar to facilitate digestion, but water and sugar must be quantified, not too much.
Is milk thinness a quality issue? No, sterilized and homogenized milk looks dilute, but its nutritional value is actually not lower than milk, which looks more viscous. The milk that is accompanied by butter on the inner wall of the package is because of the large amount of fat. After a certain period of time, the fat will float and form oil. This kind of milk is difficult to be fully absorbed by the body and can cause unnecessary waste. Even some milk manufacturers often use people's misunderstandings to add thickeners to milk to deceive consumers.
All juices cause troubles
Whenever good things inevitably go over, everything has its own degree. Otherwise, Yuyin Semen becomes a pesticide dimethoate.
Take juice as water. Some babies don't like to eat. Mom and Dad let the baby drink juice. Especially in the summer, when the baby does not drink water, he will hold the juice and drink it. As a result, the child suddenly lost appetite and even experienced vomiting and dizziness. The doctor’s diagnosis is that it is likely that the child’s prolonged consumption of fruit juice results in hyponatremia and increased intracranial pressure. This disease is called juice syndrome abroad. Children with excessive intake of low-sodium beverages such as fruit juices are one of the main reasons why infants under 2 years of age are malnourished and have no heat convulsions. Before eating, parents should not allow their children to drink fruit juice, otherwise it will affect appetite, especially in the summer, generally not more than 300 ml of fruit juice intake per day is appropriate.
Overheated juice. Many mothers like to drink fruit juice after it is very hot. As everyone knows, fruit in the process of juice to a certain extent destroyed the vitamin, overheating will exacerbate the degree of damage to the vitamin. Therefore, when the juice is heated, the temperature should not be too high, the time should not be too long, and it is more nutritious to drink at room temperature or after refrigeration.
Drink fruit juice is not mouthwash. Some mothers don’t pay attention to clean the mouth after giving their baby juice. This can easily affect the baby’s oral health. After the baby finishes drinking the juice, especially before going to sleep, the mother should give the baby a little boiled water to help the baby clean his mouth.
High-concentration juices are prone to anemia. A variety of fruit juice drinks contain more sugar or saccharin and a large amount of electrolytes, which will hinder the body's absorption of copper. Copper deficiency will affect the production of hemoglobin, leading to anemia. Therefore, it is recommended that parents should dilute with water when drinking high-concentration apple juice and pear juice for children, and that children should be allowed to drink fruit juice sparingly.
Drink juice to form juice urine. Sometimes children drink fruit juices that cause fruit urine. This is because a large amount of sugar in fruits cannot be absorbed and utilized by the human body, but it is discharged from the kidneys and causes changes in the urine. This situation will continue for a long time and cause kidney disease.
Boiling water is good nutrition
There are times when doing things and saving energy does not necessarily result in good results. This is the case with cold water cooking. After immersing in cold water, rice will swell and swell, causing most of the nutrients in the aleurone layer to dissolve in water. As the water temperature rises and the water evaporates, vitamin B1 dissolved in the water will partially escape, and it will meet in the alkaline water. Heat is destroyed. In addition, some urban residents’ drinking water must be treated with clarifiers and bleach in the purification process. Although they are harmless to the human body and they can kill bacteria in the water, they can also directly destroy and decompose vitamin B1, which leads to rice. The loss of nutrients.
The best way to make rice is to boil the water and then put it in. This will allow the rice to absorb moisture while being heated. The protein will coagulate with heat, making the rice grain intact. Some of the starch gelatinized layer escapes and dissolves in the soup, making the porridge sticky. Also during the boiling of water, partially condensed proteins can protect vitamin B1 from large amounts of water. With steaming after adding rice, the steam is reduced and the steam is reduced. By doing so, the amount of vitamin B1 stored is 30% higher than that of rice boiled with cold water, and the cooked rice tastes better.
Add a few drops of salad to the cooking water to make rice grains crystal clear. Dropping a few drops of lemon juice will make the rice grains soft. To cook a pot of fluffy rice, sprinkle a little salt in the pan. Add a little vinegar when cooking to prevent the rice from turning. When leaving hot meals, adding a small amount of salt in the steamer can remove the odor of leftovers.
If you want to eat fresh and fragrant rice, you don't have to use new rice. You can use tea to cook and you can get meals that are delicious in color, smell, and taste. Tea cooking also has the benefits of deterring, cleansing, detoxifying, and preventing diseases. Middle-aged and old people often eat tea and rice, which can soften blood vessels, lower blood fat, and prevent cardiovascular diseases. In addition, tea polyphenols can block the synthesis of nitrosamines in the human body. Amines and nitrites are widely found in foods. They can easily generate carcinogenic nitrosamines at 37°C and appropriate acidity. Tea cooking can effectively prevent the formation of nitrosamines, so as to achieve the purpose of preventing and treating digestive tract tumors.
Tannins in tea can effectively prevent stroke.
In addition, fluoride contained in tea is an indispensable and important substance in dentin. If a small amount of fluorine is continuously immersed in the dental tissue, it can enhance the toughness and acid resistance of the teeth and prevent dental caries from occurring.
The method of cooking tea is very simple. First tea 1g to 3g, soaked with 500g to 1000g of boiling water for 4 minutes to 9 minutes, take a small piece of clean gauze, the tea filtered to residue after stand-by (overnight tea should not be used); the rice into In the pot, wash, then pour the tea into the rice pot, make it about 3 cm higher than the rice noodles, cook it and eat it.
Eating whole grains is not very good
Coarse grain contains a large amount of cellulose. If it is between 25 and 35 years old, eating too much cellulose will affect the absorption of protein, inorganic salts and certain trace elements by human body function, and even affect reproductive ability. Eating coarse grains should not only be based on age, but should not be blindly followed by the trend.
For example, high levels of phytic acid in buckwheat, oats, and corn impede the absorption of calcium, iron, zinc, and phosphorus and affect the metabolic balance of minerals in the gut. Therefore, the intake of these minerals should be increased when eating coarse grains.
For another example, the cholesterol in food will be discharged along with the fiber in the coarse grains. The reduction of cholesterol absorption will lead to a decrease in female hormone synthesis and affect the normal development of reproductive organs such as the uterus. Therefore, the intake of cellulose by adolescent girls should not exceed 20 grams per day. Due to the weakened gastrointestinal function of the elderly, eating more coarse grains will have more abdominal distension, digestion and absorption function weakened. A long time will lead to malnutrition. The old man's daily intake of cellulose is best not to exceed 25 grams to 35 grams.
Black rice is a kind of medicine, food and rice, vitamins, trace elements and amino acids are higher than ordinary rice. Studies have shown that the deeper the color of rice, the more obvious the anti-aging effect of epidermal pigments, of course, the role of black rice pigment is the strongest in all colors of rice. In addition, this pigment is also rich in flavonoid active substances, which is five times as much as white rice and has a great effect on preventing arteriosclerosis. In addition, black rice contains more dietary fiber, starch digestion is slow, glycemic index is 55 (white rice is 87), potassium, magnesium and other minerals in black rice also help control blood pressure and reduce cardiovascular and cerebrovascular diseases. risk. Therefore, diabetics and patients with cardiovascular diseases can use black rice as part of their diet.
At present, there are two common cases of black rice adulteration in the market, one is the storage of inferior or inferior black rice for a long period of time, after the dyeing, the second is sold well; the other is the use of plain rice dyed and posing as Black rice is for sale. Consumers can purchase black rice from the following aspects: First, look at the color and appearance of black rice. Generally, the black rice is glossy, and the rice grains are even in size. There are few broken rice, low waist (cracks on rice grains), no insects, and no impurities. The color of inferior and inferior black rice is dark, the grain size is uneven, the plumpness is poor, broken rice is more, there are insects, there is agglomeration. For dyed black rice, since the black color of black rice is concentrated in the cortex, the endosperm is still white. Therefore, consumers can scrape off the outer skin layer of rice and observe whether the rice grain is white. If it is white, it is highly likely to be artificially stained. black rice.
Two smelled the smell of black rice. Take a small amount of black rice in your hand, warm your mouth to black rice, and immediately smell the smell. The quality black rice has a normal clear fragrance and no other odors. Slight odor or mild smell, sour odor, bad smell, and abnormal odor are inferior, inferior black rice.
Hideout of milk
When it comes to heat, you must understand its composition. Although the brands vary from manufacturer to manufacturer, the contents of the products are not limited to milk, oligosaccharides, pectin, fructose, and spices. Due to the fact that people in China generally do not adapt to yogurt with too much acid, manufacturers add sugar or fructose to seasoning, which also increases the amount of calories. Yogurt is generally still higher than the calories of milk, to maintain a slim figure, or to carefully choose the brand and type of yogurt, and the amount of food to be limited, or unknowingly will drink a bunch of heat, easy to increase weight , lose weight difficult!
In the face of all kinds of milk advertisements, in the face of the current market, many brands of milk products and the selling points of various businesses hype, you stand in front of the supermarket's milk locker and appear to be at a loss. As long as you pay attention to avoid "two highs and one low" when buying milk: that is, high temperature, high calcium and low fat, the problem will be solved.
First of all, milk disinfection is not the better the temperature. Because the nutrients of milk are destroyed at high temperatures, and lactose is coked at high temperatures, UHT milk is not of the highest quality.
Second, the higher the calcium content and concentration of milk, the better. At present, the calcium content of various manufacturers' milk itself is not very different, but some manufacturers add artificial calcium to natural milk in order to find selling points and artificially increase the calcium content of the product. However, these chemical calcium cannot be absorbed by the body, and as time passes. Precipitation in the human body can even cause stones.
Finally, the fat in milk is not as good as possible, ie, milk is not defatting. Many people are worried that drinking milk will gain weight, so they always choose skim milk. In fact, the fat contained in milk cannot be directly converted into body fat, and the proportion of fat contained in natural milk itself is not high. Therefore, it is a misunderstanding to think that drinking milk will gain weight. In addition, the reduced nutritional content of skim milk is also detrimental to human health.
The thicker the milk, the better? No, it is not necessary to put a thickening agent in the milk that has been added to the water. The milk can be thickened but the nutrition is reduced. In other words, the milk that is mixed with water can be artificially thickened. It does not have to be thicker and the longer the wall is, the better it is. The quality of milk is important to see if its index content is in line with the standard. Normal milk has a protein content of about 3 grams per milliliter and a fat content of about 3.3 grams. Nutrients are the most important, so when you buy milk, you still have to look at the signs of the ingredients. Don't just judge whether they are sticky or not. The standard pure milk should be slightly milky in color, with a cupping phenomenon, but not too long. Of course, it is too thin and it does not become, if the color is shiny, like water, it is not pure milk.
It is wrong for children to drink too pure milk, because the protein contained in pure milk is 3 times that of breast milk. The children are too small to digest and absorb too much nutrients. To drink too pure milk can cause children to have diarrhea and refuse to eat. Phenomenon, so when you give your child to drink milk with water and the amount of sugar to facilitate digestion, but water and sugar must be quantified, not too much.
Is milk thinness a quality issue? No, sterilized and homogenized milk looks dilute, but its nutritional value is actually not lower than milk, which looks more viscous. The milk that is accompanied by butter on the inner wall of the package is because of the large amount of fat. After a certain period of time, the fat will float and form oil. This kind of milk is difficult to be fully absorbed by the body and can cause unnecessary waste. Even some milk manufacturers often use people's misunderstandings to add thickeners to milk to deceive consumers.
All juices cause troubles
Whenever good things inevitably go over, everything has its own degree. Otherwise, Yuyin Semen becomes a pesticide dimethoate.
Take juice as water. Some babies don't like to eat. Mom and Dad let the baby drink juice. Especially in the summer, when the baby does not drink water, he will hold the juice and drink it. As a result, the child suddenly lost appetite and even experienced vomiting and dizziness. The doctor’s diagnosis is that it is likely that the child’s prolonged consumption of fruit juice results in hyponatremia and increased intracranial pressure. This disease is called juice syndrome abroad. Children with excessive intake of low-sodium beverages such as fruit juices are one of the main reasons why infants under 2 years of age are malnourished and have no heat convulsions. Before eating, parents should not allow their children to drink fruit juice, otherwise it will affect appetite, especially in the summer, generally not more than 300 ml of fruit juice intake per day is appropriate.
Overheated juice. Many mothers like to drink fruit juice after it is very hot. As everyone knows, fruit in the process of juice to a certain extent destroyed the vitamin, overheating will exacerbate the degree of damage to the vitamin. Therefore, when the juice is heated, the temperature should not be too high, the time should not be too long, and it is more nutritious to drink at room temperature or after refrigeration.
Drink fruit juice is not mouthwash. Some mothers don’t pay attention to clean the mouth after giving their baby juice. This can easily affect the baby’s oral health. After the baby finishes drinking the juice, especially before going to sleep, the mother should give the baby a little boiled water to help the baby clean his mouth.
High-concentration juices are prone to anemia. A variety of fruit juice drinks contain more sugar or saccharin and a large amount of electrolytes, which will hinder the body's absorption of copper. Copper deficiency will affect the production of hemoglobin, leading to anemia. Therefore, it is recommended that parents should dilute with water when drinking high-concentration apple juice and pear juice for children, and that children should be allowed to drink fruit juice sparingly.
Drink juice to form juice urine. Sometimes children drink fruit juices that cause fruit urine. This is because a large amount of sugar in fruits cannot be absorbed and utilized by the human body, but it is discharged from the kidneys and causes changes in the urine. This situation will continue for a long time and cause kidney disease.
Boiling water is good nutrition
There are times when doing things and saving energy does not necessarily result in good results. This is the case with cold water cooking. After immersing in cold water, rice will swell and swell, causing most of the nutrients in the aleurone layer to dissolve in water. As the water temperature rises and the water evaporates, vitamin B1 dissolved in the water will partially escape, and it will meet in the alkaline water. Heat is destroyed. In addition, some urban residents’ drinking water must be treated with clarifiers and bleach in the purification process. Although they are harmless to the human body and they can kill bacteria in the water, they can also directly destroy and decompose vitamin B1, which leads to rice. The loss of nutrients.
The best way to make rice is to boil the water and then put it in. This will allow the rice to absorb moisture while being heated. The protein will coagulate with heat, making the rice grain intact. Some of the starch gelatinized layer escapes and dissolves in the soup, making the porridge sticky. Also during the boiling of water, partially condensed proteins can protect vitamin B1 from large amounts of water. With steaming after adding rice, the steam is reduced and the steam is reduced. By doing so, the amount of vitamin B1 stored is 30% higher than that of rice boiled with cold water, and the cooked rice tastes better.
Add a few drops of salad to the cooking water to make rice grains crystal clear. Dropping a few drops of lemon juice will make the rice grains soft. To cook a pot of fluffy rice, sprinkle a little salt in the pan. Add a little vinegar when cooking to prevent the rice from turning. When leaving hot meals, adding a small amount of salt in the steamer can remove the odor of leftovers.
If you want to eat fresh and fragrant rice, you don't have to use new rice. You can use tea to cook and you can get meals that are delicious in color, smell, and taste. Tea cooking also has the benefits of deterring, cleansing, detoxifying, and preventing diseases. Middle-aged and old people often eat tea and rice, which can soften blood vessels, lower blood fat, and prevent cardiovascular diseases. In addition, tea polyphenols can block the synthesis of nitrosamines in the human body. Amines and nitrites are widely found in foods. They can easily generate carcinogenic nitrosamines at 37°C and appropriate acidity. Tea cooking can effectively prevent the formation of nitrosamines, so as to achieve the purpose of preventing and treating digestive tract tumors.
Tannins in tea can effectively prevent stroke.
In addition, fluoride contained in tea is an indispensable and important substance in dentin. If a small amount of fluorine is continuously immersed in the dental tissue, it can enhance the toughness and acid resistance of the teeth and prevent dental caries from occurring.
The method of cooking tea is very simple. First tea 1g to 3g, soaked with 500g to 1000g of boiling water for 4 minutes to 9 minutes, take a small piece of clean gauze, the tea filtered to residue after stand-by (overnight tea should not be used); the rice into In the pot, wash, then pour the tea into the rice pot, make it about 3 cm higher than the rice noodles, cook it and eat it.
Eating whole grains is not very good
Coarse grain contains a large amount of cellulose. If it is between 25 and 35 years old, eating too much cellulose will affect the absorption of protein, inorganic salts and certain trace elements by human body function, and even affect reproductive ability. Eating coarse grains should not only be based on age, but should not be blindly followed by the trend.
For example, high levels of phytic acid in buckwheat, oats, and corn impede the absorption of calcium, iron, zinc, and phosphorus and affect the metabolic balance of minerals in the gut. Therefore, the intake of these minerals should be increased when eating coarse grains.
For another example, the cholesterol in food will be discharged along with the fiber in the coarse grains. The reduction of cholesterol absorption will lead to a decrease in female hormone synthesis and affect the normal development of reproductive organs such as the uterus. Therefore, the intake of cellulose by adolescent girls should not exceed 20 grams per day. Due to the weakened gastrointestinal function of the elderly, eating more coarse grains will have more abdominal distension, digestion and absorption function weakened. A long time will lead to malnutrition. The old man's daily intake of cellulose is best not to exceed 25 grams to 35 grams.
Black rice is a kind of medicine, food and rice, vitamins, trace elements and amino acids are higher than ordinary rice. Studies have shown that the deeper the color of rice, the more obvious the anti-aging effect of epidermal pigments, of course, the role of black rice pigment is the strongest in all colors of rice. In addition, this pigment is also rich in flavonoid active substances, which is five times as much as white rice and has a great effect on preventing arteriosclerosis. In addition, black rice contains more dietary fiber, starch digestion is slow, glycemic index is 55 (white rice is 87), potassium, magnesium and other minerals in black rice also help control blood pressure and reduce cardiovascular and cerebrovascular diseases. risk. Therefore, diabetics and patients with cardiovascular diseases can use black rice as part of their diet.
At present, there are two common cases of black rice adulteration in the market, one is the storage of inferior or inferior black rice for a long period of time, after the dyeing, the second is sold well; the other is the use of plain rice dyed and posing as Black rice is for sale. Consumers can purchase black rice from the following aspects: First, look at the color and appearance of black rice. Generally, the black rice is glossy, and the rice grains are even in size. There are few broken rice, low waist (cracks on rice grains), no insects, and no impurities. The color of inferior and inferior black rice is dark, the grain size is uneven, the plumpness is poor, broken rice is more, there are insects, there is agglomeration. For dyed black rice, since the black color of black rice is concentrated in the cortex, the endosperm is still white. Therefore, consumers can scrape off the outer skin layer of rice and observe whether the rice grain is white. If it is white, it is highly likely to be artificially stained. black rice.
Two smelled the smell of black rice. Take a small amount of black rice in your hand, warm your mouth to black rice, and immediately smell the smell. The quality black rice has a normal clear fragrance and no other odors. Slight odor or mild smell, sour odor, bad smell, and abnormal odor are inferior, inferior black rice.
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