In winter, the climate is cold, with yin flourishing and yang declining. Affected by the cold temperature, the physiological function and appetite of the human body will change. Therefore, it is very necessary to adjust the diet reasonably, ensure the sufficiency of essential nutrients, improve the cold tolerance and immune function of the elderly, and make them spend the winter safely and smoothly.
First of all, we must ensure the supply of heat energy. The cold climate in winter affects the endocrine system of human body, which increases the secretion of thyroxine and adrenaline, thus promoting and accelerating the decomposition of protein, fat and carbohydrate, increasing the body's ability to keep out the cold, resulting in excessive heat loss of children. Therefore, nutrition in winter should be based on increasing heat energy, and foods rich in carbohydrates and fats can be properly ingested. For the elderly, the intake of fat should not be too much, so as not to induce other diseases of the elderly, but enough protein should be taken, because the decomposition of protein is enhanced, and the human body is prone to negative nitrogen balance. The supply of protein should be 15% ~ 17% of the total calories, and the supply of protein should be mainly high-quality protein, such as lean meat, eggs, fish, milk, beans and their products. Protein contained in these foods is not only easy for human body to digest and absorb, but also rich in essential amino acids with high nutritional value, which can increase human body's cold resistance and disease resistance.
Winter is the off-season of vegetables, and the number of vegetables is small and the varieties are monotonous, especially in northern China. Therefore, often after a winter, the human body appears vitamin deficiency, such as vitamin C deficiency, which causes many elderly people to have symptoms such as oral ulcer, root swelling and pain, bleeding and constipation. Its prevention and control method should first expand the food source, and the green leafy vegetables are relatively reduced in winter, so you can eat some potatoes, such as sweet potatoes and potatoes. They are all rich in vitamin C, vitamin B and vitamin A, and red sweet potatoes also contain more carotene. Eating more potatoes can not only supplement vitamins, but also clear away heat and eliminate plague. In addition to Chinese cabbage, cabbage, radish heart, white radish, carrot, bean sprouts, mung bean sprouts, rape and so on. It should also be selected in the main course listed in winter. These vegetables are rich in vitamins. As long as the varieties are changed frequently and matched reasonably, the vitamin demand of the human body can still be supplemented. The cold in winter will also affect the nutritional metabolism of the human body and increase the consumption of various nutrients to varying degrees. Due to the influence of digestion, absorption and metabolism in the body, the elderly often lack potassium, calcium, sodium, iron and other elements. In addition, the inorganic salts discharged with urine in winter increase, which should be supplemented in time. You can eat more foods rich in calcium, iron, sodium and potassium, such as shrimp, shrimp skin, sesame paste, pork liver and bananas. If there is low sodium, it tastes slightly salty when cooking, so it can be supplemented.
How to make up in winter
Tonifying in winter is one of the traditional self-care methods to prevent diseases, strengthen the body and help the weak.
Winter is a cold season. Traditional Chinese medicine believes that winter tonic is closely related to balancing yin and yang, dredging meridians and harmonizing qi and blood. Due to the decline of physical function and low resistance, it is more appropriate for the elderly to take supplements in cold seasons. This can improve the nutritional status, enhance the immune function of the body, promote the recovery of the sick body and so on, showing the irreplaceable role of drugs.
Tonifying in winter should conform to nature, pay attention to nourishing yang and give priority to nourishing. According to the principle of "deficiency is tonic, cold is warm" in traditional Chinese medicine, we should eat more warm food, especially warm and kidney-yang food, in order to improve the cold tolerance of the body. In winter, "food supplement" should provide food rich in protein, vitamins and easy to digest. Optional food: cereals such as japonica rice, indica rice, corn, wheat, soybeans and peas; Leek, coriander, garlic, radish, day lily and other vegetables; Mutton, dog meat, beef, chicken, eel, carp, silver carp, hairtail, shrimp and other meats; Oranges, coconuts, pineapples, lychees, longan and other fruits. Dog meat and mutton are the best tonic for the elderly in winter. Old people drink a small glass of ginseng wine or astragalus wine every morning to prevent cold and promote blood circulation. Older people with weak physique often eat stewed chicken, lean meat and tendons in winter, and often drink milk and soybean milk, which can enhance their physique. Cutting beef into small pieces, adding yellow wine, onion and ginger, stewing in casserole, eating meat and drinking soup have the effects of invigorating qi, quenching thirst, strengthening tendons and bones and nourishing spleen and stomach. Old people who are deficient in Yang Can boil mutton and radish together, then remove the radish (that is, remove the fishy smell of mutton), add Cistanche deserticola15g, Morinda officinalis15g and Lycium barbarum15g, and eat mutton and drink soup together, which has the function of nourishing yang and warming the body. Modern medicine believes that winter tonic can improve human immune function, promote metabolism and improve the phenomenon of chills. Tonifying in winter can also regulate the metabolism of substances in the body, so that the energy converted from nutrients can be stored in the body to the maximum extent, which is helpful to the rise of yang in the body and lays a good foundation for health in the coming year. As the saying goes, "September makes up for a winter, and the next year is disease-free", which is the truth. When people enter winter, the physiological function and appetite of the body will change under the influence of cold temperature. In addition, winter is in the off-season of vegetables, and the variety and quantity of vegetables supplied are small. Therefore, there are special requirements for diet and nutrition in winter. The cold temperature in winter can affect the endocrine system of human body, increase the secretion of thyroid hormone, adrenaline and other hormones, thus accelerating the decomposition of nutrients such as sugar, fat and protein, resulting in more heat loss in vitro and weakening human endurance and resistance. Therefore, nutrition in winter is mainly to increase heat energy. The increased heat energy should be provided by sugar and fat. Therefore, we should eat enough foods rich in sugar and fat, such as cereals, cooking oil and other fat-rich non-staple foods. In addition, we should always eat meat, fish, eggs, soybeans and bean products, and protein to maintain normal physiological needs. Secondly, the cold in winter also affects the digestion, urinary system and nutrient metabolism of the human body, increasing the consumption of various nutrients to varying degrees. Therefore, we should pay attention to choose foods rich in inorganic salts such as potassium and calcium and vitamins C, B 1, B2, B6, A and nicotinic acid. To ensure the human body's demand for these nutrients. For example, eat more animal viscera, lean meat, fish and eggs, and ensure that there are enough vegetables in the diet to ensure the intake of these nutrients. Our country has the custom of eating Laba porridge on the eighth day of the twelfth lunar month, which conforms to the nutritional characteristics of winter. In the twelfth lunar month, when the temperature is low, the days are short and the nights are long, people's activities and consumption are reduced, but their appetite is increased. So the twelfth lunar month is a good time to make up your body. Laba porridge is rich in variety and nutrition, which can not only warm the stomach and dispel cold, but also stimulate appetite and nourish the body. Because of the synergistic effect of various components in porridge, and rotten porridge juice is easily digested and absorbed by human body. Therefore, men, women and children are suitable for complementary food. It has the effects of invigorating spleen and qi, nourishing blood and strengthening body, and plays an important role in strengthening body, eliminating diseases and prolonging life.
In winter, when it is cold, the human body will converge and hide. At this time, it is necessary to step up nourishing. Generally, in winter, people have a better appetite. This is because the outside temperature is low and the body needs more heat to maintain normal body temperature. In order to strengthen their physique, many people are used to taking some supplements in winter. Such as ginseng, velvet antler, donkey-hide gelatin and astragalus are beneficial to people, but improper use will bring some side effects. Proper food supplement is not only economical and practical, but also has no side effects; Winter tonic is to balance the internal environment of the human body through the rising strength of yang in winter, and then adapt to the external climate, thus enhancing the body's disease resistance, which can also get twice the result with half the effort. "What diet should we pay attention to in winter?
(1) Supplementing heat source food: Thermogenic nutrients, such as carbohydrate, fat and protein, should be supplemented in the diet to improve the body's tolerance to low temperature. In particular, we should consider supplementing foods rich in protein, such as lean meat, chicken and duck meat, eggs, fish, milk, beans and their products.
(2) Supplementing foods containing methionine: Methionine can provide a series of methyl groups necessary for cold tolerance through transfer. The cold climate increases the excretion of creatine in human urine, accelerates the metabolism of fat, and requires methyl to synthesize creatine, fatty acids and phospholipids, and releases heat in mitochondria. Therefore, we should eat more foods containing methionine in winter, such as sesame seeds, sunflower seeds, yeast, dairy products, leafy vegetables and so on.
(3) Appropriate supplementation of inorganic salts: Medical research shows that people's fear of cold is closely related to the lack of inorganic salts in their diet. Experts suggest that you should eat more vegetables with roots in winter, such as carrots, lilies, sweet potatoes, lotus roots, vegetables and Chinese cabbage, because the roots of vegetables contain more inorganic salts. The content of calcium in human body can directly affect the flexibility and excitability of human heart, blood vessels and muscles, and calcium supplementation can improve the cold resistance of human body. Foods containing more calcium are: shrimp skin, oysters, peanuts, clams, milk and so on.
(4) Eat more foods rich in vitamins B2, A and C: The cold climate has strengthened the oxidation function of the human body, and the vitamin metabolism of the human body has also undergone obvious changes. Vitamin B2 (riboflavin) should be supplemented in time in the diet to prevent diseases such as angular stomatitis, cheilitis and glossitis. Vitamin B2 mainly exists in animal liver, eggs, milk, beans and other foods. Vitamin A can enhance the cold tolerance of human body, so we should eat more foods rich in vitamin A, such as liver, carrots, pumpkins and sweet potatoes. Vitamin C can improve the adaptability of human body to cold, and has a good protective effect on blood vessels. Attention should be paid to the intake of fresh vegetables and fruits.
The dry climate in winter often makes people feel dry and uncomfortable with their noses and throats. At this time, if you can eat some fruits that can quench your thirst and moisten your throat, it will make people feel refreshed and comfortable. Pears and sugarcane are health care and medicinal fruits in winter. Chinese medicine believes that pear has the functions of promoting fluid production to quench thirst, relieving cough and resolving phlegm, clearing away heat and reducing fire, nourishing blood and promoting granulation, moistening lung and removing dryness, and is most suitable for patients with internal heat in winter. It is especially suitable for cough due to lung heat, wind-heat in children, dry throat and sore throat, and dry stool. Pears also have the functions of lowering blood pressure, clearing away heat and calming the nerves. Pears are rich in sugar and vitamins, which can protect the liver and help digestion. However, due to pear cold, children with spleen and stomach deficiency and indigestion should not eat more. Sugarcane has the function of nourishing and clearing away heat, and is rich in nutrition. As a refreshing tonic, it has certain curative effect on hypoglycemia, dry stool, dysuria, nausea and vomiting, cough due to deficiency heat, high fever and polydipsia. People who are overworked or dizzy from hunger will refresh themselves as long as they eat two sugar cane. However, people with cold sugarcane, spleen and stomach deficiency and stomachache should not eat it. In addition, apples, oranges, bananas and hawthorn are all suitable for winter consumption. Apples can produce fluid to quench thirst, regulate spleen and stop diarrhea; Oranges can regulate qi, stimulate appetite, promote digestion and resolve phlegm; Bananas clear away heat and moisten intestines, lower blood pressure and prevent hemorrhoids; Hawthorn can dilate blood vessels, reduce blood lipid, enhance and regulate myocardial function, and has the effect of preventing and treating coronary atherosclerosis.
2 "What do you eat if you are afraid of cold in winter?
The north wind roared and it was freezing. There may be few people who are not afraid of cold, but there is one kind of people who are particularly afraid of cold. Western medicine calls it "late cold constitution", while Chinese medicine thinks it is "weak yang" When I am afraid of cold, my hands and feet are cold, my face is pale, my spirit is exhausted, and my back is sore and backache. A slight cold can cause abdominal pain and diarrhea. Wear more clothes than others, cover the quilt thicker than others, but it is still "cold". What foods should I eat in my diet to help keep out the cold?
Meat food: mutton, beef, dog meat, chicken, ham, venison, donkey meat and rabbit meat. These foods are sweet, benefiting qi and nourishing yang, such as mutton soup, beef bone soup, instant-boiled mutton, braised dog meat, donkey meat, venison, ginseng chicken soup, ham stew, braised rabbit meat and so on. It is delicious food for people who are afraid of cold.
Vegetables: Chili (including hot sauce and hot oil, etc. ), pepper, garlic, ginger, leek, pepper, leek, carrot, bean sprouts, Chinese cabbage, yam, etc. Spicy and sweet, it can warm the middle warmer, strengthen the stomach, strengthen yang and promote blood circulation. After taking it, it will promote blood circulation, gastrointestinal peristalsis and produce a warm feeling.
Fruits: walnut kernel, longan pulp, chestnut, jujube, orange, grapefruit, preserved apricot, dried litchi, pine nuts, etc. Warm in nature, good in nourishing effect and high in nutritional value. For example, the nutritional value of walnuts is five times that of eggs and nine times that of milk. Quite impressive. Because 70% of the oil contained in walnut kernel is linoleic acid, it can lower cholesterol and reduce the risk of heart attack.
Iron-containing food: Studies show that people with iron deficiency, especially women, are afraid of cold, so experts believe that iron supplementation is also important to keep out the cold. Black foods are rich in iron, such as auricularia auricula, kelp, black sesame, glutinous rice with blood flavor, laver, sea cucumber, mushrooms, Nostoc flagelliforme, bracken, viscera, liver, kidney, lean meat and eggs. Especially sesame paste contains a lot of iron. It is best to use an iron pan for cooking.
3) Nutritional components of mung bean sprouts
1, mung bean sprouts are food processed from mung beans, and the nutritional content is twice as high as that of mung beans. During the germination of mung beans, the amino acids contained in protein can be recombined, which greatly improves the amino acids lacking in mung beans and makes the proportion of amino acids more suitable for human needs, thus improving the nutritional value of mung bean sprouts; Mung beans usually do not contain vitamin C, but they are very rich in vitamin C after germination, especially in buds that germinate for 4 to 7 days. The content of vitamin C reaches several hundred milligrams per 100 g bud. If there is sunlight during germination, vitamin C will increase significantly. Mung bean sprouts are also rich in nicotinic acid, vitamin B2, B 1 and carotene. Chinese medicine believes that mung bean sprouts are sweet, cool and non-toxic. Regular consumption can clear away heat and toxic materials, promote diuresis and eliminate dampness. Mung bean sprouts are easy to cook and digest, which is good for children.
2. Nutritional components of mung bean sprouts: the fat content is extremely low, only 0. 1 g per 100 g, the protein content is 3.2g per100g, the calcium content is 23mg per100g, the phosphorus content is 5 1 mg, and the iron content is 0.
3. Mung bean sprouts contain more water, produce less heat after cannibalism, and are not easy to form subcutaneous fat accumulation.
4, mung bean sprouts: modern people lack cellulose, eating more vegetables is good for health. To eat sprouts, I suggest you soak soybeans, mung beans, alfalfa and other seeds in water at home, let them germinate in the dark, and you can harvest them in a week or so. Because the bean sprouts bought in the market are soaked in water for too long, the contents of vitamin B and vitamin C are greatly reduced. In addition, some of them contain chemicals, such as bleach or phytohormones, which are harmful to your health. Therefore, I hope you blanch them with hot water before frying them to remove the smell of bleach. Add a little vinegar when frying to prevent the loss of vitamin B and strengthen weight loss.
4 "encyclopedia of vegetables"
Brain tonic, eat more onions and garlic.
Onions and garlic have bactericidal and anti-inflammatory effects. Recent studies have also found that eating onions and garlic regularly can also reduce blood lipids, blood sugar and blood pressure, and even replenish the brain.
The energy needed for human brain activities is provided by glucose, and the conversion of glucose into energy is inseparable from the role of vitamin B 1, and glucose cannot be converted into energy for the brain. On the contrary, acidic substances produced by sugar metabolism will accumulate in the brain, which will affect the party function of the brain. The researchers found that as long as garlic and a little vitamin B 1 are put together, a substance called "allicin" can be produced, and allicin is stronger than vitamin B 1 while enhancing the effect of vitamin B 1. Onion contains a substance, which can relax small blood vessels and promote blood circulation if eaten regularly, thus helping to prevent dizziness caused by high blood pressure.
Fresh fruits and vegetables are not delicious when they are red.
Looking at purple grapes, it tastes sour and difficult to swallow, while looking at red tomatoes is very astringent. Miss Wang, who likes to eat fruit, can't help asking: How has this newly listed fruit gone bad?
To this end, the reporter specially consulted the experts of Annong University. According to reports, this kind of fruit that looks ripe but tastes bad is not really ripe, but a fruit that uses ethephon to promote lycopene. It is understood that this erythropoietin is harmless to human body, but the red fruit is not ripe, so it is not delicious. The way to tell whether the fruit is red is to see if the skin of the fruit is not bright enough. If it is not natural, it is mostly red. The reason why fruit farmers are eager to promote red fruits is to go public early and sell them at a good price.
Leek health care products
Leek is a delicate and delicious early-growing grass, and it is also the "strong" at present. It is not only a good condiment, but also a nutritious plant medicine. Besides protein, fat and carbohydrate, leek is also rich in carotene and vitamin C, which is the most valuable vegetable. In addition, there are minerals such as calcium, phosphorus and iron.
Modern medical research has proved that leek not only contains more cellulose, can enhance gastrointestinal peristalsis, and has excellent effect on preventing intestinal cancer, but also contains volatile essential oil and sulfur-containing compounds, which can reduce blood lipid, so eating leek is quite beneficial to patients with hyperlipidemia and coronary heart disease.
Leek is not only a common vegetable, but also has medicinal value. In addition to lowering blood fat, it also has outstanding functions of warming liver and kidney, supporting yang and fixing essence, so it is called "Yang Drafting" in Pharmacopoeia, which can be compared with the current "Wei Dan Gang". In addition, this product has the effects of warming the middle warmer, promoting qi circulation, promoting blood circulation and detoxicating, keeping warm, invigorating stomach and regulating intestines, and can be used to relieve nausea, vomiting, quenching thirst, nosebleeds, hematuria, hemorrhoids, trauma and swelling. Its leaves and roots have the effects of removing blood stasis, promoting blood circulation, stopping bleeding, stopping diarrhea, tonifying middle warmer, and helping liver to dredge collaterals, and are suitable for traumatic injury, hiccup, nausea, enteritis, hematemesis, nosebleeds and chest pain. Leek seeds have the functions of consolidating semen, strengthening yang, tonifying kidney, treating leukorrhagia and warming waist and knees. Suitable for impotence, premature ejaculation, nocturnal emission and polyuria.
Theory of health care function of Chinese cabbage
Cabbage, also known as Gan Lan, is a worldwide vegetable, which is available all year round. It is nutritious and contains a lot of mineral elements such as vitamin C, calcium and potassium. Vitamin u in Chinese cabbage has the function of treating ulcers.
According to the latest research by the School of Applied Biology, Department of Agriculture, A&M University, Tokyo, Japan, Chinese cabbage has the functions of improving human immune function, preventing cancer and resisting hypercholesterolemia. Cell culture of Chinese cabbage extract can obviously inhibit the proliferation and infiltration of cancer cells. And activate human macrophages to improve immune function. According to the experiments of activating macrophages by various vegetables, the induction of tumor necrosis factor in vivo needs two stages: initiation (such as interferon γ pretreatment) and trigger (such as lipopolysaccharide treatment). Japanese scientist Yamazaki and others injected Gan Lan juice intravenously into mice. After a certain period of time, the TNF in serum was determined by triggering stimulation. The results showed that vegetables such as Gan Lan juice, radish juice and spinach juice had strong effects on inducing tumor necrosis factor (TNF), and their effects were equivalent to interferon γ. Cabbage can activate the defense response of biological subjects to prevent infection, prevent various diseases and keep healthy. Its effective component is flavonoids. Flavonoids are necessary glycoconjugates to induce tumor necrosis factor (TNF), and their ligands and sugars can induce TNF.
Tokyo A&M University also found that cabbage juice can inhibit hypercholesterolemia, promote the activity of cholesterol 7-2- hydroxylase (the key enzyme to convert cholesterol into bile acid), and excrete bile acid in feces. SMCS in cabbage juice can inhibit exogenous hypercholesterolemia.
Tomatoes, beans and cauliflower all have magical anti-cancer effects.
According to the latest research by American scientists, tomatoes, beans and cauliflower have amazing anti-cancer effects. Proper intake of these fruits and vegetables in daily diet can not only beautify the face, but also defeat cancer, killing two birds with one stone.
Scientists have long found that eating cooked tomatoes, such as ketchup, can reduce the risk of prostate cancer. The American Institute for Cancer Research recently found that eating tomatoes every day can not only prevent prostate cancer, but even shrink the existing tumors in the body.
The study also found that women who regularly eat legumes (such as tofu and soybean milk) are less likely to develop breast cancer, because legumes can reduce the secretion of estrogen. If women drink more than four cups of soy milk every day, their blood estrogen concentration is 40% lower than that of women who don't drink soy milk.
Among many fruits and vegetables, broccoli and Chinese cabbage have the best anticancer effect, especially for bladder cancer. According to the report of the American Cancer Society, this vegetable can inhibit the production of bladder malignant tumor cells. In the experiment, 48,000 men ate broccoli and other vegetables, which reduced the risk of bladder cancer.
Most vegetables with strange taste are good for health.
American researchers recently found that most vegetables and fruits with poor taste contain more anticancer substances, which are beneficial to health after long-term consumption.
Dr. Adam Zhuwoski said that many people don't like the taste of certain vegetables. In fact, these unpleasant smells are natural pesticides and other chemical components formed by plants in the long-term evolution process to maintain their own development. When eating these chemicals, they are often removed by various means when making food. In fact, the best solution is to add vegetables and fruits with bitter, spicy or astringent taste to the daily diet, and then reduce their odor by seasoning and cooking.
Why do you like green leafy vegetables?
Vegetables are colorful, including red, yellow, purple and black, but as far as the overall image of vegetables is concerned, the representative color of vegetables in people's minds is always beautiful green.
Vegetables come from different parts of plants, including roots, stems, fruits, flowers and seeds, but the most common vegetable is leafy vegetables. Green leafy vegetables are sacred among vegetables, and the most important reason is that they are rich in nutrition. Because the plant is a whole, each part has different functions, such as the root is responsible for absorption, the stem is responsible for transportation and support, the fruit is the storage organ, and the leaf is the synthetic organ. The synthetic reaction of most nutrients in the plant is carried out in the leaf.
To carry out various synthetic reactions, enzymes are needed, and enzymes are high-quality protein. With enzymes, vitamins, trace elements and other substances are needed to play an auxiliary role in the enzymatic reaction, so the contents of vitamins and minerals in leaves are relatively high.
In this way, we can understand why the content of nutrients in leaves is the most among all kinds of plant organs. Compare the nutrition of various vegetables, and comment on the nutritional components such as vitamin C, carotene, iron, calcium and protein. The ultimate all-around champion must be green leafy vegetables. Rhizomes and solanaceous vegetables are also some excellent representatives, but they are far from green leafy vegetables as a whole, and melons are relatively poor. It should be noted that flowers are very active parts of metabolism, and plant nutrients are preferentially transported to flowers. Flowers are also nutrient-rich parts, so "tender stems and leaves" and "flower moss" vegetables are often put together in nutritional classification. Therefore, at least two or three kinds of vegetables with dark green leaves should be seen on the table every day. Nutritionists in many countries divide vegetables into "dark green vegetables" and "light color vegetables", and suggest that citizens must eat more than 200 grams of dark green vegetables every day.
Several slimming vegetables
Many people who are overweight or worried about getting fat always think that eating vegetables will not make them fat, so they often eat vegetables indiscriminately. In fact, if you eat too many vegetables with high carbohydrate content, the excess carbohydrates will be converted into fat and stored in your body. So, what vegetables do fat people eat?
Cucumber: Compared with other nutritious vegetables, cucumber contains less nutrients. Moreover, malonic acid contained in cucumber helps to inhibit the conversion of carbohydrates in various foods into fat in the body.
White radish: Radish contains spicy mustard oil, which can promote better metabolism of fatty substances and avoid fat accumulation under the skin.
Leek: Leek contains a lot of fiber, which is not easy to digest. It can promote intestinal peristalsis and has a strong laxative effect, thus eliminating excessive nutrients in the intestine.
Wax gourd: Wax gourd contains less nutrients, which can remove excess fat from the body and has a strong laxative effect.
Pepper: Pepper is rich in capsaicin. It can promote lipid metabolism, dissolve fat and inhibit fat accumulation at rest. Mung bean sprouts: contain a lot of water, produce less heat after cannibalism, and are not easy to form fat accumulation under the skin.
Soybeans and bean products: rich in unsaturated fat to prevent acid, can decompose cholesterol, promote lipid metabolism, and make subcutaneous fat difficult to accumulate. Experts believe that saponin in vinegar beans can eliminate a kind of fat attached to the blood vessel wall and reduce the cholesterol content in the blood.
The production method of vinegar beans is: wash soybeans, drain water and fry for about 2-5 minutes (be careful not to fry). Cool, bottle, soak in vinegar, cover and seal, and eat after one week. Taking a few pills every morning and evening will have the effect of losing weight. Interested readers may wish to have a try.
Lose weight and eat more "diet dishes"
Vegetables such as mung bean sprouts, soybean sprouts, wax gourd, bitter gourd and loofah contain more water, produce less calories after eating, and are not easy to form fat accumulation. Regular consumption can reduce weight.
Propanoic acid contained in cucumber can inhibit the synthesis of body fat, so it can also lose weight. Leek and celery contain a lot of crude fiber, which can promote intestinal peristalsis, increase excretion and reduce absorption. It is also a delicious food. White radish and hawthorn can eliminate stagnation and promote fat decomposition, which is also good for losing weight. Among cereals, corn has the best weight-loss effect, and the content of fat and protein is also less. After eating corn, it is difficult to synthesize protein because of the lack of an essential amino acid, which is beneficial to obese people with overnutrition.
New discovery of health care function of sonchus oleraceus
Sonchus sonchifolius (scientific name: Ixeris sonchifolius), referred to as "Sonchus sonchifolius", is a common wild plant in Compositae. According to historical records, in every year of great disaster, there are no crops in China's farmland, and chicory often becomes the life-saving food for the victims. Therefore, bitter vegetables have long been familiar to the poor. For example, the book "Herbal Medicine for Saving Famine" published in the Tang Dynasty contains bitter vegetables and their images. Bitter vegetables are not only widely known in China, but also have many close friends in Europe. According to reports, the shape of common bitter vegetables in Europe is very similar to that in China. It also has yellow flowers, hollow stems and white pulp when folded. So Europeans commonly call it "milk dish". European farmers generally call sonchus sonchifolia "the wife of a pig". It is said that sows can increase milk and ensure the healthy growth of piglets as long as they are fed fresh chicory frequently after giving birth. In addition, chicory is also an edible vegetable in Europe, and Europeans often collect young leaves to make salads.
Bitter vegetables are still good medicine. European folks often extract its white serosity and apply it to the skin stung by poisonous insects such as Huang Feng and Scorpion, so as to diminish inflammation and relieve pain. In China, sowthistle is often decocted in water to treat carbuncle and acute respiratory infection (such as acute pharyngitis and tonsillitis). According to reports, Hunan folk used white wine to cook bitter vegetables to treat acute mastitis of parturient.
In recent years, chicory has been highly valued by the international health food industry. Studies show that sonchus is an excellent health food. The white pulp of chicory contains "chicory essence", resin, a lot of vitamin C and various flavonoids. It is said that regular consumption of food containing chicory can prevent and treat infections caused by various bacteria or viruses and improve human immunity. A variety of health foods of bitter herbs have been developed abroad, including drinks containing bitter herbs juice, nutritious biscuits of bitter herbs, bitter herbs salad dressing and so on.
Vegetables are better for health when cooked.
According to the research report of the European team, cooked vegetables are more conducive to preventing heart disease and cancer. Cooking can soften plant cells and promote intestinal absorption of antioxidants-carotenoids. Carotenoids can prevent tissue damage and increase platelets in arteries. Only 3%-4% carotenoids in raw carrots can be absorbed by human body, and the absorption rate of carrots after cooking and mashing can be increased by 4-5 times. Hard skin cells in raw carrots hinder the absorption of carotenoids, but cooking helps to decompose hard skin cells.
Carrots, spinach, cabbage and other green leafy vegetables contain β -carotene Many yellow and green vegetables are rich in lutein; Tomatoes and watermelons contain a lot of lycopene. β-carotene, lutein and lycopene are at least healthy and important carotenoids. Facts have proved that cooked carrots contain β -carotene which is more easily absorbed.
Another important finding in the study is that taking carotenoids containing at least vitamin E and other nutrients from food is more beneficial to health than eating similar drugs.
Jiang Yi Cai Hua will always be with you.
Cauliflower is one of the vegetables that people like to eat. Its color is white, its texture is fresh and tender, and its cooking is light and delicious. Modern scientific research has confirmed that cauliflower contains protein, fat, carotene, vitamins A, B and C, as well as essential minerals such as calcium, phosphorus, iron, selenium, potassium and magnesium.
Cauliflower is also called "the doctor of the poor", and its historical origin can be traced back to the middle of18th century. At that time, there was a potion called Buchar syrup in Europe, which was made of cauliflower juice and honey. At that time, it was used to treat tuberculosis and cough, and the effect was very good. Besides, the price is relatively cheap and the poor like to use it. It really saved the lives of many poor people, so cauliflower was nicknamed "poor doctor"
With the deepening of people's research on cauliflower, scientists have recently discovered that cauliflower has a unique role in preventing cancer. Especially in the prevention and treatment of gastric cancer and breast cancer, the effect is better. Studies have shown that when suffering from gastric cancer, the level of selenium in human serum decreased significantly, and the concentration of vitamin C in gastric juice was also significantly lower than that of normal people. Cauliflower can not only supplement a certain amount of selenium and vitamin C, but also supply abundant carotene, which can prevent the formation of precancerous lesion cells and inhibit the growth of cancer. In addition, the incidence of breast cancer is related to the level of estrogen in human body. The higher the concentration of estrogen, the greater the risk of breast cancer. According to American nutritionists, cauliflower contains a nitrogen-containing compound-indole. Indole in cauliflower can not only degrade active estrogen in the body, but also prevent the stimulation of active estrogen on breast cells through inactive estrogen, thus playing a role in preventing cancer. Therefore, experts in the field of nutrition and medicine suggest that people and women suffering from stomach diseases, especially women with breast cancer families, women who have not given birth or breast-fed and women who are late in menopause, should eat more cauliflower to prevent breast cancer and gastric cancer.
I hope it helps you!