Is eating too much seasoning harmful to your health?
In our daily life, we often use seasonings. They can not only add icing on the cake to food, but also contribute to health care. Speaking of this, you may feel a little exaggerated, but the following nine spices, don't underestimate, are all longevity "masters." ...
1 .Zanthoxylum bungeanum
Zanthoxylum bungeanum is the pericarp of Zanthoxylum bungeanum, a rutaceae plant, which has a strong aroma and is an essential condiment at home. It has the functions of fixing hemp flavor, enhancing aroma and reducing odor, ranking first among the "thirteen flavors" of seasoning, and is known as the "king of seasoning". Zanthoxylum bungeanum is also a traditional Chinese medicine, which is listed as a national medicine in Shennong Herbal Classic. Pungent in nature, it belongs to spleen, stomach and kidney meridians, and has the effects of aromatic strengthening the spleen, warming the middle warmer and dispelling cold, removing dampness and relieving pain, killing insects and detoxicating, and relieving itching. Li Shizhen said in Compendium of Materia Medica: "Zanthoxylum bungeanum has strong teeth, dark hair, good eyesight, good color for a long time, anti-aging, longevity and brain strengthening."
2. mustard
Mustard, pungent and non-toxic, has the functions of warming the middle warmer, dispelling cold, dredging five internal organs, promoting diaphragmatic appetite, benefiting nine orifices, invigorating stomach and promoting digestion. The pungent taste of mustard can stimulate the secretion of saliva and gastric juice, which has an appetizing effect and can enhance people's appetite. It also has detoxification function, which can detoxify fish and crabs, so fresh foods such as raw salmon are often accompanied by mustard.
Step 3: energy
Ginger is an aromatic, spicy and stomach-invigorating medicine, which has the functions of warming and nourishing, exciting, sweating, stopping vomiting, detoxifying, warming lung and relieving cough. , especially suitable for fish and crab poisoning, Pinellia ternata, Rhizoma Arisaematis and other drug poisoning. Suitable for exogenous cold, headache, excessive phlegm, cough, stomach cold and vomiting. After suffering from ice, snow, dampness and cold, drinking with ginger soup can promote blood circulation, remove blood stasis and dispel cold evil.
4. vinegar
Vinegar contains 0.4% ~ 0.6% acetic acid, which can inhibit the growth and reproduction of many germs to some extent. Therefore, when local bacterial and viral diseases are prevalent, people can add proper amount of vinegar when cooking and mixing cold dishes, which can stimulate appetite and inhibit bacteria, which can be said to be "killing two birds with one stone".
5.star anise
Star anise is an indispensable condiment for making cold dishes, stews and stews. Its function is not as good as other spices, and it is also the main raw material for processing spiced powder. Fruits and seeds can be used as condiments, and are also used as medicines by traditional medicine in China. Traditional Chinese medical theory holds that it has strong fragrance, and has the effects of expelling insects, warming the middle warmer and regulating qi, invigorating stomach and stopping vomiting, dispelling cold and exciting nerves.
6. coriander
Chinese medicine believes that coriander is pungent and warm, enters the lung and spleen meridians, and has the functions of sweating and rash, digestion and qi reduction. Suitable for colds, children's measles or rubella, indigestion, etc. In addition, the aroma of coriander is caused by volatile oil composed of alcohols and olefins and potassium malate, which can increase gastric juice secretion, stimulate appetite, regulate gastrointestinal peristalsis and improve digestion.
7.pepper
Pepper is the most common condiment, and it can often be seen on the table with salt. Sometimes it is even used instead of salt. Pepper is especially suitable for obese people, because it helps metabolism and can exhaust air. Stimulation produces saliva, gastric juice and pancreatic juice. Help digest high-fat foods.
8. Chili
Capsaicin, the effective component of pepper, is an antioxidant, which helps to prevent the canceration of cells and reduce the incidence of cancer cells. Its spicy taste can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis and help digestion.
9. Chenpi
Pericarpium Citri Tangerinae is fragrant, pungent and slightly bitter, and has the effects of regulating qi, lowering adverse qi, regulating middle energizer, stimulating appetite, eliminating dampness and resolving phlegm. Mainly used for spleen and stomach qi stagnation and dampness resistance, chest and diaphragm fullness, abdominal distension, anorexia, vomiting, unfavorable stool, poor lung qi, cough with excessive phlegm, and can also be used for the treatment of early breast abscess.
The harm of eating spices regularly
As long as the seasoning is properly added to the dish, it has no effect on the body. For example, chicken essence, monosodium glutamate, soy sauce, vinegar, salt, sugar and other common seasonings may be used in daily cooking to make our dishes more delicious and stimulate appetite. It is beneficial and harmless to put these seasonings properly, but it may be bad to put too much. Chicken essence and monosodium glutamate, these two seasonings make food more "fresh". The main component of monosodium glutamate and chicken essence is sodium glutamate, which is hydrolyzed into glutamic acid. Glutamate has a fresh taste, which is why monosodium glutamate can be fresh. However, monosodium glutamate and chicken essence contain a lot of sodium, and excessive sodium intake will lead to high blood pressure. Therefore, like salt restriction, adults should also limit the daily intake of monosodium glutamate to no more than 5g. In addition, if the temperature is above 200℃, sodium glutamate will become pyroglutamic acid, which is odorless and toxic, so it is best to add monosodium glutamate when cooking or cooking soup.
Soy sauce and salt are the same. Although soy sauce is black and salt is white, soy sauce also contains more salt. If there is too much salt, there will be too much sodium. Excessive intake of sodium ions will increase the osmotic pressure of blood, which is the cause of hypertension. There are many seasonings for "hiding" salt like this, such as tofu, fish sauce and oil consumption. They are only suitable for proper addition, not for pouring a lot at once without knowing it. But adding soy sauce properly is different. The research done by American researchers pointed out that the main raw material of soy sauce contains phytoestrogens, which can effectively inhibit the production of estrogen in human body, and once the estrogen level in human body is too high, it will cause breast cancer. The study also found that soybean is rich in lecithin, which can improve human metabolism and immunity and play a certain role in preventing and treating cancer, especially breast cancer. In addition, isoflavones contained in soy sauce can reduce human cholesterol 10%, reduce the risk of cardiovascular diseases, and even slow down or even prevent the growth of tumors.
Vinegar doesn't contain much salt. Although vinegar can improve the taste, proper consumption can also inhibit fat absorption and help to lose weight. But it's best not to add too much essence, just a little vinegar can improve the taste. Especially for friends with gastric ulcer, excessive vinegar will not only corrode the gastrointestinal mucosa of such patients and aggravate the development of ulcer disease, but also vinegar itself is rich in organic acids, which can make digestive organs secrete a lot of digestive juice, thus increasing the digestion of gastric acid and aggravating ulcer. Foods rich in vinegar are not suitable for eating on an empty stomach, so as not to stimulate the secretion of too much gastric acid and damage the stomach wall. Drinking vinegar between meals, or one hour after meals, is less irritating to the gastrointestinal tract and helps digestion.
What are the disadvantages of eating too much seasoning?
Eating more seasonings will produce more carcinogens, and it is not good to overdo everything. Eating too much salt and some will cause high blood pressure, and eating too much pepper and spicy will get angry and damage the stomach. Seasoning is an auxiliary product that people use to prepare food. Including all kinds of soy sauce, salt, sauce flavor and so on. Seasoning condiments usually refer to natural plant spices, which are the general name of plant spices such as star anise, pepper, cinnamon and dried tangerine peel. Compound spices are also called seasonings. In China, seasoning and seasoning are usually not the same concept. Seasonings include soy sauce, oyster sauce, monosodium glutamate, chicken essence and seasonings.
There are the following kinds of seasonings: salty seasoning, sweet seasoning, sour seasoning, spicy seasoning, umami seasoning and so on.
It is not good to eat too much chicken essence.
Chicken essence is slightly harmful to human body, so you can use it in moderation when cooking, and don't put too much chicken essence. If you put too much chicken essence, it may cause physical discomfort and affect metabolism. If there is serious poisoning. Fat and lean pork is red and white, and the ratio is close. It's not oily or astringent. It's perfect. Good elasticity, good muscle elasticity with a little pinch, delicate skin surface, not too dry or too oily. Although chicken essence tastes good, not all dishes are suitable for chicken essence. Stew some vegetables for a long time, then stew the chicken out. At this time, the excess will be given its own flavor, so you can't put any dishes in the delicious chicken. The red color of fresh pork should usually be bright red. Don't buy it if the color is abnormal. Bright color represents fresh pork, and dark color is not necessarily fresh; It may be too bright after manual processing. Remember these tips to buy good pork. Some people with special physique are not suitable for eating chicken essence. Eating chicken essence at night will cause a sore throat, severe headache, sultry and uncomfortable conditions. Everyone must pay attention to this situation, it is not suitable for eating chicken essence. Chicken essence is a common condiment in daily life. Eating too much chicken essence has a great influence on human body, which will lead to the decrease of vision and protein, and make the eyes lose their brightness, but it will also develop the effect of taurine monosodium glutamate on human retina, so it is best not to eat too much chicken essence at ordinary times. Chicken essence contains nucleotides and its metabolite is uric acid. Therefore, patients with liver disease, heart disease, dermatosis and gout should not eat chicken essence, otherwise it will easily cause unnecessary harm to the body. Chicken essence itself contains salt, which should be taken into account when cooking, and it is not easy to make the dishes too salty. Know more about the harm of chicken essence to avoid serious consequences. Although many people can make food more delicious through condiments, they should pay more attention to the correct use.