1. How much do you know about the misunderstanding of eating?
Myth 1: Drink sweet drinks before meals.
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Carbonated drinks not only have extremely low nutritional value, but also hinder the digestion and absorption of food in the gastrointestinal tract. In contrast, pure fruit juice, vegetable juice and fresh soybean milk are all good choices, while pure yogurt is better for the protection of drinkers. Some restaurants make their own juice, corn juice, pumpkin juice and so on. The taste is fresh and the style is fashionable, which is well worth a taste.
Myth 2: Cooking oil is more flavorful.
Many people like strong dishes, and they think it is a kind of enjoyment. But there must always be salty and light, sour and spicy in the dish, so as not to make the taste buds too tired. In addition, strong cooking often masks the stale smell and inferior texture of food raw materials, so restaurants often enthusiastically encourage diners to order such dishes.
When ordering, order some dishes with fresh seasoning, such as steaming, boiling and stewing. Two or three strong dishes are enough, and one or two hot and sour or sour fresh vegetables are used to refresh the stomach. This is outstanding, echoing, memorable, rich in taste and not too greasy.
Myth 3: There should not be too much seafood on the table.
Some diners especially like seafood products, and always feel that only eating these products can make the banquet look advanced enough. In fact, although aquatic products are nutritious and delicious, they are also the "hardest hit" of pollution. Aquatic products are characterized by the enrichment of heavy metals. If the proportion of seafood and fish dishes in a table is too high, the total intake will be greater and the risk of pollutants exceeding the standard will be greater. This will not only increase the body's detoxification burden, but may even lead to poisoning in severe cases.
It is suggested that each meal of aquatic products should be controlled at the level of 1-3 dishes, and the consumption should be properly controlled, preferably not exceeding 200 grams per meal.
Myth 4: Vegetables, bacteria and algae don't meet.
One of the great hazards of feast is the serious imbalance between animal food and plant food. Because a large amount of protein ingested in a meal cannot be fully utilized by human body, a large amount of protein will be decomposed and used as energy, and at the same time, nitrogen-containing waste will be produced, which will increase the burden on liver and kidney and hinder the acid-base balance.
During the festival, you should choose high-grade vegetarian food that you eat less on weekdays, such as fungi, high-grade emerging vegetables, health nuts, algae, potatoes and other vegetables with health care value. These vegetarians can not only promote health, but also reduce the burden on the digestive system, killing two birds with one stone. At the same time, they will also highlight the healthy quality and fashion taste of diners.
Myth 5: Eat only vegetables, not vegetables.
At present, it is an unwritten rule to eat only vegetables at banquets. I didn't remember whether to serve staple food until I had eaten enough. But eating a lot of foods rich in protein but lacking in carbohydrates on an empty stomach is not only bad for digestion, but also wastes protein and produces waste.
Editor: admin?
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