More birds and less livestock protect the heart. Most people love and fear meat. Love is rich in nutrition and delicious; I'm afraid it is because of its high fat content, which is easily associated with hyperlipidemia and even coronary heart disease, stroke, diabetes and other diseases. How to solve this problem? One of the tricks is to eat more poultry and less livestock. Compared with pig, cattle, sheep and other livestock meat, poultry meat belongs to animal fat, but the structure of the fat contained is different. Animal meat is rich in saturated fatty acids and high in cholesterol, while poultry meat such as goose, duck and chicken not only has less fat (only 1/4 ~ 1/3 of the former), but also has a structure closer to olive oil, so it has the function of protecting the heart. As far as poultry meat is concerned, if there are two kinds of raw meat and cooked meat in front of you, which do you prefer? Cooked meat products are convenient to eat and taste good. You may prefer cooked meat products. However, you will make the mistake of taking nitrite. Because nitrite is added in the process of making cooked meat products, the purpose is to make food fresh by its antiseptic effect. However, once nitrite enters the human body, it can be decomposed into nitrosamines with strong carcinogenic effect, which seriously threatens people's health. How to activate the brain by reducing more and oxidizing less to ensure brain health? How to improve the efficiency of brain use? Nutritionists point out: eat more reduced food and less oxidized food. The so-called oxidized food refers to those foods rich in lipid peroxide, such as fried food, instant noodles, hamburgers, etc., and high-calorie oily food, fat meat and fruit juice also belong to this category. These foods can undergo oxidation reaction in the human body, destroy the normal molecular structure of the cerebral vascular wall, narrow the cerebral vascular, affect the blood flow, produce adverse stimulation to the physiological activities of the brain, and lead to mental retardation. Reducing food contains carotene, superoxide dismutase and other components, which can prevent the oxidation reaction of the cerebral vascular wall or "reduce" the oxidation reaction that has already occurred, thus ensuring smooth cerebral blood vessels and sufficient blood supply to the brain, and keeping awake and active at all times. At present, the incidence of cardiovascular and cerebrovascular diseases such as coronary heart disease and cerebral infarction is increasing day by day, and it has become the "number one killer" of China people. In addition to the traditional "three highs" such as hyperlipidemia, hypertension and hyperglycemia, there is also a big curse, that is, hyperhomocysteinemia. Experts found that a substance called homocysteine, if its concentration in blood is too high, will cause arteriosclerosis, which will eventually lead to myocardial infarction, stroke and Alzheimer's disease. One of the reasons for the increase of homocysteine in blood is eating more and more finely processed foods. Nutritionists analyzed the nutritional components of various vegetables and found a rule: the nutritional value of vegetables is related to their color depth. The darker the color of vegetables, the more vitamins and carotene they contain, and vice versa. According to this rule, the order of discharge is: green vegetables, red and yellow vegetables and Chinese cabbage. Green vegetables are rich in calcium, folic acid and vitamin C, in addition, there are many chlorophyll with cancer prevention and disease prevention functions. Matters needing attention in spring diet Spring (from beginning of spring to long summer) is the season when everything grows and everything is renewed. What nutrients should I take in spring and how to adjust my diet? It's simple. We can sum it up with such a jingle: "The weather gets warmer in spring, the diet should be light and heavy, eat more fresh vegetables, and the wine and meat are less spicy to ensure health and longevity."