1. energy
① Analgesia: Ginger is actually a natural "master of analgesia", which is very effective for external use. The earliest extant classic of traditional Chinese medicine, Shennong Materia Medica, records that "dried ginger tastes pungent and warm, and the main chest is full of cough against the upper breath, stopping bleeding and sweating at moderate temperature, and expelling rheumatism and constipation, especially for the living."
Usage: Cut ginger into thin slices with a thickness of 1 cm, cook with strong brine, and then apply hot ginger slices on the waist and knee joint to relieve low back pain and knee joint pain caused by rainy weather and sudden weather. In addition, for various pains such as stomachache, dysmenorrhea and scapulohumeral periarthritis, ginger can be used for external application of pain points (called "Ashi point" in Chinese medicine), which has certain curative effect.
② Regulating immunity and preventing colds: A study by Cardiff University in England found that sesquiterpenes in ginger can not only fight rhinovirus (the most common cause of colds), but also relieve congestion of colds and flu.
③ Relieve joint pain: Studies have found that ginger extract can relieve knee arthritis, so the antioxidants in it help to fight inflammation.
④ Anti-inflammatory: Ginger contains gingerol, gingerol, gingerol and other active substances. It has antioxidant effect, can also inhibit the production of inflammatory factors and promote the synthesis of anti-inflammatory factors.
⑤ Protecting the digestive system: The active factors in ginger are beneficial to the digestive system and have potential inhibitory and preventive effects on gastric ulcer caused by chemical factors. The chemicals in ginger also contribute to the secretion of digestive juice, promote digestion, and relieve bloating and abdominal discomfort.
⑥ Relieve muscle pain: Ginger has natural analgesic and anti-inflammatory effects, which can relieve muscle pain after exercise.
⑦ Relieving dysmenorrhea: The study found that the effect of ginger in relieving dysmenorrhea is equivalent to ibuprofen.
Reminder: Ginger is irritating. People with poor gastrointestinal tract should never eat ginger slices and drink Jiang Shui on an empty stomach. There is a folk saying that "rotten ginger is not bad." It is believed that ginger can continue to be eaten if its taste is not affected. In fact, the content of safrole with carcinogenic effect in rotten ginger will increase, so it is recommended not to eat it.
2. Chili
① Warm stomach: Chinese medicine believes that pepper is pungent and hot, which has the functions of warming cold phlegm and exhausting air, and can relieve stomach pain and vomiting caused by stomach cold, abdominal pain, diarrhea and loss of appetite caused by cold. It is a good ingredient for strengthening and warming the stomach.
② Anti-inflammatory: Pepper contains many active ingredients such as piperine, eugenol and sesquiterpene, which has certain anti-inflammatory and antioxidant effects.
③ Prevention of Alzheimer's Harmo's disease: Studies have found that eating more luteolin-rich vegetables, such as celery and pepper, can prevent Alzheimer's Harmo's disease.
④ Regulating human immunity: Luteolin in pepper is a natural flavonoid, which helps to improve human immunity.
Reminder: People with fever symptoms such as Chili fever, dry mouth and constipation should eat less, and try to eat less when the weather is hot or dry. In addition, pepper can raise blood pressure, which can be eaten by patients with low blood pressure, but should be avoided by patients with high blood pressure.
3. cinnamon
① Care for the heart: Studies have found that a diet rich in cinnamon helps to suppress the negative effects of high-fat foods, and cinnamon also helps to prevent arteriosclerosis and reduce the risk of heart disease.
② Regulating blood sugar: Cinnamon is rich in antioxidants, which helps to regulate blood sugar and reduce the risk of diabetes and heart disease.
③ Improving brain function: Smelling the aroma of cinnamon can accelerate visual motor response and improve attention and cognitive ability, while eating cinnamon can significantly improve brain function.
Seasoning can also help you "lock in" nutrition.
1. salt of water-soluble vitamins.
Scalding vegetables may cause the loss of water-soluble vitamins, such as vitamin C. Adding proper amount of salt to boiling water can slow down the diffusion of soluble components in vegetables into water. Not too much salt, just half a spoonful of water and half a spoonful.
2. Vinegar helps to promote the dissolution of calcium.
Acetic acid can soften bones and promote the dissolution of calcium in bones. Stewing fish soup and bone soup with vinegar can dissolve the calcium in the soup and strengthen the body's absorption of calcium.
3. Spices such as onion, garlic, fennel and pepper can reduce fat oxidation.
This spice is rich in polyphenols and flavonoids and has strong oxidation ability. Adding it to the wok not only increases the flavor, but also slows down the oxidation of oil at high temperature and protects the nutrients in the dish.
4. Starch helps to reduce the degradation in protein.
Thicken with starch when cooking or paste with starch when frying fish and steak can avoid direct contact between food and hot oil, and reduce protein denaturation and vitamin oxidation loss.