Li Shizhen once recorded in Compendium of Materia Medica that "mutton warms the middle warmer to tonify deficiency, tonifies the middle warmer to replenish qi, stimulates appetite and tonifies kidney, benefits gallbladder and improves eyesight, cures fatigue and cold, and causes five strains and seven injuries".
Coupled with mutton, the taste is fresh and tender, regardless of cooking, frying, color, fragrance and taste, it is deeply loved by men, women and children, and there is even a saying that eating mutton in winter can keep you healthy for one year. However, this is unfounded. Everything has a relative edible scale. Mutton can dispel cold and warm the body, mainly because it is rich in trace elements such as protein, which can be transformed and absorbed by human body, and its nutritional value is no different from other red meat.
They are all family meats, and red meat is the most common choice. However, in recent years, health awareness has been strengthened, cancer prevention has been put on the agenda, and red meat has become unhealthy meat. In fact, red meat is just a general habit of food safety, which means that the color of raw meat is red, and the meat that darkens after cooking is collectively called red meat.
The color of meat is red, mainly because it contains a lot of hemoglobin, myoglobin, heme and so on, which is closely combined with oxygen to produce red meat.
The unhealthy red meat is closely related to its carcinogenicity. As early as reported to International Weekly, the molecule Neu5Gc contained in red meat is harmful to human health, or there is a risk of cancer in the digestive system. To solve this problem, researchers at Harvard University Cancer Center conducted relevant simulation experiments and fed the molecule to mice.
The final conclusion is that the inflammatory reaction rate of mice is as high as 90%, and the spontaneous cancer cell tumor is 6~7 times higher than that of ordinary mice. It is because of this research that red meat has entered the ranks of carcinogens.
Then the problem is coming. As red meat, can people never eat mutton again? Not exactly.
Although red meat is a carcinogen, it is only likely to cause cancer. Professor Ye of Huadu Affiliated Hospital pointed out that the red meat experiment is only aimed at animal experiments, and the human data is not sufficient. It's just that people bring it in and cause panic, not that eating red meat will cause cancer. At present, it is not clear that eating red meat will cause cancer.
As the source of high-quality protein, it is rich in water-soluble and fat-soluble vitamins, and even has related pharmacological effects. We shouldn't give up eating red meat just because of the risk of cancer, which will break the sum of human dietary structure, which will be counterproductive and have other adverse consequences.
A small amount of red meat supplement has no effect on the body, but everyone must treat it rationally. This does not mean that other meats can be eaten on a large scale:
Processed meat
Processed meat is processed by air drying, curing, smoking and other multiple treatments. Representative foods are canned food, sausage and sauce meat. Although the taste is unique, in order to prolong the shelf life, many chemicals and accessories are added. As early as many years ago, it was listed as a first-class carcinogen by the organization. It is said that eating this kind of food often increases the risk of digestive system cancer, especially intestinal cancer.
Meat products are processed at high temperature, and the nutrient elements are lost, the nutrient components are destroyed, and the nitrite content is increased. Therefore, nitrosamines synthesized by human body and precipitated protein are highly carcinogenic. Everyone needs to be vigilant. In order to improve the brightness of most processed meat, a large amount of sodium chloride is put in, and sodium ions are free in the blood, which is likely to increase the risk of blood diseases such as kidney cancer.
roast
Barbecue is a favorite food for men, women and children, especially for modern people with relatively complicated diet structure, and barbecue shops are blooming everywhere. If the temperature exceeds 300 during barbecue, heterocyclic amines will decompose. This term is unfamiliar to everyone, but it is very common. The so-called heterocyclic amine is the black solid substance left after barbecue.
When barbecuing, high temperature causes the fat contained in meat to dissolve and fall into charcoal, and burning in charcoal will produce a carcinogen called polycyclic aromatic hydrocarbons. When barbecuing, contact with such substances is a dangerous position. Long-term smoking can easily lead to pulmonary fibrosis, emphysema, pulmonary nodules, especially glassy nodules.
At present, the electric barbecue that is emerging in the market will also lead to the secretion of carcinogen-benzopyrene.
-China salted fish.
China salted fish has been listed as a first-class carcinogen by WHO, and the so-called China salted fish is China salted fish. Marinate with salt and dry. In order to prevent deterioration, it is pickled for a long time and dried at high temperature. In this way, fatty acids rich in fish will react with protein and sodium ions to generate carcinogens.
Regular consumption of China salted fish will increase the risk of nasopharyngeal carcinoma, esophageal cancer and gastrointestinal cancer, which will easily lead to gastrointestinal dysfunction and hypertension. According to the latest data, about 35% of nasopharyngeal carcinoma patients in the world are distributed in the coastal areas of China.
Simply put, it's okay to eat more than three kinds of food once in a while, but if you take them as the main food intake, on the one hand, it is not good for your health, on the other hand, it increases the risk of illness, so all foods should be moderate and not greedy.
1, fish
Fish is rich in amino acids, and protein is easily digested and absorbed by human body. Compared with pork, its fat content is only 1/5, and it is rich in unsaturated fatty acids that cannot be synthesized automatically by human body, which can effectively reduce blood lipid and prevent cardiovascular and cerebrovascular diseases.
Try to choose deep-sea fish, such as sardines and tuna salmon, which contain three fatty acids and can prevent Alzheimer's disease.
2. Chicken
Compared with common red meat, chicken has higher protein content and lower fat content, and is rich in essential amino acids. Is the best source of high-quality protein. Try to choose chicken breast for eating chicken, which has low fat content, and friends who want to lose weight should stay away from chicken skin.
3. Duck meat
The structure of duck meat makes its value close to that of chicken meat, but it is cool. Female friend has dysmenorrhea, chills and abdominal pain. People with diarrhea should eat less duck meat, especially those with cold and fever, and stay away from duck meat. Duck meat contains high content of vitamin B, which can resist inflammation, such as neuritis and beriberi.
4. Pork
Pork is rich in iron, which is an essential nutrient source for human hematopoietic red blood cells. It can improve and inhibit anemia, and can effectively prevent problems such as slow response and memory decline.
# Xia Fang Health Guide #