1, the active brain is more "reduced" and less "oxidized"
The reduced food contains carotene, superoxide dismutase and other components, which can block the oxidation reaction of the cerebral vascular wall or "reduce" the oxidation reaction that has already occurred, thus ensuring smooth cerebral vessels, sufficient blood supply to the brain, and always staying awake and lively.
2. Eat more poultry meat and less livestock meat to hide your heart.
Compared with pig, cattle, sheep and other livestock meat, poultry meat belongs to animal fat, but the structure of the fat contained is different. Livestock 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.
3. Eat more "raw" and less "cooked" to reduce carcinogens.
As far as poultry meat is concerned, which do you prefer, raw or cooked? 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 keep food fresh by its antiseptic effect. However, once nitrite enters the human body, it can be decomposed into nitrosamines, which have a strong carcinogenic effect and are mainly harmful to human health.
4. Eat more "coarse" and less "fine" to cover blood vessels.
Experts at home and abroad have discussed and created a substance called homocysteine. If its concentration in blood is too high, it will cause arteriosclerosis, which will eventually lead to myocardial infarction, stroke and death of Alzheimer's disease. One of the reasons why homocysteine in the blood will rise is that more and more people eat finely processed food.
5, eat more "green" and eat less "white" to prolong life.
Nutritionists analyzed the nutritional components of various vegetables and created 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.