What are the benefits of beef to health? Potassium is a mineral that most athletes lack in their diet. Low level of potassium can inhibit the synthesis of protein and the production of growth hormone, thus affecting the growth of muscle. Beef is rich in protein: 4 ounces of lean tenderloin can produce 22 grams of first-class protein.
What effect does beef have on health?
We should know that beef is low in fat, but it is rich in conjugated linoleic acid, which is an antioxidant and can effectively reduce the tissue damage caused by our exercise. Linoleic acid in beef can keep our muscle state well and help to keep fit.
Chinese medicine says that zinc is another antioxidant, which helps to synthesize protein and promote muscle growth. Zinc strengthens the immune system together with glutamate and vitamin B6***. Magnesium supports the synthesis of protein, enhances muscle strength and, more importantly, improves the efficiency of insulin anabolism.
In addition to the above functions of beef, beef also contains vitamin B 12, which can continuously provide people with heat and maintain human balance and health. This is why some people like to eat beef before strenuous exercise.
Beef is fit for human consumption.
1. The general public can eat it. It is suitable for patients who are nursed back to health after operation and illness, as well as those with qi stagnation and shortness of breath, weakness of muscles and bones, anemia and long illness, and yellow complexion.
2. People with infectious diseases, liver diseases and kidney diseases should be careful to eat; Beef is a hair growth product. People suffering from scabies, eczema, acne and itching should use it with caution.
3. People with high cholesterol, high fat, old people, children and weak digestive ability should not eat more.
How to cook beef?
1. When cooking, put a hawthorn, an orange peel or a little tea, and beef will rot easily.
2. Coat the old beef with mustard the night before cooking, rinse it with cold water the next day, then cook it in a pot, and add some wine and vinegar when cooking. After this treatment, the old beef is easy to boil, fresh and tender, delicious and fragrant.
3. The fibrous tissue of beef is coarse, and there are many connective tissues, so cut it horizontally, and cut off the long fiber, not along the fibrous tissue, otherwise it will not be delicious and chewy.
Beef tends to turn black and deteriorate after being blown by the wind, so we should pay attention to preservation. Stewed beef with red dates is helpful for muscle growth and wound healing.
Through the above introduction, I believe everyone has a good understanding of some good nutritional values and effects of beef, and also has a good understanding of which groups of people beef is not suitable for eating. We also need to master some delicious methods of beef, which can be combined with our own tastes and preferences, delicious and nutritious.