The book Shou Shi Bao Yuan in the Ming Dynasty also said: "Those who are good at keeping in good health will raise the inside, those who are not good at keeping in good health will raise the outside, and those who raise the inside will pass through the viscera and blood vessels, so that the whole body will be smooth and all diseases will not be cured. Those who seek food outside indulge their appetites, taste delicious food and enjoy inferior food. Although the body is full of happiness, the spirit is cruel, the viscera are turbid, and the spirit is weak, so that peace can be guaranteed. " The so-called fat, sweet and thick taste is what Chinese medicine says, which generally refers to very greasy, sweet and greasy fine food or food with strong taste. This kind of food is high in fat and sugar, which easily leads to obesity.

Furthermore, overeating greasy food weakens digestive function, and also causes indigestion and gastrointestinal dysfunction, thus affecting the normal absorption of nutrients. The "beautiful" Cantonese who have been cooking soup for a long time and have no nutrition attach the highest importance to soup, which can be seen from their praise of soup and beauty with the same word "beautiful". Guangdong people refer to the process of boiling soup as "boiling", and think that the longer the boiling time, the better, and a pot is a long time. In fact, this is unscientific: vitamins C, B, amino acids and other extremely nutritious components also have the weakness of "fear of heat", and will be lost above 80℃. So slow fire for a long time will destroy these nutrients, but it is the essence that evaporates. Freezing is often repeated, which is actually very wrong. The shelf life of food is as long as 3 months. Taking fish as an example, some studies show that when stored at-18℃ for 3 months, the nutritional components in fish are very obviously lost, especially vitamin A and vitamin E, which will probably lose 20% ~ 30%.

Vegetables and fruits should also be bought and eaten now, and vitamins are less and less every day. Therefore, eat while the food is still fresh, and don't wait until there is no nutrition. Many housewives thaw a large piece of frozen meat and then freeze the rest in the refrigerator, thinking that it can keep fresh for a long time.

In fact, this is a wrong approach. Studies have shown that repeated freezing of fish and meat will lead to the loss of nutrients and affect the taste. In addition, the general preservation should be "quick freezing and slow freezing", that is, quick freezing and slow thawing. Sometimes, in order to speed up thawing, people will wash frozen meat with hot water, which is also wrong.