The magical food effect of lecithin
Lecithin is called "the third nutrient" alongside protein and vitamins. However, few people really know about lecithin. 1844, the Frenchman Gohley discovered lecithin (egg yolk) from egg yolk, which was named Lecithos in Greek and lecithin in English, and its mystery was unveiled. Lecithin is the basic substance of life, and human life can not be separated from its nourishment and protection from beginning to end. Lecithin exists in every cell, especially in the brain and nervous system, blood circulation system, immune system and important organs such as liver, heart and kidney.
At present, the main sources of phospholipids we eat are soybean phospholipids and egg yolk phospholipids, and what is the difference between these two phospholipids in essence?
Generally speaking, phospholipids refer to soybean phospholipids, mainly soybean phospholipids, which contain neutral oil and other non-phospholipid components, such as pigments, sugars, galactosides and cerebrosides. Phospholipids are the general name of a class of lipids, which contain a variety of phosphorus-containing components. Soybean lecithin or soybean lecithin contains lecithin, cephalin, cardiolipin, phosphatidic acid (PA), phosphatidylglycerol (PG), acetal phospholipid, lysophospholipid, etc. Its various nutrients are of great benefit to human body, and its cost is low. Therefore, most of the products sold in the market are soybean lecithin.
When it comes to egg yolk phospholipids, there are still sources. The word "lecithin" comes from Greek egg yolk "Lekithos". 1846, Gobley separated phosphorus-containing fatty substances from egg yolk and named them phospholipids. Egg yolk phospholipids belong to animal embryo phospholipids, which contain a lot of cholesterol and triglycerides, as well as many indispensable nutrients and trace elements. Egg yolk lecithin can emulsify cholesterol into very fine particles, which can be used by tissues through blood vessel walls without increasing cholesterol in plasma. Undoubtedly, egg yolk lecithin has the highest nutritional value among similar products at present. But what many people don't know is that due to its extraction technology, process limitations and cost considerations, the amount of egg yolk lecithin successfully prepared is very small. Even if there is, the price is quite expensive. I hope people can identify the fake goods in the market under the banner of egg yolk lecithin.
So we need to take it from other foods. Here are some ways to eat everyday-
L, wash the eggs with boiling water and add honey to eat every day;
2, homemade soy milk. Wash a proper amount of soybeans, soak them in boiling water overnight, grind them into slurry in the morning, then heat them to 80℃ and add a proper amount of honey to drink;
3. Fish head soup. Cut the fish head into several pieces, and pay attention to the fish brain and fat. First put ginger and garlic in the oil pan, fry the fish head for a while, then pour boiling water until it is milky white, and turn off the heat. Finally, add salt, monosodium glutamate and onion. In addition to lecithin, this soup is also rich in so-called "brain gold" and is an excellent brain-nourishing food. Eat everything except bones;
4, cold tofu;
5, fried pork slices with black fungus.
Protein is a complex nitrogen-containing organic compound with a large molecular weight, most of which is tens of thousands to millions, and the long axis of the molecule is as long as 1 ~ 100 um. They are connected by 20 amino acids through amide bonds ... Generally, the nitrogen content in protein is 16%, that is, 1 nitrogen is equivalent to 6.25 parts of protein, that is, 6.25 parts. ...
Among animal proteins, protein of milk and eggs is the best among all foods in protein, because it is the easiest to digest and has complete amino acids, so it is not easy to cause gout attacks.
The protein content of egg yolk is slightly higher than that of protein, but an egg yolk can contain as much as 300 mg of cholesterol. Even people without heart disease should not eat more egg yolk. protein's cholesterol content is 0; Egg yolk contains a lot of oil. Usually, we don't see oil in the egg yolk, but when you bake the egg yolk in the microwave oven, you will find that a lot of oil can flow out. You can also see the oil in the salted egg yolk. The calorie of egg yolk is six times that of protein, so egg yolk is also a high-calorie food, and it is a food that people who need to lose weight need to go on a diet.
Milk not only supplements protein, but also provides abundant calcium, which can prevent calcium deficiency. Skim milk powder has the highest calcium content and almost no fat, so milk made from skim milk powder is the best protein and calcium source for adults to keep slim.
The best vegetable protein is soybean protein, which contains 35% protein and is easy to absorb. Therefore, soy protein has always been the main source of protein for vegetarians. Bean products can lower cholesterol and fight cancer. Soybean protein is rich in isoflavones, which are hormone-like compounds that can inhibit the growth of tumor cells caused by hormone imbalance. Besides, edible fungi are the main source of protein for slimming people.
There is 20g protein per100g sesame sauce, which is higher than protein in lean pork, eggs, small yellow croaker and pomfret.
nitrogen equilibrium
Protein is decomposed into amino acids and small peptides in the digestive tract and absorbed. Most of them are used to synthesize tissue proteins, repair and grow damaged muscle tissues after exercise, and some of them are also used to synthesize various functional proteins and nitrogen-containing compounds other than protein, such as purine and creatine. After some amino acids are absorbed, they are decomposed in the body for energy supply.
Under the condition that the body does not ingest protein at all, protein in the body is still being decomposed and synthesized. An adult man weighing 60 kilograms still excretes 3.2 grams of nitrogen from urine, feces, skin and secretions every day, which is equivalent to 20 grams of protein. This inevitable consumption of nitrogen without intake of protein is called "necessary nitrogen loss". In other words, an adult male weighing 60kg should consume at least 20g of high-quality protein every day. Maintain normal protein metabolism in the body.
In a certain period of time, the relationship between nitrogen intake and nitrogen excretion is called "nitrogen balance", which is used to measure the protein requirement of human body and evaluate the protein status of human muscles.
There are three situations of nitrogen balance:
1, nitrogen balance: in a certain period of time, the amount of nitrogen taken in is equal to the amount of nitrogen discharged. It means that the synthesis and decomposition of protein in human body are in a balanced state, and the muscle circumference of human body is in the original circumference and level.
2. Positive nitrogen balance: the intake of nitrogen is greater than the discharge of nitrogen, and the synthesis of protein is greater than the decomposition, so the damaged muscle fibers will be quickly repaired and increased after exercise. Muscles are in a state of decline.
3. Negative nitrogen balance: nitrogen intake is less than nitrogen elimination, and protein synthesis is less than decomposition. At this time, the muscle protein of human body provides energy for the decomposition of physical activities.