Top 10 benefits of eating beef

Along with people’s concern about health, the nutritional level of food is increasingly considered, but most people are often concerned about the nutrition of a single food, such as “beans have kidney effect,” “Eating bitter melon can lower blood sugar.Lu Chunjing, the chairman of the Nutrition Branch of the Chinese Medical Association, told reporters that from the perspective of modern nutrition science, if two or more foods are properly matched, they will help nutritional supplementation and complement each other and exert their effects on the human body.The greatest effect of health care, however, has been ignored for a long time.

  现代营养学:讲究营养素的互补  “我们常吃的‘西红柿炒鸡蛋’其实就是食物搭配中最成功的例子之一,”中国中医研究院广安门医院食疗营养部主任王宜对记者说,“因为Eggs are rich in protein and various vitamins, including B vitamins, nicotinic acid, and lecithin, but they are only rich in vitamin C. Tomatoes are rich in vitamin C, which just replaces its defects, so it is placed at the same time.Eating together can complement the nutrition of the diet, which is the focus of modern nutrition on food matching.

Examples like this abound in our lives. Wang Yi said that we advocate that we should eat miscellaneous grains from the perspective of nutritional complementarity. The most typical is beans.

Beans are foods rich in protein, but the amino acid content of different types of beans is high or low, so it is best not to eat only one type. Mixed eating can improve protein absorption and biological value.

  There are also many examples of errors caused by not understanding the nutritional content of food. Lu Chunjing pointed out that some food combinations are only based on taste, which may cause damage to health.

For example, some people often eat tea eggs: in addition to alkaloids, there are acidic substances in tea. These compounds combine with iron in eggs, which has a stimulating effect on the stomach and is not conducive to digestion and absorption.

And it is best not to add cucumber when eating “Big Harvest”. Wang Yi is particularly prominent because cucumber contains an enzyme that will destroy the body’s absorption of vitamin C in other vegetables.

“Unfortunately, there are hardly any” big harvest “in restaurants without cucumbers,” said Wang Yi, who was particularly sorry for the nutritional loss caused by improper food mix.

  Traditional medicine: The fact that food is paired with food to strengthen the therapeutic effect has improved in TCM more than 2000 years ago. Zhang Hude, a professor in the health room of Beijing University of Chinese Medicine, told reporters that the main basis is the “qi” and “taste” of food.
He said that Chinese medicine believes that food has “four qi” (cold, hot, warm, cold) and “five flavors” (xin, sweet, sour, bitter, salty). The principle of food pairing is cold and hot, and Xin and sweet, etc.balance.

  Specifically, Professor Zhang pointed out that there are four types of food matching in traditional Chinese medicine. The first two can enhance the effect of food therapy. First, the two must complement each other, that is, foods with basically the same performance or similar performance in certain aspects can be mixed to different degrees.To enhance the superior therapeutic effect.

For example, in the “Angelica Ginger and Lamb Soup”, the compatibility of the mutton with warm blood and blood, the angelica with blood and pain relief, and ginger with warm and cold, can enhance the function of tonifying the cold and relieve pain, and at the same time remove the smell of lamb.

The second is to kill each other, that is, when two foods are used together, the toxicity or side effects of one food can be reduced or eliminated by the other food.

For example, garlic can be poisoned by mushrooms, lentils, olives, puffer fish, fish, and crab.

  Professor Zhang said that there are two other situations in food matching that may reduce the effect of diet, so avoid them: First, evil, that is, after two foods are used together, most of the functions are reduced or even lost.

Such as eating mutton, dog meat and other food to warm the blood, try not to eat mung beans, fresh radish, watermelon and so on, otherwise it will weaken the former’s warming effect.

The second is the opposite.

That is, when the two foods are used together, they can produce toxic reactions or obvious substitutes such as diarrhea, honey, green onion, cucumber, peanut, goose, duck, etc.

  How to match in life Do not speak from the perspective of modern nutrition or traditional Chinese medicine theory. To understand food matching, you need certain professional knowledge. For ordinary people, is there a better way in life?Is the food more scientific?

  Li Ruifen, the chief nutritionist of the Beijing Military Region General Hospital and a well-known local nutritionist, believes that the purpose of food matching is to achieve goals and nutritional balance on the ground. Therefore, eating as many different types of food as possible in life is the most basic matching principle.
For example, some nutritionists have suggested that people eat 30-35 foods a day in addition to water.

This number seems to be large, but it is not difficult to achieve in fact, because the seasonings in food such as pepper, aniseed and so on are counted as one of them.

In addition to “more”, we should also pay attention to “far” and “miscellaneous”.

“Far” is the farther the species of food you eat in a day, for example, chicken, fish, and pig are better than chicken, duck, goose or pig, cow, and sheep. “Miscellaneous” is vegetables, meat, and grain.Eat different kinds of foods so that nutrients work together.

  In addition, there are some collocations that are also essential. Li Ruifen said that the first is to emphasize the balance between staple food and non-staple food.

Millet, oats, sorghum, corn and other miscellaneous grains are rich in mineral nutrients. The human body cannot synthesize and can only rely on external intake. Therefore, it is not possible to eat only vegetables and meat instead of staple foods.

The second is a balanced mix of acidic foods and alkaline foods.

Acidic foods include foods containing impurities such as sulfur, phosphorus, and chlorine, such as meat, eggs, poultry, fish, shrimp, rice noodles, etc .; alkaline foods are mainly foods containing calcium, potassium, sodium, magnesium and other metal impurities.Including vegetables, fruits, beans, milk, tea, fungi and more.

Eating too much acidic food can make people feel tired, memory loss, inattention, backache and leg pain, increase the chance of illness, and need certain alkaline foods to neutralize.

The third is the balance between dry and thin.

Eating only dry foods can affect gastrointestinal absorption and easily lead to constipation; eating lightly can easily cause vitamin deficiency.

Li Ruifen believes that as long as the major principles of food matching are mastered in the diet, nutritional balance can be basically guaranteed.