Today, when it comes to eating and drinking, and eating excess nutrients, how to eat scientifically has become a hot spot for people in China. Yesterday, the book “Nutrition and Energy on the Tip of the Tongue,†compiled by the Department of Food Science and Engineering of East China University of Science and Technology, was first published in Shanghai and interpreted various types of diet from a scientific perspective. Eating stinky tofu has a positive effect on the prevention of Alzheimer's disease. Some vinegar should be added to the boiling process of bone soup. The nutritional content of celery leaves is much richer than the celery stalks.... These people may not know the knowledge, and they are ridiculed in the book. . The book's general planner and academician Qian Xuhong, president of East China University of Science and Technology, expressed that he hopes that through the efforts of a team of experts, the people will have more scientific dietary habits. Hot pot cold oil, acute fire stir fry health Today, books with diet themes are mixed, such as Zhang Wuben's book, which made mung bean a “magic bulletâ€, but in fact, diet has its limits. "Nutrition and energy at the tip of the tongue" points out that the main value of legumes is to replace a certain amount of animal foods such as meat. Therefore, the dual burden of malnutrition and excess nutrition in urban residents is mitigated. Another example is that green leafy vegetables are favored by women with strong weight loss awareness. However, the book points out that green leafy vegetables such as spinach, leeks, and spinach are rich in oxalic acid, and they are harmful to the human body. Therefore, they should be used before frying the vegetables. Hot water, you can remove oxalic acid. Cooking is a basic feature of Chinese cuisine that distinguishes it from other dishes. Many people believe that compared with Western cooking methods, cooking causes a large loss of nutrients. However, the information provided in this book shows that as long as the method is reasonable, there is no need to worry about this. For example, before cooking, vegetables should not be “cut first and then washed†because this method will accelerate the oxidation of vitamin C and the loss of soluble substances; salt and MSG should be released when the pan is cooked because of the heat of iodine and MSG in salt. It will break down; when cooking, "crooked" and "hanging paste" will also help prevent the loss of vitamins and proteins. Experts also pointed out that "hot pot cool oil" is the best method of cooking. The oil surface should just ripple and the temperature should be below 200°C. If the oil temperature is too high, a series of decomposition and polymerization reactions will occur, releasing low-grade aldehydes, ketones and other harmful volatile components, and producing a carcinogenic macromolecule ring. Things. "Irritious and fast stir" is also a cooking method worthy of advocacy. Studies have shown that the loss of vitamin C is only 17% in dishes that are simmered with rapid fire, while the loss of vitamin C in simmered vegetables is 59%. Steamed bonito Tonga vinegar, squid soup with hot water According to Xie Jingli, director of the Department of Food Science and Engineering of East China University of Science and Technology, the book provides a scientific analysis of various Chinese dishes. For example, people rarely eat celery leaves, but this book suggests, “Don't throw away celery leaves as rubbish.†Although it is bitter, it contains much more nutritious ingredients than celery stalks. As we all know, pig bone soup drink, is a good method of calcium. In the bone soup boiling process, some vinegar should be added properly, so that the inorganic calcium salts can be dissolved into calcium acetate to increase the content of calcium ions in the bone soup, so that its nutritional value is higher. If you use squid soup, you must use hot water, because with cold water, the protein will shrink suddenly, the fish fiber will age, and the precipitation of hydrolyzed protein will become difficult, which is not conducive to the decoction of thick fish soup like milk. The book also mentioned that eating stinky tofu has a positive effect on preventing Alzheimer's disease. This is because the stinky tofu contains a large amount of vitamin B12, and the human body lacks vitamin B12, and the aging process of the brain will be accelerated, thereby inducing Alzheimer's disease. Drinking tea with food may cause indigestion Experts also gave advice on beverages. Today, many people choose to use tea as a drink at banquets. Is this drinking scientific? Studies have shown that the tannins in tea can cause the protein in foods to coagulate unfavorably, so drinking tea with meals may cause indigestion. Drinking tea while eating can affect the body's absorption of iron. Studies have also shown that drinking tea after a meal is also bad for digestion. Therefore, it is best to have tea with chrysanthemum, alfalfa, barley, roses and other herbal tea or fruit tea. When drinking red wine, many people like to blend Sprite inside. This kind of drinking is actually inappropriate. This will destroy the original pure fruit aroma on the one hand, and on the other hand, due to the addition of large amounts of sugar and gas, it will affect the original nutrient composition and efficacy. In addition, it should be noted that red wine bogey and seafood, otherwise the red wine and seafood taste will be greatly reduced.
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