As we all know, people with high blood pressure should eat less salt, but few people know that the harm caused by eating more salt is not just raising blood pressure. The following types of people must also eat less salt. People who often have headaches. Many people have had this experience. After eating a big meal, they are prone to headaches. In the latest study, subjects were given a high-salt, medium-salt, and low-salt diet for 30 days. The results showed that people who ate 8 grams of salt a day had more than one-third more headaches than those who ate 4 grams of salt. No matter what kind of food you eat, if you eat more salt, you will have the same reaction. This study confirms that eating more salt may be closely related to headaches. Frequent headaches and friends may wish to try less salt. Easy to edema people. Moisture retention in the body is closely related to the amount of sodium intake. Some women with poor blood circulation, although the heart, kidney disease, but it is prone to mild edema, especially a few days before the menstrual cramps, this situation is more obvious, his face looks swollen. The increase in water retention caused by hormone levels, coupled with the large intake of salt, can increase discomfort such as bloating, swollen face, and headaches. Studies have long found that high-salt diets promote tissue edema. Women who have suffered long-term premenstrual syndrome (fatigue and mood) must take the initiative to control salt and eat lighter food before menstruation. People with chronic pharyngitis. After eating a food with a high salt content, many people can obviously feel an increase in throat mucus and unclear phlegm. People with frequent throat inflammation and cough discomfort should not eat too salty, too spicy, fried or smoked foods. There are also many snacks such as fried seeds, fried peanuts and salted nuts. Eat less. People with poor skin. When eating more salt, due to the effect of osmotic pressure, the moisture in the body tissue will be reduced, and the water discharged from the body will increase, which is also not conducive to skin water retention. Therefore, a low salt diet is an important measure to improve skin quality. People with bad stomach. Compared with foods that contain less salt, excessively salty foods will reduce the viscosity of protective mucus in the stomach, reduce its protective effect on the stomach wall, and cause various harmful substances in the food to act on the stomach wall more easily, thus promoting more The occurrence of stomach diseases. Epidemiological studies have shown a positive correlation between salt intake and gastric cancer risk. Osteoporosis. When the intake of sodium is too much, the body will try to drain sodium, but at the same time it will increase the discharge of urinary calcium. For osteoporosis people, this is simply worse. Therefore, it is correct to follow the statement that eating less salt equals more calcium. Kidney disease. Excess sodium is excreted from the kidneys, so eating more salt will greatly increase the burden on the kidneys. Therefore, patients with kidney disease must strictly control salt. 5 strokes to reduce salt and salt Salt or salty condiments are less. Can dishes be delicious? In fact, it is not difficult to solve this problem. As long as you pay attention to the cooking methods and seasoning methods of food, you can enjoy delicious food while ensuring your health. Method 1: Put salt in the evening and put salt early. To achieve the same salty taste, late salt release is less salty than salt. Method 2: Put more vinegar, less sugar. There is a wonderful interaction between tastes in foods. For example, a small amount of salt can highlight the sweetness of a lot of sugar, and putting a spoonful of sugar can reduce the saltiness of the dish. On the contrary, the sour taste can enhance the salty taste. When you put more vinegar, you cannot feel the saltiness is too light. Method 3: Limit salted food ingredients. In addition to salt and soy sauce, many spices and food ingredients contain salt, such as chicken, bean paste, yellow sauce, soybean meal, seafood sauce, dried shrimp, shrimp and so on. Method 4: Use low-sodium flavorings. The use of low-sodium salt is the simplest method of reducing salt intake in the home. It can easily reduce salt intake while hardly affecting the savory sensation while effectively increasing potassium intake. Method 5: Look at the sodium content when purchasing processed foods. Read the nutrient composition list on the product package carefully and find those products that are as delicious as those with the same low sodium content.
operation in China.
Intranasal spray administration, no injection and no pain
Produced with SPF embryonated eggs
pollution is excluded.
Influenza Vaccine,Influenza Vaccine Development,Influenza Vaccine Strains,Flu Vaccine Changchun BCHT Biotechnology Co. , https://www.ccbcht.net
7 people must eat less salt to teach you 5 strokes to reduce salt and salt
Influenza Vaccine, Live, Nasal, Freeze-dried Exclusively authorized by the WHO in China WHO
Influenza Vaccine, Live, Nasal, Freeze-dried is a cooperative project with the WHO, which has been included in Global Action Plan for Influenza Vaccines (GAP)[1]. Hundreds of millions of doses have been used in the world, and Changchun BCHT Biotechnology Co. has the exclusive right of production and
The vaccine is inoculated by nasal spray, equipped with nasal spray device, and only needs to spray once a year in two nostrils to prevent influenza.
Mucosal immunity + Cellular immunity + Humoral immunity
After influenza virus attacks human body, it widely exists in nasal cavity, respiratory tract and other mucosal parts, as well as in body fluids and cells.
Vaccination of Influenza Vaccine, Live, Nasal, Freeze-dried can quickly stimulate the triple immune response of human body, and carry out defense
against viruses in different parts:
·Intranasal administration can produce mucosal immunity (IgA antibody), which forms the first immune defense line in the nasal cavity.
·Produce humoral immunity (IgG antibody) to remove influenza virus from body fluids.
·Produce cellular immunity (T cells) to remove influenza virus from cells
3+N More extensive protection
The production strains are recommended and supplied by the WHO every year.
The vaccine can not only effectively resist the vaccine strain, but also produce cross immunity to other subtypes of influenza virus.
The chick embryos for vaccine production comes from SPF (specific pathogen free) chicken flocks, so the risk of exogenous pathogenic microorganism
Free of inactivator, split agent and preservative
High protection and fast antibody production
This is the first influenza vaccine in China that has been evaluated by the protection effect of etiology in clinical stage. The protective effect of phase III
clinical trial is consistent with the literature[2]
.
First, the immune barrier was formed in the nasal mucosa after LAIV vaccination. It has been reported that the antibody of nasal mucosa can be
produced in 3 days[3], which greatly shortens the time for vaccine to produce
protective effect.