1, harmful meat processing method
(1) processed meat
Ham and other products are mostly high-sodium foods. Eating too much will lead to high salt intake, blood pressure fluctuation and renal function damage. Some preservatives, color enhancers and color fixatives will be added to some ham, braised pork and other products sold in the market, which will increase the burden on human liver in 2008. Processed meat will contain a certain amount of nitrite, which is also a major hidden danger leading to some cancers.
(2) Fried meat
Fried food is listed as one of the top ten junk foods by the World Health Organization, and fried meat is the hardest hit area of "bad fat". Deep-fried meat has high energy density, and it is easy to lead to obesity if eaten frequently. Oils and oxidants contained in fried foods are the most dangerous foods that lead to hyperlipidemia and coronary heart disease. In the process of frying, a large number of carcinogens are generally produced. Studies show that people who often eat fried foods are much more likely to develop certain cancers than those who don't or seldom eat fried foods.
(3) Canned meat
The nutrients in canned meat are destroyed a lot, and the vitamins in it are almost destroyed. Moreover, protein in canned food tends to deteriorate, and its nutritional value is greatly reduced. Although marine fish is an excellent meat choice, it is not recommended to eat canned marine fish, such as canned sardines and canned tuna. Canned fish not only destroys protein, but also contains a lot of purine, which will aggravate the condition of patients with gout and hyperuricemia.
(4) Cured meat
Don't eat bacon and the like often. First, because cured meat is a high-sodium food, the burden on the kidneys of people who often eat high-sodium food will increase; Second, nitrite and other harmful substances will be produced during the ripening process, which will increase the risk of malignant tumors such as nasopharyngeal carcinoma. In addition, high concentration of salt will seriously damage gastrointestinal mucosa and increase the probability of gastrointestinal inflammation and ulcer. Studies have found that people who often eat bacon and sausages have a higher risk of colon cancer than those who don't eat or rarely eat bacon.
2. Which kind of meat is healthier?
(1) Chicken
Chicken, the least fat meat. The chicken here refers to the skinless chicken, because almost all the fat in the chicken skin is. Every 100g of skinless chicken contains 24g of protein, but the fat is only 0.7g. Chicken has a good therapeutic effect on malnutrition, chills, fatigue, irregular menstruation, anemia and physical weakness.
(2) Beef
Beef, the strongest meat. Beef is the most suitable food for people who are weak and mentally retarded. The amino acid composition of beef protein is closer to the needs of human body than pork, which can improve the disease resistance of human body. It is especially suitable for people who are growing and recuperating after surgery and illness, such as replenishing blood loss and repairing tissues. However, the muscle fiber of beef is rough and difficult to digest, and the content of cholesterol and fat is high, so the elderly, children and people with weak digestive ability should not eat more.
(3) Pork
Pork, the meat with the most iron supplement. There is a big difference between fat and lean pork. Fat is high in fat and low in protein. Eating too much can easily lead to diseases such as hyperlipidemia and obesity. Most of protein is concentrated in lean meat, which also contains hemoglobin, which can supplement iron and prevent anemia. Hemoglobin in meat is better absorbed than that in plants, so eating lean meat to supplement iron is better than eating vegetables.
(4) Mutton
Mutton, the most nutritious meat. Mutton has the effects of strengthening yang, nourishing essence and blood, and treating lung deficiency, which is quite beneficial to patients with asthma, tracheitis, lung disease and deficiency-cold syndrome. It can also tonify kidney, strengthen yang, tonify deficiency, keep out the cold and strengthen the body. It is a treasure of nourishing and dietotherapy in winter. However, it should be noted that mutton is warm after all and not suitable for everyone. People with excessive fire due to yin deficiency, cough with excessive phlegm, indigestion, arthritis, eczema and fever should not eat.
3. Meat collocation
1. Garlic pork
There is a folk saying that "eating meat without garlic reduces nutrition by half", which is indeed scientifically based. The content of vitamin B 1 in pork is 9 times higher than that in other meats on average, but this vitamin is unstable and stays in the human body for a short time. If you eat garlic together, allicin in garlic will combine with vitamin B 1, making it water-soluble and fat-soluble, greatly increasing the absorption and utilization of human body, and the health care effect will be better.
2. Ginger and mutton
Mutton tonifies the yang and warms the body, while ginger warms the cold. The combination of the two can warm the body. At the same time, it can also drive away exogenous pathogens and treat wind-cold abdominal pain.
3. Potato and beef
Beef has high nutritional value and has the function of strengthening the spleen and stomach. However, beef is rough and sometimes destroys the gastric mucosa. Cooking potatoes with it is not only delicious, but also rich in vitamins, which can protect the gastric mucosa.
4. Pork liver with persimmon pepper
For anemic people, children and adolescents, the food for enriching blood is animal liver and lean meat. Animal liver is rich in iron, but many dietary factors affect the absorption and utilization of iron. The absorption of iron must be changed from high-priced iron to low-priced iron complex, which requires the action of vitamin C, and pork liver with bell pepper is a double blow, because bell pepper is rich in vitamin C, and the vitamin C content in 100 g bell pepper is 72 mg, which is 2.3 times that of spinach and 4 times that of tomato. At the same time, dietary fiber in persimmon pepper can promote the excretion of cholesterol in food. There are also stir-fried persimmon peppers and pig liver, which are rich in fat-soluble vitamins and β -carotene and can be completely absorbed and utilized.
5.honey turtle
It is not only sweet and delicious, but also rich in protein, fat, vitamins, and contains octanoic acid, polybasic acid, silicic acid and so on. It is really a rare fitness agent, which has curative effect on heart disease, gastrointestinal diseases and anemia, and can also promote growth and prevent aging.