Which is healthier, take-out or cooking by yourself?

Since the national fight against the epidemic, people have paid more and more attention to food safety. Even now that major companies are starting to resume work, it's hard to see everyone get together for takeout. Some people have learned cooking skills in the past month, from ordinary cooking to West Point.

What makes people wonder is, is it better to order takeout or bring your own food?

Let's look at the way of take-out. In order to avoid being infected with the virus during the epidemic, everyone is strictly guarding against going out and wearing masks. For those who can't cook, they will choose take-out. Takeaway is delicious, but nutritionally, takeout in most restaurants may have the characteristics of high calorie and low dietary fiber.

Long-term consumption will not only increase the burden of gastrointestinal and liver metabolism, but also easily increase the probability of chronic diseases. This requires everyone to learn how to eat healthily. In view of the problem of high fat, we can prepare a cup of warm water to wash off the fat particles floating on vegetables, reduce calorie intake and control weight.

Abandon the fat meat and processed meat in meat, and choose white meat and fish as high-quality protein sources. Its protein amino acid ratio model is closer to the human protein amino acid model, which is easier to be digested and absorbed by the stomach and meets the needs of office workers for one day.

Choose whole wheat as the staple food, such as oats, quinoa, brown rice and millet, and replace half of the fine staple food with coarse grains. The overall content is mainly fist size, which can reduce the impact on insulin and is more conducive to controlling blood sugar. If you don't eat enough vegetables and fruits for lunch, you can also bring cucumbers, tomatoes, apples, pears, strawberries and so on. From home, this can relieve the screaming of the stomach and let the body recover its strength.

For people who often bring meals, there is no need to worry about nitrite poisoning. Nitrite exists in most foods in life, and the nitrite content in water, animal food and plant food is very low, which generally does not cause food problems. In collocation, China residents' dietary pagoda is the main food, and at least 25 kinds of food are eaten every week, which can meet the nutritional needs of the body.

When storing, avoid bringing bacteria in saliva into meals, and don't wait until after meals. Put the prepared food into the lunch box in advance, cover it and let it cool in time. By forming a large negative pressure in food, microbial growth can be avoided to the greatest extent, and eating is safer.

What really worries about nitrite is preserved food. They will turn nitrate in various vegetables into nitrite through temperature, a lot of salt and time, and the body will accumulate nitrite for a long time. When it reacts with amines in protein, nitrosamines are easily produced. It is a 1 carcinogen that can be recognized by the National Cancer Institute of the World Health Organization. It's better for everyone to eat less.