"Compendium of Materia Medica" also records that beef can "soothe middle energizer, nourish spleen and stomach, tonify deficiency, strengthen bones and muscles, eliminate edema and remove moisture".
Chinese medicine believes that beef can be used to regulate weakness caused by physical weakness, improve abdominal distension and edema caused by spleen deficiency, and also has a certain conditioning effect on soreness of waist and knees and diabetes.
Modern research has found that although the nutritional composition varies with the type, growing area and meat location of cattle, generally speaking, every100g of beef contains about 20g of protein and10g of fat.
Beef is rich in sarcosine and carnitine, which can effectively supplement adenosine triphosphate, thus promoting fat metabolism, and the amino acids produced can increase muscle and enhance muscle strength.
In addition, beef is rich in vitamin B6, which can promote the metabolism and synthesis of protein and enhance immunity.
Beef is good, but those with real heat in the body should use it with caution and should not eat more to avoid indigestion; Beef should not be eaten with brown sugar, catfish and snails. Beef can't be used with Achyranthes bidentata and Rhizoma Curculiginis.
According to Notes on Materia Medica, the "four flavors and five flavors" of pork are sweet and slightly cold. It has the effects of tonifying kidney and nourishing yin, benefiting qi and nourishing blood, and reducing swelling. Can be used for spleen and stomach weakness, emaciation, etc.
Modern research has found that pork is fat and thin, with different components. The water content of lean meat and fat meat is 53% and 6%, the protein 16.7% and fat are 2.2%, 28.8% and 90.8%, and the calcium content per 100g is 7 1mg and 1mg respectively.
The vitamin B 1 content of pork is more than four times that of beef and five times that of mutton and chicken. Vitamin B 1 is closely related to the function of nervous system, which can improve the symptoms of postpartum depression and eliminate human fatigue.
It is worth noting that people with damp heat and turbid phlegm should use pork with caution.
Mutton is different from beef and pork. Pork and beef are cold and mutton is hot. According to Compendium of Materia Medica, mutton has the functions of "strengthening spleen, warming middle warmer, tonifying kidney, benefiting qi and nourishing blood, and supporting Yang Qi". Often used to recuperate abdominal pain caused by fatigue, waist and knee pain and postpartum deficiency and cold.
Modern research has found that although the composition of mutton is related to varieties, feeding methods, parts and other factors, generally speaking, lean meat contains 68% water, protein 17.3% and fat 13.6%.
Cytochrome c contained in mutton is a cell respiratory activator, which can improve tissue hypoxia; The low cholesterol content of mutton has a relatively low probability of causing arteriosclerosis, cardiovascular disease and obesity.
It is worth noting that pregnant women should not eat more mutton; Exogenous wind, summer heat, dampness, dryness and cold are fasting mutton; Don't use it if you have a fever all night.
Although pork, beef and mutton are biased and suitable for diet therapy, their effects are not obvious, and they need to be coordinated with other conditioning to achieve the purpose of health preservation.