The weather in the spring is unpredictable and people are very susceptible to illness. Medical experts believe that if you want to make your body healthy, you must do a good job of daily health care. The following will introduce you to the "more than five and five less" that spring diet should pay attention to.
More "reduced" less "oxidized" active brain
How to protect the health of the brain? How to improve the efficiency of using the brain? Nutritionists point out: eat more reducing foods, eat less oxidized foods.
The so-called oxidized foods are those rich in lipid-rich foods, fried foods, instant noodles, hamburgers and other representatives, high-calorie oily foods, fat and juice are also such. These foods can cause oxidation reactions in the human body, damage the normal molecular structure of the cerebral blood vessel wall, narrow the blood vessels of the brain, affect the blood flow, produce adverse stimuli to the physiological activity of the brain, and lead to dull thinking.
Reduced food contains carotene, superoxide dismutase and other components, can prevent the oxidation of the cerebral blood vessel wall, or to make the oxidation reaction has been "reduced" to ensure smooth blood vessels in the brain, adequate blood supply to the brain, always awake, active The state of health.
More "reduced" less "oxidized" Active brain Page 2: Eat more poultry meat Eat less meat to protect the heart Page 3: Eat more "raw" Eat less "cooked" Reduce carcinogens Page 4: Eat more "rough" Eat less " "Precise" blood vessels protection page 5: Eat more "green" Eat less "white" Yishou Yannian
Eat more poultry meat, eat less meat to protect the heart
For meat, people love and fear most of them. Love is because of its rich nutrition and good taste. The fear is that because of its high fat content, it is easy to link with hyperlipidemia and even diseases such as coronary heart disease, stroke, and diabetes. How to solve this problem? One of the tricks is to eat more poultry and less meat.
Compared with livestock meat such as pigs, cattle, and sheep, although poultry meat belongs to animal fat, the structure of the contained fat is not the same. Livestock meat fat contains more saturated fatty acids and cholesterol, while poultry such as geese, ducks and chickens not only has less fat (only 1/4 to 1/3 of the former), but also has a structure similar to that of olive oil. Therefore, it has the function of protecting the heart.
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