Although the proverb "Food is the heaven of the people, and safety is the first priority of food" is often heard, people generally know the importance of eating well, but often neglect safety and health. Food is the core of survival. When what to eat is no longer a problem, how to eat becomes an increasingly important matter that cannot be ignored. These three meals a day are how we live, and not a single meal can be careless. Good habits can affect a lifetime! The Hiding Place of Milk
When it comes to calories, it is necessary to understand its ingredients. Although the brands of various manufacturers may differ, the contents generally contain milk, oligosaccharides, pectin, fructose, and spices. Because people in our country are generally not used to very sour yogurt, manufacturers will add sugar or fructose for flavoring, which also adds a lot of calories. Generally speaking, yogurt still has higher calories than milk. To maintain a slim figure, you must carefully choose the brand and type of yogurt, and limit the amount consumed. Otherwise, you will unknowingly drink down a lot of calories, and it is easy to gain weight but difficult to lose weight!
Faced with various milk advertisements, the numerous brands of milk products on the current market, and the selling points hyped by various merchants, you may feel a bit overwhelmed when you stand in front of the dairy cabinet in the supermarket. As long as you pay attention to avoiding "two highs and one low" when buying milk—that is, high temperature, high calcium, and low fat—the problem is easily solved.
First, milk sterilization is not better with higher temperatures. Because the nutrients in milk will be destroyed at high temperatures, and the lactose will caramelize, ultra-high-temperature pasteurized milk is not of the best quality.
Second, the calcium content and concentration of milk are not the higher the better. At present, the calcium content of milk from various manufacturers does not differ much, but some manufacturers, in order to find a selling point, artificially increase the calcium content of their products by adding chemical calcium to natural milk. However, this chemical calcium cannot be absorbed by the human body and will gradually precipitate in the body, and may even cause stones.
Finally, the fat in milk is not the lower the better, which means milk is not better if it is skimmed. Many people worry that drinking milk will make them fat, so they always choose skim milk. In fact, the fat contained in milk cannot be directly converted into body fat, and the proportion of natural fat in milk itself is not high. Therefore, the idea that drinking milk will make you fat is a misconception. In addition, the nutritional content of skim milk is greatly reduced, which is not good for human health.
Is the thicker the milk, the better? No, that's not necessarily true. Milk with added water can be thickened by adding a thickener, but its nutritional value is reduced. In other words, diluted milk can be artificially thickened at will, and it is not necessarily better if it is stickier or has longer-lasting cling to the cup. The quality of milk depends on whether its indicator content meets the standards. Generally, the protein content of pure milk is about 3 grams per milliliter, and the fat content is about 3.3 grams. Nutritional content is the most important, so when buying milk, it's better to look at the ingredient label more and not just judge it by its thickness. Standard pure milk should be slightly milky yellow in color, have some cling to the cup, but not for too long. Of course, it's not good if it's too thin either. If the color is shiny and looks like water, it is not pure milk.
It is wrong for children to drink very pure milk because the protein content in pure milk is three times that of breast milk. Children are too young to digest and absorb too many nutrients. Drinking very pure milk can cause children to have diarrhea, refuse food, and other symptoms. Therefore, when giving children milk, you should add some water and an appropriate amount of sugar to aid digestion. However, the amount of water and sugar added must be controlled and not too much.
Is thin milk a quality issue? No, sterilized and homogenized milk may look thinner, but its nutritional value is no lower than that of milk that looks thicker. The milk that has butter attached to the inner wall of the packaging is because it has a high fat content. After a certain period of time, the fat will float to the surface and form grease. Such milk is difficult for the human body to absorb fully, causing unnecessary waste. Some milk manufacturers even take advantage of people's misunderstanding by adding thickeners to milk to deceive consumers. It's all the fault of juice
Good things inevitably go overboard sometimes; everything has its limits, otherwise, fine nectar would become pesticide.
Drinking juice instead of water. Some babies don't like to eat, so their parents let them drink juice. Especially in the summer, babies simply don't drink water and just hold juice to drink as if it were water. As a result, the child's appetite suddenly decreases, and symptoms such as vomiting and dizziness even appear. The doctor's diagnosis is that it is likely that the child's long-term and excessive consumption of juice has led to symptoms of low blood sodium and increased intracranial pressure. This condition is called "juice syndrome" abroad. The excessive intake of low-sodium beverages such as juice by infants is one of the main causes of malnutrition and afebrile convulsions in infants under 2 years old. Before meals, parents should not let children drink juice, otherwise it will affect their appetite. Especially in the summer, the daily intake of juice should not exceed 300 milliliters.
Overheating juice. Many mothers like to warm fruit juice very hot for their babies to drink. What they don't realize is that the juicing process of fruits destroys vitamins to a certain extent, and overheating exacerbates this destruction. Therefore, when heating juice, the temperature should not be too high and the time should not be too long. It is more nutritious to drink it at room temperature or chilled.
Not rinsing the mouth after drinking juice. Some mothers often don't pay attention to cleaning their baby's mouth after they drink juice, which can easily have an adverse effect on the baby's oral health. After the baby drinks juice, especially before bedtime, the mother should give the baby a little plain water to help clean the mouth.
High-concentration juice can easily lead to anemia. All kinds of juice drinks contain a lot of sugar or saccharin and a large amount of electrolytes, which will hinder the human body's absorption of copper. Copper deficiency affects the production of hemoglobin, leading to anemia. Therefore, it is recommended that parents dilute high-concentration apple juice and pear juice with water when giving them to children, and they should also let their children drink juice in moderation.
Drinking too much juice can lead to "juice urine." Sometimes when children drink too much juice, they develop "juice urine." This is because a large amount of sugar in the fruit cannot be absorbed and utilized by the human body and is excreted by the kidneys, causing changes in the urine. Over time, this situation can cause kidney problems. Boiling Rice with Water is Good for Nutrition
Sometimes, doing things the easy way doesn't necessarily yield good results, and this is the case with cooking rice in cold water. When rice is soaked in cold water, it absorbs a lot of water and expands, causing most of the nutrients in the aleurone layer to dissolve in the water. As the water temperature rises and the water evaporates, the vitamin B1 dissolved in the water will partially escape and be destroyed in the alkaline water. In addition, the drinking water of some urban residents is treated with purifiers and bleaching powder during the purification process. Although these are harmless to the human body and can kill bacteria in the water, they can also directly destroy and decompose vitamin B1, leading to a loss of nutrients in the rice.
The best way to cook rice is to put the rice in after the water has boiled. This way, the rice absorbs water while being heated. The protein coagulates upon heating, keeping the grains intact and not broken. After some of the starch gelatinization layer escapes and dissolves in the soup, the congee becomes sticky. Moreover, during the process of boiling water, some of the coagulated protein can protect vitamin B1, preventing it from dissolving in water in large quantities. When the water in the pot boils again after adding rice, the heat is reduced, and the steam decreases. This method preserves 30% more vitamin B1 than rice cooked by adding rice to cold water, and the cooked rice tastes better.
Adding a few drops of salad oil to the cooking water can make the rice grains crystal clear. Adding a few drops of lemon juice can make the rice grains soft. To cook a pot of fluffy rice, you can sprinkle a little salt in the pot. Adding a little vinegar when cooking rice can prevent it from going bad. When reheating leftover rice, adding a small amount of salt to the steamer water can remove the strange smell.
If you want to eat fragrant rice, you don't necessarily have to use new rice. You can get rice with excellent color, aroma, and flavor by cooking it with tea water. Cooking rice with tea water also has the benefits of removing grease, freshening the mouth, aiding digestion, and preventing and treating diseases. Middle-aged and elderly people who often eat tea-cooked rice can soften blood vessels, lower blood lipids, and prevent cardiovascular diseases. In addition, tea polyphenols can block the synthesis of nitrosamines in the human body. Amines and nitrites are widely present in food. At 37°C and appropriate acidity, they can easily form nitrosamines, which are carcinogenic. Cooking rice with tea water can effectively prevent the formation of nitrosamines, thereby preventing and treating digestive tract tumors. The tannic acid in tea water can effectively prevent strokes.
The fluoride contained in tea is an indispensable substance in dentin. If a small amount of fluoride continuously infiltrates the tooth tissue, it can enhance the toughness and acid resistance of the teeth and prevent cavities.
The method of cooking rice with tea water is very simple. First, soak 1 to 3 grams of tea in 500 to 1000 grams of boiling water for 4 to 9 minutes. Take a clean piece of gauze, filter the tea water to remove the dregs and set it aside (overnight tea water should not be used). Put the rice in the pot, wash it, then pour the tea water into the rice cooker, making it about 3 cm higher than the surface of the rice, and cook it until it is done. It's not very good to eat coarse grains often
Coarse grains contain a lot of fiber. If people in the 25 to 35 age group eat too much fiber, it will affect the human body's absorption of protein, inorganic salts, and some trace elements, and even affect reproductive ability. Eating coarse grains not only depends on the age group, but also requires not to blindly follow the trend.
For example, buckwheat, oats, and corn have high phytic acid content, which can hinder the absorption of calcium, iron, zinc, and phosphorus, affecting the metabolic balance of minerals in the intestine. Therefore, when eating coarse grains, the intake of these minerals should be increased.
Another example is that the cholesterol in food is excreted from the intestine along with the fiber in coarse grains. The reduced absorption of cholesterol will lead to a decrease in the synthesis of female hormones, affecting the normal development of reproductive organs such as the uterus. Therefore, the daily fiber intake for adolescent girls should not exceed 20 grams. Due to the weakening of gastrointestinal function in the elderly, eating too many coarse grains can cause bloating and weakened digestion and absorption function. Over time, this can lead to malnutrition. The daily fiber intake for the elderly should not exceed 25 to 35 grams.
Black rice is a type of rice that is both medicinal and edible. Its content of vitamins, trace elements, and amino acids is higher than that of ordinary rice. Research shows that the darker the color of the rice, the more obvious the anti-aging effect of the epidermal pigment. Of course, the effect of black rice pigment is the strongest among all colored rice. In addition, this pigment is rich in flavonoid active substances, five times more than that of white rice, and has a great effect on preventing arteriosclerosis. In addition, black rice contains more dietary fiber, its starch digests slowly, and its glycemic index is 55 (white rice is 87). The potassium, magnesium, and other minerals in black rice are beneficial for controlling blood pressure and reducing the risk of cardiovascular and cerebrovascular diseases. Therefore, diabetic patients and patients with cardiovascular diseases can include black rice as part of their dietary conditioning.
At present, there are two common types of adulteration of black rice on the market. One is low-quality or inferior black rice that has been stored for a long time and then dyed to be sold as high-quality. The other is ordinary rice that has been dyed to impersonate black rice. When consumers buy black rice, they can check it from the following aspects: First, look at the color and appearance of the black rice. Generally, black rice has a luster, the grains are uniform in size, there are few broken grains or cracked grains (cracked rice grains), no insects, and no impurities. Inferior or low-quality black rice has a dull color, uneven grain size, poor fullness, many broken grains, insects, and clumps. For dyed black rice, since the black color is concentrated in the bran layer and the endosperm is still white, consumers can scrape off the entire bran layer of the rice grain and observe if the grain is white. If it is white, it is highly likely to be artificially dyed black rice.
Second, smell the aroma of the black rice. Take a small amount of black rice in your hand, blow a breath of hot air on it, and then smell it immediately. High-quality black rice has a normal fresh fragrance and no other odors. Inferior or low-quality black rice has a slight odor or a musty smell, sour smell, rotten smell, or other abnormal smells.