Sometimes human intuition is incredible. When it comes to choosing food, our intuition, shaped by millions of years of evolution, helps us select what is healthy. A red apple or a green apple?
You would probably bite into a big red apple without a second thought. Perhaps you just like its shiny appearance and the crisp sound it makes when bitten. But do you know what? The pigment in red apples can eliminate free radicals in the body and prevent infections.
The full name of free radical is free radical oxidizing cell. Oxygen-centered free radicals are the most common. Free radicals are a type of "active oxygen" and are substances that react very easily with any substance. Once they react and combine with healthy cells in the body, they can damage the cell membrane, thereby harming the body's health. This process of damage within the body is academically called oxidation. Its harm to the human body is not as intuitive as a car accident, tumor, pain, or a high fever. This process is like putting colorless salt into a glass of clear water; we can only taste the salt when a certain amount is added. The process of removing free radicals is the process of antioxidant, and substances that can remove free radicals are called antioxidants. Red apples contain such antioxidant substances. Dark chocolate or white chocolate?
In the experiment, most people chose black or brown chocolate. Brown or dark chocolate is more alluring and healthier. Compared to dark chocolate, white chocolate has more fat (30g/100g vs. 19g/100g for dark chocolate), but it lacks folic acid, magnesium, and calcium, which are present in dark chocolate. Pork or beef?
In our daily diet, we eat more pork. It is generally believed that pork is not as healthy as beef because it has a higher fat content. However, when it comes to B vitamins, pork has a higher content of B vitamins, which is better for the heart, circulatory system, and nervous system. At the same time, pork can provide more iron and zinc than beef.