It's currently the season for peaches, and each tempting peach is mouth-watering. Moreover, peaches are rich in various vitamins, minerals, and fruit acids, with a high fiber content of pectin, which helps relieve constipation. Its iron content is the highest among fruits, 4 to 6 times that of apples and pears, making it an ideal supplementary food for patients with iron-deficiency anemia. It is also said to have the effect of prolonging life, which is enough to make anyone's appetite soar.
How to select peaches? First, look at the fruit's size and color; a large, well-shaped, and brightly colored peach is preferable. Next, examine the flesh; a white, clean flesh with less coarse fiber, soft texture that adheres to the pit, and thin skin that is easy to peel is of higher quality. Conversely, a flesh that is dull in color, has a lot of coarse fiber, is hard, and the pit comes off easily is of inferior quality.
The fine hairs on a peach's surface are not easy to clean, so washing peaches requires some tricks. Trick one: First, wet the peach with water, sprinkle a pinch of fine salt evenly on its surface, rub it gently, soak it in water for a moment, and finally rinse it with clean water a few times. Trick two: Do not let the peach get wet. Brush the surface of the peach with a clean brush, then wash it in salt water. Trick three: Soak the peach in alkaline water for a moment; without rubbing, the peach fuzz will come off. How to eat peaches? To fully bring out the aroma and sweetness of peaches, do not store them in the refrigerator. In the refrigerator, the peach's aroma will continuously dissipate, and its sweetness will also decrease. Therefore, the correct way is to store peaches at room temperature. The source of a peach's sweetness is not fructose, so unlike other fruits, its sweetness does not increase the more it is frozen. The main sugar in peaches is sucrose, and more sucrose is produced at around 30°C. The sourness also increases with temperature. Storing it at room temperature can suppress the sourness, fructose will still take effect, and it will have a sucrose-like taste. The most delicious and nutritious way to eat them is to soak them in cold water (10°C) for 20 minutes before eating. The time should not be too long, otherwise it will become bland and tasteless.
There are five types of people who should not eat peaches:
One, people who are constitutionally prone to internal heat and easily develop sores or carbuncles. Peaches are sweet and warm in nature, and overconsumption can generate heat. For those who already have "heatiness," eating more peaches is like "adding fuel to the fire."
Two, diabetic patients. Peaches have a high sugar content, with 7 grams of sugar per 100 grams of peach. Diabetic patients, if they eat them without moderation, will cause a rapid increase in blood sugar and urine sugar, worsening their condition.
Three, people with weak gastrointestinal function. Peaches contain a large amount of macromolecular substances, which increases the burden on the stomach and intestines, causing abdominal pain and diarrhea, so they should not be eaten.
Four, infants, young children, and pregnant women. The gastrointestinal function of infants and young children is poor, and they cannot digest the large amount of macromolecular substances in peaches, which can easily cause allergic reactions. Excessive consumption of peaches by pregnant women can generate heat, leading to miscarriage, bleeding, etc.
Five, people who are prone to allergies. Some people may have an allergic reaction after eating peaches. The initial symptoms are relatively mild, such as redness, peeling, and itching around the corners of the mouth. At this time, consumption should be stopped, and the face and hands should be washed. If the symptoms are more severe, one should seek medical attention immediately. In addition, peaches are sweet and warm in nature, and people who are prone to "heatiness" should not eat them in excess. Peaches that are not fully ripe should not be eaten, as they are likely to cause bloating or diarrhea.