Introduction: The continuous high temperatures in Guangzhou have boosted the beer market. After a bout of heavy drinking, having a strong cup of tea to sober up is a common practice. However, experts point out that strong tea not only fails to sober you up but can worsen the effects of intoxication and damage kidney function. It is recommended to drink some milk and eat fruits like pears, apples, and grapes after drinking to alleviate drunkenness.
After alcohol enters the human body, it is first converted into acetaldehyde, then into acetic acid, and finally broken down into carbon dioxide and water, or converted into fat. To "sober up" is to speed up the metabolism of alcohol in the body. However, strong tea accelerates the conversion of ethanol, the main component of alcohol, into acetaldehyde, causing a sharp increase in acetaldehyde levels in the body and damaging kidney function.
Therefore, alcohol consumption should be moderate, meaning no more than three *liang* (150g) of liquor or two bottles of beer. Barbecued and smoked foods are not suitable as side dishes for drinking, because high-temperature grilling can easily produce a large number of carcinogens. If you drink while eating barbecue, it is easier to release these carcinogens into the blood, increasing the risk of cancer. For long-term drinkers, their daily diet should include more fruits and vegetables such as apples, pears, and water chestnuts.
In daily life, eating and drinking are inevitable. Besides the mistaken practice of using strong tea to sober up, there are many other dietary misconceptions people make. Let's count them together.
Misconception 1: The more soy products, the better
The protein in soybeans can hinder the human body's absorption of iron. Excessive intake of soy protein can inhibit normal iron absorption by up to 90%, leading to iron-deficiency anemia, with symptoms ranging from varying degrees of fatigue and drowsiness. Therefore, although soy products are rich in nutrients, they are not "the more, the better"; moderation is key.
Misconception 2: Stir-frying with hot oil is fragrant
When the oil temperature exceeds 200 degrees Celsius, not only are the beneficial unsaturated fatty acids in plant oils oxidized, but a gas called "acrolein" is also produced. It is the main component of cooking fumes and extremely harmful to the human respiratory system. Additionally, "acrolein" can cause the oil to easily produce peroxides, which are highly carcinogenic. Therefore, it is better to stir-fry with oil that is about 80% hot.
Misconception 3: The more seasonings, the better
Medical research has shown that natural seasonings such as pepper, cinnamon, cloves, fennel, and ginger have certain irritant and toxic properties. Excessive use of these seasonings in food can lead to mild symptoms like a dry mouth, sore throat, listlessness, and insomnia, or severe conditions like high blood pressure and gastroenteritis. In extreme cases, they may even cause abnormal cell changes in the body, leading to cancer. Therefore, it is best to use as few seasonings as possible in daily meals.
Misconception 4: Quick-frying poultry and meat has many benefits
Many people prefer to quickly stir-fry food, believing that this method results in dishes with good color and flavor. However, in reality, quick-frying is a very unhygienic cooking method. Poultry and meat, especially animal organs, often carry a large number of viruses and bacteria, some of which require more than ten minutes of cooking to be killed. The short cooking time of quick-frying may not be sufficient to kill these pathogens, and eating such food can easily lead to "zoonotic diseases." Therefore, it is safer to cook poultry and meat thoroughly before eating.
Misconception 5: Taking tonic medicine when you have a cold
Tonic medicines can generate high levels of heat and energy in the body, which can raise the patient's body temperature and worsen the condition. Furthermore, tonics can promote the growth and reproduction of bacteria, leading to a worsening of the infection and the spread of inflammation.
Misconception 6: Eating fruit immediately after a meal
Scientists have pointed out that fruits contain a large amount of simple sugars, which are easily absorbed by the small intestine. However, if they are blocked in the stomach by a meal, they can ferment and cause bloating and stomach discomfort. Therefore, the best time to eat fruit is one hour before a meal or two hours after a meal.
Misconception 7: The more expensive, the more nutritious
Expensive does not necessarily mean best. For example, the main component of expensive shark fin is collagen. The amino acid composition of collagen is not comprehensive and does not well match the human body's needs. It is far less nutritious than the albumin and globulin found in eggs and milk. Rather than eating shark fin to get that bit of collagen, it is more nutritious to eat eggs and drink milk to absorb albumin and globulin.
Misconception 8: Believing that fruits like bananas and apples can be consumed without restriction
You may think you're eating healthily, but the calories you're consuming might be more than you realize. Nothing is truly calorie-free. We are not against fruit. A nutritious banana contains about 105 calories, while about half an ounce of baked potato chips contains about 120 calories. Swapping one for the other is a good nutritional deal. However, in the long run, simply eating more fruit also increases calorie intake. The solution: Pay more attention to choosing healthy foods and reduce calorie intake.