many times, what we eat doesn't depend entirely on what we want. it depends on what our bodies need, but if they don't want to eat, they should try to tell themselves how much to eat, and if they don't need it, they should refuse it with reason, and they should insist. in other words, people should filter it with their heads before eating food, rather than talking with a taste bud. the saying goes, "shut up and get your legs off." that means eating a reasonable amount of food and eating more of what's good for us. after eating what's good for our bodies, they have to be digested and absorbed through appropriate motion in order to be transformed into the positive energy that they need. sport can help people digest and absorb, while appropriate sport can re-sharp our body fats and muscles, improve healthy body-body platforms, allow metabolism to enter a virtuous cycle, enhance our immune system and so on. we chinese have been used to three meals a day. the foreigners seem to prefer more meals; chinese diets are used to hot meals, but westerners are more interested in easy and easy cold meals. this is the difference between the food habits of the west and the west, except for the food itself. since most of the food habits that our ancestors inherited from three meals a day are justified, we should be guided by the teachings of the ancestors: “eat sometimes, food is good”. this is the second place where food needs to be controlled. instead of a brain screening of food content, there is also a need to use the brain again for measured food. and for eating, it's "possible, can put it down." eat when it's time, not when it's time to eat. this is the real way to eat。
ONE OF THE WORLD'S MOST FAMOUS FISH IS THE SALMON KNOWN AS A “WATER TREASURE”. IT CONTAINS NOT ONLY ABUNDANT UNSATURATED FATTY ACIDS, BUT ALSO THE MATERIAL QUART-3 FATTY ACID ESSENTIAL FOR THE BRAIN, RETINA AND NERVOUS SYSTEM, WHICH ENHANCES BRAIN FUNCTION AND SLOWS AGING. ITS REPRESENTATIVE ORANGE RED, THE DEEPER THE COLOR, THE HIGHER ITS CYANIDE CONTENT. BECAUSE OF THE SMALL SIZE OF THE SALMON, THE FINENESS OF THE MEAT, THE ABILITY TO EAT DIRECTLY AND TO COOK AND COOK, THE FISH IS POPULAR. FOR ME, IT'S STILL LIKE RAW SALMON, FRESH SALMON, THIN, SOFT ENTRANCES. AT DINNER HOURS, SALADS ARE THE BEST CHOICE, HEALTHY, DELICIOUS AND DO NOT BURDEN THE BODY WITH SALMON MIXED WITH A VARIETY OF RAW VEGETABLES. A MIX OF VEGETABLES AND FRUITS TODAY, SO THAT SALMON'S FRESHNESS, APPLES' SWEETNESS, CUCUMBER CUCUMBERS' REFRESHMENT, AND A SIMPLE SALAD SAUCE, SUDDENLY THE IDEA OF USING EGGS AS A “CONTAINER” ON THE PLATE, SO THAT YOU DON'T WASTE IT, YOU CUT YOUR YOLK INTO A SALAD, AND YOU'RE FINISHED WITH A MULTI-SAMPLE “TRIPLE FISH EGG”
