Clear the squid

THE NUTRITIONAL VALUE OF SQUID IS NO LESS THAN THAT OF BEEF AND TUNA, CONTAINING 66.7 GRAMS OF PROTEIN AND 7.4 GRAMS OF FAT PER 100 GRAMS OF DRY PRODUCTS, AS WELL AS LARGE QUANTITIES OF CARBOHYDRATES AND INORGANIC SALTS SUCH AS CALCIUM, PHOSPHORUS AND SULFUR. THE PROTEIN CONTENT OF LIVE SQUID IS ALSO AS HIGH AS 16-20 PER CENT, AND THE FAT CONTENT IS EXTREMELY LOW AT LESS THAN 1 PER CENT, SO THE HEAT IS LOW, AND IT IS A GOOD OPTION FOR THOSE WHO FEAR OBESITY TO EAT SQUID. THE FAT OF SQUID, WHICH CONTAINS LARGE AMOUNTS OF HIGHLY UNSATURATED FATTY ACIDS SUCH AS EPA, DHA AND HIGH AMOUNTS OF COW YOLK IN MEAT, CAN BE EFFECTIVE IN REDUCING CHOLESTEROL ACCUMULATION WITHIN THE VASCULAR WALLS AND CAN BE EFFECTIVE IN PREVENTING VASCULAR SCLEROSIS AND CHOLESTEROL FORMATION. IT ALSO SUPPLEMENTS MENTAL CAPACITY AND PREVENTS DEMENTIA. SQUIDS ARE THEREFORE MORE HEALTHY FOODS FOR OLDER AND MIDDLE-AGED PEOPLE WHO ARE VULNERABLE TO CARDIOVASCULAR DISEASES. MODERN MEDICINE HAS FOUND THAT WHILE CHOLESTEROL IS HIGH IN SQUID, IT ALSO CONTAINS A SUBSTANCE - COW SULFURIC ACID, WHICH INHIBITS CHOLESTEROL ACCUMULATION IN BLOOD. CHOLESTEROL IN BLOOD DOES NOT RISE AS LONG AS THE RATIO OF OXOSULFONIC ACID TO CHOLESTEROL IS ABOVE 2 IN THE FOOD INTAKE. IN THE CASE OF SQUID, THE LEVEL OF OXEN SULFATE IS HIGH, WITH A VALUE OF 2.2. AS A RESULT, CHOLESTEROL IS ONLY NORMALLY USED IN HUMANS AND DOES NOT ACCUMULATE IN BLOOD WHEN USING SQUID. COW SULFURIC ACID HAS THE FOLLOWING EFFECTS: 1. REGULATION OF BLOOD SUGAR, REDUCTION OF CHOLESTEROL IN BLOOD, PRESERVATION OF LIVER URCHINS AND PREVENTION OF CHOLESTEREBRATES; 2. INHIBITION OF THE ACCUMULATION OF PLATELETS, WHICH HAVE A BETTER EFFECT ON THE REDUCTION OF LIPID PRESSURE AND CAN BE USED FOR THE PREVENTION AND TREATMENT OF HYPERTENSION; 3. PROTECTION OF VISION AND PROMOTION OF BRAIN DEVELOPMENT IN YOUNG CHILDREN; 4. REGULATION OF ENDOCRINE SYSTEMS, ENHANCEMENT OF IMMUNITY AND PROTECTION OF THE HEART MUSCLES。