Tuna onions

WHEN I WAS SITTING WITH TSUKIKO, THE PRINCIPAL CALLED TO SEE IF MY MEAL WAS RICH. I WAS TOLD TO REPORT HER DAILY FOOD, AND AFTER LISTENING TO MY REPORT, THE “PRINCIPAL” CONCLUDED THAT I LACKED FISH SUPPLEMENTS. I WAS ADVISED OF “NATURAL SPRING IMMERSED TUNA” AND FEARED THAT I WOULD NOT BE ABLE TO BUY IT AT HOME. THE “PRINCIPAL” PERSONALLY BOUGHT IT IN MEDELLÍN AND SPECIFICALLY CALLED MY HUSBAND TO GET IT AND BROUGHT IT TO ME. MOVE! I'VE BEEN LUCKY TO MEET THIS BOSS ALL THESE YEARS. THE HEADMASTER IS A STRONG WOMAN, AND I'M THE ONE WHO'S STUDYING, HOPING THAT ONE DAY I'LL BE AS SUCCESSFUL AS SHE IS. BELIEVE ME, IT'S GONNA BE THAT DAY. COME ON! THE LOW HEAT OF TUNA, TOGETHER WITH HIGH-QUALITY PROTEINS AND OTHER NUTRIENTS, NOT ONLY PRESERVES THE SLENDER BODY BUT ALSO BALANCES THE NUTRITIONAL REQUIREMENTS OF THE BODY. THE NUTRITIONAL VALUE OF THE 100-DEGREE TUNA IS SHARED: TUNA HAS THE HIGHEST LEVELS OF EPA AND DHA (TWO UNSATURATED FATTY ACIDS) IN ALL WATER PRODUCTS, WHICH CONTRIBUTE TO THE REDUCTION OF BLOOD RESIN AND HYSTERIA, THUS EFFECTIVELY PREVENTING ARTERY SCLEROSIS. THE RICH COMPONENTS OF TUNA, SUCH AS EPA, DHA AND COW SULFURIC ACID, REDUCE FAT IN BLOOD, FACILITATE LIVER CELL REGENERATION AND IMPROVE LIVER EXCRETION, THEREBY REDUCING LIVER MORBIDITY. THESE COMPONENTS ALSO REDUCE BAD CHOLESTEROL IN BLOOD AND THUS PREVENT DISEASES CAUSED BY CHOLESTEROL CONTENT. THE ABUNDANCE OF TUNA, EPA, DHA, IS AN UNSATURATED FATTY ACID THAT HUMANS CANNOT PRODUCE ON THEIR OWN. IT IS OFTEN EATEN FOR THE REBIRTH OF BRAIN CELLS, ENHANCES MEMORY AND PREVENTS DEMENTIA。