Why do I have similar food types to other people, and my exercise habits are similar, but the body shape is so big? I am getting fatter, but people are still very slim.
I replied: If you are almost the same, there is such a big gap, in addition to the family genetics, there is another important reason, that is, the same ingredients, you use different cooking methods to cook. For example, if you eat fish, you eat fried fish, and others eat steamed fish. There are two ways to eat, the calories of the dishes are different, and the nutrition retention is different. In the long run, the health effect will show up. The reason why we advocate low-temperature cooking methods is this.
Effect of temperature on nutrients
During the cooking process, when the temperature exceeds 60 °C, the protein begins to denature and solidify. The protein has the best protein maturity between 80 and 100 °C, and is also the most suitable state for human body absorption. When the temperature exceeds 120 ° C, the protein denaturation will gradually produce some harmful substances such as nitrogen, sulfide and thiol compounds, thereby reducing the nutritional value of the protein. Because protein-rich foods such as fish, meat, and soy products are rich in creatine, a large amount of strong carcinogenic and mutagenic substances will be produced after 240 °C (the commonly used frying temperature). Amine, which is the most harmful substance found in barbecues.
During cooking, fat gradually decomposes into glycerin and fatty acids after being heated, which is beneficial to the digestion and absorption of the human body. If the heating temperature is too high, especially at high temperatures, barbecue, smoked or fried, when the temperature exceeds 240 ° C, the fat begins to decompose excessively, resulting in a diene ring-shaped monomer and a carcinogen such as 3-4 benzopyrene. , thus affecting human health.
The starch containing more starch and the potato began to gelatinize when heated to 60 °C. When the starch food cooking temperature exceeds 120 ° C, it is easy to produce secondary carcinogen - acrylamide. Some foods with more starch and less protein are most likely to produce such harmful substances when fried or grilled at high temperatures. Fast foods such as potato chips or French fries that young girls love are most likely to produce acrylamide carcinogens.
High-temperature cooking also causes loss of water-soluble vitamins in food, causing trace elements and fats to be lost with spilled juice.
Easy to make low-temperature cooking staples and dishes
staple food
Milk taro, small flower roll, cornmeal bee cake, dumplings with meat and meat, gold and silver rice (rice and millet), steamed rice cake, boiled dumplings, etc.
Aquatic dishes
Steamed fish, stewed fish, squid fillets, colorful fish, pickled fish, clear soup fish balls, boiled shrimp, tomato prawns, steamed shrimp with garlic, fried shrimp balls with broccoli, fried shrimp, steamed crab, rice cake Stir-fried crabs, clear stewed turtles, etc.
Poultry dishes
Braised chicken wings, mushroom stewed duck, chicken stewed mushrooms, belly chicken, bamboo shoot goose, spicy chicken, pepper chicken, ginseng steamed duck.
Livestock dishes
Braised pork hand, sweet and sour pork ribs, plum cabbage meat, fried pork with sweet pepper, fried shredded pork with tea tree mushroom, stewed ribs with yam kelp, radish stewed sirloin, brined beef show, soup smashed belly, onion mutton, hand-caught lamb, Red mutton, rabbit stewed rabbit meat, etc.
Vegetables (suitable for boiling water, stir fry and keep more vitamins and minerals)
Mushroom oyster sauce, fresh leeks heart, chestnut 扒 baby dish, golden soup 扒 milk cabbage, egg fried melon, lily fried celery, å‰ pepper cabbage, fried kale, white kale.
Bean products
Squid, bean curd stewed tofu, straw mushroom tofu, pot dumpling tofu, shrimp ball tofu, fragrant dried celery, sea urchin tofu, Mapo tofu, etc.
Choosing the right ingredients, you have to choose the right cooking method, what do you say?
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