After the busy day of May 11th, China News Network, people often re-heated the day's take-away meal for dinner. This sounds good, but the risk is not small. According to foreign media reports, reheated takeaway foods must be heated to 82 degrees Celsius to ensure that all germs are killed. In addition, if you want to keep takeaway foods for a long time, you must quickly cool and refrigerate the germs before they begin to secrete large amounts of toxins.
Is reheated takeaway food safe? Mike Mosley, the host of the British television program Believe me, I am a Doctor, used thermal imaging cameras to analyze that it was necessary to heat foods to 82 degrees Celsius to ensure that all germs were killed.
According to reports, in the heating process of foods, although the outer surface of the food emits steam, the interior may not reach a high temperature, so that some bacteria have a hiding place. Therefore, it is necessary to constantly stir during the heating process to ensure that the food is heated evenly.
Even with the above steps, one food must not be heated more than once. Each time the food is cooled, it creates good conditions for the propagation of germs, and it is even more difficult to completely destroy the next time it is heated in a gas stove or a microwave oven.
This is especially true for rice, a popular takeaway food. Rice is easily contaminated with a bacterium called Bacillus cereus, which produces toxins in the food, causing diarrhoea and vomiting. Unfortunately, this toxin does not decompose at high temperatures. Even if the food is heated to a temperature that can kill the bacteria, the toxins cannot be removed. After eating the food contaminated by the toxin, poisoning symptoms will soon appear.
Mike Mosley reminded that if you want to keep takeaway foods for a long time, you must quickly cool and refrigerate them within one hour after the bacteria are cooked before the bacteria begin to secrete a large amount of toxins.
Carnitine, or trans. carnitine, is an amino acid, a quaternary ammonium cationic complex, which can be biosynthesized from both lysine and methionine and is involved in the metabolism of fat into energy in the body. Carnitine has two stereoisomerism: L-Carnitine, which is biologically active, and D-carnitine, which is non-biologically active. L-carnitine (L-carnitine) is an amino acid widely distributed in the liver, especially in myocardium and skeletal muscle. Most of the carnitine required by the body comes from meat and dairy products in the diet. [1]
Carnitine is an amino acid widely distributed in the liver, especially in cardiac muscle and skeletal muscle. Most of the carnitine components required by the body come from meat and dairy products in the diet. In addition, the body itself can synthesize part of methionine as raw material, and the body needs Vitamin C, iron, B6 and niacin as auxiliary factors of various enzymes in the reaction when biosynthesizing carnitine. L-carnitine is widely present in the body, especially in mitochondria. The concentration of L-carnitine was highest in the adrenal gland, followed by the heart, bone, muscle, adipose tissue and liver. Free L-carnitine is excreted in the urine. Plant-based foods contain less l-carnitine (in some cases none), as well as less lysine and methionine, the two essential amino acids that make carnitine. The l-carnitine content in animal food is high, especially in liver. Foods rich in L-carnitine include yeast, milk, liver, meat and other animal foods. Humans and most animals can also meet their physiological needs through synthesis within their bodies. L-carnitine is not deficient under normal conditions.
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