Why do you eat jaundice in summer?
The summer heat is the best time to taste the jaundice. After entering the summer, the yellow buzzard is strong and fat, enters the spawning period, its taste is even more delicious, and the nourishing function also reaches its peak. Folks are known as the "summer yellow ginseng race ginseng," so people do not prevent a try, but the consumption of jaundice should also pay attention to the current cooking, death should not be eaten, the best stewed, and each dose should not exceed 50 grams . Carp and dog meat, beef and mutton, red dates and other warm foods belong to the same category, with the role of warm food to help the fire stronger, so it should not be the same food, and control food intake. In addition, people with yin deficiency heat and those with real fire are unfit for human consumption.
The benefits of eating jaundice
Astragalus is highly nutritious, rich in DHA and lecithin, and contains a special substance called salmonid that can lower blood sugar and regulate blood sugar, and has a good therapeutic effect on diabetes. In addition, the protein content of Astragalus is very high. Every 100 grams of salmon meat contains 18.8 grams of protein, but only 0.9 grams of fat, which is more suitable for the elderly and the ill. People who have suffered from eye diseases in the past know that eating squid is good, because squid contains a very high amount of vitamin A, vitamin A can improve vision and promote epithelial metabolism.
Tips
Slight heat means that the weather is gradually hot, while the Astragalus is a bit dry food, when eating most of the addition of sea cucumber and other condiments, yin constitution people eat easily Zaohuo, resulting in mouth sores, dry stool.
In addition, Astragalus is a warm food, high blood pressure, stroke sequelae, hyperthyroidism, active tuberculosis, bronchiectasis, cold fever, acute rhinitis, acute bronchitis, acute tonsillitis and other acute inflammation patients are unfit for human consumption.
It is worth noting that although the nutrition of Astragalus is high, it must be fresh before it can be eaten. The dead Astragalus must not be eaten. This is because the protein structure of Astragalus contains many histidines, and once the Astragalus membranaceus die, the protein structure will rapidly disintegrate, and the bacteria will enter and the histidine will soon turn into a toxic substance, histamine, which people eat. After the poisoning, it is dizziness, headache, palpitation, chest tightness, and may cause discomfort such as hypotension.
Therefore, small heat should not eat too greasy and spicy, yellow wolfberry's approach to stew better, less pepper.
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