1. potatoes roast beef
the so-called toxic reasons: because of potatoes and beef in the digestion acid concentration required for different food in the stomach is bound to extend the retention time, thus leading to gastrointestinal digestion and absorption time, the passage of time, is bound to lead to functional gastrointestinal disorders.
Comment: starch in the stomach can not digest it, it can only be digested in the small intestine. But precisely because of the existence of protein in food, delay the rate of starch entering the small intestine to prevent excessive rise in blood sugar. People have experience, if eating high-starch low-protein staple food, will soon be hungry. If the starch and protein together to eat is harmful to health, then steamed rice noodles and fish eggs can not ate together, the human diet are not want to re-arrangement?
- It is obvious that so simply out of the question to eat "poison."
2. 小葱tofu mix
the so-called toxic reasons: the calcium tofu and green onions in the oxalic acid will be combined into a white sediment - calcium oxalate, caused by the human body to same calcium absorption difficult.
Comment: If you do not eat tofu, then小葱of oxalic acid is not directly absorbed by the body will you? Is it impossible, after absorption in the body and the formation of calcium-binding stones Mody? Tofu waste that the calcium is better than increasing the risk of suffering from much stronger stone. Furthermore, oxalic acid foods containing more than a小葱, most vegetables have, such as bamboo shoots, wild rice stem, spinach, amaranth, edible fungus vegetables,冬寒vegetables, water spinach, Gynura, Tetragonia, Swiss chard ... & hellip ; with these vegetables, compared小葱oxalic acid contained in a limited quantity of calcium in the bean should not pose a great impact.
- It is obvious that such food is also out of the question "poisonous."
3. milk eggs red
the so-called toxic reasons: eggs in mucinous milk protein with trypsin, thereby losing the nutritional value of the two should be.
Comment: laymen, then that is really ridiculous! How milk will be "trypsin"? Health and soya milk are contained in "trypsin inhibitor", a lower trypsin activity of proteins. It will hinder the body's absorption of protein. However, this comparison span protein, heating at 100 degrees 9 minutes, it may be more than 85% damage. Therefore, as long as the milk boiled 10 minutes, and then did not eat and egg problem. Also contain egg proteins hinder nutrient absorption, but they also span, as long as the activity of 70 degrees will be lost.
less protein absorption point of fact does not preclude the health, the real question is, if the milk does not Cook, one of the lectin-like substances are toxic! Health beans poison, that is for this reason. Therefore, the Cook milk, and then red eggs, on the like.
4. tea boiled eggs
the so-called toxic reasons: In addition to alkaloids in tea, there are acidic substances, these compounds in the iron-and-egg combination has a stimulating effect on the stomach, not conducive to digestion and absorption.
Comment: do not understand that chemical. Acidic Say combination of material and iron toxic, adverse digestion and absorption, on the principle is wrong. In fact, all kinds of organic acids in fruit vegetable iron can be melted, thereby promoting the absorption of iron.
tannins in tea can indeed substances and iron and other minerals with trace elements hinder absorption, it will and protein binding, thereby reducing the utilization of protein. However, boiled eggs, tea-leaf eggs and will not waste iron -
First of all, the egg was not iron things, meat is. Eggs in the original is not easy iron absorption, the absorption rate of only 3%, because eggs are yellow in the high-phosphorus iron protein impede absorption, and tea had nothing to do. In addition, the tea-leaf eggs in tannic substances are, after all, trace elements, it and the egg white in a large number of proteins after binding, it is not possible from re-entering the egg yolk, and eggs were all iron exists in the egg yolk.
- even if that iron absorption is less, nor the "toxic" ah.
5. scrambled eggs put MSG
the so-called toxic reasons: the egg itself contains a lot of the same ingredients and monosodium glutamate glutamic acid, so scrambled eggs when monosodium glutamate release, not only can increase the flavor, but will damage and cover up the natural flavor of eggs.
Comment: A common amino acid glutamate as a large number of proteins exist in almost all of them. However, the protein foods in order to combine the many forms of glutamic acid exist, free amino acid content is relatively low. The scope of the best flavor of monosodium glutamate are about 0.5 percent, and eggs do not contain such a large number of free glutamate.
In addition, this argument comes from many years ago, when the eggs are free-range eggs, non-polluting, relatively Taste delicious. Today's egg寡淡Taste, flavor before are far less, if the holding point of flavor substances, limited natural flavor. Needless to say truth, using his tongue to taste enough.
- Say it just cover up the flavor, how they and the "toxic" wander with a go? Absurd.
6. mixed red and white radish to eat
the so-called toxic reasons: white radish in a very high content of vitamin c, but the carrot does contain an enzyme called ascorbic acid, it will undermine the white radishes of vitamin c. Once the red and white radish with white radish in the vitamin c will be lost. Not only that, but with vitamin c vegetables with the cooking, the carrots are served as a destroyer role. Have cucumber, pumpkin, also contain similar carrot enzyme decomposition.
Comment: I served you - the authors actually do not know, "ascorbic acid" is the chemical name of vitamin C! The so-called "enzyme", is the "enzyme" that the Japanese version. Because enzymes are very span, so in the cooking process, they have inactivation of the, how would undermine white radish which vitamin C do? If you really do not rest assured that the first two under speculation add carrots, then add white radish, on a perfectly safe.
in fact, most vegetables, which contain vitamin C, oxidative damage to enzymes, not carrots, cucumber so few. However, in which fresh vegetables, vitamin C, and these enzymes are separately stored in different parts of cells, so that trouble does not exist. At heating the cooking process, which will span the enzyme inactivation, so they will not create a serious loss of vitamin C. In contrast, heating the destruction of vitamin C itself more.
- even if the damage that vitamin C, and the "toxic" the word which is also hard not to get a share! Eat more fruits and vegetables make up points on就是了.
7. radish to eat fruit with
the so-called toxic reasons: In recent years scientists have discovered, radish and other cruciferous vegetables to enter the human body, will be produced by the metabolism of an anti-thyroid substances - thiocyanate. Of the substance produced is proportional to the number and intake. At this point, if the intake of plant pigments with substantial fruits such as oranges, pears, apples, grapes, etc., these fruits flavonoid substances in intestinal bacteria decompose into hydroxyl benzoic acid and ferulic acid, which can strengthen the Thiocyanate inhibition of thyroid function, thereby inducing or lead to goiter.
Comment: radish isothiocyanate esters in the material really has to reduce the role of the utilization of iodine absorption. However, the trouble caused by goiter, and only at the time of iodine deficiency will exist. At present, because people universal access to iodized salt, iodine deficiency is not the people; and substantial to eat more animal foods is to provide an adequate supply of iodine. Even to eat carrots every day, and every day to eat fruit, will not cause thyroid problems. In addition, the so-called bacterial decomposition flavonoids exist only in the large intestine which, while very few ingredients in the large intestine can be absorbed into the body, no cause for alarm.
- now believe that the carrot of such material and content of cancer prevention are active substances, while fruits and vegetables are the flavonoids are famous antioxidant components. In the case of non-iodine deficiency, two components of the same food, just healthy.
(This article points up the middle and lower three paragraphs published, a total of 20.)
No comments:
Post a Comment