If you don't eat well, you can also cause illness. Chinese medicine says that many foods are related to each other. So what is the most dangerous thing for lamb to eat with? What kind of food is best to eat with? If you read this article, you will understand.

What mutton and mutton are easy to cause disease

After a long and hot summer, the body consumes a lot of energy and eats less. Therefore, in the autumn when the temperature is getting lower, it is necessary to adjust the body and also to store good energy for the coming winter. People often ignore the requirements of daily diet because of the fast-paced life. Many people are satisfied only with simple food, neglecting the reasonable mix of nutrition. A bottle of pure water for a snack, a cola for a burger, may fool our stomachs, but this often poses a threat to health. Huahuanet Xiaobian specially collected all kinds of dietary and health information suitable for you this fall, so that you and your family can be healthy and happy every day!

Seasonal cuisine

In the winter, lamb is favored. It is sweet and warm, rich in fats, proteins, carbohydrates, inorganic salts, calcium, phosphorus, and iron. In addition to nutritious mutton, mutton can also prevent impotence, premature ejaculation, infertility, postpartum virtual diarrhea, abdominal pain, chills, stomach cold abdominal pain, namo food, lung weakness, chronic cough asthma and other diseases. However, the winter to eat lamb should also pay attention to some.

With a reasonable match to prevent fire and warm lamb, eat easy to get angry. Therefore, when eating mutton, it must be accompanied by cool and sweet vegetables, which can cool, detoxify, and remove fire. Cold vegetables are generally melon, gourd, spinach, cabbage, golden mushroom, mushroom, white rice, bamboo shoots, etc.; when eating lamb, it is best to match tofu, which can not only supplement many trace elements, and the plaster can also play a role in clearing away heat and purging fire. The role of annoying and quenching thirst; and mutton and radish made a dish, can fully play radish cool, can eliminate stagnation, phlegm heat effect. In addition, mutton anti-Banxia, ​​calamus, should not be used.

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Not suitable with vinegar, tea and pumpkin

"Compendium of Materia Medica," said: "Lam with vinegar to eat hurt people." Lamb hot, vinegar sweet warm, similar to wine, two things cook together, easy to fire and blood. Therefore, vinegar should not be added to vinegar. Lamb is rich in protein, while tea contains more tannic acid, immediately after eating lamb, will produce a substance called tannic acid protein, easy to cause constipation; if the same food with pumpkin, easily lead to jaundice and Beriberi.

Mutton taste should be appropriate and the lamb warm and warm, excessive consumption will promote the development of some lesions and aggravate the condition. In addition, if the liver is ill, if the lamb is taken in large amounts, the liver cannot effectively complete the metabolic functions such as oxidation and decomposition and absorption of protein and fat, which can increase the burden on the liver and cause morbidity; often the tongue is eroded, the eyes are red, and the mouth is red Pain, irritability, dry throat pain, gingival swelling, and diarrhea are not suitable for eating.

Avoid use of bronze utensils to cook the "Compendium of Materia Medica" record: "Mutton boiled in bronze: men lose the sun, women's violence under the object; the difference in the sex so, do not know." The truth is: Copper case of acid or alkali and in Under high-heat conditions, they can all undergo chemical changes and generate copper salts. Lamb is a high-protein food. When cooked with bronze utensils, it will produce certain toxic substances that are harmful to human health. Therefore, it is not appropriate to cook mutton with a copper pot.

Curcumin

Curcumin is a yellow pigment extracted from the rhizome of turmeric. Curcumin has long been used in food industry as a Natural Pigment. It is stable to reducing agents, has strong coloring power and does not fade easily, but is sensitive to light, heat and iron ions. Mainly used for dyeing canned, intestinal products and sauces. Curcumin also has important economic value and a wide range of pharmacological effects, such as hypolipidemic, anti-oxidation, anti-inflammation, anti-atherosclerosis and so on.

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