The role of liquor in nutrition, from a dietetic point of view, is not only a condiment or stimulant, but also a nutrient, which burns in the human body per gram of alcohol, and after complete oxidation, it can produce heat of 7.1 kcal. For example, 4.1 grams of calories per gram of starch and 3.37 calories of glucose can be produced. In the past, some people believed that ethanol has a strong food-specific dynamic effect. When it is metabolically burned in the body, not only the heat of ethanol itself is excreted in vitro, but also can be used by the body. It also promotes the absorption of other nutrients, increases the metabolic rate, and also causes the release of proteins. The heat produced by fats and carbohydrates. Now trials have shown that: 1 / 3 calories of liquor compensates for the energy consumed by the liver, 2 / 3 of the energy in the liver to participate in protein, carbohydrate and other nutrients and energy metabolism, 70% of ethanol can supply the body heat, and is used by the body, therefore, Corrected one-sided arguments in the past. It is now believed that ethanol can actually supply 5 kcal of heat. The role of liquor in cooking is to use white wine or rice wine as a high-flavored product when cooking fish and shrimps and chicken meat, so that the aroma of the dishes can reduce the trimethylamine in fish and remove the smell of fish and shrimp, making the taste of fish, shrimp, meat and poultry. More delicious.

Liquor plays a role in health care: taking a small amount of white wine at night can gently promote blood circulation and play a role in hypnosis. Drinking a small amount of white wine can stimulate the secretion of gastric juice and saliva secretion, and thus play a role in stomach and pain, urination and deworming. Chinese medical liquor has a long history of treating diseases or as a strong kidney tonic. Western medicine also often advises people with colds to drink some brandy. Also coated with wine, as a sterilization effect. At the Boston Women's Hospital in the United States, Dr. Michael conducted a study of 680 people and showed that people who drink three times a day are less likely to have a heart attack. For example, before 1978, in the United States, 13285 male and female residents aged 30-79 were surveyed. They thought that drinking 40 degrees of alcohol, 30-60 ml each time, had the lowest mortality rate. Japan conducted a follow-up survey of 5,139 hospitals over several years and found that the mortality rate of people who drink 100 milliliters of liquor per day is significantly lower than that of drinkers or alcoholics. Another example is a Japanese medical expert study shows that a small amount of drinking can promote the body to produce thrombolytic substances "urokinase", may be beneficial to the prevention of myocardial infarction and cerebral thrombosis. Japan also claims that wine is "longevity water." The French report also mentioned that people who suffer from coronary heart disease in wine-producing areas have fewer people than other regions. Therefore, the wine is also called “life water”.

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