Health Quotes:

Don’t eat too much meat. You are prone to all kinds of diseases, so you should always eat less meat. ——"Essential Preparations for Emergencies"

The red meat we refer to in our daily life mainly includes pork, mutton, beef and other meats. These foods have been used by humans for thousands of years to obtain calories and Nutritional main food = However, with the development of science and technology, many scientists have also questioned red meat in recent years. Researchers from Harvard Medical School in the United States pointed out that eating red meat can lead to the occurrence of diabetes. Recent data shows that long-term research by the American Cancer Society has confirmed that eating too much red meat can cause cancer.

This study was completed by Michael Thorne and others from the American Cancer Society. They surveyed 150,000 Americans during the 10 years from 1982 to 1992, mainly on their eating habits. The 150,000 people were divided into three groups based on how much red meat they ate to see who had a higher chance of developing rectal cancer and colon cancer. The results of the study found that the group that ate the most red meat was twice as likely to develop rectal cancer and 40% more likely to develop colon cancer than the group that ate the least red meat. People who ate more poultry and fish were more likely to get sick. Minimum. Thorne and others believe that long-term consumption of hamburgers, sausages, beef and red meat products greatly increases people's risk of rectal cancer and colon cancer.

In fact, past studies have shown that eating too much red meat can cause rectal cancer and colon cancer. However, due to inconsistent research data and a lack of long-term observation of eating habits, , this conclusion is not recognized by everyone. The American Cancer Society's study is the most comprehensive to date, so it is widely recognized.

In addition, European scientists also conducted research on those who eat two servings of beef, mutton, pork or red meat products such as ham and bacon every day and found that these people have a 1/3 increased risk of bowel cancer. . The World Health Organization therefore calls on people to eat more fish and less meat. However, researchers say it is still not clear which ingredients in meat products cause cancer.

We speculate that it may be due to some toxic substances produced by the iron in red meat during the cooking process, as well as nitrates, nitrites and other substances produced during the curing process of red meat. of. The study also found that when people eat these meats, a substance called N-glycolylneuraminic acid (Neu5Gc), an aluminosilicate, directly enters the human body. This substance is recognized by the immune system as a foreign substance, causing Harmful immune responses ultimately lead to heart disease and cancer. Warm reminder:

Scientists have pointed out that although cancer is related to genetic factors, 80% of cancers are related to environmental factors including diet. Reasonable dietary habits can prevent most cancers. Many scientific studies have also shown that vegetables and fruits have a consistent protective effect on the human body and help the body resist most tumors. In particular, carrots, tomatoes, cruciferous vegetables, garlic, onions, potatoes, lemons, grapes, soybeans, berries, etc. are all famous anti-cancer vegetables and fruits. In addition, when eating a small amount of meat, try to eat as little white meat as possible, and master cooking methods that reduce risks. It is best to use a microwave oven. Meat processed by stewing or boiling will produce less carcinogens, but grilling or smoking is prohibited. Pickled and other methods. Let me teach you a trick:

If you want to prevent the nutrients of meat from being lost during the cooking process, you must master the secret of cooking meat nutritiously.

Retain nutrients in frozen meat: When handling frozen meat, freeze it quickly and defrost it slowly to avoid loss of nutrients. Because rapid freezing can freeze the moisture in the meat into small and uniform ice crystals, it will not destroy the integrity of the muscle cell membrane. Slow thawing can ensure that most of the meat juice is reabsorbed by the cells, which can effectively reduce the loss of nutrients.

Add seasonings such as garlic: You can eat some garlic while eating meat. The combination of vitamin B1 in the meat and allicin in garlic can improve the absorption rate of vitamin B1 in the gastrointestinal tract and utilization in the body. Rate. It has positive significance in promoting blood circulation of the human body, eliminating physical fatigue, enhancing physical fitness, and preventing colorectal cancer.

Appendix

Do not eat more than 500 grams of meat per day. Try to eat white meat and eat less red meat. The appropriate amount of meat per day is 200 grams.