 Posted: Sun 23:44, 27 Feb 2011 Post subject: power balance wristband Ten common misconceptions |
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| Misunderstanding one: cook eggs and sugar syrup
many places to eat poached habits. In fact, the eggs and sugar, cook, make the egg protein in the formation of fructose lysine amino acid conjugates. ** This substance can not easily be absorbed, will cause adverse health effects. errors II: Raw eggs are more nutritious Some people think that raw eggs are nourishing the lungs and vocal effects. In fact, the raw egg is not only unsanitary, likely caused by bacterial infection, but not more nutritious. Raw eggs contain avidin in affecting the absorption of biotin in food, easy to make the body loss of appetite, general weakness, muscle pain, skin inflammation, eyebrow, etc. Raw egg protein structure is dense, and contain anti-trypsin, ** that the great majority can not be absorbed, and only cooked the protein only becomes soft, it is more beneficial to digestion and absorption **. In addition, there is the smell of raw eggs, can cause central nervous system depression, the saliva, gastric and intestinal fluid and so reduce the secretion of digestive juices, leading to loss of appetite, indigestion. Therefore, eggs should be cooked at high temperature before eating,power balance wristband, do not eat the immature eggs. Misunderstanding number three: mothers eat eggs as possible during delivery maternal physical exertion, digestion and absorption function, and liver detoxification function of reduced consumption of large amount will cause liver and kidney burden , causing adverse consequences. Ingestion of too much protein,power balance, but also in the intestine produce large amounts of ammonia, phenol and other chemicals, much of the toxic **, prone to abdominal swelling, nausea, dizziness, limb weakness, coma and other symptoms, lead to syndrome. Protein intake should be based ** on protein digestion and absorption data. Under normal circumstances, maternal eat three or so eggs would be sufficient. errors of the four: the elderly avoid eating eggs because eggs contain high cholesterol,power bracelet, it has been popular with elderly people not eat the egg argument. Recent scientific evidence shows that this argument does not make sense. rich egg yolk contains lecithin, is a powerful emulsifier, cholesterol and fat particles can become very fine, smooth cells through the blood vessel wall has been fully utilized, thereby reducing blood cholesterol. And egg yolk lecithin is choline released after digestion, into the blood in the synthesis of acetylcholine and thus is the main neurotransmitter substances, can improve brain function, enhance memory. Misunderstanding Five: eggs and milk with fresh and nutritious milk drink morning when I eat an egg, or beat the egg cooked in milk, is many people's eating habits. Level of sweet milk, with vegetable protein, fat, carbohydrates, vitamins, minerals, and many other nutrients, have a good drinking alone tonic. However, there is a special substance called trypsin, and the egg white ovalbumin in combination, can cause the loss of nutrients, reducing the nutritional value of the two. Misunderstanding Six: Rich in zinc, iodine, selenium, calcium and other In fact, not all people are suitable for food feature eggs. Because not everyone is missing the nutrients contained in the egg function. Therefore, consumers in the choice of function should be targeted eggs, lack eat whatever, should not blind tonic. Seven Mistakes: boiled eggs as long as possible in order to prevent the egg shell burst in the cooking, the egg wash, put a water pot and soak for 1 minute, with a small open fire. After the switch to open Simmer 8 minutes. Avoid cooking too long, otherwise the egg yolk with ferrous ions in the chemical reaction of sulfide ions to form ferrous sulfide brown precipitate ** hinder the absorption of iron. eggs cooked too long, egg yolk proteins in ferrous iron and sulfide ions combine to form insoluble iron sulfide, it is difficult to be absorbed. Fried eggs over the old, the edge will be burnt, contains egg proteins into low molecular weight polymer of amino acids, this amino acid at high temperatures can often form a ** unhealthy chemicals. Misunderstanding of the eight : scrambled eggs taste better MSG itself contains a large number of eggs with a certain amount of glutamic acid chloride, sodium, heating the two substances will generate a new material - sodium glutamate, which is the main component of MSG, there are pure flavor. If the scrambled eggs when the MSG, MSG, the flavor decomposition of the egg itself will destroy the natural flavor. Therefore, when the scrambled eggs should not be put MSG. nine errors: how to eat nutritious eggs egg eat the same are diverse, there are boiled, steamed, fried, fried and so on. To eggs in terms of nutrient absorption and digestibility, cooking, egg is 100%, 98% tender fried, scrambled eggs and 97%, egg 92.5%, 81.1% of the old deep-fried, eaten raw, 30% to 50% . Seen in this light, boiling, steaming should be the best way to eat eggs. misunderstanding of ten: the darker the shell, the higher the nutritional value of eggs many people buy only pick the red shell, red shell eggs that are of high nutritional value, but it is not. The eggshell color is called by the Analysis showed that the nutritional value of eggs, chicken nutrition depends on the level of the structure. evaluation of protein quality, mainly protein (egg white) in the protein content. From the sensory point of view, the more thick egg white, indicating that the higher protein content, protein quality, the better. yolk color depth with a light, from pale yellow to orange yellow have. Color of the pigment with egg yolk contains about. The main pigment in egg yolk lutein, zeaxanthin, lutein, carotene and riboflavin. Yolk color depth is usually only show the amount of pigment content. Some pigments such as lutein, carotene, etc. in the body into vitamin A, therefore, under normal circumstances, the deeper the color of egg yolk slightly better nutrition. |
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