Among them, the main concern is the problem of excessive salt (including other salty condiments), sugar, flavor enhancer and oil. Strong flavor sometimes involves spicy, hemp, sour and other flavors, but in comparison, it is not as serious as the previous problems.
In most cases, the food with heavy taste has a high salt content. The so-called good chef can easily impress diners with a handful of salt and a lot of salt, together with some flavor enhancers and other condiments. Salt is sodium chloride, which is an antiseptic and has certain toxicity. In addition to salt, fresh products such as monosodium glutamate and chicken essence, and all salty condiments such as soy sauce, yellow sauce, bean paste, Japanese sauce, sand tea sauce, bean paste, Chili sauce, fermented bean curd, lobster sauce, oyster sauce, shrimp sauce and fish sauce also contain a lot of sodium.
Excessive sodium will increase the burden on the kidneys, promote edema, raise blood pressure, cause dehydration of tissues, increase the risk of gastric cancer, aggravate premenstrual discomfort, and increase urinary calcium loss, which is not conducive to the prevention of osteoporosis, and so on.
You often say that salty and sweet food can't be ordered often. This kind of food is delicious. Why is it unhealthy? Too salty, the human body will feel unhappy, so the chef will try to make the food salty instead of hou, and the common way is to put sugar and freshness enhancer. Sugar can reduce the salty taste and harmonize all kinds of flavors, so after adding sugar, you can put more salt without feeling uncomfortable, and even produce a rich and delicious feeling. Unfortunately, sugar itself is not healthy, and monosodium glutamate will further increase the content of sodium, as everyone knows.
Therefore, the seasoning combination of a large amount of salt, sugar and monosodium glutamate is very mellow and delicious, but it means that the sodium content in it is already two or three times that of normal seasoning, which is quite unhealthy.
For example, a fish can only be steamed with live fish. Fish that died soon can be made into braised fish, which tastes good. If it's not too fresh, it's best to make it into dry-cooked fish, because it's salty and spicy, and it's hard to eat with a slight smell. A piece of meat can only be stewed and shredded with winter bamboo shoots when it is fresh, and it can almost be braised pork, and it can almost be used as cooked pork and seasoning sauce for noodles. Boiled with seasoning, fried again, and added a lot of spicy and salty seasoning, no one can eat it.
Dishes with heavy taste are often cooked by frying, frying, or adding a lot of red oil. In this way, it is inevitable that cooking oil will be heated many times, because the oil fried once in a restaurant cannot be thrown away immediately and will be used many times. Therefore, when you eat these rich dishes, you will often find that the viscosity of the oil is relatively large and the taste is a bit greasy.
According to a chef, the oil used to mix cold dishes with red oil is also specially made with those sticky oils that have been fried many times (in fact, this is the abandoned oil, which basically belongs to the category of gutter oil). This is because after the oil is sticky, it can firmly stick to the surface of the ingredients, and it is not easy to flow to the bottom of the plate, which is more conducive to giving the ingredients a taste.
Occasional eating is less harmful, and frequent eating is more harmful. Any bad food must be eaten in sufficient quantities to cause harm. Bad eating habits, due to repeated day by day, eat a lot of bad food ingredients, which will do great harm to the body. As Dr. @ Hafning said, there are many opportunities to eat unhealthy food. There will be a party today, a dinner tomorrow, overtime work lunch the day after tomorrow, and inviting your girlfriend to eat out the day after tomorrow. If you indulge yourself often, there will not be many days to eat lightly all year round.
Eating a light diet once or twice a month will not cause trouble, and because the light diet on weekdays has cultivated keen taste buds, eating a strong food will feel particularly heavy and even a little unbearable. On the other hand, if you are used to strong flavor on weekdays, the taste is already very dull, and eating a little lighter will feel bland and unbearable. This situation often means that the body is in an unsafe state: it has lost its ability to distinguish the quality of ingredients, and the burden of visceral treatment of sodium and various metabolic wastes is too heavy.
Children's reference sodium intake is significantly lower than that of adults, their taste buds are very sensitive, and their kidneys can't handle too much salt, so they need to eat lighter food than adults. For example, the daily reference sodium intake of children aged 1-3 in China is only 650 mg (equivalent to 1.65 g of salt), which is only a little more than that of adults' 2,200 mg (equivalent to about 5.60 g of salt).
Therefore, giving children adult meals directly often leads to the trouble of high salt intake, which not only cultivates children's heavy taste, but also lays a bad foundation for being prone to hypertension in the second half of life. Some parents see that their children don't like eating, and deliberately add a lot of monosodium glutamate and chicken essence to the dishes, which is really worse for their delicate kidneys.
The sensitivity of taste buds in the elderly is decreased, and it is easy to have the problem of salty seasoning. However, the renal function of the elderly is also declining, and it is inefficient to eliminate too much sodium, and there are often problems of hypertension, hyperglycemia and hyperlipidemia, and the sodium intake of the three high people must be controlled. Therefore, the elderly should also pay special attention to eating light and little salt.
Generally speaking, it is not good for health to add too much spicy seasoning in northern China. In the cold and humid winter in southwest China, spicy seasoning can promote blood circulation, promote sweating, and make the body eliminate excess water in time. When physical activity is strong, physical labor is heavy and the weather is hot, you sweat too much and need to add some sodium salt, so the taste may be heavier. However, in the northern region, except in summer, sweating is rare. The climate is very dry, it is too late to replenish water, and there is no need to add trouble to the body with spicy food. It is unreasonable to eat Sichuan and Hunan cuisine.
Sour and fragrant condiments, if eaten properly, have some benefits to the body. Sour taste mainly comes from vinegar, lemon juice and tomato sauce. They all contain nutrients and health-care ingredients, which are beneficial to digestion and absorption, and can also delay the rise of blood sugar after meals. It is very good to add a little when cooking. Spices such as cinnamon, fennel, anise, curry powder, onion, ginger and garlic can increase the secretion of digestive juice, and also help reduce the high-temperature oxidation of oil and reduce the formation of carcinogens in cooking. Studies have shown that turmeric in curry has a certain effect on preventing cancer, while cinnamon powder is good for diabetics. As for the benefits of onion, ginger and garlic, Chinese residents have heard about it. However, these condiments should be used in moderation, not too much, and not too high to fry.
The rationality of seasoning is largely related to the environment and physique. For people who have insufficient digestive juice secretion, loss of appetite and are afraid of cold, adding spicy condiments can stimulate appetite, promote digestive juice secretion and promote body fever. However, there is no need for people who have a strong appetite and are overweight and obese. At the same time, spicy seasoning is not suitable for people with inflammation of skin and mucosa, such as red eyes, inflammation of gums, oral ulcers, skin sores, eczema, and ulcers in internal organs. Irritant condiments and high-salt condiments are very inappropriate for patients with hypertension and heart disease, and these strong dishes often contain a lot of oil, which is also inappropriate for patients with obesity, hyperlipidemia and fatty liver.
Being happy is not necessarily good health. Smoking, taking drugs and drinking alcohol are all to make people happy, but they are very harmful to their health. Irritating things, I don't like them at first bite, and when I get used to them, I will have dependence, but this dependence is at the expense of my health.
On the contrary, eating light food doesn't feel happy at first, but when you get used to it, you will find pleasure and experience a long-term peace of mind. Many people have this experience. In the past, they ate strong flavor and greasy food, and they were happy at that time, but they were often unhappy afterwards. Often impatient temper, often bored mood. After eating lightly and healthily, my body feels refreshed and my mood is peaceful and cheerful. The feeling of the whole world has changed, because it is no longer so impetuous and offensive, and it is more peaceful with everything around it. Only by personal experience can we know the happiness of this healthy life.