Spring is a season that requires special attention to health care. Not only should we pay attention to health care and protection in daily life, but dietary maintenance is also particularly important.

You should pay attention to "five more and five less" in spring diet

1. More poultry and fewer livestock to protect the heart

Most people love and fear meat. I love it because it is rich in nutrients and tastes good; I am afraid because it has high fat content and is easily linked to hyperlipidemia and even coronary heart disease, stroke, diabetes and other diseases. How to solve this problem? One of the tips is to eat more poultry and less livestock.

Compared with livestock meat such as pigs, cattle, and sheep, the structure of fat contained in poultry meat is different. Livestock meat fat contains a lot of saturated fatty acids and high cholesterol, while poultry meat such as goose, duck, and chicken not only has less fat (only 1/4-1/3 of the former), but also contains fat that has a structure closer to olive oil. Therefore, it has the function of protecting the heart.

2. More raw and less cooked to reduce carcinogens

As far as poultry is concerned, if there are two types of poultry in front of you, raw and cooked, which one will you prefer? Cooked meat products are convenient to eat and taste good. You may prefer cooked meat products. However, you will be making the mistake of consuming nitrites. Because in the process of making cooked meat products, nitrite needs to be added in order to use its preservative effect to keep the food fresh. However, once nitrite enters the human body, it can be decomposed into nitrosamines, which have strong carcinogenic effects, seriously threatening human health. So we should try to buy fresh poultry and cook it ourselves.

3. More reduction and less oxidation activate the brain

How to ensure brain health? How to improve brain efficiency? Traditional Chinese medicine experts point out: Eat more reducing foods and less oxidizing foods.

The so-called oxidized foods refer to those foods rich in peroxidized lipid compounds, such as fried foods, instant noodles, hamburgers, etc., as well as high-calorie oily foods, fatty meats, and juices. . These foods can cause oxidation reactions in the human body, damage the normal molecular structure of the cerebral blood vessel walls, narrow the cerebral blood vessels, affect blood flow, adversely stimulate the physiological activities of the brain, and lead to slow thinking.

Reducing foods contain carotene, superoxide dismutase and other ingredients, which can prevent the oxidation reaction of the cerebral blood vessel wall from proceeding, or "restore" the oxidation reaction that has already occurred, ensuring smooth cerebral blood vessels and blood supply to the brain. Adequate, always in a state of alert, active health. What are restoration foods? According to expert research, vegetables such as spinach, leeks, pumpkins, onions, broccoli, bell peppers, peas, tomatoes, carrots, green vegetables, soybeans, celery, walnuts, peanuts, pistachios, cashews, and pine nuts , almonds and other shell foods, as well as brown rice, pork liver soup, etc. are all restoration foods.

4. More roughness and less essence protect blood vessels

At present, the incidence of cardiovascular and cerebrovascular diseases such as coronary heart disease and cerebral infarction is increasing day by day. In addition to the traditional hyperlipidemia, hypertension, high blood pressure, etc. In addition to the "three highs" such as blood sugar, there is another major culprit, which is hyperhomocysteinemia.

Expert research has found that if the concentration of a substance called homocysteine ??in the blood is too high, it will cause arteriosclerosis, eventually leading to myocardial infarction, stroke and Alzheimer's disease. disease. One of the reasons why homocysteine ??in the blood increases is that more and more processed foods are eaten. Therefore, the staple food structure should be more coarse and less refined.

5. More green and less white will increase longevity

Nutritionists have analyzed the nutrients of various vegetables and found a rule: the nutritional value of vegetables is related to the depth of their color. The darker the color of the vegetables, the more vitamins and carotene they contain, and vice versa. The order according to this rule is: green vegetables, red and yellow vegetables, and white vegetables.

Green vegetables are rich in calcium, folic acid and vitamin C. In addition, they are particularly rich in chlorophyll, which has anti-cancer and disease-preventing effects.