Meat is our daily diet of food, meat is also more varied, different meat to eat is not the same, usually we eat a lot of meat is processed in a variety of ways, there are some meat processing methods will reduce the nutrition of the meat, and eat is harmful to the life of which meat is more healthy? Which meat processing methods are harmful?

1, harmful meat processing

(1) processed meat

Ham and other products are mostly high sodium food, a large number of eating can lead to excessive salt intake, resulting in fluctuations in blood pressure and renal function damage. Some of the ham, brined meat and other products sold on the market will add some preservatives, color enhancers and color preservatives components, resulting in increased burden on the human liver. Processed meat, will contain a certain amount of nitrites, which also leads to some of the major pitfalls of cancer.

(2) fried meat

Fried food is the World Health Organization as the top ten junk food, fried meat is "bad fat" disaster area. Deep-fried meat has a high energy density, often eaten very easy to lead to obesity. Fried food contains oil and oxidized substances, is the most dangerous food leading to hyperlipidemia and coronary heart disease. In the deep-frying process, generally produce a large number of carcinogenic substances, has been shown that often eat fried food, the incidence of certain cancers is much higher than do not eat or rarely eat fried food people.

(3) canned meat

The nutrients in canned meat have been destroyed in large quantities, and the vitamins in them have been almost destroyed. And the proteins in canned products are often denatured, and the nutritional value shrinks dramatically. Although sea fish is an excellent choice of meat, but do not advocate eating canned sea fish, such as canned sardines, canned tuna and so on. In addition to the reason for the destruction of protein in canned fish, canned fish also contains a super large number of purines, which can aggravate gout, hyperuricemia patients.

(4) cured meats

Don't consume cured meats such as bacon on a regular basis. One reason is that cured meats belong to high sodium food, often consume high sodium food people's kidney burden will be increased; secondly, in the curing process will produce harmful to the body of nitrites and other substances, will lead to nasopharyngeal cancer and other malignant tumors of the incidence of higher risk. In addition, high concentrations of salt can seriously damage the mucosa of the gastrointestinal tract, increasing the probability of suffering from gastrointestinal inflammation and ulcers. Some studies have found that people who regularly consume bacon and salami have a higher risk of colon cancer than those who don't or rarely eat cured meat.

2, which meat is healthier

(1) chicken

Chicken, the least fatty meat. When we say chicken here, we mean skinless chicken because almost all the fat of a chicken is in the skin. Every 100 grams of skinless chicken contains 24 grams of protein but only 0.7 grams of fat. Chicken is a good dietary treatment for malnutrition, chills and cold, weakness and fatigue, menstrual disorders, anemia, and weakness.

(2)Beef

Beef, the strongest meat. Where the body is weak and mental decline, eating beef is most appropriate. Beef protein amino acid composition is closer to the human body than pork, can improve the body's ability to resist disease, growth and development and post-surgery, post-disease recuperation of people in the supplemental blood loss, repair of tissues and other aspects of the particularly suitable. But the muscle fiber of beef is not easy to digest, high cholesterol and fat, so the elderly, young children and weak digestion should not eat more.

(3) pork

Pork, the most iron meat. Pork fat and thin difference is large, fat meat in high fat content, protein content is small, eat more easily lead to high blood fat and obesity and other diseases; protein is mostly concentrated in lean meat, and lean meat also contains hemoglobin, can play the role of iron, can prevent anemia. Hemoglobin in meat is better absorbed than in plants, so eating lean meat to supplement iron is better than eating vegetables.

(4) lamb

Lamb, the most nourishing meat. Mutton helps the yuan yang, replenish essence and blood, cure lung deficiency effect, asthma, bronchitis, lung disease and cold patients are quite beneficial. Can also benefit the kidneys and yang, fill the deficiency against cold, strong body, is the winter nourishing therapeutic treasures. However, it should be noted that, after all, mutton is warm, not for everyone. Yin deficiency fire, cough phlegm, indigestion, arthritis, eczema and fever should be avoided.

3, meat with

1. Pork with garlic

The folk have "eat meat without garlic, nutrients reduced by half," said that there is scientific reason. Pork in the content of vitamin B1 than other meat content of an average of 9 times higher, but this vitamin is not stable, in the human body to stay a short time. If you eat garlic, garlic in the allicin and vitamin B1 combination, its water-soluble into fat-soluble, and then greatly increase the body's absorption and utilization, health effects better.

2. Mutton with ginger

Mutton tonic sun warm, ginger cold warm, with each other, warm, warm, but also can drive the external evil, and can cure cold abdominal pain.

3. Beef with potatoes

Beef has a high nutritional value and has the effect of strengthening the spleen and stomach. But beef rough, sometimes destroy the gastric mucosa, potatoes and cook with it, not only good taste, and potatoes are rich in vitamins, can play a role in protecting the gastric mucosa.

4. Pork liver with persimmon pepper

For the anemic population and children and teenagers, the food is animal liver and lean meat. Animal liver is rich in iron, but many dietary factors affect the absorption and utilization of iron. Iron absorption must be transformed from high-valent iron to low-valent iron complexes, a process that requires the action of vitamin C. The absorption of iron from the liver is not possible without the help of vitamin C. And pig liver with persimmon pepper is exactly a one-two punch, because persimmon pepper is rich in vitamin C, 100 grams of persimmon pepper in vitamin C content of 72 mg, is 2.3 times the spinach, tomatoes 4 times. At the same time persimmon pepper in the dietary fiber can promote food cholesterol excretion. Also, persimmon pepper and pork liver with stir-fry, which is rich in a variety of fat-soluble vitamins and beta-carotene, can be completely absorbed and utilized.

5. Turtle with honey

Not only is the sweet taste in the mouth, fresh and pleasant, but also rich in protein, fat, a variety of vitamins, and contains pungent acid, benzoic acid, silicic acid, and so on, it is not a lot of strong agent for heart disease, gastroenterology, anemia have curative effect, but also can promote growth, prevention of aging.