Recommended recipe: white radish juice
Ingredients: 1 root radish (about 25-30cm long).
Practice: Divide the white radish into two parts, cut into pieces, put it into a juicer and squeeze it into radish juice, then filter to remove residue before drinking. Eat half a radish in the morning and evening and drink it for five days a month.
Sulfur compounds in garlic cloves can directly inhibit the synthesis of cholesterol in the liver, and allicin contained in garlic can also reduce cholesterol and blood viscosity in the blood. Eating garlic cloves raw can reduce cholesterol and blood lipids.
Recommended way to eat: eat garlic cloves raw.
Ingredients: 3 cloves of garlic.
Practice: Eat 3 cloves of garlic raw every day for 8 weeks.
3 Cucumber The dietary fiber contained in cucumber can promote intestinal peristalsis, reduce the absorption of cholesterol, and thus reduce blood lipids. Moreover, cucumber has a good preventive and therapeutic effect on hyperlipidemia complicated with hypertension, diabetes and obesity, and is suitable for patients with high cholesterol and hyperlipidemia.
Recommended recipe: shoot cucumber
Ingredients: 250g cucumber, salt, minced garlic, aged vinegar, chicken essence, minced coriander and sesame oil.
Practice: Wash the cucumber, pat it with a knife until it is slightly broken, cut it into pieces, put it on a plate, add salt, minced garlic, aged vinegar, chicken essence, minced coriander and sesame oil and mix well.
The cellulose in tomatoes can be excreted from the digestive tract after being combined with biological salts in the human body. Because the biological salts in the human body need cholesterol to supplement, the cholesterol in the blood will decrease with the excretion of biological factors in the body, thus playing a role in lowering blood lipid, which is suitable for people with high cholesterol and hyperlipidemia.
Recommended recipe: tomato towel gourd
Ingredients: tomato 100g, towel gourd 250g, chopped green onion, salt, chicken essence and vegetable oil.
Practice: Peel the loofah, remove the pedicle, wash it and cut it into hob blocks; Wash tomatoes, remove pedicels and cut into pieces. Put the wok on the fire, pour in a proper amount of vegetable oil, and when the oil temperature reaches 70%, add chopped green onion and stir-fry until fragrant. Finally, stir-fry the loofah and tomato pieces, and season with salt and monosodium glutamate.