Eating well means more than just consuming food—it's about getting proper nourishment. Some people believe that eating more expensive foods like chicken, duck, fish, and meat is the key to good nutrition. However, this isn't always true. Many affordable foods are highly nutritious. For example, carrots are much cheaper than winter bamboo shoots, yet they contain far more nutrients. Similarly, when it comes to lettuce, the leaves are far more nutritious than the stems. With the right cooking techniques, the leaves can still be turned into a delicious meal.
Vegetable oil is often considered healthy, but not all of it is perfect. A U.S. biochemist once warned at a National Cancer Institute meeting that while unsaturated fats in vegetable oils aren’t carcinogenic, they might actually promote cancer growth. He expressed concern that many people rely solely on vegetable oils to protect their hearts, fearing this could lead to an increase in cancer cases in the future. The best approach is to maintain a balanced diet, including some animal-based foods, which can contribute to overall health.
Fruits are commonly believed to be high in vitamin C, but this view is overly simplistic. For instance, kiwifruit has 420 mg of vitamin C per 100 grams, while fresh dates have 380 mg. Strawberries offer 80 mg, oranges provide 49 mg, and loquats contain 36 mg. Even persimmons and oranges have around 30 mg each, while bananas and peaches only have 10 mg. Grapes, figs, apples, and pears contain as little as 5 or even 4 mg. So, if you want to boost your vitamin C intake, it’s important to choose fruits wisely.
Cooking live chicken may seem more delicious, but there's a science behind it. Chicken has short fibers and is easy to digest. However, when live chickens are slaughtered, their body tissues remain active. If cooked immediately, the heat causes the protein to denature and coagulate, leading to tough meat. To improve texture, it's essential to let the chicken rest after slaughter. During this time, enzymes in the body work to break down the tissue through autolysis, making the meat tender and more flavorful when cooked later.
Onion and tofu should not be mixed together. Nutritionists point out that tofu is rich in calcium, while onions contain oxalic acid. When combined, oxalic acid can bind with calcium to form calcium oxalate, which is poorly absorbed by the human body. This reduces the nutritional benefits of tofu and may even be harmful in large quantities.
Carrots and white radishes shouldn’t be chopped or blended together. Many people enjoy mixing them for color and flavor, but this method is not scientifically sound. White radishes are high in vitamin C, and when combined with carrots, the vitamin C can be destroyed. Carrots contain an enzyme called ascorbic acid oxidase, which breaks down vitamin C. Therefore, it’s better to eat them separately to maximize their nutritional value.
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