There is a good thing in pigs, which may help lower blood pressure, blood sugar, and blood lipids. Do you know what it is?
Chinese medicine culture has a long history of thousands of years. So far, the essence of development has been preserved. Modern people pay attention to health care. Many people take traditional Chinese medicine to regulate their bodies and keep them healthy.
As the saying goes, medicine is poisonous. It is best to regulate the body through dietary conditioning. Food supplements can provide various nutrients for the human body, and can also achieve the purpose of strengthening the body.
With the accelerated pace of modern life, the food on the table is becoming more and more diverse. Young people like heavy-tasting food, and big fish and meat are essential. Chicken, duck and fish are regulars at the table, but pork is the most common and most popular at the traditional Chinese table.
Chinese medicine believes that the whole body of the pig is a treasure. In most parts of China, pork is an indispensable part of almost every family table. Pork trotters, pork knuckles, pig ears, pork heads, etc. are all good foods.
The first thing to understand is the benefits of eating pork.
Vision protection: Pork also contains vitamin A. Vitamin A, the low-light-sensing rhodopsin component in visual cells, promotes vision, improves reproductive skills, and maintains healthy growth of skin, bones, teeth, and hair.
Improve anemia: The cysteine and heme contained in pork can promote the body to absorb iron. As we all know, iron has a good effect on replenishing blood, so eating pork slices properly can replenish blood and improve skin tone.
Promote development: Pork is rich in protein, and protein is one of the essential elements for the human body. The protein quality contained in pork is very high, close to the proportion required by the human body, so as to supplement the nutrients needed by the human body and promote growth and development.
Strong bones: Pork, like grass meat, contains more essential trace elements such as calcium, magnesium, phosphorus, sodium, potassium and chlorine. Calcium and phosphorus in grass are nutrients for growing bones, which can strengthen bones and prevent rickets.
Beauty: Pork is rich in collagen, which can moisturize the skin and replenish skin nutrition. Cooking the pig skin into frozen food can make the skin smooth and delicate, which is especially effective for female friends.
Many people don't know that pigs have a part. Moderate consumption can lower blood sugar, blood pressure and blood lipids. Come check it out. Don't miss it.
Do you know of any good things in pigs that can help lower blood pressure, blood sugar and lipids?
- Nutritional value of pork skin.
Pork skin is sweet and cool. It has the effect of nourishing yin and tonifying deficiency, clearing away heat and soothing throat. Modern scientists have found that eating pig skin or trotters regularly can delay aging.
Because pig skin contains a lot of collagen, it can slow down the aging of body cells. Especially in patients with yin deficiency and internal heat, sore throat and low-grade fever.
Efficacy and role :
Pork rind has a sweet and cool taste, which can promote blood circulation and stop bleeding, replenish essence and blood, moisturize skin and glossy hair.
Pork rind is an excellent source of vitamin B12. If the human body lacks vitamin B12, there will be mental and psychological defects, such as unresponsiveness, sluggish expression, and memory loss.
Collagen in pork skin has a special nutritional effect on the skin. Pork rind helps skin cells absorb and store water, preventing dry and wrinkling skin, making it rich, plump and smooth.
Pork rind is rich in protein, fat and carbohydrates. Pork rind can supplement nutrition and improve immunity.
Eating pork rind or trotters regularly can delay aging.
Pig skin is rich in collagen. Collagen is an indispensable nutrient for human muscles and bones, and it also promotes hair and nail growth. If you want your hair to be elegant, don't throw away the rind lightly.
-Can pigskin lower blood pressure, blood lipids and blood sugar?
Relevant studies have shown that elastin and collagen in pigskin can dilute blood concentration, accelerate the efficiency of human blood supply, promote blood circulation, fully dilute the fat content in blood vessels, and reduce the three highs.
The following three groups of people should not eat pork skin:
1. Liver disease.
When too much fat intake results in a significant increase in triglyceride levels, the liver stores excess lipid components in the blood, resulting in fatty liver over time. Liver diseases such as hyperlipidemia, leading to abnormal liver function.
If you continue to eat pigskin or high-fat food in this situation, it will cause a vicious circle, reducing the strength of human liver function again, until the liver function is lost. Therefore, in daily life, people with poor liver function or liver disease problems should not eat pig skin;
2. Hypertension
Due to the high fat content of pigskin itself, atherosclerosis is a predisposing factor for hypertension. It is also due to the excessive fat content of food intake, which leads to high blood lipid content in the human body and small blood vessel cavities, resulting in blood flow disorders.
Therefore, people with high blood pressure have an increased chance of atherosclerosis after eating pig skin;
3. Obese.
Because pig skin itself contains high calorie and fat content, for obese people, the energy of eating pig skin will increase the burden on the body and aggravate obesity, so it should not be eaten.
In addition, although pig skin is rich in collagen, due to its high fat content, the frequency and frequency of consumption should be reduced in daily life.
Extension - share the gourmet practice of pork rind .
Braised pork rind
ingredients:
500 grams of pork skin, 3 green peppers, half onion, 20 grams of ginger, 10 grams of garlic, 3 grams of pepper, less salt, less soy sauce, less oyster sauce, less cooking wine, less sugar, and less chicken essence.
Cooking methods:
First, clean the green peppers, cut them into hob blocks, clean and slice the green onions, peel the garlic, peel the ginger, slice in half, wash the peppers, and put them on a plate for later use.
Put the pig skin in a pot, add onion, pepper, ginger slices, appropriate amount of cooking wine, then pour in water that is flush with the pig skin, boil over high heat, and cook on medium heat until the pig skin can be inserted into chopsticks.
After cooking, rinse the pig skin with cold water, put the pig skin on the chopping board, scrape the oil in the pig skin with a kitchen knife, then use a clip to clean the fine hair on the pig skin, wash it and cut it into strips.
Add an appropriate amount of oil to the pot, heat it to 70% heat, and fry the minced ginger and garlic slices until fragrant.
Pour in the pork skin and fry until the pork skin is slightly burnt.
Add appropriate amount of soy sauce, oyster sauce, cooking wine, a little salt and stir fry evenly.
Cover the pot and simmer for 3 to 5 minutes, until the soup is completely absorbed by the pork skin.
Add green peppers and stir-fry until broken, then add a little chicken essence and sugar, stir-fry evenly, and serve.