There is a good thing in pigs, which may help lower blood pressure, blood sugar, and blood lipids. Do you know what it is?

Introduction: As Zhou Li said: Pork has nourishment, use meat to nourish yin, use fire to avoid water, cover the meat and enter the stomach and damp heat.

Pork is one of the most common meats in China and is much cheaper than other meats. In addition, under the cooking of the chef, the meat becomes fatty but not greasy, which has become the most commonly eaten meat.

01 Nutritional composition of pork

The nutritional composition table of 100g lean meat is protein 17g, fat 28g, vitamin A 8ug, carotene 0.6ug, retinol equivalent 57.6ug, vitamin B10.37mg, vitamin B20.18mg, vitamin B52.6mg, vitamin E 0.48mg .

Cholesterol 79mg, Potassium 188mg, Sodium 76.8mg, Calcium 6mg, Magnesium 12mg, Iron 1mg, Manganese 0.01mg, Zinc 1.77mg, Copper 0.19mg, Phosphorus 142mg, Selenium 6.87ug.

02 The benefits of eating pork

1. Improve immunity

Eating pork regularly can boost your immunity because pork contains a lot of iron and protein. These two substances are very important to the human body and are part of human cells.

Regular intake of these substances will make the body healthier, but also enhance the body's immunity and reduce the chance of problems in the body.

2. Improve anemia

The cysteine ​​and heme contained in pork can promote the body's absorption of iron. As we all know, iron has a good effect on blood replenishment.

Therefore, eating pork slices properly can replenish blood and improve skin tone, and pork is also rich in iron, which can provide vitality to the human body.

3. Protect eyesight

Vitamin A, which is a component of rhodopsin, is a component of rhodopsin that senses low light in visual cells. It promotes vision, improves reproductive skills, and maintains healthy growth of skin, bones, teeth, and hair.

4. Beauty and beauty

Pork is rich in colloidal components and collagen, which can moisturize the skin and replenish skin nutrition. Cooking pig skin into frozen food can make people's skin smooth and delicate, especially suitable for female friends.

5. Nourishes the kidney and nourishes the blood

Chinese medicine believes that pork is sweet and salty, has the effect of nourishing the kidney and nourishing blood, and can treat the symptoms of kidney deficiency and postpartum blood deficiency.

When eating pork, you can also make some soy products together. Lecithin is a unique nutrient in soy products that can emulsify plasma. It reduces fat and cholesterol particles and prevents the formation of hardened plaque.

03 There are good things in pigs, or help to lower blood pressure, blood sugar, blood lipids, do you know what it is?

This thing is: pig skin.

Pig skin is a nutritional ingredient praised by clinical nutritionists and Chinese medicine scientists, and has the same nutritional ingredients as medicine and food.

The rich high-quality protein is 2 times that of pork and other meat products. The zinc rich in carbohydrates, high-quality calcium and trace elements is 4 times that of pork. However, the fat content and lipid matter are only 1/3 of that of pork.

Three high diseases have become the main killers that threaten the health of middle-aged and elderly people. With age, blood flow slows and the walls of blood vessels become brittle and thinner. If left untreated, the adjusted risk of cardiovascular disease increases substantially.

Chinese medicine often says: pig skin is a cool and sweet food. Eating pig skin helps nourish yin and blood. Rich in glycogen protein, it can speed up blood circulation in the body and help dilate blood vessels.

Helps stabilize blood pressure, lower blood lipids, lower blood sugar, and prevent cardiovascular and cerebrovascular diseases.

How to make pork skin healthier?

After buying the pig skin, be sure to thoroughly wash the pig hair on it, then wash it and put it in water to cook it, and cut the pig skin into strips.

Put the oil in the frying pan, then fry the onion, ginger and garlic until fragrant, pour in the pork rind and cooking wine and stir fry, and finally add the red pepper, soy sauce and salt.

04 Eat as little as possible of these parts of the pig

1. Pig neck

Bacterial components and components attached to the lymphatic parts on the surface of the pig's neck are likely to cause bacterial inflammation after being ingested into the human body. Associated with 455.6% bacterial and viral components, disrupting normal levels of thyroid hormone secretion.

For people who eat pork neck for a long time, it should be avoided in time. For the various flavors of chicken and duck necks available in the market, it is best to eat less.

2. Pork liver

Pig liver is rich in nutrients, but also a detoxification organ, which may contain more blood, bile and parasites.

If not handled properly during cooking, it can easily lead to infection. In addition, for people with high cholesterol levels, eating regularly may increase the burden on the liver.

3. Pig intestines

When many people eat out, probably the most frequently ordered is the pig large intestine. Pig intestines are also a very popular portion. It's great for frying or other cooking methods.

However, as delicious as this portion is, there are also many potential health hazards. Cholesterol and fat are probably the most common substances found in the large intestine of pigs. I believe many people with hypertension and hyperlipidemia will actively avoid it.

4. Pig lungs

Now on the market, pork lungs are relatively cheap and delicious. However, pig lung is not recommended for you to eat more. In humans and animals, the lungs are used to exchange gases with the outside world.

Because pig breathing needs to be done in the lungs, some products, dust, bacteria, etc. will remain in the lungs. After the pig dies, the garbage and toxins in the lungs cannot continue to be excreted from the body, so the pig's lungs are very unclean. We must eat less.

05 Extension: The misunderstanding of eating pork

1. Overcooking Pork

At a temperature of 200℃-300℃, amino acids, creatine liver, sugar and harmless compounds in meat products will chemically react to form aromatic amine groups. These aromatic amine groups are derived from food. It contains 12 compounds, 9 of which are carcinogenic.

2. Pork should not be soaked in hot water

Some people often put fresh pork in hot water, which can cause the pork to lose a lot of its nutrients. The muscle tissue and adipose tissue of pork contain a large amount of protein, which can be divided into muscle-dissolving protein and muscle-suspicious protein.

15.℃～16℃, easily soluble in water. When pork is soaked in hot water, it loses a lot of myosin.

3. Avoid eating dead pork

There are many bacteria in the gastrointestinal tract of pigs, including Salmonella, Streptococcus, Staphylococcus, etc. When the pig's body resistance is reduced, these bacteria enter the blood circulation through the lymphatic vessels, multiply in the internal organs and muscle tissue, and produce toxins.

Due to the changes in meat quality after the death of sick pigs, the protein is destroyed and solidified, making it difficult to cook thoroughly. Therefore, people can become infected after eating the dead pork with the bacteria.