Why do people who often eat braised meat are generally healthy and longevity?Say it surprising you!

"Jiangsu's oldest old man is 115 years old, and his longevity recipe is to eat braised meat for three meals."

"40 centenarians in Beijing, 30 people particularly like to eat braised pork, eat almost every day";

"The Japanese survey found that more than 90%of the longevity elderly people love to eat stewed fat pork, but none of them have high blood pressure, coronary heart disease, obesity and arteriosclerosis."

Those controversy about fat

Over the years, whether it is experts, doctors, nutritionists, or media, "unsaturated fatty acids" in pork are a more avoided ingredient. It is believed that saturated fatty acids in pork are the culprits of various chronic diseases and elderly diseases.

Including: diabetes, hypertension, atherosclerosis, cancer, etc., in long -term publicity and popularity, people have formed a strong consciousness, and "fat" is unhealthy.

Suddenly the news of the long -lived old man loves to eat braised pork, it is undoubtedly a negation of the previous long -term publicity!

So, is fat?

Let's take a look at the professional research report together:

1

Research results of subverting people's traditional ideas

Restricting saturated fatty acid intake does not reduce the risk of death and cardiovascular death, nor does it reduce the risk of coronary heart disease.

"Sugar" with the same energy than saturated fatty acids has a greater impact on blood lipids.

The sugar here is except for the sugar that everyone generally knows, as well as the rice and sugar in the fruits we eat.

Rice and noodles are mainly starch. After the starch enters the body, it can be transformed into glucose to be absorbed.

▼ As shown in the figure

The above two studies show that "fat" is not as good as the legendary promotion! So, is "fat" good for the body?

Let's take a look at the fat composition of fat and different fat functions.

2

Flower meat is rich in omega3

Omega-3 can reduce the "bad" cholesterol and glycerinate amount of LDL in the blood, while increasing the "benign" cholesterol amount of HDL.

It can also make the blood vessels more unobstructed, healthier and more flexible. At the same time, it can also reduce the small blood pullence full of cholesterol, and prevent and treat the formation of the rapid formation of blood vessels.

This will greatly reduce the attack or stroke risk of heart disease.

Omega 3 recommended dosage and Omega 6: Omega 3 intake ratio.

The Canadian government recently suggested to the nationals aged 25-49 to take 0.25-1.5 grams of Omega3 daily. In particular, Omega3 multi-unsaturated fatty acids are necessary nutrients for maintaining good health and normal development.

The US health nutrition department has agreed to increase the daily absorption of Omega3 to 0.25-3 grams.

The World Health Organization (WHO) recently suggested: Omega 6: Omega 3's intake ratio = 4-6: 1100g "Susan Red Roasted Pork", Omega 6: Omega 3 = 4.6: 1, to meet the WHO's organizations The health ratio requires that the intake of Omega 3 is 0.26G, which meets the minimum requirements of the recommended amount.

Therefore, if you want to live long, your diet principle is:

1. Must consume a sufficient amount of Eumya 3 every day;

2. Omega 6: Omega 3's intake ratio should not be higher than 4-6: 1.

From the perspective of nutrition, pork is rich in protein and essential fatty acids, as well as heme (organic iron) and cysteine ​​that promotes iron absorption, which can improve iron deficiency anemia, nourish kidney nourishment, nourishment, nourishment Yin and dryness are helpful for people who are weak in kidney, dry stools, and dry cough without phlegm.

Pig skin is special, helps to recite blood, and is beneficial to people with insufficient yin deficiency and dizziness.

In addition, braised pork is cooked properly because of fat and thin, and the taste is sweet and soft, and the entrance is melted. The elderly are easily digested and absorbed. It is a rare dish on the table of the elderly with a decreased gastrointestinal function.

Gu Weigang and others of Zhejiang University found that some ingredients of pork have changed during the cooking process.

Studies have shown that the content of saturated fatty acids in the pentoplastor oil is 42%, followed by 29.8%of monochrome fatty acids and 28.2%of polyunsaturated fatty acids;

Olic acid, linoleic acid, palmic acid, and lipidic acid are the main fatty acids in raw meat, accounting for 84.74%of all fatty acids.

After the ingredients are simmered and stewed, the proportion of monolites of unsaturated fatty acids is significantly provided. After two hours of stewing, monocular unsaturated fatty acids become 28.08%of the main fatty acids, while saturated fatty acids in raw meat are significantly reduced.

The research and analysis are as follows:

42%saturated fatty acids, accounting for about 50%of all fatty acids 84.74%, monolithic unsaturated fatty acids accounted for 29.8%, reaching 48.08%after making red roasted meat, an increase of 18.28%.

The increased part is mainly transformed by hard fat acid, because only lipidic acid can be transformed into oleic acid. Ligitic acid can be converted into oleic acid not only under stewed conditions, but also quickly converted into oleic acid in the human body.

Therefore, the proportion of 42%of saturated fatty acids became 23.72%, 48.08%of the unsaturated fatty acids, and 28.2%of multi -unsaturated fatty acids.

The proportion of fatty acids does not have much impact on health, and it can reach the level of close to 1: 1: 1, and it has the fact that monocular unsaturated fatty acids related to longevity are preserved.

Therefore, this is the reason why longevity old people love to eat braised pork without hyperlipidemia, arteriosclerosis, coronary heart disease, diabetes and other diseases!

[Edit: Lu Wei Tang Jiajun (Internship)] [Source: Happy Old Journal · New Hunan Client]

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