Coarse bar mouth, lemon sour, garlic Taichong, bitter bitter … … a lot of food, “taste” often be prohibitive, but now they are being nutritionists are respected health food. Do food is “good medicine tastes bitter” it? Take a look at these “unpalatable” food actually any good.
Love the sweet, fine, fragrant food, do not like the bitter, coarse food — in fact from our very young, this taste had formed. In millions of years ago, or even just four or five years ago, people did often had livestock feed in the day, time, people’s main concern is not suffering from diabetes, heart disease, obesity, but rather how to avoid malnutrition. But now, our diet and their ancestors have been completely different, more worried about is how to prevent obesity, how to reduce blood fat, how to reduce the risk of cancer.
According to modern nutritionists found that, in fact, those “nasty” food contains nutrients and many, let’s take a look at what food even though the “unpalatable” have to eat!
Astringent taste of food
Unripe persimmon, purple grape skins, which are astringent heavy food. Food in their astringency of tannin, phytic acid and oxalic brought. These substances are powerful antioxidants in the prevention of diabetes and high blood lipids useful. Moreover, the same fruit, hair astringent varieties higher nutritional value, such as sour apple than the large, sweet apple good.
【Little knowledge】
Tannic astringency in food applications in cosmetic products is very extensive, the main effect for the convergence, sunscreen, whitening, anti-wrinkle, anti-oxidation. Therefore, the astringency of food on the woman is really a rare beauty of food.
Rough food
The reason why rough rough food, because these foods are rich in insoluble fiber, such as coarse grains, celery and cabbage and other bar. May be that these dietary fiber, can help people prevent constipation, prevent cancer, favorable metal ion discharge, help the body detox, lose weight. If you cooked the fish in the draft, Pork fat dishes such as when the fear fat, can eat these foods, because this is the rough play of the best moments of food.
【Little knowledge】
Dietary fiber is a carbohydrate that can not be digested in order to dissolve in water can be divided into two basic types: soluble fiber and insoluble fiber.
Cellulose, hemicellulose and lignin are three kinds of common non-soluble fibers present in the cell wall. Insoluble fiber may reduce the risk of colorectal cancer risk, at the same time through the absorption of food in the toxic substances to prevent constipation and diverticulitis, and reduce digestive bacteria emit toxins;
Such as pectin and gum are water-soluble fiber, exists in nature and non-fibrous material, it is common food in the barley, beans, carrots, citrus, flax, oat bran and other foods, and Yan, rich in soluble fiber, Soluble fiber may slow digestion rate and the most rapid excretion of cholesterol, helps regulate the immune system, promote the excretion of toxic heavy metals in vivo.
Bitter Food
Like lemon peel, tea, dark chocolate, etc., which are rich in a variety of glycosides, terpenes and polyphenols, is that they allow the food to become bitter. Such as lemon peel and grapefruit peel of Naringin, tea polyphenols, red wine, chocolate polyphenols, can prevent cancer and heart disease, but also for food to bring a bit bitter flavor.
【Little knowledge】
Bitter taste in food should be a higher acceptance of bitter melon. Bitter clearing and refreshing, nourishing Qi, kidney and spleen, liver and improve eyesight effectiveness of AIDS, the treatment of dysentery, sores, heat stroke, fever, prickly heat too, conjunctivitis and other diseases have a certain effect. In addition, the vitamin C content of bitter gourd is high, with prevention of scurvy, protecting cell membranes and prevent atherosclerosis, improve stress ability, such as the role to protect the heart.
“Red” foods
Such as radish, garlic, onions. These foods taste very red, and even finished there will be odor. The reason is they contain glucosinolates substances and diallyl disulfide, these substances are helpful in preventing cancer. Such as garlic is one of the “health guardian.” Large epidemiological survey, long-term consumption of garlic and garlic-producing areas and populations, the cancer incidence rate is significantly lower.
