Remain comprehensive but unfavorable
When it comes to raw meat, such as sashimi, drunk shrimp, raw beef, etc., everyone is familiar. From a nutritional point of view, eating raw meats such as salmon, Kobe beef, etc. can not only preserve the original fresh taste of the food and tender meat, but also reduce the loss of nutrients - to avoid protein denaturation and polyunsaturated during heating. Fatty acids are oxidized at high temperatures and vitamins are lost during cooking.
However, although nutrients are retained, the body's absorption is relatively weakened. For example, beef needs to be heated to 60Â°C to loosen its protein structure, which is more conducive to digestion and absorption. In addition, raw meat may lead to indigestion, even abdominal pain, diarrhea, etc., for people with poor digestive function.
Parasites are highly susceptible to diseases
From a hygienic point of view, uncooked meat is prone to bacterial growth. In domestic animals, poultry and some aquatic products, parasites are present to varying degrees. If not cooked properly or cooked improperly, it may cause people to suffer from various diseases. Parasitic diseases, such as raw crabs, may infect paragonimiasis. Raw freshwater fish and shrimps may infect liver fluke disease, and raw snails have a risk of a roundworm disease.
Although raw mustard and vinegar are often added to raw seafood or meat, both of which may have a certain bactericidal effect, they do not completely kill parasites or bacteria. Many parasites can only be killed after heating for a sufficient period of time. Therefore, raw meat, especially raw seafood such as oysters and oysters, must be carefully taken care of, but should be cooked and cooked before cooking.
ã€Fruit and Vegetableã€‘
Raw and cooked foods have their own emphasis
Eating Fruits, salads or vegetable salads in the summer is very pleasant. Fresh Vegetables and fruits are rich in many essential vitamins and minerals. Raw foods can retain the nutrients in them, especially water-soluble. Vitamin C and vitamin B family can avoid massive loss after heating, in addition, an immune substance that can resist cell cancer and virus infection, such as radish, gourd, gourd, garlic, etc., is an interferon inducer The active ingredients will also lose their effect at high temperatures. Therefore, raw fruits and vegetables are very beneficial to supplement these nutrients.
However, everything has advantages and disadvantages. Some nutrients still need to be cooked before they can be obtained by the body. For example, vitamins A, D, E and Î²-carotene in carrots, and vitamin K in spinach are all required to be absorbed by the body after being cooked in oil. Lycopene has anti-oxidant and anti-radiation effects, and it can only be used after cooking. For spinach and other vegetables rich in oxalic acid, cooking can remove most of the oxalic acid, more conducive to the absorption of calcium and magnesium, and for starchy potatoes, yams, etc., if the starch grains contained in the cracked without heating, Can not be digested and absorbed, as well as lentils containing a large number of hemagglutinin and saponin, must also be heated to mature color can be eaten.
More pollution or illness from the mouth
Another problem that needs attention in raw fruits and vegetables is pesticide residues. Fruits and vegetables will be contaminated by parasite eggs, bacteria, and residual pesticides during the growth process. If cleaning is not thorough, it will be difficult to prevent disease from entering the mouth, causing dysentery and poisoning. Such conditions are not good for health.
China Green Coffee Beans
flavor: mellow and balanced, with fruit acid flavor, nuts, honey, chocolate, citrus;
processing method: washing;
water content: less than 12%;
packaging: 60kg / bag
In 1892, French missionary father Tian Daneng preached in Dali, Yunnan Province, China. In order to drink coffee, he taught local villagers to grow and drink coffee. Up to now, coffee has been planted in Yunnan Province of China for more than 100 years, with an area of 120000 mu. Most of the varieties planted in Yunnan are ccatimor, with an altitude of 1000-1500m, The coffee produced in Yunnan has a balanced taste, rich nut and citrus flavor, some of which are very sweet, with obvious taste of chocolate, toffee and maple sugar. It is one of the high-quality coffee producing areas. Our coffee is produced at the junction of Puer and Burma - the Myitkyina original jungle beans at 1500-1750, with a rich flavor, high aroma and high sweetness. The 2019 international coffee cup Masters Tournament (China finals) is sponsored by beans.
Good Coffee Beans,Grade 1 Coffee Beans,Organic Espresso Beans,Fresh Green Coffee Beans
Yunnan New Biology Culture Co,.Ltd , https://www.lvsancoffee.com