Pros and cons of eating raw meat and fruits in summer



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 60°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.

【Fruit and Vegetable】


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 β-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.

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