According to the relevant data survey, China's annual pork consumption accounts for 50% of the world's total pork consumption, which is enough to prove the important position of pork in the daily diet of our people.
As there is an old Chinese saying: "Hundred cabbages are good, and all meat and pork are fragrant." "Pork has always played a pivotal role in the dietary Xi of our people.
However, as the quality of life continues to improve, most people have changed dramatically in their eating Xi habits, albeit with more abundant dietary choices.
However, it has also led to an increasing incidence of the three highs, namely hypertension, hyperlipidemia and hyperglycemia, which have become one of the main health problems in China.
In this context, some people have proposed that some parts of the pig can stabilize the three highs, which has attracted widespread attention, so, do you know which part?
According to the "Notes on the Materia Medica": pork, also known as pig, pig, dog, dolphin, and bi. The base source of medicinal materials is the meat of pigs of pigs.
Pork is sweet and salty and slightly cold, and its use has four aspects: first, it nourishes the kidney and nourishes yin;The second is to nourish the blood and moisten the dryness;The third is to benefit qi;Fourth, swelling.
And modern research has found that pork is rich in nutrients:
1.Protein:Pork is rich in protein and is an important part of the body's cells.
2.Fat:The fat content in pork is relatively high, but it contains unsaturated fatty acids that are beneficial to the human body, such as linoleic acid and linolenic acid.
3.Vitamins:Pork contains a variety of vitamins such as vitamins B1, B2, B6 and niacin.
4.Minerals:Pork is rich in minerals such as iron, zinc, calcium, and phosphorus.
5.Carbohydrates:Pork contains a small amount of carbohydrates, mainly muscle glycogen and liver glycogen.
6.Moisture:Pork contains a certain amount of water, which helps to maintain the body's normal metabolism and thermoregulation.
In recent years, the incidence of cancer in China has been rising, and the World Health Organization has listed red meat as a 2A carcinogen, of which pork is a kind of red meat, so many people think that the high incidence of cancer is related to eating pork regularly. So, should pork really carry this pot?
In fact, eating red meat regularly does pose some health risks, starting with the fact that excessive intake of red meat can lead to cardiovascular disease, a study published in the journal Nature Microbiology found that a large intake of red meat such as pork can lead to thickening and hardening of blood vessel walls, thus pointing out that the red meat diet plays a key role in increasing the risk of cardiovascular disease.
Secondly, excessive intake of red meat such as pork and processed meat is an important factor contributing to the burden of digestive cancer, and a study in the British Medical Journal also pointed out that high red meat intake and excessive BMI are the leading factors in the development of digestive tract cancer.
In addition, a higher intake of red meat and processed meat is associated with a higher risk of 25 diseases, such as diabetes and heart disease.
Therefore, although pork cannot be blamed solely for the high incidence of cancer, it is true that eating red meat regularly can have a negative impact on health, and in order to stay healthy, we should consume red meat and other meats in moderation, and pay attention to a balanced diet and diverse nutrition.
In fact, pork does have a certain level of disease risk, which is mainly due to certain components in red meat, however, we cannot completely abandon the consumption of pork, because from a nutritional point of view, pork is rich in high-quality protein and heme that are essential for the human body.
First of all, let's be clear that it is safe to consume pork in moderation, and although pork can increase the risk of certain diseases to some extent, the human body needs to consume various nutrients to maintain health.
High-quality protein and heme are essential for the human body. For example, high-quality protein helps maintain muscle and bone health, while heme helps the body absorb iron and prevent anemia.
So, how should we balance this contradiction?
The Dietary Guidelines for Chinese Residents provide us with clear recommendations, which recommend a daily intake of 40g and 75g of livestock and poultry meat, including pork, beef, mutton, etc., which is based on the comprehensive consideration of human nutritional needs, aiming to ensure that people can consume enough nutrients while reducing the risk of disease.
Pig skin this seemingly ordinary ingredient, in fact, contains a wealth of nutritional value, in ancient times, the doctor has found its medicinal effects, the Eastern Han Dynasty Zhang Zhongjing in his "Treatise on Typhoid Fever" recorded the pig skin soup, this pig skin as the main medicine of the good prescription, it can not only ** sore throat, chest full and upset and other diseases, but also has the miraculous effect of lowering blood pressure, blood sugar, blood lipids.
Pork rind has long been known as a common food, but in addition to being delicious, it is also a good companion for health.
Pig skin contains a large amount of collagen, known as "elastin", this substance is mainly found in the ligaments of the arterial blood vessel wall, injecting vitality into the human body, it is able to dilute the excessive blood, thereby helping to ** chronic vascular disease.
So, why does pig skin lower blood lipids?It turns out that although pig skin is also a tissue on the pig's body, it does not belong to fatty meat. On the contrary, the protein content of pork skin is two and a half times that of meat, while the fat content is only half of that of meat, in addition, pig skin also has a variety of medicinal properties, it can reduce the three highs, thanks to the large amount of collagen it contains, this substance can alleviate and resist the phenomenon of human aging to a certain extent.
Pig skin can also nourish yin, soften blood vessels, beauty and beauty, so pig skin has a variety of health care functions, not only to strengthen muscles and bones, improve immunity, but also to beautify the skin, for the three high patients, appropriate consumption of pig skin can reduce the pressure and burden of the body. However, please note that it must be eaten in moderation to avoid increasing the burden on the stomach, in short, pork skin is not only delicious and delicious, but also a good companion for health. 
Maintain flexibility
Collagen is a key factor in maintaining elasticity, and the collagen in it is able to maintain firmness and elasticity and prevent the appearance of wrinkles and fine lines.
As we age, the collagen in the ** gradually decreases, ** will become saggy, wrinkles will appear, collagen supplementation can help improve the **condition, make ** more youthful and elastic.
Promotes bone health
The collagen in bones can maintain bone strength and health, prevent osteoporosis and fractures, and collagen can also promote the absorption and utilization of calcium, thereby enhancing bone hardness.
Protects joints
Collagen in joints can maintain joint flexibility and stability, prevent the occurrence of arthritis and other joint diseases, and collagen supplementation can help relieve joint pain and improve joint flexibility.
Promotes wound healing
After an injury, collagen can speed up wound healing and reduce the formation of scars, and collagen can also promote cell regeneration and repair, thereby speeding up wound healing.
Pork skin has a relatively low glycemic index (GI) and is a low GI food, which means that it does not cause a rapid increase in blood sugar levels, and for diabetics, moderate consumption of pork skin does not cause a significant increase in blood sugar.
However, it should be noted that pig skin contains a certain amount of fat and calories, and if you consume too much, it may have a certain impact on blood sugar, and diabetics should reasonably control the intake of pig skin to keep blood sugar stable.
Proper consumption of pork rind not only does not increase blood lipids, but helps to reduce blood lipid levels.
High blood lipids are caused by high levels of lipid components such as cholesterol and triglycerides in the blood, while the main components in pig skin are collagen and elastin, which have little impact on blood lipids.
Secondly, pig skin is rich in collagen and trace elements, which have many benefits for good health, which help to maintain good health, which indirectly has a positive impact on blood lipid levels.
Of course, any food should be consumed in moderation, if excessive consumption of pork rind may lead to excessive caloric intake, which in turn affects blood lipid levels.
1. Pork liver
Pork liver is rich in iron, which has a certain effect on blood replenishment, however, the cholesterol content in pig liver is high, and excessive consumption may be detrimental to health, especially for patients with chronic diseases such as hyperlipidemia and hypertension, and should be consumed with caution.
2. Pig brain
The taste of pig brain is unique, and some people like it very much, but the cholesterol content in pig brain is extremely high, and long-term consumption of large amounts may lead to blood vessel blockage and increase the risk of cardiovascular and cerebrovascular diseases.
3. Pig neck
The pork neck contains more lymph nodes and glands, and these tissues are prone to accumulating toxins and germs.
4. Pig large intestine
Although the pig intestine is considered a delicacy in some regions, it is high in fat and cholesterol, and excessive consumption may have adverse health effects.
Especially in the current fast-paced life, many people do not exercise enough, and if they eat too much high-fat food, it may increase the risk of obesity and cardiovascular disease.