All said"Medicine is not as good as food".In the traditional Chinese concept of health preservation, balance and harmony are the basic principles of maintaining good health. The ancients believed that food has different properties and affiliations, which can affect the balance of yin and yang and the function of the five internal organs of the human body.
Therefore, choosing the right foods and adjusting your diet according to your personal constitution and seasonal changes is the key to achieving a healthy life. This kind of thinking prompts people to pay attention to the combination of ingredients and the diversity of food in their daily life, and strive to achieve the best state of the body.
Pickles, as one of the traditional Chinese foods, still have a place on the table for thousands of years. It is not only loved for its unique flavor, but also for its special role in a healthy diet. However, how to avoid excessive salt intake and maintain health while enjoying the delicious taste of pickles has become a worthy topic.
OneVariety and deliciousness of pickles
Throughout China, there are many varieties of pickles, and almost every region has its own unique flavor of pickles. From north to south, from simple pickled cabbage to complex Sichuan kimchi, pickles occupy an important place in Chinese food culture. Among them, several of the most well-known pickles include:
Cabbage:Pickled foods, which are common in northern winters, are loved for their crisp texture and moderate sweet and sour taste.
Turnips:Both sweet and spicy radishes are frequent pickles, and their refreshing texture and rich flavor make people have a lingering aftertaste.
Mustard greens:With its unique spicy taste and umami aroma, it has become the main ingredient of pickles in many regions.
Cucumber:The pickled cucumber is sour and crisp and delicious, which is a good product to relieve the heat in summer.
These pickles are popular not only for their unique taste, but also for their ability to stimulate the appetite and increase the pleasure of eating, and all have their own unique nutrients and health benefits.
It has been argued that "all pickles are harmful to health." "In fact, eating pickles in moderation can be part of a diverse diet, while controlling total salt intake.
For example, pickled cabbage is rich in vitamin C and vitamin K, which can promote gastrointestinal health; Radish contains a lot of dietary fiber and vitamin C, which helps digestion and strengthens the immune system; Mustard greens are rich in calcium, iron, vitamins A and C, which are good for bone health and vision.
However, the health benefits of pickles are not limited to providing nutrients. In the theory of traditional Chinese medicine, pickles also have the effect of harmonizing the spleen and stomach and promoting appetite. Moderate consumption of pickles can help regulate the body's internal environment and promote good health. However, the premise of all this is "in moderation", and excessive consumption of pickles can bring adverse health effects.
IIPotential risks of pickle ingestion
Despite the many health benefits of pickles, their high salt content has also attracted the attention of health experts. Long-term excessive intake of high-salt foods increases the risk of high blood pressure, which in turn affects heart health and increases the risk of cardiovascular disease.
In addition, the nitrite content in pickles is also a problem that cannot be ignored. While nitrite contributes to food preservation to some extent, excessive intake of nitrite may have adverse effects on the human body, including an increased risk of certain types of cancer.
Therefore, special care is required when choosing and eating pickles. It is important to give preference to low-salt, low-nitrite pickle products and to control the intake of pickles in your daily diet. For families who make pickles, using scientific pickling methods and reducing the use of salt and nitrite can make pickles healthier.
IIIThe older generation often eats pickles, so why do they rarely get sick?
The older generation often eats pickles and rarely gets sick, a phenomenon that can be explained from a number of perspectives, including the health value of pickles themselves, as well as the lifestyle and eating habits of the older generation.
First of all, pickles are a fermented food, and a large number of probiotics are produced during the fermentation process. These probiotics help maintain intestinal health, promote digestion and absorption, and strengthen the immune system, thereby improving the body's resistance to disease.
Secondly, in terms of living habits, compared with modern people, the older generation has done more physical work in daily life, which helps to improve the body's metabolism and enhance physical fitness. In addition, the eating habits of the older generation tend to be natural and less processed, which helps to avoid excessive chemical additives and unhealthy foods, which has a positive impact on health.
In addition, although pickles are high in salt, the older generation usually controls the amount of food they eat, and pairs it with other vegetables and foods to form a balanced diet that avoids the adverse effects of high salt on the body.
In addition to pickles, the diet of the older generation also includes a variety of traditional foods that are diverse and rich in nutrients, forming a comprehensive health regimen that helps prevent disease.
At the same time, it also reflects the importance of a balanced diet and a healthy lifestyle to maintain good health.
FourthRational use of pickles for health preservation
Although pickles have some health benefits, excessive intake can pose health risks, especially negative effects on the cardiovascular system.
Therefore,It is recommended to keep the daily intake of pickles within 100 grams, and it is not recommended to eat them at every meal. For people with specific health conditions (e.g., high blood pressure, kidney disease), it is even more important to reduce the intake of pickles, or make dietary changes with the advice of a doctor.
Salt Reduction Treatment:Reducing the salt content of pickles before eating them can be reduced by simply soaking or boiling them, thereby reducing the risk of consuming too much salt.
Reasonable matching:Eating it with vitamin- and fiber-rich foods such as fresh vegetables and fruits not only balances the saltiness of pickles, but also increases the nutritional value of your diet.
Eat in moderation:Control your intake by using pickles as a condiment or side dish on the table rather than a staple food.
Traditional Chinese medicine (TCM) theory emphasizes the influence of food properties on the body, and believes that food can be divided into four natures: cold, hot, warm and cool. Because of its unique fermentation process, pickles have a certain temperature, which is suitable for balancing people with cold constitutions.
For example, pickles can be cooked with cooler ingredients such as radish to achieve a balance of yin and yang. In addition, pickles can also be paired with ingredients that have a warming effect, such as ginger and garlic, to enhance their conditioning effect.
Many families have started to practice the healthy consumption of pickles in their daily diet. For example, some people will add some ingredients with anti-greasy effects, such as hawthorn and bell pepper, when preparing pickles, which not only adds flavor to the pickles, but also enhances their health value.
In addition, by making a home version of low-salt pickles, the salt addition during the fermentation process is controlled, and the traditional food is cleverly transformed into a modern health product.
Through reasonable eating methods and scientific dietary combinations, pickles can not only add flavor to people's daily diets, but also play a role in promoting health.
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