MUST-KNOW HEALTH FOOD FOR MIDDLE-AGED PEOPLE

Herbal care product manufacturers share with you: According to foreign media reports, once a person enters middle age, the way the body handles food intake begins to slowly change. Therefore, a reasonable diet structure is important for keeping young. Health is extremely important.

The following nutrient-rich foods (the nutrients in some foods are often underestimated or ignored) can not only provide sufficient energy and vitality for middle-aged people, but also regulate cholesterol and blood pressure, and reduce cancer and other diseases while growing older risks of. Among them, some foods can also prevent excessive weight gain and joint pain.

Researchers have found that people who regularly eat oily fish such as salmon, mackerel and sardines are less likely to develop heart disease and stroke. Oily fish is not only rich in vitamin D and protein, but also omega-3 fatty acids, which are good for your health. Nutrition experts recommend consuming at least two oily fish foods per week. Eating oily fish twice a week can extend life by about two years.

According to the British “Daily Mail” website, researchers from Harvard School of Public Health (HSPH) and the University of Washington have found that eating oily fish twice a week can extend life expectancy by about two years.

Oily fish and seafood are rich in omega-3 unsaturated fatty acids (Omega-3) that the human body cannot produce. It plays a key role in brain development. Previous studies have shown that omega-3 unsaturated fatty acids can also be used to eliminate the brain , Inflammation of the cardiovascular system and other cells.

“Although it has long been thought that eating fish is healthy, few studies have evaluated Omega 3,” said Darusi Mozfarian, the lead of the study and an associate professor in the Department of Epidemiology at the Harvard School of Public Health. The relationship between unsaturated fatty acids and mortality in the elderly. Our research confirms that sufficient omega-3 fatty acids in the blood are good for cardiovascular health and can extend our lives. ”

The body cannot produce omega-3 fatty acids, while oily fish such as tuna, salmon, mackerel, herring, sardines and anchovies are rich in omega-3 fatty acids.

In addition, a study published in the British Medical Journal “Rheumn Diseases Chronicle” shows that eating salmon, etc. or eating cod, tuna, etc. four times a week can significantly reduce the risk of rheumatoid arthritis.

Broccoli, rich in fiber, folic acid, vitamin C, vitamin A, and calcium, is a magic weapon for regulating various functions of the body, especially an excellent food for lowering cholesterol.

Broccoli is one of the most vitamin C-containing vegetables, with a vitamin C content of 88 mg per 100 grams, second only to peppers. Moreover, the protein content of fresh broccoli flower balls is 3 times that of cauliflower, and the vitamin A content is 6 times that of tomato. And as a high-fiber vegetable, the rich soluble dietary fiber can help reduce blood lipids and delay blood glucose absorption, which is suitable for “three high” patients.

Because of its rich phytochemical isothiocyanate, broccoli is also known as an “anti-cancer vegetable”. Cancer prevention evidence provided by the World Cancer Research Foundation shows that non-starch vegetables such as broccoli contain many compounds that increase the body’s ability to stop cancer cells from growing.

Broccoli is not only a good anti-cancer food. Experiments conducted by an international research team have shown that broccoli can nourish the stomach. This is because the isothiocyanate contained in the fresh broccoli sprouts can inhibit the infection of Helicobacter pylori to a certain extent, and Helicobacter pylori is the bacterium that causes gastritis and gastric ulcer. Broccoli belongs to the herbal natural anti-inflammatory food.

Song Xin, a senior nutritionist in the Nutrition Department of Beijing Chaoyang Hospital, said that broccoli is known as the “vegetable crown” and has very rich nutritional value. The buds of broccoli mentioned in the research are relatively tender broccoli, which can be bought in the market. And choose dark green and not yellowed, the heavier the feel, the better the quality.

The freshness of broccoli is closely related to its nutritional value. The vegetable plant should be thick green. If it is yellow, it is either over mature or stored for too long. The flower ball is tight and firm, without scattered flowers, and the leaves are tender, and the incision is moist and fresh. Wrap it with soft paper at home, spray a small amount of water, and store it upright in the refrigerator for one week

In addition, the broccoli can be soaked in salt water for several minutes before cooking to help remove residual pesticides. To avoid nutrition loss during high temperature heating, the cooking time should not be too long.

Herbal Natural Anti-Inflammatory Food