Food Health 200 Questions

Author: Jin Dun
Publisher:
Publish Date: 1998-08-01
Features: Summary This book is based on the absorption of ancient Chinese nutrition and dietary therapy research achievements, and comprehensively applies modern scientific principles such as chemistry, biology, nutrition, hygiene, and medicine. It specifically analyzes the nutritional value, properties, dietary therapy principles, and methods for preventing and treating diseases of over 100 common foods in people's daily lives, including grains, vegetables, fruits, meat and eggs, delicacies, beverages, and seasonings. The book also provides a concise introduction to nutrition and food hygiene knowledge. It serves as a guide for people to make rational food choices and obtain nutrients, an advisor for dietary planning, disease prevention and treatment, and longevity. It can be used by readers and families at all levels for reference at any time, and is also valuable for health care units in urban and rural areas and medical and health workers. Excerpt: 2. Special Rice and Millet—Grain and Medicine Combined When people think of rice, they often imagine white grains. In fact, the world of rice is not monochromatic in color, and its functions are diverse. For example, the rice grown in Shiping, Yunnan Province, is purple, while the rice produced in Yuxing, Guizhou Province, is black. In Jiangsu Province, a type of rice from Changshu is known as "blood glutinous rice." Additionally, some regions produce green rice. Rice is not just a staple food in China; some varieties also have medicinal properties. For instance, the purple rice from Yunnan and the "" from Jiangsu are rich in iron and have significant blood-nourishing effects. Pregnant women, the elderly, children, and the sick often cook porridge with this rice for nourishment. Yunnan purple rice is also known as "bone-setting glutinous rice." When mixed with traditional Chinese herbal medicines for treating injuries and applied to affected areas, it promotes effective bone healing. Different regions and varieties of rice also have distinct flavors and characteristics. For example, the "Simaoling" from Zengcheng, Guangdong Province, the "tribute rice" from Shicheng, Jiangxi Province, and the "oily rice" from Xiaozhan, Tianjin, have slender grains, glossy color, and produce soft, sweet rice when cooked, renowned for their delicious taste. A type of "glass jade" grown in the south and "Jingji rice" from the north have crystal-clear, transparent grains and are famous for their fresh flavor. The fragrant rice varieties include the "Xiangmi" from Jiangyong, Hunan Province, the "aromatic millet" from Shaanxi Province, the "Jiagou fragrant rice" from Anhui Province, the "Guoshan fragrant rice" from Fujian Province, and the "fragrant glutinous rice" from Yunnan Province. These are all renowned for their aroma when cooking rice and their captivating fragrance when the rice flowers bloom. 3. Corn—Cancer Prevention and Health Preservation Currently, people are increasingly favoring refined rice and flour while showing less appreciation for corn, which may appear coarse and rustic. In reality, the nutritional value of grains does not always align with their economic value. The finer and more refined grains are processed, the more nutrients (especially vitamins and minerals) they lose. Long-term consumption of refined foods can have adverse effects on health. The West (particularly the United States) once pursued a path of refined food consumption, resulting in a significant increase in the prevalence of "affluent diseases" such as diabetes, obesity, cardiovascular diseases, and colon cancer. After experiencing the bitter consequences, the United States has now embraced a corn food trend, with even former President Reagan including cornmeal soup in his breakfast. Why has corn become a popular food again? This is because people have gained a new understanding of its value. Corn is highly nutritious, containing 8.5 grams of protein, 4.3 grams of fat, 72.2 grams of carbohydrates, 22 milligrams of calcium, 210 milligrams of phosphorus, and 1.6 milligrams of iron per 100 grams. It also contains carotene, B1, B2, and niacin. The fat content in corn is 4 to 5 times higher than that in refined rice and flour, and it is rich in unsaturated fatty acids, including 50% linoleic acid. It also contains sitosterol, lecithin, and vitamin E, which can lower serum cholesterol, prevent high blood pressure, coronary heart disease, and myocardial infarction. Additionally, it has the ability to delay cellular aging and the decline of brain function.