As the Spring Festival is approaching, various kinds of dinners are inevitable and the physical burden will naturally increase. There is such a news that a young man had antral inflammation in 25 dinners. During the festival, you should choose high-end vegetarians who eat less on weekdays, such as fungus, high-end emerging vegetables, health nuts, and algae, potatoes and other healthy vegetables. First, the misunderstanding of the dinner Myth 1: Drink sweet drinks before meals Carbonated drinks not only have low nutritional value, but also hinder the digestion and absorption of food by the gastrointestinal system. In contrast, pure juice, vegetable juice and fresh soymilk are good choices, while pure yogurt has better protection for drinkers. Some restaurants produce homemade fruit juices, corn juice, pumpkin juice, etc. They are fresh, stylish and very worthy of taste. Myth 2: Cooking oil is more seasoning Many people like to savor rich dishes and think that this is fun. However, the dishes are always salty and light, sour and hot, it will not make the taste buds too tired. In addition, the thick cooking tends to cover the fresh smell of food ingredients and the inferior texture, so restaurants often enthusiastically encourage diners to order these dishes. When à la carte, some of the more refreshing dishes, such as steamed, boiled, and stewed, should be properly selected. There are two or three tangy dishes that are fun to eat, with one or two hot and sour or sour dishes to refresh the stomach. In this way, there are prominent, echoing, memorable, rich flavors, and not too greasy. Myth 3: There are not many tables full of seafood Some diners are particularly fond of river fresh seafood products. They always feel that only by eating these can the banquet be high enough. In fact, although aquatic products are rich in nutrition and delicious in taste, they are also the “hardest hit areas†for pollution. The characteristics of aquatic products are the enrichment of heavy metals. If the proportion of seafood and fish dishes in a table is too high, the total intake will inevitably be greater and the pollutants will be subject to excessive risks. This will not only increase the body's detoxification burden, but may even cause poisoning in severe cases. It is recommended that the aquatic product of each meal be controlled at the level of 1-3 dishes, and the amount of food should be properly controlled. It is better to have no more than 200 grams per meal. Myth 4: Vegetable bacteria and algae do not meet One of the dangers of feasting is that animal foods and plant foods are seriously unbalanced. Since the intake of large amounts of protein in one meal is not fully utilized by the body, a large amount of protein will be decomposed as an energy source, and nitrogenous waste will be generated at the same time, which will increase the burden on the liver and kidneys and impede the acid-base balance. During the festival, you should choose high-end vegetarians who eat less on weekdays, such as fungus, high-end emerging vegetables, health nuts, and algae, potatoes and other healthy vegetables. These vegetarian foods can both promote health and reduce the burden on the digestive system. At the same time, they will also highlight the health and fashion tastes of diners. Myth 5: Eat food without food An unwritten rule at the moment is to eat only food and not to eat at the banquet. It is not until the food is fully served that the question of whether it is a staple food is considered. However, eating a lot of foods rich in protein and lacking carbohydrates on an empty stomach is not only beneficial to digestion, but also the protein is wasted and waste is produced. From the perspective of nutrition and health, if you do not drink, you may wish to have a small bowl of rice or a small bowl of porridge before meals. This will not only reduce the waste of protein, but also reduce the problem of greasy food hurts the stomach. The introduction of some raw materials containing starch in cold dishes can also alleviate these problems to some extent. Misunderstanding 6: Shortcakes staple foods At present, most restaurant restaurants have introduced a variety of staple foods to replace rice and noodles. They are recommended to guests and are rich and stylish. The main staples of these designs are various kinds of savory, fried rice, tossed cakes, deep-fried snacks, etc., in which the fat content is much higher than rice noodles, especially crispy cakes and tortillas, and the fats are as high as 30% or more. A higher proportion of saturated fat. If you use plant butter and shortening, it will also bring "trans fatty acids" that are extremely detrimental to your heart health. It is obviously unwise to use them as a substitute for traditional staple foods. After food, it is best to drink light porridge food, both stomach, but also improve the nutritional balance. If you add a variety of coarse grains, potatoes, beans, and some health food ingredients, you can better show diners the importance of health quality. LIANYUNGANGLONGTAIWEI FOOD INGREDIENTS CO.,LTD. , https://www.longtaiweifood.com