The idea that therapeutic feeding is an important part of Chinese medicine is rooted in the heart of every country, and every patient who is sick can ask a doctor about his or her normal diet. Today, on the subject of sugar and fat diets, you are presented with the effects of sugar and lipid intake on cardiovascular diseases.
From “lipid” to “oil” for health
Everybody’s smelling about fat changes. Against the backdrop of today ‘ s leaning-pretty era, and the importance of the media and doctors ‘ advice on low-fat diets, the resistance to fats is increased, both intentionally and inadvertently. However, it may be recognized that new voices have emerged in the recent past. For example, in a study published in the Journal of Nutrition, pig oil was considered beneficial for cardiovascular health. Another study, published by the Faculty of Basic Medicine of the University of Gillin, also noted that whole fat milk increases the concentration of good cholesterol in the body and that drinking full fat milk improves nutrition and cardiovascular disease risk indicators compared to drinking defamin milk. As can be seen, fats (e.g., fat, full-fat milk, etc.), which are carefully thought out, are beneficial for the cardiovascular environment.
These fats, which are beneficial to the cardiovascular environment, are mainly unsaturated fatty acids. The fat that is really harmful to the cardiovascular environment is trans-fat acid. This harmful trans-fat increases “bad” low-density protein cholesterol levels, reduces “good” high-density protein cholesterol levels and causes inflammation and accelerates the development of coronary artery diseases.
In fact, while we’ve protected ourselves against fat, these harmful fats are pervasive. For example, butter used in bread and biscuits is synthetic trans-fat acid. These fatty acids, processed through industrial processes, are usually solid at room temperature, a state that can provide a richer taste and quality of food. And this solid state makes it difficult to oxidize and is more favoured by manufacturers. In the case of fried chickens, fries, biscuits, chips, shrimp bars, coffee companions, etc., there are images of transfat acid.
Therefore, our daily protection against harmful fats should minimize ingestion of trans-fat acids and reduce fast food, snacks, desserts, etc. Appropriate ingestion of unsaturated fatty acids for human benefit. Good sources of unsaturated fat alone include olive oil, vegetable oil, avocado and nuts. Unsaturated fatty acids come from fat-rich fish, such as salmon and sardines, and walnuts and linen seeds. Please note, however, that while unsaturated fatty acid may be beneficial to the cardiovascular environment, these fats are still caloric and over-ingestion can cause obesity.
“Happy Water” will eventually make people unhappy.
Some sugar is stored in natural forms in food, such as fruit and milk. They are safe and necessary as part of a balanced diet. There is also a type of sugar that is artificially added to food to increase taste and taste. Such as ketchup, cookies, bread, candy, ice cream, Coke, sugary drinks, etc.
The accessibility of sugar in life leads to the unwitting ingestion of large quantities of sugar. These sugars added to the food usually rapidly increase blood sugar levels and stimulate brain release of dopamine, a pleasant neurotransmitting substance. So many people call it “happy water.”
However, there is ample evidence that over-ingestion of sugar is associated with increased risks of diabetes, obesity and cardiovascular disease. Long-term high blood sugar can damage the inside of angiogenesis and contribute to the sclerosis of the artery. This increases the risk of heart disease and stroke. Not only does it continue to be high blood sugar, but it also increases the risk of cardiovascular disease, inflammation and further damage to the blood vessels. Sugar metabolic disorders also increase lipid metabolic disorders and increase blood resin levels. Overall, controlling sugar intake and maintaining blood sugar stability are essential for the prevention of cardiovascular diseases.
III. Where to go and where to go
At present, it is difficult for young people not to purchase semi-finished products, which contain more or less sugar or fat, as part of their daily diet. For example, low-fat products may have high fat content, while low-fat products may have added sugar. By doing so, we can buy foods by carefully reading the table of ingredients to avoid products that contain “hydrogen oil” or “partially hydrogen oil”. Minimize the addition of sugar to beverages and foods and replace refined sugar with fruit or natural sweeteners (e.g. honey, maple syrup), but in appropriate quantities. Friends who like to eat snacks can also make healthy snacks of their own, such as fruit salad, nuts, etc., to avoid selling high sugar snacks. This can reduce the risk of cardiovascular disease in the future on simple sugar and lipid options.
