【健康】奶油的真相：營養豐富的超級食品【文化視野】

Hello everyone, I am a common woman. The current social feeding trend has come and gone, but yellow oil has been the main ingredient in traditional diet for thousands of years. Yellow oil was once lowered by the current food index, but now far-sighted nutrition experts believe that as long as it is reasonably eaten, yellow oil is a kind of rich and healthy food. For thousands of years, yellow oil has been the cornerstone of people's diet, and has been valued for its rich flavor, cooking versatility and breeding density. Current nutrition science has now recognized the health benefits of moderate consumption. Yellow oil originated in Mesopotamia about 4,500 years ago and became a staple food in Europe in the Middle Ages. Industrialization expands the pipeline for obtaining yellow oil, and tube processing sometimes reduces the quality of yellow oil. Yellow oil contains fat-soluble vitamins, anti-inflammatory fatty acids and essential minerals. It also supports immunity, newness, and brain health. Cream is ideal for cooking and baking, and can also be used for sauce, pastry, stir-fry and baked goods. It is healthier than ultra-processed fats like margarine. At present, there seems to be a lot of questions about what kind of healthy oil should be used instead of yellow oil. As the dangers of trans fats eventually spread widely, margarine has been officially declared a substance to be avoided. Instead, of course, there are countless other cream substitutes that do not contain hydrogenated fat. But now that refined vegetable oil, additives and antiseptic symptoms have been hit, people can't help but ask, what can we put on the bag? The answer is simple and natural, re-use cream. Of course, most people don't want to eat real cream. After all, doesn't yellow oil cause heart disease and all sorts of other terrible health problems? Although the claim that yellow oil is harmful has been popular for the past 70 years, it is an unfounded assumption. In fact, statistics show that with the decrease of oil consumption, the incidence of heart disease increases. Yellow oil is rich in the most natural and easily absorbed essential vitamins and antioxidants. Yellow oil is actually a better source of vitamin A than Hu Shuo, especially for those who have difficulty converting β Hu Shuo in Hu Shuo to vitamin A. You can also find vitamins E and C in yellow oil. These substances, together with vitamin A, can actually protect the heart from free radical damage, which is a factor that causes motor weakness. On the other hand, the processed smear is filled with rancid refined vegetable oil, causing free radical damage. Vitamin A in cream is an important nutrient for the development of children. Defects can affect the development of teeth, bones and vision. Although low-fat diet is related to infertility, it was published in the journal of pediatrics in March 1994, but children are still often advised to eat low-fat diet. Low-fat diet will remove cream from children's lives and cut off their only source of vitamin A. Another common misconception propagated by the foundry industry today is that the fat in yellow oil is bad for us. Yellow oil is mainly composed of short-chain and medium-chain fatty acids. These fatty acids can prevent cancer and strengthen immunity. It also has anti-fungal effects. Short-chain and medium-chain fatty acids are also easier to break down into energy, which means that the fats in yellow oil are actually less likely to exist in the body. The essential nutrients contained in yellow oil are not common in other foods that American societies consider delicious, which makes yellow oil more important to our health. Many of our foods are artificially processed and cannot provide the same health benefits as natural foods. Now it's time to start picking out the real things.It's time to get the yellow oil back on the table. In brief history of cream, yellow oil is a milk product made by mixing fresh or fermented cream. It is mainly composed of about 80% milk and a small amount of water and milk solids. As a result, people have been eating this rich, delicious fat for thousands of years. Evidence shows that yellow oil first entered human diet about 4500 years ago and was developed by early oilwood herders in Mesopotamia and Eurasia grasslands. Civilizations such as the Soviet and Ancient Egyptians used it for food and medicine. During the Middle Ages, cream became the staple food of Beiyu and Xiyu. At that time, the milk produced by dairy cows was thick and high in fat, which was very suitable for mixing. The industrial revolution has made crude oil widely popular, although modern processing will sometimes reduce its nutritional value. The nutritional ingredient of cream, cream is not only a source of fat, but also rich in essential nutrients that are often lacking in modern diets. Vitamin A helps maintain healthy vision, immunity and skin health. Vitamin D, vitamin E, and vitamin K2 are important for bone health and immune function. How to use oil wisely? Yellow oil is famous and loved for its lush flavor, silky texture and versatility. It can be used as cooking grease for frying, baking or baking, increasing the depth of juice and sauce, and is also a necessity before making cakes, cakes and cakes. Unlike processed seed oil, cream is heat resistant and does not break down into harmful compounds when used for frying. Although yellow oil is delicious, it should be eaten in appropriate amounts due to its fat and fat content. In order to get the most nutritional value, be sure to choose raw foods, grass and salt-free varieties, rather than processed foods such as margarine or shortening. For many years, yellow oil has been unfairly accused of causing heart disease because it contains fat and fat. But recent studies have challenged this view, showing that eating cream in moderate amounts is beneficial to health. Fat and steatosis are not the culprits. The study found that there was no clear link between yellow oil and heart disease when it was included in a balanced diet. Grass oil also contains Omega-3 and CLA, which can reduce inflammation. Many families now choose industrial seeds and vegetable oil to cook. According to a study published in Open Heart magazine, linoleic acid in vegetable oil is easily oxidized and becomes Oxalams, an oxidized linoleic acid substitute. These Oxalams can cause elbow sclerosis and heart disease, so reducing the intake of vegetable oil will also reduce the formation of Oxalams. But there is no need to worry, because registered breeder Kerry Torrance shares several alternatives to seeds and vegetable oils that can bring you and your family extra health benefits. Avocado oil This oil is squeezed from the fruit of the avocado tree and is often compared to olive oil. It is rich in single element fat and fatty acid MUFA, especially oleic acid, which can improve the oil's stability at high temperatures. A study published in Molecular Magazine in 2019 showed that nearly 70% of avocado oil contains oleic acid, which is beneficial to heart, which is a single element and Omega-9 fatty acid. Both refined and unrefined avocado oil have high fuming points and are very suitable for cooking. Its subtle taste can also make other ingredients in the diet more prominent. Olive oil Olive oil is made from olive branches and is famous for its multiple health benefits, including preventing heart disease and reducing the risk of type 2 diabetes. Oleic acid is the main single-component non-fat and fatty acid MUFA in olive oil, and its oxidation potential is thought to be 50 times lower than that of the main multi-component non-fat and fatty acid PUFA in vegetable oils such as oleic acid, corn oil and sunflower oil. Virgin olive oil is a high-quality oil suitable for cooking between 356 degrees Fahrenheit and 374 degrees Fahrenheit. In addition to adding a unique flavor to your dishes, virgin olive oil also contains antioxidants such as vitamin E. However, it is reported that the oxidation rate of extra virgin olive oil EVOO is the lowest of all edible oils. EVOO is made of cold water and is an ideal choice for home cooking, but please be careful not to get too hot because it has a lower smoke point. Cream has been a part of human diet since the time of farming after lactation. It is obtained by mixing milk or cream, and was originally made from goat's milk. Today, organic oil is made from the milk of grass-fed cows. Cream contains a variety of fat-soluble nutrients, such as vitamin K2, A, D and E. It is the perfect body for these vitamins because it provides the fat needed for vitamin absorption. A study published in the journal Dairy Science shows that yellow oil also contains butyric acid, which can inhibit the growth of breast tumors. Ghee Ghee is usually used in Indian cooking. It is made by slowly cooking the oil until the water evaporates, and then removing the milk solids until the transparent golden oil remains. Low moisture and high fat and fat content make ghee with high smoke point and long shelf life. Ghee also does not contain lactose and casein, so it is a good choice for people with lactose intolerance or milk allergy. Researchers at the University of Pennsylvania studied ghee and vegetable oils at a temperature of 356 degrees Fahrenheit. Studies have found that ghee produces less harmful acrylic amines than vegetable oils. Acrylamide is a chemical substance formed when powdered foods such as horse snacks and breads are cooked at temperatures above 248 degrees Fahrenheit. Pork oil is made by extracting fat from its animal tissue, steaming or heating before use. It does not oxidize at high temperatures and has a smoke point as high as 375F. Contrary to the unhealthy statement of oilseed oil, it contains the second highest MUFA, 4800 minutes, and only oilseed oil has a higher content, 77%. This helps lower cholesterol levels in the blood and maintains cell health. Soot oil is also an excellent source of soak, which is a nutrient needed by the brain and nervous system to regulate muscle perseverance, emotion, muscle control and other functions. The content of oil per cup varies from 102 mg to 399 mg, depending on the way the pig is raised. Oils raised by wood farms may contain more oilthan those raised in the traditional way. Tallow oil is made from pork, while tallow is made from clarified and refined butter. Its smoke is as high as 400F and is an excellent choice for fried, fried and grilled meat. Since tallow comes from beef, it can add more flavor to your dish. Both tallow and amniotic oil are rich in fat-soluble nutrients such as vitamins A, B1, D, E and K. They are also a healthier and more stable alternative to the industrial processing seeds and vegetable oils that cause inflammation. Ok, let's talk about it today. These stories are not medical advice, nor do they refer to curing or curing any disease. You must consult a qualified naturalist to get personal advice about your specific health condition or problem. 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