Tea cooking to prevent digestive tract tumors

Tea cooking to prevent digestive tract tumors

Core Tip: Tea polyphenols can eliminate the synthesis of nitrosamines in the human body. Amines and nitrites are widely found in foods. They can easily form carcinogenic nitrosamines at 37 ° C and proper acidity.Tea cooking can effectively prevent the formation of nitrosamines and thus achieve the purpose of digestive tract tumors.

  Tea and rice are traditional Chinese crops. Maybe you didn’t think that putting two things together would be a natural disease prevention product.

Undoubtedly, many diseases that you see can be swept away by them.

  Tea water cooking four wonderful use tea cooking function one: cardiovascular disease want to eat the fragrant rice, tea, rice can be colored, fragrant, delicious food.

Tea and rice cooking also has the benefits of getting tired, cleansing, eating and preventing diseases.

Middle-aged and elderly people often eat tea and rice, which can soften blood vessels, lower blood fat, and suffer from cardiovascular disease.

Tea cooking function 2: Decomposition of digestive tract tumors, tea polyphenols can interrupt the synthesis of nitrosamines in the human body. Amines and nitrites are widely found in foods. They are easily soluble at 37 ° C and proper acidity.The production of carcinogenic nitrosamines, and tea cooking can effectively prevent the formation of nitrosamines, thereby achieving the purpose of digestive tract tumors.

  Tea cooking function three: Prevention of tannic acid in stroke tea can effectively prevent stroke.

  Tea cooking function four: embedded in dental caries, in addition, fluoride in tea, is an irreplaceable important substance in dentin.

If a small amount of fluorine is continuously immersed in the dental tissue, the hardness and acid resistance of the teeth can be enhanced to prevent dental caries from occurring.

  The healthiest cooking method The best way to cook rice is to boil the water and then put the rice, so that the rice is heated by the absorption of water, and the protein is solidified by heat, so that the rice is intact.

After the starch gelatinization layer escapes, the soup is pulverized to make the porridge sticky.

Moreover, during the boiling process, partially condensed protein protects vitamin B1 from large amounts of water.

With the boiling of the water pot after the addition of the rice, the steam is reduced, so that the vitamin B1 is stored 30% higher than the rice cooked with cold water and rice, and the cooked rice tastes better.

  Add a few drops of salad dressing to the cooking water to make the rice grain crystal clear.

A few drops of lemon juice can make the rice soft.

To cook a pot of fluffy rice, sprinkle a pinch of salt in the pot.

Add some vinegar to the rice to prevent the rice from changing.

When hot leftovers, add a small amount of salt in the steamer to remove the odor of the leftovers.

  How to cook tea?

  The method of cooking tea is simple.

Firstly, 1 to 3 grams of tea leaves, soaked in 500 grams to 1000 grams of boiling water for 4 minutes to 9 minutes, take a small piece of clean gauze, filter the tea to remove the residue and use it (overnight tea is not suitable); add rice to the potWash, then pour the tea into the rice cooker, make it 3 cm above the rice noodles, cook and serve.