1. Oxidation → Infectious Diseases/Influenza Diseases

2. Saccharification → Aging (spots, wrinkles, baldness)

3. Chronic inflammation → Disease

1. Chronic inflammation: Intake more "anti-inflammatory foods"

2. Saccharification: Control the rapid increase in blood sugar, do not intake of too much sugar, and control foods with AGE

3. Oxidation: Intake more foods rich in "antioxidants"

1. Cruciferous vegetables: broccoli, cabbage, cabbage, round cabbage, radish, etc., rich in radish aphide

2. Sulfaraphane is not resistant to high temperatures, so it is recommended to eat raw or dip juice.

1. Methionine antioxidant, vitamin A protects the human mucosa, and lysozyme in egg whites can dissolve and destroy bacteria's cell walls

2. Vitamins with poor heat resistance after egg heating will be damaged

3. 80% of cholesterol is produced by the liver, and 20% of cholesterol comes from food

4. Eat 2 to 3 eggs a day

Zinc Vitamin C/citric acid → Eat together → Increase absorption rate

1. Salmon: It is white at the beginning → Take astaxanthin from food → The body turns red, and the antioxidant capacity is improved → gradually turn white during egg spawning

2. Algae contain astaxanthin → plankton eats algae → salmon eats plankton → intake of astaxanthin → body turns red

3. Salmon should be eaten with skin

1. Imidazole dipeptide in migratory bird muscles → eliminating reactive oxygen caused by exercise → stop fatigue → long-distance flight

2. Imidazole dipeptides: tuna, bonito, eel (endurance representative), chicken breast

3. The best effect after two weeks of consumption of imidazole dipeptide

1. Polyphenols: Antioxidant

2. Cocoa polyphenols: antioxidant and dilated blood vessels

3. Cocoa alkali (bitter component): promotes blood circulation

1. Vitamin E has the strongest antioxidant ability among vitamins

2. Eat 30 grams of unsalted nuts every day instead of snacks

3. Moldy nuts will produce aflatoxin, which induces cancer

1. Soy isoflavones antioxidant

2. After the age of 40, the amount of estrogen secretion decreases → bone mass decreases. Intake of beans → Strengthen bones

1. Yellow-green vegetables are rich in α-lipoic acid: spinach, carrots, cauliflower, potatoes, etc.

2. Vitamin C and vitamin E→ react with reactive oxygen species→ remove reactive oxygen species→ be oxidized by itself and lose its effectiveness

3. α-lipoic acid → regeneration of failed antioxidant components → exert antioxidant effects again

1. Red wine → polyphenols make LDL less likely to oxidize → prevent arteriosclerosis

2. LDL (low-density lipoprotein) → deposited in blood vessels due to reactive oxygen oxidation → arteriosclerosis (vascular aging: thrombosis, stenosis) → myocardial infarction/cerebral infarction

3. Drink one or two glasses of strong red wine every day

1. Fat

2. Oil → high temperature heating → oxidation → increase peroxidized lipids. Repeated use, highly toxic peroxidized lipids will enter the human body

3. Fry food → place it for a long time → oxidize. Don't eat after heating the next day

4. Oil can only be used once

1. Vegetables, fruits, and beans: rich in phytochemicals and antioxidant

2. Eat different colors of vegetables and consume different phytochemicals

3. Inhibit vegetable oxidation

1. Destroy food cell walls to better obtain nutrients

2. Fully secrete saliva, the enzymes in saliva can prevent oxidation

3. Stimulate the full center, control too much food, and prevent obesity

Drink sweet and refreshing drinks (low blood sugar, low mood) → blood sugar level rises rapidly after 30 minutes (heart is excited, the body secretes insulin) → hypoglycemia after 120 minutes (low mood) → drink sweet and refreshing drinks again (low blood sugar) → blood sugar level rises rapidly after 30 minutes (heart is excited, the body secretes insulin)

1. Ingredients with a lot of sugar: staple foods (rice, bread, noodles, powder), sweets (desserts made of sugar, sweet fruits, etc.), potatoes

2. A bowl of rice with a bowl of rice is about 55 grams. It is best not to eat staple food at night.

1. Aging process caused by saccharification: Eat → cause saccharification (forming AGE) → AGE accumulates in the body → aging

2. Just block one of the processes to prevent sugarification

1. Protein inhibits blood sugar rise: protein → stimulates insulin secretion → reduces blood sugar

2. The order of eating inhibits the increase in blood sugar value: [Protein (meat, fish, eggs, beans, etc.) controls digestion and absorption, and secretes hormones that reduce blood sugar value] → [Diet fiber (vegetables, seaweed, etc.) controls consumption and absorption] → [Sugar (staple foods, potatoes, etc.)]

1. Changes in blood sugar levels caused by different ways of eating bread

2. Staple food Fat/protein: bread, cheese, rice, natto, udon, meat

1. Green tea (catechin) Soy milk (vitamin B1/vitamin B6) → Resist AGE

2. Add green tea powder to soy milk and drink two cups a day

1. High temperature cooking will increase the amount of AGE

2. Use vinegar and lemon juice to reduce AGE: use marinade after heating; add vinegar or lemon juice after heating

1. High blood sugar concentration → drinking water → reducing blood sugar concentration → inhibiting sugarification

2. Drink too much water at one time → destroy the electrolyte balance in the body → headache, vomiting

1. The disadvantages of drinking juice

2. Intake of liquid sugar on an empty stomach → blood sugar level rises rapidly → accelerate sugarification

1. Vitamin B1

2. Vitamin 1B6

1. Cinnamon: inhibit aging and repair capillaries

2. Cinnamon can be used as a spice for dishes or drinks

3. Get older/high stress → capillaries become fragile → lose their function → wrinkles/spots/white hair/bald

4. Cinnamon contains coumarin, excessive intake will damage liver function

1. Put the herbs (basil leaves, coriander, etc.) into the dish or tea to eat

2. You can easily pull the ribs down the steps

3. Increase muscle can inhibit sugarification

1. Prevent periodontal disease caused by gingival inflammation

2. Prevent heart disease, diabetes and elderly Alzheimer's disease caused by inflammatory substances in periodontal disease

1. Coffee contains chlorogenic acid with strong anti-inflammatory effects

2. Too much caffeine intake can lead to insomnia or irregular pulse

1. The white white tendons in oranges are rich in hesperidin: anti-inflammatory, antioxidant, and smooth blood

2. Eat oranges with white tendons

1. Bluefish: saury, mackerel, sardines, bamboo fish, yam, etc.

2. The functions of fatty acids (cannot be synthesized by the human body), EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid): prevent myocardial infarction, arteriosclerosis, Alzheimer's disease

3. The daily fish intake should be more than 50 grams. One salt-roasted saury is about 120 grams, one salt-roasted mackerel is about 100 grams

4. After barbecue, the fat rich in EPA and DHA in the fish will fall off and the AGE value will increase.

5. How to eat fish: eat raw, eat it with your head (absorb vitamin D and calcium), and eat it with canned food with soup.

1. After mashing, gingerol is produced, which is anti-inflammatory and prevents diseases (gerol is hindering the synthesis of prostaglandins and prevents inflammation)

2. Gingerene powder appears after heating, which is anti-saccharification and prevents aging.

3. Use freshly mashed ginger as a side dish

1. The reason for the crackling taste: shortening with a lot of trans fatty acids

2. Hydrogenation: Food processing: liquid → solid/semi-solid → trans fatty acids

3. Foods with a lot of trans fatty acids: margarine, edible fat coating, creamer, shortening (processed by vegetable oil), etc.

4. Trans fatty acids increase the risk of myocardial infarction and diabetes

1. Turmeric can inhibit brain inflammation

2. Cumin can resist sugar-resistant

3. Garlic can prevent oxidation

1. The effects of vitamin D: anti-inflammatory, prevent infectious diseases, and reduce the probability of cancer

2. Foods rich in vitamin D: Oyster mushroom, Ash Tree Flower Fungus, Black Agitus, etc.

3. The vitamin D precursor of human skin → UV irradiation → produce vitamin D and oxidize it at the same time

4. Intestinal activity: absorb nutrients and water, and eliminate foreign objects that are harmful to the body.

5. Healthy intestine → beneficial bacteria synthesize polyamines → anti-inflammatory

6. Sugar fat loss method: eat less sugar (intake a small amount of staple food in the morning), eat more fat

7. Causes of obesity: intake of sugar → increase in blood sugar → secretion of insulin to convert sugar into fat → deposit fat

8. Intake of excess fat → excrete through feces without leaving it in the body

9. The role of olive oil: inhibits blood sugar rise, making people prone to thinness; prevents diabetes; reduces the risk of cerebral stroke and heart disease

10. The functions of liquor: make people lose weight and improve swelling

11. White wine is rich in tartaric acid and malic acid, which can improve the intestinal environment

12. BMI calculation method: weight (kg) ÷ [height (m) ×height (m)]

1. The daily intake of vegetables should be more than 350 grams, which is equivalent to 5 small bowls, and eaten in three meals.

2. Drink a lot of juice in one breath, fructose enters the human body. The fructose that the human body cannot consume will be transferred to the liver to form fat.

3. Fried chicken and potato chips: contains a large amount of peroxide fat with high toxicity, aging AGE, and high-temperature heating of carbohydrates containing acrylamide that can easily induce cancer.