Since the detection of atherosclerosis, Uncle Li has been worried every day, he is over 60 years old this year, and two old colleagues have died of cardiovascular disease.
Although he takes medicine on time every day, Uncle Li still feels that he needs to take some measures, otherwise it is not easy to lower blood lipids, so he read a lot of posts on the Internet, some people say that drinking vinegar can lower blood lipids and "soften" blood vessels, some people say that drinking red wine type, and some people say that eating onions can be.
Looking at it, Uncle Li felt that it was still reliable to drink vinegar, and he looked at what the post said had a nose and eyes, so he spent a lot of money to buy a box of good vinegar, and no longer drank tea every day, but used vinegar to quench his thirst. Half a year later, Uncle Li went to the hospital and found that his blood lipids had not changed much.
First, vinegar can "soften" blood vessels and sterilize?
Some people believe that vinegar can "soften" blood vessels because acetic acid can dissolve calcium in blood vessels, and vinegar contains many nutrients such as potassium ions, amino acids and vitamins.
But in fact, when we eat food, no matter what food enters the stomach, it will be broken down into the most basic molecules, and then enter the bloodstream, and the same is true for vinegar. That is to say, what we drink is vinegar, but what "enters" the blood is not vinegar, the blood itself has the ability to neutralize acid and alkali, even if we drink vinegar, the pH of the blood will not change much.
Furthermore, the mechanism of arteriosclerosis is very complex. The main cause of atherosclerosis is the disorder of lipid metabolism, which leads to excessive lipid attachment to the inner wall of blood vessels, resulting in fibrous tissue hyperplasia, calcinosis and inflammatory reactions.
These lipids come together like "yellow millet porridge", hence the name atherosclerosis.
In this case, arteriosclerosis will cause the volume of blood vessels to become smaller, and the blood vessels themselves will become brittle, resulting in a series of cardiovascular diseases such as poor blood circulation.
However, although calcinosis is an important pathological feature of arteriosclerosis, there is no scientific evidence that acetic acid can dissolve calcium in blood vessels. Moreover, after digestion by the stomach and intestines, there is very little acetic acid that can enter the blood, not to mention the acid-base neutralization ability of the blood.
Therefore, it is simply nonsense to expect to drink vinegar to "soften" blood vessels.
If you want to treat arteriosclerosis, the main ways include lowering blood lipids, lowering blood pressure, thrombolysis and antiplatelets, etc., and ordinary vinegar is impossible to achieve this purpose. Although the edible vinegar in our home has a lot of nutrients, the content of these ingredients is actually quite limited, so the nutritional value of ordinary vinegar itself is not too high.
The biggest effect of vinegar on people is seasoning, it can improve the taste of food, and vinegar can stimulate the secretion of fluids in our digestive tract, such as saliva and gastric juice, etc., to increase appetite. Therefore, edible vinegar is used for cooking appetizers, and it has little to do with health.
Including many people think that vinegar can kill bacteria, in fact, the evidence is insufficient.
Vinegar contains more than 3.5% acetic acid, which can indeed inhibit the reproduction of bacteria, but the boiling point of acetic acid is as high as 118 degrees, and it is very easy to evaporate with water, so smoked vinegar has a certain bactericidal effect, and the effect is very limited.
In short, vinegar does not have so many miraculous functions, it is just an ordinary cooking tool, for us, if we want to absorb nutrients through vinegar, we still have to start with cooking.
2. Eat what you should eat! These dishes meet vinegar, and the nutritional value may be "doubled"
1. Fuchsia vegetables
Eggplant, purple cabbage and other purple-red dishes are rich in anthocyanins, which have strong antioxidant capacity and can scavenge oxygen free radicals well, and have a certain effect of reducing inflammation and anti-aging.
However, anthocyanins turn blue-black in an alkaline environment, which can lead to poor color of eggplant and purple cabbage, which may affect our appetite. Therefore, when we cook these dishes, we can put some vinegar appropriately, which can make the color of the dishes brighter and brighter, and increase our appetite.
2. Vegetables rich in polyphenols
Similar to anthocyanins, foods containing polyphenols are also prone to discoloration, such as lotus root slices and potatoes, catalyzed by polyphenol oxidase, the polyphenols contained in them will oxidize, which will cause lotus root slices and potatoes to turn brown and reduce our appetite.
Vinegar can inhibit the activity of polyphenol oxidase, so we can soak lotus root slices and potatoes in water with vinegar to prevent discoloration.
3. Food that is not easy to cook rotten
Foods like kelp, which contain algin, can block the entry of water, so kelp is not easy to cook, but vinegar can destroy alginate, which helps us stew the kelp faster and improve the taste.
4. Calcium-rich pork ribs and meat dishes, foods containing vitamin C
Animal bones are rich in calcium, which exists in the form of compounds, and when boiling and stewing, calcium is not easy to dissolve, so we can add a little vinegar when stewing meat to better promote the dissolution of calcium in the bones, which can help our body absorb calcium.
Vitamin C, like anthocyanins, also needs to be stable in an acidic environment, so when we cook shredded potatoes, bean sprouts and other foods rich in vitamin C, add some vinegar appropriately, which can lock in nutrients well and reduce nutrient loss.
3. Although vinegar is good, these 4 types of people had better not be greedy!
As a cooking tool, the nutritional value of vinegar is more reflected in food, special food meets vinegar, which can improve its nutritional value, but although every household has edible vinegar, it is not suitable for everyone.
☞ People who take antidiaphoretic pills
Traditional Chinese medicine in mainland China believes that vinegar can be astringent, so traditional Chinese medicine that relieves surface sweating, such as Yinqiao, is to help the human body open the pores on the surface of the body, sweat and detoxify, but vinegar can promote the contraction of human pores, which will conflict with drugs such as Yinqiao, thereby interfering with the efficacy of the drug.
☞ People who take specific Western medicines
Not only traditional Chinese medicine, but also some Western medicine and vinegar are "enemies", because acetic acid can change the pH of some local environments of the human body to a certain extent, so this will lead to some drugs can not play a role, and even side effects.
For example, sulfonamides are easy to precipitate in an acidic environment, form crystals in the kidneys, damage the renal tubules, and increase the pressure of the renal blood vessels.
Alkaline drugs such as sodium bicarbonate and magnesium oxide are easy to be neutralized when encountering acetic acid, thus losing their efficacy, so people who take this type of medicine should also avoid vinegar.
☞ People with stomach problems
Vinegar itself is rich in organic acids, entering the stomach will promote the secretion of gastric acid, improve the digestive function of gastric acid, too much organic acid and gastric acid will corrode the gastrointestinal mucosa, so patients with excessive gastric acid should avoid vinegar.
For patients with gastric ulcers, the gastric mucosa itself is in a pathological state, and excessive gastric acid secretion will only lead to aggravation of the condition.
☞ People with low blood pressure
Vinegar itself has a certain "antihypertensive" effect, because the beneficial ingredients in it can slightly dilate blood vessels, and the effect may not be obvious when ordinary people eat it, but for patients with low blood pressure, vinegar may aggravate the condition, so it should be taken with caution.
The doctor has something to say
Vinegar is just a cooking tool, it has no therapeutic effect in itself, we should not be gullible, if you want to lower blood lipids and "soften" blood vessels, it is best to consult a doctor to take medicine and develop good living habits.
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