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In the warm atmosphere of the Spring Festival, Su Qing was busy preparing a sumptuous Chinese New Year's Eve dinner for relatives and friends at home.
Su Qing is a librarian with a unique perspective on healthy eating.
Just as everyone was sitting around the table, enjoying Su Qing's elaborate button meat, an uncle suddenly talked about his recent taboo about fatty meat, which sparked a discussion about healthy eating.
Su Qing took the opportunity to mention an interesting point she had recently read: certain carbohydrates, especially the common noodles and rice, are considered to be the "preferred foods" of cancer cells. This idea immediately piqued everyone's interest.
First, Su Qing explained that carbohydrates themselves are an essential source of energy for the human body, but excessive intake of certain processed carbohydrate foods, such as white rice and refined noodles, may cause the body's blood sugar levels to rise rapidly.
She stressed that while there is no direct evidence that carbohydrates directly cause cancer, long-term instability in blood sugar levels is thought to be one of the factors that increase the risk of certain cancers.
Su Qing then mentioned a study that showed that people who regularly consumed foods with high blood sugar had relatively high rates of certain types of cancer.
The study doesn't directly link carbohydrates to cancer, but it is a reminder of food choices and intake, especially for older adults, whose bodies may have more difficulty managing fluctuations in blood sugar levels.
In addition, Su Qing also shared three tips for the elderly to pay attention to in their diet, which are designed to help the elderly maintain healthy eating habits and reduce the risk of disease:
Variety: She recommends that older adults eat a diet that includes a variety of whole grains, legumes, fresh fruits and vegetables, which are rich in fiber and help keep blood sugar levels stable.
Moderate intake: For carbohydrate intake, Su Qing reminds everyone to control it within a certain proportion range and avoid excessive intake, especially for refined carbohydrates.
Focus on how food is processed: She also mentions that choosing less processed foods, such as brown rice and whole-grain pasta, can be healthier options because they have less impact on blood sugar and are rich in more nutrients.
At the end of the discussion, Su Qing asked a question: "Why is it difficult for us to change our eating habits even if we know that certain foods may be bad for our health?" This question seems simple, but it actually touches on people's deep-seated psychology of eating habits.
She explains that eating habits are not just a matter of personal choice, but are also influenced by a variety of factors such as culture, environment and emotions.
Changing eating habits takes time and willpower, and in some cases, social and family support.
Through Su Qing's explanation and questions, everyone not only gained a deeper understanding of the relationship between carbohydrates and health, but also reflected on how to maintain healthy eating habits.
This discussion not only filled the Spring Festival party with warmth and laughter, but also added awareness and thinking about a healthy lifestyle.
What do you have to say about this? Feel free to leave your thoughts in the comment section!