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In a not-so-exciting town, there is an ordinary civil servant named Li Ming.
He was 56 years old, with no more than just the right amount of gray hair, and a smile that always seemed extraordinarily gentle. Li Ming's job is to handle the documents and applications for town planning.
This job has neither high-intensity physical demands nor intense mental stimulation, so Li Ming's life rhythm is uneventful, but he enjoys it.
However, during a health check-up just three months ago, one of Li Ming's indicators was slightly abnormal - his blood lipids were high.
Although it is not very serious, the doctor advises him to pay attention to his diet, especially to reduce greasy and fatty foods. So, Li Ming decided to embark on a challenge: avoid any processed oils and sauces altogether, and stick to eating only steamed or boiled food.
His family was a little surprised by the decision. Li Ming's wife, Li Hua, is a skilled housewife, and the dining table at home has always been full of color, flavor and flavor.
When she first heard Li Ming's sudden "health storm", Li Hua was even a little unhappy, feeling that this was simply disrespectful to her cooking skills. But for the sake of Li Ming's health, she still supported his decision.
As a result, the daily menu has become unusually light. Boiled chicken, steamed fish, and steamed vegetables. In the first few days, Li Ming felt that it was okay, after all, changes bring freshness.
But over time, this singular flavor began to feel extremely boring to him. For lunch on weekdays, he can only bring the same light lunch, watching his colleagues feast, and the taste in his heart is really mixed.
However, Li Ming is a principled person, and since he has decided, he must stick to it to the end. He started reading more about healthy eating, hoping to find some fun on the boring steaming road.
In the process, he unexpectedly discovered a very interesting idea: the taste of food may not only come from the seasoning, but also has a lot to do with the cooking method and the freshness of the ingredients.
Li Ming began experimenting with different steaming techniques, such as changing the heat of steaming, or adding natural spices such as sliced ginger or green onions to the steaming dishes.
He also began to pick up the freshest-looking, most seasonal vegetables and meats at the market. Slowly, he discovered that even steaming and boiling could make a satisfying taste as long as the ingredients were good.
One day three months later, Li Ming went to the hospital again for a physical examination. The results were surprising – not only did the blood lipids drop, but also the blood pressure and blood sugar improved significantly.
The doctor was very surprised by Li Ming's changes and asked him about his eating habits for the past three months. Li Ming explained to the doctor in detail his dietary changes, especially his fine adjustments to the choice of ingredients and the way he cooked.
After hearing this, the doctor not only praised Li Ming's efforts, but also put forward a professional opinion:
With the right cooking methods and high-quality ingredients, you can really maximize the nutritional value and taste of your food without adding extra seasonings, which is very beneficial for long-term health.
At the end of the conversation, Li Ming asked the doctor with some curiosity: "Doctor, I heard that steamed food can reduce the loss of vitamins, is this true?"
"It's true, especially vitamin C and some B vitamins, which dissolve easily in high temperatures or water," the doctor explained with a smile. The steaming method can reduce the loss of these nutrients in a closed environment. Not only do your choices help with your blood lipid issues, but they may also improve your overall nutrient intake. ”
These words made Li Ming even more convinced that although his steaming and boiling journey was monotonous at first, the choice was undoubtedly wise.
What do you think about how to eat healthily?