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"This is the red beans I brought back from my hometown, you can taste them!" Aunt Wang excitedly stuffed a large bag of red beans into Lao Li's hand, smiling.
Lao Li's heart blossomed, he has never resisted this kind of local products, especially this kind of natural goodies.
Lao Li, a recently retired middle school history teacher, used to be busy teaching, but after retirement, he finally had time to take care of his healthy diet.
Although he is in his 60s, he still retains the energy and enthusiasm of youth, especially his eating habits, which insist on stir-frying vegetables with lard every day, because he firmly believes that this is the most natural choice that evokes the taste of home.
He has been holding out for 4 years and nothing major has happened.
That night, Lao Li decided to cook a pot of fragrant red bean porridge with red beans sent by Aunt Wang. However, he didn't expect that soon after eating, he suddenly felt abnormal in his body, his throat itched so badly, and he even began to have difficulty breathing.
He hurriedly dialed the emergency number, accompanied by Aunt Wang, and hurried to the hospital.
In the hospital, I originally thought it was just an ordinary food allergy, but what was shocking was that through a detailed physical examination, the doctor found more unknown health problems for Lao Li.
The doctor looked at his physical examination report and exclaimed in surprise: "Lao Li, what have you been eating in the past few years?"
Faced with the doctor's questioning, Lao Li seemed very confused, because he had always thought that his eating habits were very healthy.
The doctor further explained what caused his surprise. Although lard is a traditional cooking oil, the effects on the body of using it for stir-frying every day are actually complicated.
Lard is high in saturated fat, and long-term high intake may lead to increased levels of low-density lipoprotein (commonly known as "bad cholesterol") in the blood, which increases the risk of cardiovascular disease.
Lao Li's physical examination report showed that his blood lipid level was much higher than the normal range, which was closely related to his long-term consumption of large amounts of lard.
In addition, he also had excess weight and body fat ratios, which are high risk factors for high blood lipids and cardiovascular disease.
Doctors advise Lao Li that although lard can add flavor to food, it should be used in moderation and preferably in combination with other healthy cooking oils, such as olive oil or fish oil.
These oils are rich in unsaturated fatty acids, which help improve blood lipid levels.
He also pointed out that while lard contains a certain percentage of monounsaturated fatty acids, which to some extent helps lower cholesterol, the key is to maintain a balanced and moderate diet.
Lao Li's long-term eating habits tend to be high in fat and lack enough fiber and multivitamins, which is extremely detrimental to his health.
In order to let Lao Li understand more intuitively, the doctor provided some relevant data.
Studies have shown that people who consume a lot of saturated fat every day have more than 20% higher rates of cardiovascular disease than the general diet.
Increasing the intake of unsaturated fatty acids can effectively reduce this risk.
After listening to the doctor's advice, Lao Li began to reflect on his eating habits. He decided to adjust his daily cooking oil use, adding more vegetable oils and seafood, while introducing more vegetables and fruits to provide the necessary fiber and vitamins.
A few years later, Lao Li underwent another physical examination, and the doctor was pleasantly surprised to find that his blood lipid level had improved significantly and his weight had been effectively controlled.
Through Lao Li's experience, we can beg the question: for middle-aged and older people, can completely replacing lard with other types of cooking oil, such as olive oil or fish oil, bring greater benefits to their long-term health?
Scientific research has given a clear answer.
According to several studies, the high unsaturated fatty acids in olive oil and fish oil are effective in reducing the incidence of heart disease and helping to improve blood circulation and reduce inflammation.
For middle-aged and elderly people at risk of cardiovascular disease, appropriately increasing the intake of these healthy oils and fats can greatly improve their blood lipid profiles and overall health.
What do you think about this? Welcome to discuss in the comment area!