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"Really, this chicken essence is not poison, what does it matter to me to you!"
Li Hongmei, a 48-year-old woman, is busy in the kitchen as she talks. In her opinion, chicken essence is just a little secret to making dishes more delicious, and she never imagined that this habitual little act would cause a family storm three years later.
In addition to teaching, Li Hongmei's other hobby is cooking. She always takes care of the meals at home, which makes her husband Wang Dawei and son Xiao Ming rely on her cooking skills. However, there is one thing in her cooking habits that Wang Dawei often frowns - that is, her excessive love for chicken essence.
Although her family occasionally proposed to put less chicken essence, Li Hongmei always smiled and waved her hand, she felt that her family was just making a big fuss. But unfortunately, three years later, during a routine physical examination, Li Hongmei was diagnosed with bowel cancer.
Wang Dawei's first reaction was to collapse, and he asked himself painfully: "Why can't I stop her?" In the face of this sudden blow, the original warm atmosphere of the family was replaced by a trace of uneasiness and worry.
Faced with the care and anxiety of her family, Li Hongmei also began to regret her seemingly harmless eating habits. After visiting Dr. Xu Dong, she realized that long-term intake of large amounts of chicken essence actually poses a lot of potential risks to her health.
Li Hongmei learned that although chicken essence can enhance the taste of food in the short term, it may have long-term health effects. What's more, excessive sodium intake is already prevalent in the diet of modern people, and the overuse of chicken essence is undoubtedly worse.
The illness not only made Li reflect on her lifestyle, but also prompted her to explore other, healthier seasoning options. She began experimenting with natural spices and herbs for flavoring, such as ginger, garlic and coriander.
After a while, Li Hongmei's kitchen saw fewer and fewer chicken essences, replaced by a variety of fresh spices and herbs. Wang Dawei's high blood pressure problem has been controlled, and Xiao Ming's skin allergy symptoms have also been reduced a lot.
In the process, Li Hongmei and her family also learned that healthy eating habits are not only about the choice of ingredients, but also about the overall adjustment of lifestyle. Through this experience, she not only changed the way she cooked, but also influenced the perception of healthy eating among those around her.
When Li Hongmei was in the hospital for a follow-up, she asked Dr. Xu Dong: "Dr. Xu Dong, I am now switching to natural flavors instead of chicken essence, will this help my condition?"
Dr. Xu Dong said, "Your choice is very correct. Reducing sodium intake is indeed effective in reducing the risk of cancer recurrence. Continuing to maintain your current eating habits can be very helpful in your health recovery. ”
In Li Hongmei's family kitchen, this discussion about chicken essence did not subside. Wang Dawei, although he was still worried about his wife's health, he was also moved and encouraged by his wife's changes.
He became actively involved in the day-to-day affairs of the kitchen, and together they explored how to use the simplest and most natural ingredients to create dishes that were both beautiful and flavorful.
Although essence of chicken and MSG are often misunderstood by the public, they do not directly cause cancer on their own. The key point, however, is that these condiments often come with a high sodium risk, and a high-sodium diet is a catalyst for many health problems, including high blood pressure and cardiovascular disease, which may indirectly increase the risk of certain types of cancer.
The change in Li Hongmei's family's diet triggered her to think deeply about food additives. In the process of eliminating chicken essence, she realized that many commercial condiments contain a lot of additives and preservatives, which are not friendly to the human body.
For the sake of health, she began advocating for the use of natural ingredients such as lemon juice, vanilla, and other natural flavors to enhance the taste of food, rather than relying on industrially processed products.
In her kitchen, jars of essence of chicken have been replaced by bottles of vanilla essential oil and natural sauces. She even started growing her own herbs in her back garden, such as basil, rosemary, and mint, which not only made her cooking healthier, but also allowed the whole family to enjoy the freshness from soil to table.
After changing her eating habits, Li Hongmei also found that her physical strength and mental state had improved significantly. She no longer felt the heaviness and tiredness she used to feel after eating, and her whole person became lighter and more energetic.
What do you think about stir-frying and putting chicken essence? Welcome to discuss in the comment area!