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"A lot of people are starting to pay attention to the calories and nutrients they eat every day, but sometimes we focus too much on the numbers and lose sight of the meaning of the food itself. ”
Doctor Zhang Hua said this to the patients who came for a physical examination in the consultation room.
The May Day holiday is approaching, and Li Ming, a professional worker, discussed the holiday arrangements with everyone at a gathering of friends.
When a friend mentioned that he was planning to go for a check-up, the mood of the party naturally shifted to the topic of health.
Li Ming, a middle school history teacher who loves life, also participated in the discussion about health.
During the conversation, Li Ming mentioned his mother, Aunt Wang.
When she is over 70 years old, she insists on using the traditional method of boiling lard and using this lard to cook various delicacies for her family, especially her grandson.
Although modern nutrition concepts often advertise a low-fat diet, Wang believes that traditional cooking methods are the best way to maintain the original taste and nutrition of food.
Aunt Wang's daughter-in-law, an urban white-collar worker, is often troubled by this.
She believes that lard is high in fat, which is not good for health, especially for grandchildren who are in the stage of growth and development.
But Mrs. Wang has her own insistence, she believes that traditional cooking brings her family not only taste satisfaction, but also health and happiness.
This idea was unexpectedly supported by a dietitian at a family gathering.
Dietitians have pointed out through scientific research that although lard is saturated fat, moderate consumption can provide essential fatty acids and aid in the absorption of fat-soluble vitamins such as vitamins A, D, E, and K.
What's more, compared with artificially made vegetable oil, traditional lard may be more suitable for long-term high-temperature cooking under certain conditions, because it has a higher smoke point and is less prone to producing substances harmful to health.
In addition, the dietitian mentioned that studies have shown that in some long-lived villages, where people often use lard as cooking fat, the incidence of cardiovascular disease is actually lower.
For example, according to a 2015 study, the average life expectancy of residents in these regions is longer than the national average, and cardiovascular health indicators are generally good.
Although it cannot be attributed solely to the consumption of lard, its role in the diet cannot be ignored.
In fact, for the grandson of Mrs. Wang's family, he not only loves traditional home-cooked food cooked by his grandmother, but is also healthy and energetic.
This, in turn, convinced that her cooking style contributes to her family's health.
However, the family's view of health has not always been uneventful.
During a family dinner, the daughter-in-law and Mrs. Wang had an argument over cooking oil.
The daughter-in-law insisted that the market-advertised polyunsaturated fatty acid oils, such as sunflower oil or corn oil, should be used, which are believed to be better for cardiovascular health.
In the midst of this controversy, the nutritionist intervened again and reminded family members that when choosing cooking oil, it is important to consider not only the type and proportion of fatty acids, but also the processing of the cooking oil and its stability during cooking.
A study she presented found that overly processed vegetable oils are prone to the formation of trans fats and other compounds that may be detrimental to health at high temperatures.
Traditionally boiled lard, on the other hand, performs relatively well under these conditions.
The discussion didn't immediately change the views of family members, but it sparked thinking about the idea of diversity in healthy eating.
Each family member began to be more open to exploring and accepting different foods and cooking methods.
In the modern world, with a variety of food choices increasing, how can we balance traditional eating habits with the recommendations of modern nutritional science to promote the health and well-being of family members?
We can analyze this problem at multiple levels.
First of all, understanding the chemical properties and thermal stability of various cooking fats and fats is fundamental.
Second, assessing the health status and nutritional needs of family members can help us make more appropriate choices.
Finally, it is equally important to respect the dietary preferences and cultural habits of family members, as it relates to food acceptance and overall quality of life.
Combining these factors, we can conclude that when choosing cooking oils and ingredients, it is best to take an inclusive and balanced approach, taking into account both health and the cultural significance of the food and the satisfaction of family members.
This approach not only ensures balanced nutrition, but also promotes family harmony and well-being.
What do you think about this? Welcome to discuss in the comment area!