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"Dr. Wang, I've been feeling like I've been losing my appetite lately, what's going on?" Shao Huihui looked at the doctor in front of him, his brows furrowed.
He is a chef who loves to cook, and because of the sudden loss of appetite, he began to worry about his career.
Dr. Wang carefully reviewed Shao Huihui's examination report, and then said slowly: "This has a lot to do with your eating habits.
In particular, the intake of duck blood and tofu has a great impact on your current situation. "
As soon as these words came out, Shao Huihui was stunned. As a chef, he has a deeper love and understanding of ingredients than ordinary people, but he never thought that duck blood and tofu would be a problem.
Dr Wong continues, "Many people don't know that although duck blood and tofu are highly nutritious, they can also cause loss of appetite in some people.
This is especially important in older people. Duck blood contains high levels of purines and cholesterol, and excessive consumption may increase the burden on the kidneys and affect the normal functioning of the digestive system.
Tofu, on the other hand, is a high-quality source of plant protein, but when consumed in large quantities, the calcium-rich ingredients will cause a certain burden on the blood vessels. "
Shao Huihui was a little surprised, as a professional chef, he attaches great importance to the nutrition of ingredients.
However, he also recognized that he might have blind spots when it came to how he paired his ingredients.
At Dr. Wang's suggestion, he decided to adjust his diet to reduce his intake of duck blood and tofu and try to find alternative sources of nutrition.
Time passed slowly, and Shao Huihui's situation improved. He began to pay more attention to the science behind the ingredients, especially how to balance nutrition to suit the needs of different populations.
This is not only for one's own health, but also to be able to provide healthier and more scientific catering services in the profession.
Under Dr. Wang's further guidance, Shao Huihui learned that not all elderly people are not suitable for duck blood and tofu, which is greatly related to the individual's health and physical fitness.
For example, for older people with renal insufficiency, the purines in duck blood may indeed worsen the condition;
For those who need a low-fat diet, tofu is an ideal choice.
After in-depth research, Shao Huihui launched a "healthy menu" in his restaurant, especially for customers with different needs.
For example, special menus that are low in purines, low in fat, or high in protein, each dish is labeled in detail with the nutrients and possible health effects of the ingredients.
In addition, Shao Huihui often holds healthy eating lectures and cooperates with local doctors to popularize dietary health knowledge to community residents.
In one of the lectures, Dr. Wong specifically mentioned a case of an elderly man who had been consuming high-purine foods for a long time, which led to a severe gout problem.
Through this case, Dr. Shao and Dr Wang emphasised the importance of eating in moderation and the need to choose the right ingredients for one's health condition.
With the deepening of the research, Shao Huihui and Dr. Wang found that there are differences in the adaptability of the elderly to duck blood and tofu in different regions, which may be related to regional dietary habits, genetic factors and lifestyle.
This finding made them realize that comprehensive, individualized dietary advice is more effective than general dietary restrictions.
The question at the end of the article is: how can we accurately assess the specific needs of individuals in practical applications so as to provide more accurate dietary recommendations?
This question leads to a more detailed analysis.
When assessing an individual's dietary needs, the first thing to consider is the individual's health status, including known medical conditions, family medical history, and daily habits.
In addition, data analysis of blood and other physical examinations can help doctors and dietitians better understand the absorption and metabolism of nutrients in individuals, so as to develop a more suitable diet plan.
By combining modern medical testing technology with personal health data, it is possible to provide each person with dietary recommendations that are best suited for their unique health status.
What are your thoughts on this? Welcome to discuss in the comment area!