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"Is this high blood pressure really eaten?" Uncle Zhou Jingming rubbed his stomach with a worried expression.
Uncle Jingming, a skilled chef in his fifties, cooks delicious dishes for the diners in the restaurant every day. However, this job made him inevitably exposed to a variety of high-fat and high-salt ingredients, and over the years, high blood pressure has quietly become his wife.
One day, when he was busy in the kitchen, he heard on TV that "high blood pressure is closely related to diet". Although he is a chef and should have a deeper understanding of food than ordinary people, he feels at a loss when it comes to his own health problems. Finally, Uncle Zhou decided to consult a professional. He came to the hospital and found Dr. Chu, who was quite famous in people's mouths.
In the doctor's office, Dr. Chu looked at Uncle Zhou's physical examination report, then looked up at him and said gently, "Uncle Jingming, high blood pressure does have a lot to do with diet. We first need to understand how high blood pressure affects us through our diet. ”
Dr Chu explained that for chefs, it is important to try the taste every day, which undoubtedly increases salt and oil intake, which is one of the reasons why professional chefs are particularly susceptible to high blood pressure.
"Too much salt can lead to water retention in the body, increasing the burden on the heart, which in turn raises blood pressure." Dr. Chu explained every detail to Uncle Zhou in detail, "And the excessive intake of fats, especially saturated fatty acids and trans fats, can lead to hardening of the arteries and is also the culprit of high blood pressure. ”
Listening to Dr. Chu's explanation, Uncle Zhou nodded from time to time, and he finally understood the relationship between his years of professional habits and high blood pressure. He decided to pay more attention to his eating habits while also promoting healthier cooking methods to his diners.
In the face of hypertension, the general concern is to reduce the intake of salt and fat, but few people mention the far-reaching impact of food cooking and ingredient pairing on hypertension. In fact, even an iron-clad body can become precarious in the face of the wrong eating habits.
Processed foods. Processed foods that can be found everywhere in supermarkets, such as canned food, cooked food, frozen food, etc., undoubtedly attract many consumers due to their convenience. However, these foods often hide high levels of salt, sugar, and additives that can quickly promote high blood pressure.
A regular can of corn may contain more than 300 mg of sodium, and an adult's daily sodium intake should be between 1,500 mg and 2,300 mg. Long-term excessive intake of these invisible "sodium bombs" is undoubtedly a chronic damage to the cardiovascular system.
Meat products. Common high-fat meats, such as pork belly and lamb chops, are high in saturated fatty acids, which can easily lead to an increase in blood lipids, which in turn affects blood pressure. But what even seemingly healthy lean meat is cooked in a pan-fried, deep-fried and other ways will produce a lot of free radicals and trans fatty acids, which is also a great challenge to blood pressure.
The choice of cooking methods, such as steaming and stewing compared to frying, can greatly reduce the generation of harmful substances and is more suitable for people with high blood pressure.
The use of condiments is also a topic that is often overlooked. In daily cooking, people are accustomed to using soy sauce, monosodium glutamate, etc., which can add flavor to food, but their high sodium properties are bad news for people who control high blood pressure.
An alternative strategy is to use herbs, spices such as mint, basil, cilantro to enhance flavor, which not only reduces sodium intake but also increases the flavor of foods, while certain ingredients in spices such as turmeric also help lower blood pressure.
We can see that it will gradually collapse in the face of unscientific eating habits. Dietary management for high blood pressure is much more about reducing salt and oil, but also about considering everything from the choice of ingredients, the way of cooking, and the after-meal drink. Only in this way can we truly manage and control hypertension from the source and escort our cardiovascular health.
(All names have been changed)
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