Is the fat stewed rottenly and good for health? The expert claims that it is not beneficial to stew boiling for a long time

Is the fat stewed rottenly and good for health? The expert claims that it is not beneficial to stew boiling for a long time
The fat is crowds of Three Tenors' taboo. But a statement has spread out on the network recently: So long as it is rotten to stew the fat to eat, can lower the fat of blood, lower blood pressure, lower the efficiency of cholesterol, still can promote longevity, benefit intelligence cosmetically. What is the matter?
This rumor describes, say, eat the health helpful to human body of some fat appropriately from nutrition, especially the elderly eat the fat very ripely (stew for about two hours) in right amount ,Can also lower fat of blood, lower blood pressure, lower cholesterol, promote longevity and benefit intelligence and improve looks. The rumor is still made use of " The expert " Name say whether obtain experiment,what has been stewed as fat growth of time,drop saturated fatty acid content at pork greatly, and the simple unrighted acid and polyunsaturated fatty acid content are increasing constantly. Meanwhile, stewing the rotten fat keeps the original nutrient component of pork, such as abundant vitamin B1, protein and essential fatty acid, and the colloid part is easier to be digested and assimilated by the human body, especially suitable for the elderly to eat.
However, a lot of net friends have found, this is one " there is not three " Find: It is concrete not to have " The expert " , there are no concrete data, the source of having no thesis. As one " Obtain through the experiment " Conclusion,"three have " Characteristic let people to be convinced while being difficult already. Now make a concrete analysis of this rumor again " The reason " .
The fat is mainly made up of fat. Like other animal fats, among them the proportion of the saturated fat is very high, this is that fat of pork becomes the solid reason at room temperature too. Saturated fat, and difference of saturated fat lie in the latter contain one pair of keys. The rumor was not explained " Boil meat course saturated fat content drop and content of saturated fat rise " How to happen. It may cause such a result but there can only be two kinds: First, the saturated fat is not transformed into the saturated fat; Second, the saturated fat is dissolved in water without the saturated fat is left in meat. These two kinds may be unrealistic: Stew, boil course to be unable to make saturated fat produce pairs of key, naturally too would not produce new saturated fat; Until saturated fat melt, enter in the soup easily saturated fat. In fact, the fat content is close to 90% in the fat boiled, and the quantity of the saturated fat is usually above 35% among them. A longer time stewed to boil, might let more fat enter in the soup, will have a large impact on proportion of the saturated fat. It be over 20 grams to generally recommend the saturated fat absorbed every day, but " the Three Tenors " The patient should be lower. The fat only in 60 grams of fat has already exceeded this quantity, in addition people will eat other food, among them will also contain some saturated fat inevitably.
Really contain abundant vitamin B1 in the pork, but mainly in the red meat. Moreover, unless vitamin B1 is apt to have dissolved very at water, to hot and getting more unstable too,through for a long time stewed to boil, the content in the fat will become very low. A cup boiled the fat (foreign measuring the standard) China contains 113 grams of fat, but vitamin B1 does not exceed 3% of demand every day of the human body, but heat exceeds half of demand every day ordinary people.
Contain essential unsaturated fatty acid of some human body in the fat of pork too, but not " Abundant" ,But will be accompanied by a large amount of saturated fat. The commonly used vegetable oil wants " Abundant" And the content of saturated fat is much lower.
Proteins in the fat were originally few, mentioned above protein content was less than 5 grams in a cup of fat. Among them " The colloid part " Only collagen and elastin. The content of necessary amino acid is relatively low in these proteins, it is not the high-quality albumen as regards angle of nutrition. Even stew and boil making for a long time, they " It is easier to be digest and assimilate by the human body " ,Do not have much point either in nutrition.
Therefore, contain a large amount of saturated fat in the fat, it can not make to boil either it " good for health " to stew for a long time . Not merely " Three Tenors " Patient and the elderly, ordinary people should try hard to reduce the amount of the fat.
The cloud is not be in the mood for (U.S.A. Food project doctor)
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