Which dishes can not be cold
Fresh fungus
The fresh fungus itself contains a substance called porphyrin. After being used directly in cold food, the human body can cause skin itching, redness and other symptoms after being exposed to sunlight.
If you want to eat cold fungus, it's best to use sun-dried dried fungus. Because the sun will decompose the porphyrin, people will make it bubble with water before eating dry fungus, and the water will also dissolve the remaining toxins in the fungus, this kind of edible fungus is healthy to the human body.
spinach
Common cold spinach need to be boiled with boiling water first, because it contains more oxalic acid, and it is easy to combine with calcium to form calcium oxalate which is difficult to be absorbed by the body, thus affecting the body's absorption of calcium.
broccoli
Raw broccoli, it contains dietary fiber is not conducive to being absorbed by the body, prone to symptoms of indigestion. Therefore, broccoli can be boiled with boiling water and cooked.
taro
Although the steamed buns are nourishing, they should not be eaten raw, because the taro mucus comes into contact with the throat, and it can cause itchiness, while cooked foods will not appear.
Yam
Yam contains more starch, raw starch grains should not be broken, causing the symptoms of human indigestion. Therefore, it is recommended to eat it after cooking it.
Bamboo shoots
Bamboo shoots contain oxalic acid, and raw foods combine with calcium in the body to form calcium oxalate, which affects the body's absorption of calcium, especially in young children who are developing.
Vegetable freshness
The use of stale vegetables for salads can easily lead to gastrointestinal problems. In addition, the nutrients of the vegetables themselves will be greatly reduced. In particular, people like to store the vegetables they buy back in the refrigerator. The storage of vegetables for a long time is prone to harmful substances.
It is best to use hot water before the vegetables are cold
Normal cleaning vegetables can not remove pesticides, bacteria, eggs and other harmful substances to clean, it is recommended that the best use of boiled water before vegetables cold, can reduce the harm of these substances on the human body.
Avoid using hands during salad
Some people are accustomed to directly stir vegetables and ingredients directly by hand. They do not know that many bacteria are attached to their hands, which may cause food safety problems. It is recommended to stir vegetables with chopsticks or disposable gloves.
Before cauliflower and bamboo shoots are eaten
The vegetables you ate again were divided into the following categories:
The first type is cruciferous vegetables such as broccoli, cauliflower, etc. These nutrient-rich vegetables taste better after being cooked, and the rich cellulose is also easier to digest.
The second type is vegetables containing more oxalic acid, such as spinach, bamboo shoots, peony white, etc., oxalic acid in the intestine will be combined with calcium into difficult to absorb calcium oxalate, interfere with the body's absorption of calcium. Therefore, before boiling, be sure to use boiling water to remove most of the oxalic acid.
The third category is mustard vegetables, such as Rutabaga, etc. They contain a substance called glucosinolate, which can produce volatile mustard oil after hydrolysis, which has the effect of promoting digestion and absorption. The fourth category is purslane and other wild vegetables, which can completely remove dirt and bugs and prevent allergies. In addition, lettuce, quail, etc. before the raw food is also best to peel, wash, boiled with boiled water and then eat, it is more hygienic, it will not affect the taste and nutritional content.
Of course, not all vegetables can be used for salad dishes. Vegetables containing starch, such as potatoes, taro and yams, must be cooked. Otherwise, the starch grains do not break and the body cannot digest. Lentils contain a lot of saponins and hemagglutinin, which can cause poisoning if not cooked thoroughly. The time for cooking lentils should not be too short until they are ripe and discolored before they can be eaten safely. Bean sprouts should be fried and eaten. Even if they are cold, they must be cooked first.
Eating raw and cooked is more beneficial to the body
Experts remind everyone that fresh fungus and fresh lily contain toxins that are inedible. When you eat dried fungus, you should use warm water to make hair before cooking. The portion that is still tight after foaming should not be eaten; dry day lily is better prepared with cold water.
"The combination of raw and cooked vegetables is more beneficial to the body," Tang Xiaowei said. For example, there are many kinds of radishes. Raw food is better with less spicy juice. However, it is a cool food. Some foods are different when they are eaten raw or cooked. For example, tomato contains lycopene that reduces the risk of prostate cancer and liver cancer. But if you want to take vitamin C, the effect of raw food will be better, because vitamin C is easy to lose during cooking.
Nucleic Acid (DNA/RNA) Extraction Kit
1. Introduction
The total viral nucleic acid extraction kit is suitable for extracting total viral nucleic acid from serum, plasma, tissue homogenate and other samples. The kit is based on silica column purification technology, which eliminates the need for toxic phenol-chloroform extraction and time-consuming alcohol precipitation. This product has successfully extracted nucleic acids from hepatitis B A/C, hepatitis C, and norovirus standard. The obtained DNA/RNA can be directly used in a series of downstream experiments such as PCR, RT-PCR, and LAMP.
Notice:
1. The carrier RNA solid must be dissolved in Nuclease Free Water to 1µg/µl before use, and vortex to dissolve. Store in aliquots at -70°C. If you need to store it at -20℃ for a long time, please repackage it according to the number of times of use.
2. Dissolve Proteinase K (20mg/ml): Add Proteinase Dissolve Buffer to dissolve Proteinase K to a final concentration of 20mg/ml. Proteinase K dry powder can be stored at 2-8°C for one year, but dissolved Proteinase K must be stored in aliquots at -20°C. Repeated freezing and thawing of Proteinase K can affect its activity.
3. Buffer VHB must be diluted with 14 ml absolute ethanol before use and stored at room temperature.
4. Buffer RW2 must be diluted with 80 ml of absolute ethanol before use and stored at room temperature.
3. Shelf life
Except for Proteinase K and Carrier RNA, other components of this product can be stored at room temperature (15-25°C) for 12 months, and should be stored at 2-8°C for long-term storage. Proteinase K and Carrier RNA dry powder are transported at room temperature. Please store at -20°C after receiving the test product, and store at -20°C after dissolving.
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