世界卫生组织公布的最佳食品榜(Best food list released by WHO).docVIP

世界卫生组织公布的最佳食品榜(Best food list released by WHO).doc

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世界卫生组织公布的最佳食品榜(Best food list released by WHO) Best food list released by WHO: 1. best fruit: papaya, strawberry, followed by orange, tangerine, kiwi, mango, apricot, persimmon and watermelon. 2., the best vegetables: sweet potato is both rich in vitamins, but also anti-cancer experts, for all the first vegetable. Followed by the asparagus, broccoli, cabbage, celery, eggplant, beet, carrot, shepherds purse, Pie orchid dish, mushroom, potherb mustard, Chinese cabbage. 3., the best meat: goose, duck, chemical structure close to olive oil, beneficial to the heart. Chicken is known as the best source of protein.. 4. the best care of brain food: spinach, leek, pumpkin, onion, broccoli, green pepper, peas, tomatoes, carrots, cabbage, garlic bolt, celery and other vegetables, walnuts, peanuts, pistachios, cashews, almonds, pine nuts, soybeans and other food and brown shell Steamed Rice, liver etc.. 5., the best soup food: chicken soup is best, especially hen soup, as well as the prevention and treatment of colds, bronchitis, especially for winter and spring drinking. The 6. best cooking oils: corn oil, rice bran oil, sesame oil Jia, vegetable oil and animal oil by 1: 0.5 ratio and better allocation of food. Ten junk food released by WHO: 1. fried foods These foods are high in calories, contain high levels of fat and oxidant, and are prone to obesity by eating regularly. They are the most dangerous foods leading to hyperlipidemia and coronary heart disease. In the frying process, a large number of carcinogens are often produced. Studies have shown that people who eat deep fried foods have a higher incidence of some cancers than people who do not eat or eat very little fried food. 2. canned food Whether its canned fruit or canned meat, the nutrients in it are destroyed a lot, especially vitamins, which are almost destroyed. In addition, the proteins in canned products often show denaturation, which greatly reduces digestion and absorption, and greatly reduces the nutritional

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