厨房里的九大保护心脏好食物（Nine of the kitchen protects the heart from good food）.docVIP

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厨房里的九大保护心脏好食物（Nine of the kitchen protects the heart from good food）.doc

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厨房里的九大保护心脏好食物（Nine of the kitchen protects the heart from good food）

厨房里的九大保护心脏好食物（Nine of the kitchen protects the heart from good food） Nine of the kitchen protects the heart from good food Want to protect the heart, is pinch the nose, swallow a bad taste of deep sea fish oil, vitamin E capsule, or eat garlic capsule? In fact, in your kitchen, there are plenty of good heart foods, according to a recent report from Taiwans health magazine. 1. almonds: prevent platelet clotting. The study found that even eating only once a week can reduce the risk of heart disease in 1/4, especially almonds. How to eat: almond powder into the powder, mixed into the salad, vegetables, not only increase the taste, but also to fully absorb nutrients. 2. barley: lower cholesterol. Adlay cholesterol lowering effects of oats are not lost. It belongs to water soluble fiber, can accelerate liver excretion of cholesterol. Eat: barley soup to increase the heat, the best barley boiled rice. 3 Black Sesame: prevent hardening of the blood vessel. Unsaturated fatty acids in black sesame can maintain vascular elasticity and prevent atherosclerosis. Eat: chew. Nutritional composition of sesame seeds in Tibet, must take a bite of shell is effective. 4. soy: cholesterol lowering. Soy contains a variety of essential amino acids, can promote the bodys fat and cholesterol metabolism, is very suitable for vegetarians as staple food. How to eat: first soak the soybean in hot water for 4 hours, then change it into boiled water. Soybean can be easily produced gas dissolved in polysaccharides, not easy to flatulence. 5. spinach: prevention of cardiovascular disease. Spinach is rich in folic acid and is more effective in preventing heart disease than other dietary supplements. How to eat: the best way to preserve folic acid is to cook it quickly and keep the nutritional value the most. 6. fungus: anticoagulant. The study found that the fungus contained nine anticoagulant substances similar to onions and garlic. How to eat: dried fungus with blisters open, washed and shredded,