Lamb is known for its warming properties and is traditionally recommended to be consumed during the winter months. However, since lamb itself is warm in nature, it's important to balance its effects by pairing it with cooling and slightly sweet vegetables. These vegetables help to counteract the heat, detoxify the body, and reduce internal fire. Common cooling vegetables include wax gourd, cucumber, rape, spinach, cabbage, mushrooms, lotus root, white rice, bamboo shoots, and Chinese cabbage. Meanwhile, sweet potatoes, potatoes, and certain types of mushrooms are considered "sweet and neutral" (Ganping) vegetables that can also help balance the body's temperature.
It's also beneficial to eat tofu alongside lamb. Tofu not only provides essential trace elements but also helps to clear heat, reduce internal fire, and quench thirst. A classic combination is mutton with radishes, which enhances the cooling effect and helps eliminate stagnation and phlegm heat.
When preparing lamb, the choice of seasonings plays a key role. It's best to use unpeeled ginger, as the skin has a cooling effect and helps to dispel wind-cold while relieving pain associated with rheumatism. Additionally, ginger helps to remove any strong odors from the meat. However, it's advisable to use fewer hot and pungent spices like black pepper, chili, cloves, or fennel. Instead, you can add lotus seeds, which are known for their ability to clear the heart and reduce internal heat.
Although lamb offers many health benefits, there are some food combinations that should be avoided. For example, it's not recommended to consume vinegar with lamb. While vinegar may enhance the flavor, it is also warming in nature and can interfere with the body’s balance, especially when paired with hot foods like lamb. This combination may lead to discomfort or an imbalance in the body.
Eating pumpkin at the same time as lamb is also discouraged, as it may increase the risk of jaundice and beriberi. Similarly, drinking tea immediately after eating lamb is not advisable. Lamb is high in protein, and tea contains tannic acid, which can combine with proteins to form tannic acid protein, potentially leading to constipation.
People with liver conditions should avoid consuming lamb, as it is warming and can worsen existing liver issues. Excessive intake of protein and fat can place additional stress on the liver, which may already have difficulty processing these nutrients due to impaired metabolic functions. This can further aggravate the condition and lead to complications.
By being mindful of how lamb is prepared and what it's paired with, you can enjoy its nutritional benefits while minimizing potential negative effects.
Anthocyanin
Anthocyanidin, also known as anthocyanin, is a class of water-soluble natural pigments, flavonoid compounds, widely found in plants. It is also the main coloring substance in plant petals, and most of the colorful colors of fruits, vegetables and flowers are related to it.Anthocyanins belong to the flavonoids (flavonoids) of the phenolic compounds.
Anthocyanins provide a variety of benefits to the human body. Fundamentally, anthocyanins are a powerful anti
oxidizer, which protects the body from damage caused by a harmful substance called free radicals. Anthocyanins also enhance the elasticity of blood vessels, improve the circulatory system and smoothness of the skin, inhibit inflammation and allergies, and improve the flexibility of joints.
Also used in cosmetics, such as red anthocyanins for lipstick. These commercial pigments (in addition to grape skin pigment) is a common feature of light, heat, oxygen stability, microbial stability. Generally soluble in water and ethanol, insoluble in vegetable oil.
There are over 300 different anthocyanins in nature. They come from different fruits and vegetables such as purple sweet potatoes, lingonberries, cranberries, blueberries, black goji berries, grapes, elderberries, blackcurrants, purple carrots, and red kale, ranging in color from red to blue. These anthocyanins mainly contain Delchindin, Cyanidin, Petunidin and Peonidin. Of these, blueberries contain the largest amount of anthocyanins and have the most nutritional value.
Anthocyanins,Cyanidin,Proantho Cyanidins
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