What Some Consume On A Diet Nyt Chemical Engineering Angle
On the Intake of Diet
The ancient good nourisher was quite particular about the way of dietary intake. There is a coincidence between its method and today's chemical engineering concept.
The choice of ingredients is like the screening of chemical raw materials. Careful selection leads to good products. Grain is the foundation of health. Wheat, rice, millet, each has its own nature. Wheat, warm in nature, rich in starch, can be used for energy storage in the body, just like the reserve raw material for energy in chemical reactions. It is ground into noodles, or steamed or boiled, with thousands of changes, and is commonly eaten by everyone.
As for fruits and vegetables, they are also necessary for diet. It is rich in vitamins and fibers, such as catalysts for chemical reactions. Although the dosage is not large, it has a significant effect on the regulation of human body functions. The sweetness of peaches and pears can moisten the lungs and generate body fluid; the emerald green of celery and the spice of chives can help the stomach and intestines. When choosing, take it at the time and follow the nature of nature to get the best of it.
Meat is delicious and can strengthen the body, just like an important reactant in the chemical industry. Meat of beef and sheep is warm in nature, which can replenish the middle and nourish qi, and is suitable for repelling cold in winter; meat of chicken and fish is peaceful in nature, rich in high-quality protein, which is beneficial to qi and blood. However, the amount of consumption must be carefully weighed. If you eat too much, it is easy to produce phlegm and dampness. If there are too many raw materials for chemical reactions, it will lead to adverse consequences.
The ancients also had ingenuity in cooking methods. Cooking techniques are similar to the regulation of reaction conditions in the chemical industry. The size of the heat is similar to the height of the reaction temperature; the increase or decrease of seasonings is similar to the proportion of reactants. Take stewed meat as an example, simmer on low heat, such as mild reaction conditions, the nutrients of the meat slowly precipitate, and the taste is mellow. If the heat is too fierce, the meat will be easy to burn and the nutrition will be damaged, as if the reaction is out of control.
The intake of meals is not a desire to eat, but a matter of physical health. When the rigorous thinking of chemical engineering, weighing the nature of ingredients, cooking methods, reasonable intake, in order to achieve the purpose of health.
