When summer arrives, what kind of food is better for you in the summer? Here are just a few to introduce to you. I like to help you. Eat more melon vegetables Summer temperatures are high and the body loses more water than other seasons and must be replenished. When it comes to water, people often think of "clean water" and "space water" sold on the market. In fact, the moisture in vegetables is natural, clean, nutritious, and biologically active water that is filtered through multiple layers of biofilms. It is unmatched by drinking water produced by any factory. Summer is the peak season for melons and vegetables. Their common feature is that the water content is above 90%. The moisture content of wax gourd ranks first in public cuisine, as high as 96%, followed by cucumber, gourd, loofah, chayote, pumpkin, bitter gourd, watermelon and so on. This means that eating 500 grams of vegetables is equivalent to drinking 450 milliliters of high-quality water. In addition, all melon vegetables have the characteristics of high potassium and low sodium, which has the effect of lowering blood pressure and protecting blood vessels. Eat more cold vegetables The most important factor affecting the human body in summer is Shushi poison. After Shushi invades the human body, it will lead to the opening of the pores, excessive sweating, resulting in qi deficiency, but also cause spleen and stomach dysfunction, food indigestion. In addition, in recent years, the consumption of animal and animal foods such as meat has increased, and the body has become acidic and has more internal heat. Eating cold vegetables is good for thirst, eliminating troubles, relieve heat, clearing away heat, and detoxification. Which of the vegetables listed in the summer are cool? Melon vegetables except pumpkin, gourd are warm, the rest such as bitter melon, loofah, cucumber, melon, watermelon, melon, etc., are cold vegetables. Tomatoes, eggplants, celery, chrysanthemum brains, alfalfa (purple leaves), lettuce, asparagus, watercress, and cold potatoes are also cold vegetables. These vegetables are on the verge of production and may be eaten regularly. Eat more "sterilized" vegetables The high temperatures in summer and the rapid growth of pathogenic bacteria are the seasons of human diseases, especially the infectious diseases of the intestinal tract. At this time, eat more "sterilized" vegetables to prevent diseases. Such vegetables include: garlic, onion, leeks, green onions, shallots, garlic, garlic sprouts and so on. These onion and garlic vegetables are rich in plant broad-spectrum fungicides, which can kill and inhibit all kinds of cocci, bacilli, fungi and viruses. Among them, the most prominent role is garlic. Recent studies have found that the active ingredient of garlic is mainly allicin. Since the garlic enzyme in garlic loses its activity when exposed to heat, in order to give full play to the sterilization and disease prevention functions of garlic, it is best to eat raw food. The above onion and garlic vegetables all have different degrees of bactericidal and antibacterial effects, and it is beneficial to eat them frequently.
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