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-   -   煮粥、烧菜忌放碱 (http://www.freeadvertisingzone.com/showthread.php?t=1687100)

09-03-2011 01:46 AM

煮粥、烧菜忌放碱
 
有些食堂或家庭在煮粥、烧菜时,有放碱的习惯,加湿器价格,以求烂快和发粘好吃。
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吃避孕药导致月经紊乱 吃伟哥有依赖性吗 预激综合症咨询 维生素E有何作用 有些食堂或家庭在煮粥、烧菜时,有放碱的习惯,光波炉批发,以求烂快和发粘好吃。但是这样做的结果,盟特新产品厂家,使米和菜里的养分大量损失掉了。因为养分中的维生素B1、B2和维生素C等都是喜酸怕碱的。 维生素B1在大米和面粉中含量较多,光波炉原理。有人曾做过试验,在400克米里加0.06克碱熬成的粥,有56%的维生素B1被破坏。如果经常吃这种加 碱煮成的粥,就会因缺乏维生素B1而发生脚气病、消化不良、心跳、无力或浮肿等。 维生素B2在豆子里含量最丰富。一个人每天只要吃150~200克大豆,就足够满足身体对维生素B2的需要 了。豆子不易煮烂,放碱后当然烂得快,但这样会使维生素B2几乎全部被破坏。而人体内缺乏它,就会引起阴囊 瘙痒发炎(即绣球风)、烂嘴角和舌头发麻等。 维生素C在蔬菜和水果中最多,本身就是一种酸,碱对它起破坏作用。人体内如果缺乏维生素C,会使牙龈肿胀出 血,得坏血病。

09-03-2011 03:40 AM

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