标签： 南京桑拿论坛

　　Every Lantern Festival, that is, on the fifteenth day of the first month, there are all kinds of Yuanxiao, glutinous rice balls and rice cakes. I don’t know what to do. In fact, these Yuanxiao are mainly made of glutinous rice. The common glutinous rice is white and purple, and their nutritional components are basically similar to rice. Every 100 grams of glutinous rice contains about 7 grams of protein, 75 grams of carbohydrates and various vitamins. Yuanxiao and Tangyuan with different flavors are made through processing and ingredients, but their nutritional value is much higher than that of ordinary rice flour.

　　Yuanxiao is not suitable for breakfast.

　　The main component of Yuanxiao or Tangyuan is glutinous rice flour, which contains high carbohydrate, while the stuffing is mainly pure sugar and fruit, plus a large proportion of vegetable oil or animal oil, which has high nutrition and calories.

　　Many people like to eat Yuanxiao as breakfast, which is not desirable. Li Yanling explained that in the morning, people’s gastrointestinal function is the weakest, and the main raw material of Yuanxiao skin is glutinous rice, which is highly viscous and difficult to digest. Once eating too much, it will cause pantothenic acid, heartburn and nausea. In addition, try not to eat Yuanxiao before going to bed, otherwise it will lead to bloating.

　　When is the best time to eat Yuanxiao and Tangyuan except for breakfast and before going to bed?

　　Experts suggest that it is best to eat between meals, 4 to 8 at a time. While eating Yuanxiao and Tangyuan, you can’t eat other foods with high sugar content. It should be noted that when eating Yuanxiao and Tangyuan, you should nibble slowly to avoid being scalded or choking your throat or trachea, causing injury. In addition, don’t eat cold Yuanxiao and fried Yuanxiao.

　　After eating Yuanxiao and Tangyuan, it is best to take a walk, do exercise, facilitate gastrointestinal peristalsis, promote digestion, or eat some food that helps digestion. Chinese medicine believes that hawthorn has the effects of eliminating stagnation, astringing and stopping dysentery, promoting blood circulation and removing stasis. When eating Yuanxiao with hawthorn, it can help digestion and guide stagnation, which is beneficial to digestion. In addition, you can also eat some Jianwei Xiaoshi tablets and yeast tablets to help digestion.

　　What is the best match for Yuanxiao?

　　Yuanxiao is made of sticky glutinous rice, and with compound stuffing, it is not easy to digest, so it’s okay to eat less. It is suggested that Yuanxiao should be accompanied by some digestive foods, such as hawthorn, barley wort, dried tangerine peel, raw radish and so on. Especially, raw radish contains mustard oil and crude fiber, which can promote gastrointestinal peristalsis, eliminate stagnation, relax the stomach, help to discharge waste in the body, and also reduce the absorption of oil.

　　Also remind: although Yuanxiao is delicious, it should be moderate, not for everyone. Patients with diabetes, kidney disease, chronic pancreatitis and cholecystitis should not eat it, especially Yuanxiao, which is processed with sweeteners. Diabetic patients should also consider the total carbohydrate control.

　　Yuanxiao’s "Original Soup into Original Food"

　　After eating dumplings and cooking noodles, people often have a sentence to remind you not to throw away the soup. In fact, from a nutritional point of view, it is more extensive than "original soup to original food". How about eating Yuanxiao?

　　When eating Yuanxiao, don’t forget to "eat the original soup". Glutinous rice flour contains more water-soluble vitamins, such as vitamin B1 and vitamin B2, which are very important to human health. During the cooking process, some of them are dissolved in the soup. According to the determination, 45%-50% of the vitamin B1 is lost, and most of them are dissolved in the soup.

　　Vitamin B1 can promote the synthesis of acetylcholine in human body, thus ensuring normal gastrointestinal peristalsis and digestive gland secretion. If lacking, it will directly affect the normal digestion, absorption and utilization of the human body. In addition, people also consciously use vegetable juice and other methods to add more food to the soup. In order to obtain nutrients more effectively, don’t forget to eat Yuanxiao soup.

　　Who should not eat Yuanxiao?

　　Diabetic patients: The sugar content of Yuanxiao is high. If patients covet the delicious food, their blood sugar will rise sharply, which will not only aggravate their illness, but also induce ketoacidosis.

　　Patients with ulcer disease: Eating Yuanxiao can increase gastric acid secretion, aggravate the stimulation to ulcer surface, and even induce gastric bleeding and gastric perforation in severe cases.

　　Gastrointestinal dysfunction: Yuanxiao is made of glutinous rice flour, which is sticky and difficult to digest. After eating, it can lead to stomach pain, bloating, belching, acid reflux and even diarrhea.

　　Patients with acute gastroenteritis: The patient’s gastrointestinal tract is in a state of congestion and edema. Patients should eat some digestible foods such as rice soup and lotus root starch. Eating Yuanxiao will increase the burden on the gastrointestinal tract.

　　Patients with high fever: The gastrointestinal tract of patients is relatively inhibited when they have fever, so they should eat some easily digestible food such as liquid food, otherwise it will aggravate the condition.

　　Patients with hypertension, hyperlipidemia and gout: These patients are in danger of aggravating their condition by eating Yuanxiao, so it is advisable to eat less.

　　Early recovery from a long illness: At this time, although the patient’s appetite has improved, his digestive function is still weak, and excessive consumption of Yuanxiao is not conducive to recovery.

　　Old and infirm people: these people have decreased digestive function and lost teeth, especially the old people’s swallowing reflex is relatively slow, which may cause the Lantern Festival to get stuck in the throat due to rapid swallowing, leading to breathing difficulties and even suffocation and death.

　　Infants and young children: Children’s digestive function is weak, and their swallowing reflex has not been fully developed. Therefore, when eating Yuanxiao, they should not eat it whole. They should be divided into 1/4, and then eat the second bite after eating one bite. Be sure to chew slowly in case something goes wrong.

　　Four tips for cooking Yuanxiao.

　　Under boiling water: After the water is boiled, put the Yuanxiao into the pot, gently push it away with a spoon, and let it rotate for several weeks without sticking to the pot wall.

　　Slow fire cooking: after the Lantern Festival floats, quickly switch to slow fire. Otherwise, the Lantern Festival keeps rolling, and it is hard to eat when cooked outside.

　　Point cold water: during the cooking process, add a small amount of cold water every time the pot is opened, so as to keep the Yuanxiao in the pot in a rolling state. Boil the water for two or three times, then cook for a while, and you can eat it. The dumplings cooked in this way are soft and hard, sweet and sticky.

　　Cooking in time: the glutinous rice flour with raw Yuanxiao has more water content, which will deteriorate if it is left for a long time, and it is easy to boil when it is frozen. It is best to cook and eat the Lantern Festival now, and don’t leave it for more than 3 days. Once the color of the Lantern Festival is changed, it can’t be eaten. Now buy quick-frozen Yuanxiao should also be eaten in time, it is best not to store it for more than a week.

　　In addition, when tasting Yuanxiao, whether it is boiled or fried, it should be cooked thoroughly. When frying Yuanxiao, it’s best to stick some holes in it to prevent it from bursting and scalding.

Today (February 2), Zhejiang Meteorological Service Center issued the latest forecast reminder: Before New Year’s Eve, it will be rainy in our province, and there will be sleet or snow in the mountainous areas of central Zhejiang on June 6-7. This also means that before New Year’s Eve, it is expected to snow again in Zhejiang.

In terms of temperature, on the morning of the 6 th, the temperature in our province fell below freezing point, and the lowest temperature was 0 ~-2 C in most parts of the province, with thin ice; The mountainous area is-3 ~-5℃ with freezing.

What’s the weather like next in Taizhou?

↓↓↓

Two cold air effects

Return to fine weather on New Year’s Eve.

Taizhou Meteorological Observatory reminds: Until New Year’s Eve, it was basically rainy weather in our city, and the visibility was low. There were two cold air effects, and the temperature fluctuated greatly. The temperature began to be lower on the 6th.

Before New Year’s Eve, except for cloudy weather during the day on February 5 (next Monday), it continued to rain and the visibility was low. Among them, on February 4th (Sunday), affected by the convergence of cold and warm air, there were showers and local thunderstorms, with moderate rainfall and heavy rain in central and southern areas. In addition, the warm and humid air flow developed from 6 to 7 (next Tuesday to Wednesday), and there was an obvious rainfall process in our city. Rain weakened on the 8th (29th), and it returned to fine weather on the 9th (New Year’s Eve).

The temperature rose on the 3rd to 4th (weekend). A new strong cold air will go south in the middle of the night after the 4th (Sunday), and the temperature will drop obviously in the early part of next week, which is lower than normal. On the morning of 8th to 9th (29th to New Year’s Eve), the minimum temperature dropped to 0 ~ 2℃ in the northern area and 2 ~ 4℃ in other areas.

Coastal gale: there were 8 ~ 9 gale in the coastal sea of our city from the evening of 4th to 9th.

short-range forecast

Today: It’s cloudy with showers sometimes.

Tomorrow: it will rain in the shade.

The day after tomorrow: cloudy to moderate rain, some heavy rain

The highest temperature in the daytime today: 9 ~ 11℃

Minimum temperature tomorrow morning: 5 ~ 7℃

Tomorrow’s urban temperature: 8 ~ 15℃

The acquired urban temperature: 8 ~ 13℃

Coastal sea surface: the wind from north to northeast is 6, and the gust is 7-8.

Taizhou Meteorological Observatory

February 2, 2024

Pay attention to the returning weather

In the next few days, we will usher in the peak period of epic freezing rain and snow, which is also the key period of rain and snow influence in Spring Festival travel rush before the festival.

Starting today, as the south branch trough moves eastward and deepens, the Jianghuai cyclone is generated. Under the double favorable conditions, a large amount of warm and humid air flows directly inland, and in the process of going northward, it meets with the cold air that is constantly infiltrating southward in the north. Under the cold and warm confrontation, it will stimulate a larger and stronger rain and snow freezing weather, of which 3-4 days will be the strongest stage of this round of precipitation.

The freezing rain and snow weather lasts for a long time, which has a great impact on Spring Festival travel rush. It is best to remind returnees to avoid the period of strong rain and snow on February 4, and try to avoid areas with heavy freezing rain and snow in southern Henan, Hubei and other places, pay attention to the weather and road traffic information along the way in time, arrange the travel time and route reasonably, and go home safely.

Open to traffic! Wenling main city takes 10 minutes to get on the expressway.

2024-02-02

In the beginning of the year, Yuhuan played a "combination boxing"

2024-02-02

Notice of Taizhou fire safety centralized attack, investigation and rectification action

2024-02-02

Original title: "Is it going to snow in Zhejiang? Two cold air influences Taizhou.

Read the original text

　　October has passed, and 2020 is coming to an end, but all kinds of rumors do not seem to stop: this winter will be the coldest winter in 60 years, eating soaked food will cause poisoning, infusion can prevent stroke, milk tea contains a lot of trans fatty acids, and fruits are sweet because of the addition of cyclamate … … Are these rumors true or false?

　　Myth 1: This winter will be the coldest winter in 60 years.

　　During the National Day this year, the temperature dropped significantly in many places in China, with some areas in the central and eastern regions dropping more than 12 degrees Celsius, and snowfall occurred in scenic spots such as Laojun Mountain and Baiyun Mountain in Henan Province. The circle of friends began to spread: "This winter will be the coldest winter in 60 years", "This year will be the coldest year since 2008" and "All this is related to La Nina".

　　Truth: Whether it will be cold or warm this winter needs to be comprehensively judged on the basis of scientific analysis, not by several snowfalls.

　　Zhai Yu, a meteorologist of China Meteorological Bureau, explained that La Nina refers to the phenomenon of large-scale continuous abnormal cooling of seawater in the eastern and central equatorial Pacific Ocean. When the duration of the phenomenon of low temperature reaches a certain level, we call it a La Nina event.

　　"Whether it’s cold winter or warm winter, there are advantages and disadvantages. For example, warm winter is conducive to the survival of bacteria and viruses in the air, which increases our chances of getting sick. Moreover, due to the high temperature, the probability of snowfall is greatly reduced, resulting in exceptionally dry weather. At the same time, eggs in the soil are more prone to overwintering reproduction, or lead to large-scale insect disasters, which is not conducive to agricultural production. However, because the temperature is not so cold, our heating demand will be relatively reduced, which is conducive to saving energy. " Yu Yu said.

　　Zhai Yu introduced that in winter, patients with cardiovascular and cerebrovascular diseases or hypertension, especially when the temperature drops suddenly or is particularly cold, the incidence rate will increase greatly. Therefore, it is necessary to pay special attention to the health problems of these elderly people during the cold winter.

　　Myth 2: Eating soaked food can cause poisoning.

　　Recently, the poisoning incident of "Sour Soup" occurred, which made rice yeast acid, a thing that people were not familiar with, frequently appear in public view. Therefore, many people began to worry about the safety of all kinds of soaked foods and refused all soaked foods for fear of being recruited.

　　Truth: Not all soaked foods contain mycotic acid, so there is no need to refuse all soaked foods. For some foods that may produce rice fermentation acid, as long as the soaking time is reasonable, poisoning can be avoided without excessive worry.

　　Xue Qingxin, a public nutritionist, said that the following foods are likely to produce rice yeast acid, and it is very important to soak and eat them reasonably in order to avoid poisoning. It is suggested that the soaking time of auricularia auricula should not exceed 4 hours and the water temperature should not exceed 30 degrees Celsius. Experiments show that the edge of auricularia auricula will crack after soaking for more than 6 hours, which not only seriously affects the quality of auricularia auricula, but also makes auricularia auricula more susceptible to microbial pollution.

　　The soaking time of river noodles and rice noodles in hot water should not exceed 20 minutes, and they should be boiled in boiling water for 1 to 2 minutes before eating. If it’s too much trouble, you can soak in cold water directly, then you have to soak for 4 hours.

　　Myth 3: Infusion can prevent stroke.

　　Many middle-aged and elderly people think that when the seasons alternate, going to the hospital for infusion can open blood vessels. As a result, many people go to the hospital for infusion as soon as winter comes, hoping to prevent cardiovascular and cerebrovascular diseases and stroke.

　　Truth: Chen Fei, an attending physician in the Department of Neurology, xuanwu hospital, Capital Medical University, said that stroke is a common name for acute cerebrovascular disease, and some people think that it can prevent cerebrovascular disease by infusing blood vessels every year, which is wrong.

　　Acute cerebrovascular diseases, including ischemic cerebrovascular diseases and cerebral hemorrhage. Head and neck vascular atherosclerosis, vascular stenosis occlusion or atrial fibrillation can all lead to ischemic cerebrovascular disease, and cerebral hemorrhage is caused by cerebral vascular rupture.

　　Most of the drugs that these middle-aged and elderly people go to the hospital are Chinese patent medicines with the function of "promoting blood circulation", which has no effect on controlling vascular stenosis and thrombosis. In addition, the "blood-activating" effect of infusion is also very short-lived, so stopping infusion will have no effect, and we can’t infuse every day.

　　So, how can we prevent cerebrovascular disease?

　　First of all, it is necessary to control the risk factors of stroke, including hypertension, diabetes, hyperlipidemia, hyperhomocysteinemia and other diseases, as well as bad living habits such as smoking, drinking, obesity and inactivity. Only by comprehensively controlling these risk factors can we prevent stroke and reduce the risk of stroke.

　　Secondly, middle-aged and elderly people should be screened for stroke regularly, and whether there is stenosis of cervical blood vessels and cerebral blood vessels can be determined by ultrasound examination, and whether there is atrial fibrillation can be determined by electrocardiogram.

　　Doctors will make prevention plans for patients according to the results of stroke screening. This plan includes establishing good living habits and making reasonable dietary adjustments. At the same time, patients should take corresponding preventive drugs according to the doctor’s advice, including antiplatelet drugs and statins.

　　Myth 4: Milk tea contains a lot of trans fatty acids.

　　"The first cup of milk tea in early autumn" became popular, and a saying began to go crazy in the circle of friends: milk tea contains a lot of trans fatty acids, which is ruining the health of young people in China.

　　Truth: Any behavior of "talking about toxicity without measurement" is unscientific. The harm of trans fatty acids to health is the result of long-term accumulation. As long as you don’t eat more, the impact on health is controllable. The key is to control the amount.

　　Shen Yingjian, deputy chief physician of the Nutrition Department of the General Hospital of Jihua Group, said that trans fatty acids are the main reason why milk tea is criticized. According to media reports, trans fatty acids can be divided into natural and artificial according to their sources. What we usually call trans fatty acids refers to artificial trans fatty acids.

　　At present, people have some misunderstandings about trans fatty acids. In fact, trans fatty acids are not illegal additives or food additives, but a derivative produced by food enterprises when they produce partially hydrogenated fats. When hydrogenated fats are used as raw materials or auxiliary materials to produce food, trans fatty acids will be contained in the products.

　　Shen Yingjian said that the harm of trans fatty acids to health depends on how much you eat. The World Health Organization (WHO) suggested in 2003 that the energy supply ratio of human trans fatty acids should be lower than 1%. The report on dietary intake level and risk assessment of trans fatty acids among residents in China released in 2013 shows that the energy supply ratio of trans fatty acids consumed by residents in China is only 0.16%. In big cities like Beijing and Guangzhou, the energy supply ratio of trans fatty acids among residents is only 0.34%, and only 0.4% of urban residents’ intake exceeds the recommended value of the World Health Organization. In other words, most people’s daily intake of trans fatty acids does not exceed the recommended standard.

　　Myth 5: Melon fragrance is due to injection of sodium cyclamate.

　　The loveliness of autumn, in addition to the crisp autumn air, also has the fragrance of fruits and vegetables. However, many people have found that the fruit now seems to be sweeter than the fruit 10 years ago. There are even rumors recently that this is because fruit farmers inject cyclamate into the fruit to increase the sweetness in order to make the fruit sell at a good price. Is it true?/You don’t say.

　　Truth: Sodium cyclamate is a non-nutritive sweetener and an international food additive. It is cheap, which is 1/3 of the price of sucrose, but its sweetness is 30 to 40 times that of sucrose, so it is widely used in the processing fields of drinks, desserts, juices and other foods.

　　First of all, it should be clear that the use of sodium cyclamate will not affect our health as long as it is within the prescribed scope; Secondly, it is unlikely that "fruit farmers add cyclamate to their fruits to optimize their taste". Why?

　　You know, beating sodium cyclamate on the surface of fruit will not have any effect on the sweetness of fruit at all. This is because sodium cyclamate is soluble in water but insoluble in oil. Even if sodium cyclamate is sprayed on the surface of fruit, sodium cyclamate will not enter the interior of fruit, so there is no possibility of increasing sweetness.

　　If vendors want to sweeten the fruit by injection, they need to inject the fruit in all directions, not to mention the time-consuming and laborious operation itself, which will destroy the cell wall of the fruit and accelerate the decay of the fruit. In other words, for fruit farmers and fruit vendors, it is harmful to inject cyclamate into fruits at any link.

　　Since there is no injection of sodium cyclamate, why is the fruit getting sweeter and sweeter?

　　There are sucrose, glucose and fructose in fruits, among which fructose has the highest sweetness, followed by sucrose and glucose. In different fruits, the contents of these three components are different. For example, apples are mainly fructose, peaches and sugarcane are mainly sucrose, and the variety and quantity of sugar in fruits determine the difference in taste of different fruits.

　　In addition, the sweetness of fruit has a great relationship with the quality of plant leaves. Because the leaves of plants are "organs" that perform photosynthesis, its important task is to produce glucose, carbohydrates, various organic acids and other substances in photosynthesis. The more efficient leaves a plant has in the growth stage, the more nutrients it produces, the higher the efficiency of storing nutrients in the tree, and the corresponding improvement of fruit quality.

　　With the continuous breakthrough and innovative development of planting science, the favorable conditions for plant growth have been improved and guaranteed in a more comprehensive way, and the quality and taste of fruit have naturally been improved.