Is it an illusion?Why is it not delicious now?
Author:Look at the think tank Time:2022.09.07
During the lack of food resources in the past, solving food and clothing is a big problem, let alone how to eat nutritional balance. Because of the shortage of food, there were many poems and songs that expressed food and clothing in ancient times.
"I hope that it is warm, and I will work hard to come out of the forest."
"But all sentient beings have to be full, and they will not resign and live in the sun."
Nowadays, diet and clothing are no longer a problem, but there are more and more evidence that the nutrition of food we eat is declining! In addition, the old people often complain to the dining table: the food is not delicious now, not delicious!
Could it be said that we couldn't get full and be malnourished again? Do you have to endure the taste of worse?
Why! It is really "fish and bear's paw can't have both". Is the current food really low -nutrition and tasteless? Will you eat malnutrition? Come and talk about why many foods are not better than the past today, and in the end, they will also support everyone's nutritional balance.
Text | Xue Qingxin China Nutrition Society member registered nutritionist health manager public nutritionist
This article is reproduced from the WeChat public account "Science China" (ID: science_china). The original first was released on September 6, 2022. The original title was "Is the illusion? Why is it not delicious now? ", Does not mean looking at the view of the think tank.
1
Is the nutrition of modern agricultural products "shrink"?
For modern people, diet is not only to solve the problem of food and clothing, but also pays more attention to whether nutrient intake is sufficient. If long -term diet is malnutrition, a variety of diseases will be induced.
For example, the lack of vitamin C will not only lead to decreased immunity and bleeding gums, but also seriously induce scurvy; lack of vitamin B will affect the health of the skin and mucous membranes; iron deficiency can cause anemia; a zinc deficiency can lead to taste disorders, affect children's growth and development ; Calcium deficiency can cause osteoporosis ...
It is uneasy that more and more research has confirmed that the nutrient content in modern agricultural products is getting lower and lower. This means that we get the same food as much as before.
For example, the carotene content of mango in "Chinese Food ingredients Table" in 1991 is 8050 micrograms/ 100 grams, and the mango -carotene content in "China Food ingredients 6 Edition" published in 2018 has been reduced to 897 micrograms/ 100 grams ; In 1991, the vitamin B1 and vitamin B2 content of yellow corn noodles per 100 grams of yellow corn surface were 0.26 mg and 0.09 mg, respectively. The content of vitamin B2 dropped to 0.07 mg and 0.04 mg, respectively, and the content of mineral iron, zinc, and selenium decreased.
In 2018, Harvard University researchers published papers in the magazine of Nature · Climate Change in the UK, mentioning the impact of climate change on food nutrition. In 2050, 175 million people will be defined and 122 million will lack protein.
In addition, a study was published in the "Science Report" magazine in 2020, which analyzed the quality and nutritional quality of wheat seeds in the past 166 based on the quality analysis of wheat seed grains collected from 1850 to 2016. It was found that from 1955 to 2016, the protein content in wheat dropped by 23 %, and the content of manganese, iron, zinc and magnesium also decreased significantly. [1]
According to multiple studies, many modern food nutrition is indeed not as good as before.
2
Why does nutrition and flavor "shrink"?
In addition to the impact of climate change, human factors are also a major cause of food nutrient content. Such as planting methods, transportation and food processing.
① Planting method: Almost all crops were planted in the past, and now in order to improve the output, a large number of crops are used in greenhouse planting. Compared with the two methods, vegetables planted in greenhouses may be inferior to open -air planting in some nutrition, such as vitamin C that everyone is more concerned about. [2]
In addition, due to temperature and light, the fruits and vegetables planted in greenhouses are not as good as open -air. For example, increased light intensity will increase the content of vitamin C, soluble sugar, soluble solids and sugar acid to increase the content of tomato fruits, and decrease the organic acid content, and these will affect the taste of fruits and vegetables. [3]
At the same temperature, the lower the intensity of the light, the weaker the photosynthetic effect of vegetables, the worse the quality, and the worse the flavor. This is one of the reasons why many people say that the current fruits and vegetables are "tasteless".
Regarding this, the author is still deeply impressed. Compared with the carrots purchased by the farmer's market, the carrots they planted at that time were simply "delicious ceiling in the carrot industry"!
② Transportation: In order to ensure the quality of the fruits and vegetables, many fruits and vegetables will be picked before it is completely mature. During the long period of storage and transportation, the nutrition of food will inevitably decline.
③ Food processing: In order to facilitate the current life, there are various processed foods on the market, such as biscuits, sausages, dried fruits, dried sweet potatoes, and pickles. The process of food processing will cause a lot of nutritional loss. 3
Will we be malnourished?
Many people may be more worried. Since the current food nutrition is "shrinking", will it be malnourished? In fact, don't worry.
First of all, although most of the food nutrient content is reduced, our current food types are quite rich!在过去由于条件限制，基本是自己家地里有啥菜就只能吃啥菜，食物种类受限，比如东北的农村地里大多是茄子、土豆、西红柿、大白菜、芹菜、韭菜、胡萝卜、 Big radish ... It ’s really greasy to eat, often a large bowl of rice with a little dish, just eat.
And now it ’s different. Not only can we eat the vegetables at home, but we can eat all the dishes in the south of the world. Southerners can eat northern cuisine, and northerners can also taste Southern cuisine. Food diverse can not only consume many nutrients, but also enrich our dining table and promote appetite.
Secondly, the "Dietary Guidelines for Chinese Residents" recommends that everyone has diversified foods, and vegetables should eat 300 ~ 500 grams a day, of which the more nutritious dark vegetables account for more than half of the total amount of vegetables. In addition, you have to eat about half a catty of fruits, 300 ~ 500 grams of milk, 1 egg, 2 meat, 10 grams of strong fruits, 25 grams of soybeans, and the amount of the staple food at least 4 inches per meal. Eat, don't worry about malnutrition.
4
How to maximize the nutrition of food?
The same ingredients, if you want to consume more nutrition, you must master some methods. This will give you 5 tricks to make meals more nutritious.
① ingredients: Before cooking ingredients, the ingredients must be treated, and improper treatment methods will cause food loss of food. For example, many people in the north will "kill" with salt when cooking, squeeze out water and cook, which will lose most of the water -soluble vitamins.
Another example is to make a stir -fried cabbage. There is data showing that the cabbage is cut into sections. The loss of vitamin C after frying is about 30 %. If it is cut into filaments, it will lose 51 %after frying. The more nutrients are. [4] Another example is that the more rice, the more the loss of the vitamin B family.
② Wash first and then cut: First cut and then washed will cause water -soluble vitamins and minerals to lose from the incision, so it is best to clean the vegetables before cutting.
③ Cooking method: Compared with steamed, boiled, stewed, cold, high -temperature cooking methods such as fried and roasted can cause food to lose more nutrition. For example, when fried foods, the higher the oil temperature, the more serious the oxidation and disintegration of vitamin A. Some vitamin A will also be dissolved in oil and losses. The method of using cold and linseed oil is not only delicious, but also promotes the absorption and utilization of fat -soluble vitamin A.
If it is stir -fried, it is recommended to use a quick -fire method to shorten the heating time of vegetables and reduce nutritional loss. However, some bean vegetables contain saponin and plant hemorchin, which must be fully heated before edible. If it is soup, it is recommended to cook the soup to avoid boiled vegetables for a long time to accelerate the loss of nutrition. Cooking dishes as soon as possible, do not heated repeatedly.
④ Use spices: The function of spices is not just to taste the dishes. They also contain antioxidant ingredients such as polyphenols and flavonoids, which can reduce the loss of vegetable nutrition in cooking.
Some studies compared the 14 kinds of fragrant phenol, flavonoid content, and antioxidant activity of 14 kinds of fragrant scholarship. In the fragrant leaves, licorice, tadge, and fennel, the strongest antioxidant capacity is lilac, followed by cinnamon and peppercorns. [5]
⑤ Increase all -grain intake: The fine white rice noodles are all after grinding and lost a lot of nutrients. Therefore, it is recommended to add some whole grains to the diet.
In the 2022 version of the "Chinese Resident Diet Guidelines", it specially emphasized that 50 ~ 150 grams of whole grains and miscellaneous beans should be eaten every day. It is very good to make miscellaneous grains and bean rice. Use miscellaneous grains and beans instead of 1/3 ~ 1/2 refined white rice noodles, such as oat rice, brown rice, red bean rice, purple potato rice, corn buns, buckwheat buns, etc.
In addition to these methods, we must also pay attention to the storage time of the ingredients. For the ingredients that are not preserved, buy less and buy, and avoid long -term storage and cause nutritional loss and decay.
Summarize:
Although the nutrition of most foods is "shrinking", it is not necessary to worry about malnutrition for the current situation. It should be diverse in food, eat more natural food, eat less processing food, and optimize the diet structure.
references:
[1] Mariem, s.B., gámez, gámez, gámez, gámez, gámez, gámez, gámez, gámez, gámez, gámez, gámez, gámez, a.L.L., larraya, l. et al. Assession the the evolution traits during that lat 166, using the ass.10.1038/S41598-020-78504-X [2] Zhao Pingjuan. Research on the content of VC content of green vegetables in the open field and greenhouse [J]. Modern Agricultural Technology, 2012, (10): 336-337.Doi: 10.3969/J.ISSN.1007-5739.2012.10.208.
[3] Zhao Yuping, Zou Zhirong, Yang Zhenchao, et al.. Different temperatures and lights on the effects of greenhouse tomato light and fruit quality [J]. Journal of Northwest Agricultural Forestry University of Agriculture and Forestry Science and Technology: Natural Science Edition, 2010, 38 (5): 6.
[4] Yang Yuexin, Ge Keyou. China Nutrition Science Book 2 (Volume) [M]. People's Health Press, 2019
[5] Shan Tiantian, Dai Yu, Xu Xiaoying, Wang Hongxun, Wang Limei. The polyphenols, flavonoid content and antioxidant activity of fragrant Xinxin extracts [J]. Chinese condiments, 2019,44 (04): 80-83+88.
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