Tomatoes are nutrients rich in tomatoes and vitamin c. Healthy people tend to eat cardiovascular and prostate health; people in the three categories of gastrophagus, chronic kidney limit potassium, tomato sensitivity/self-immunopathy need to adjust eating methods or controls; and elderly middle-aged people prefer to eat well, combining healthy fats to improve nutritional absorption while avoiding processed tomatoes with high sugar salt。
I. Nutritional advantages and edible principles of tomatoes
Two benefits for healthy people
1 - tomatoglobin is the core highlight: tomato erythrobin is a strong lipid soluble antioxidant, it is heated (e. G. Boiled, fried) and breaks the cellular wall, releases more tomato erythromatide, and the absorption of oily butter can be increased by 3-5 times, helping to protect the cardiovascular environment and prevent prostate disease。
2. Low-calorie nutrition, suitable for most dietary patterns: low calorie, potassium-rich and dietary fibres, which help to regulate blood pressure, promote intestinal creeping, are the core foods for the mediterranean diet, and are suitable for everyday vegetables for the elderly, with high blood pressure。
Core principle of eating: better eating than eating
Two, three
Tomatoes are not everyone, and the following three groups of people are subject to adjustment to their own circumstances and are not completely uneatable, but are “eat carefully” or “eat-to-eat”:
Diarrhea / anti-acid heart population
1. Physicidal causes: tomatoes have a low ph (precious acids) and may contain some ingredients that relax the oesophagus, leading to gastric acid backsliding, exacerbating heart fever and antiacid symptoms。
Proposed adjustments:
1) symptoms onset: temporary avoidance of consumption and reduction of stomach acid irritation。
2) symptoms stabilization period: small amounts of prepared tomatoes (reduced acidity after heating and reduced oesophagus irritation), such as tomato soup, tomato fried eggs, are absolutely prevented from eating empty abdomen at no more than 100 g per meal。
3) avoid high acid diets such as tomato juice and tomato salad。
Population with chronic kidney disease (potassium limit period)
1. Precautionary causes: tomatoes are high potassium foods, and when the kidney function is seriously impaired, the ability to excrete is reduced, and over-ingestion may cause high potassium haematosis, leading to poor heart and life-threatening conditions。
Proposed adjustments:
1) the daily potassium intake must be strictly calculated under the guidance of a doctor/clinical nutritionist, and the consumption of tomatoes and ketchup and ketchup (higher levels of potassium in processed products) must be avoided if dietary requirements are “low potassium”。
2) if a small amount of food is allowed, the potassium method can be used: tomatoes cut, boiled in boiling water for 1-2 minutes, discarded soup, remove about 30% of potassium and reduce the risk of consumption。
People with tomato sensitivity/self immune diseases
1. Psychic causes: tomato is a tomato plant that contains trace biomass (e. G. Tomato alkali) and may be sensitive for a few; some of the dietary treatments for autoimmune diseases (e. G. Aip diet) consider that bioalkali may increase intestinal penetration and inflammation responses (a view still controversial in the medical community)。
Proposed adjustments:
1) in cases of self-immunisation such as rheumatitis and suspected of food effects, the diet may be excluded under professional guidance: a 2-4 week moratorium on the consumption of all eggplant vegetables (simmons, peppers, eggplants, potatoes) to observe whether the symptoms are abated and to refrain from self-imposed strict taboos for the long term。
2) in case of allergies such as skin itching and gastrointestinal discomfort after eating, the consumption shall be stopped immediately。
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Iii. Guidelines for the exclusive consumption of middle-aged and older persons: eating better maintenance
The majority of elderly people suffer from lower gastrointestinal function and the need to maintain cardiovascular health, and eating tomatoes follows the following three principles:
Precedence, lower the stomach burden
Recommended practices: tomato fried eggs, tomato stewed cattle, tomato tofu soup. Heating reduces the acidity of tomatoes, makes them milder and less irritating the stomach, while the absorption of tomato erythrobin has increased significantly, with high-quality proteins such as eggs, beef and more balanced nutrition。
Rational mix to improve nutritional utilization
1. Healthy fats such as olive oil and butter: soluble tomatoes require fat to be absorbed by the human body, such as a little bit of olive oil when making tomato pasta, which is much higher than the nutritional absorption of fried tomatoes。
2. Eggs, thin meat: protein slows up the rise of blood sugar and is suitable for the elderly and the elderly with high blood sugar, while increasing abdominal saturation。
Avoid processing tomatoes and guard against invisible sugar salt
Potato sauce, pasta sauce, tomato canteens etc. Are usually accompanied by large quantities of white sugar and salt, and are not friendly to the elderly who control sugar and blood pressure. Prefer pure ketchup without sugar and low salt, with no more than 1 spoon per meal。
Iv. Pocket avoidance techniques for tomatoes
Selection techniques: selection of high-maturity and colour red tomatoes with higher levels of tomato erythromatics; avoidance of the purchase of green, immature ones with more tomato alkaline, acoustic acid and potential for gastrointestinal stimulation。
Storage methods: mature tomato cooling areas, which can be kept for 3-5 days; if refrigerators are refrigerated, they need to be sealed with a fresh bag to avoid the effect of the frostbite。
It's a rumour that a healthy population eats a small amount of it, and only those with too much stomach acid need to be avoided。
Summary
Tomato erythroscope meat, heating oil and fat for absorption。
Healthy people eat freely, and they eat better than alive。
The anti-acid heart is not emptied and the kidney limit is potassium acetate。
The process is less touching it and low salt is not sugar-free。
