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궁합이 맞지아는 음식

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♣ 해로운 음식궁합 ♣
                                                                            

                                                                            

                                                                            


                                                                            

1.시금치와 근대, 시금치와 두부

                                                                            


 기사의 0번째 이미지

                                                                            


시금치는 몸에 좋은 음식으로 유명하다.

                                                                            


                                                                            

최근 미국 시카고 러쉬대학교 연구진에

                                                                            


                                                                            

따르면 시금치 같은 잎사귀 채소를

                                                                            


                                                                            

하루에 1~2회 섭취하면 뇌가

                                                                            


                                                                            

젊어진다는 연구결과가 나올 정도다.

                                                                            


                                                                            

하지만 시금치를 두부와 함께 먹으면

                                                                            


                                                                            

건강에 안좋을 수도 있어 눈길을 끈다.

                                                                            


                                                                            


                                                                            



                                                                            


                                                                            


                                                                            


시금치에는 옥살산이 다량 함유돼 있다.

                                                                            


                                                                            

이 성분이 몸속에서 수산석화가 되면

                                                                            


                                                                            

결석을 만드는데

                                                                            


                                                                            

수산은 근대에도 많이 들어있어

                                                                            


                                                                            

함께 섭취할 경우 담석증 유발

                                                                            


                                                                            

가능성이 높아진다.

                                                                            


                                                                            

                                                                            

이와 더불어 옥살산 성분이

                                                                            


                                                                            

두부에 다량 함유된 칼슘 성분과 결합해

                                                                            


                                                                            

불용성 수산칼슘을 생성하면

                                                                            


                                                                            

인체의 칼슘 섭취를 줄이고

                                                                            


                                                                            

결석증을 유발할 수 있다.

                                                                            


                                                                            


                                                                            

2. ‘소주와 삼겹살’

                                                                            


                                                                            


                                                                            



쓴 소주에
기름지고 고소한 삼겹살은

                                                                            


                                                                            

어울리는 듯 하지만

                                                                            


                                                                            

건강에는 최악의 조합이다.

                                                                            


                                                                            

                                                                            

소주에 들어 있는 알코올은

                                                                            


                                                                            

지방을 합성하는 역할을 하는데

                                                                            


                                                                            

삼겹살을 먹으면 지방이 바로 체내에

                                                                            


                                                                            

쌓여 비만을 일으키기 쉽다.

                                                                            


                                                                            

                                                                            

이 뿐만 아니라, 삼겹살에 가득한

                                                                            


                                                                            

포화지방산은 알코올 해독을

                                                                            


                                                                            

방해하는 역할을 한다.

                                                                            


                                                                            


                                                                            


3. ‘맥주와 치킨’ ‘맥주와 땅콩’

                                                                            


                                                                            


                                                                            


                                                                            

맥주와 치킨, 땅콩은 평소

                                                                            


                                                                            

인기있는 조합이지만 건강엔 좋지 않다.

                                                                            


                                                                            

치킨과 땅콩의 기름기가

                                                                            


                                                                            

맥주의 알코올 분해를 방해하기 때문이다.

                                                                            


                                                                            


                                                                            

4. ‘감과 도토리묵’ ‘감과 게’

                                                                            


                                                                            


                                                                            


감에는 변
비를 일으키는 타닌성분이

                                                                            


                                                                            

있는데 도토리묵에도 타닌

                                                                            


                                                                            

성분이 들어있기 때문에

                                                                            


                                                                            

함께 먹지 않는 것이 좋다.

                                                                            


                                                                            

                                                                            

적혈구를 만드는 철분 성분이

                                                                            


                                                                            

타닌과 결합해 소화흡수를 방해하기

                                                                            


                                                                            

때문에 두 음식을 함께 먹으면

                                                                            


                                                                            

변비가 심해지거나

                                                                            


                                                                            

빈혈이 일어날 가능성이 높다.

                                                                            


                                                                            

게는 고단백 식품이지만

                                                                            


                                                                            

식중독균 번식이 잘 되는 식품으로

                                                                            


                                                                            

감의 타닌성분이 수렴작용을 하기

                                                                            


                                                                            

때문에 자칫 소화불량을 동반한

                                                                            


                                                                            

식중독 위험성이 있다.

                                                                            


                                                                            


                                                                            

5.‘당근과 오이’

                                                                            


                                                                            


.

                                                                            


생채 요리를 할 때 당근과 오이를

                                                                            


                                                                            

함께 사용하는 경우가 많지만

                                                                            


                                                                            

이는 좋은 궁합이 아니다.

                                                                            


                                                                            

                                                                            

당근에는 비타민A의 모체인 카로틴이

                                                                            

                                                                            

풍부하지만 당근에 함유된

                                                                            


                                                                            

아스코르비나아제 성분이

                                                                            


                                                                            

오이의 비타민C를 파괴하는 역할을 한다.

                                                                            


                                                                            

따라서 두 재료를 함께 요리할 땐

                                                                            


                                                                            

비타민C 파괴를 막기 위해

                                                                            


                                                                            

미리 식초를 첨가해야 한다.

                                                                            


                                                                            


6. ‘복숭아와 장어’

                                                                            


                                                                            


                                                                            


복숭아의 유기산이

                                                                            


                                                                            

장어에 함유된 지방의 소화를

                                                                            


                                                                            

방해하기 때문에 장어를 먹고

                                                                            


                                                                            

복숭아를 먹으면 설사를 일으키기 쉽다.

                                                                            


                                                                            


7. ‘토마토와 설탕’

                                                                            


                                                                            


                                                                            


토마토에 설탕을 뿌려

                                                                            


                                                                            

달달한 맛을 즐기는 이들이 많지만 이는

                                                                            


                                                                            

영양상 토마토의 비타민B는

                                                                            


                                                                            

인체의 당질대사를 원활하게 해

                                                                            


                                                                            

열량 발생 효율을 높이지만

                                                                            


                                                                            

설탕을 넣으면 그 효능을 잃는다.

                                                                            

                                                                            


                                                                            

따라서 토마토는 설탕보다는

                                                                            


                                                                            

약간의 소금과 먹거나 가급적

                                                                            


                                                                            

그대로 먹는 것을 권장한다.

                                                                            


                                                                            


                                                                            

8. ‘파와 미역’

                                                                            


                                                                            


                                                                            


파는
인과 유황성분을 다량 함유해

                                                                            


                                                                            

미역국에 넣으면

                                                                            


                                                                            

미역에 함유된 칼슘의 인체흡수를 막아

                                                                            


                                                                            

영양효율이 떨어진다.

                                                                            


                                                                            

                                                                            



                                                        



                                                    


                                        


                            


                

 



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