一、警惕油脂的危害目前油脂含量高的油炸食物和肉类制品,到处可见。然而,油脂多的食物易被氧化,一旦氧化就成为有毒性的过氧化脂质,它对人体的肝脏、胃肠、皮肤、关节等有严重的危害。可以认为,多数疾病均与过氧化脂质所产生的活性氧有关。活性氧是加速细咆癌变的元凶。防止活性氧毒性危害的姆策是:尽量多摄取胡萝卜素(VA)、VE、VC等维生素类抗氧化物质。绿、黄色蔬菜富含这类物质。摄取这些营养物质的有效方法是将蔬菜连同汤汁一起食用。除蔬菜外,动物 First, guard against the dangers of fat The current high fat content of fried foods and meat products can be seen everywhere. However, many foods rich in fat are easily oxidized, and once oxidized, they become toxic peroxidized lipids and cause serious damage to the liver, gastrointestinal, skin and joints of the human body. It can be argued that most diseases are related to reactive oxygen species produced by lipid peroxidation. Reactive oxygen is the culprit in accelerating fine cancer. Moxi to prevent toxic oxygen toxicity is: try to intake of carotene (VA), VE, VC and other vitamin antioxidants. Green, yellow vegetables are rich in these substances. An effective way to take in these nutrients is to consume the vegetables together with the soup. In addition to vegetables, animals