You can't eat vinegar casually. Remember the four taboos. It's no good eating wrong. Don't take it seriously for your family.

Gastrointestinal discomfort is a feeling, I didn't go to see a doctor. After drinking lunch tea at home for a few days to promote gastrointestinal digestion, I began to look for problems from my eating habits and living habits.

Of course, eating too fast has always been a problem for me. Although I am constantly urging myself, it is still quite difficult to completely change the habits I have developed for decades. Therefore, I will think that this is not the main reason, but one of the secondary reasons;

After reviewing the diet of three months before and after gastrointestinal discomfort, I suddenly found that during that time, the most eaten dishes were cold dishes, garlic preserved eggs and cucumbers.

My method is also very simple. After peeling cucumber, chop it into small pieces, mash the preserved eggs slightly, put it into a dish containing cucumber, add minced garlic, millet, soy sauce and mature vinegar, stir evenly, put hot oil in the pot into dried pepper and heat it to a high oil temperature, pour it into the dish containing cucumber and preserved eggs to stimulate the fragrance of minced garlic, and finally add a little monosodium glutamate for seasoning;

Say that finish this garlic preserved egg patting cucumber, finally talk about its taste, this is the most critical, also don't know what happened to me during that time, more and more vinegar, the taste is getting heavier and heavier, my daughter-in-law also liked this cold salad I made at first, appetizing, but I can't help eating it too often and too heavily, basically eating it every day, eating a meal, eating it too often, I. ..

Back then, because it was summer, I had a bad appetite. Pat cucumber with garlic and preserved eggs is really an appetizer. Maybe it's because I ate too much vinegar, and the cucumber soaked in this cold sauce for a little longer. If it's broken, it's full of vinegar juice, and then eat more vinegar.

The feeling of upset stomach is really unbearable. Later, the weather turned cold and winter came. After I was not suitable for cold salad, I seldom ate natural vinegar. After a period of aftercare, my stomach slowly regained its vitality.

Eating too much vinegar leads to gastrointestinal discomfort, which I suddenly realized a day later. After learning some knowledge about diet, I also think that vinegar can't be eaten casually. For my own personal feelings, let me talk to you about jealousy.

You can't eat vinegar casually, remember the four taboos, it's no good to eat it wrong, so don't take it seriously for your family!

1, vinegar was first called acyl (pronunciation: xi), which can be traced back to the Zhou Dynasty. At that time, it was mainly used for offering sacrifices and entertaining guests. In the court, there are acyl people who specialize in brewing vinegar. Since its birth, vinegar has been left in the folk, and it is an important condiment for people to cook food. Unlike tea and wine, it is only for the upper class to drink. This historical introduction at least shows that vinegar entered the food and cultural life of China people more than 3,000 years ago.

2. In a blink of an eye, I came to the Han Dynasty, because at this time, vinegar has undergone tremendous changes, because vinegar is not only a condiment on the table, but also the hottest commodity in the market. In Chang 'an, the most economically developed city in the Han Dynasty, there was an endless stream of merchants selling vinegar. Moreover, in the Eastern Han Dynasty, hardworking families basically didn't spend money on vinegar, because there were many people brewing vinegar in the Eastern Han Dynasty.

In Song Dynasty, people's demand for vinegar has far exceeded all condiments, even poor people can't cook without vinegar. In the Ming and Qing Dynasties, the types of vinegar began to increase, including rice vinegar, fruit vinegar and wheat vinegar.

4. The brewing method of Shanxi vinegar improved the traditional technology and developed many flavors. Moreover, Shanxi people's wine-making technology is not available in traditional technology. During the reign of Shunzhi in the Qing Dynasty, a kind of "vinegar fairy" was also invented, and the technology of fumigating vinegar was invented to make excellent Shanxi mature vinegar.

Sichuanese love spicy food, Cantonese love sweets and Shanxi people love jealousy. Although there are human factors that resist the natural environment, cultural awareness and cultural identity, Shanxi people are jealous, but it is not the relationship between man and nature that affects all Shanxi people and gradually produces spiritual and physical dependence, but vinegar culture and specific historical memory.

According to national standards, there are two kinds of vinegar on the market: brewing vinegar and preparing vinegar. Fermented vinegar is divided into solid fermented vinegar and liquid fermented vinegar.

Let's talk about vinegar first. Seasoning vinegar is also needed here, mainly brewing vinegar, mixed with glacial acetic acid and food additives. The proportion of fermented vinegar in the preparation of vinegar should not be less than 50%.

Solid-state fermented vinegar: vinegar brewed by solid-state fermented grains with grain and other by-products as raw materials.

Liquid fermented vinegar: vinegar made from grains, sugar, fruits or alcohol by liquid vinegar fermentation.

What vinegar has the best nutritional value? The key to the nutrition of vinegar mainly lies in the amino acids produced after grain fermentation, but there is no vinegar blended with vinegar essence.

Simply understood, traditional fermented vinegar will have amino acids, that is, it will have nutritional value, while blended vinegar does not. Therefore, brewing vinegar has better flavor and higher nutritional value than preparing vinegar, and even in fermented vinegar, the nutritional value of solid fermentation is greater than that of liquid fermented vinegar.

In terms of nutritional value, brewing vinegar is greater than making vinegar, and the nutritional value of solid fermented vinegar is also greater than that of liquid fermented vinegar.

When you go to the supermarket to buy vinegar, you must first look at the label on the back of the bottle to see if this bottle of vinegar is brewed by yourself. Solid state fermentation technology is preferred, and then look at the ingredient list. If edible alcohol appears in the ingredient list, you must make a judgment immediately. This is liquid fermented vinegar, and the quality and nutrition may be discounted compared with the solid fermentation process.

In addition, look at the production date and shelf life. The date of production is easy to understand. We mainly talk about why we should look at the shelf life. Vinegar is an important indicator of acidity. If the acidity does not reach 6 degrees, microorganisms will breed. If the acidity is about 4.5 degrees, preservatives will be added to the vinegar to extend the shelf life.

Let's start with the acidity index of vinegar. It is suitable for boiling below 5 degrees and dipping at 5-6 degrees. If we like to eat cold dishes, for example, last summer, I often mixed cucumbers with garlic preserved eggs, cold beef, cold edamame, cold shredded lettuce, cold yuba, cold pork head, cold pork ears and so on. In the choice of vinegar, we need to buy homemade vinegar and check the acidity index. The best is greater than 6 degrees.

1, don't eat too much vinegar at a time. I eat cold salad, especially cucumbers. If I soak in vinegar for a long time, cucumber will be delicious, but it also has disadvantages, and there will be a lot of cold sauce. If we eat too many cold cucumbers, we may eat more vinegar.

Gastric acid in the stomach is also an acidic substance, which can digest food. After using too much vinegar, although it can increase acidic substances and promote digestion, it will also be harmful to gastric mucosa.

Adults should be jealous in moderation and try to reduce the chances of jealousy. If they have basic stomach problems, they should pay more attention to consumption. Although jealousy is good for health, they should pay attention to consumption.

2, jealousy can soften blood vessels, jealousy can lose weight and other statements are false, jealousy can not soften blood vessels at all, excessive will also cause harm to the stomach. In addition, jealousy has no weight loss effect. Vinegar can really stimulate appetite, but vinegar can't promote digestion. Excessive jealousy can damage the gastric mucosa, and the human digestive system may also be destroyed.

3. Rinse your mouth in time after vinegar. In our daily life, we often eat some dishes cooked with vinegar, such as sweet and sour fish, hot and sour fish fillets and so on. It contains vinegar and will stay in our mouths. This will do harm to our teeth. Of course, after we finish lunch and dinner, food scraps will stay in the gaps between our teeth. For the sake of oral health, gargling and brushing teeth is a good living habit.

4, taking Chinese medicine, such as eating some "sweating" Chinese medicine is not suitable for jealousy, it will cause pore contraction and interfere with the sweating effect of Chinese medicine.

Finally, I want to say a few words. You can't eat vinegar casually. Remember the four taboos. It's no good eating wrong. For the sake of your family, I personally think that in daily life, you will eat more vinegar when eating some cold dishes. It's hot in summer, and I have a bad appetite, so I may eat more vinegar. So we need to pay more attention at this time. If you have a gastric ulcer, you should pay more attention.