Marinate The Meat Can Be Effectively Cut Cholesterol

Nowadays, a lot of tinkering and experimentation cuisine has more to do with flavor and quite rare, an aesthetic representation of the food. Everything about themselves to try to create recipes to negotiate with health unpleasant, interesting sound or not, or not very good taste at all. Who says the wholemeal bread and unsweetened oatmeal tastes better than pizza, biscuits and chocolate, I said passionately declared, and meant the bottom of their hearts, is suffering from a serious error in the palate, with success or brain washed.

It was a rational analysis that if something really good taste, it may not be as healthy as nutritionists recommend it. Instead of this analysis, there can never be more real than the fact of meat preparations and recipes. The more a person adds condiments and additions to increase its overall flavor, the less healthy the meal will be because of the abuses that the body does not have enough need. But recently, a group of specialist in the Chinese diet has found a way to break the current dogma of "good taste does not correspond to good health."

Scientists in Taiwan have found a way to make the meat tasty simple and very healthy. If someone is accustomed to think of taste healthy opposition, that statement sounds a bit 'too good to be true. But scientists have never joke about these discoveries, and can not in any way contradict the main ideas of proof to the contrary.

These researchers found that meat from the marinade with soy sauce and / or sugar can lower cholesterol. The reason behind this seemingly strange phenomenon is that the soy sauce and sugar inhibits the formation of "products of oxidation of cholesterol" or COP in meat and eggs as they cook. Cholesterol oxidation products are right even when people are dying of diseases such as heart disease or cancer. POPs in food are high in cholesterol can damage cells of the body in excessive amounts.

The trial of Dr. Bing-Huei Chen and colleagues at professional Fu Jen University in Taipei. Experiment with soaking the ground pork and boiled eggs in marinades containing soy sauce, sugar and boiling broth and them. Researchers find a general pattern of test results. All the marinade to reduce emissions of carbon dioxide from oxidation during cooking, and the element that made the most of COP bonds of sugar.

Dr. Chen concluded later that the marinade can cause the opposite of oxidation products of cholesterol in meat and eggs for cooking. They call it the "products of the reaction of color" and that function as antioxidants that help neutralize the Conference of the Parties and other molecules that damage cells.

My overall opinion of this grand experiment came to the conclusion that by immersing the meat is succulent marinades made with sugar and soy sauce are healthy options for a great recipe for meat without having to worry so much the presence of cholesterol. Dr. Chen gave an account of the positive sugar soy marinade, for 1% salt and sugar mixture of 10%.