Marinating Meat Can Actually Lower 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 has become a rational analysis that if something tastes very good, may not be as healthy as nutritionists would certainly recommend. Instead of this analysis, nothing could be more real than reality-based products and raw meat recipes. More personal and adds spice additions to add to the general taste, less healthy meals that would be due to the excesses in which the body does not need to complete. However, only a group of Chinese food experts have found a way to break this constant lesson of "good taste is not responsible for a great health."

Taiwan researchers have discovered a way to make cooked meat very tasty, less bulky and very healthy. If someone has made a habit of belief of the opposition taste of health this statement sounds too good to be true. But scientists do not joke about these discoveries, and they have no opportunity to contradict their main ideas, unless proven otherwise.

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 study was administered by Dr. Bing-Huei Chen and colleagues professionals Fu Jen University in Taipei. The experiment is to soak the ground pork and hard boiled eggs in marinades containing soy sauce, sugar and broth and simmering. Scientists discover a general trend of the results of the experiment. All pickles cut the carbon oxidation during cooking, and the element that led most of the measures COP 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%.