Defeat annoying fat! Fresh mulberries have a way to reduce fat

"What do you want to eat later?" For office workers who eat out every day, this sentence always represents trouble. They want to eat refreshing and healthy, but often due to limited dining options, they can only fill their stomachs with high-fat, high-sugar and high-salt foods, which leads to long-term accumulation of body fat and continuous weight gain. If you want to stay away from obesity, moderate intake of mulberries, which are in season and have been found to lower cholesterol, may be a good choice!

The rich and diverse phytochemicals contained in mulberries can fight inflammation, scavenge free radicals, and help prevent obesity. (Picture taken from the book "100 Fruit Nutrition Atlas")

Mulberries contain a lot of anti-inflammatory ingredients, which are very effective in reducing obesity and lowering blood lipids

Professor Wang Chaozhong, a domestic scholar specializing in biochemical research and development, once discovered in animal experiments on hamsters and rabbits that sour and sweet mulberries are rich in anthocyanins and polyphenol flavonoids, which have anti-inflammatory effects. Daily consumption can lower cholesterol and triglycerides and improve fatty liver.

Hong Ruopu, a nutritionist at the Zhongxiao branch of Taipei Municipal United Hospital, pointed out that "obesity" itself is an inflammatory response of the body, and the rich and diverse phytochemicals contained in mulberries can fight inflammation and scavenge free radicals. They can not only prevent obesity, but also have good health effects on the cardiovascular system, mucosal tissues and skin.

In addition, mulberries are rich in water-soluble fiber, which helps break down protein, promote gastrointestinal digestion, and achieve the effect of controlling weight and lowering blood lipids. The small amount of fatty acids in mulberries also have the effects of breaking down fat, lowering blood lipids and preventing arteriosclerosis.

Kiwi mulberry milk. (Picture taken from the book "100 Fruit Nutrition Atlas")

Eat fresh mulberries at the right time! Selection tips: purple-black, large grains, and sweet enough

Mulberry is the fruit cluster of the deciduous tree mulberry tree in the Moraceae family. It is also known as "mulberry fruit" and tastes sour. The mulberry production season is from April to June every year, which is a good time to eat it fresh. Nutritionist Hong Ruopu said that the sour taste of mulberries comes from malic acid, and they also contain a variety of amino acids, vitamins and minerals. Eating them fresh can quench thirst, promote gastric juice secretion, regulate digestion, help intestinal peristalsis, improve constipation, and also help with weight control. The purple-black ones are particularly good when eaten fresh.

Sun Shuxia, chairman of the Chinese Food Nutrition Committee, suggested in his edited "Nutrition Illustrated Dictionary of 100 Fruits" that when people buy fresh mulberries, they should choose those with large grains, thick flesh, purple-black color and sufficient sugar content. Try not to choose those with purple and red or lighter colors to avoid tasting too sour.

In addition, although mulberries have the effects of lowering blood lipids, controlling weight, and nourishing blood and yin, Chinese medicine believes that they are slightly cold in nature and should not be consumed in large quantities by people with weak stomachs and children.

【Demonstration Drink/Kiwi Mulberry Milk】

• Ingredients: 80g mulberries, 50g kiwi fruit, 150cc milk.

• practice:

  1. Soak the mulberries in salt water for 5 minutes, take them out and rinse them clean.

  2. Wash, peel and cut the kiwi fruit into small pieces.

  3. Put mulberries and kiwi fruit into a juicer and blend them into juice. Finally, add milk and stir well.