Đang chuẩn bị liên kết để tải về tài liệu:
Diet and Preventing Death

We are constantly reminded by health professionals that excessive intake of dietary sodium is linked to hypertension, which is one of the risk factors for the development of cardiovascular disease (CVD) and stroke. They further warn you that excess sodium intake is linked to gastric cancer, decreased bone density, and obesity. That's a fact. If I have to lower my sodium intake, it's not because of CVD or hypertension since I cannot see and feel those silent diseases but rather because of obesity. Good grief, that’s noticeable and I believe in "phát tướng phát bệnh". . | Diet and Preventing Death We are constantly reminded by health professionals that excessive intake of dietary sodium is linked to hypertension which is one of the risk factors for the development of cardiovascular disease CVD and stroke. They further warn you that excess sodium intake is linked to gastric cancer decreased bone density and obesity. That s a fact. If I have to lower my sodium intake it s not because of CVD or hypertension since I cannot see and feel those silent diseases but rather because of obesity. Good grief that s noticeable and I believe in phát tướng phát bệnh . Some European researchers recently suggested that a reduction of up to 50 sodium content in foods results in only minor decrease in liking and no effect on consumption of the food Journal of Food Science Dec 2010 . Scientists in Dublin even recommended that salt in cheese must be reduced in half Food Research International Dec 2010 . Thừa thắng xông lên these researchers even concluded that a 50 reduction of salt in food has no impact on taste recognition taste sensitivity perceived saltiness intensity or food liking Now that s different from disease prevention and obesity. Whom are they kidding I can bet that those surveys did not include Asians or Vietnamese in particular. Imagine phở bún bò Huế hủ tiếu Mỹ Tho with less salt would that affect your taste Do your liking of bánh cuốn Thanh Trì bánh xèo bánh hỏi and bánh đập stay the same without nước chấm Do you reduce your intake if bún chả is served without nước mắm Do you think that cá kho tộ tastes the same with less salt One time I cook cá kho tộ with salt substitute and I threw up after the first bite. How can Vietnamese dishes like thịt kho Tàu cá kho giềng mắm ba khía etc. be so unique and distinctive without being salty. The importance of salt is well illustrated when cà muối and dưa chua become khú and distasteful due to insufficient salt in the broth. I think there is some plot by Western restaurants to destroy and discredit