Disease prevention top quality healthy cooking method tea water cooking rice

Tea and rice are traditional Chinese crops. Maybe you didn't think that putting these two things together would be a natural disease prevention product . Many diseases that have been seen in recent years can be swept away by them.
The four wonderful uses of tea and rice cooking The function of tea and rice cooking: To prevent cardiovascular diseases, you want to eat the fragrant rice, and you can get the color, the fragrance and the delicious food with tea. Tea and rice cooking also has the benefits of getting greasy, cleansing, eating, and preventing diseases. Middle-aged and elderly people often eat tea and rice, which can soften blood vessels, lower blood lipids, and prevent cardiovascular diseases.
Tea cooking function 2: prevention and treatment of digestive tract tumors In addition, tea polyphenols can block the synthesis of nitrosamines in the human body. Amines and nitrites are widely found in foods. They are at 37 ° C and appropriate acidity. It is easy to produce carcinogenic nitrosamines, and tea cooking can effectively prevent the formation of nitrosamines, thus achieving the purpose of preventing and treating digestive tract tumors.
Tea cooking function three: prevent strokes Tannic acid in tea water can effectively prevent stroke.
Tea cooking function four: prevention and treatment of cardiovascular disease In addition, fluoride in tea, is an indispensable important substance in dentin. If a small amount of fluorine is continuously immersed in the dental tissue, the toughness and acid resistance of the tooth can be enhanced to prevent caries from occurring.
The best way to cook rice with the healthiest cooking method is to boil the water and then put the rice, so that the rice is heated by the absorption of water, and the protein is solidified by heat, so that the rice is intact. Part of the starch gelatinization layer is dissolved in the soup after it escapes, so that the porridge is sticky. Moreover, during the boiling process, partially condensed protein protects vitamin B1 from large amounts of water. With the boiling of the water pot after the addition of the rice, the steam is reduced, so that the vitamin B1 is stored 30% higher than the rice cooked with cold water and rice, and the cooked rice tastes better.

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