[Health and Wellness] Three "Meat-like" Vegetarian Dishes to Eat in Early Winter: Promote Bowel Movement, Prevent Cancer, and Nourish Blood and Kidneys! The First Delight After the Beginning of Winter, No Need for Meat Replacement

During the autumn and winter seasons, many Chinese people focus on dietary supplements, with meat as the main component. However, from autumn to winter, people often feel tired of meat-based dishes. Moreover, the concern is that excessive consumption of meat for dietary supplements can be harmful.

In fact, for dietary supplements, it is not necessary to only rely on meat. Many vegetarian dishes are also excellent choices for supplements. In particular, some vegetarian dishes that are praised as "meat-like" or "meat in vegetables" have comparable health benefits to meat.

Today, we will introduce three "meat-like" vegetarian dishes. These are the must-eat dishes in autumn and winter: promoting bowel movement, preventing cancer, and nourishing blood.

1. Wood Ear Mushroom: Iron-rich Powerhouse and Cancer Prevention Hero

Wood ear mushrooms not only have a tender texture, delicious taste, and chewy texture, but they are also highly regarded in Chinese food therapy. According to traditional Chinese medicine, wood ear mushrooms have a sweet and neutral taste and possess various health benefits, such as nourishing Yin, moistening the lungs, invigorating Qi, nourishing blood, promoting bowel movement, nourishing the stomach and kidneys, and stopping bleeding.

Nutritional Value:

- Contains carbohydrates, proteins, fats, dietary fiber, gelatin, various carotenoids, vitamins, and trace elements.

- Extremely rich in iron, with a content of up to 185mg/100g, which is 7.4 times that of pig liver. It is an excellent source of iron and is particularly suitable for individuals with iron deficiency anemia and vegetarians.

- Contains anticancer active substances, which can prevent cancer and enhance the body's immune system.

- Can slow down the formation of blood clots, thus preventing cardiovascular diseases.

- The plant gelatin in wood ear mushrooms has strong adsorption capacity and can adsorb and eliminate foreign substances such as dust, husks, wood chips, sand, and metal shavings remaining in the body, thereby cleansing the stomach and intestines.

- It has a significant resolving function for endogenous foreign bodies such as gallstones, kidney stones, bladder stones, and fecal stones, helping to promote their reduction and elimination.

When soaking and consuming wood ear mushrooms, it is important to pay attention to the following points:

1. Do not soak them for too long. While wood ear mushrooms are non-toxic, if soaked for too long, especially at high room temperatures, pathogenic bacteria called "Pseudomonas aeruginosa," which produces a deadly toxin called mycotoxin, may grow. Mycotoxin poisoning can cause symptoms such as dizziness, nausea, vomiting, abdominal pain, and diarrhea. In severe cases, it can lead to jaundice, hematuria, shock, coma, multiple organ failure, and even death. The most frightening part is that mycotoxin is very heat-resistant and cannot be destroyed by boiling or stir-frying. Currently, there is no specific antidote available, and the mortality rate is high. However, there is no need to be overly concerned. By paying attention to the following details when soaking wood ear mushrooms, we can avoid this issue:

- Do not soak them for too long. Generally, soaking in cold water for about 1-2 hours is sufficient, and it should be even shorter if using hot water.

- In summer or hot weather, it is best to store soaked wood ear mushrooms in the refrigerator, but not for more than 24 hours.

2. Do not eat too much at once and chew carefully. Wood ear mushrooms are not easily digestible, so it is not advisable to eat too much at once. When consuming them, it is important to chew them carefully, especially for older people and children with poor digestion and chewing abilities. Overeating or hastily swallowing without proper chewing may increase the burden on the gastrointestinal tract and lead to intestinal obstruction.

2. Long Bean: "Meat in Vegetables" and a Rich Source of Minerals

Long beans, also known as yardlong beans, snake beans, or asparagus beans, belong to the legume family. They not only have a tender and delicious taste, but the protein they contain is also an important source of plant protein for people. Therefore, they are known as "meat in vegetables" or "meat-like" dishes.

According to traditional Chinese medicine, long beans have a sweet, bland, and slightly warm nature. They have the effects of benefiting Qi, invigorating the spleen, nourishing the spirit, harmonizing the organs, diuresis, reducing edema, and relieving heat and dampness.

Nutritional Value:

- Rich in vitamins A, C, and water-soluble dietary fiber, which can prevent excessive absorption of cholesterol in the intestines.

- Long beans are also a "mineral powerhouse." The trace elements potassium and magnesium help stabilize blood pressure and reduce the burden on the heart. Iron is particularly suitable for individuals with iron deficiency.

Although long beans have many benefits, if not cooked properly, they can become a high-risk food.

If long beans are only blanched briefly or stir-fried quickly without sufficient heating, the natural toxins may not be completely destroyed. Eating undercooked long beans can lead to food poisoning.

Therefore, it is recommended to:

- Choose tender beans when buying and avoid old beans. The more mature long beans are and the longer they have been stored, the more toxins they may contain.

- Before cooking, it is best to remove the tips and silk of the long beans, and soak them in water for 15 minutes to ensure safety.

- When cooking, the long beans should lose their original green color, firmness, and raw bean smell, indicating that the toxins have been removed.

3. Bean Curd Sheet: Iron-rich Star Surpassing Pig's Blood, Nutritional Champion Over Soy Milk

Nutritional Value:

- Bean curd sheets are made from soybeans and contain ten to thirty times more essential nutrients compared to soy milk, making them the "concentrated essence" of soy milk.

- The protein in bean curd sheets belongs to high-quality protein and contains eight essential amino acids for the human body. Therefore, it is often referred to as "meat in vegetables."

- In addition, the iron content in bean curd sheets surpasses several well-known iron-rich foods such as pig's liver, pig's blood, and longan.

Bean curd sheets are not only nutritionally rich but also incredibly delicious. Whether it's refreshing cold bean curd sheet salad, bean curd sheets stir-fried with mushrooms, or any other dish—you can enjoy the delicious taste of bean curd sheets in various ways.

A reminder: Although bean curd sheets may seem light and similar to a vegetarian dish, they are actually fattier than meat!

1. The fat content of bean curd sheets is 21.7 grams per 100 grams, which is relatively high compared to other foods. Although the fat in bean curd sheets is mainly unsaturated fat, which is beneficial for regulating blood lipids, excessive intake can still lead to energy excess, causing obesity and hyperlipidemia.

2. Bean curd sheets are high in protein and fat, making them calorically dense. Therefore, it is best for people who are trying to lose weight to consume them in moderation.

3. It is especially important to note that bean curd sheets have a particularly high protein content. Patients who need to restrict protein intake, such as those with renal insufficiency, gout, and diabetic nephropathy, should consume bean curd sheets cautiously.

Lastly, it is worth mentioning that there is a fried version of bean curd sheets available in the market. This type of bean curd sheet not only has a high fat content but is also coated with unhealthy saturated fatty acids. It is best to avoid purchasing and consuming it as much as possible.