Antacids may lead to the same service with milk milk - alkali syndrome

Antacids : bismuth potassium citrate , stomach Bristol , sodium bicarbonate and other antacids can lead to the same service with milk milk - alkali syndrome .
Cardiac drugs : milk with digitalis ,  Ethyl lactate , cardiac drugs with the clothes , because the calcium contained in milk can increase the intensity of digitalis , digoxin toxicity , drug prone to accumulation of toxic reactions , and even accidents .
Antihypertensive drugs : severe hypertension patients using antihypertensive drugs pargyline and other encounters with milk or dairy products may cause a sudden jump in blood pressure ,  zinc lactate  persistent elevated blood pressure , or even hypertensive crisis .
Levodopa : This drug absorption in the small intestine , when the body needs to help support the operation . The milk proteins contained in the aromatic amino acids ( such as phenylalanine ) and levodopa compete for the same vector system , thereby affecting its absorption.

Winter health care is a key regulator of intestinal

Autumn and winter is high season constipation , those prolonged sitting job, lack of exercise and easily nervous professional women , are more susceptible to constipation problems. Zinc lactate will induce chronic constipation , vomiting , headache, acne , melasma and other adverse physical reactions , but also lead to lack of energy , anxiety and other emotional problems. A survey shows that bowel movements per week 2 times less chance of developing breast cancer in women , colorectal cancer, hypertension and other diseases than women defecate more than 5 times a day .
Nutrition experts say that our body is like a sophisticated machine , three meals a day after digestion and absorption in the magnessium lactate  ract and become nutrients and maintain the material basis of our life activities. The more abundant in our diet , the more fecal chemical hazardous substances, degradation and excretion of these harmful substances , depends entirely on the health of the intestinal tract .

Vitamin C promotes calcium absorption

The foods high in calcium and vitamin C and pickle juice, taken together , or make your own navel oranges a day , grapefruit , oranges, citrus , lemon juice to drink, to enhance its bioavailability of 12% . Zinc lactate large number of these fruits in vitamin C , so that calcium can better absorbed by the small intestine . Hunsu : You can improve the utilization of calcium , such as tofu, boiled fish , fish containing vitamin D, calcium-rich tofu . Vitamin D promotes the absorption of calcium , so that calcium tofu utilization is increased . Also, pay attention to the staple food grain legumes mixed diet , not only can achieve the ideal complement of amino acids , can promote the absorption of calcium . Under normal circumstances, the body's calcium : phosphorus ratio is 2:1 , however , in real life , people are excessive intake of carbonated drinks, buffered lactic acid  coffee , hamburgers , pizza , wheat germ , liver, and other large French fries phosphorus-containing foods, so that calcium : phosphorus ratio of up to 1:10 to 20 , so that excess dietary calcium phosphate body will "catch " out of the body .

Starch to replace the original starch

While heating cooking , the starch granules can absorb melt into liquid fat, reduce fat loss , improve yield. Since starch Whether adding cold water and hot water , can be dissolved in water in a short period of expansion , therefore , replace the original with a deformed starch starch products used in sausage and ham products processing, can significantly improve the product structure , sliced resistance, taste and juiciness . buffered lactic acid and agar as unique coagulation , with extensive use of carrageenan which is an important reason . As with protein binding carrageenan added to meat products , in the heating exhibit gelation sufficient to form a large network structure can maintain products in large amounts of water . Reduce the loss of the meat system , and has good flexibility and toughness. Ethyl lactate improving product yield, in addition , carrageenan also prevent salt soluble myosin and actin loss. Inhibiting the dissolution and volatile flavor components of the role .

Separation of natural antioxidants

At present, the application of natural antioxidants restricting our main factors : First, the natural antioxidants separation, extraction and purification technology ; Second, some amount of Calcium lactate and flavor problems . To achieve a certain antioxidant effect , the use of natural antioxidants necessary to achieve a certain dose , especially some natural antioxidants , only to increase the dose . Antioxidant effect was evident , and increase the dose , some natural antioxidants especially some natural plants , herbal extracts and other products will bring some bad flavor , potassium lactate and antioxidants masking their flavor is developed applications that need attention and solve problems . Color agent used primarily in raw meat used in the curing process a certain amount of nitrate and nitrite , the use of nitrite due to a certain carcinogenic , therefore .

Nisin microbial source

In view of the safety of synthetic food preservatives and other defects , humans are exploring safer, more convenient Ethyl lactate  atural food preservative. Microbial sources such as nisin , natamycin , red yeast rice and other elements ; animal origin lysozyme , chitosan, buffered lactic acid , propolis ; plant source agar oligosaccharides, Eucommia vegetarian , spice , lilac , plum extract ; microbial, animal and plant sources combined R- polysaccharide.

Propagation of microorganisms will promote fat oxidation

Meat corruption caused mainly by three factors : 1, microbiological contamination, growth and reproduction ; 2 , fat oxidation defeat ; 3 , myoglobin gas discoloration. Interaction of these three factors , the propagation of microorganisms will promote fat oxidation and discoloration of myoglobin and lipid oxidation will change the Sodium lactate  trains and promote myoglobin discolored meat preservative on the current methods are reviewed. Fermented meat products have good storage characteristics , it is the use of artificial environmental control , the use of lactic acid bacteria in meat dominant , the meat of carbohydrates into lactic acid , reduce the PH value, and inhibit the growth of other microorganisms , ferrous lactate products to be used in combination with other preservation techniques .