Post Date December, 03 2023
Zhuangyang: What is the reason for men to eat beef
Beef contains vitamins, and the greater the protein requirement, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6 to help strengthen your immune system, promote protein metabolism and synthesis, and thus contribute to the recovery of your body after intense training.
Beef is rich in sarcosine
Beef has a higher content of sarcosine than any other food, making it particularly effective for muscle growth and strength building. During the first few seconds of training, sarcosine is the source of muscle fuel, which can effectively supplement adenosine triphosphate, enabling training to persist longer.
2. Beef contains vitamins
The greater the protein requirement, the more vitamin B6 should be added to the diet. Beef contains enough vitamin B6 to help strengthen your immune system, promote protein metabolism and synthesis, and thus contribute to the recovery of your body after intense training.
Beef contains carnitine
Chicken and fish have low levels of carnitine and sarcosine, while beef has high levels. Carnitine is mainly used to support the metabolism of fat and produce branched chain amino acids. It is an amino acid that plays an important role in muscle growth for bodybuilders.
Beef contains potassium and protein
Potassium is a mineral that is relatively lacking in the diet of most athletes. Low potassium levels can inhibit protein synthesis and growth hormone production, thereby affecting muscle growth. Beef is rich in protein: 4 ounces of lean loin produces 22 grams of first-class protein.
Beef is a low fat source of linoleic acid
Beef is low in fat, but it is rich in conjugated linoleic acid, which is a potential antioxidant that can effectively combat tissue damage caused by exercise such as weight lifting. In addition, linoleic acid can also act as an antioxidant to maintain muscle mass.
Beef contains zinc and magnesium
Zinc is another antioxidant that helps synthesize proteins and promote muscle growth. Zinc works together with glutamate and vitamin B6 to strengthen the immune system. Magnesium supports protein synthesis, enhances muscle strength, and more importantly, improves the efficiency of insulin synthesis and metabolism.
7. Beef contains iron
Iron is an essential mineral for hematopoiesis. In contrast to the pitifully low iron content in chicken, fish, and turkey, beef is rich in iron.
8. Beef contains propionic acid
The role of propionic acid is to produce sugar from dietary proteins. If you have insufficient carbohydrate intake, alanine can provide the energy needed by muscles to alleviate the deficiency, allowing you to continue training. The biggest advantage of this amino acid is that it can liberate muscles from the burden of supplying energy.
Beef contains vitamin b12
Vitamin b12 is crucial for the production of cells, and the role of red blood cells is to bring oxygen to muscle tissue. Vitamin b12 can promote the metabolism of branched chain amino acids, thereby providing the body with the energy needed for high-intensity training.
10. Variety of beef consumption
"If consumed day after day for weeks or even months, chicken breasts can appear annoying.". Beef is different, with the taste and taste of round, flank, top loin, and thin slices of meat varying, which is indeed not in the same breath as the monotonous chicken breast.
Methods for identifying beef quality
Upon smelling, fresh meat has a normal odor, while less delicious meat has an ammonia or sour taste.
The second step is to feel elastic. Fresh meat has elasticity, and the indentation immediately recovers after finger pressure. Defective meat has poor elasticity, and the indentation after finger pressure recovers slowly or even cannot be restored. Deteriorated meat has no elasticity; Second, it is necessary to feel the viscosity. The surface of fresh meat is slightly dry or slightly wet, and it does not stick to the hands. The surface of secondary fresh meat is dry or sticky. The newly cut surface is wet, and it sticks to the hands. Deteriorated meat severely sticks to the hands, and the appearance is extremely dry. However, some heavily watered meat also does not stick to the hands at all, but it can be seen that the appearance is water wet, and it is not solid.
Look three times to see if there are red spots on the skin of the meat. If there are no red spots, it is good meat. If there are red spots, it is bad meat; Looking at the muscle, fresh meat has a shiny, uniform red color, and the flesh color is slightly darker in the case of inferior meat; Look at the fat. The fat in fresh meat is white or light yellow, the fat in substandard meat lacks luster, and the fat in spoiled meat is green.
