Why eating staple food will reduce the demand for vitamin C actually starts with a "scum receptor".
Vitamin C is a powerful antioxidant and necessary for collagen formation.
Collagen is the main component of connective tissue in the body. Connective tissue is essential for the structure and support of the body, including blood vessels.
Therefore, when there is a lack of vitamin C, as long as there is a little pressure from the outside, the blood may leak out of the blood vessel wall, causing bleeding. This is scurvy.
Once you suffer from scurvy, you may experience bleeding gums, loose teeth, difficulty healing wounds, and joint pain.
There is actually a "competition" between the absorption of glucose and vitamin C.
In the 1970s, John Te, an emeritus professor at the University of Washington, proposed his glucose-ascorbic acid antagonism, also known as GAA theory. This theory points out that elevated glucose levels in the body will prevent vitamin C from entering cells to play its role.
This is because glucose and vitamin C have similar chemical compositions and enter cells through the same "glut-1 receptor."
Glut-1 receptors prefer glucose over vitamin C, which means that once there is a "competition" opportunity, it will choose sugar over vitamin C.
Bi Fang explained a lot, and finally put it in layman's terms: "In other words, this receptor is quite vain. If there are good ones, they will kick away the bad ones."
【Got it, slag receptor!】
[Facts aside, there’s nothing wrong with vitamin C?]
【Just a taste!】
The main source of glucose is carbohydrates, so if you don’t consume carbohydrates, your demand for vitamin C will naturally be low. The reason seafarers are prone to scurvy is because they eat too much black bread.
Thinking of this, Bi Fang gnawed on another piece of fish meat, took a sip, and spit out a fish bone.
Bi Fang has long forgotten what turf smells like. It is something that was taken out of the memory palace, frozen with liquid nitrogen, fired with a flamethrower and turned into sieved powder.
That thing is really a pure painful memory. The earthy smell is mixed with the smell of dry grass, and it has a texture like ice. It is far less delicious than the fat and oil now. The cells in the whole body that have entered low metabolism seem to come alive in an instant and recover again.
Work.
Compared with seafood, river fresh food has a muddy smell, especially when eaten raw, but in Bifang's mouth at this time, it also became an extremely rare delicacy.
At least it's much better than the traditional Inuit food Kiwiak.
Thinking of this, Bi Fang added something more.
"Actually, the description I just gave is not entirely accurate. The Inuit people eat not all raw meat, but more of a kind of matured raw meat, which is a naturally fermented food without any processing, called kiwiak.
That's 'pickled puffin'."
"High-latitude peoples basically have a similar custom of eating raw meat due to lack of food, especially lack of sources of vitamins such as green vegetables. On the one hand, it is a lack of fuel, and on the other hand, it is to supplement vitamins. However, raw meat is inconvenient to preserve, especially
It’s summer, so more of them still eat fermented raw meat.”
For the Inuit, living in Greenland is not an easy task, otherwise they would not freeze to death in an igloo.
Therefore, every spring and summer, they would go out hunting and collect enough food to survive the whole winter. This was a necessary process. If they could not do this, they would most likely freeze to death in the winter.
No one will come to help you, because most people are struggling to maintain their own survival. It’s not that they are unwilling, but they don’t have the energy to help. Even if they have the energy, how long can they help?
The ice and snow in Greenland is indeed conducive to food preservation, but the temperature can reach above zero in summer. It will be fine if it is left for a week, but it will inevitably rot after a long time, so fermentation can only be carried out artificially.
Fermentation and decay are two different things. The former is a process in which beneficial bacteria utilize organic matter. Eating it is beneficial to the human body and even the food will be more nutritious. The latter is a process in which harmful bacteria multiply and the food cannot be eaten.
"For example, the famous Swedish traditional delicacy canned herring is made from lightly rotten fermented herring."
"Inuit kiwiak is a bit rougher. The method of making this kind of food is very complicated and takes a long time to complete. At least it is not something I can make in my hundred days of survival.
"
"To put it simply, the method of making this kind of food is to put the petrel carcass without processing, without plucking the hair or removing the internal organs. It is placed directly into the body of the seal, soaked in the seal's gastric juice, and then sewn with the seal's body.
Grease seal.”
"Then the seal is buried in the frozen soil and fermented for 2 to 3 years. Then the seal is dug out. Then the belly is cut open and the seabirds are taken out, which can be eaten directly."
In terms of production techniques, it is actually raw meat because it has not been roasted at high temperatures and the protein itself is not denatured.
"Because the feathers will not ferment, they will maintain the original shape of the seabird, and you can't even see any changes. You can imagine the cost of that kind of food.
[Holy shit, is this fucking food for humans to eat?]
【Too hard...】
[I bought canned herring once, and the taste is still unforgettable]
Bi Fang chuckled when he saw a kind of wailing in the barrage in the live broadcast room.
"There are actually two ways to eat it. The first one is to pluck the tail of the bird and suck it from the seabird's tail with your mouth to suck out the fermented and decayed internal organs. I heard it has a taste similar to bran and natto.
and the taste of the fermentation mixture combined.”
"The second way to eat it is to smear the contents of the bird's belly onto the barbecue and eat it."
With the development of human history, the custom of eating cooked meat has taken root among the Inuit people, and with the availability of fresh vegetables, the opportunities to obtain vitamins from raw meat have decreased, so they marinated puffins.
Serve as a condiment on grilled meats.
Hearing this, everyone was dumbfounded.
I originally thought that canned herring was invincible, but I didn’t expect that there is a more powerful food than it?
The eating method is even more vigorous!
[If it is not treated, it means there is feces...]
[The intestinal tract of birds is different from that of other animals. If you have it, it should be fine]
[It’s so harsh that I already want to vomit]
【I happened to be eating too, woo woo woo】
Water lovers find it hard to believe that humans actually eat this kind of food, but for the Inuit, it is a rare delicacy that can provide them with vitamins that are in short supply in the Arctic.
This is a forced adaptation of human beings to the living environment. It is simply impossible to expect it to be delicious.
Bi Fang had never tasted canned herring, but he thought that the taste was definitely not very good, and he did not dare to try it easily.
His sense of smell is much more sensitive than ordinary people, and he is afraid that he might smoke it if he smells it.