Wrapping boiled pork and sashimi in perilla leaves... Did it cause a change in my body?

Perilla leaves have a unique aroma, flavor, and nutrients, and are used for both culinary and medicinal purposes.

There are many beneficial ingredients for health, so much so that it is called the "medicine on the dining table."

 

Perilla leaves complement the drawbacks of pork or raw fish, making the food pairing well-matched. What effects might this have?

 

Perilla leaves = Perilla leaves... Reduces the greasiness of meat, minimizes fishy smell in sashimi, and supplements nutrition

 

Perilla leaves, in the literal sense, refer to both wild and cultivated perilla leaves, but most of the perilla leaves distributed in the market are cultivated perilla leaves.

 

It contains a lot of vitamins and has refreshing and invigorating scent components such as perilla aldehyde, limonene, and perillaketone, which help reduce the greasy taste of pork and the fishy smell of raw fish.

 

Vitamins A and C, tyrosine, lysine, and linolenic acid, which are plant-based nutrients, can help compensate for the nutritional deficiencies of pork and sashimi.

 

 

When I checked the amount of protein... it's similar to chicken breast. Tastes good.

 

According to the National Standard Food Composition Table, 100g of pork (lean meat) contains 19.45g of protein.

 

It also contains 8,984 mg of essential amino acids, which are the protein components that must be consumed through food.

 

The symbol of 'high protein' chicken breast contains 22.97g of protein. When grilled, carcinogens such as benzo[a]pyrene, classified as Group 1 carcinogens by the International Agency for Research on Cancer (IARC), can be produced.

 

For health reasons such as colon cancer prevention, it is better to boil pork before eating.

 

Reduces triglycerides and cholesterol… Contributes to preventing inflammation and hyperlipidemia.

 

Perilla leaves help reduce triglycerides and cholesterol caused by pork consumption in the body.

 

Plant physiologically active substances and unsaturated fatty acids play such roles.

 

It has a beneficial effect of reducing bad cholesterol (LDL), helping to prevent and control hyperlipidemia and arteriosclerosis, thereby contributing to the prevention of vascular diseases.

 

It also has the effect of inhibiting the proliferation of colon cancer and blood cancer cells.

 

It also contributes to inflammation-allergy prevention and is used in skin creams, soaps, and medicines.

 

It contains a lot of minerals such as calcium, iron, magnesium, phosphorus, and vitamins.

 

 

Another controversy over scaffolded pork belly... "Boil it like before and enjoy"

 

There are frequent controversies about pork belly with a lot of fat. Grilling and eating it is also problematic.

 

Pork rear leg meat contains 1.5 times more protein than pork belly, but has about one-third the calories.

 

Pork contains a lot of vitamin B1, which helps reduce fatigue and supports carbohydrate metabolism and nerve activity.

 

Vitamin B1 in pork is most abundant in tenderloin, followed by the hind leg meat, and then the front leg meat.

 

Thirty years ago, when pork boiled meat was mainly eaten, colon cancer was rare. Now, it ranks first or second among all cancers. Boiling meat is better for health.