Wrapped 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 both as food and medicine. They are often called "medicine on the dining table" because they contain many health-beneficial components. Perilla leaves complement the drawbacks of pork or raw fish, making them a good food pairing. What effects might they have?

Perilla leaves = Perilla leaves... Reduces the greasiness of meat, fishy smell of raw fish, 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. They contain a lot of vitamins and have aromatic compounds such as perillaldehyde, limonene, and perillaketone, which create a refreshing and invigorating scent. These compounds help reduce the greasy taste of pork and the fishy smell of raw fish. They also contain plant-based nutrients such as vitamins A and C, tyrosine, lysine, and linolenic acid, which can supplement the nutritional deficiencies of pork and raw fish.

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 includes 8,984mg of essential amino acids, which are essential components of dietary protein. The protein content of chicken breast, a symbol of high-protein foods, is 22.97g. When meat is grilled, substances 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 preventing colon cancer, it is better to boil pork before eating.

Reduces triglycerides and cholesterol... Contributes to the prevention and regulation of inflammation and hyperlipidemia

Perilla leaves help reduce triglycerides and cholesterol caused by pork consumption in the body. Plant bioactive substances and unsaturated fatty acids play such roles. They have a beneficial effect in reducing bad cholesterol (LDL), contributing to the prevention and regulation of hyperlipidemia and arteriosclerosis, thereby preventing vascular diseases. They also have an effect in inhibiting the proliferation of colon cancer and blood cancer cells. Contributing to the prevention of inflammation and allergies, they are used in skin creams, soaps, and medicines. They are rich in minerals such as calcium, iron, magnesium, and phosphorus, as well as vitamins.

Another controversy over grilled 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 hind leg meat contains 1.5 times more protein than pork belly, but has about one-third the calories. Pork is rich in vitamin B1, which helps reduce fatigue and supports carbohydrate metabolism and nerve activity. The vitamin B1 content in pork is highest in tenderloin, followed by hind leg, and then front leg. Thirty years ago, when people mainly ate boiled pork, colon cancer was less common. Now, it ranks first or second among all cancers. Boiling meat is healthier.