Studji wrew li jekk tiekol spiss il-ħames tipi ta 'ikel li ġejjin, moħħok ikun bil-mod, goff, u saħansitra jnaqqas il-memorja tiegħek.
1. Meraq tal-larinġ frisk biz-zokkor
Il-meraq tal-larinġ biz-zokkor għandu aktar kaloriji u aktar zokkor mis-soda. Huwa rakkomandat li tiekol frott nej.
2. Bajda Songhua
Il-bajd Songhua fih ċertu ammont ta 'ċomb, li jista' jikkawża avvelenament taċ-ċomb. Il-manifestazzjonijiet ta 'avvelenament taċ-ċomb huma nuqqas ta' rqad, anemija, iperattività, ritardazzjoni mentali u l-bqija.
Lead can replace other minerals such as iron, calcium and zinc in the nervous system. Therefore, lead is a major "killer" of brain cells. Popcorn and popcorn are mainly foods containing lead. It should be noted that the lead content of "lead-free Songhua egg" is not zero, but lower than the corresponding national standards. It is also not suitable to eat in large quantities.
3. Bubble gum
Għalkemm il-gomma naturali fil-bubble gum mhix-tossika, l-ewwel-lastiku abjad tal-klassi użata biex tagħmel il-bubble gum hija miżjuda b'addittivi bħal aċċeleratur tal-vulkanizzazzjoni u antiossidant b'ċerta tossiċità, li tkun ta' ħsara għal saħħtek jekk tiekol aktar.
Foods containing too much saccharin and monosodium glutamate will damage brain cells and tissues; Monosodium glutamate is safe to eat in small amounts, but it is best not to eat for infants under the age of one year and pregnant women in late pregnancy. The consumption of monosodium glutamate in infants may cause brain cell necrosis; Pregnant women eating monosodium glutamate will cause fetal zinc deficiency and affect the child's intellectual development.
4. Glutamat monosodju
The daily intake of flavor essence per person should not exceed 6 grams. Excessive intake will increase the content of glutamate in the blood, limit the human body's use of calcium and magnesium, cause short-term symptoms such as headache, panic and nausea, and have adverse effects on the human reproductive system.
5. Stinky tofu, ikel moqli
Stinky tofu huwa faċilment imniġġes minn mikro-organiżmi fil-proċess ta 'fermentazzjoni. Fih ukoll ammont kbir ta 'nitroġenu bażi volatili u sulfide ta' l-idroġenu. Hija wkoll sustanza li titmermer li tiddekomponi l-proteina u hija ta 'ħsara għall-ġisem tal-bniedem.
Ikel li fih perossidu tal-lipidi, ikel moqli b'temperatura taż-żejt 'il fuq minn 200 grad u ikel espost għax-xemx għal żmien twil, bħal ħut affumikat, papra mixwi u wiżż mixwi, fihom aktar perossidu tal-lipidi, li jakkumulaw fil-ġisem, jagħmlu ħsara lil xi metabolika sistemi ta 'enżimi u jippromwovu tixjiħ prematur jew dimenzja tal-moħħ.
