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The 2nd Management Upgrade Launch Conference

The 2nd Management Upgrade Launch Conference

2022-12-09

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Things to keep in mind when choosing a cake

Things to keep in mind when choosing a cake

2022-10-12

1. Try to avoid buying cakes that contain hydrogenated vegetable oil. Currently, most cakes topped with "fresh milk" actually use hydrogenated vegetable oil, and the flaky crusts underneath often include either hydrogenated vegetable oil or margarine. A healthier alternative would be cakes made with real whipping cream and butter. 2. Steer clear of puff pastry cakes whenever possible. Puff pastry requires a significant amount of fat, resulting in a product that’s nutritionally poor. In most cases today, these cakes are made with vegetable shortening, which contains trans fats. While both are high-calorie treats, cheesecake is a slightly better option—after all, cheese provides essential nutrients like calcium, vitamins A and D, B-complex vitamins, and protein. In contrast, shortening offers nothing but trans fats and empty calories. 3. When purchasing cakes at the supermarket, always check the expiration date carefully and opt for cakes from reputable brands whenever possible.

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Which foods contain "bad fats"?

Which foods contain "bad fats"?

2022-10-12

Fat, the only substance in natural foods capable of providing aromatic compounds, has long been a focal point of attention across various fields. The primary components of fat—over 95%—are fatty acids, and these molecules differ significantly in their molecular structures, physicochemical properties, and food sources. As a result, their impact on health is mixed, making it difficult to draw definitive conclusions. However, the nutrition community currently agrees that excessive intake of saturated fatty acids (found in palm oil, coconut oil, butter, lard, and other sources) and trans fats (derived from partially hydrogenated vegetable oils) can be detrimental to health, increasing the risk of conditions like atherosclerosis, coronary heart disease, and hypertension. Among these, trans fats are arguably the "worst," as they not only elevate the risk of cardiovascular and cerebrovascular diseases but may also contribute to impaired fetal development, heightened cancer risks, and even diabetes. To minimize exposure, daily intake of trans fats should ideally remain below 2.2 grams—equivalent to no more than 1% of total daily energy consumption. Trans fats are naturally present in very small amounts in foods; instead, they primarily arise from a specific food-processing technique: the hydrogenation of oils. Hydrogenated oils have become widely used in the food industry due to their appealing taste, ability to create flaky textures, extended shelf life (thanks to their resistance to oxidation), durability during frying (even at high temperatures), and low production costs. When shopping, consumers should pay close attention: if a food label lists ingredients such as "vegetable oil," "refined vegetable oil," "vegetable fat," "hydrogenated vegetable oil," "shortening," or "vegetable cream," without specifying the exact type of oil—like soybean, peanut, rapeseed, or palm oil—it’s safe to assume that hydrogenated oils have been used in the product.

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What are the common types of cookies?

What are the common types of cookies?

2022-10-12

When we usually watch TV at home, it’s common to see cookies placed on the table or tucked away in cabinets. Many people enjoy munching on cookies while watching TV and chatting—this is a frequent go-to activity for countless households. With their delightful, crunchy texture, cookies have won the hearts of countless snack lovers. But what are the most common types of cookies out there? So, what are the typical kinds of cookies? 1. **Soda Crackers**: These crackers contain very little sugar and oil, though they do include a moderate amount of yeast, giving them that distinctive, slightly yeasty aroma characteristic of fermented products. During the baking process, baking soda is added, which can affect the B vitamins naturally present in the flour. As a result, these crackers aren’t exactly the most nutritious option—something many people mistakenly believe. 2. **Cookies (Chocolate Chip Cookies)**: This type of cookie stands out for its higher sugar and fat content, while being relatively low in protein. Just one small cookie can pack more calories than an entire glass of strawberry juice! Despite this, they’re incredibly popular due to their irresistibly crispy, crumbly texture and rich, aromatic flavor. Made primarily with cake flour, they remain a favorite among consumers. 3. **Wafer Cookies**: These cookies are also quite high in calories, but they have a notably lighter, airier texture because of their lower density. The main ingredients typically include glutinous rice flour and starch, making them a beloved choice for many customers who appreciate their delicate, melt-in-your-mouth quality. 4. **Filled Cookies**: As the name suggests, these cookies feature a filling sandwiched between two layers of biscuit. Common fillings include sweet options like jam or chocolate, as well as richer, buttery spreads. While delicious, it’s worth noting that consuming too many of these cookies may lead to overheating in the body, so moderation is key! 5. **Whole Wheat Cookies**: Though these cookies still contain a fair amount of fat, they’re packed with impressive nutritional value compared to other varieties. However, their texture tends to be slightly less appealing than other types of cookies, leaving some folks wishing for a bit more crispness. 6. **Meicai Cookies**: Recently gaining popularity online, Meicai Cookies offer a savory, fragrant, and delightfully crunchy treat perfect for breakfast or afternoon tea. Available in three flavors—original, spicy, and Meicai Pork Belly—they all share a similar level of crispiness. The spicy version has just a hint of heat and a touch of saltiness, while the original flavor strikes a balance, perhaps leaning slightly toward a subtle sweetness.

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Developing low-sugar bread: A boon for people with diabetes

Developing low-sugar bread: A boon for people with diabetes

2022-10-12

If you consume excessive amounts of sugar from ingredients like wheat and sugar, your liver and fat cells may accumulate excess fat, increasing the risk of obesity. Moreover, the salt added to bread can accelerate sugar absorption, causing blood glucose levels to spike rapidly—potentially triggering diabetes and arteriosclerosis, as well as raising the risk of conditions like cerebral infarction and myocardial infarction. Low-sugar bread replaces part of the wheat flour with alternative ingredients such as soybean flour and bran. By boosting the fiber content, this type of bread helps slow down the absorption of sugars after consumption. Great care has also been taken in enhancing the bread’s flavor. Available in three varieties—plain, “tangerine peel” flavored (with candied tangerine peel), and “deer baby” flavored (featuring candied red azuki beans)—the recipes retain the original sugar levels without compromising taste. Notably, no artificial sweeteners have been used; instead, the natural flavors of the ingredients themselves are fully highlighted. After being tested by diabetic patients hospitalized at the university hospital, the newly developed low-sugar bread was confirmed to place less strain on the pancreas compared to regular bread, resulting in a slower rise in blood glucose levels. One diabetic patient who tried the low-sugar bread remarked: "It’s surprisingly easy to eat—and actually tastes pretty good!" She added, "I hope patients won’t have to endure or force themselves to enjoy their favorite bread anymore, while ensuring it remains gentle on their bodies."

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5 Principles of Healthy Eating

5 Principles of Healthy Eating

2022-10-12

High-salt diets and insufficient intake of fruits and vegetables are dietary habits that pose significant health risks to the population in our country. In recent years, researchers have been exploring key principles for healthy eating, and multiple international research institutions have released studies analyzing and interpreting these findings. Start your day with a nutritious breakfast. Skipping breakfast can trigger the brain to send signals for high-calorie foods, increasing the likelihood of overeating at lunch and dinner. Studies show that individuals who regularly skip breakfast may live, on average, 2.5 years shorter. A well-balanced breakfast should include at least three food groups: starchy staples like bread or multigrain porridge, high-quality protein sources such as eggs or lean meat, and fresh fruits and vegetables. Dinner should be eaten earlier—opting for an early evening meal not only aids digestion and nutrient absorption but also ensures better sleep quality. Research from a global health institute reveals that having dinner after 9 p.m. significantly raises the risk of developing breast and prostate cancer. Additionally, eating right before bed increases the risk of hypertension by 27%. If you must eat late, avoid going straight to sleep; instead, wait at least two hours before lying down. When it comes to meal composition, start with vegetables, followed by protein-rich items like meat, and finish with carbohydrates such as rice or steamed buns. This order helps minimize post-meal blood sugar spikes and reduces overall glucose fluctuations. Compared to those who rarely eat home-cooked meals, people who regularly dine at home have a 14% lower risk of developing type 2 diabetes. Researchers from a university’s School of Public Health found that individuals who eat at home six or more times per week not only enjoy better physical health but also report higher life satisfaction and greater overall happiness. Eating slowly is crucial—rushing through meals can make it easier to gain weight. For instance, people who never watch TV during meals have a 37% lower risk of obesity compared to those who often eat while distracted by the screen. Taking your time, savoring each bite, and chewing thoroughly allow you to better recognize hunger and fullness cues, promoting both efficient nutrient absorption and improved digestive health.

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