Why eating staple foods will reduce the demand for vitamin C actually starts with a "slag receptor".

Vitamin C is a powerful antioxidant and is necessary for collagen formation.

Collagen, on the other hand, is the main component of the body's connective tissue, which is essential for the structure and support of the body, including blood vessels.

Therefore, when vitamin C is deficient, as long as there is a little pressure on the outside, the blood may seep out of the blood vessel wall, causing bleeding, which is scurvy.

Once you get scurvy, you may experience bleeding gums, loose teeth, difficult wounds, joint pain, and more.

The absorption of glucose and vitamin C is actually "competitive".

In the 70s of the 20th century, John Te, a professor emeritus at the University of Washington, proposed his glucose-ascorbic acid antagonism, also known as the GAA theory, which states that elevated glucose levels in the body will hinder vitamin C from entering cells to play a role.

This is because glucose and vitamin C have similar chemical compositions, and they enter cells through the same "glut-1 receptor".

Glut-1 receptors prefer glucose over vitamin C, which means that when there is a chance to "compete", it will choose sugar over vitamin C.

Bi Fang explained a lot, and finally changed it to a popular saying: "In other words, this receptor is very fond of vanity, and if there is a good one, it will kick the almost one away." ”

[Got it, scum receptor! ] 】

[Facts aside, isn't there anything wrong with vitamin C? 】

[It's just a taste!] 】

The main source of glucose is carbohydrates, so if you don't consume carbohydrates, the demand for vitamin C is naturally not high, and the reason why seawater crews are prone to scurvy is because they eat too much black bread.

Thinking of this, Bi Fang nibbled on another piece of fish meat, sipped it, and spit out a fish bone.

What is the smell of turf, Bi Fang has already forgotten about it, it belongs to something that was taken out of the memory palace, frozen with liquid nitrogen, and then shot with a flame gun and turned into a sieve powder.

It was a purely painful memory, with an earthy smell mixed with dry dead grass and an ice-like taste, far less delicious than the fat and fat it is now, and the cells in the whole body that entered the low metabolism seemed to come to life in an instant and return to work.

River fresh seafood will have an extra muddy smell, especially when eaten raw, but at this time, Bi Fang's mouth has become an extremely rare delicacy.

At least it's much better than Kiviak, the traditional Inuit delicacy.

Thinking of this, Bi Fang added again.

"Actually, what I just described is not entirely accurate, and the Inuit people don't eat all raw meat, but more of an aged raw meat, that is, a naturally fermented food that is not processed in any way, called kiwiak, that is, 'pickled puffin'."

"Because of the lack of food, especially the lack of vitamin sources such as green vegetables, the high-latitude ethnic groups basically have similar customs of eating raw meat, on the one hand, there is a lack of fuel, and on the other hand, it is to supplement vitamins, but raw meat is inconvenient to preserve, especially in summer, so they still eat fermented raw meat more."

It is not easy for the Inuit to live in Greenland, otherwise they would not have been frozen to death in an igloo.

Therefore, every spring and summer, they will go out to hunt and collect food that can survive the whole winter, which is a necessary process, and if they can't do it, they are very likely to freeze to death in winter.

There will be no one to help you, because most people are struggling to survive on their own, not because they are unwilling, but because they have no spare strength to help, even if they have spare strength, how long can they help?

Greenland is icy and snowy, which is indeed conducive to food preservation, but the temperature can reach above zero in summer, and it is okay to leave it for a week, but it will rot after a long time, so it can only be fermented artificially.

Fermentation and decay are two different things, the former is the process of beneficial bacteria using organic matter, which is beneficial to the human body and even more nutritious when eaten, while the latter is the process of reproduction of harmful bacteria, and things cannot be eaten.

"For example, the famous traditional Swedish delicacy of canned herring is made from lightly rotted and fermented herring."

"The Inuit Kiwiak is a little more rugged, the food preparation method is very complicated and takes a long time to complete, at least not in the hundred days of my existence."

"The way this food is made is simply to leave the carcass of the petrel untreated. No plucking, no internal organs, directly put into the body of the seal, soaked in the seal's gastric juice, sutured and then sealed with seal fat. ”

"Then the seals are buried in the permafrost, fermented for two to three years, and then the seals are dug out, and then the bellies are cut open, and the seabirds are taken out, and they can be eaten directly."

In terms of production techniques, it is actually still raw meat, because it has not been grilled at any high temperature, and the protein itself is not denatured.

"Because the feathers don't ferment, they still keep the shape of the seabird, and you can't even see any changes, so you can imagine what the cost of that food will look like.

[Damn, this is something that people eat? 】

[It's too hard.。。。 】

[I bought canned herring once, and the taste is still unforgettable]

Seeing a kind of wail in the barrage in the live broadcast room, Bi Fang smiled.

"There are actually two ways to eat it, the first is to pluck out the bird's tail and suck it through the seabird's moon gate with its beak to suck out the fermented and rotten internal organs, which is said to have a taste similar to bran and natto, and a combination of fermented mixtures."

"The second way to eat it is to coat the contents of the bird's belly on the roast meat and eat it."

As the course of human history, the custom of cooking meat for consumption has taken root among the Inuit, and with the availability of fresh vegetables, the opportunity to obtain vitamins from raw meat has diminished, and they have eaten pickled puffins as a seasoning on grilled meats.

Hearing this, everyone was dumbfounded.

I thought that canned herring was already invincible in the world, but I didn't expect that there was more fierce food than it?

The way to eat is even more vigorous!

[Don't deal with it.,It means there's feces.。。。 】

[The intestines of birds are different from other animals, if you have them, you can pull them, and they should be fine]

[It's too heavy, I already want to vomit]

[I happened to be eating, woo woo]

It's hard to believe that humans eat this food, but for the Inuit, it's a rare delicacy that provides them with a much-needed vitamin in the Arctic.

This is a forced adaptation of human beings to the living environment, and it is impossible to expect it to be delicious.

Bi Fang had never tasted canned herring, but the taste was definitely not good, and he didn't dare to try it easily.

His sense of smell is much more sensitive than that of ordinary people, and he is afraid that he may smoke it if he smells it.

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