During the cold winter season, eating high-calorie foods can help generate heat in the body and resist the invasion of cold waves. Many people choose to eat beef as it is high in protein, low in fat, delicious in taste, and has good nutritional value. It can replenish the body with a large amount of essential nutrients and is loved by the public. So, what are the benefits of eating beef in winter?
The Health Benefits of Beef
Beef has the effects of tonifying the center, benefiting Qi, invigorating the spleen and nourishing the stomach, relieving thirst, and stopping salivation. It is suitable for people who have shortness of breath, anemia, chronic illness, soreness of muscles and bones, and pale face and red eyes. Different types of beef have different effects. Water buffalo beef is beneficial for nourishing the fetus and replenishing vitality, while yellow cattle beef can invigorate the center, benefit Qi, and strengthen tendons and bones, nourishing the spleen and stomach. Let's take a look at the benefits of eating beef in winter.
Benefits of Eating Beef in Winter
Supplementing Creatine
Beef contains higher levels of creatine than any other food. Creatine is the source of muscle fuel and can effectively replenish ATP (adenosine triphosphate). Supplementing creatine in the body is especially helpful for enhancing physical strength and muscle growth, making exercise more enduring.
Enhancing Immune System
Beef is rich in protein, and its amino acid composition is closer to the needs of the human body compared to pork. Therefore, it can effectively enhance the body's immune system, supplement body energy, and repair tissues. It is particularly suitable for people in the recovery stage after surgery and adolescents who are in the stage of growth and development.
Tonifying Qi and Warming the Stomach
Beef contains abundant protein with amino acid composition closer to the human body's needs. Eating beef in winter can also warm the stomach. Different types of beef have different tastes and properties. Yellow cattle beef has a sweet taste and warm property, while water buffalo beef has a sweet taste and cold property. When choosing beef in winter, it is advisable to choose the warm yellow cattle beef to achieve the goal of warming the body.
Boosting the Immune System
Beef is rich in minerals such as zinc and magnesium. Zinc is an antioxidant that aids in protein synthesis and muscle growth. It works together with glutamate and vitamin B6 to enhance the immune system. Magnesium supports protein synthesis, enhances muscle strength, and improves insulin synthesis and metabolic efficiency.
Blood Tonic and Skin Nourishment
Beef is rich in iron and B vitamins. Iron is an essential mineral for blood production. Iron deficiency in the body can lead to iron-deficiency anemia, which can cause symptoms such as cold intolerance, fatigue, and poor complexion. Beef contains heme iron, which has a very high absorption rate and is an excellent source of iron.
Promoting Cell Development
Vitamin B12 in beef is crucial for cell production. It promotes the metabolism of branched-chain amino acids, and red blood cells play a role in delivering oxygen to muscle tissues, providing energy needed during high-intensity training.
Supplementing Energy and Maintaining Stamina
Beef contains alanine, which converts protein from the diet into glucose. If the body lacks carbohydrate intake, alanine can provide energy to the muscles to alleviate the deficiency. The greatest advantage of this amino acid is that it can release muscles from the burden of supplying energy.
Three Major Taboos for Eating Beef in Winter
Avoid Eating Beef and Pork Together
From the perspective of traditional Chinese medicine, beef has a sweet and warm nature, which can tonify the spleen, invigorate Qi, and strengthen the body. Pork has a sour and cold nature, which is greasy and yin-cold. The two have different natures and tastes, so they are not suitable to be eaten together.
Avoid Excessive Consumption of Beef
During the dry winter season, beef should be eaten in moderation because it tends to be dry and hot. Eating too much beef can easily lead to internal heat accumulation, and excessive consumption of beef may increase the risk of colon cancer and prostate cancer.
People Who Should Avoid Eating Beef
Beef has a high content of saturated fatty acids. It is especially not suitable for people with hyperlipidemia and cardiovascular diseases. The rough muscle fibers in beef are not easily digested, so it is not suitable for the elderly, children, and people with weak digestion to eat too much beef.
How to Make Beef More Nutritious in Winter
Beef has coarse fibers, so stewing is the most suitable cooking method to maximize its therapeutic effect. Stewing beef with clear water is the easiest to digest, and it is not easy to overcook. When cooking, you can add a few mountain dried vegetables, a piece of tangerine peel, or a small handful of tea leaves. This will help the beef cook faster and become tender.
Velveting Beef
When stir-frying beef, before adding it to the pan, mix the beef with starch or egg white, a little soy sauce, and water to make a paste. This can prevent the aging of beef protein, facilitate absorption by the human body, and prevent the destruction of vitamins in the meat. Beef that has been velveting and then stir-fried is more tender, without damaging the vitamins, making it more suitable for consumption by the elderly.
Beef with Vegetables
Beef is an acidic food, so when eating meat, it is advisable to eat more vegetables at the same time. Vegetables are alkaline foods that can neutralize the acidic substances produced by meat and are easier to digest. When stewing beef, adding some carrots can remove the gamey taste and supplement the beef with carotene and other vitamins, improving its nutritional value. When frying beef steak, it can be paired with onions, tomatoes, and other vegetables to not only make up for the low vitamin C content in meat but also inhibit the increase of cholesterol in the body.
Beef Soup
When using beef to make soup, the meat should be cut into larger pieces. This is because the soup itself only contains a small amount of vitamins, minerals, fats, and amino acids after the breakdown of protein. Beef contains soluble aromatic substances, which dissolve in the soup. The more aromatic substances dissolve in the soup, the stronger the taste of the meat soup. Therefore, drinking the soup while eating beef increases its nutritional value.
