What do you eat to reduce diabetic retinal hemorrhage?

Abstract: what can reduce the diabetic retinal hemorrhage? Is eggplant good for your eyes? Then, let’s take a look at the experts’ introduction to Mingmu diet, hoping to help you., The reason why eggplant has this effect is closely related to the special compounds it contains. Eggplant contains saponins, which can reduce cholesterol., Eggplant is a kind of high-quality and cheap vegetable. It is also a good food for cardiovascular patients, especially for patients with arteriosclerosis, hypertension, coronary heart disease and scurvy. Eat eggplant often, but also prevent hypertension caused by cerebral hemorrhage and diabetes caused by retinal hemorrhage. The reason why eggplant has this effect is closely related to the special compounds it contains. Eggplant contains saponins, which can reduce cholesterol. Brazilian scientists tested obese rabbits and found that the cholesterol content of rabbits who ate eggplant juice decreased by 10% compared with rabbits who did not eat eggplant juice. An American magazine also ranked eggplant in the first place in its article on the 12 cholesterol reduction act. In addition, eggplant is rich in vitamin P, especially in purple eggplant. Vitamin P can enhance the adhesion between human cells, protect microvessels, improve the resistance of microvessels to diseases, maintain the normal permeability of cells and capillary walls, and increase the toughness and elasticity of microvessels. Eggplant also provides a lot of potassium. Potassium has an important physiological function in the human body. It can maintain the osmotic pressure in cells, participate in the process of energy metabolism, and maintain the normal excitability of nerves and muscles. Lack of potassium is easy to cause cerebrovascular rupture. Potassium can also help balance blood pressure and prevent hypertension. In addition, some important phytochemicals in eggplant can prevent oxidative damage, so as to avoid cardiovascular diseases caused by oxidation., When eating eggplant, some people are used to peeling. Unexpectedly, eggplant skin contains a lot of nutrients, and some healthy compounds are also high in eggplant skin. When eating eggplant, you’d better eat it with the skin., In addition, when burning or frying eggplant, it is easy to absorb oil, resulting in excessive oil intake. Here are two tips to avoid “eating” too much oil in eggplant. One is to steam the eggplant in a steamer before burning it, and then burn it. It is not easy to absorb a lot of oil. Second, when frying eggplant, do not put oil first, fry eggplant over a low heat, wait until the water of eggplant is fried and the eggplant meat becomes soft, and then burn it with oil., Because eggplant is cold and slippery, people with spleen stomach deficiency cold and intestinal slippery diarrhea should not eat more. Other studies have shown that it is better for surgical patients not to eat eggplant a week before operation, because it contains a substance called SCAs, which will delay the patient’s recovery time and affect the patient’s recovery speed., The reason why

eggplant has this effect is closely related to the special compounds it contains. Eggplant contains saponins, which can reduce cholesterol.

eggplant is a kind of high-quality and cheap vegetable. It is also a good food for cardiovascular patients, especially for patients with arteriosclerosis, hypertension, coronary heart disease and scurvy. Often eat eggplant, also can prevent hypertension caused by cerebral hemorrhage and diabetes caused by retinal hemorrhage.

eggplant has this effect, which is closely related to the special compounds it contains. Eggplant contains saponins, which can reduce cholesterol. Brazilian scientists tested obese rabbits and found that the cholesterol content of rabbits who ate eggplant juice decreased by 10% compared with rabbits who did not eat eggplant juice. An American magazine also ranked eggplant in the first place in its article on the 12 cholesterol reduction act. In addition, eggplant is rich in vitamin P, especially in purple eggplant. Vitamin P can enhance the adhesion between human cells, protect microvessels, improve the resistance of microvessels to diseases, maintain the normal permeability of cells and capillary walls, and increase the toughness and elasticity of microvessels. Eggplant also provides a lot of potassium. Potassium has an important physiological function in the human body. It can maintain the osmotic pressure in cells, participate in the process of energy metabolism, and maintain the normal excitability of nerves and muscles. Lack of potassium is easy to cause cerebrovascular rupture. Potassium can also help balance blood pressure and prevent hypertension. In addition, some important phytochemicals in eggplant can prevent oxidative damage, so as to avoid cardiovascular diseases caused by oxidation.

when eating eggplant, some people are used to peeling. Unexpectedly, eggplant skin contains a lot of nutrients, and the content of some healthy compounds in eggplant skin is also high. When eating eggplant, you’d better eat it with the skin.

in addition, it is easy to absorb oil when burning or frying eggplant, resulting in excessive oil intake. Here are two tips to avoid “eating” too much oil in eggplant. One is to steam the eggplant in a steamer before burning it, and then burn it. It is not easy to absorb a lot of oil. Second, when frying eggplant, do not put oil first, fry eggplant over a low heat, wait until the water of eggplant is fried and the eggplant meat becomes soft, and then burn it with oil.

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should not be eaten more because eggplant is cold and slippery, spleen and stomach deficiency cold, intestinal slip and diarrhea. Other studies have shown that surgical patients had better not eat eggplant a week before operation, because it contains a substance called SCAs, which will delay the patient’s recovery time and affect the patient’s recovery speed.