What are the benefits of eating pig blood in patients with heart disease? Regular consumption of pig blood is of great benefit to the cardiovascular system of the elderly. The elderly are susceptible to cardiovascular and cerebrovascular diseases, gout, diabetes and so on. In recent years, it has been found that the elderly often eat pig blood, which is of great benefit.
According to the measurement, the average protein content of pig blood is four times that of pork, five times that of egg and three times that of beef. The iron content in pig blood hemoglobin accounts for at least 65% of the total, which is more than twice that of pig liver, and almost all of them are very easily absorbed divalent iron. In addition, pig blood also contains more than ten trace elements such as potassium, calcium, phosphorus, magnesium, zinc and copper.
Eating more pig blood can supplement the lack of protein in the elderly, improve immune function, improve blood circulation, enhance physique and prevent diseases. Pig blood contains essential elements such as zinc and copper, which has anti-aging effect.
I recommend some patients with cardiovascular and cerebrovascular diseases, gout and diabetes. They often take pig blood, 250 grams each time, and cook them for a period of time.
For the elderly with cerebral arteriosclerosis and memory loss, they can often take pig blood tofu soup, which can reduce the symptoms of cerebral arteriosclerosis and increase memory, because tofu contains a component that can increase the amount of acetylcholine, namely lecithin. Once lecithin enters the human body, it will release acetylcholine, so as to quickly restore the connection between nerve cells, improve memory, move flexibly and think quickly.