化学与健康（Chemistry and health）.doc

化学与健康（Chemistry and health） All along, I have paid great attention to the combination of various nutrients in my diet. For example, coarse fine grain to eat, do not eat greasy things too much, but also pay more attention to collect dietary information on newspapers and magazines, and promptly copied them. Gradually, I find that these are related to the chemical knowledge. For example: Northwest China residents love to eat smoked pork (i.e., bacon, Bacon) in southern Sichuan minorities salt salt, but the main cause of the pork is precisely the gastric cancer; in addition, the high incidence of nasopharyngeal carcinoma in Guangdong province and relevant people like eating salted fish. The most fundamental reason for this is mainly smoked foods containing carcinogens: polycyclic aromatic hydrocarbons, especially benzopyrene. Fried and baked foods also contain benzopyrene compounds. There is vitamin B6, B9 and B12 combination of the three can keep a good memory, and rich in these three foods are: spinach, oranges, lean meat, eggs, fish, shrimp, crab, poultry, malt, walnut and bean etc.. So I became interested in the relationship between chemistry and diet and health. The note is more and more thick. After studying chemistry and society this semester, the subject of chemistry and health has helped me deepen my understanding of chemistry and dietary health. Chemistry not only has great relationship with our diet, even our body is composed of some chemical elements, these elements include: carbon, oxygen, hydrogen, nitrogen, calcium, phosphorus, chlorine, sulfur, sodium, potassium, magnesium, iron, copper, manganese, zinc, iodine, fluorine, selenium (trace elements). And every day we have to add a certain amount of nutrients, such as protein, sugar, fat and so on. Protein is the basic component of material basis for the maintenance of our life is the activities of the bodys tissues and cells, which accounts for about 18% of the total body protein, is closely related with a