Yangmei wine is popular among people for its sweet and sour taste and rich nutrition. Many poplar wines can be seen on the market, and many people will also make home-made bayberry wine at home. However, even the best things will have two sides. Yangmei wine also has some side effects.
As early as the end of the Yuan Dynasty, the ancients knew that the preparation of bayberry wine had unique taste, rich aroma and mellow taste. According to the “Compendium of Materia Medicaâ€, it was recorded that the bayberry has the “spark, quench thirst, regulate five internal organs, wash stomach, and indignantly angered†and is actually young and old. All good Jiakou.
Yangmei wine is popular among people for its sweet and sour taste and rich nutrition. Many poplar wines can be seen on the market, and many people will also make home-made bayberry wine at home. But no matter how good things are, there are also two sides. Yangmei wine also has some side effects.
Side effects of Yangmei wine
Yangmei wine is very acidic, has a certain stimulating effect on the stomach, so people with hyperacidity are advised not to drink; then bayberry wine is a warm wine, people who get angry should drink less, people who drink too much can cause gum swollen Pain, red urine and other symptoms. People think that Yangmei wine is Sheng Jin appetizer, so the body heat or heat stroke will use this wine to ease, but as mentioned earlier, because of its warm characteristics, it will make the body more uncomfortable; diabetics do not drink, because Bayberry wine contains a lot of sugar, which can easily cause high blood sugar.
Although Yangmei wine has low alcohol content, drinking too much can still cause damage to the liver. Therefore, Yangmei wine is good but it must be consumed in moderation. The side effects of red bayberry wine should not be underestimated.
Carnitine, or trans. carnitine, is an amino acid, a quaternary ammonium cationic complex, which can be biosynthesized from both lysine and methionine and is involved in the metabolism of fat into energy in the body. Carnitine has two stereoisomerism: L-Carnitine, which is biologically active, and D-carnitine, which is non-biologically active. L-carnitine (L-carnitine) is an amino acid widely distributed in the liver, especially in myocardium and skeletal muscle. Most of the carnitine required by the body comes from meat and dairy products in the diet. [1]
Carnitine is an amino acid widely distributed in the liver, especially in cardiac muscle and skeletal muscle. Most of the carnitine components required by the body come from meat and dairy products in the diet. In addition, the body itself can synthesize part of methionine as raw material, and the body needs Vitamin C, iron, B6 and niacin as auxiliary factors of various enzymes in the reaction when biosynthesizing carnitine. L-carnitine is widely present in the body, especially in mitochondria. The concentration of L-carnitine was highest in the adrenal gland, followed by the heart, bone, muscle, adipose tissue and liver. Free L-carnitine is excreted in the urine. Plant-based foods contain less l-carnitine (in some cases none), as well as less lysine and methionine, the two essential amino acids that make carnitine. The l-carnitine content in animal food is high, especially in liver. Foods rich in L-carnitine include yeast, milk, liver, meat and other animal foods. Humans and most animals can also meet their physiological needs through synthesis within their bodies. L-carnitine is not deficient under normal conditions.
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