Here are the dishes recommended by health experts to be included in drinking meals:
Tofu: Tofu is a familiar dish in Asian cuisine, containing high-quality plant protein, isoflavones and lecithin - ingredients that protect liver cells, support lipid metabolism and reduce inflammation.
According to research published in the Journal of Hepatology International, people who regularly consume tofu (3-5 times/week) have lower liver enzymes ALT and AST, while reducing the risk of non-alcoholic fatty liver disease - even in the group who regularly drink alcohol.
Soy protein helps inhibit CYP2E1 enzyme, a type of liver enzyme that is highly activated when drinking alcohol, thereby reducing the production of free radicals that are harmful to the liver.
Suggested processing: Boiled tofu with ginger fish sauce, tofu with tomato sauce, or steamed with mushrooms to keep nutrients, avoid frying, which increases saturated fat - increasing the burden on the liver.
Green and herbs: Green - especially mustard greens, lettuce, coriander, pennywort - contain soluble fiber and antioxidants such as vitamin C, chlorophyll, flavonoids.
These substances have the ability to slow down the absorption of Pethanol through the intestinal lining and enhance the activity of detoxification enzymes in the liver.
Eating raw or boiled vegetables at a drinking party helps reduce blood alcohol concentration by up to 20% after 90 minutes, compared to the group that only eats foods rich in protein and starch.
Vegetable fiber also limits constipation - a common condition in long-term drinkers - and prolongs digestion time, helping the liver process Pethanol slowly instead of being overloaded.
Eat with raw vegetables with grilled dishes, make vegetable salad or cook cool vegetable soup such as pennywort soup, amaranth soup.
White porridge or rice: Starch from white congee or rice is an important "support" for drinking. Complex carbohydrates help slow down the absorption of alcohol into the blood, stabilize blood sugar and protect the stomach lining from the irritating effects of alcohol.
People who eat starch (rice, potatoes, banh mi) before drinking alcohol have a blood alcohol concentration 25-35% lower than those who drink on an empty stomach.
Eating starch helps prevent insulin disorders and reactive hypoglycemia, which are causes of fatigue and headaches after drinking alcohol.
Dilute white porridge with tofu, white rice with vegetable soup or seaweed rolls - easy to eat, light and effective.
Alcohol has a negative impact on the liver and overall health, but the presence of healthy dishes can help slow down the absorption of Pethanol, reduce toxins and support the liver to work more effectively. Smart combination of food and drink can help you limit health risks without having to completely abandon communication life.
However, moderate alcohol consumption is still the most important principle to protect the liver in the long term.
