Disclaimer: The content of the article is for reference only, the storyline is purely fictional, intended to popularize health knowledge, if you feel unwell, please seek medical attention offline.
"Green onions are the 'killers' of heart attacks?" This statement made Zhang Xiaoying feel confused and doubtful.
As a 44-year-old ordinary housewife, she has always thought that green onions are a nutritious and healthy vegetable, how could she suddenly become a "heart attack killer"? What the hell is going on?
Just two days ago, Zhang Xiaoying accidentally discovered this statement when she was reading health information.
According to reports, an expert named Dr. Li said that green onions contain a substance called "sulfide", and long-term intake of large amounts will cause certain cardiovascular damage and increase the risk of heart attack.
In addition, Dr. Lee suggested that to prevent heart disease, you should eat three more foods: olive oil, nuts and berries.
This news shocked Zhang Xiaoying.
As a standard Chinese family, green onions are a regular at their table.
Whether it's stir-frying, making soups, or cold salad, green onions are an indispensable seasoning.
You know, her family's diet has always been regarded as relatively healthy, how can there be such a hidden danger?
Immediately, Zhang Xiaoying couldn't wait to look up relevant medical research to learn more about the basis of this statement.
In an online search, she quickly found an article published in the International Journal of Cardiology [1], which delved into the relationship between green onions and heart health.
According to the article, green onions do contain a compound called "sulfide", which promotes the aggregation of platelets and increases blood viscosity, which increases the risk of blood clots.
Long-term intake of large amounts of green onions may cause certain damage to the cardiovascular system and increase the incidence of coronary heart disease, myocardial infarction and other diseases.
In addition, the article also mentions that certain groups of people are more susceptible to the "injury" of green onions, such as middle-aged and elderly people, patients with high blood pressure, and people with a family history of coronary heart disease.
These people are more likely to have vascular dysfunction due to their own physiological characteristics or disease conditions, and are highly susceptible to the adverse effects of the "sulfides" in green onions.
Seeing this, Zhang Xiaoying suddenly felt a chill in her heart. Her father is a high blood pressure patient and likes to eat green onions.
You know, green onions are an indispensable seasoning in home-cooked dishes, if it is really so "terrible", then wouldn't it be difficult to protect my father's heart health?
So, Zhang Xiaoying immediately called her father and informed her of the situation.
When my father heard about this, he was also quite surprised, he never thought that his favorite green onion would also cause damage to his heart.
"From today onwards, I will eat less green onions and more olive oil, nuts and berries.
The doctor said it was better for my heart and I needed to adjust my diet as soon as possible. Father solemnly promised.
In this regard, Zhang Xiaoying also expressed his agreement and support.
She decided to start with her own family, reduce the amount of green onions appropriately, and at the same time supplement more heart-healthy foods recommended by doctors.
After all, it's the health of your family that matters.
Under Zhang Xiaoying's active guidance, the whole family began to pay attention to adjusting their eating habits, eating as little green onions as possible, and supplementing more ingredients such as olive oil, nuts and berries.
My father insisted on doing some simple aerobic exercises every day, and the effect was also obvious, and his blood pressure and fat indicators were reduced.
With the passage of time, the physical condition of Zhang Xiaoying's family has improved significantly.
My father's high blood pressure was better controlled, and the family's heart function was healthier and stronger.
This made Zhang Xiaoying feel relieved, and she was more convinced that green onions may indeed pose a certain threat to heart health.
Through this experience, Zhang Xiaoying understands that we should not blindly believe some popular theories, but should conduct an objective analysis of health problems based on the results of authoritative medical research.
At the same time, she also deeply understands that to protect the health of our families, we need each of us to take active action, change unreasonable living habits, and consume more nutrients that are beneficial to the heart.
Only in this way can we better prevent the occurrence of various cardiovascular and cerebrovascular diseases and have a healthy and happy future.
Zhang Xiaoying is determined to continue to pay attention to these issues, and to encourage her family and friends to pay attention to her own health and build a healthier society together.
[1] Allison, M. J., et al. (2015). "Garlic and cardiovascular disease risk factors: a review of the evidence." Nutrition Journal, 14(1), 1-9.
[2] Leng, S., et al. (2020). "Effects of olive oil, nuts, and berries on cardiovascular disease risk factors: a systematic review and meta-analysis of clinical trials." The American Journal of Clinical Nutrition, 111(1), 125-137.
[3] Aune, D., et al. (2016). "Nut consumption and risk of cardiovascular disease, total cancer, all-cause and cause-specific mortality: a systematic review and dose-response meta-analysis of prospective studies." BMC Medicine, 14(1), 1-14.