DHA (docosahexaenoic acid) is an \"essential fatty acid\" that cannot be synthesized by the human body on its own, accounting for 20% of the total amount of fat in the cerebral cortex and 50% of the phospholipids in the retina, and has been called \"brain gold\" and \"vision protector\" by scientists. (Source: WHO Nutritional Guidelines for Children)
\n\ud83d\udc1f Tuna DHA \"ocean small gold mine\" per 100 grams of yellowfin tuna dorsal meat contains 482mg DHA (1.5 times more than salmon, 3 times more than cod), fish DHA in the \"ethyl ester type\", the human body absorption rate is higher than the algal DHA 30% (American Journal of Clinical Nutrition study), eat 2 times a week (each time 100g), both to meet the needs and do not exceed the FDA mercury safety standards, boiled \/ low temperature frying (below 120\u2103) DHA content is higher than the abdomen 40% (exercise muscle is more fat-rich), boiled \/ low temperature frying (below 120\u2103) Eat 2 times per week (100g per time), not exceeding the FDA mercury safety standard, the DHA content of fish back meat is 40% higher than that of the belly (more athletic muscles are more fat-rich), boiled\/frying at low temperature (below 120\u2103) retains more than 90% of DHA, while deep-frying loses 60%, Tuna + Eggs (lecithin) = \"DHA Golden Match\", with an increase in the absorption rate of 55% (choline in eggs promotes DHA across the bloodstream), and the absorption rate of DHA is also increased. (Choline in egg promotes DHA to cross the blood-brain barrier)
\nTuna is the best DHA carrier in nature, like installing \"high-speed internet cable\" for brain and \"high-definition filter\" for eyes. Using 100g of fish twice a week to satisfy the brain power needs of the whole family -- this is not metaphysics, it is a scientific program written in the Dietary Guidelines for Chinese Residents.<\/p>","protected":false},"excerpt":{"rendered":"
DHA (docosahexaenoic acid) is an \"essential fatty acid\" that cannot be synthesized by the body on its own, accounting for 20% of the total fat in the cerebral cortex and 50% of the retinal phospholipids [...].<\/p>","protected":false},"author":1,"featured_media":1262,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[123],"tags":[],"_links":{"self":[{"href":"https:\/\/www.fsxsct.com\/en\/wp-json\/wp\/v2\/posts\/1255"}],"collection":[{"href":"https:\/\/www.fsxsct.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fsxsct.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fsxsct.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fsxsct.com\/en\/wp-json\/wp\/v2\/comments?post=1255"}],"version-history":[{"count":1,"href":"https:\/\/www.fsxsct.com\/en\/wp-json\/wp\/v2\/posts\/1255\/revisions"}],"predecessor-version":[{"id":1258,"href":"https:\/\/www.fsxsct.com\/en\/wp-json\/wp\/v2\/posts\/1255\/revisions\/1258"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fsxsct.com\/en\/wp-json\/wp\/v2\/media\/1262"}],"wp:attachment":[{"href":"https:\/\/www.fsxsct.com\/en\/wp-json\/wp\/v2\/media?parent=1255"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fsxsct.com\/en\/wp-json\/wp\/v2\/categories?post=1255"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fsxsct.com\/en\/wp-json\/wp\/v2\/tags?post=1255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}