香港煲粥大師傳授

煮靚粥六大秘訣 粥，係人都識煮，但係要煮的靚粥，又有咩方法呢？沒錯,今次我要同大家講的就係呢樣啦!

珍珠奶茶

珍珠奶茶在給人們的味蕾帶來甜美刺激的同時也給人的健康帶來隱患。

對「香蕉」有另外一種看法

猴子經常都情緒高漲和開心，應該是吃得多香蕉的原因。
這句話.....很經典

五青汁

材料：
西芹 1 條，青蘋果 1/2 個，青瓜 1/4 條，苦瓜 1/4 條，青椒 1/2 個

LEFT OVER uncooked ONIONS

 

LEFT OVER uncooked ONIONS IS POISONOUS > I have used an onion which has been left in the fridge, and > sometimes I don't use a whole one at one time, so save > the other half for later. > > Now with this info, I have changed my mind....will buy > smaller onions in the future. > > I had the wonderful privilege of touring Mullins Food > Products, Makers of mayonnaise. Mullins is huge, and is > owned by 11 brothers and sisters in the Mullins family. My > friend, Jeanne, is the CEO. > > > Questions about food poisoning came up, and I wanted to > share what I learned from a chemist. > > The guy who gave us our tour is named Ed. He's one of > the brothers.  Ed is a chemistry expert and is involved in > developing most of the sauce formula. He's even > developed sauce formula for McDonald's. > > > Keep in mind that Ed is a food chemistry whiz. During the > tour, someone asked if we really needed to worry about > mayonnaise. People are always worried that mayonnaise will > spoil. Ed's answer will surprise you. Ed said that all > commercially-made Mayo is completely safe. > > > "It doesn't even have to be refrigerated. No harm > in refrigerating it, but it's not really > necessary." He explained that the pH in mayonnaise is > set at a point that bacteria could not survive in that > environment. He then talked about the quaint essential > picnic, with the bowl of potato salad sitting on the table > and how everyone blames the mayonnaise when someone gets > sick. > > > Ed says that when food poisoning is reported, the first > thing the officials look for is when the 'victim' > last ate ONIONS and where those onions came from (in the > potato salad?). Ed says it's not the mayonnaise (as long > as it's not homemade Mayo) that spoils in the outdoors. > It's probably the onions, and if not the onions, > it's the POTATOES. > > > He explained, onions are a huge magnet for bacteria, > especially uncooked onions. You should never plan to keep a > portion of a sliced onion. He says it's not even safe if > you put it in a zip-lock bag and put it in your > refrigerator. > > > It's already contaminated enough just by being cut open > and out for a bit, that it can be a danger to you (and > doubly watch out for thos onions you put in your hotdogs at > the baseball park!) > > Ed says if you take the leftover onion and cook it like crazy > you'll probably be okay, but if you slice that leftover > onion and put on your sandwich, you're asking for > trouble. Both the onions and the moist potato in a potato > salad, will attract and grow bacteria faster than any > commercial mayonnaise will even begin to break down. > > > So, how's that for news? Take it for what you will. I > (the author) am going to be very careful about my onions > from now on. For some reason, I see a lot o credibility > coming from a chemist and a company that produces millions > of pounds of mayonnaise every year.' > > > Also, dogs should never eat onions. Their stomachs cannot > metabolize onions .Please remember it is dangerous to cut > onions and try to use it to cook the next day ,it becomes > highly poisonous for even a single night and creates Toxic > bacteria which may cause Adverse Stomach infections because > of excess Bile secretions and even Food poisoning. > >

小心橄欖油 (Olive Oil)

小心橄欖油

 欖渣油含有致癌物，購買時小心辨識，低等廉價橄欖油含有致癌物，如無標示 Extra 、 Virgin或 pure不可食用。

以榨過油的殘渣製成的低等橄欖油 (macro olive oil)發現有碳氫化合物，「賓士皮爾林」 (benzopy rene苯駢菲焦油腦)的致癌物，在國外已下令撤架，購買時應小心辨識，免傷害身體。

消費者選購時應注意包裝標示：

Extra Virgin：「特級油橄欖油」，表示第一道榨出的，可以生拌沙拉及青菜或煎、煮、炒、炸。   

Pure：「純橄欖油」表示第二榨及第三榨榨出後，與初榨油依一定比例調配而成之次級油! ，! 可以煎、煮、炒、炸，但不可生拌沙拉或青菜。 

Olive Oil/Macro Olive Oil:「低等橄欖油」表示第四榨或第五榨以上，以熱榨出之油，因可能含有致癌物，一般作為工業用途、飼料、燈油等，不可食用。

What do you know about the potential benefits of Vitamin D?

EDWARD D. GORHAM, MPH, PHD, SHARIF B. MOHR, MPH,
AND FRANK C. GARLAND, PHD
Free download of PDF of the article:
http://www.oncologystat.com/journals/review_articles/AEP/Vitamin_D_for_Cancer_Prevention_Global_Perspective.html

ABSTRACT

PURPOSE: Higher serum levels of the main circulating form of vitamin D, 25-hydroxyvitamin D (25(OH)D), are associated with substantially lower incidence rates of colon, breast, ovarian, renal, pancreatic, aggressive prostate and other cancers.

METHODS: Epidemiological findings combined with newly discovered mechanisms suggest a new model of cancer etiology that accounts for these actions of 25(OH)D and calcium. Its seven phases are disjunction, initiation, natural selection, overgrowth, metastasis, involution, and transition (abbreviated DINOMIT). Vitamin D metabolites prevent disjunction of cells and are beneficial in other phases.

RESULTS/CONCLUSIONS: It is projected that raising the minimum year- round serum 25(OH)D level to 40 to 60 ng/mL (100–150 nmol/L) would prevent approximately 58,000 new cases of breast cancer and 49,000 new cases of colorectal cancer each year, and three fourths of deaths from these diseases in the United States and Canada, based on observational studies combined with a randomized trial. Such intakes also are expected to reduce case-fatality rates of patients who have breast, colorectal, or prostate cancer by half. There are no unreasonable risks from intake of 2000 IU per day of vitamin D3, or from a population serum 25(OH)D level of 40 to 60 ng/mL. The time has arrived for nationally coordinated action to substantially increase intake of vitamin D and calcium.
Ann Epidemiol 2009;19:468–483. © Published by Elsevier Inc.
KEY WORDS: Vitamin D, Breast Neoplasms, Colorectal Neoplasms, Ovarian Neoplasms, Dose-Response,

 
 

 

Feb. 23, 2009 -- A walk in the sun may be better than popping a vitamin C tablet for boosting your chances of preventing the common cold or flu.

A new study adds to mounting evidence that vitamin C may have been stealing the spotlight all these years from the real cold fighter, vitamin D.

The study, the largest to date on the link between vitamin D and common respiratory infections, shows that people with the lowest vitamin D levels report having significantly more cases of cold and flu than those with higher levels. Vitamin D is produced by the body in response to sunlight and is also found in fortified foods such as milk.

Researchers say that although vitamin C has been used for the prevention of common colds and other respiratory infections for decades, there is little scientific evidence to support its effectiveness. However, several recent studies have suggested that vitamin D, better known for its role in building strong bones, may also play a critical role in immune system function.

"The findings of our study support an important role for vitamin D in prevention of common respiratory infections, such as colds and the flu," says researcher Adit Ginde, MD, MPH, of the University of Colorado, Denver, Division of Emergency Medicine, in a news release. "Individuals with common lung diseases, such as asthma or emphysema, may be particularly susceptible to respiratory infections from vitamin D deficiency."

Vitamin D vs. Colds

Although circumstantial evidence has implicated wintertime low levels of vitamin D to the seasonal increases in colds and flu, some smaller studies have also hinted at a link between low vitamin D level and a higher risk of respiratory infections.

In this study, published in the Archives of Internal Medicine, researchers analyzed information on vitamin D levels and respiratory infections from nearly 19,000 adults and adolescents who participated in the Third National Health and Nutrition Examination Survey (NHANES III) from October 1988 to October 1994.

The results showed those with the lowest vitamin D levels (less than 10 nanograms per milliliter of blood) were 36% more likely to report having a recent upper respiratory tract infection than those with higher levels (30 ng/mL or higher).

This association persisted during all four seasons and was even stronger among those with a history or asthma or chronic obstructive pulmonary disease ( COPD).

For example, people with asthma with the lowest vitamin D levels were five times more likely to have had a recent respiratory infection. Among those with COPD, recent respiratory infections were twice as common among those with lowest vitamin D levels.

"We are planning clinical trials to test the effectiveness of vitamin D to boost immunity and fight respiratory infection, with a focus on individuals with asthma and COPD, as well as children and older adults -- groups that are at higher risk for more severe illness," Ginde says. "While it's too early to make any definitive recommendations, many Americans also need more vitamin D for its bone and general health benefits."

茄子 (Egg Plant) 跟膽固醇息息相關嗎 ?

主題： 茄子跟膽固醇息息相關嗎 ?                 它即是廣東話的矮瓜，英文叫作 EGG PLANTS，味道頗佳，而且常食有益             健康，見下文。                                 降低膽固醇十二法『榜首的茄子』                               茄子，又名落蘇，有青茄、白茄及紫茄三種，性能                               相同。                               茄子內含維生素A、 B1、B2、C及脂肪蛋白質等。                               經科學試驗，茄子含有豐富的維生素P﹔每公斤茄子                               含維生素P達七千二百毫克。                               維生素P，能增強人體細胞間的粘著力，降低膽固                               醇，可保持微血管的堅韌性。                               多吃茄子，對血管硬化有抑制作用。                               在食療上，有降低高血壓、防止微管破裂的特殊功                               能。                                 美國醫學界在「降低膽固醇十二法」中，茄子榮居                               榜首。                               茄子不僅能降低膽固醇、高血壓、軟化血管、而且                               還含有抗癌的成份。                               現代科學已知茄子含有「龍葵素                               「龍葵素」能抑制消化系統腫瘤的增殖。                               防治癌症專家建議：茄子可作為癌症病人的常用的                               食物。                               茄子還能防治咯血，老人斑、壞血症、對痛風患                               者，也有一定的效用。                               茄子的吃法，最好不用油炒。可將茄子洗淨切裂縫                               放於飯鍋中蒸熟，取出拌入薑末、蔥花、蒜泥、麻                               油，稍加醋和醬油拌食。是一道色、香、味俱全的                               佳餚。也是中老年人養生保健的健康菜。

"Mad Cowboy" Talk by Howard Lyman

Talk by "Mad Cowboy" Howard Lyman

 

Stunning and alarming truths, his 69 minutes talk got better and better, this may change your diet as it did for me (at least for beef)!   Go listen for the sake of your health!

 

http://www.youtube.com/watch?v=68WSPU7w7EE

 

The following is a summary of his talk in Chinese

如果一定要吃肉..請別吃牛肉

 我是一個第四代的酪農業者兼農場主人，在蒙大拿州一個酪農場裡長大，並且在那兒經營一家肉畜養殖場達二十年之久，關於這個國家的牲口是飼養長大，肉類又是怎樣被製造出來，我可是知道得比誰都清楚。
    如今，我是國際素食聯盟的主席！ 
     當然，我也曾經跟旁邊那個傢伙一樣熱愛享用我的牛排，不過，如果你和我一樣清楚知道這些牛排是由什麼變來的，以及它們會對你產生什麼影響，你大概就會和我一樣成為一位素食者了！還有，不管你相不相信，身為一個完全不碰任何動物性食品的純素者，現在的我比以往享受到更多「吃」的樂趣。
    如果你是一個身在美國的肉食者，我想你有權利知道，你跟你所吃下肚的牛其實有著某些共通點，那就是——它們也吃肉！
    當一隻牛被屠宰時，它
全身大約有一半左右的重量不會進入人類的肚子：

　　包括胃腸、內臟、頭部、四蹄、角，還有骨頭和血。這些人類不吃的部位都被倒入牲畜處理的巨型研磨機中，此外，凡是農場裡發現生病的牛或其它牲畜，下場也是一樣，只不過病畜是整隻一起丟下去。牲畜處理是一個年營業額高達24億美金的產業，每年要處理2,000萬噸重的動物死屍。在美國，動物的屍體不論是被瘟疫蹂躝得多麼面目全非，或是被癌症折磨得多麼不成獸形，還是多麼極盡的腐敗骯髒，牲畜處理業者都會張開雙臂歡迎它們。除了農場牲口外，牲畜處理業者的另一個主要處理對象，就是安樂死的寵物——每年都有600萬到700萬的貓咪和小狗在動物收容所裡結束生命。最後，巨型研磨機裡的成員還要加上被動物防制機構捕捉並安樂死的動物，以及捕狗大隊沿街捕殺的犧牲者。

　　1997年8月，牛隻海棉樣腦病變（即俗稱的狂牛症）疫情逐漸擴散，為了因應民眾日益高昇的惶恐，美國食品藥物管理局（FDA）發佈了一項新法規，明文禁止用「反芻蛋白質」（以反芻動物煉成的蛋白質）來餵養反芻動物，因此，就這道禁令被實際執行的程度來看，我們再也不能把牛變成「同類相食」的動物了！牠們將不用再吃牛、棉羊或山羊的屍體，不過牠們仍然狼吞虎嚥著與自己同種的動物屍體所磨製的飼料，包括死馬、死狗、死貓、死豬、死雞、死火雞，還有牠們的血和排泄物。全美國9,000萬隻肉牛裡，大約有75%的牛仍舊被餵以動物屍身加工煉製的飼料來「加強營養」。
在飼料中摻用動物的排泄物是非常普遍的情況，因為牲口業者發現，要處理他們產業每年所製造的1.6億噸牲口廢物，這是最有效的方法──阿肯色州的農場每年平均要餵牛吃超過50噸的雞糞。
「美國新聞與世界報導」曾報導過一個阿肯色州的牧場主人，說他最近才購得一批由當地雞農在雞舍地板上收集到的雞糞，重達745噸！他把這些雞糞和少量的黃豆殼混合後，餵給他的800頭牲口，好讓這些牛能夠「肥得像一顆顆奶油球！」他進一步解釋道：「如果我沒有這些雞糞，就得賣掉一半的牲口，因為其他的飼料實在太貴了！」了解了嗎？如果你是一個肉食者，這就是你的食物所吃的東西！

　　 吃下生病或不健康動物的肉，對人類致病的程度有多嚴重，我們所知並不完全，但我們清楚知道，有些疾病（例如狂犬病）的確會經由宿主動物傳染給人類；此外，一般的食物中毒多由常見的「出血性大腸桿菌」這類微生物所引起，只要食物受到排泄物污染，就會造成中毒，每年平均有9,000個美國人因此死亡，而大約有80%的食物中毒事件是由腐敗的肉類所引致。如今，我們還知道，狂牛症不僅能「跨物種」傳染，還能在人體內創造出新的變種病菌，引發足以破壞腦部並致人死命的賈庫氏症（就是人類狂牛症）。

　　有趣的是，如果你敢在這個國家裡說出事實，那就等著吃官司吧！1996年4月，我坐在「歐普拉．溫芙蕾脫口秀」（The Oprah Winfrey Show）的錄影舞台上，看著滿滿一攝影棚觀眾的震驚表情，因為他們有生以來頭一次聽說我們正把牛變成同類相食的動物。「現在，」我解釋道：「我們正走在英國走過的同一條路上——花十年的時間把狂牛症當作公共關係議題來討論，而不是針對它作些實際的應對處理。
在美國，每年有10萬頭牛在前一晚還好端端的，第二天一大早卻被發現暴斃在牛舍中，這些牛大都被磨成粉末，然後再餵給其他的牛。這其中只要有一隻是狂牛症患畜，就可能傳染給數以千計的其他牛隻。」歐普拉自己也是大為震驚，只能簡單的說：「牛是草食性動物，牠們不應該吃其他的牛……這讓我再也吃不下任何漢堡了！」

當天舞台上，坐在我旁邊的是「全美牛肉生產者組織」的代表蓋瑞• 韋柏 博士（Dr. Gary Weber），他負責向閱聽大眾保證我們的肉類絕對安全。我對這傢伙感到有些抱歉，因為當天他幾乎完全沒有施展的餘地，他無法反駁我所提出的「我們一直都在餵牛吃牛肉」的言論，只能指著一位不斷喘息的觀眾說這個問題不適合拿出來嚇人，希望藉此淡化這個事實。後來在進廣告的休息時間裡，他私下告訴我說他同意我的話，我們的確不應該把磨碎的牛屍加到動物飼料裡。
　　 然而，到了6月初，一群德州的畜牧業者還是提出了一紙告訴，被告除了我之外，還有歐普拉和她的製作公司「哈珀傳播公司」（Harpo Productions），控訴的罪名是「毀謗食物」！看來德州的畜牧業者和德州農業部顯然是認為，美國憲法第一修正案中保障言論自由的規定，並不包括允許人們說一些關於牛肉的壞話。由於牛隻期貨市場價格明顯下滑，原告控訴我「散發詆毀牛和牛肉的言論，致使他們遭受恥辱、困窘、自尊心受損，以及精神上的痛苦和極度鬱悶」，而根據德州的「誹謗食物法」，搜證的重擔基本上是屬於被告的責任。
1998年1月，德州阿馬利羅鎮召集了一支陪審團，要在眾多法案中決定我的言論是否有違背「合理確實的科學研究、事實或資料」——這是衡量證據的標準，不過有一個非常明顯的事實是，科學界本身對許多重大議題就存在有許多岐見爭論，這些岐見現在當然也存在於狂牛症事件中。

　　陪審團沒有接受他的邏輯。1998年2月，經過長達六個小時的討論，陪審團認為我們不需要負誹謗罪名與賠償責任，漫長的審判終於宣告結束。
身為一個曾經被控為「食物誹謗者」的人，我可以告訴你，在這場荒謬的法律訴訟背後，隱藏著一個醜陋的事實。美國人從小的教養讓他們相信有人會為他們的食物安全把關，令人恐慌的真相是，負責確保我們食物品質的是美國農業局及食品藥物管理局的責任，這些官僚體系不但效率低落，而且其行事一向被認為不像公僕，反而更像是肉品及乳品工業雇用的員工。

　　我從一個肉畜養殖業者變為畜牧業的復仇女神的過程，是一段非常奇特的旅程，它帶我離開閹割小牛的生活，去體驗華盛頓政治圈的挫敗險阻；讓我從高科技農業的擁護者搖身變為其執業者的控訴對象。
我不會假裝瞭解旅途中每一次衝擊的意義，有時我甚至覺得自己在前半段旅程裡根本不知道發生了什麼事，但我可以非常確定的說：這條路上所有的路標都與我的健康有關。每次我以直覺作出一個能促進身體健康的決定，都像是一道燦爛照耀的光明，引領我走向一條最後證明是棒極了的康莊大道。

　　我寫這本書最大的目的，就是要與大家分享我所學到的經驗——對我們個人健康最好的選擇，最後如何變成對我們所居地球最好的選擇。
雖然有太多美國人遇到的第一個關於自身健康的抉擇，就是非常嚴苛的問題——要做心血管外科手術還是血管清理術；或是選擇化療還是放療，然而事實上，我們每天都在有意或無意間做許多選擇，這些選擇會決定我們將通往那痛苦的抉擇，還是另一個更幸福的結局。當然，我們的每一次選擇，也都決定著這副身體將得到什麼樣的養料。

　　要如何確定我們的選擇是正確的呢？那就得從認識事實開始了！

　　【文∕圖：柿子文化《紅色牧人的綠色旅程》，作者霍華．李曼】