健康養生素食

親朋好友們： 

採訪時間到了，阿基師帶著高高的廚師帽，從福容飯店大廳的一角走出來。他跟每位來訪的人一一交換名片、握手說，「歡迎你來。」不知道為什麼，J編和同事們看到阿基師本人，就像看到偶像明星一樣開心。

在 阿基師服務的飯店裡，有位打掃阿姨常常被她哪裡朋友問，「阿基師電視上看起來好親切哦！本人是不是一樣，還是演出來的啊？」關於這一點，經過我們這次採訪 後，可以告訴各位大家，阿基師是個表裡如一的人。採訪當天，忙壞了的阿基師中午一點才吃飯，走進廚房裡因為員工都休息了，他自己從架上取了一些醬瓜、麵 筋，再配一碗白飯。這就是台灣第一名廚的午餐。

【親人往生，請辦”限定繼承”，而不是只辦”拋棄繼承"，以免遭死者拖累！】

 猴駕著「私人飛機」－－金剛鸚鵡

有趣的年曆
 

Blog互相交換連結就能增加曝光率？小心你變垃圾網站！

（中央社記者楊淑閔台北21日電）32歲的駱鴻賢，8 年前跟爺爺學養豬，祖孫倆卻因了解其中過程而不吃豬肉。去年 5月中因為一隻待宰黑豬的眼神，讓他改行不養豬、改吃素，並開始收養流浪狗貓，重新「樂活」。

每天進辦公室後，你是不是總有開不完的會、無數的mail電話要回、一堆的企劃案等著寫？這樣的運作 方式，是真忙還是窮忙呢？美國著名軟體公司37signals，自1999年成立以來，便以一種很酷的方式在運作，裡面的員工很自由、很快樂，還超級會賺 錢。曾被美國媒體譽為「十大最受矚目的新創公司」之一的37signals，兩位創辦人在新書《工作大解放》中分享經營事業的心得。果然書一上市，即勇奪 Amazon商業管理類冠軍，並榮登《紐約時報》、《華爾街日報》暢銷書排行榜。究竟他們有什麼獨特的工作方法呢？

秘訣1 免除工作上的干擾

請大家幫助支持愛的小屋--建和書屋

消基會--要求下架商品--看看你家有沒有？

愛的叮嚀

  50歲的陳媽媽是家庭主婦，身材很標準、看起來很年輕， 除了有高血壓外，並沒有其他疾病。 而且她非常注重飲食養生，不菸、不酒，每天都有運動的習慣。  但是，最近陳媽媽卻發現，早上慢跑時牙齦會痛， 假日和先生去爬山，沒有多久，牙齦也會痛，只好提早回家休息。   先生勸她去看牙科，可是陳媽媽從小就怕牙醫， 所以，當她去看她的家庭醫師時，順道告訴醫師最近發生的這些情形。 沒想到醫師很謹慎告訴她： 「趕快去看心臟專科醫師，請醫師幫您做詳細的檢查。   陳媽媽回家後告訴先生，   陳先生半信半疑說：「牙痛怎麼會看心臟科呢？」   陳媽媽說：「但是醫師是很嚴肅地建議我趕快去看耶！不是開玩笑喔！」 隔天夫妻倆一起到心臟科門診求診。   醫師聽完陳媽媽的敘述後，告訴她： 「陳太太，我建議您住院安排做心導管檢查，   您的牙齦痛應該是『心絞痛引起的反射性疼痛』。    經過心導管檢查果然發現，陳媽媽的心臟有3條血管阻塞， 而且還有多處阻塞的情形， 因此醫師建議陳媽媽接受心臟冠狀動脈血管繞道手術； 她在手術後，恢復良好。   大多數人對「心絞痛」症狀的認識是： 胸悶、胸前劇痛、盜冷汗。   其實，心絞痛的症狀還有： 手麻、肩胛骨（後肩膀）痛、 下巴（或牙齦）痛、麻， 而這些症狀都稱為反射性疼痛。     容易罹患心血管疾病的危險因子除了 高血壓、高血脂、糖尿病、抽菸、肥胖者外，年齡（40歲以上）、 停經後婦女、有家族史者， 亦都是罹患心血管疾病的高危險群。 （作者為行政院衛生署台中醫院護理師）    

關於心臟病發作

避免使用canola oil芥花油
這是第一次讀到這樣的資訊，請詳閱！另附原文報告提供各位參考。
標榜是植物油的Canola Oil來自什麼植物呢？如果去查字典，會發現根本沒有這個字，但是，在市場上，Canola oil多半被翻譯成芥花油，事實上，這個字是一個複合字，來自Canada和Oil的組合，因為這種油產自於加拿大。它並非來自自然植物，而是在加拿大，產自於將rapeseed植物進行基因工程改造的一種油脂。
rapeseed植物是芥花(mustard plant)家族的一支，所以廠商很技巧的將之翻譯為芥花油，但是他和真正的芥花油(mustard oil)卻孑然不同。
rapeseed植物是一種有毒植物，人類或動物都不能食用，長久以來都被使用於工業用途，例如：製作驅蟲劑，效果顯著、工業潤滑油、肥皂、色料....等。所以，他並非食物。而canola oil是用基因改造之後的rapeseed來製作。
在飲食界一片害怕動物油脂，主張植物性油脂的聲浪下，因為rapeseed種植成本低廉，canola oil悄悄的進入食用油市場，國外相關利益單位甚至花費了5000萬給FDA，說canola oil是安全的油脂，但是，事實是，canola oil會造成許多可怕的危險，包含肺癌等。
避免使用含有 canola oil 的食物 - 通常甚至土司、奶油含有canola oil。所以，下回到超市買東西時，一定要細讀「產品成份」。   
All-Organic-Food.com Canola Oil
Canola Oil Report
The following is adapted from reportage beginning in 1996 by Tom Valentine under the trade names of Carotec, Search for Health, and True Health based in Naples , Florida , and Mary Enig, Ph.D., who is the current world authority on trans–fatty acids.   www.enig.com  A short piece from Acres USA, March 2001 acts as an introduction to the report.




From Letters to the Editor, Acres USA magazine, March 2001
The Straight Dope on Canola Oil
"Is canola oil not a healthy oil? I have a small business helping people with health and wellness, and I was lead to believe canola oil was "good" oil. I trust your research and truly enjoy the newspaper." — Bonnie Hach, Alta, Iowa
(Acres' response)  We've all been told at some time or another that canola is one of the healthiest oils on the market. Canola, which is an amalgam of the words "Canada" (whence it originated) and "oil," is actually derived from the rapeseed, a member of the mustard family which is generally unfit for human consumption and was once more commonly used as a potent pesticide and lubricant, among other things. Chemically, canola breaks down at 5% saturated fat, 57% oleic acid, 23% omega–6, and 10–15% omega–3.
The reason canola is particularly unsuited for consumption is because it contains a very–long–chain fatty acid called erucic acid, which under some circumstances is associated with fibrotic heart lesions.
Sally Fallon, author of Nourishing Traditions, notes that the omega–3 fatty acids of processed canola oil are transformed during the deodorizing process into trans–fatty acids. She relates that one study indicated that "heart healthy" canola oil actually created a deficiency of vitamin E, which, as many of us know, is essential to our cardiovascular health. And on the practical side of things, canola isn't that good either. Because of its high sulphur content, it goes rancid easily, and baked goods used with the oil develop molds rather quickly.




It has been very much in vogue in healthfood circles to praise canola oil as very healthy oil — high in polyunsaturates, while condemning tropical oils such as coconut or palm oil as being saturated and unhealthy.
The high praise for canola is propaganda put forth by the Canadian government because "canola," a hybridized rape plant, is one of that nation's chief export products. Rapeseed oil contains toxic erucic acid. Canola has much less erucic acid in it.
Healthfood store operators parrot the hype without checking any facts. Consumers search out various products with canola oil in them because they believe this is somehow much healthier than other oils. All foodgrade canola, including the varieties sold in healthfood stores, are deodorized from its natural terrible stink with 300 degree F. high–temperature refining. You cannot cook a vegetable oil at that temperature and leave behind anything much edible.
Research at the University of Florida– Gainsesville, determined that as much as 4.6% of all the fatty acids in canola are "trans" isomers (plastic) due to the refining process. Contrary to popular opinion, saturated fats, especially those found in coconut oil are not harmful to health, but are important nutrition. There are no trans isomers in unrefined coconut butter, for example. This refers to many published research papers by Mary Enig, Ph.D. that refutes all the establishment propaganda condemning saturated fats.
In 1996, the Japanese announced a study wherein a special canola oil diet had actually killed laboratory animals. Reacting to this unpublished, but verified and startling information, a duplicate study was conducted by Canadian scientists using piglets and a canola oil based milk replacer diet.
In this second study published in Nutrition Research, 1997, v17, the researchers verified that canola oil somehow depleted the piglets of vitamin E to a dangerously low level.
In the abstract of the study, the Canadian researchers made the following remarkable statement: It is known that ingestion of oils containing polyunsaturated fatty acids (PUFA) of the n–3 and n–6 series results in a high degree of unsaturation in membrane phospholipids, which in turn may increase lipid peroxidation, cholesterol oxidation, free radical accumulation and membrane damage. All very bad attributes.
That statement is remarkable because PUFA is considered essential to a healthy diet. Yet none of the above listed results of eating it may be considered healthy. So now we have something seemingly brand new to the dietary health arena.
Here the Canadians are condemning any oil that contains essential fatty acids. EFAs cannot stand heat. They turn rancid quickly. Proper processing, i.e., cold pressing, and protection from oxy! gen for storage is paramount with EFAs. Mainstream toxic commercial food making requires complete removal of EFAs lest shelf life disappear in smelly rancidity.
Absent the removal of EFAs, few manufactured toxic chemical foods would make it out of the warehouse. So, here we have Canadians telling us that their country's main oil export kills little animals. They suggest that perhaps it was the health giving EFAs left in the canola oil after it had been scorched at temperatures above 300 degrees farenheit to get rid of the EFAS. They don't tell you that whatever EFAs are left in the oil, are now poisonous rancid fats. It may be that the now toxic remnants are what's killing the vitamin E, and killing the little piggies. I think the Canadians produced that deceptive half truth to protect their careers from grant drought.
Firstly, the idea of something depleting vitamin E rapidly is an alarming development. Vitamin E is absolutely essential to human health, and when so much PUFA is available to die t! as it is today, the demand evidently becomes even more imperative because tocopherols control the lipid peroxidation that results in dangerous free radical activity, which causes lesions in arteries and other problems.
Canola oil now has been shown to be a very heavy abuser of tocopherols or vitamin E, with the potential for rapidly depleting a body of the important vitamin. The researchers did not know what factors in the canola oil were responsible. They reported that other vegetable seed oils did not appear to cause the same problem in piglets.

Genetically Manipulated Canola
Seed Gets Loose In The Fields

Monsanto announced in April 1997, that it was recalling genetically engineered canola seed because an unapproved gene slipped into the batch by mistake. The canola seed had been genetically manipulated to resist the herbicide toxicity of Roundup, which is Monsanto's top money making product. The recall involved 60,000 bags containing two types of canola seed, which is enough to plant more than 700,000 acres. Both types of seed have the wrong gene in them. The genes in the recalled seed have not been approved for human consumption.
A spokesman for Limagrain Canada Seeds, which was selling the seeds under a Monsanto license, said that experts are trying to determine how the mistake occurred. "We may never know how this happened", he lamented.
The implications of this error are serious. No one in his right mind is unconcerned about genetic manipulations getting lost.
On January 26, 1998 Omega Nutrition, one of the major producers of organic, cold pressed oils for the health food store market published a press release. The release states that if you are cooking with canola oil of any quality, you might as well be using margarine. In the case of refined canola oil, the important health benefits have been processed away — leaving the consumer with the nutrition of say, white flour — and, dangerous trans–fatty acids have replaced a lot of the beneficial omega 3 essential fatty acids.
Oils high in omega 3 are not capable of taking high temperatures. Heating canola distorts the fatty acid turning it into an unnatural form of trans fatty acid that has been shown to be harmful to health.

SUMMARY
According to Mary Enig, PhD., unrefined coconut oil is safe to use in cooking. Finding it is not so easy as a result of the American establishment's highly successful attack on all imported palm and coconut oils. Udo Erasmus, Ph.D., another highly regarded international expert on fats and oils, says both are the same. They are named for their physical state at room temperature. Udo says the only safe oil to use to fry or bake with, is water.
He says no fat can stand the temperatures used in food processing without being adversely affected.
MARGARINE  isn't raised as an issue on those pages. So I will say a few words about it. (Oleo) Margarine isn't food. It is a manufactured grease concocted in a machine from various oils and chemicals. Then it is colored and molded to pose as butter. Its stiffness comes from being loaded with trans–fatty acids. One concoction has it combined with corn oil. "I can't believe it isn't butter !!"
Canola and soy fats (oils) are in nearly all margarines. This butter substitute does not exist in nature. It cannot be grown or converted from a natural food as butter and cheese is.
Margarine was invented to win a prize when Napolean III was surrounded and ran a contest for a palatable grease for his otherwise dry bread. Research the word in www.brittanica.com. Most restaurants substitute it for butter without notice to you. Commercially manufactured ingestibles use margarine wherever butter would be used in their recipe. There are licensed dieticians and physicians who, in total ignorance, will sincerely urge you to eat this poison in pursuit of better health. The usual canard is, "It will reduce your cholesterol levels," a non–sequiter which is yet another awesome fraud. Your brain is mostly cholesterol. And "higher" than average levels are the result of, not the cause of underlying problems.
Partially hydrogenated oils — trans–fatty acids, are always poisonous. Mary Enig's original laboratory research is currently the world's standard for understanding the basis for the foregoing statement. Cooks and chefs working recipes that call for shortening or fats input will have to find coconut oil or use saturated animal fat, or olive oil if they are interested in producing something other than poison. I don't eat restaurant food, nor any manufactured edible. Well, maybe one cookie once in awhile.

5 March 2OOl — info@all-organic-food.com — www.all-organic-food.com

睡前不喝水容易腦中風？喝瓶裝水容易喝下細菌？早上起來喝溫水、鹽水、還是冷水好？有關喝水的知識，一次講明白。

● 睡前喝水，可預防心肌梗塞或中風這是真的。血液中有七成是水分，身體缺水時，血液就會變得濃縮、黏稠、影響血流，身體就必須提高血壓、縮小血管。睡覺時，身體依然會因呼吸、排汗等排出水分，這7～8小時中卻無法適時喝水。

非常實用

很不錯的保健資訊，請三、四、五年級同學都能研讀一遍，或許能改變一些錯誤的觀念。

用10隻手指肚來梳通經絡,而不是用梳子!