【癌字三個口】健康從飲食開始
#此醣不同彼糖
#多醣體可增強免疫力及抑制腫瘤細胞生長
#星期四食材
健康從飲食開始
不少人聞癌色變,所以坊間不少食物都標榜防癌、治癌以增加銷路,究竟哪些食物真正有防癌作用呢?研究發現含有多醣體的食材,能抑制腫瘤細胞的生長及轉移,以達致防癌的功效,海參、黑木耳、雪耳、花膠等坊間推祟備至的「防癌食材」都是含有多醣體。雖然聲稱這些食材有防癌功效,但還是要配合體質進食,例如黑木耳能活血,適合血瘀體質人士,但氣虛、血虛、陽虛、脾胃虛弱則不宜多吃;雪耳、海參、花膠都有滋陰作用,但滋補過度卻容易生濕。
從中醫角度來看,人體內氣血運行不暢通,體內存在著氣滯、血瘀、寒凝、濕聚等情況,就會形成癌症易發的體質,所以防癌的先決條件是注意調理身體,飲食清淡而均衡,少吃肥甘厚味、辛辣、煎炸、燒烤、醃製食物,作息定時,適量運動,並應該諮詢醫師辨證論治,對症下藥。
黑木耳 — 性平,有滋養益胃、涼血、活血的功效,適合血瘀體質人士,但氣虛、血虛、陽虛、脾胃虛弱則不宜多吃。
雪耳 — 性平,具滋陰生津、潤肺養胃、強心補腦功效,適合肺熱津傷或肺氣虛弱、燥咳無痰、痰中帶血、氣喘氣短、咽喉乾燥、聲音嘶啞、病後體虛人士食用。
冬蟲草— 性溫,有補肺益腎、止咳化痰功效。適合身體虛弱及氣血虛弱的人,但感冒未清者不宜進食。
Eating healthy
Many people are afraid of cancer, so there are a lot of food products advertised as anti-cancer or cancer cure to promote sales. Which foods are truly anti-cancer? Studies have found that foods containing polysaccharides can inhibit the growth and metastasis of tumor cells to achieve anti-cancer effects. The popular "anti-cancer foods" are sea cucumber, black fungus, snow fungus and fish maw as they contain polysaccharides. Although these ingredients seem to have anti-cancer effects, they should be consumed according to body condition. For example, black fungus can promote blood circulation and is suitable for people with blood stasis. However, those with qi, blood and yang deficiency and weak asthenic spleen and stomach should not eat too much. Snow fungus, sea cucumber and fish maw can nourish yin, but you may retain dampness if you nourish the body too much.
From a Chinese medicine perspective, when qi and blood in the human body are not running smoothly leading to qi stagnation, blood stasis, cold stagnation, and dampness in the body, that can create a cancer-prone body condition. Therefore, the first key for preventing cancer is to condition the body properly, have light and balanced diet, eat less oily, fatty, spicy, fried, grilled and pickled foods, rest appropriately, exercise regularly, and you should seek a professional practitioner advice to properly manage your health.
Black fungus- mild in nature, nourishes stomach, cools blood and improves blood circulation. Suitable for those with blood stasis body types. Those with qi, blood and yang deficiency and weak asthenic spleen and stomach should not eat too much.
Snow fungus- mild in nature, nourishes yin, promotes fluid production, moistens the lungs, nourishes stomach, and strengthens the heart and mind. It is suitable for those with hot lungs or asthenic lung qi, dry cough without phlegm, phlegm with blood stain, shortness of breath, dry and sore throat, coarse voice, and weakness post illness.
Cordyceps- warm in nature, replenishes the lungs and nourishes the kidneys, relieves cough and reduces phlegm. For those with poor health and asthenic qi and blood, it can strengthen the body. Those recovering from a cold/flu should not consume.
#男 #女 #血瘀 #氣虛 #血虛 #陽虛 #陰虛 #我疲憊 #我畏冷 #我狀態OK #我有壓力 #我枯燥
同時也有3部Youtube影片,追蹤數超過667萬的網紅Travel Thirsty,也在其Youtube影片中提到,In Indonesia, the Murtabak is one of the most popular street foods and is known as "martabak". There are two Indonesian versions: a sweet one, and a s...
popular pickled foods 在 Travel Thirsty Youtube 的最佳貼文
In Indonesia, the Murtabak is one of the most popular street foods and is known as "martabak". There are two Indonesian versions: a sweet one, and a savory one with egg and meat.
The common ingredients of Indonesian egg martabak, besides the dough, is seasoned ground meat (beef, chicken or mutton (lamb)), sliced green onions, some herbs (optional), beaten eggs, salt and potatoes. Some street vendors mix the ground beef with curry seasoning. In Indonesia, the common spices to make the seasoned ground meat are shallots, garlic, ginger, cumin, coriander, turmeric, some salt and sometimes a little bit of monosodium glutamate. All the spices are ground or minced and stir-fried altogether. Some martabak makers add extra ingredients and other varieties to make their martabak unique, but they all share the same main dough. To sauté martabak, the chef uses a very large flat frying pan or iron griddle. Usually they use vegetable oil to sauté, but it is not uncommon to use ghee or butter too.
Before serving, martabak usually is cut into portions. Savoury versions of martabak in Indonesia, Malaysia and Singapore usually is served with pickled condiments consisting of diced cucumber, sliced carrot, shallots and sliced chillies in sweetened vinegar. In Malaysia, Singapore and some areas in Sumatra, martabak is served with kari (curry) gravy. In Palembang, another variety to serve martabak is with curry (usually diced potatoes in beef curry) and topped with chillies in sweet-sour soy sauce.
popular pickled foods 在 Travel Thirsty Youtube 的最讚貼文
A walk through some of Taiwan's most popular night markets, sampling different street foods. In order of appearance: pork floss and pickled cucumbers over rice, spicy seafood noodles, potted plant with soft serve ice cream, sweet breakfast wrap with pork, sweet soup with shaved ice and toppings (like boba, grass jelly, mung beans, sweet potato), grilled squid, oyster omelette
popular pickled foods 在 Travel Thirsty Youtube 的最讚貼文
In Indonesia, the Murtabak is one of the most popular street foods and is known as "martabak". There are two Indonesian versions: a sweet one, and a savory one with egg and meat.
The common ingredients of Indonesian egg martabak, besides the dough, is seasoned ground meat (beef, chicken or mutton), sliced green onions, some herbs (optional), beaten eggs, salt and potatoes. Some street vendors mix the ground beef with curry seasoning. In Indonesia, the common spices to make the seasoned ground meat are shallots, garlic, ginger, cumin, coriander, turmeric, some salt and sometimes a little bit of monosodium glutamate. All the spices are ground or minced and stir-fried altogether. Some martabak makers add extra ingredients and other varieties to make their martabak unique, but they all share the same main dough. To sauté martabak, the chef uses a very large flat frying pan or iron griddle. Usually they use vegetable oil to sauté, but it is not uncommon to use ghee or butter too.
Before serving, martabak usually is cut into portions. Savoury versions of martabak in Indonesia, Malaysia and Singapore usually is served with pickled condiments consisting of diced cucumber, sliced carrot, shallots and sliced chillies in sweetened vinegar. In Malaysia, Singapore and some areas in Sumatra, martabak is served with kari (curry) gravy. In Palembang, another variety to serve martabak is with curry (usually diced potatoes in beef curry) and topped with chillies in sweet-sour soy sauce.