[高清]親情微電影：路過
13 years ago
Tuesday, October 27, 2009
Which chopping board is worse for spreading germs?
(Courtesy of forwarded email from KC Tan)
IMPORTANT ANNOUNCEMENT
We always endeavour to bring you the latest information and we would like to update advice given in our chopping board story . Do not put wooden boards in the microwave to clean.
The test
Whether you are slicing, dicing or carving, a good chopping board is an essential piece of kitchen equipment. But have you ever wondered which kind of chopping board is best to use? Plastic, marble and wood are all popular surfaces.
Our reporter Leila McKinnon finds out if they're as clean as they look and if they harbour any hidden germs?
It's not about being house proud - it can literally be a matter of life and death. Bacteria like salmonella and E.coli breed on your board - these can cause serious food poisoning and even be fatal.
But does what your board's made out of make a difference?
Back in the '90s, Europe 's environmental health investigators decided wood was unhygienic and plastic much cleaner. It became the rule in restaurants and canteens for wood to be given the chop. Instead everyone was picking up the plastic and chef Aaron Ogden says that's still the way it works at the city college in San Francisco where he trains the next generation of chefs.
'The wooden cutting boards ... they get broken and cracked so we've gone to a plastic cutting board, it holds up much better for students. They can clean them very well and they don't harbour lot of bacteria,' he says.
Well, that's Aaron's theory. But is he right? And where does marble come into the picture?
Leila visits microbiologist Dean Cliver at the University of California . He's studied how bacteria behave on different surfaces.
Professor Cliver and his assistant Edward are going to help us out with a little experiment using marble, wood and plastic chopping boards.
'What we are going to do is put on some harmless E. coli let it dry in place and try and wash it off with common dish detergent and then afterwards see how much stayed behind. So we'll put the same amount on each board, in the middle, and then we'll give it a little time to soak in and dry off before we try to remove it,' says Professor Cliver.
After 15 minutes the boards are handwashed in hot water and detergent. Next, samples are taken from the middle of the boards, where the bacteria were applied.
Edward also takes samples from the edge of each board.
Now, we need to give them time to multiply.
Leila: 'Okay in the incubator with those?'
Professor: 'Yes, at 37 degrees, and tomorrow afternoon, hopefully we'll know what the answer is.'
Will that answer show wood's wonderful, marble's marvellous or that plastic really is fantastic? We'll find out when the bugs have had time to breed.
Results
The boards have been contaminated with E. coli - genetically modified to become fluorescent under UV light.
We're looking at the amount of white stuff that's grown on top of our gels.
Marble board : few signs of bacteria.
Professor Cliver: 'That was from the inoculated area and there are relatively few colonies.'
Wood board: thin layer of bacteria.
Professor Cliver: 'This is from the wood board and here we have colonies, more or less wall-to-wall, but in a thin layer.'
Plastic board : more bacteria than the others.
Professor Cliver: 'The plastic has a heavier growth than the wood and much more than on the marble board, so this one is the least clean after having been washed .
So plastic's out. We're down to two.
When just the middle of the board is sampled, marble wins . But for samples from the outer parts of the boards, it was a completely different story ..
'The one that has too many colonies to count is from the marble board,' Professor Cliver.
On the smooth marble, bacteria had spread everywhere, contaminating the entire surface. Whereas, for the wood the bacteria grew only where they were applied - they didn't spread, leaving a much cleaner surface overall.
Conclusion
So on our chopping board scorecard, plastic comes a definite last and that's because bacteria are able to breed in the cuts left by knives.
Marble came in second because bacteria spread everywhere. Marble also loses points because it's tough on knives.
In the final wash-up, it was wood that blew the competition out of the water. This is no surprise to Professor Cliver. In many similar experiments, wood's always been a winner.
Leila: 'Why is wood so much better?'
Professor Cliver: 'It's a very porous material and the fluid is drawn into the wood by capillary action and if there are bacteria in the fluid they go in and they never come back alive.'
Leila: 'So the wooden boards kill the bacteria?'
Professor: 'Well, they die off slowly. It may take a few hours, but all the same, they aren't in a position to cause any trouble.'
Leila: 'So wood's the way to go?'
Professor: 'In my opinion.'
But the professor adds a rider - be sure to choose a tight-grained hardwood board . If the wood's too soft, those pesky bacteria can multiply in deep knife cuts.
So it's official - wooden chopping boards are back in from the cold.. They're knife friendly, they kill bacteria and if looked after properly, they can last for years.
Fast facts
Whatever board you choose to use, do you know the best way to keep it germ-free ? For plastic, spray it with a mist of vinegar followed by diluted bleach or hydrogen peroxide. To care for your wooden board, don't' soak it for hours, a quick scrub will do.
IMPORTANT ANNOUNCEMENT
We always endeavour to bring you the latest information and we would like to update advice given in our chopping board story . Do not put wooden boards in the microwave to clean.
The test
Whether you are slicing, dicing or carving, a good chopping board is an essential piece of kitchen equipment. But have you ever wondered which kind of chopping board is best to use? Plastic, marble and wood are all popular surfaces.
Our reporter Leila McKinnon finds out if they're as clean as they look and if they harbour any hidden germs?
It's not about being house proud - it can literally be a matter of life and death. Bacteria like salmonella and E.coli breed on your board - these can cause serious food poisoning and even be fatal.
But does what your board's made out of make a difference?
Back in the '90s, Europe 's environmental health investigators decided wood was unhygienic and plastic much cleaner. It became the rule in restaurants and canteens for wood to be given the chop. Instead everyone was picking up the plastic and chef Aaron Ogden says that's still the way it works at the city college in San Francisco where he trains the next generation of chefs.
'The wooden cutting boards ... they get broken and cracked so we've gone to a plastic cutting board, it holds up much better for students. They can clean them very well and they don't harbour lot of bacteria,' he says.
Well, that's Aaron's theory. But is he right? And where does marble come into the picture?
Leila visits microbiologist Dean Cliver at the University of California . He's studied how bacteria behave on different surfaces.
Professor Cliver and his assistant Edward are going to help us out with a little experiment using marble, wood and plastic chopping boards.
'What we are going to do is put on some harmless E. coli let it dry in place and try and wash it off with common dish detergent and then afterwards see how much stayed behind. So we'll put the same amount on each board, in the middle, and then we'll give it a little time to soak in and dry off before we try to remove it,' says Professor Cliver.
After 15 minutes the boards are handwashed in hot water and detergent. Next, samples are taken from the middle of the boards, where the bacteria were applied.
Edward also takes samples from the edge of each board.
Now, we need to give them time to multiply.
Leila: 'Okay in the incubator with those?'
Professor: 'Yes, at 37 degrees, and tomorrow afternoon, hopefully we'll know what the answer is.'
Will that answer show wood's wonderful, marble's marvellous or that plastic really is fantastic? We'll find out when the bugs have had time to breed.
Results
The boards have been contaminated with E. coli - genetically modified to become fluorescent under UV light.
We're looking at the amount of white stuff that's grown on top of our gels.
Marble board : few signs of bacteria.
Professor Cliver: 'That was from the inoculated area and there are relatively few colonies.'
Wood board: thin layer of bacteria.
Professor Cliver: 'This is from the wood board and here we have colonies, more or less wall-to-wall, but in a thin layer.'
Plastic board : more bacteria than the others.
Professor Cliver: 'The plastic has a heavier growth than the wood and much more than on the marble board, so this one is the least clean after having been washed .
So plastic's out. We're down to two.
When just the middle of the board is sampled, marble wins . But for samples from the outer parts of the boards, it was a completely different story ..
'The one that has too many colonies to count is from the marble board,' Professor Cliver.
On the smooth marble, bacteria had spread everywhere, contaminating the entire surface. Whereas, for the wood the bacteria grew only where they were applied - they didn't spread, leaving a much cleaner surface overall.
Conclusion
So on our chopping board scorecard, plastic comes a definite last and that's because bacteria are able to breed in the cuts left by knives.
Marble came in second because bacteria spread everywhere. Marble also loses points because it's tough on knives.
In the final wash-up, it was wood that blew the competition out of the water. This is no surprise to Professor Cliver. In many similar experiments, wood's always been a winner.
Leila: 'Why is wood so much better?'
Professor Cliver: 'It's a very porous material and the fluid is drawn into the wood by capillary action and if there are bacteria in the fluid they go in and they never come back alive.'
Leila: 'So the wooden boards kill the bacteria?'
Professor: 'Well, they die off slowly. It may take a few hours, but all the same, they aren't in a position to cause any trouble.'
Leila: 'So wood's the way to go?'
Professor: 'In my opinion.'
But the professor adds a rider - be sure to choose a tight-grained hardwood board . If the wood's too soft, those pesky bacteria can multiply in deep knife cuts.
So it's official - wooden chopping boards are back in from the cold.. They're knife friendly, they kill bacteria and if looked after properly, they can last for years.
Fast facts
Whatever board you choose to use, do you know the best way to keep it germ-free ? For plastic, spray it with a mist of vinegar followed by diluted bleach or hydrogen peroxide. To care for your wooden board, don't' soak it for hours, a quick scrub will do.
Never Lick on Envelopes and Stamps
(Courtesy of forwarded email from Francis)
A woman was working in a post Office in California . One day she licked the envelopes and postage stamps instead of using a sponge. That very day the lady found a cut on her tongue.
A week later, she noticed an abnormal swelling of her tongue. She went to the doctor, and they found nothing wrong.. Her tongue was not sore or anything..
A couple of days later, her tongue started to swell more, and it began to get really sore, so sore, that she could not eat. She went back to the hospital, and demanded something be done.
The doctor took an x-ray of her tongue and noticed a lump. He prepared her for minor surgery When the doctor cut her tongue open, a live cockroach crawled out!!!!
There were cockroach eggs on the seal of the envelope. The egg was able to hatch inside of her tongue, because of her saliva, which was warm and moist....
This is a true story reported on CNN!
Andy Hume wrote: Hey, I used to work in an envelope factory. You wouldn't believe the....things that float around in those gum applicator trays. I haven't licked an envelope for years!'
I used to work for a print shop (32 years ago), and we were told NEVER to lick the envelopes. I never understood why until I had to go into storage and pull out 2500 envelopes that were already printed and saw several squads of cockroaches roaming around inside a couple of boxes with eggs everywhere. They eat the glue on the envelopes.
PLEASE PASS THIS ON TO YOUR FRIENDS!
A woman was working in a post Office in California . One day she licked the envelopes and postage stamps instead of using a sponge. That very day the lady found a cut on her tongue.
A week later, she noticed an abnormal swelling of her tongue. She went to the doctor, and they found nothing wrong.. Her tongue was not sore or anything..
A couple of days later, her tongue started to swell more, and it began to get really sore, so sore, that she could not eat. She went back to the hospital, and demanded something be done.
The doctor took an x-ray of her tongue and noticed a lump. He prepared her for minor surgery When the doctor cut her tongue open, a live cockroach crawled out!!!!
There were cockroach eggs on the seal of the envelope. The egg was able to hatch inside of her tongue, because of her saliva, which was warm and moist....
This is a true story reported on CNN!
Andy Hume wrote: Hey, I used to work in an envelope factory. You wouldn't believe the....things that float around in those gum applicator trays. I haven't licked an envelope for years!'
I used to work for a print shop (32 years ago), and we were told NEVER to lick the envelopes. I never understood why until I had to go into storage and pull out 2500 envelopes that were already printed and saw several squads of cockroaches roaming around inside a couple of boxes with eggs everywhere. They eat the glue on the envelopes.
PLEASE PASS THIS ON TO YOUR FRIENDS!
Monday, October 26, 2009
牛奶，謊言與內幕
（感谢 Kam 转寄电邮）
原文作者：T hierry Souccar 蒂埃里．蘇卡
譯者：陳懿禎
出版社：商周出版
出版日期： 2007年10月27日
語言：繁體中文 ISBN：9789861249421
內容簡介
自然醫學博士 : 王宥驊醫師
癌症權威、暢銷書作家 ：姜淑惠醫師
自然醫學研究會長 : 江晃榮博士
腦科權威、抗癌名醫 : 許達夫醫師
風車女性健康管理機構董事 : 莊靜芬醫師
全球華人防癌長鏈倡導人 : 梅襄陽醫師
各界名醫 ，鄭重推薦
全美首席腸胃科醫師新谷弘實在他的著作"不生病的生活"也提出相同的論點
不論您是否相信，但為了自己及家人的健康，尤其為了環保的落實，是值得重新考量!
牛奶加速腫瘤的生長, 引發鼻塞、腹瀉、紅疹，中老年以後骨質多孔！
牛奶，真的能讓你喝出一身病！
沒錯，牛奶能讓你在三十歲達到骨密度的高峰，代價卻是中老年以後骨質多孔的風險！
喝牛奶就像替細胞安裝了加速器，它讓你長得高又壯，卻同時加速腫瘤的生長！
是誰綁架了你的健康，你還能裝作不知道嗎？
這本大爆食品工業內幕的書將會使你大開眼界！
作者鎖定農產食品市場區塊最大種類──乳製品，大膽挑戰揭露這個龐大產業試圖隱瞞的內幕。
這本書包含科學證據和國際級的好資料，很難找到漏洞來攻擊作者的論點。
在書中將能了解到，由於過量攝取牛奶中生長因子所產生的全部壞處，甚至會看到過量攝取乳製品可能會讓骨質疏鬆症的病情更嚴重。
法國知名科學線記者，《新觀察家》（Le Nouvel Observateur）周刊「健康新知」專欄主編，長期為《科學與未來》（Sciences et Avenir）月刊撰述與健康和營養議題相關的論文，也是「美國營養學院」的會員之一。
《牛奶，謊言與內幕》推薦序二：是時候打破牛奶神話了！
文 / 王宥驊（本文作者為自然醫學博士）
長期以來牛奶廠商結合了西方醫學以及媒體，創造出了牛奶神話。
他們找來了明星和名人來代言，每個人的唇上都長了白亮亮的牛奶鬍子。彷彿是害怕世人不知道牛奶是萬靈丹，提醒大家喝了可以治百病。
姑且不談牛奶商人荷包滿滿，明星名人各個因為高額的代言費笑不攏嘴；西方醫學人士更因為病人喝了牛奶而使身體更加糟糕，看診開藥更是使他們的收入暴增。然而背後的真相到底有誰知道了呢？
大眾的病苦又有誰真正去了解問題的根源了呢？
牛奶是給牛喝的。
這在自然醫學內已經是國民生活需知般穩固，如鋼鐵般堅硬的法則。
簡單來說，牛奶裡面的蛋白質跟養分都是專門為了使小牛成長而設計，跟人類一點關係都沒有。也因此人體的免疫系統會對這些不適合人體的蛋白質產生過敏的現象，例如：鼻塞、腹瀉、紅疹等等。
牛奶裡面也含有大量的細菌病毒、荷爾蒙、抗生素、感染源及化學藥劑等，喝多了容易提高婦科問題發生機率，也會增加身體毒素的累積。
牛奶因為是酸性的食物，也因此身體為了中和由蛋白質所產生的酸性，必須損耗身體裡面的鈣質，最後導致骨質疏鬆的問題。
過多的乳製品攝取會讓身體變成酸性，而酸性體質是形成所有疾病和問題的基礎，更會造成身體排毒的問題。比較輕微的會有過敏症狀，嚴重的，則會有心臟冠狀動脈疾病、神經系統疾病、傳染疾病、糖尿病，還有腫瘤的形成。
東方人因為體質的不同，乳糖不耐症的比例比白種人高出很多，約有百分之九十的人有這樣的問題。（人類斷奶後沒有辦法分解乳糖更是人體不需要攝取奶類的鐵證！）
基本上有乳糖不耐症的人一喝牛奶就會過敏而且腹瀉，牛奶裡面即使有再豐富的鈣質也都付諸流水了，又怎麼會補充到身子裡呢？
如果喝牛奶可以補充到鈣質的話，試問為什麼美國、英國、瑞典、芬蘭這些在全世界消耗牛奶最多的國家，卻也同時是骨質疏鬆症最嚴重的國家呢？
人體吸收鈣質的過程是很複雜的，到目前為止仍然沒有有力的證據指出喝牛奶能真正補充到鈣質。但真正要補充到鈣質還有很多方法：
像是多吃蔬菜水果，尤其是深綠色葉菜、魚類、豆類，適當的運動也可以預防骨質疏鬆的問題。
這世界上已經有太多關於牛奶的謊言了，然而事實的真相卻一直被那些既得利益者想盡辦法瞞天過海，為的只是讓自己銀行存款尾數多加幾個零。
更可悲的是號稱為人民健康把關的西醫們也從來沒有真正思考過關於牛奶的來龍去脈，只是盲目地崇拜著先人錯誤的結果。
很高興有記者蒂埃里． 蘇卡先生把血淋淋的真相寫出來，也感謝商周出版把這麼一本珍貴的書翻譯成中文，讓全球華人有機會接觸到正確的知識。
當大多數西醫都是盲目的時候，從客觀角度、經過追根究柢精神所寫出來的書，這本警鐘想必會在保守的醫學界投下一顆震撼彈。
或許下次去看醫生時，可以送一本《牛奶，謊言與內幕》給他╱她。! 更可以大聲的對牛奶鬍子說不！
如果看完此書，您還是不相信乳製品對人體的壞處， 不妨試試自然醫學中的「七日牛奶排毒法」。
方法很簡單：
只要在短短的七天內，完全不攝取牛奶跟乳製品即可（包含起士、冰淇淋、巧克力、優酪乳等）。
只要這麼做，大約四公升的黏膜就會從您的腎臟、脾臟、胰臟、還有其他的部位排出! 。
您會發現身體內部好比做了一場大掃除！
大部分的人只要進行七天牛奶排毒計畫，都能很快發現到明顯的不同，無論是身體或是心理的狀態，比如睡的比較安穩、比較有精神、情緒比較穩定、性慾增強等。
挑戰一下自己，只要七天就可以讓自己煥然一新，何樂而不為？
您可以仔細的記錄好與不好的過程與變化來做比較。
如果您懷疑七天後所感受到的改變，或認為這只是個巧合，只要您夠勇敢的話，大可以在七天牛奶排毒計畫後開始攝取奶類製品。開個party，點些 pizza，享受一下冰淇淋。
在十五個小時內，保證不舒服的老毛病都會回來！
譯者：陳懿禎
出版社：商周出版
出版日期： 2007年10月27日
語言：繁體中文 ISBN：9789861249421
內容簡介
自然醫學博士 : 王宥驊醫師
癌症權威、暢銷書作家 ：姜淑惠醫師
自然醫學研究會長 : 江晃榮博士
腦科權威、抗癌名醫 : 許達夫醫師
風車女性健康管理機構董事 : 莊靜芬醫師
全球華人防癌長鏈倡導人 : 梅襄陽醫師
各界名醫 ，鄭重推薦
全美首席腸胃科醫師新谷弘實在他的著作"不生病的生活"也提出相同的論點
不論您是否相信，但為了自己及家人的健康，尤其為了環保的落實，是值得重新考量!
牛奶加速腫瘤的生長, 引發鼻塞、腹瀉、紅疹，中老年以後骨質多孔！
牛奶，真的能讓你喝出一身病！
沒錯，牛奶能讓你在三十歲達到骨密度的高峰，代價卻是中老年以後骨質多孔的風險！
喝牛奶就像替細胞安裝了加速器，它讓你長得高又壯，卻同時加速腫瘤的生長！
是誰綁架了你的健康，你還能裝作不知道嗎？
這本大爆食品工業內幕的書將會使你大開眼界！
作者鎖定農產食品市場區塊最大種類──乳製品，大膽挑戰揭露這個龐大產業試圖隱瞞的內幕。
這本書包含科學證據和國際級的好資料，很難找到漏洞來攻擊作者的論點。
在書中將能了解到，由於過量攝取牛奶中生長因子所產生的全部壞處，甚至會看到過量攝取乳製品可能會讓骨質疏鬆症的病情更嚴重。
法國知名科學線記者，《新觀察家》（Le Nouvel Observateur）周刊「健康新知」專欄主編，長期為《科學與未來》（Sciences et Avenir）月刊撰述與健康和營養議題相關的論文，也是「美國營養學院」的會員之一。
《牛奶，謊言與內幕》推薦序二：是時候打破牛奶神話了！
文 / 王宥驊（本文作者為自然醫學博士）
長期以來牛奶廠商結合了西方醫學以及媒體，創造出了牛奶神話。
他們找來了明星和名人來代言，每個人的唇上都長了白亮亮的牛奶鬍子。彷彿是害怕世人不知道牛奶是萬靈丹，提醒大家喝了可以治百病。
姑且不談牛奶商人荷包滿滿，明星名人各個因為高額的代言費笑不攏嘴；西方醫學人士更因為病人喝了牛奶而使身體更加糟糕，看診開藥更是使他們的收入暴增。然而背後的真相到底有誰知道了呢？
大眾的病苦又有誰真正去了解問題的根源了呢？
牛奶是給牛喝的。
這在自然醫學內已經是國民生活需知般穩固，如鋼鐵般堅硬的法則。
簡單來說，牛奶裡面的蛋白質跟養分都是專門為了使小牛成長而設計，跟人類一點關係都沒有。也因此人體的免疫系統會對這些不適合人體的蛋白質產生過敏的現象，例如：鼻塞、腹瀉、紅疹等等。
牛奶裡面也含有大量的細菌病毒、荷爾蒙、抗生素、感染源及化學藥劑等，喝多了容易提高婦科問題發生機率，也會增加身體毒素的累積。
牛奶因為是酸性的食物，也因此身體為了中和由蛋白質所產生的酸性，必須損耗身體裡面的鈣質，最後導致骨質疏鬆的問題。
過多的乳製品攝取會讓身體變成酸性，而酸性體質是形成所有疾病和問題的基礎，更會造成身體排毒的問題。比較輕微的會有過敏症狀，嚴重的，則會有心臟冠狀動脈疾病、神經系統疾病、傳染疾病、糖尿病，還有腫瘤的形成。
東方人因為體質的不同，乳糖不耐症的比例比白種人高出很多，約有百分之九十的人有這樣的問題。（人類斷奶後沒有辦法分解乳糖更是人體不需要攝取奶類的鐵證！）
基本上有乳糖不耐症的人一喝牛奶就會過敏而且腹瀉，牛奶裡面即使有再豐富的鈣質也都付諸流水了，又怎麼會補充到身子裡呢？
如果喝牛奶可以補充到鈣質的話，試問為什麼美國、英國、瑞典、芬蘭這些在全世界消耗牛奶最多的國家，卻也同時是骨質疏鬆症最嚴重的國家呢？
人體吸收鈣質的過程是很複雜的，到目前為止仍然沒有有力的證據指出喝牛奶能真正補充到鈣質。但真正要補充到鈣質還有很多方法：
像是多吃蔬菜水果，尤其是深綠色葉菜、魚類、豆類，適當的運動也可以預防骨質疏鬆的問題。
這世界上已經有太多關於牛奶的謊言了，然而事實的真相卻一直被那些既得利益者想盡辦法瞞天過海，為的只是讓自己銀行存款尾數多加幾個零。
更可悲的是號稱為人民健康把關的西醫們也從來沒有真正思考過關於牛奶的來龍去脈，只是盲目地崇拜著先人錯誤的結果。
很高興有記者蒂埃里． 蘇卡先生把血淋淋的真相寫出來，也感謝商周出版把這麼一本珍貴的書翻譯成中文，讓全球華人有機會接觸到正確的知識。
當大多數西醫都是盲目的時候，從客觀角度、經過追根究柢精神所寫出來的書，這本警鐘想必會在保守的醫學界投下一顆震撼彈。
或許下次去看醫生時，可以送一本《牛奶，謊言與內幕》給他╱她。! 更可以大聲的對牛奶鬍子說不！
如果看完此書，您還是不相信乳製品對人體的壞處， 不妨試試自然醫學中的「七日牛奶排毒法」。
方法很簡單：
只要在短短的七天內，完全不攝取牛奶跟乳製品即可（包含起士、冰淇淋、巧克力、優酪乳等）。
只要這麼做，大約四公升的黏膜就會從您的腎臟、脾臟、胰臟、還有其他的部位排出! 。
您會發現身體內部好比做了一場大掃除！
大部分的人只要進行七天牛奶排毒計畫，都能很快發現到明顯的不同，無論是身體或是心理的狀態，比如睡的比較安穩、比較有精神、情緒比較穩定、性慾增強等。
挑戰一下自己，只要七天就可以讓自己煥然一新，何樂而不為？
您可以仔細的記錄好與不好的過程與變化來做比較。
如果您懷疑七天後所感受到的改變，或認為這只是個巧合，只要您夠勇敢的話，大可以在七天牛奶排毒計畫後開始攝取奶類製品。開個party，點些 pizza，享受一下冰淇淋。
在十五個小時內，保證不舒服的老毛病都會回來！
The main causes of liver damage
(Courtesy of forwarded email from Francis)
The main causes of liver damage are:
1. Sleeping too late and waking up too late are main cause.
2. Not urinating in the morning.
3. Too much eating..
4. Skipping breakfast.
5. Consuming too much medication.
6. Consuming too much preservatives, additives, food coloring, and artificial sweetener.
7. Consuming unhealthy cooking oil. As much as possible reduce cooking oil use when frying, which includes even the best cooking oils like olive oil. Do not consume fried foods when you are tired, except if the body is very fit.
8. Consuming raw (overly done) foods also add to the burden of liver.
Veggies should be eaten raw or cooked 3-5 parts. Fried veggies should be finished in one sitting, do not store.
We should prevent this without necessarily spending more. We just have to adopt a good daily lifestyle and eating habits. Maintaining good eating habits and time condition are very important for our bodies to absorb and get rid of unnecessary chemicals according to 'schedule.'
The main causes of liver damage are:
1. Sleeping too late and waking up too late are main cause.
2. Not urinating in the morning.
3. Too much eating..
4. Skipping breakfast.
5. Consuming too much medication.
6. Consuming too much preservatives, additives, food coloring, and artificial sweetener.
7. Consuming unhealthy cooking oil. As much as possible reduce cooking oil use when frying, which includes even the best cooking oils like olive oil. Do not consume fried foods when you are tired, except if the body is very fit.
8. Consuming raw (overly done) foods also add to the burden of liver.
Veggies should be eaten raw or cooked 3-5 parts. Fried veggies should be finished in one sitting, do not store.
We should prevent this without necessarily spending more. We just have to adopt a good daily lifestyle and eating habits. Maintaining good eating habits and time condition are very important for our bodies to absorb and get rid of unnecessary chemicals according to 'schedule.'
Brain damaging habits
(Courtesy of forwarded email from Francis)
1. No Breakfast
People who do not take breakfast are going to have a lower blood sugar level. This leads to an insufficient supply of nutrients to the brain causing brain degeneration.
2. Overeating
It causes hardening of the brain arteries, leading to a decrease in mental power.
3. Smoking
It causes multiple brain shrinkage and may lead to Alzheimer disease.
4. High Sugar consumption
Too much sugar will interrupt the absorption of proteins and nutrients causing malnutrition and may interfere with brain development.
5. Air Pollution
The brain is the largest oxygen consumer in our body. Inhaling polluted air decreases the supply of oxygen to the brain, bringing about a decrease in brain efficiency.
6. Sleep Deprivation
Sleep allows our brain to rest. Long term deprivation from sleep will accelerate the death of brain cells.
7. Head covered while sleeping
Sleeping with the head covered increases the concentration of carbon dioxide and decrease concentration of oxygen that may lead to brain damaging effects.
8. Working your brain during illness
Working hard or studying with sickness may lead to a decrease in effectiveness of the brain as well as damage the brain.
9. Lacking in stimulating thoughts
Thinking is the best way to train our brain, lacking in brain stimulation thoughts may cause brain shrinkage.
10. Talking Rarely
Intellectual conversations will promote the efficiency of the brain.
1. No Breakfast
People who do not take breakfast are going to have a lower blood sugar level. This leads to an insufficient supply of nutrients to the brain causing brain degeneration.
2. Overeating
It causes hardening of the brain arteries, leading to a decrease in mental power.
3. Smoking
It causes multiple brain shrinkage and may lead to Alzheimer disease.
4. High Sugar consumption
Too much sugar will interrupt the absorption of proteins and nutrients causing malnutrition and may interfere with brain development.
5. Air Pollution
The brain is the largest oxygen consumer in our body. Inhaling polluted air decreases the supply of oxygen to the brain, bringing about a decrease in brain efficiency.
6. Sleep Deprivation
Sleep allows our brain to rest. Long term deprivation from sleep will accelerate the death of brain cells.
7. Head covered while sleeping
Sleeping with the head covered increases the concentration of carbon dioxide and decrease concentration of oxygen that may lead to brain damaging effects.
8. Working your brain during illness
Working hard or studying with sickness may lead to a decrease in effectiveness of the brain as well as damage the brain.
9. Lacking in stimulating thoughts
Thinking is the best way to train our brain, lacking in brain stimulation thoughts may cause brain shrinkage.
10. Talking Rarely
Intellectual conversations will promote the efficiency of the brain.
Saturday, October 24, 2009
The top five cancer-causing foods
(Courtesy of forwarded email from Francis)
1. Hot dogs
Because they are high in nitrates, the Cancer Prevention Coalition advises that children eat no more than 12 hot dogs a month. If you can't live without hot dogs, buy those made without sodium nitrate.
2. Processed meats and bacon
Also high in the same sodium nitrates found in hot dogs, bacon, and other processed meats raise the risk of heart disease. The saturated fat in bacon also contributes to cancer.
3. Doughnuts
Doughnuts are cancer-causing double trouble. First, they are made with white flour, sugar, and hydrogenated oils, then fried at high temperatures. Doughnuts, says Adams , may be the worst food you can possibly eat to raise your risk of cancer.
4. French fries
Like doughnuts, French fries are made with hydrogenated oils and then fried at high temperatures. They also contain cancer- causing acryl amides which occur during the frying process. They should be called cancer fries, not French fries, said Adams .
5. Chips, crackers, and cookies
All are usually made with white flour and sugar. Even the ones whose labels claim to be free of trans-fats generally contain small amounts of trans-fats.
1. Hot dogs
Because they are high in nitrates, the Cancer Prevention Coalition advises that children eat no more than 12 hot dogs a month. If you can't live without hot dogs, buy those made without sodium nitrate.
2. Processed meats and bacon
Also high in the same sodium nitrates found in hot dogs, bacon, and other processed meats raise the risk of heart disease. The saturated fat in bacon also contributes to cancer.
3. Doughnuts
Doughnuts are cancer-causing double trouble. First, they are made with white flour, sugar, and hydrogenated oils, then fried at high temperatures. Doughnuts, says Adams , may be the worst food you can possibly eat to raise your risk of cancer.
4. French fries
Like doughnuts, French fries are made with hydrogenated oils and then fried at high temperatures. They also contain cancer- causing acryl amides which occur during the frying process. They should be called cancer fries, not French fries, said Adams .
5. Chips, crackers, and cookies
All are usually made with white flour and sugar. Even the ones whose labels claim to be free of trans-fats generally contain small amounts of trans-fats.
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