tag:blogger.com,1999:blog-9769687522874986582024-02-06T20:01:07.026-08:00東雅小廚Anonymoushttp://www.blogger.com/profile/00996775151371433775noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-976968752287498658.post-440795297056484372013-07-30T21:40:00.002-07:002013-07-30T21:40:26.455-07:00上帝特製的天然營養錠─食用花與果實<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE5RZj-HFQ-uYINrzOiy5WFEyPkexAdkeVPmHVqhQfLWwea-zrAvS_toH6xrQt-TWoohrs7DEZxiCZG77GI_zyqNYsI_EA44HgCwx2nWSl6XgujOa5YDldkvVngCzZ2GsNKbFNPDfHteBD/s1600/%E8%8A%B1%E8%88%87%E6%9E%9C%E5%AF%A6.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE5RZj-HFQ-uYINrzOiy5WFEyPkexAdkeVPmHVqhQfLWwea-zrAvS_toH6xrQt-TWoohrs7DEZxiCZG77GI_zyqNYsI_EA44HgCwx2nWSl6XgujOa5YDldkvVngCzZ2GsNKbFNPDfHteBD/s640/%E8%8A%B1%E8%88%87%E6%9E%9C%E5%AF%A6.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">上帝知道我們的身體需要什麼,跟著節氣吃就是最好的養生法。別再依賴藥箱裡的瓶瓶罐罐,<br />水果就是最天然的營養劑了。<br /><a name='more'></a></td></tr>
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<st1:personname productid="喻" w:st="on"><span style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;">喻</span></st1:personname><span style="font-family: 細明體; font-size: 12pt;">老師常常建議讀者們如何吃水果,她說:「大部分水果可以直接生食,甚至『連皮帶籽』吃進完整植化素,那所攝取的微量元素,甚至還比蔬菜更加豐富!」令人生機勃勃、精力十足的水果,不僅水分含量高,更含有大量的纖維質、維生素<span lang="EN-US">(A</span>、<span lang="EN-US">C)</span>以及人體必需的各種礦物質,不但可改善便秘、降低血膽固醇,有助預防心血管疾病,具有養顏美容的功效,能給人健康好氣色。</span><div class="MsoNormal">
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<span lang="ZH-CN" style="font-family: 細明體; font-size: 12.0pt;">人們常說「良藥苦口」,但再也沒有任何藥物能像水果那樣可口。</span><span style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;">木瓜有特殊酵素<span lang="EN-US">(papain)</span>,是改善消化系統的功臣;鳳梨含溴可以幫忙胰臟清除蛋白質與脂肪;<span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;">香蕉則含有大量對神經有益的鉀;火龍果有一般水果少有的植物性蛋白和花青素,可以保護胃壁、抗衰老;酪梨由不飽和脂肪酸所組成,沒有膽固醇的顧慮,可預防動脈硬化、高血壓,增強體力。此外,水果到了盛產期,物美價廉,但買多吃不完,丟棄又可惜,此時利用「低溫風乾」方式,留住食物最鮮美原味與最完整營養!況且大部分的蔬果多屬寒性,低溫風乾後屬性改變,趨向溫和,更適合攝取。<span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;">餐飲界最近幾年更流行「以花入菜」,不僅菜色美觀,花朵的芬芳更是吸引人,食用的花朵像是食用玫瑰花,可說是美容養顏聖品,可幫助身體行氣、活血化瘀,讓血液流動起來,代謝囤積在身體裡的垃圾,扮演著體內清潔劑的角色,一旦氣血運行正常,膚色自然紅潤。</span></div>
Anonymoushttp://www.blogger.com/profile/00996775151371433775noreply@blogger.com0tag:blogger.com,1999:blog-976968752287498658.post-77237131534954242992013-07-28T22:43:00.000-07:002013-07-28T22:45:25.396-07:00暗藏能量的小宇宙─豆與堅果<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgtydj7O5JxvWXe1dsfbmMmsVRBtaJY10Skw4qdX7TziqqQk5He804Fk3jRkSVzC5RF7guTy1A2Ev9HAlQm3JdAULYIJAb_AZg7f83IbZ37pHZ3tlv2L45zh1LxfYVaS_jm421-1JNBBX/s1600/%E8%B1%86%E9%A1%9E.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgtydj7O5JxvWXe1dsfbmMmsVRBtaJY10Skw4qdX7TziqqQk5He804Fk3jRkSVzC5RF7guTy1A2Ev9HAlQm3JdAULYIJAb_AZg7f83IbZ37pHZ3tlv2L45zh1LxfYVaS_jm421-1JNBBX/s640/%E8%B1%86%E9%A1%9E.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; text-align: center;">植物吸收土壤養分成長,而為了延續生命,將發芽所需的養分濃縮在果實與<br />
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<a name='more'></a><span style="font-family: 細明體; font-size: 12pt;">高蛋白的豆類被稱為「蔬菜之肉」。豆類種類繁多,包括大豆、蠶豆、紅豆、綠豆、黑豆、毛豆、豌豆、豌豆莢、扁豆、皇帝豆、四季豆、鷹嘴豆、菜豆、刀豆、樹豆等,泛指豆科植物的種子和莢果。豆類所含植化物與營養素為植物固醇、皂素、維生素</span><span lang="EN-US" style="font-family: 細明體; font-size: 12pt;">B</span><span style="font-family: 細明體; font-size: 12pt;">群、葉酸、鈣、鋅、鐵、Ω</span><span lang="EN-US" style="font-family: 細明體; font-size: 12pt;">3</span><span style="font-family: 細明體; font-size: 12pt;">脂肪酸、纖維質等,可以補血益氣、增進腸道健康、阻斷不良荷爾蒙,防癌、抗老化。像是</span><st1:personname productid="喻" style="font-family: 細明體; font-size: 12pt;" w:st="on">喻</st1:personname><span style="font-family: 細明體; font-size: 12pt;">老師常推薦大家多吃的鷹嘴豆,就含有胺基酸達</span><span lang="EN-US" style="font-family: 細明體; font-size: 12pt;">18</span><span style="font-family: 細明體; font-size: 12pt;">種之多,其中含人體必須但自身不能合成的就有</span><span lang="EN-US" style="font-family: 細明體; font-size: 12pt;">8</span><span style="font-family: 細明體; font-size: 12pt;">種胺基酸,甚至含量還要高出燕麥</span><span lang="EN-US" style="font-family: 細明體; font-size: 12pt;">2</span><span style="font-family: 細明體; font-size: 12pt;">倍以上。</span><br />
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<span style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;">堅果含有豐富油脂成分,被認為是極佳的能量來源。</span><span lang="ZH-CN" style="font-family: 細明體; font-size: 12.0pt;">堅果中所含的油脂主要以單元不飽和脂肪酸為主,可以提升血液中好的膽固醇濃度,因此被公認為「護心食物」之一。</span><span lang="EN-US" style="font-family: 細明體; font-size: 12.0pt;"><o:p></o:p></span></div>
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<span style="font-family: 細明體; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-language: ZH-TW; mso-font-kerning: 1.0pt;">堅果種類豐富,常見的代表食材有:花生、黑白芝麻、核桃、核桃、腰果、松子、瓜子、杏仁、開心果、夏威夷豆等,所含的膳食纖維及多種維生素<span lang="EN-US">(A</span>、<span lang="EN-US">B</span>、<span lang="EN-US">C</span>、<span lang="EN-US">E)</span>和礦物質<span lang="EN-US">(</span>鎂、銅、錳、硒<span lang="EN-US">)</span>、類黃酮、植酸、必需脂肪酸也相當受人注目,這些物質都是頭號抗氧化物,可以幫助身體對抗自由基,降低膽固醇、增強免疫力、防止發炎,避免細胞受損老化,譬如胡桃、核桃、杏仁、花生這類堅果更含有鞣花酸,更具有抑制癌細胞生長的作用!</span>Anonymoushttp://www.blogger.com/profile/00996775151371433775noreply@blogger.com1tag:blogger.com,1999:blog-976968752287498658.post-906727222869003292013-07-25T00:55:00.000-07:002013-07-25T00:57:15.150-07:00五顏六色吃出彩色人生─蔬菜<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6fetqRDjuVjmUNrykGIv8UViYuAL1Bqarx9nHJt-3rJs1FT3V7EOHP8M2kTDAr9_V2ugosQhVkSBG4srkiUWVaOK-pD3JNPmbl4tfPqa6Dr0vIHu0BZr-0sqSC9LReJl8HLTe1kJk37Z/s1600/%E8%94%AC%E6%9E%9C.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6fetqRDjuVjmUNrykGIv8UViYuAL1Bqarx9nHJt-3rJs1FT3V7EOHP8M2kTDAr9_V2ugosQhVkSBG4srkiUWVaOK-pD3JNPmbl4tfPqa6Dr0vIHu0BZr-0sqSC9LReJl8HLTe1kJk37Z/s640/%E8%94%AC%E6%9E%9C.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">每一種蔬菜都含有不同的營養與能量,保護我們身體裡的肝、心、脾、肺、腎<br />
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<span lang="ZH-CN" style="font-family: 細明體; font-size: 12.0pt;">蔬果大致有藍、紫、綠、白、黃、橙及紅等</span><span lang="EN-US" style="font-family: 細明體; font-size: 12.0pt;">7</span><span lang="ZH-CN" style="font-family: 細明體; font-size: 12.0pt;">色,猶如雨後彩虹,可稱為「彩虹蔬果」。</span><span style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;">有趣的是,各種顏色的蔬果各有不同的營養價值,舉例來說,藍色及紫色(或黑色)系蔬菜可以降低癌症的發生率,促進泌尿道系統健康,有助加強記憶力及抗老化;綠色系則可以降低癌症發生率,強化內臟功能,促進視覺健康,含有高量鈣質,可強健骨骼及牙齒;白色系可促進心臟健康及維持膽固醇指數正常;黃色及橙色系含有抗氧化物質如維他命A、C、E、鋅、硒及類黃酮素,可增進健康功能,淨化血液;紅色系可促進心臟健康,提升記憶力,促進泌尿道系統健康及加強人體抵抗力。蔬菜的色彩愈濃烈,所蘊含營養成分就愈高。<span lang="EN-US"><o:p></o:p></span></span></div>
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<span lang="ZH-CN" style="font-family: 細明體; font-size: 12.0pt;">多數蔬菜</span><span lang="EN-US" style="font-family: 細明體; font-size: 12.0pt;">(</span><span lang="ZH-CN" style="font-family: 細明體; font-size: 12.0pt;">尤其是綠葉蔬菜</span><span lang="EN-US" style="font-family: 細明體; font-size: 12.0pt;">)</span><span lang="ZH-CN" style="font-family: 細明體; font-size: 12.0pt;">屬於鹼性食物,多吃可以改善血液酸鹼度,當身體處於弱鹼狀態時,體內各種生化作用可流暢運行,使廢物迅速代謝,幫助體內淨化。</span><span lang="EN-US" style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;"><o:p></o:p></span></div>
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<span style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;">蔬菜就像是身體健康的守護神,像是吃茄子可維持血管的彈性,山苦瓜能夠降血脂,栗子南瓜可防止攝護腺肥大,香菜可以幫助身體排除輻射,紫地瓜具有抗氧化和降血壓的功效,西蘭花、芹菜、花椰菜則含有抗癌元素,可減少胃癌、大腸癌的發生率。蔬菜應該怎麼吃?<st1:personname productid="喻" w:st="on">喻</st1:personname>老師說了:「五顏六色,均衡攝取就對了!」<span lang="EN-US"><o:p></o:p></span></span></div>
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Anonymoushttp://www.blogger.com/profile/00996775151371433775noreply@blogger.com0tag:blogger.com,1999:blog-976968752287498658.post-24912883474911128202013-07-23T21:07:00.000-07:002013-07-25T00:47:38.403-07:00爆發力無窮的迷你蔬菜─芽與苗菜<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrgyguALMjS_nBndzN2obHfqlLcgX5C1Qiiv90P_4d-r_eFPVJQqkR42EjK6TE6b2whgWxRJBaZGq9CSomU0nlT3Lxvp81s-qpx48FYHb2CRQcXQLuaQmBRllt0zhp3bPzNkTYzyzFyUm/s1600/%E8%8A%BD%E8%8F%9C.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRrgyguALMjS_nBndzN2obHfqlLcgX5C1Qiiv90P_4d-r_eFPVJQqkR42EjK6TE6b2whgWxRJBaZGq9CSomU0nlT3Lxvp81s-qpx48FYHb2CRQcXQLuaQmBRllt0zhp3bPzNkTYzyzFyUm/s640/%E8%8A%BD%E8%8F%9C.jpg" width="424" /></a></td></tr>
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<st1:personname productid="喻" w:st="on"><span style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;">喻</span></st1:personname><span style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;">老師常常說:「能讓身體的健康『萌芽』的,就是清爽又解膩的芽菜!」芽與苗菜是根、莖、葉一物全體的超級蔬菜,在豆子發芽的瞬間,將種子本身的澱粉與蛋白質轉化成胺基酸與醣類,使其酵素與微量元素特別多,甚至高於豆子長大變成的蔬菜喔!況且豆芽發芽後為鹼性食物,對於經常吃肉的人,可藉此中和酸性體質,是養生法寶;而芽菜沒有豆類不易消化的缺點,營養豐富且容易吸收,胃脹氣者多吃也沒問題。<span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: 細明體; font-size: 12.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-fareast-language: ZH-TW; mso-font-kerning: 1.0pt;">通常提到芽菜,一般人的印象大多停留在綠豆芽和苜蓿芽,其實,芽菜的世界繽紛多彩,嫣紅紫綠讓人大開眼界,代表性食材有:黃豆芽、綠花椰菜芽、紫高麗菜芽、芝麻芽、花生芽、紅扁豆芽、葫蘆巴豆芽、葵花苗、蘿蔔嬰苗等。其中,黃豆芽的蛋白質利用率比黃豆要高出<span lang="EN-US">10</span>%,甚至被稱為是「田裡的牛肉」!而綠花椰菜芽的維生素<span lang="EN-US">C</span>比檸檬酸多<span lang="EN-US">2</span>倍,芝麻芽榨汁之後的鈣含量甚至比牛奶還高!花生芽則含有白藜蘆醇有益心血管,紅扁豆芽的維生素<span lang="EN-US">B17</span>為豆類中最多,含有豐富的核酸,能抗老防衰!葵花苗含有人體需要的必需亞麻油酸,為現代人攝取好油脂的食材,蘿蔔嬰苗的維生素<span lang="EN-US">A</span>、<span lang="EN-US">C</span>特多,在日本更被視為養顏美容聖品。</span></div>
<br />Anonymoushttp://www.blogger.com/profile/00996775151371433775noreply@blogger.com0tag:blogger.com,1999:blog-976968752287498658.post-19308740796318108342013-07-11T19:14:00.002-07:002013-07-25T00:45:20.560-07:00製造快樂的高能量食物─五穀雜糧<div class="MsoNormal">
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<tr><td class="tr-caption" style="text-align: center;">當身體缺乏了五穀的能量,精神不振、感覺疲累、甚至情緒都變得暴躁起來,這是因為五穀含有幫助身體製造「快樂賀爾蒙」,不可缺乏的重要成分。</td></tr>
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<span style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;">五穀雜糧的代表性食材有稻米、糙米、小麥、大麥、玉米、蕎麥、燕麥、薏仁、黑糯米、胚芽米、小米等,無論是中國的稻、歐洲的麥、南美的黍,都是人類文明以來的主要糧食,所含的植化物與營養素有:多酚類、木酚類、植物固醇、維生素<span lang="EN-US">B</span>群、維生素<span lang="EN-US">E</span>、鎂、鉻、纖維質、蛋白酶抑制劑等。其中,維生素<span lang="EN-US">B</span>群和碳水化合物,是幫助身體製造「快樂荷爾蒙」與「血清素」的重要成份,多吃五穀可以讓我們更加愉悅,散發出散的能量,並且降低膽固醇、預防大腸癌、增強體力與免疫力,強化細胞。<span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;">值得一提的是,小米,是五穀雜糧類中極少數的鹼性作物,適當攝取可以平衡酸性飲食,且含有高酵素、高蛋白、抗氧化的營養成份,對素食者或糖尿病患者尤其適合。<span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;">一般人以為多吃五穀雜糧,攝取太多碳水化合物容易胖,其實不然,只要搭配正確的飲食習慣,吃出五穀特色,<st1:personname productid="喻" w:st="on">喻</st1:personname>老師建議少吃精緻穀類,採「全穀物飲食法」,例如以糙米取代白米,以全麥取代白麵粉,或是白米中混合胚芽米或紅糯米、黑糯米、蕎麥、洋扁豆、燕麥等雜糧食用,一來可以吃到胚芽、麩皮、胚乳所含的維生素成份,況且五穀所含的纖維質可以幫助腸胃蠕動,增加飽足感,有助於控制食量,讓身體攝取健康能量,不會造成負擔。</span></div>
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Anonymoushttp://www.blogger.com/profile/00996775151371433775noreply@blogger.com0tag:blogger.com,1999:blog-976968752287498658.post-21266510782915209272013-07-08T21:51:00.000-07:002013-07-25T00:36:09.349-07:00訪題:蔬食能滿足我們日常營養所需嗎?<div class="MsoNormal">
<span style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;">在台灣,提起健康養生飲食,<st1:personname productid="喻碧芳" w:st="on">喻碧芳</st1:personname>老師走在流行前端,總是最先嗅到有機無毒綠色蔬食的訊息,並身體力行融入健康飲食概念,提供大家最佳的蔬食烹調指南。<span lang="EN-US"><o:p></o:p></span></span></div>
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<st1:personname productid="喻" w:st="on"><span lang="ZH-CN" style="font-family: 細明體; font-size: 12.0pt;">喻</span></st1:personname><span style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;">老師</span><span lang="ZH-CN" style="font-family: 細明體; font-size: 12.0pt;">從小在眷村長大,由於母親、大姐很會做菜,在耳濡目染的環境下,<st1:personname productid="喻" w:st="on">喻</st1:personname></span><span style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;">老師</span><span lang="ZH-CN" style="font-family: 細明體; font-size: 12.0pt;">很早就學得一手好廚藝,長大後進入</span><span style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;">媒體界</span><span lang="ZH-CN" style="font-family: 細明體; font-size: 12.0pt;">擔任</span><span lang="EN-US" style="font-family: 細明體; font-size: 12.0pt;">25</span><span lang="ZH-CN" style="font-family: 細明體; font-size: 12.0pt;">年的</span><span style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;">雜誌</span><span lang="ZH-CN" style="font-family: 細明體; font-size: 12.0pt;">編輯工作,更因為工作採訪需要接觸餐廳、旅遊這一領域,爾後又參與歷屆台灣美食展,深入各鄉鎮,認識全台農產品。</span><span lang="EN-US" style="font-family: 細明體; font-size: 12.0pt;">10</span><span lang="ZH-CN" style="font-family: 細明體; font-size: 12.0pt;">年前,<st1:personname productid="喻" w:st="on">喻</st1:personname></span><span style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;">老師</span><span lang="ZH-CN" style="font-family: 細明體; font-size: 12.0pt;">經營大型餐飲事業被財團倒債牽連,損失一生積蓄,</span><span style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;">使其</span><span lang="ZH-CN" style="font-family: 細明體; font-size: 12.0pt;">身心受創,但她沒有被擊倒,又重新站起來,為了讓自己不要再倚賴藥物,自己找尋身體自癒之道,開始接觸有機、無毒農業、自然醫學,</span><st1:personname productid="喻" w:st="on"><span style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;">喻</span></st1:personname><span style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;">老師</span><span lang="ZH-CN" style="font-family: 細明體; font-size: 12.0pt;">到處上課</span><span style="font-family: 細明體; font-size: 12.0pt; mso-fareast-language: ZH-TW;">,</span><span lang="ZH-CN" style="font-family: 細明體; font-size: 12.0pt;">汲取國內外經驗與知識,不僅開設以健康、養生料理聞名的「東雅小廚餐廳」,更破天荒另外開了集結台灣小農在地食材、讓大家可以學習低溫烹調的「雅比斯手創樂活館」,實踐她低溫烹調、手創美味的理想。</span><br />
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提到蔬食,很多人會有疑問,蔬食真能滿足我們日常生活的基本營養所需嗎?其實,蔬食不受到太陽照射、自由基造成的傷害,照樣茁壯生長,是所謂的天然食材,是具有生命力的「能量食物」。這幾年,科學家們陸續發現天然植物中的「植物性化學物質」<span lang="EN-US">(phytochemical</span>,簡稱「植化物」<span lang="EN-US">)</span>能強化細胞功能、抗老化、預防疾病,進而增進身體健康;所以<st1:personname productid="喻" w:st="on">喻</st1:personname>老師呼籲在日常生活中,最好能「選擇多元化<span lang="EN-US">(</span>五彩繽紛的各種蔬食<span lang="EN-US">)</span>」、「搭配均衡化」、「攝取適量化」,吃得對、吃得健康,才能輕鬆攝取五大類蔬食的能量,滿足日常營養所需。</div>
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<tr><td class="tr-caption" style="text-align: center;">均衡攝取蔬食就能輕鬆滿足我們日常營養所需</td></tr>
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Anonymoushttp://www.blogger.com/profile/00996775151371433775noreply@blogger.com0