醃製肉類致癌 並非新聞 It’s Not New News that Processed Meat is Carcinogenic

CC Licence | Photo by condesign/pixabay

CC Licence | Photo by condesign/pixabay

最近有媒體報導,世界衛生組織即將會把醃製肉類,包括漢堡扒、香腸及火腿等,列入致癌物質名單,與香煙及酒精齊名。其實這個結論沒有太大的新意,因爲彼得.戴德蒙醫生早已在他於1996年出版的《不同血型 不同飲食》中,提及醃和熏的肉類對健康的負面影響,並指出,由於A型人的胃酸特別少,所以這些肉類在A型人身上就特別容易引發癌症。

“如果A型人吃下加工或醃製食物,如波隆那香腸,亞硝酸鹽的負面衝擊就會被放大90倍,因爲A型人特別容易罹患胃癌並受亞硝酸鹽毒性的影響。”

另外,世衛也認為新鮮紅肉「有機會致癌」。其實這個結論不能一概而論,因爲戴德蒙醫生指出,O型人的胃酸非常充足,很容易便能消化新鮮紅肉,而草飼紅肉對O型的健康尤其有益。相反,對於胃酸很少的A型,以及胃酸少但比A型稍微多一點點的AB型,紅肉卻真是非常難於消化,經常吃的話會在體内累積毒素,因而增加患癌症的機會。

我們經常看到一些醫學報告,一般的結論都受到被研究者的個人體格和血型左右,但這些研究並沒有仔細把被研究者的類型劃分。就像所謂新鮮紅肉「有機會致癌」這個一刀切的結論,估計是因爲被研究者當中A型居多。O型的朋友,如能限制自己只吃較瘦的草飼紅肉(牛肉尤其有食療作用),其實不用過於擔憂。而A及AB型的朋友就要把紅肉戒掉了。紅肉之中,牛肉對於B型的朋友屬於中性,即是說沒有食療功效,但也沒有害處,草飼羊肉對B型就非常有益了。

至於醃製肉類,由於含有有害的亞硝酸鹽,無論甚麽血型,還是避之則吉。

According to a recent report by Mail Online, the World Health Organisation (WHO) is to list processed meat, including cured and smoked meat such as bacon, burgers and sausages, alongside other carcinogenic substances such as cigarettes, arsenic and asbestos.

In fact, this is no new “news,” as Dr. Peter D’Adamo already wrote in his 1996 New York Times Bestseller “Eat Right 4 Your Type” about the negative impact of cured and smoked meat on health. He also made a distinction that Type A individuals, who have a much lower level of stomach acid, have an especially high risk for cancer as a result of consuming processed meat, because: “The Indican Scale shows that a toxic food entering your system is magnified to 90 times the effect on someone for whom it is not toxic. For example, if a Type A eats a processed or cured food, such as bologna (salami), the nitrates are magnified 90 times in the negative impact they have because Type As are particularly susceptible to stomach cancer and the toxic effects of nitrites.”

The WHO ruling is said to have included fresh red meat in the “encyclopedia of carcinogens” and is likely to be ranked as only slightly less dangerous than the preserved products. This is actually a one-size-fits-all conclusion, because Type O individuals, who have a high level of stomach acid, are capable of digesting red meat very well, and grass-fed red meat even have medicinal value to Type Os, according to Dr. D’Adamo. So Type Os should not worry too much, as long as they stick to lean grass-fed red meat, especially beef. However, Type As, who have a very low level of stomach acid, as well as Type ABs, whose level of stomach acid is lower but slightly higher than their Type A counterparts, should avoid red meat at all costs. Their inability to digest red meat would cause the resulting toxins to accumulate in the body and increase their risk of cancer. As for Type Bs, beef is a Neutral food, which means that it is neither beneficial nor harmful. Grass-fed lamb meat, on the other hand, is highly beneficial for Type Bs.

Back to processed meat–Should it be avoided by all blood types? The answer is “yes” due to the toxic effects of nitrites.

相關文章:

世衛列漢堡扒香腸致癌 與香煙酒精齊名

Bacon, burgers and sausages are a cancer risk, say world health chiefs: Processed meats added to list of substances most likely to cause disease alongside cigarettes and asbestos

Processed meats rank alongside smoking as cancer causes – WHO

Feature photo by condesignCreative Commons Licence CC0 1.0.

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戒除B型兩大避忌,成功根治皮膚過敏症 Testimonial from Type B: Eliminating Tomatoes and Corns Cures Skin Allergy

Tomatoes and Corns should be avoided by Type B individuals

“我由細到大都有皮膚敏感,以前睇過好多醫生,都只係得到暫時嘅舒緩,我以爲係因爲護膚品嘅問題。幾年前去咗俄羅斯旅行,其間每日都食番茄同粟米,因爲當地根本無乜其他蔬菜可以食!番來香港之後,我患咗好嚴重嘅皮膚敏感症,連成個嘴都腫哂,醫生話可能係營養唔均勻。幾個月後,我又突然扁桃腺發炎,厲害到要入急救室做手術,當時醫生都講唔出實際誘因。做完手術後,咁啱聽Louisa提起血型飲食法,佢話B型人要避免番茄同粟米,咁我就開始戒咗呢兩樣素菜,自此之後,皮膚敏感就無再次發作啦!其實我都係屬於比較懶嘅人,都無跟足血型飲食法去食嫁,不過就咁戒咗兩樣對我最有害嘅食物,就大大改善咗我嘅健康,真係值得一試!我宜家一D都唔掛住番茄同粟米了!”

“Ever since I was little, I had been having skin allergy. I have seen a lot of doctors but the best I could get was temporary relief. I thought it had to do with the type of skincare products I used. A few years ago, I visited Russia. During the trip, I ate a lot of tomatoes and corn. There weren’t many other vegetables available and I was shocked that these were what people ate day in and day out! When I came back, I got a serious case of skin allergy. My entire mouth was swollen. The doctor said it may have to do with nutritional imbalance, but he couldn’t offer a solution. A few months later, I even had a severe case of tonsillitis and was admitted to the hospital’s emergency room. The doctor could not pinpoint what the cause was.

After the surgery, I heard about the Blood Type Diet from Louisa. She told me that as a Type B individual, I should avoid tomatoes and corns, among others. So I started to eliminate the two from my diet entirely. Since then, I have never had a single case of skin allergy. I am quite a lazy person, so I don’t follow the Blood Type Diet closely. But simply cutting the worst “avoids”—tomatoes and corns—has improved my health. I don’t miss my tomatoes and corns anymore and I can say that it is definitely worth a try.”

~C. Leung

Top photo by Eat Right.
Bottom photo by keem1201, royalty-free image from Pixabay.

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朱古力:魔鬼還是天使?

用可可粉做的自家製朱古力

用可可粉做的自家製朱古力

當你看到一塊朱古力時,可能你第一時間的反應是“邪惡的甜品”,不會是健康食物吧!其實,朱古力之所以令人肥胖、“熱氣”,是因爲一般市面上的朱古力產品,大多含有太多的糖份、奶粉及人造添加劑。但如果吃成份較單純的黑朱古力,那就完全是兩碼事了!

黑朱古力(即純可可)含有高度生物類黃酮成份—比士多啤梨還高出八倍!生物類黃酮是水溶性的植物色素,富於抗氧化作用。由於抗氧化物可以減少自由基對身體造成的損害,所以可以減慢老化速度,並減少心臟病的機會。生物類黃酮能幫助強化血管和其他結締組織,有抗過敏和發炎的效用。另外,它又能夠通過產生氧化氮,而減低血壓及平衡體内的各種荷爾蒙。

近年有不少科學研究顯示黑朱古力對人體的好處,例如:

  • 降低所謂的“壞蛋固醇”和增加“好膽固醇”
  • 避免在血管壁上,因蛋固醇的氧化作用而產生的斑塊積聚
  • 減少血小板的凝聚(濃度)
  • 減少C-反應蛋白(這種蛋白是血液發炎程度的指標)
  • 降低血壓
  • 避免和治療青光眼
  • 每天只要吃8克黑朱古力,連續兩周,就會改善胰臟的功能,平衡胰島素的分泌

其實,早在幾千年前,南美馬雅人已深知可可對促進健康和增强活力的作用,被廣泛使用(主要是當熱飲,不加糖的!)。近年在西方開始重新發掘它的好處,被稱爲馬雅人的“超級食物”。

講完了黑朱古力的好處,有一點要注意的,就是在購買朱古力的時候,要留意食物標簽,要選擇起碼70%可可成份,才算是“黑朱古力”,不然會有太多其它對健康不良的成份,例如糖份、奶粉及人造添加劑。有些在包裝上寫上“無糖”/“適合糖尿病患者”,其實是含有代糖(不少是用粟米研製成的,例如:麥芽糊精/maltodextrin),對健康非常無益(增加炎症的機會)。所以除了可可(cacao)和可可奶油(cacao butter)成份外,越少其他成份就越好。如果是有機的就最好。

NAVITAS-Cacao-Powder

Navitas Naturals有機可可粉

當然,最好是自己泡製朱古力或沖熱朱古力飲品。我的首選是Navitas Naturals的可可粉,因爲它無加添任何糖份,而且作爲其原材料的可可豆,是在低温下冷搾及研磨而成,所以所有營養成份都完整地保存。

可可對所有血型的人都屬於中性,但如果使用戴醫生寫的SWAMI軟件而得出的《個人化飲食清單》,上面會提到它對某類人是否屬高度有益的食物。筆者很有幸,因爲SWAMI替我計算出,朱古力是我的“鑽石食物”,所以每天都能享受少許,自然對其他無益的零食失去興趣了!

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相關文章:

Health Benefits of Chocolate

有機蔬果到底真的比較好嗎?

Keep Calm and Eat Organic

斯坦福大學在兩年前一項研究報告,提出有機水果和蔬菜總體上並不比普通蔬果更有營養,建議消費者不必多花金錢購買有機蔬果之後,就有不少人開始放心吃「無機」食物了。但最新一期的英國營養學雙月刊(British Journal of Nutrition) 終於為有機食物做出了適當的「平反」。經過審查343份同行評議的科學研究論文後, 一組由新堡大學(Newcastle University)領導的國際學者,發現有機蔬果和轂物比一般的蔬果和轂物少很多有害的農藥,而且營養成份也高得多。

這項在同類研究中規模最大的科學研究,結論出當一個人轉吃有機食物後,身體可以吸取比普通「無機」食物超出兩至四成的抗氧化劑(antioxidant)和多酚(polyphenol)。抗氧化劑能中和自由基對人體的損害;而多酚就是植物本體的防禦與種籽保存繁殖上的重要成份,有促進健康、預防某些慢性疾病(如心臟病、中風和癌症)的潛在作用。

研究又指出,有機蔬果比一般蔬果的含鎘量少一半。鎘(cadmium)是對人體十分危險的重金屬,有可能導致腎衰竭、肝衰竭和肺癌等嚴重疾病。

至於農藥方面,「無機」食物就比有機的含有三至四倍的殺蟲劑,這些農業用的殺蟲劑,會增加出生缺陷、神經損壞和患某些癌症的機會。

原文來自美國環境工作組:

Is Organic Really Better?

相關文章:

有機食品未必更有營養

蔬果基本法(三):盡量吃有機

蔬果基本法(三):盡量吃有機

Organic-Farmer

盡可能吃本地種植的有機菜吧!跟本地有機農社和有機店買菜,除了可以幫助减少碳脚印和支持本土經濟外,還能避免吃到含有對人體有害農藥和化肥的蔬果。這些蔬果比一般的新鮮和甜美得多。另外,在營養價值方面,由於在接近成熟時採摘,營養會較多些;相反,經過長途運輸的蔬果在還未成熟的狀態下被採摘,所以營養比較貧乏,而且一般都被噴上化學物質,以保新鮮樣貌,這些化學物質對人體當然也無益。如想尋找關於本地有機農場的資訊,請參考:《本地有機農場資訊》。

當然,本地農業出産有限,很多時候都要買入口蔬菜水果的。如果吃入口蔬果,也最好買有機的。當然,有機的入口蔬果都比較貴,如果知道哪類普通蔬果比較少農藥和化肥,就可以着重選擇那些了。下一篇《蔬果基本法》會為大家詳細介紹。

另外,新界有不少有機農社出租耕地和提供澆水服務,讓城市人也可以利用空閑自己種些有機蔬果。

相關文章:

香港有機農場資訊

蔬果基本法(一):如何有效清洗蔬果

蔬果基本法(二):蒸菜小貼士

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