澳门6合开彩开奖网站玄机图 第十五 节日常生活要注意 02
导读：(4) 地辐射： 是由处于高压状态下的地下水发射出的一种能量，以及建筑物中的放射性物所发出的辐射能等的总称。在水的交叉处，地辐射的强度会得到叠加而猛增，形成很强的辐射能...
人们常说这样或那样地方的“风水”不好，实际上就是其周围一些自然环境或建筑物与地磁场对人体不协调。比如发射塔、高压变压器、地下与地上水交汇放射出信息能量与其它物体方位夹角，可都会对人体产生很大的辐射，影响或改变原本正常的生物气场。可几千年来许多人都把它看作深不可测的玄学“风水”，实际上就是周边环境对其所产生辐射的解释更为科学。
( 4 ) Ground radiation: it is a kind of energy emitted by underground water under high pressure and the general term of radiant energy emitted by radioactive substances in buildings. At the intersection of water, the intensity of ground radiation will be superimposed and sharply increased, forming strong radiant energy, which can cause mutations in human cells and cause cancer. General household building materials contain some radioactive substances to varying degrees, such as radon, especially newly built houses. The danger of radioactivity is even greater. these radioactive substances can easily cause cancer. There have been reports in China that two of them lived in the same house one after the other, both of them died of cancer because of radioactive substances in the house.
People often say that " feng shui" in one place or another is not good. in fact, some natural environment or buildings around it do not coordinate with the earth's magnetic field. For example, the transmission tower, high voltage transformer, the angle between the information energy emitted from the intersection of underground and above-ground water and the orientation of other objects can produce great radiation to the human body and affect or change the original normal biological gas field. But for thousands of years, many people have regarded it as the unfathomable metaphysics " feng shui". in fact, the interpretation of radiation produced by the surrounding environment is more scientific.
4.食谱组合别犯敌
致癌食谱，或称食物的致癌组合。所谓致癌食谱，就是指一些食物因不当的组合，而具有致癌作用，长期吃这种组合食物，则容易诱发癌症。因此，这种“致癌组合”，也就是引发癌症的病因。台湾医学界的长期研究以及其他方面的研究，提出了如下的组合是致癌食谱：
(1)香肠、火腿加上餐后乳酸类饮料、香蕉、番茄、胡桃，同时食用容易致癌。因为香肠、火腿、腊肉等是添加硝酸盐熏制的肉品，经乳酸饮料中的乳酸菌作用，还会还原成亚硝酸盐，再加上香蕉、番茄中的胺类，就会产生致癌物质，故常食就致癌。
(2)鱿鱼、秋刀鱼（台湾特产）和不合规格的熏制肉类同时食用，也可导致胃癌、肝癌或肠癌。
(3)萝卜与橘子经常同食，易诱发甲状腺肿大。因为萝卜会产生一种抗甲状腺的物质硫氰酸，如果同时食用大量的橘、苹果、葡萄等，这些水果中的类黄酮在肠道经细菌分解后就会转化为抑制甲状腺作用的硫氰酸，而诱发甲状腺肿大。在饮食中，上述致癌物质组合要避免食用，尤其不可经常食用，以防止得癌。
4. Recipe combinations don't make enemies
Carcinogenic recipes, or combinations of carcinogens in foods. The so-called carcinogenic diet means that some foods have carcinogenic effects due to improper combination. long-term consumption of this kind of combination food is easy to induce cancer. Therefore, this " carcinogenic combination" is the cause of cancer. The long-term study of Taiwan's medical profession and other studies suggest that the following combination is a recipe for cancer:
( 1 ) sausage, ham, lactic acid beverage, banana, tomato, walnut after dinner, and easy to cause cancer when eaten at the same time. Because sausages, ham, bacon, etc. are meat smoked with nitrate, they will be reduced to nitrite by the action of lactic acid bacteria in lactic acid drinks. in addition, amines in bananas and tomatoes will produce carcinogens, so frequent consumption will cause cancer.
( 2 ) squid, saury ( Taiwan specialty ) and substandard smoked meat can be eaten at the same time, which can also lead to gastric cancer, liver cancer or intestinal cancer.
( 3 ) carrots and oranges are often eaten together, which is easy to induce goiter. Because radish produces an antithyroid substance thiocyanate, if a large amount of oranges, apples, grapes and the like are consumed at the same time, flavonoids in these fruits will be converted into thiocyanate which inhibits thyroid function after being decomposed by bacteria in the intestinal tract, thus inducing goiter. In diet, the above carcinogen combination should be avoided, especially not frequently, in order to prevent cancer.
5.加工食品营养稀
食物加工不当常可产生致癌物质，人们长期食用容易致癌。常见的不当加工有以下几种。
(1) 熏烤：研究表明，鱼、肉经熏制后含有多种致癌物质熏制时产生的烟是进入食物的致癌性烃类的来源。美国研究发现，肉类经高温烧焦（如烧烤）时，可产生致癌物质，诱发前列腺癌。用明火烤鱼、肉（如肉串）会产生更多有毒物质，经常吃很容易诱发胃肠道、肝、胰腺、皮肤和其他器官的肿瘤。熏烤食品致癌性比腌制食品更甚，故人们要少吃熏烤食品。
5. Processed food is nutritious
Improper food processing can often produce carcinogens, which are easy to cause cancer when people eat them for a long time. The following kinds of common improper processing.
( 1 ) Fumigation: research shows that the smoke produced by smoking fish and meat containing various carcinogens is the source of carcinogenic hydrocarbons entering food. Us studies have found that meat can produce carcinogens and induce prostate cancer when burned at high temperature ( such as barbecue ). Roasting fish and meat ( such as meat skewers ) with open fire will produce more toxic substances. frequent eating can easily induce tumors in gastrointestinal tract, liver, pancreas, skin and other organs. Smoked food is more carcinogenic than pickled food, so people should eat less smoked food.
(2) 煎炸：食用油煎炸食品，也是形成致癌物质的来源。研究表明，在一些油炸土豆或土豆片中发现大量的致癌物质丙烯酰胺，这可能是导致癌症的原因之一。荷兰的研究表明，与摄取少量丙烯酰胺的女性相比，摄取更多这种物质的女性罹患卵巢癌或子宫癌的可能性要高一倍。故欧盟现已建议人们应避免食用烤焦的切片面包或焦黄的薯条，因为它们的丙烯酰胺含量较高。一项研究还发现，每天摄取40微克丙烯酰胺（相当于一包32克薯片中的含量）的女性，患子宫内膜癌和卵巢癌的可能性比摄入量最低的女性高一倍。科学家研究发现，炸薯条中丙烯酰胺含量较WHO推荐的标准高出500多倍。我国卫生部建议，尽可能避免长时间或高温烹调淀粉类食品。
( 2 ) Frying: fried food with oil is also the source of carcinogens. Research shows that a large amount of acrylamide, a carcinogen, is found in some fried potatoes or potato slices, which may be one of the causes of cancer. Dutch research shows that women who ingest more of this substance are twice as likely to develop ovarian or uterine cancer as those who ingest a small amount of acrylamide. Therefore, the European union has suggested that people should avoid eating roasted sliced bread or brown chips because of their high acrylamide content. A study also found that women who ingested 40 micrograms of acrylamide ( equivalent to a packet of 32 grams of potato chips ) a day were twice as likely to have endometrial and ovarian cancer as those who ate the least. Scientists have found that acrylamide content in French fries is more than 500 times higher than the who recommended standard. The Ministry of health of our country suggests to avoid cooking starchy foods for as long as possible or at high temperatures.
(3) 老火：实验证明，用任何方式过度地加热食物都会改变其中的碳水化合物和脂肪的性质，使其产生致癌物质老火汤一煮几个小时，反复沸腾，不仅使大量的维生素遭破环，还会汤中的有害物质的含量越来越浓，故老火靓汤可致癌。新加坡消费者协会吁请人们不要食用过分烹煮的食物，以免增加致癌的危险。
(4)腌制：鱼、肉和蔬菜等腌制后，会使其中亚硝酸盐增加。例如蔬菜中亚硝酸盐平均含量大约为每千克为4毫克，而咸菜却达到每千克7毫克；豆粉的平均含量可达每千克10毫克。鱼和肉的蛋白质在日光照射时或用盐腌制时也会产生大量亚硝盐。亚硝酸盐是亚硝胺类化合物的前体物质，而亚硝胺是强致癌物，还能通过胎盘和乳汁引发后代肿瘤。亚硝胺还有致畸致突变作用。人类的胃癌、食道癌、肝癌、结肠癌和膀胱癌等都可能与亚硝胺有关。因此，人们要少吃腌制食品，腌制时温度不宜过高，食盐用量要占食品的10%以上。腌制食品应在腌制10天以后才可吃。吃腌制食品的同时，要多吃些含维生素C丰富的水果，以减轻亚硝酸盐的危害。
(5)油烟：在烹调食物的过程中，接触油烟将增加罹患癌症的危险，新加坡的研究表明，食用油加热到可炒或炸的温度后释放出多种可能对人体有害的化学物质，其中包括多环芳香烃和丙烯酰胺。人们经常接触这些物质，会增加肺癌、乳腺癌和膀胱癌等的发病率。人们稍微留意一些做炸油条、烧烤、煎饼与厨师工作的人士，很快身体大都会发胖起来，又因其胖会造成许多慢性病，这可能与其长期闻、吸热油烟有直接关系。因此，烹饪食物应尽可能避免煎、炒、炸，多用蒸、煮等方式，谨防破坏原本营养物质。
( 3 ) Over-fire: experiments show that excessive heating of food in any way will change the properties of carbohydrate and fat in the soup, causing it to produce the carcinogen old fire soup, which boils over and over again for several hours, not only causing a large number of vitamins to be broken, but also increasing the content of harmful substances in the soup, so the old fire soup can cause cancer. Singapore consumer association urges people not to eat over-cooked food to avoid increasing the risk of cancer.
( 4 ) Pickling: after pickling of fish, meat and vegetables, nitrite will increase. For example, the average nitrite content in vegetables is about 4 mg / kg, while pickled vegetables reach 7 mg / kg; The average content of soybean flour can reach 10 milligrams per kilogram. Protein in fish and meat can also produce large amounts of nitrite when exposed to sunlight or pickled with salt. Nitrites are precursors of nitrosamines, which are strong carcinogens and can also cause tumors in offspring through placenta and milk. Nitrosamines have teratogenic and mutagenic effects. Human gastric cancer, esophageal cancer, liver cancer, colon cancer and bladder cancer may all be related to nitrosamines. Therefore, people should eat less pickled food, the temperature should not be too high during pickling, and the amount of salt used should account for more than 10 % of the food. Pickled food should be eaten after pickling for 10 days. While eating pickled food, you should eat more fruits rich in vitamin c to reduce the harm of nitrite.
( 5 ) Cooking oil fume: exposure to cooking oil fume will increase the risk of cancer. research in Singapore shows that cooking oil releases a variety of chemicals that may be harmful to human body when heated to a temperature that can be fried or fried, including polycyclic aromatic hydrocarbons and acrylamide. People often come into contact with these substances, which will increase the incidence of lung cancer, breast cancer and bladder cancer. People pay a little attention to some people who do fried dough sticks, barbecue, pancakes and cooks. soon the body will get fat, and because of its fat, it will cause many chronic diseases, which may be directly related to the long-term smell and heat absorption of oil smoke. Therefore, cooking food should avoid frying, frying and frying as much as possible, and use steaming and boiling methods to avoid destroying the original nutrients.
6.腌菜致癌有分歧
人们知道，经常多吃腌菜易致癌，腌菜是种致癌因素，但人们对腌菜致癌还存在以下认识误区。
(1)各种腌菜都一样：人们错误地认为盐腌、暴腌、酱菜、泡菜、酸菜、韩式泡菜都一样危险。其实，制作工艺不同、发酵方式不同，其危险性也不一样。由于乳酸菌不具有硝酸还原酶，因此，用严格的纯乳酸菌发酵生产的腌菜含亚硝酸盐非常低。在泡菜腌制中加入鲜姜、鲜辣椒、大蒜、大葱、洋葱、紫苏等配料，均可降低亚硝酸盐水平。酱制几个月的酱菜亚硝酸盐含量也很低。
曾经有人问到我，人都说常吃腌制品容易患癌症，那为什么超市里还有许多酱品上架呢？看这样回答是否有道理：酱的制作需要很长时间的发酵，各种会导致食物酸败的细菌通过发酵菌给杀灭，酵母菌又会促进帮助消化。北京烤鸭能列为老字号，可与那碗酱的功劳是分不开的。试想，那烤肉与餐桌上的死面饼，吃到胃里怎么就没有痛与不舒服之感呢？原来就是那点酱借胃中温度给发酵了，使之很容易全给消化了的缘故。只有腌制几天就食用的暴腌菜、杂菌污染大、腌制时间15天以内的泡菜、酸菜等才有致癌问题。
6. There are differences in carcinogenesis of pickled vegetables
People know that eating pickled vegetables frequently is easy to cause cancer. pickled vegetables are a kind of carcinogenic factor, but people still have the following misconceptions about the carcinogenesis of pickled vegetables.
( 1 ) All kinds of pickled vegetables are the same: people mistakenly believe that pickled vegetables, pickled cabbage, pickled cabbage, pickled cabbage, pickled cabbage and Korean kimchi are all equally dangerous. In fact, the danger is not the same for different production processes and fermentation methods. Since lactic acid bacteria do not have nitrate reductase, pickled vegetables fermented with strict pure lactic acid bacteria contain very low nitrite. Adding fresh ginger, fresh pepper, garlic, Welsh onion, onion, perilla and other ingredients to pickled kimchi can reduce the nitrite level. The nitrite content of pickled vegetables made with sauce for several months is also very low.
Some people once asked me why there are still many sauces on shelves in supermarkets when people say that they are prone to cancer if they often eat pickled products. See if this answer is reasonable: sauce production takes a long time to ferment, various bacteria that cause food rancidity are killed by fermenting bacteria, and yeast can promote digestion. Beijing roast duck can be listed as an old brand, but it cannot be separated from the contribution of that bowl of sauce. Just imagine, how can the roast meat and the dead bread on the dining table not feel pain or discomfort when eaten into the stomach? It turned out that the sauce was fermented by the temperature in the stomach, which made it easily digested. Only pickled vegetables that are eaten within a few days of pickling, pickled vegetables and pickled vegetables that are heavily contaminated with miscellaneous bacteria, and pickled vegetables and pickled vegetables that are within 15 days of pickling time have cancer-causing problems.
(2)大小厂生产都安全：这也是一种错误认识。其实，食品企业的加工技术水平差异很大。那些加工技术很高的正规厂家可做到人工选择安全菌种接种，保证产品的亚硝酸盐不超标，安全可靠。而部分小作坊、个人制作的腌菜、酸菜、泡菜等没有质量控制，在生产、接种、发酵、加添加剂、储藏和运输等方面都可能存在隐患，难以保证安全。
(3)亚硝酸盐不超标就合格：这种认识也不对。如果腌菜亚硝酸盐不超标，但防腐剂、糖精、亚硫酸盐、色素等添加剂，若超过国家标准就是不合格产品，也不能食用。
(4)各项指标合格可放心多吃：这也是一种误区。无论再好的酱腌菜，其营养价值也不如新鲜蔬菜高。因为酱腌菜中的天然抗氧化成份损失较大，维生素也有损失，而且含盐较多，虽然含有膳食纤维和一定量的钙、镁、钾和少量的B族维生素等。卫生合格的酱腌菜，也有可取之处，少量吃一点开胃，但不宜多吃。
( 2 ) Production safety of large and small factories: this is also a misconception. In fact, the level of processing technology in food enterprises varies greatly. Those regular manufacturers with high processing technology can manually select safe strains to be inoculated to ensure that the nitrite content of the products does not exceed the standard and is safe and reliable. However, some small workshops and personal pickled vegetables, sauerkraut and pickled vegetables do not have quality control. there may be hidden dangers in production, inoculation, fermentation, addition of additives, storage and transportation, which makes it difficult to ensure safety.
( 3 ) If nitrite does not exceed the standard, it is qualified: this understanding is also wrong. If the nitrite content of pickled vegetables does not exceed the standard, but preservatives, saccharin, sulfites, pigments and other additives, if they exceed the national standard, are unqualified products and cannot be eaten.
( 4 ) If all indicators are qualified, you can eat more at ease: this is also a misconception. No matter how good pickles are, their nutritional value is not as high as that of fresh vegetables. Because the natural antioxidant components in pickled vegetables are greatly lost, vitamins are also lost, and they contain more salt, although they contain dietary fiber, a certain amount of calcium, magnesium, potassium and a small amount of b vitamins. The pickled vegetables that are hygienic and qualified also have some merits. they have a little appetite, but should not be eaten more.
7.消化癌自坏俗习
虽然癌症的病因十分复杂，但下列一些癌症却与饮食的关系十分明显。
(1)食道癌：引起食癌的病因主要是缺乏维生素A、维生素C和维生素E，缺少某些微量元素如钼、锌、镁、硒等，以及经常喝酒、抽烟。
(2)胃癌：主要由于好吃熏烤食品（蛋白质在高温下，特别是在烤焦时会分解产生致癌物质）经常吃腌制、霉变食品，以及酗酒等。
(3)肝癌：经常吃被黄曲霉菌污染的食物，乙型肝炎病毒传染，水源污染，以及酗酒等。
(4)结肠、直肠癌：经常吃高脂肪饮食、膳食中纤维素不足，多喝啤酒或既喝啤酒又喝其他酒的人群，其大肠癌的发病率较高。
(5)其他癌症：比如喉癌、口腔癌与吸烟、酗酒有关，甲状腺癌与饮食中缺碘有关，鼻咽癌与饮食中亚硝基化合物（如亚硝胺）污染有关。
7. Digestive cancer self-destructive customs
Although the cause of cancer is very complicated, the relationship between some of the following cancers and diet is very obvious.
( 1 ) Esophageal cancer: the main causes of food cancer are lack of vitamin a, vitamin c and vitamin e, lack of certain trace elements such as molybdenum, zinc, magnesium, selenium, and frequent drinking and smoking.
( 2 ) Gastric cancer: it is mainly due to the fact that delicious smoked and roasted food ( protein decomposes to produce carcinogens in high temperature, especially during scorching ) often eats pickled, moldy food, and alcohol abuse, etc.
( 3 ) Liver cancer: eat food contaminated by Aspergillus flavus, hepatitis b virus infection, water pollution, and alcoholism.
( 4 ) Colon and rectal cancer: people who often eat a high-fat diet and have insufficient cellulose in their diet and drink more beer or both have a higher incidence of colorectal cancer.
( 5 ) Other cancers: for example, laryngeal cancer and oral cancer are related to smoking and alcoholism, thyroid cancer is related to iodine deficiency in the diet, and nasopharyngeal cancer is related to nitrosamine pollution in the diet.
8.过夜剩菜要不的
专家指出，青菜、菠菜等绿叶蔬菜反复回锅，每重复炒一次其中的致癌物质就会增加数倍。上海瑞金医院的沈小珩教授说：“绿色蔬菜反复回锅，叶绿素容易发生化学反应，产生的可降解成份易致癌。而螃蟹、鱼类、虾类等，隔夜后易产生蛋白质降解物，会损害肝、肾功能。剩汤长时间放在铝锅、不锈钢锅内，也容易发生化学反应，应该放于玻璃或陶瓷器皿中。”她提醒，日常饮食要清淡、新鲜，不要吃隔夜菜，回锅肉、红烧肉也要吃新鲜的。剩菜放置不要超过12小时。由于我国人民有节俭的美德，菜一顿吃不完常留到下一餐再吃。因此，隔夜菜已成为我国居民日常生活中的一大致癌病因。故要求人们少做些菜，尽量一餐吃完，以减少引发癌症的病因。
8. Overnight leftovers or not
Experts pointed out that when green vegetables such as green vegetables and spinach are returned to the pot again and again, the carcinogenic substances in them will increase several times every time they are roasted again and again. Professor Shen xiaoheng of ruijin hospital in Shanghai said: " green vegetables return to the pot again and again, chlorophyll is easy to react chemically, and the degradable components produced are easy to cause cancer. However, crabs, fish, shrimps and the like are prone to produce protein degradation products after overnight, which will damage liver and kidney functions. The remaining soup is put in aluminum pot and stainless steel pot for a long time, which is also prone to chemical reactions. it should be put in glass or ceramic utensils. " she reminded that the daily diet should be light and fresh. do not eat overnight dishes, and the cooked pork and braised pork should also be fresh. Leave the leftovers for no more than 12 hours. Due to the virtue of frugality of our people, we often stay until the next meal. Therefore, overnight food has become a major cause of cancer in the daily life of our residents. Therefore, people are required to cook less food and try to finish one meal so as to reduce the cause of cancer.
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