【過敏人生】皮膚痕發作必有原因

⭐每人對發物反應不同
⭐宜做個人飲食記錄
#星期四食材

慎防蔬菜類發物
但凡患有濕疹、瘡、疥、癬等皮膚病，長輩們都會苦口婆心叮囑不要吃牛、鵝、鴨、蝦、蟹、無鱗魚等食物，以免加重病情，這些食物中醫稱之為「發物」，發物有助邪的意思，是指能引起舊患復發、將新病加重的食物，患有暗瘡、濕疹、風疹、皮膚病或容易過敏人士要避免食用。以為多吃蔬菜就萬無一失？！其實蔬菜類亦有不少動風、助火及生痰滯氣發物，容易誘發皮膚瘡瘍腫毒，要小心留意，避免皮膚病發作。

常見蔬菜類發物：
茄子 — 為動風發物，性涼，有清熱活血，寬腸通便的功效，適合三高及有痔瘡人士食用。正因其性涼，脾胃虛寒易腹瀉，有皮膚病如濕疹或皮膚過敏、哮喘、癌症、紅斑狼瘡症患者不宜。

竹筍 — 為動風發物，性涼，具清熱化痰、利二便功效，由於筍含豐富纖維，所以具通便效果。惟注意竹筍容易透發或加重皮膚瘡瘍腫毒症狀，皮膚敏感、濕疹患者或容易出風癩者不宜吃。

菇菌 — 為動風食品，一般性平或偏涼，生長在潮濕陰暗處，屬於濕氣重的食物。

南瓜 — 為生痰滯氣發物，性溫，有補中益氣、解毒消腫、潤肺益氣、平喘化痰的功效，對久病後氣虛、乏力、便溏及脾胃虛弱尤其適合。由於屬性溫熱，本身有胃熱、濕熱、氣滯，及易有胃脹的人就要少吃。

芋頭 — 為生痰滯氣發物，性平，能健脾胃及化痰散結，適合淋巴腫大、婦女乳腺增生者服用。脾胃氣虛及有習慣性便秘等人士都適合。

洋蔥 — 為助火發物，性溫，具祛風發汗、行氣化痰、降血壓、降血脂功效，特別適合風寒感冒患者食用。便秘、發熱口渴、皮膚瘡癢、濕疹患者等不宜進食。

韭菜 — 為助火發物，性熱，具健胃暖中、溫腎助陽、散瘀活血功效，適合偏寒體質、陽虛怕冷、腰膝酸軟、男士陽事衰弱、尿頻人士；女士陽氣不足以致行經小腹冷痛食用。由於性熱，陰虛火旺者不宜食用。

薑 — 為助火發物，薑性溫，有發汗散寒、溫中止嘔的功效，對於虛寒體質如陽虛的人士尤其適合，可紓緩因風寒感冒而引起的怕冷頭痛、胃寒引起的胃痛，以及虛寒型經痛等症狀。

蔥 — 為助火發物，性溫，有發汗解表、健胃殺菌、通陽氣散陰寒的作用，能紓緩初起的風寒感冒、鼻敏感、頭痛、胃寒等症狀。體質偏熱、陰虛火旺人士不宜多吃。

蒜 — 為助火發物，性溫，具暖脾胃、行滯氣、降血脂、殺菌功效，適合感冒病人食用，能舒緩初起的風寒感冒、食滯等症狀。由於屬性溫熱，陰虛火旺、身體有偏熱症狀如口瘡、暗瘡、喉嚨痛者不宜食用。

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Beware of vegetables that are stimulating
The elders will often advise young people not to eat beef, goose, duck, prawn, crab, and fish without scales if they suffer from skin diseases like eczema, scab, scabies, and ringworm. Eating these foods, they believe, can exacerbate the problems.

According to Chinese physicians, these foods can trigger pathogenic factors to react, causing a relapse of a pre-existing condition and, to a certain extent, might worsen the problem. Individuals with acne, eczema, rubella, and sensitive skin or any skin diseases should avoid eating them.

How about vegetables? In fact, there are certain vegetables that can also induce phlegm, stagnate the qi, and lead to heat accumulation in the body, triggering old wounds to relapse. To prevent skin diseases from occurring, we have to be extra mindful.

Common stimulating vegetables:
Eggplant – wind activated stimulant. Cool in nature, can clear heat and promote blood circulation, loosen the bowels to relieve constipation. Suitable for those with hyperglycemia, hyperlipidemia, hypertension, haemorrhoids. Because of its cold nature, those with asthenic and cold spleen and stomach, those prone to diarrhea, skin diseases such as eczema or skin allergies, and those with asthma, cancer, and lupus should not eat.

Bamboo shoots - wind activated stimulant. Cool in nature, can clear heat and relieve phlegm and is healthy for urine and bowel movement. The high fibre content can relieve constipation. Please note bamboo shoot is a wind activated stimulant and can trigger skin sores issues so those skin allergy, eczema, and those prone to hives should avoid.

Mushroom - wind activated stimulant. Generally mild or cool in nature. It grows in a humid and dark place, and it has heavy dampness.

Pumpkin - food that induces phlegm and qi stagnation. Warm in nature, can replenish vital energy and strengthen qi, detoxify and relieve swelling, and moisten the lungs. It has healing effects to relieve asthma and decrease phlegm. It is especially suitable for those recovering from chronic illness with qi deficiency, those with loose stool and asthenic spleen and stomach. Although it is full of benefits and nutrients, pumpkins are warm in nature, so those with heat in stomach, damp heat, qi stagnation, or prone to abdominal bloating should avoid pumpkins.

Taro - food that induces phlegm and qi stagnation. Mild in nature, can strengthen the spleen and stomach and reduce phlegm. It is suitable for those with lymphatic swelling and eccyclomastoma. Those with asthenic spleen and stomach or chronic constipation can also have taro.

Onion - fire activated stimulant. Warm in nature, can dispel wind and promote perspiration, promote qi circulation and relieve phlegm, lower blood pressure and blood Iipids. It is especially suitable for those with cold-wind flu. Those with constipation, heat and thirst, itchy skin, sores on skin and eczema should avoid.

Chives - fire activated stimulant. Hot in nature, can warm the stomach, warm the kidneys and nourish yang, relieve bruising and promote blood circulation. Suitable for those with cold body types, yang deficiency, aversion to cold, weak and sore lower back and knees, men with frequent urination, insufficient yang qi that leads to abdominal pain. Due to its hot nature, those with asthenic yin should avoid.

Ginger - fire activated stimulant. Warm in nature, has the effects to promote perspiration and dispel cold, warm the body and relieve vomiting. It is especially suitable for those with asthenic cold body types such as yang deficiency, as it can relieve aversion to cold and headache caused by cold wind flu, stomach pain caused by cold stomach, and asthenic cold type menstrual pain.

Spring onion - fire activated stimulant. Warm in nature. Induces sweating, activates yang qi to dispel yin chill. Relieves early symptoms of wind-chill flu, nasal allergies, headaches, and cold stomach. Not suitable for those with heat-related symptoms, with yin deficiency and excessive internal heat.

Garlic - fire activated stimulant. Warm in nature, can warm both the spleen and the stomach, improve qi stagnation, and help relieve cold and flu at the initial stage. Nevertheless, individuals with heat related symptoms should not consume garlic, such as canker sores, acne and sore throat.

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#男 #女 #濕疹 #暗瘡

［💁🏻‍♀️Yoko健康瘦身美食指南🌟］
🧐茄子有好多品種，邊種最啱我胃口？
最想推介大家🥰？
答案：👉日本圓茄，又叫「米茄子」、「日本蛋茄」。

😍喜歡原因：👍進食時，完全無一般茄子的菜草腥味；👍蒸後外皮軟滑無渣，茄肉質地變得軟綿綿非常可口。

｛👩🏻‍🍳建議烹調及食用方法｝
1️⃣ 食用茄子一定要連皮👈，含重要營養成分和有益健康物，研究指出抗癌活性最强、抗氧化，而且有豐富維他命B族。

2️⃣ 切成片狀，放上喜歡的配料，🤩蒸5分鐘便可，超級簡單。
（建議盡量唔好油炒，炒茄子極吸油，唔健康又致肥）

3️⃣ 配料- 我喜歡鋪上蒜蓉或細碎甜梅菜同蒸。

～～～～～～～～～～～～～～～～～～～～～
｛👩🏻‍🏫茄子食用療效｝
❣️茄子含維他命A、B1、B2、C及脂肪蛋白質等，尤以維他命P含量為高，特別係紫茄子，可增強人體細胞黏着力，對微血管有保護作用，有效降低膽固醇。
❣️長期食用茄子對動脈硬化、高血壓、心臟病和壞血病者非常有益。

💖為健康為瘦身，都宜多吃不同顏色蔬菜唷！

#嚴峻時刻更須養生 #健康心得多分享

更多我的分享，去我的IG Story 👉 @yokotsangbeauty

【紫色食物迷人又危險的秘密👀】⁣⁣⁣
紫色加工食物看起來可愛又好吃，但未必健康⁣⁣
如果沒有看清楚成分，就可能造成食安問題😵⁣⁣
⁣⁣⁣
💁‍♀️2017 年被禁用的食品著色劑「紫色一號」⁣⁣⁣
儘管能滿足視覺感官體驗，卻⁣有致癌風險⁣⁣
如果真的很喜歡「紫色」食品⁣⁣⁣
其實有更多更天然的選擇喔～⁣⁣
⁣⁣⁣
💜天然的紫色食品💜⁣⁣⁣
🔸蔬菜類：茄子、紫玉米、紫芋等⁣⁣⁣
🔸水果類：莓果、葡萄、桑椹等⁣⁣⁣
🔸甜點：使用紫薯或紫色花草萃取添加物⁣⁣⁣
⁣⁣⁣
提醒大家，吃東西時多注意食品標示😋⁣⁣⁣
才不會讓浪漫的紫色，變成危險的顏色！⁣⁣⁣
⁣⁣⁣
#吃東西要注意食品標示⁣⁣
#別讓浪漫的紫色變危險的顏色

本集主題：「廚房裡的美味科學」新書介紹
　　
專訪來賓： 章致綱
　　
★第一本將台式料理、異國美食結合的科學廚藝書★
　　
本書要教你：
善用冷熱水 →煮出外Q內軟【白米飯】
掌握熟成溫度 →煮出口感剛好【溏心蛋、溫泉蛋】
梅納醬油 →【汆燙青菜】好吃關鍵
3分鐘上桌 →用微波爐快蒸出【滑嫩蒸蛋】
高溫熱油殺青 →炒出鮮紫不黑【茄子料理】
5分鐘內部熟成 →料理出質嫩不軟爛【炒豬肝】
50度C熟成 →煎出肉嫩多汁【教父級牛排】
快速熟成工法 →炸出外脆內軟【日式豬排】
高溫油殺青 →煮出口感溫潤【義大利燉飯】
　　
本書特色：
1.只要搞懂關鍵4工法－－殺青、快速熟成、梅納、焦糖，不必求「撇步」、無須「經驗」成功做美食。
2.基礎科學助你觸類旁通、舉一反三，短時間內學會烹飪精髓。
◎殺青工法：Q嫩蒸鱈魚、炸出鮮紫茄子、香醇甜酒釀等。
◎快速熟成工法：軟嫩旗魚、甘甜白蘿蔔、美味炸豬排等。
◎梅納工法：爆香古早味、濃郁雞高湯、表面微焦厚切牛排等。
3.不必再在廚房累積挫折感，運用科學原理，讓料理不失敗、更精準美味。
4.掌握科學訣竅，成功做出數十道經典台菜、古早味小吃、異國美食。
5.用科學替食物把脈，找出真相！
網路上對食物安全謠言頗多，如：祖先吃過的肉，重新加熱有異味？塑膠水瓶會分解出致癌物質？是真的嗎？秉持實驗精神，以科學驗證，一同破解謠言，找出真相。
　　
作者簡介：章致綱
常有人好奇，化工背景的材料學專家，為何來談餐飲，又有何立場來談「吃」這件事！
　　
一是與從小生長環境有關，母親燒得一手好菜，小時家住內壢居廣一村，沒事經常穿梭鄰居家，嚐遍大江南北眷村好菜，耳濡目染，如何能不愛上「吃」？
　　
再者，廚房裡本身就充滿著化學變化，像是蘋果削皮後果肉變成褐色、麵包用烤箱烤一段時間散發出香氣、青菜要好吃一定要大火爆炒等，懂得巧妙應用，不只廚藝精進，還會激發做菜的趣味。
　　
因緣際會下，與高雄餐飲學院、新竹食品研究所、王品、欣葉及鬍鬚張等集團有密切互動，發覺國內廚師功力技巧固然老練嫻熟，卻常「知其然，而不知其所以然」，光靠經驗傳承，少了食品科學的理解，難以提升境界。
　　
於是，材料學專家義無反顧地跳入了食物烹飪領域，開始教授食品科學，希望廚師及對料理有興趣者，不只做菜高明，還能了解科學內涵，發揮食材功效，更能進一步創新！
　　
學歷：材料學碩士，美國新墨西哥州州立理工學院。