Posing hack with hip dips. #workout #gymselfie #fitness #hipdips #noworries

(Invited Tasting) I had not visited a @paradisegrpsg restaurant in more than a year, so the invitation to try the newly-reopened Pardise Teochew at Takashimaya (it’s on level 3, just below Kinokuniya) was timely. My parents, @huatkaliao and I were ushered to the private room upon arrival and settled in with little cups of “Nuo Mi Xiang Pu Erh” - it’s a welcome tea meant to help prepare the stomach for food. After we chose our condiments (I love that besides the usual chilli padi and pickled green chillies, they offer minced raw garlic and an umami dried shrimp sambal created by Executive Chef Cheng Fa Kwan), another tea was served. The “Ping Guo Hong Cha” (Apple Red Tea) with its delicate sweet fragrance, is a signature found at all #ParadiseTeochew outlets. I thought it paired very nicely with all the food we had that afternoon. The first of which was a selection of steaming hot #dimsum: - Steamed Dumplings in Teochew Style - Encased in a rather gelatinous skin was a mix of stirfried turnip, peanuts, mushrooms and fresh herbs. - Siew Mai - This classic “dim sum” item is usually not my thing but I found Paradise Teochew’s version to be really good. Apart from tasting extremely fresh, there was plenty of prawns minced in with the fish-meat paste. - Deepfried Prawn in Beancurd Skin Roll - Major love! Merging bouncy fresh minced prawns and shattering crunch is always a great idea. It was on to the main dishes next. And we were effusive in our praises for the first of those - the Fried Pomfret cooked in a claypot with “kiam chye” and wedges of fresh skinless tomatoes in a light and tangy tomato soup. A creation so appetising should not be missed. After that, it was the Trio of Teochew Style Braised Combination Platter with three kinds of goodness sliced up and accompanied by assorted dips. My favourites were the Pork Knuckle and the excellent Sliced Octopus. Plated individually was the following course, a strikingly tasty Sea Cucumber. We were told it takes 8 to 10 days for the star of this show to be prepared but I can assure you, the effort is worth it. All of us were raving as we relished each springy tender bite of the sea cucumber… ⬇️Continued in Comments⬇️

[ 研究分享：在健康人身上，#餐後血糖驟降 會影響之後的 #食慾 以及 #熱量攝取 ] 大家都知道，減重是一個永遠不會退燒的議題，因此關於減重的研究也不停地推陳出新。#食慾 絕對是減重能不能成功的很大關鍵！#吃得比身體需要的多 則是造成肥胖的主要原因。而為什麼會想吃這麼多？就跟食慾有相關了。 今年4月發表在Nature Metabolism上的這篇研究，發現在健康人身上，飯後血糖驟降是影響之後的食慾以及熱量攝取的關鍵！ ⚠️⚠️⚠️重要聲明⚠️⚠️⚠️ 由於FB字數太多大家都會懶得看，所以這邊的貼文我都會盡量寫得精簡，但寫得精簡又很容易引發誤會，建議想更了解的麵粉還是要觀看全文喔！全文連結會放在留言區，因為現在只要放了連結，貼文觸及率都很慘😤 🌟什麼是飯後血糖驟降？🌟 研究者讓健康受試者們吃一餐 #標準化飲食，並交代受試者在餐後的3小時都不能進食，過了3小時後就能自由攝食。介入期間受試者都有配戴連續血糖監測儀，以了解每一位受試者的血糖變化。 研究者在統計了所有人的血糖狀況後，發現大約在進食後2-3小時左右，會出現一個血糖下降到比基礎血糖值更低的狀況，而這個狀況就稱為 #血糖驟降。研究中的六種標準化飲食，每一種飲食都會出現血糖驟降的狀況，但是程度不同。 🌟本篇研究主要結果🌟 #餐後2至3小時血糖驟降 與 #餐後2至3小時的飢餓感、#攝取下一餐的時間間隔、#餐後3至4小時的熱量攝取、#24小時總熱量攝取 都有顯著的相關性。 也就是說，飯後2-3小時血糖驟降得越厲害，就會導致飢餓感更強、更快攝取下一餐、飯後3-4小時熱量攝取得更多，24小時的總熱量攝取也越高！！！ 🌟營養麵包觀後感🌟 相信大家在生活中也會有體驗過，如果一餐裡面幾乎完全只吃碳水化合物，沒有搭配蛋白質、蔬菜等等，雖然飯後一下子飽足感就很夠，但也會在過了2-3小時之後，肚子就餓得咕嚕咕嚕叫，這個狀況也跟本篇研究的結果相符合。會讓飯後血糖上升得很快的飲食，有可能在血糖達到顛峰，下降之後，一下子又驟降得比平均值更低，這時候就會感到 #飢餓，然後就會 #想要找東西吃。所以我現在三餐都非常堅持要搭配足夠的 #蛋白質 以及 #蔬菜，如果無法攝取到足夠蔬菜的狀況下（我的早餐通常不太會吃到蔬菜），至少也要吃到足夠的蛋白質。通常只要蛋白質足夠，就可以有比較長時間的飽足感。提供這篇有趣的研究以及個人的生活經驗給各位麵粉，希望在各位的減重路上有所幫助！ 參考資料： Wyatt, P., Berry, S.E., Finlayson, G. et al.Postprandial glycaemic dips predict appetite and energy intake in healthy individuals. Nat Metab 3, 523–529 (2021). https://doi.org/10.1038/s42255-021-00383-x Berry S, et al. Personalised REsponses to DIetary Composition Trial (PREDICT): an intervention study to determine inter-individual differences in postprandial response to foods. 2020; doi: 10.21203/rs.2.20798/v1