【熱氣退散】按穴位有助消暑？

⭐按穴要每天持之以恆
⭐配搭清熱茶療效果更佳
#星期二提升正能量

消暑穴位散走熱氣
夏天消暑方法一般從衣著及飲食著手，其實按揉穴位亦有消暑作用。如見到有人中暑感暈眩，宜立即按揉其人中穴，有助疏通氣血、平衡陰陽、提升血壓，以大約半秒至一秒按一下的頻率按揉至患者甦醒，並將之送院治理。如果作為平日消暑保健用途，推介你按揉以下五大穴位，每個穴位以大拇指用力打圈按揉約20秒，有助加速血液循環、促進身體熱氣排出，達到消暑效果。

百會穴
位置：頭頂正中線前髮際後5寸處，約兩耳尖直上頭頂中央。
功效：醒腦開竅、恢復精力，紓緩頭痛、頭暈、肩膀酸痛等症狀

內關穴
位置：前臂掌側，手腕橫紋向手肘方向2寸（約3隻手指位）
功效：寬胸止嘔、止暈、寧心安神

外關穴
位置：手背朝上，從腕關節中央往手肘處約2寸（約3隻手指位）
功效：消炎止痛，紓緩耳鳴、落枕、高血壓等症狀

曲池穴
位置：手肘外側，肘彎起後橫紋盡頭的凹陷處
功效：清熱袪風、涼血潤燥

湧泉穴
位置：在足底，屈足捲趾時足心凹陷處
功效：滋陰養腎、強精益髓

✔️CheckCheckCin 美茶推介：熱氣
材料：雞蛋花、胎菊、白花蛇舌草
功效：清熱解毒，紓緩口臭、多眼垢、目赤眼乾、煩躁易怒、小便短赤或偏黃。

歡迎到CheckCheckCin門市及網頁訂購：
www.checkcheckcin.com

留言或按讚👍🏻支持一下我們吧！❤️ 歡迎 Follow 我們獲得更多養生資訊。

Acupoints to clear heat
We tend to relieve heat through the clothes we wear and the foods we eat, but massaging the right acupoints can do the trick too.

If we encounter anyone suffering from a heatstroke, we can massage his or her ‘Ren Zhong’ acupoint, as it promotes the circulation of qi and blood, balance the yin and yang, and increase the blood pressure. Massaging the acupoint every half a second or so can help the individual regain his or her consciousness. Do send the patient to the hospital for immediate treatment as well.

To relieve heat on regular days, here are five acupoints for you to massage with your thumb in a circulation motion for about 20 seconds. This can help promote blood circulation, and in turn, dissipate heat from the body.

Bai Hui Point
Location: 5 inches behind the anterior hairline along the median line of the head, around the intersection of the line connecting the apexes of the two auricles
Benefits: stimulates the brain, restores energy, and relieves headache, dizziness, and soreness on the neck and arms

Neiguan Point
Location: on the palmar side of the forearm; 2 inches above the transverse crease of the wrist
Benefits: relieves chest discomfort, nausea, and dizziness, and calms the mind

Waiguan Point
Location: on the back of the palm, 2 inches proximal to the dorsal crease of the wrist
Benefits: relieves pain, inflammation, tinnitus, stiff neck, and hypertension-related symptoms

Qu Chi Point
Location: the exterior of the elbow, on the lateral end of the transverse cubital crease
Benefits: clears the heat and dispels wind in the body, cools the blood and relieves dryness

Yong Quan Point
Location: the sole of the foot, the dent area when the foot and toes curl
Benefits: replenishes the yin, nourishes the kidney, and strengthens the body

✔️CheckCheckCin Healing Tea Recommendation: Very hot (qi)
Ingredients: Plumeria, chrysanthemum bud, spreading hedyotis
Effects: Clears heat and detoxifies. Relieves bad breath, frequent eye discharge, red and dry eyes, frequent loss of temper, scanty or yellowish urine.

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#男 #女 #我疲憊 #頭痛 #頭暈

【拉脖子不會好的膏肓痛-胸椎肋與橫突關節疼痛】

講到膏肓痛
有去西醫求診的過病人
常會得到是頸椎退化壓迫神經造成的答案
然後就去拉脖子說可以拉開 ㄏㄏ

但就是有一群拉脖子怎樣都拉不好的人
為什麼？
因為牽引拉太輕拉不夠開，多拉幾個月就會好(誤)✖️
因為他們的醫師不敢幫病人打類固醇(誤)✖️

因為這些人疼痛的根源根本不在頸椎
除了頸椎以外
會造成膏肓痛的結構還有
1️⃣胸椎肋與橫突關節(Costotransverse joint)
2️⃣胸椎小面關節(Thoracic facet)
3️⃣背肩胛神經纏套(Dorsal scapular nerve entrapment)
4️⃣菱形肌(Rhomboid muscle)緊繃或拉傷撕裂傷

今天主要就第一點來討論-胸椎肋與橫突關節
最常出問題的位置在第一、二節
⚠️長期低頭或頭部前傾⚠️的姿勢
會造成前、中、後角肌(scalene muscle)的緊繃
對第一、二肋骨產生持續上拉⬆️的力量
造成第一、二胸椎肋與橫突關節的受力異常、產生疼痛📉

這類型的病患
往往到處被安排拉脖子，但拉不好😫
各種傳統吃藥💊打針💉都好不久、甚至不會好

若經過非侵入性治療後療效不佳
可透過超音波導引注射至關節處
直接將關節鬆動並促進修復
搭配後續姿勢調整及前、中、後角肌伸展
可有效處理胸椎肋與橫突關節問題造成的膏肓痛與降低復發

https://youtu.be/uWKfZSHGe24

Steamed Giant Grouper's Dorsal Fin with Ginger & Garlic🐠Thoroughly Enjoy the Balance of Meat, Fat & Collagen in the Fin❗

父親節🧔蒜蓉蒸龍躉🐟https://youtu.be/zbuJ2UtKV4E

炒龍肉🐟佳節餸菜https://youtu.be/st1gAhT0DgM

龍躉肉煲仔飯https://youtu.be/iLpDhjEW5q8

快啲買💲(系列)播放清單
🛒購物👜淘寶
https://www.youtube.com/playlist?list=PLkU_SdeTtB_Rc0-Un6xo46g2YT-1L1OXW

薑蒜蒸龍躉翅
同時享受龍躉肉,脂肪,與背鰭的骨膠原

Steamed Giant Grouper's Dorsal Fin

⬇️⬇️English recipe follows⬇️⬇️
蒜蓉蒸大龍躉翅

材料：
大龍躉翅1斤4兩
薑1小舊
蔥1條
辣椒仔1隻
蒜頭5粒

處理：
1. 薑，去皮，洗淨，刴碎。
蔥，切去兩端，洗淨，切粒。
蒜頭，去皮，刴碎。
辣椒仔，洗淨，切粒。
2. 龍躉翅，切件，清水洗淨，擎乾水，放碟上。
3. 龍躉件，加入：
a. 生粉1湯匙
b. 油半湯匙
c. 薑蓉1湯匙
d. 蒜蓉1湯匙
e. 糖半湯匙
f. 雞汁1湯匙
撈勻，排好在碟上。

烹調：
1. 大火在鑊中煲滾1鑊水。
2. 大火蒸龍躉翅10分鐘。
3. 蒸好，灑上蔥粒及辣椒粒。
4. 完成，可享用。

Steam fins of giant grouper with garlics sauce:

Ingredients:
Fins of giant grouper 1.25 catty
Ginger (small) 1 No.
Green onion 1 No.
Chili 1 No.
Garlics 5 Nos.

Preparation:
1. Ginger, get it peeled and rinsed, then chop well.
Green onion, cut both ends. Rinse and dice it.
Garlics, get it peeled and chopped well.
Chili, get it rinsed and diced.
2. Fins of giant grouper, cut in pieces. Rinse it with tap water. Drain. Put in rows on plate.
3. Pieces of giant grouper, add in:
a. Tapioca starch 1 tbsp
b. Oil 0.5 tbsp
c. Ginger sauce 1 tbsp
d. Garlics sauce 1 tbsp
e. Sugar 0.5 tbsp
f. Chicken sauce 1 tbsp
Mix well. Put in rows on plate.

Steps:
1. Heat up a wok of water at high flame.
2. Steam the fish at high flame for 20 minutes.
3. Steam well. Put green onion and red chili cubes on top.
4. Complete. Serve.

父親節?蒜蓉蒸龍躉?https://youtu.be/zbuJ2UtKV4E

炒龍肉?佳節餸菜https://youtu.be/st1gAhT0DgM

龍躉肉煲仔飯https://youtu.be/iLpDhjEW5q8

快啲買?(系列)播放清單
?購物?淘寶
https://www.youtube.com/playlist?list=PLkU_SdeTtB_Rc0-Un6xo46g2YT-1L1OXW

Steamed Giant Grouper's Dorsal Fin with Ginger & Garlic?Thoroughly Enjoy the Balance of Meat, Fat & Collagen in the Fin❗

薑蒜蒸龍躉翅
同時享受龍躉肉,脂肪,與背鰭的骨膠原

Steamed Giant Grouper's Dorsal Fin

皆さんは恐竜についてどんなことを知っていますか？多くは巨大で、体に羽毛が生えていたものもいたと考えられていますね。そんな恐竜は、はるか昔に絶滅してしまいました。その中で最も獰猛な肉食恐竜だったのが、ティラノサウルス。今回の動画では、ティラノサウルスを中心に、その他の恐竜たちの姿をたっぷり見ていくことにしましょう！

ティラノサウルスすら恐れた恐竜の正体とは？



#ブライトサイド #恐竜



写真・映像素材：

https://creativecommons.org/licenses/by/2.0: Here's Sue's head: By Geoffrey Fairchild, https://commons.wikimedia.org/w/index.php?curid=14674472 This was taken at the Smithsonian Museum of Natural History in Washington, DC: By Robert Herschede/Flickr, https://commons.wikimedia.org/w/index.php?curid=45432771 Fighting dinosaurs: By Yuya Tamai, https://commons.wikimedia.org/w/index.php?curid=31836724 CC BY 2.5 https://creativecommons.org/licenses/by/2.5/deed.en: Argentinosaurus huinculensis reconstruction at Museo Municipal Carmen Funes, Plaza Huincul, Neuquén, Argentina: By William Irvin Sellers, Lee Margetts, Rodolfo Aníbal Coria, Phillip Lars Manning, https://commons.wikimedia.org/w/index.php?curid=30527003 Lateral view movie file generated from the best example using a 2.8 s gait cycle time for Argentinosaurus: By Sellers, W.I.; Margetts, L.; Coria, R.A.; Manning, P.L., https://en.wikipedia.org/wiki/File:PLOS_ONE_Sauropod_locomotion_s010.ogv CC BY 3.0 https://creativecommons.org/licenses/by/3.0: Argentinosaurus dorsal vertebra cast, with Matt Wedel. LACM: By Matt J. Wedel, https://commons.wikimedia.org/w/index.php?curid=63487034 CC BY-SA 2.0 https://creativecommons.org/licenses/by-sa/2.0: Dino Kingdom 2012: By Laika, https://commons.wikimedia.org/w/index.php?curid=31723977 Mounted skeleton of Stegosaurus ungulatus: By Perry Quan, https://commons.wikimedia.org/w/index.php?curid=27797412 CC BY-SA 3.0 https://creativecommons.org/licenses/by-sa/3.0: Skull of Triceratops with visible teeth in the Naturhistorisches Museum Wien (Vienna): By Bradypus, https://commons.wikimedia.org/w/index.php?curid=5294293 Skull of Velociraptor mongoliensis: By Smokeybjb, https://commons.wikimedia.org/w/index.php?curid=20754386 Plates of Stegosaurus specimen "Sophie”: By Christophe Hendrickx, https://commons.wikimedia.org/w/index.php?curid=24085244 CC BY-SA 4.0 https://creativecommons.org/licenses/by-sa/4.0: Tyrannosaurus Rex specimen "SUE" on display at the Field Museum of Natural History in Chicago, Illinois: By Evolutionnumber9, https://commons.wikimedia.org/w/index.php?curid=90012136 Photo: cast of a Tyrannosaurus rex braincase at the Australian Museum, Sydney: By Matt Martyniuk, https://commons.wikimedia.org/w/index.php?curid=3909678 Cast of Stegosaurus at the Houston Museum of Natural Science, Houston, Texas, USA: By Evolutionnumber9, https://commons.wikimedia.org/w/index.php?curid=90104727



アニメーション：

Bright Side
ストックマテリアル （写真、動画など）:

https://www.depositphotos.com

https://www.shutterstock.com

https://www.eastnews.ru





エピデミックサウンド https://www.epidemicsound.com/



ブライトサイドのチャンネル登録 https://goo.gl/31w525

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声の提供



　さくらい声優事務所

フライパン1つで生米から作る、もちもちだけど口の中でほどける、パエリアみたいなピラフっぽい変なチャーハンです

【材料】
・油　小さじ2
・にんにく　1かけ
・生米　100g
・お湯　250ml
・塩　少々
・えび　6匹くらい

・油　小さじ2
・全卵　1個
・鶏ガラスープの素　小さじ1/8～1/4
・ねぎ　適量
・塩　適量
・醤油　小さじ1/4
・酒　小さじ1/4

【準備】
・えびの殻を剥いて背わたを取り、片栗粉・水で揉んで掃除する(むきえびでも掃除する)
・にんにくを半割にして芽を取り除く
・ねぎをみじん切りにする

【作り方】
1.　フライパンに油小さじ2・にんにくを入れて弱火で炒め、にんにくが軽く色づいてきたら生米100gを加えて軽く炒める
2.　お湯250mlを入れ、塩少々を加えてエビをのせ強火にし、エビの色が変わったら裏返し火が通ったらいったん取り出しておく
3.　強火で2～3分たったら弱火に落として、十数分水分が飛んでお米が炊けるまで加熱する(えびは1～2分で取り出す)
4.　水分が飛んで音がパチパチとなってきて米が炊けたら、真ん中をあけて油小さじ2を入れ、溶いた卵1個を流す
5.　卵とご飯を馴染ませ、ほぐすように切り混ぜ、鶏ガラスープの素小さじ1/8～1/4を加えて引き続きほぐす
6.　ある程度ほぐれてきたらねぎ・塩を加えて味を見て調整し、最後に真ん中をあけて醤油・酒各小さじ1/4を加えてふつふつしてきたところを混ぜて出来上がり

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牛刀：https://www.jikko.jp/fs/jikko/54803
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撮影機材
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↓using translation software.

[Ingredients]
・2 tsp oil
・1 clove of garlic
・100 g raw rice
・250 ml hot water
・a pinch of salt
・About 6 prawns

・2 tsp oil
・1 whole egg
・1/8 to 1/4 teaspoon of chicken stock powder
・a little green onion
・Salt to taste
・1/4 tsp soy sauce
・1/4 tsp sake

[Preparation]
・Peel the shrimp and remove the dorsal vein. Rub it with potato starch and water to clean (Clean with peeled shrimp.).
・Cut the garlic in half and remove the buds.
・Mince the green onion.

[How to make]
1. Add 2 teaspoons of oil and garlic in a pan and stir-fry it over low-heat. Add 100 g of raw rice when the garlic lightly browns and lightly stir-fry it.
2. Add 250 ml of hot water. Add a bit of salt. Add the shrimp and turn it to high-heat. Flip it when the color of the shrimp changes and take it out once it cooks through.
3. Turn it to low-heat after 2-3 minutes on high-heat and cook it until the water evaporates for around 10 minutes and the rice cooks (Take out the shrimp in 1-2 minutes.).
4. Once the water has evaporated and the rice has cooked, open the middle and add 2 teaspoons of oil and pour in 1 beaten egg.
5. Mix the egg and rice together, and then mix them roughly. Add 1/8 to 1/4 teaspoon of chicken stock powder, and then continue to loosen them.
6. Add the green onion and salt when it loosens to a certain extent. Check the taste and adjust it. Finally, open the middle and add 1/4 teaspoon each of soy sauce and sake. Mix it when it bubbles and it will be complete.