「誠實體驗心得」 🏷 VSL#3® 專業級益生菌  - 超高活菌數！膠囊版含有1125億CFU，粉末含有4500億CFU(菌落形成單位)。 - 高度菌株特異性！同時以特定比例搭配8種細菌菌株，可提供單一菌株益生菌無法實現的一系列益處。 - 菌株高耐受性！能在胃液、膽汁、胰腺分泌物中存活，並穩定定殖於消化道中。 - 完全符合義大利學者Toscano et al. (2017)提出之益生菌黃金十大準則。  - 大量學術期刊、科學實證(參閱美國國家生物技術資訊中心)。 - 全球專業機構推薦。 🔖膠囊專業版(30粒/盒)：成人每日1-4粒，視消化道狀況調整  🔖粉末加強版(10包/盒)：成人每日1-2包，搭配治療患者，建議詢問專業醫師意見  🔖冷藏保存於2-8°C，常溫25°C以下可存放7天，不影響菌株活性  🔖官網：reurl.cc/yEzeVl . . . . 🏷誠實體驗心得 ▴背景知識： 消化道菌叢數以億計與人體共生，創造每個人獨一無二的微環境。近年來有許多研究，這些菌種不只影響腸胃功能，更和過敏體質、代謝症候群、甚至和失智症有關。 保健食品是大哉問(複雜的利益糾葛🤣)，經過多年師長的教誨後，現在我的態度是： 「不傷身都可以🙂」 而某些醫學認證確實有效的保健食品我才會主動推薦，譬如益生菌。 ▴使用心得： VSL#3® 廠商寄來兩款試用品，膠囊與粉劑。 「膠囊版」 適合一般人日常保養，菌株有利於抵抗胃酸抵達腸道，不過相對要配多一點水才好吞。我後來都隨餐服用，非常方便。 「粉末版」 菌數量是膠囊版的三倍以上， 泡水後的味道有點像無糖養樂多？不好喝也不難喝。習慣沖泡飲品的人可以加進去 (冷飲比較適合)或是倒入口中直接食用也ok！ 我的腸胃還不錯(自己講😂)，但偶爾會脹氣、便秘之類。交替使用VSL#3®約莫一個月，有發現排便超級順甚至一泊二💩，平常一些小毛病也比較少出現了。第一次使用益生菌，感覺還不錯。 ▴結論： 雖單價稍高，不過確實有保障和科學證據。 我個人會推薦以下族群使用 「偶有消化道問題卻沒有嚴重到看醫生」、 「送給爸媽的日常保養」、 「有吃益生菌卻無感」 有預算的話不妨試試看😎 - 現在VSL#3®官網周年慶開跑！ 6/1-12/31火速申請專業級益生菌體驗方案$1450/盒 12/31前輸入專屬折扣碼「dr200」，任一組合結帳現省$200元！ #VSL#3 #專業級益生菌 #千億好菌 #義大利進口 高菌數益生菌 #排便順暢 #調整體質 #符合益生菌黃金十大準則

We had an awesome visit at @pizzacultureyyc last week. Pizza is always the winner especially for the kids. @pizzacultureyyc is very special; not only do they have great yummy pizzas and wide selection, the owner is a true craftsman! Everyone needs to see him at work. He applies pizza making techniques that have been passed down from generation to generation. It is always amazing to watch someone who has mastered their craft. The kids were so excited to watch him make the pizzas and how he handled them in the wood fire oven. We ordered the Parmigiano Truffle Fries; it’s a must try! We LOVED it! And 100% the Orange & Fennel Salad is my favourite, so refreshing and delicious; very nice appetiser! Toscano and Pizza Margherita also are our recommended pizzas🍕 All the ingredients are super high quality! We also loved the atmosphere there; very open-air design with huge bay windows! Super bright and good air flow! / #yycrestaurants #yycfoodie #yycblog #yycbloggers #yycfamily #yycmom #calgarylife #calgaryrestaurants #calgarymoms #yycgiveaway #yycfun #albertamoms #albertacanada #albertamom #yycmomblog #okotoks #okotoksrestaurants #hkig #hkfoodie #yyckids #yycfamilyfun #albertacanada #albertaadventuregirls #calgaryfamily #calgarykids #alberta #yycthingstodo #yyceat #calgaryeatsyyc *hosted

(Hosted) One-week-old @florian_singapore is owned by the same team that manages the F&B of Naomi hotel. So besides the a la carte menu (think Italian appetisers, pastas, their version of Roman-style pizzas and Tomahawk steak) served at the ground level, what they have done to offer diners something a little different is to create a Venetian Seasonal Tasting Menu ($119++ per pax) which loops in the hotel’s key feature—the rooftop pool—to enhance the experience. Currently, there are only 10 sets of that a day, so pre-order is necessary. If you decide to have it, your evening will start with aperitifs (the first glass is included in the price of the Tasting Menu) and a few small bites up by the pool where watching the sunset over a panoramic view of the skyline awaits. After which, you’ll be escorted back to the ground level for the rest of the meal. I had to ask what qualifies their cuisine as “Venetian” and the answer I got from the co-owners - Brendon (@misterporkbelly) and Head Chef @marcello.mazz (previously the GM of a group of Italian restaurants cum grocery store with a few branches around Singapore) was that they focus on “cicheti” or small portions of savoury food which is what the city of Venice is known for. I haven’t been there myself, so I’ll have to take their word for it. Knowing how new Florian is, I was quite surprised to see how full the restaurant was last night. Most of the guests were couples on a date and by the looks of it, were enjoying food from the a la carte. I guess it is because the Venetian Seasonal Tasting Menu has only just been rolled out. Anyway, here’s what’s included in that: 1. A trio of cicheti - We nibbled on these while sipping our first aperitif. It comprised of a light flatbread made with house-fermented dough, dressed in assorted toppings. There was one with salami from Venice with friarelli and pecorino toscano, another with Parma ham, burrata, and tomato, and lastly, burrata with Hokkaido uni with salted lemon. I enjoyed the first two more. 2. A duo of bowls containing pistachio roasted with rosemary and olives, and mixed olives marinated in olive oil, garlic and chilli. ⬇️Continued in Comments⬇️