tag:blogger.com,1999:blog-3459094382106008140.post2966651269176812314..comments2024-03-29T04:41:33.150+11:00Comments on 標少札記: 多鹽少鹽標少http://www.blogger.com/profile/09140798187543833983noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-3459094382106008140.post-90199452199286530592016-07-31T21:42:43.249+10:002016-07-31T21:42:43.249+10:00你可知我們吃了不少隱藏的糖。你可知我們吃了不少隱藏的糖。標少https://www.blogger.com/profile/09140798187543833983noreply@blogger.comtag:blogger.com,1999:blog-3459094382106008140.post-9499850095300510632016-07-31T21:18:26.805+10:002016-07-31T21:18:26.805+10:00人生五味:苦、辣、酸、甜、咸:每一種都有用途, 羅文就是戒甜引起身體出毛病 人生五味:苦、辣、酸、甜、咸:每一種都有用途, 羅文就是戒甜引起身體出毛病 Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3459094382106008140.post-48133429284149756062016-07-31T19:54:55.516+10:002016-07-31T19:54:55.516+10:00自己煮還好, 出街食就難控制, 有時吃入口不咸, 其實是用了很多糖和鹽, 你可能不知道, 以為鹽不多...自己煮還好, 出街食就難控制, 有時吃入口不咸, 其實是用了很多糖和鹽, 你可能不知道, 以為鹽不多。標少https://www.blogger.com/profile/09140798187543833983noreply@blogger.comtag:blogger.com,1999:blog-3459094382106008140.post-4003379039638947362016-07-31T19:47:53.339+10:002016-07-31T19:47:53.339+10:00個人睇法.
鹽係身體必須,食太多太少都唔好,呢D都係好多年前科學家已經知道既野.
問題係食幾多先叫...個人睇法.<br /><br />鹽係身體必須,食太多太少都唔好,呢D都係好多年前科學家已經知道既野.<br />問題係食幾多先叫適中,亦最難答,因為答案係因人而異.好似有無做運動,平日習慣飲幾多水,都係好重要既影響因素.<br />真係咁關心呢樣野既,最好做法都係按建議食鹽,定時驗身.驗到血壓高自然要食少D鹽,驗到正常就維持現水平.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3459094382106008140.post-16287120620732460922016-07-31T19:13:29.826+10:002016-07-31T19:13:29.826+10:00謝謝替我啓蒙, 我長居悉尼。謝謝替我啓蒙, 我長居悉尼。標少https://www.blogger.com/profile/09140798187543833983noreply@blogger.comtag:blogger.com,1999:blog-3459094382106008140.post-49485954602332046552016-07-31T14:51:35.197+10:002016-07-31T14:51:35.197+10:00香港citisuper sogo等日本超市都有售。我近年多用鹽麴,做冷盤如手拍青爪,沙律-醃猪扒又稱...香港citisuper sogo等日本超市都有售。我近年多用鹽麴,做冷盤如手拍青爪,沙律-醃猪扒又稱“萬用醃料”,日文唸“shio kouji"Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3459094382106008140.post-34826698289237982282016-07-31T14:38:52.997+10:002016-07-31T14:38:52.997+10:00鹽粷是由米、鹽及水發酵而成,日本很流行,它不同予一般食鹽,咸渡較低-并含有分解蛋白質们酵素、即可以軟...鹽粷是由米、鹽及水發酵而成,日本很流行,它不同予一般食鹽,咸渡較低-并含有分解蛋白質们酵素、即可以軟化纖維,又可提升食物的甘醇味,不用多加糖分可發揮自然鲜甜,它含有大量沄菌酵素,对腸道健康好處很多、可用漬制食物。也可自制(可上網查看)。在日本锸有賣Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3459094382106008140.post-89731397262339105242016-07-31T13:57:19.736+10:002016-07-31T13:57:19.736+10:00魚露不是我慣用的調味品, 謝謝。魚露不是我慣用的調味品, 謝謝。標少https://www.blogger.com/profile/09140798187543833983noreply@blogger.comtag:blogger.com,1999:blog-3459094382106008140.post-14204360316723306832016-07-31T13:56:06.810+10:002016-07-31T13:56:06.810+10:00我未聽過, 真是孤陋寡聞。我未聽過, 真是孤陋寡聞。標少https://www.blogger.com/profile/09140798187543833983noreply@blogger.comtag:blogger.com,1999:blog-3459094382106008140.post-68803911244192725882016-07-31T12:38:51.777+10:002016-07-31T12:38:51.777+10:00最天然是用海水暴晒成鹽,
加入新鮮魚釀製就成魚露, 最天然是用海水暴晒成鹽, <br /><br />加入新鮮魚釀製就成魚露, Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3459094382106008140.post-38985504484838614422016-07-31T12:35:06.927+10:002016-07-31T12:35:06.927+10:00近年流行“鹽麴”,是不錯的天然调味品近年流行“鹽麴”,是不錯的天然调味品Anonymousnoreply@blogger.com