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標題: 如何降低膽固醇!! [打印本頁]

作者: 5282925 時間: 2008-11-20 00:14 標題: 如何降低膽固醇!!

您有膽固醇過高的困擾嗎??還是您的家人有膽固醇方面的問題？
怎麼降低膽固醇，保持身體的健康，

幾項保健步驟當作參考：

1.如何降低膽固醇

2.膽固醇過高

3.膽固醇過高食譜

4.降低膽固醇食物

5.降血脂

6.三酸甘油脂過高?
預防醫學保健網---http://www.nattokinase.com.tw/

作者: somewhereintime 時間: 2008-11-20 07:29

Eat more saffron, yes, Spanish saffron, I was told by a Certified Chinese Doctor

作者: MyOMy 時間: 2008-11-20 08:36

原帖由 somewhereintime 於 2008-11-20 08:29 發表
Eat more saffron, yes, Spanish saffron, I was told by a Certified Chinese Doctor

點食法？撈鈑？。一日一個gram就咁食？

作者: somewhereintime 時間: 2008-11-20 08:54

Bouillabaise, Risotto, Mussels Billi-bi Soup, Paella, Arroz con pollo, Rice Pudding,
Saffron Pound Cake, Saffron Pulao Rice, Lobster Saffron Linguine, Mochi, dumpling,
Dungenese Crab & Saffron Rivioli, and you can drink saffron tea(I have a good recipe for it,
along with other items above)
Good Spanish saffron costs me $125 for 25 gm, never buy from safeway or any powder stuff

作者: somewhereintime 時間: 2008-11-20 09:05

[local]1[/local]

原帖由 somewhereintime 於 2008-11-20 09:54 發表
Bouillabaise, Risotto, Mussels Billi-bi Soup, Paella, Arroz con pollo, Rice Pudding,
Saffron Pound Cake, Saffron Pulao Rice, Lobster Saffron Linguine, Mochi, dumpling,
Dungenese Crab & Saffron Rivio ...

[attach]2982[/attach][attach]2983[/attach]
Some sample pictures, A votre sante

作者: MyOMy 時間: 2008-11-20 09:19

原帖由 somewhereintime 於 2008-11-20 09:54 發表
Bouillabaise, Risotto, Mussels Billi-bi Soup, Paella, Arroz con pollo, Rice Pudding,
Saffron Pound Cake, Saffron Pulao Rice, Lobster Saffron Linguine, Mochi, dumpling,
Dungenese Crab & Saffron Rivio ...

Sound good, except the lobster and crab. They are high cholestrol food. But your saffron tea sound interesting, would you share the recipe with us. Also, where in Vancouver you can buy decent enough qulaity saffron (but obvious not the $25 a garm grade as yours).

Oh, one more thing I want to ask you. Since you are on line and an expert I won't forfiet this opportunity.

A friend brought me to a Middle East (I beliver it is Iran) restaurant. They served me some kind of rice, The rice is loose and each grain to itself. It was cooked with saffron and top with a little saffron. So my question is what is the name to the dish and how you make them ? Thanks.

Sorry for Hijacking the post.

作者: somewhereintime 時間: 2008-11-20 10:26

It could be pilaf (with rice or grain, cous cous, barley etc), or Bulgur, steamed cracked wheat.
I said I pay $125 for 25 gm , that is $5 a gram versus they charge you $10 for 1 gram inferior quality
product from safeway etc.
FYI, a little saffron goes a long way, for typical dish like Bouillaise, you will need only 1/2 gram
for 4 servings, so it is not prohibitively expensive.
I will post the recipe later.

作者: ACC-HE 時間: 2008-11-20 12:01

原帖由 MyOMy 於 2008-11-20 10:19 發表

Sound good, except the lobster and crab. They are high cholestrol food.

捉鬼入捉鬼出..

作者: ACC-HE 時間: 2008-11-20 12:02

原帖由 5282925 於 2008-11-20 01:14 發表
1. 如何降低膽固醇

What is 紅麴??

作者: 吳孟達 時間: 2008-11-20 12:17

中文名：番紅花

英文名：Saffron

分類：香料

說明：

番紅花 Crocus Sativus 是鳶尾科，多年生草本植物，主要產地在歐洲及中亞。每年十月下旬及十一月是西班牙的番紅花採收季節，過去因為西班牙產品多由西藏入境，故又稱『西藏紅花』、『藏紅花』、『西紅花』。

番紅花是全世界最貴的香料，大約要一萬五千朵番紅花才能收集到 100 公克的雌蕊柱頭，因為每一朵紫色的番紅花只有三個柱頭，而柱頭的取得必須在日出前以人工完成採摘以避免花朵枯萎而失去採收價值，採收後必須在乾燥脫水後才能分級出售。雖然番紅花價格不菲，但好的番紅花香料只要使用極微的份量即可。

番紅花的功效

活血去瘀、通經、收縮子宮（孕婦不宣使用）、延長實驗動物動情期

番紅花的應用

番紅花不只應用於食品及飲料，古時候人們用它做醫藥、衣服染料、染髮、香水等等。

番紅花粉可以直接加入食材中烹煮，但是氣味較番紅花柱易流失。

番紅花柱是紅褐色的，必須浸泡在沸水中或白酒或醋裡，浸泡愈久色澤愈深也愈香，柱頭在水中浸泡後暈開呈金黃色。

辯別番紅花柱真偽的方法

• 浸入水中呈金黃色，水面不應有油狀漂浮。

• 加碘酒一滴而不變色。

香料女王舌尖綻放

世上最貴的香料，擁有變色與香氣魔法，讓料理化腐朽為神奇，堪稱「香料女王」。

　番紅花（saffron）被視為與黑松露、鵝肝、魚子醬世界三大美食並列的頂級食材，有「香料女王」之稱，是全世界最昂貴的香料，因此和黑松露、魚子醬、鵝肝在美食殿堂上並稱三王一后。

　有一則神話說，牧草的精靈向花神弗蘿拉祈願：「請在深秋寂寥的牧場為小羊兒們開些花吧」，弗蘿拉聽到祈禱後就綻放出番紅花。秋天開花的番紅花盛產於希臘、印度、伊朗、西班牙、土耳其和摩洛哥，而以西班牙的品質最佳，最具商業價值。番紅花除了讓菜肴的香味更勝一籌外，她金黃色的變色功能，讓食物變得特別賞心悅目，有了她，「色香味俱全」，讓用餐變成極致的享受。

無國界美食化妝師

　市面上販售的瓶罐裝番紅花，呈粉末狀或絲線狀，放到飯菜或湯裡調理，除了化成香氣和耀眼奪目的金黃色，根本吃不到番紅花，她是美食的化妝師，能化腐朽為神奇，但完全溶在食物裡，啥也看不到，這虛無飄渺的食材，有太多國家為她瘋狂著迷。

西班牙：Toledo省的小鎮Consuegra，每年十月底舉行兩天的番紅花節活動，慶祝這種香料的採收；她更是西班牙美食Paella（海鮮飯）、Fabada（一種用豬肉、菜豆混合的燴飯）中無可取代的香料。

法國：法式的大蒜麵包湯要加入番紅花和橄欖油，色香味更為迷人。

印度：米飯、甜點、冰淇淋，番紅花是不可缺少的高貴香料。

沙烏地阿拉伯：真正道地的咖啡必須加番紅花和荳蔻。

義大利、瑞士：北部和瑞士南部非常著名的料理Risotto（用肉湯、乾酪、洋蔥一起烹煮的米飯），番紅花是絕對不能少的調味品。

瑞典：烘焙番紅花麵包是瑞典的一種傳統。

日本：有一種壽司要加入雪莉酒醋和番紅花醬汁，再配上小鯖魚，味道絕佳。

　摘種採收得之不易

　番紅花屬於鳶尾科植物，在清晨的時候開紫色的花。食用的香料是取自於花朵內紅色亮麗，呈喇叭狀的雌蕊，每朵花有三株雌蕊，由於這種嬌嫩的花枯萎得很快，必須在清晨到上午十點之間以人工摘蕊，而要獲得一公斤的雌蕊，需要八萬多朵番紅花，由此可見這個採花摘蕊是相當辛苦的工作。而在烘焙製作的過程中，雌蕊的體積會縮小成只有原來的五分之一，也就是說一公斤的生雌蕊只剩下二百公克可以做香料，儲存時還要防熱、防冷、防溼氣，否則前功盡棄，所以她賣的貴也不算稀奇了。

　這種珍品還不能藉花粉和種子來繁衍，要靠球莖來繁殖，必須在乾熱的夏天，或寒冷的冬天種植，約五個月就可收成。它生長的地點也非常挑剔，必須是乾燥、石灰質的、平坦、空氣流通的土地，排水良好，番紅花的球莖才不會爛掉。每一個球莖至少隔十公分才能種一株，農人要彎著腰非常細心的埋下每一棵球莖，由此顯示番紅花的珍貴與昂貴，乃是如苦力般的勞工和他們的血汗換來的。

　最早使用番紅花的人是古埃及人，埃及豔后克麗歐帕特拉（Cleopatra）和一些法老王拿來做為香精，或在淨體儀式時使用。希臘人則用來治療失眠和宿醉，也當做沐浴的香水，甚至做為催情劑。阿拉伯人將番紅花做為麻醉藥物，後來由他們傳到西班牙，才成為烹飪用的高貴香料。

降脂中草藥的化學成分

此外，問荊中硅酸、首烏中卵磷脂、黑大豆中磷脂、蓽菝中的胡椒酸甲酯、人參中多、長春花及單根木中的一些生物鹼、番紅花中藏紅花酸、米皮糠的肌醇也證明有降脂作用

作者: rockypath 時間: 2008-11-20 12:34

Look at 番紅花的功效 - 收縮子宮（孕婦不宣使用）、延長實驗動物動情期, there is nothing to do with 降低膽固醇. I don't think I would pick it to add into food or drink, especially for lady unless someone has some special intention.

作者: somewhereintime 時間: 2008-11-20 12:35

So it is backed by researches and documents

作者: rockypath 時間: 2008-11-20 16:14

原帖由 somewhereintime 於 2008-11-20 13:35 發表
So it is backed by researches and documents

So please show us any reserach or document saying Saffron helps to lower cholestrol.

A Chinese traditional medicine docotor once gave some saffron to my sister for her period problem, and ask her to take it with extra caution.
1) Maker sure she is not carrying a baby
2) do not over take since it might cause her to bleed too much and difficult stop the bleeding

Saffron is not 紅麴. and here are some information to tell you what 紅麴 is. Hope it will help you enrich your "expertise".

http://px2.com.tw/info/R_Choles_p1.htm
http://www.youtube.com/watch?v=GcuElZJ-GC0&feature=related

作者: somewhereintime 時間: 2008-11-20 17:54

I only said that I was advised by a Chinese doctor(who used to be the Dept Head of a hospital in Beijing) that
Spanish Saffron would reduce LDL level; it is very important to point out that Tibet Saffron is DIFFERENT from Spanish saffron, the Tibetan Saffron has long been use for birth control in China; and the price is significantly different too, I DO NOT KNOW ANYTHING ABOUT TIBETAN SAFFRON, AND WOULD NOT RECOMMEND IT TO anyone. However, Spanish saffron is one of my favourite ingredient for cooking and beverage and I buy it by 25 gm metal box, dated and sealed from source of manufactured, same as organic Tahitian Vanilla Pods that I buy by the pound.
And of course, Red rice has nothing to do with saffron, abeit it is consider a very good ingredient.
I have no desire to fight here, I just voice my opinion, nobody need to agree. I speak as a fellow LYK member, not any type of expert. What I do for live is my own business, and I never need to advertise(except on the behalf of government) I do know about food safety since I'm a HACCP consultant, I teach National Sanitation Training Program(NATP), Safeserve and HACCP Implementation and Control(US), I did HACCP plans for some national manufacturing plants(NOT CHINESE). I started teaching Professional Cooking at BCIT in 1981, and won 19 medals in International Competition in 80's. Currently the Vice President/Director of Membership of Canadian Association of Foodservice Professionals www.cafp.com. I also contribute to International forum from Switzland, Australia and UK, as well as Advisor to Consumer's Association. If I want to show off, I would use Facebook instead. Please, I just want to be a LYK member here, period.

[ 本帖最後由 somewhereintime 於 2008-11-20 19:19 編輯 ]

作者: rockypath 時間: 2008-11-20 19:14

原帖由 somewhereintime 於 2008-11-20 18:54 發表
Tibet Saffron is DIFFERENT from Spanish saffron ...

Did you read the post of 吳孟達? - "每年十月下旬及十一月是西班牙的番紅花採收季節，過去因為西班牙產品多由西藏入境，故又稱『西藏紅花』、『藏紅花』、『西紅花』。"? There is no Tibet Saffron. It has the name of 『西藏紅花』is just because it came into China through Tibet. It is Spanish Saffron.

If you are not knowledgeable enough on any particular subject. Please do not give out "advices" since some LYK looking at you as an "expert".

作者: somewhereintime 時間: 2008-11-20 19:47 標題: 回復 15# 的帖子

I said many time that I never consider myself expert in any area.
I voice my opinion as a normal LYK member that nobody need to agree.
And I said I have no knowledge about Chinese medicine,
I buy my Spanish saffron from importers, i.e. Continental Importer, Farmet, Maison Gourmet,  La Grotta di Fromaggio,  Cioffi, Bosa, Adelina etc. but never at Chinese Herbal Shop.
I apologize if I gave  out wrong information.
I cannot help if some people look at me as expert, or someone just despise anything I do.
However I teach  up to 2,000 people annually for 28 years, mostly in English so not only
people that cannot understand English come to me. My classes next term are mostly  in English (90%), and being elected Vice President, Board director and advisor an for major national and international organization is more than a  so-called cooking teacher's capacity. Not to mention my involvements in International Culinary Exchange Program coordination since 1986.  I do not know when I stepped on your toes, and I apologize if I ever did. Pardon me,if you please.

[ 本帖最後由 somewhereintime 於 2008-11-20 21:00 編輯 ]

作者: rockypath 時間: 2008-11-21 03:40 標題: 回復 16# 的帖子

I have no intetion to fight with you. I just 以事論事.
Your background and the number of your students do not make your point valid or make false info to be true.

btw, i didn't find your name as a VP/director of CAFP.

[ 本帖最後由 rockypath 於 2008-11-21 04:46 編輯 ]

作者: somewhereintime 時間: 2008-11-21 13:49 標題: 回復 17# 的帖子

Sorry our secretary forgot to send you announcement from our CAFP Board office.
My students? 4 of my Night School Students, you can call them homemakers who have nothing better to do; have won Champion Ribbons from Local cooking competition and became cooking teachers. I conduct Professional Development Workshop for BC Home Ec Teachers Associations for 10 years, my other students were the chefs at Gotham Steakhouse, Morton Of Chicago, the Beach House, Wedgewood Hotel, pastry chef at Sheraton Wall Centre,
Sutton Hotel, Hotel de Soliel etc. Do you need their resume?

[ 本帖最後由 somewhereintime 於 2008-11-21 15:06 編輯 ]

作者: rockypath 時間: 2008-11-21 14:33 標題: 回復 18# 的帖子

Sorry, had been your students does not mean they learn from you. Like my sister....

作者: chihiro 時間: 2008-12-2 22:46

食麥皮，方便簡單又可降膽固醇．我老媽子日日食一碗做早餐。

作者: daimo 時間: 2008-12-2 23:03

原帖由 rockypath 於 2008-11-20 13:34 發表
Look at 番紅花的功效 - 收縮子宮（孕婦不宣使用）、延長實驗動物動情期, there is nothing to do with 降低膽固醇. I don't think I would pick it to add into food or drink, especially for lady unless someone has ...

just google "saffron cholestrol"

http://www.drugs.com/npp/saffron.html

too many entries to list. but don't ask/quote/challenge me. I'm not a doc nor a researcher. take the internet with your own risk (or argument or a grain of salt, it's entirely up to you).

[ 本帖最後由 daimo 於 2008-12-3 00:09 編輯 ]

作者: 阿朱 時間: 2008-12-3 01:56

原帖由 somewhereintime 於 2008-11-20 08:29 發表
Eat more saffron, yes, Spanish saffron, I was told by a Certified Chinese Doctor

阿師傅，想幫人落仔啊？冇陰公囉。。。。

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