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有 關 巴 斯 德 殺 菌 法 ：
Pasteurization-(巴 斯 德 消 毒 法 ， 巴 斯 德 滅 菌 法 )由 法 國 科 學 家 巴 斯 德 (Louis Pasteur, 1822-1895)於 1865年 發 明 ， 運 用 中 高 溫 度 對 牛 奶 或 其 它 奶 類 製 品 加 熱 一 定 時 間 ， 以 消 滅 及 抑 阻 細 菌 繁 殖 ， 自 1872年 獲 廣 泛 應 用 。

有 關 巴 斯 德 雞 蛋 (Pasteurized eggs) ：
巴 斯 德 雞 蛋 採 用 原 產 自 馬 來 西 亞 農 場 的 優 質 雞 蛋 ， 每 天 新 鮮 運 至 當 地 著 名 食 物 處 理 中 心 SafeFood進 行 嚴 格 篩 選 ， 再 以 韓 國 最 先 進 科 技 進 行 低 溫 殺 菌 處 理 。 有 關 技 術 仍 根 據 巴 斯 德 消 毒 法 原 理 改 良 而 成 ， 透 過 特 定 溫 度 及 時 間 ， 徹 底 消 滅 蛋 殼 、 蛋 白 及 蛋 黃 的 沙 門 氏 菌 及 其 他 有 害 細 菌 ， 處 理 過 程 不 涉 任 何 化 學 物 ， 達 至 高 度 安 全 標 準 ， 同 時 保 存 鮮 雞 蛋 的 營 養 及 滋 味 ， 無 論 生 食 或 熟 食 皆 更 健 康 安 全 。

巴 斯 德 雞 蛋 優 勢 ：
更 徹 底 殺 滅 雞 蛋 不 同 部 份 的 細 菌
食 用 *礦 物 油 保 護 蛋 殼 避 免 感 染 (*韓 國 入 口 / 符 合 FDA安 全 標 準 )
延 長 一 個 月 保 鮮 期
保 留 營 養 滋 味 而 去 除 蛋 腥
生 產 及 運 輸 過 程 嚴 謹 減 低 感 染 機 會

銷 售 點
SOGO 崇 光
MARKET PLACE
Citysuper
JUSCO 吉 之 島
APITA
Three Sixty

獨 家 代 理 ： 祥 泰 行 食 品 有 限 公 司
查 詢 熱 線 ： 2404 3818
網 址 ： www.cheungtaihongfoods.com

• They are the richest source of minerals in the vegetable kingdom
  
• An excellent source of magnesium, iron, sodium and calcium
  
• An excellent source of vitamins A, B1, C, E and K.
  
• They are a wild food and completely organic
  
• They contain a wide variety of concentrated protein and healthy carbohydrates
  
• They are an excellent source of iodine
  
• They hope to balance the body's pH with the alkaline forming effect
  
• They are low in fat and very low in calories
  
• They are a high in glyconutrients
  

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Paul Peacock, the editor of Home Farmer magazine, has written The Sausage Book. It is released this week to mark British Sausage Week, a seven-day-long celebration of all things soft and sizzling.

There are many reasons people might wish to make their own sausages, Peacock says. "For one, consumers increasingly want to know what is in their food. The average salt content of the sausages you might buy in shops is around 3 per cent, which has potential health implications. These sausages can also contain saltpetre, which is there by law to stop people from dying from botulism. But a lot of people believe that saltpetre ingestion may be linked to cancer, so why not give them the option? You'll also never find 'blacklisted artificial flavourings' such as monosodium glutamate in anything you make yourself."

Peacock also says home-cooked sausages taste better, because they contain high concentrations of meat; those in shops often substitute cereal and water. All sausages contain both, of course: the cereal absorbs the cooking juices, which could burst the sausage, and the water helps them cook. But those we mix up ourselves can contain as much as 80 per cent meat, whereas your average supermarket sausage contains only around 30 per cent meat.

"It's the difference between eating baby food and a fine steak," Peacock says. "That is mostly down to price. Even in the best butchers – and I have been in a few where they claim to 'make' sausages – the butcher is using spices from a tin. Very few butchers' sausages are completely made from scratch. He will buy the pig, say, and mix up the quantities, but then will add flavourings from elsewhere. In the home, you can get herbs and mix them up to whatever quantities you desire. The whole thing is made to your exact specifications."

To make the perfect sausage, first get hold of some sausage skins, which are part of pig or sheep intestines. "Go to a butcher and ask for 'sausage skin', or just go on the internet. Two or three different companies do them, including Design a Sausage and Sausage Maker UK," Peacock says. "Some skins have a curl to them, but the simplest is the hog skin, because it is straight and thus harder to burst when you are stuffing it. Sheep skins can stink and have curls and bends: much harder to stuff and more likely to break."

Next, mix your sausage filling, ideally using a food processor. "Sausage meat is mostly pork shoulder, but you can also use pork thigh," says Peacock. "A really good sausage would be 70 per cent pork shoulder and 10 per cent rusk or breadcrumbs. You can buy rusks from Design a Sausage, or you can make breadcrumbs yourself, to which you would then add water and pork fat; the butcher would generally give fat to you for free." For 1kg of meat, you would need 700g pork shoulder, 100g fat, 100ml of water and 150ml of rusk or breadcrumbs. Add two level teaspoons of salt and three of ground black pepper; mix and grind in a food processor.

"This is considerably less favouring than what would be found in the shops," Peacock says. "This is because salt is used as a preservative there. Some sausages even have sugar in, to detract from salt flavour. But what we have created here is a nicely flavoured sausage. If you want to re-create certain regional sausages – for instance, a Lincolnshire sausage – add a handful of sage. But my advice is, keep it simple. If you are doing it for the first time, take a bit of your mix and then fry it a bit to see if you like the flavour."

Next comes the stuffing; there are various methods. One is using an Italian "thumb-stuffer", which looks like a sawn-off funnel without the wide bit; you can adapt a conventional kitchen funnel by cutting off the bottom. Roll the skin on to the long thin bit and put the meat through the other end. Alternatively, Peacock suggests using old-style meat grinders, which often have a sausage-stuffing attachment.

Cut up the sausage skins into 6ft-long pieces. "You put the meat in the funnel and push it in. It's as simple as that. Stuff the skins, and then every so often twist the skin to separate the sausages; tie a knot in them at these points. Then leave them overnight."

Peacock recommends that you cook your sausages slowly – and it is crucial that they not be pierced. "This is so that steam stays within the sausages and cooks it," he explains. "Bangers were called bangers during the Second World War because of the sausages' low meat content. Instead of high meat content, they used water. This would cause the sausage to pop because of the steam escaping."

One last tip: you can make great sausages without using skins at all. Instead, buy "caul" from a butcher. This is the membrane that holds the internal organs of animals together. It's "effectively a sheet of fat," says Peacock. "You simply cut it and roll the meat in the caul until you have a sausage shape. When you cook it, the fat melts in the caul, and you are left with something tasty as well as easy to prepare."

'The Sausage Book' by Paul Peacock is available now from The Good Life Press (www.goodlifepress.co.uk)

If you must buy them ready-made...

Paul Peacock's picks

Boston Sausage; Lincolnshire sausage

"These sage sausages have been made by the Mountain family since 1852, pre-dating all others in the county. They've been making them since Darwin was travelling on the Beagle." www.bostonsausage.co.uk; 01205 362167

Rothbury Family Sausages; traditional pork sausages

"One of the top sausage-makers in the country, Rothburys also do some weird and wacky ones, such as kangaroo." www.rothburyfamilybutchers.co.uk; 01669 620744

Complete Meats; cheddar and chive sausage

"This award-winning traditional Devon butchers has the skill to get the balance of a cheese-based sausage just right, which is hard: sometimes the fat in the cheese doesn't mix right, and the chives can take the flavour balance over the top. This one is perfect."

www.completemeats.co.uk; 01297 33282

Keelham Hall Farmshop; free-range pork sausages

"One of the biggest but also one of the best: made with local animals, these honest-to-goodness bangers won't let you down." www.keelhamhallfarmshop. co.uk; 01274 833472

Border County Foods; Cumberland sausage

"Borders make Cumberland rings using pigs that are a cross of Gloucester Old Spot and Berkshire. The Cumberland has outlived the county itself!" www.cumberland-sausage.net; 01228 573500

The Big Bang; Oxfordshire sausage

"Oxford sausages were originally made for the masters of the colleges; the Big Bang offers courses in making your own." www.thebigbangrestaurants.co.uk; 01865 511441

Osney Lodge Farm

"As well as offering you a great chance to make your own sausages, Osney Lodge lets you pop outside to see the pigs that the sausages are made from. And Graham simply annot pass by the chance for a pint and a chat about sausages and pigs in general."

www.osneylodgefarm.co.uk; 01342 892216 01342 892216

Vegetarian sausages

"These are not easy to cook, but they are easy to make. For this reason I prefer cooked vegetables where possible. The easiest one to make is probably roast vegetable sausage. On a tray, place chopped peeled vegetables: 1.5kg of carrot, marrow, parsnip, garlic, potatoes, fennel and whatever else you like. Roast them for an hour and a half at 180C. Cool and tip into a bowl with 200g breadcrumbs, 150ml water and 100ml olive oil. Mix and season to taste. Stuff into hog cases and leave overnight. Cook very slowly on a low light, turning often."

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中心從超級市場、食肆及雜貨店等地點抽取共三十二個不同品牌的樽裝腐乳樣本進行檢測，當中二十八個樣本合格，餘下的四個樣本包括：

•金伯樂麻油白腐乳(290克) (食用期限：3.6.2010)；

•巨樹牌麻油辣腐乳(300克) (食用期限： 5.7.2010)；

•巨樹牌麻油辣腐乳(130克) (食用期限：5.7.2010)；

•巨樹牌麻油白腐乳(130克）(食用期限： 5.7.2010)。

被檢出的蠟樣芽胞桿菌含量屬不合格水平，每克含量由二十九萬個至二百萬個不等。

蠟樣芽胞桿菌是一種致病菌，普遍存在於環境中。如製作或貯存食品的過程欠缺衞生，可引致該菌繁殖。進食含過量蠟樣芽胞桿菌的食物，可能引致腸胃不適，例如嘔吐及腹瀉。

中心建議市民停止食用有關產品，並已向有關販商發出警告信，要求他們停止售賣。如有足夠證據，中心會考慮提出檢控。

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1.

空 腹 或 飯 前 進 食 水 果 ， 能 否 促 進 身 體 吸 收 而 較 健 康 ？

答 :

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You’ll quickly see that many food items actually have hidden trans fats and high amounts of sodium, preservatives, and artificial flavorings. They are anything but healthy.

FDA Definitions

These are some food label definitions from the US Food and Drug Administration. Be warned that many manufacturers list saturated fat content by volume of weight. This can be confusing as fats have a much higher calorific value than other foods (9 calories per gram).

FAT FREE - The product has less than .5 grams of fat per serving

LOW FAT - The product has 3 grams or less of fat per serving

REDUCED or LESS FAT - The product has at least 25% less fat per serving than the full-fat version

LITE or LIGHT - This one is ambiguous and can have a number of meanings:
-the product has fewer calories or half the fat of the non-light version,
-the sodium content of a low-calorie, low-fat food is 50 percent less than the non-light version,
-a food is clearer in color (like light instead of dark corn syrup).

CALORIE FREE - The product has less than 5 calories per serving

LOW CALORIE - The product has 40 calories or less per serving

REDUCED or FEWER CALORIES - The product has at least 25 percent fewer calories per serving than the non-reduced version.

Front Label Trickery

“Fortified”, “enriched”, “added”, “extra”, and “plus” usually mean the food has been altered or processed in some way.

“Fruit drinks” usually means little or no real fruit and a lot of sugar. Instead look for products that say “100% fruit juice”.

“Made with wheat,” or “rye,” or “multi-grains” imply that it’s a good source of whole grains, but unfortunately, don’t tell you how much whole grain is actually in the product. Look for the word “whole” before the grain to ensure that you are actually getting a 100% whole-grain product.

“Natural” or “made from natural” simply means the manufacturer started with a natural source. Once processed, the food may not resemble anything “natural.”

“Organically grown,” “organic,” “pesticide-free,” and “no artificial ingredients” say very little about the nutritional value or safety of the product. Trust only those labels that say “certified organically grown.”

“Sugar-free,” “sugarless,” or “no added sugar” tells you nothing about sugar derivatives or sugar substitutes, which yield just as many calories as table sugar and may be more harmful to you than sugar

Ingredient Lists

Okay, now that you know how to decode the front labels, the real proof is in the pudding—the ingredients list. Here’s where you’ll find the hidden saturated and trans fats, sugars, sodium, artificial flavorings, and refined grains. Ingredients are listed in order of most to least amounts. That means the first ingredient will be in the largest quantity. The second is the second most and so on.

When decoding the ingredients list label watch out for these “evildoer” ingredients whenever possible:

• Olestra: a fake fat that eliminates good vitamins from the system and can cause major digestive upset—how yummy!
• “Enriched flour”, “wheat flour”, or “unbleached wheat flour”: are all code words for refined flour with just a small amount of whole wheat added.
• “Partially hydrogenated” or “hydrogenated oils”: code words for trans fats.
• Nitrates: used to preserve meats and have been linked to creating a powerful cancer causing chemical in the body; found especially in luncheon meats.
• High fructose corn syrup: a fancy phrase for refined sugar. Other forms of sugar to watch out for in the ingredients list include: honey, molasses, fruit juice concentrate, evaporated cane juice, malt, dextrose, and, of course, sugar.
• Lard shortening : pure animal fat--enough said!
• Artificial food colorings: are chemicals used to add color to foods.
• Monosodium glutamate (MSG) : a form of sodium; other words that mean high sodium include brine, disodium phosphate, garlic salt, onion salt, sodium alginate, sodium benzoate, sodium caseinate, sodium hydroxide, sodium nitrate, sodium pectinate, sodium propionate, sodium sulfite, baking powder, baking soda, and soy sauce.

There are many more ingredients that we could list, but in the interest of saving space, here’s a rule of thumb: if a food item is packed with lots of ingredients that you can’t pronounce (they are artificial sounding) and it includes trans fats, you should look for a better food choice. Try to stick with products that are made from whole foods, with little to no preservatives, and with little to no artificial sounding ingredients, and definitely no trans fats.

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MOUTH
舌炎：缺乏riboflavin, niacin, 葉酸及維他命B12
牙肉酸軟流血：缺乏維他命C, A, K, 葉酸及niacin
口角炎,唇乾裂及溝紋舌：缺乏維他命B2, B6 & niacin
黏膜白斑病：缺乏維他命A, B12, B complex, 葉酸 & niacin
口腔及舌頭疼痛：缺乏維他命B6, B12, C, niacin,鐵質及葉酸

EYES
夜盲症：缺乏維他命A
恐光症：缺乏維他命A & B2

NAILS
指甲斷裂上彎：缺乏鐵質
指甲有橫斷紋：缺乏蛋白質

SKIN
蒼白：缺乏葉酸,鐵質及維他命B12
毛囊角化：缺乏維他命B & C
皮膚發炎,表皮有乾燥脫落的薄片：蛋白質能量營養不良,缺乏維他命A, B2, 鋅, niacin
形聚色素,脫皮：缺乏niacin及蛋白質能量營養不良
紫斑症：缺乏維他命K, C 及葉酸

THYROID GLAND
大頸泡：缺乏碘質

JOINTS & BONES
軟骨病：缺乏維他命D
壞血病：缺乏維他命C

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Then, when life doesn't obey your rules, get angry!
That's what miserable people do!

Let's say you expect that:
* People SHOULD appreciate you.
* Planes SHOULD arrive on time.
* Your husband SHOULD remember your birthday.

Sounds reasonable ...
but often, these things won't happen!
So you end up frustrated.

Happy people make fewer DEMANDS on life.
Instead, they have PREFERENCES!

They say:
"I would prefer "A", but if "B" happens, it's OK too!"

I PREFER the neighbours to be quiet –
but if they make a noise, I can handle it.

I PREFER people to see my point of view –
but when they disagree, it is OK.

You have preferences about the outcome of your plans,
but you accept WHATEVER happens.

So your mission today?
Instead of making DEMANDS on life and people,
have PREFERENCES.

There are two ways to become happier:
a) change the world, or
b) change your thinking.

It is easier to change your thinking!

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