5 thc phm khng nn n nhiu

Mt s mn khoi khu tng nh rt tt cho sc khe ca bn, v giu cht dinh dng, nhng thc ra, n l con dao hai li. Khi n nhiu, bn rt d ng c, mt mi, kh th, au bng, au nhc c th l nhng loi thc phm sau y:

n nhiu bng ci xanh, to tu, ung nc da trc hoc sau khi vn ng, n mng khi mt mi, cm cm, n da mui khng ng cch l nhng thi quen m bn nn trnh.

Trong nhng ngy tp gym, bn cn trnh xa cc loi thc phm ny v chng chnh l nguyn nhn gy ra mt mi ton thn, c bp au nhc, km hm qu trnh hnh thnh c bp. Ngoi ra, bn cng nn cn thn vi nc da, mt s loi nm l v chng chnh l th phm lm bn thm mt.

01/ MNG
Mng l thc phm ph bin trong cc ba n ca bn v d n, c th ch bin thnh nhiu mn ngon nh mng kho tht, xo, gi trn m, canh mng + xng, mng ninh

Tuy nhin, theo BS o Th Yn Thy Trung tm Dinh dng TP. HCM, n nhiu mng tht s khng tt cho sc khe ca bn, c bit l khi suy nhc, mt mi. Nguyn nhn l do mng cha mt lng ln cyanide, d dng chuyn ha thnh axit cyanhydric, thc hin chc nng oxy ha t bo hng cu, nhim v chuyn ch oxy khng c hon thnh. Ngi bnh khi n mng s b kh th, tc ngc, bn rn chn tay, nhc u, bun nn Ngi khe mnh bnh thng n nhiu mng cng khng tt. Khi chn v ch bin mng, bn cn lu :

Mng tre gai c nhiu c t nht nn t khi dng lm thc n. Mng min Bc vo thng 9 v min Nam vo thng 8 thng c c t cao hn so vi thi im cui nm. Mng ti sau khi mua v nn luc v x nc tht k loi b bt cht c. Trong 100g mng ti cha luc c 32-38mg cyanide. Khi luc k, x nc, cht ny cn 2,7mg, mng ngm chua l 2,2mg, nc luc l 10mg.

gi V gi tr dinh dng, mng c xp vo hng ng rau ti giu cht dinh dng vi thnh phn protid, glucid, vitamin, giu x hn nhiu loi thc phm khc.

gim bt cht c, trc khi ch bin, nn ngm mng trong nc, luc b nhng nc u cho ti khi nc trong. Khi luc, lc si cn m np cho cht c bay hi. Nu lm mng kh, bn phi ngm qua nc mui, lc s dng nn ra mng bng nc nng hoc luc li cng tt. Nhng ngi b cm cm, st, d dy yu khng nn n mng.

02/ MNG TY
Sp mng ty g x, sp tm mng ty l mn n vng gi ca nhiu gia nh v n khng nhng ngon, b dng m cn c tc dng gii c cho c th, chng ung th, nhun trng, cha to bn, tr yu sinh l

Ngoi ra, bn cn c th ch bin nhiu mn khc t mng ty nh nh salad ti bm, xo vi tht g, xo vi khoai ty v tht ba ri xng khi, luc chm mm ti, p trng Thnh phn dinh dng ca mng ty bao gm: protit 2,2%, gluxit 1,2%, xenluloz 2,3%, tro 0,6%, canxi 21mg. Tuy nhin, thc phm hong ny cng c lc khng tt cho sc khe ca bn, v n cha mt lng khng nh purin, khi i vo c th s chuyn ha thnh acid uric. Purin nhiu th acid uric sn sinh cng tng theo n mc c th khng th o thi ra ht c. Khi acid uric vt qu 8 mg/dl trong mu th tinh th urt lng ng li trong khp xng lm bn au nhc v mt mi. Tt nht l khng nn n cc mn ch bin t mng ty khi ang i hoc c sc khe km. c bit, khi b gt, kh nng o thi acid uric li cng hn ch nn bn cn hn ch ti a thc phm ny. Cng vi mng ty, c, gan ng vt cng nm trong nhm c nhn purin cao (trn 150mg / 100g thc phm) m bn cn lu .

03/ SN

Tuy nhin, luc khng ng cch, n nhiu hoc n khi i bn rt d b ng c vi cc triu chng nh y bng, si bng, nn, tiu chy, vng u, nng bng mt, tai, nga ngy, chn tay nng, ngi vt v, run, co git, c khi dn n t vong. Gii thch v iu ny, BS Bch Vn Cam (BV Nhi ng 1) cho bit cht acid cyanhydric 1 cht c mnh trong sn c c t rt cao (ging nh trong mng) khin c th khng th

Sn hay (khoai m) luc l mn n vt khoi khu ca nhiu ngi. c bit, ma h, sn vo thu hoch nn cng ph bin. Vi thnh phn chnh l tinh bt, d n, sn c th dng vi ng, da bo si lm tng v ngt v bo.

s dng oxy gy ra suy h hp, hn m, try tim mch. c t ny c trong v, rut, l v mt t trong c sn. hn loi b acid cyanhydric, bn nn chn loi sn t c (khng n sn cao sn). C sn sau khi d v cn ch bin ngay. Nu ch bin khng kp th phi vi xung t. Trc khi luc nn lt ht v sn ri ngm vo nc (nc vo go cng tt), m np nhiu ln lc nu cht c bay hi bt, nu thy c v ng th khng nn n. Tt nht l n sn luc vi cc loi ng, mt trung ha axit c. Khng nn n sn luc khi i hoc vo bui ti v nu b ng c, bn ang ng s kh pht hin.

04/ BP CI
Ci ni chung l thc phm l tng trong ma h v gi r, c tc dng thanh nhit, li tiu, b sung cht x, vitamin v cc khong cht cn thit cho c th. Ring vi bp ci, bn c th ch bin thnh nhiu mn nh xo, n sng, lm gi, nu canh, luc, sp

Tuy nhin, Vin Dinh dng quc gia, mt s loi rau thuc h thp t m tiu biu l bp ci, c ci, ci b cha mt s cht khng gip trng (ng phc hp glucozit), sinh ra cht cn tr vic kt hp it ca tuyn gip trng. Nu n thng xuyn, c th s b thiu ht i-t v gy bnh bu c. n ghm, trn gim hoc ch bin khng k, glucozit i vo c th cng nhiu, nguy c bu c cng cao. loi tr nguy c, bn nn ch bin k trc khi n. Ngoi hm lng axit hu c cao, nhiu khong t nhin tt cho c th, chng oxy ha, trong b ci cn cha axit phytic, axit oxalic v cc loi axit kh hp thu khc gy ra kh tiu. Do , nhng ngi c h tiu ha km, mt mi khng nn n nhiu bp ci. Bn cnh , bp ci cn c lit k vo danh sch nhng loi rau s dng thuc bo v thc vt nhiu nht nn d gy ng c, bun nn, chng mt, kh th, t tm chn tay V vy, trc khi ch bin, bn nn ra bp ci tht k, ngm vi nc mui loi b bt cht c, nu k trc khi n, khi nu cn m np vung cht c bay hi ht.

05/ DA MUI
Da mui v chua, thm, gin, c tc dng kch thch v gic, lm tng cm gic ngon ming, gip tiu ha d, thch hp cho nhng ngi chn n do thi tit nng nng. Ngoi ra, da mui c ln men t nhin, sinh ra cc vi khun c li, kim sot cc vi khun ng rut gy hi, cha axit lactic lm gim m mu, ci thin lu thng mu

n da mui lc cha chua hn hoc khi qu chua, hm lng nitric cao trong da c th gy tt huyt p. Ngoi ra, khi n da mui, dch v to iu kin cho nitric tc ng vo cc thc phm c cht m to thnh mt hp cht gy ung th. Nh vy, bn khng nn n khi cn mu xanh, v cay hng hay n da mui qu chua, bt u phn hy. n qu nhiu da chua trong cng 1 ba, bn so th b au bng, tun nc bt, au bng, tiu chy do mt s loi vi khun sinh ra trong qu trnh ln men gy ra. Thm na, da mui s nh hng xu n sc khe nu nguyn liu ch bin khng sch, c cha d lng thuc tr su, nitrat, kim loi nng; trng giun sn v vi khun gy bnh; dng ph gia bo qun sn phm chng thi qu quy nh; c hin tng nhy nht, thm en, vng mc en; n qu nhiu v thng xuyn; dng da mui nhm ru khi bng i Ngi c bnh tim, cao huyt p, thn, gan, vim lot d dy th khng nn n da mui chua v chng cha hm lng mui nhiu, men tiu ha cao, c th gy ra nhng bin chng bt li.

Nguyn tc dinh dng m bn cn tun th: a dng ha thc phm i mn thng xuyn Mi mn dng mt t v khng n qu nhiu mt loi thc phm Nh th mi gip c th va nhn c nhiu loi cht dinh dng khc nhau, va hn ch kh nng b nh hng ca cc cht c hay ng c do dng nhiu v thng xuyn mt loi thc phm, ng thi c thi gian cho c th chuyn ha v thi b bt c cht nhim.

Macrobiotics - What does it involve?

A macrobiotic diet combines elements of Buddhism with dietary principles based on simplicity and avoidance of "toxins" that come from eating dairy products, meats, and oily foods. Older versions of the macrobiotic diet were quite restrictive. One variation allowed only the consumption of whole grains. Current proponents of the diet advocate flexibility but still discourage dairy products, meats, and refined sugars, The standard macrobiotic diet of today consists of 50 to 60 percent organically grown whole grains, 20% to 25% locally and organically grown fruits and vegetables, and 5% to 10% soups made with vegetables, seaweed, grains, beans, and miso (a fermented soy product). Other elements may include occasional helpings of fresh white fish, nuts, seeds, pickles, Asian condiments, and non-stimulating and non-aromatic teas. Early versions of the diet excluded all animal products. Proponents still discourage dairy products, eggs, coffee, sugar, stimulant and aromatic herbs, red meat, poultry, and processed foods. Some vegetables, such as potatoes, tomatoes, eggplant, peppers, asparagus, spinach, beets, zucchini, and avocados, are discouraged. The diet also advises against eating fruit that does not grow locally (for example, in most of the United States and Europe, bananas, pineapples, and other tropical fruits). The macrobiotic diet also prescribes specific ways of cooking food. Pots, pans, and utensils should be made only from certain materials such as wood, glass, ceramic, stainless steel, and enameled pieces. People who practice the diet do not usually cook with microwaves or electricity, nor do they consume vitamin or mineral supplements or heavily processed foods. Food is chewed until it is fluid in order to help with digestion. Since food is thought to be sacred, it is prepared in a peaceful setting. The macrobiotic diet can vary slightly according to a person's age, sex, level of physical activity, and native climate. Although macrobiotic dietary guidelines are only one aspect of a larger philosophical and spiritual system, the diet has drawn the most attention in the West.

C dn c hay khng c?
C dn khng xa l vi nhng b ni tr, n c xem nh thc phm cho nhng mn canh, mn sp trong ba cm gia nh. C dn c hai mu: tm than v thm.

Nhiu ngi thy c dn c mu nn ngh rng n c tc dng b mu. S d dn c mu l nh hp cht hn hp t nhin betacyanin () v betasanthin (tm) cu thnh. Cc cht ny khng lin quan g n cu to huyt cu. Tuy nhin, c dn c rt nhiu cht dinh dng, tt cho sc khe chng ta. B dng cho sc khe - Gip gan khe mnh v gim bo: Sc t mu betacyanin trong c dn gip gan gii c, to hiu ng dy chuyn n mch mu bng vic loi b cc c t trong gan v chng s hnh thnh cc lp m.

V vy, nu tha cn, hy ung nc p c dn hoc b sung c dn vo thc n hng ngy ca bn. C dn s gip bn gim cn hiu qu v cung cp rt t nng lng, ch 37 kcal/ 100 gr. - Tng cng h min dch: Cc vitamin v cht dinh dng trong c dn c chng minh gip tng cng h min dch v chng nhim trng. Dng cht t c dn gip kch thch s xy ha ca cc t bo, sn sinh ra nhng t bo mu mi. - Chng t qu v nga bnh au tim: Nc c dn c chng minh l gip gim cao huyt p. N c tc dng i vi 25% dn s th gii trong tui trng thnh v l mt nhn t quan trng trong vic ngn nga bnh tim mch vnh v bnh t qu.

- Cht st trong c dn tt cho thnh phn c th: C dn cha nhiu vitamin C v cht st l cc thnh phn rt tt cho c th. Vitamin C trong c dn gip tng lng cht st c hp th. Nhng cch d nht c th hp th nguyn lng st trong c dn l hy ung nc p dn. - Gip bn ti tr, phng nga stress: C dn c nhiu vitamin A, B, C, PP, cc cht khong v acid amin. Ung hng ngy mt ly nc p c dn, bn s b p c nhu cu v vitamin B9 v magie.

Vitamin B9 tc ng n s ti to ca cc t bo, nn c khuyn dng cho ph n mang thai. - Tng sc bn cho c th: Ung nc c dn lm tng sc bn ca bn v gip bn tp luyn th lc lu hn n 16%. Mt nghin cu c tin hnh trng i hc Exeter cho rng nitrate cha trong nc p c dn to ra s gim lng xy thu np, gip vic tp th dc t mt hn.

Lm p ln da C dn rt giu natri, magie, kali v vitamin C nn bn c th s dng dng da hng ngy. - Trc khi thoa dch p c dn ln mt, cn ra sch mt bng nc m loi b nhng bi bm (vn l nhng k ph bnh khi thoa dch p c dn). Sau khi ra mt, ch da mt kh t nhin, sau dng bng gn thm dch p nc c dn ri thoa u ln mt (trnh mt v ming). Thoa va t, khng bi nhiu qu s lm t v gy kh chu. - Sau 2 pht, nhng mt ming bng gn khc vo dch p c dn v li thoa u ln mt nh ln trc ri yn trong 15 pht. Sau dng mt khn nh sch nhng vo nc m, vt ro ri lau mt nh nhng cho sch dch p. - Mi ngy p dng cch ny 2 ln, ch trong vi tun bn s thy da mt c s thay i r rt, da khng b kh, gi c m nn mn mng v nht l s trng tro, hng ho hn. Cn thn khi dng c dn D c dn l thc phm cha nhiu cht dinh dng cho c th nhng bn cng nn cn thn khi s dng loi c ny: - C dn c xp vo nhm rau c c hm lng nitrate cao so vi cc loi rau c khc, v c nguy c gy ng c. Khi vo c th, nitrate s chuyn ha thnh nitrit, kt hp vi hng cu thnh cht Methemoglobin (MetHb), ngn cn vic lin kt v vn chuyn xy, gy thiu xy mu.

Khi b ng c c dn, tr c biu hin xanh tm, nu khng cp cu kp thi c th t vong. Vi tr ln trn 6 tui v ngi ln, c th c kh nng chuyn ha, gii c tt hn, s kh Methemoglobin bin tr li thnh Hemoglobin, trong khi tr di 6 thng tui, s gii c ny rt chm v kh khn hn nhiu. - m bo sc khe, phng trnh ng c cho tr nh, cc bc cha m cn lu , tuyt i khng cho tr di 6 thng tui n, ung nc c dn.

7 thc phm gip bn thanh lc v thi c cho c th

1 ngi thch

Chng ta him khi ngh b c th ng vai tr nh mt loi thc phm gip lm sch v gii cho c th. Th nhng, cc nghin cu cho thy qu b gip h mc cholesterol c hi ng thi lm gin cc mch mu v ngn chn cc c t ph hy ng mch. 1. Nc lc Nc lc l thnh phn ti quan trng i vi c th chng ta. Nc lc cn cho tt c cc hot ng t ti to t bo, m bo hot ng ca cc c quan trong c th n thanh lc gan. Nu bn khng ung nc th da s sm, d b nm, mn v hnh thnh np nhn Ngoi ra, vic thiu nc cn gy ra to bn v nhim c trong rut v thn. V vy, ung nc lc hng ngy l cch tt nht gip thn lm vic tt, lc thi c hu ht cht thi c khi c th. Ngoi nc lc, bn c th ung th tr tho mc hoc nc p tri cy pha long. 2. Thc phm ln men Mt ch n nhiu carbohydrate tinh ch v t cht x lm gim s lng vi khun c li trong rut, iu ny lm xo trn s cn bng trong ng rut. Sa chua, da chua, kim chi v cc loi thc phm ln men khc c th b sung cc li khun thn thin vi sc khe h tiu .ha Nhng li khun ny gip tng hp vitamin t thc phm, lm gim c t, ngn chn vi sinh vt gy bnh. Ngoi ra, mt lng ln li khun trong rut cn gip tng cng h min dch v sn xut axit bo cung cp ngun nng lng cho cc t bo trong rut kt. 3. B Chng ta him khi ngh b c th ng vai tr nh mt loi thc phm gip lm sch v gii cho c th. Th nhng, cc nghin cu cho thy qu b gip h mc cholesterol c hi ng thi lm gin cc mch mu v ngn chn cc c t ph hy ng mch. B c cha mt cht dinh dng c gi l glutathione, cht ny c chng minh c kh nng ngn chn t nht 30 cht gy ung th khc nhau ng thi gip gan gii c ha cht tng hp. 4. Bp ci Bp ci c cha nhiu hp cht chng ung th, chng oxy ha v gip gan loi b cc ni tit t d tha. Bp ci cng lm sch ng tiu ha v trung ha mt s hp cht c hi c tm thy trong khi thuc l. N cng tng cng kh nng ca gii c ca gan.

nh minh ha

5. To To l mt trong nhng loi tri cy lm sch rut c s dng ph bin nht. Nhiu chuyn gia dinh dng dng to lm thc phm chnh trong cc ch n thanh lc c th. To ng vai tr quan trng trong qu trnh a cc ha cht c hi v kim loi nng ra khi c th. Nhiu nghin cu cn cho thy to rt giu pectin mt cht rt cn thit lm sch i trng. 6. Bi Loi qu hc cam chanh ny khng ch gip ch em gim cn nhanh m cn rt tt cho c th. Bi gp phn h mc cholesterol xu, thanh lc mu huyt hiu qu. Bn cnh , nhiu bng chng y hc cn cho thy loi qu ny c th gip c th ti u ha chc nng lm sch rut v thanh lc gan. 7. Chanh Cng gn nh bi, nhng chanh li c kh nng gii c gan mnh hn. Hu ht mi ngi u bit chanh c cha mt lng vitamin C cao, v vitamin ny rt cn thit cho vic hnh thnh mt cht quan trng c gi l glutathione gip gan gii c v o thi ha cht c hi. Theo PLXH

Hu ha do n nhiu da hu, da chut, qu b

Cp nht lc 15:09, Th Ba, 18/02/2014 (GMT+7)

Da hu, qu b, da chut u l nhng loi qu d n, ngon ming v tt cho sc khe. Tuy nhin, khi n cc loi qu ny, bn cn ch tc dng ph ca chng nh sau. 1. Tc dng ph khi n nhiu da hu Bn cnh nhng li ch sc khe, da hu cng tim n mt s bt li nu n qu nhiu. Tc dng ph ca da hu c th k ra nh sau: - Trong da hu rt giu cht chng oxy ha lycopene. Tuy nhin, cht ny nu c tiu th qu mc c th gy ra cc vn lin quan n tiu ha, v d nh chng kh tiu, y hi, bun nn v nn... Nhng ngi c sc khe ng rut km do tui tc, bnh l... c th d b ri lon ng rut nu n nhiu da hu. - Da hu cha hm lng kali cao. Kali c tc dng n nh h thng tim mch, gip phng bnh tim nhng hm lng kali cao c th dn n s phc tp ca h thng thn kinh trung tm, nh hng n nhp tim, d dn n cc cn au tim . N cng c th dn n tn thng thn v nh hng cc dy thn kinh vn ng. - Nhiu ngi c th c d ng vi da hu v xut hin nhiu triu chng nh pht ban, nga, ht hi... say khi n nhiu da hu. - n qu nhiu da hu cng lm tng mc ca oxit nitric - mt loi oxit c tc dng th gin c th. Lng oxit nitric tng s lm cho c th tr nn cng thng. - n nhiu da hu cng c th lm gim huyt p . Trong nhiu trng hp, gim huyt p qu mc c th gy thit hi cho cc ng mch trong c th. - n qu nhiu da hu c th lm gim lng ng trong mu v cui cng gy tn hi thn do ri lon trong vic sn xut in sulin.

nh minh ha. 2. Tc dng ph khi n qu nhiu qu b Mc d l mt rt lnh mnh v b dng cho sc khe, nhng nu n b thng xuyn v n qu nhiu li c th gy ra tc dng ph cho c th nh sau: D ng: Mt s ngi c th gp phn ng d ng khi n mt loi qu no , v d nh b, chui, o, da hu, khoai ty, c chua, kiwi... Nhng ngi b d ng vi cao su thng c nguy c d ng vi qu b kh cao. Nu thy cc du hiu nh: chng mt, mn nga, bn nn... khi n qu b th bn cn ch trnh loi qu ny trong ch n ca mnh. - Tn thng gan: Trong qu b cha nhiu collagen. Collagen l mt cht c tc dng ti to da, gip y li s lo ha rt tt. Tuy nhin, nu n nhiu qu b, collagen c th khng c tiu ha ht, tch t trong gan v gy tn hi cho gan. V vy, bn ch nn n qu b vi lng va phi. - Nhiu calo, tng cn: Nu bn quyt nh thm b vo ch n ca mnh th hy chc chn ct gim lng calo cc mn n khc. S d phi lm nh vy l bi v hm lng calo trong qu b kh cao nn nu n nhiu c th khin bn np nhiu calo cho c th, gy t ng cn. - nh hng n tc dng ca mt s loi thuc: Qu b c tc dng khng vim nhng n ng thi cng nh hng n hiu qu khi ung mt s loi thuc. Nu bn ang ung thuc lm long mu, hy hi kin bc s khi mun n b v qu b c th lm cho loi thuc ny mt tc dng.

3. Tc dng ph khi n nhiu da chut Da chut l loi qu c tnh mt, d n v cng c nhiu li ch cho sc khe nh b sung nc cho c th, gim nn nao, tr nh lo ha, khng vim... Tuy nhin, tiu th qu nhiu da hu li c th dn n nhng tc dng ph nh: - D ng: Mt s ngi c th b d ng khi n nhiu da chut. D ng da chut thng xut hin khoang ming, vi cc triu chng nh nga v sng trong ming. Nu b d ng da chut, bn c th khc phc bng cch nu n thay v n sng. - y bng: Trong da chut c mt hp cht c gi l cucurbitacin. Hp cht ny nu c hp th nhiu vo c th c th dn n chng kh tiu v y bng. Theo Gia nh

Thc phm no c cht c t nhin?

Vit bi H

T trc n nay, vn ng c thc phm vn lun l mi e da i vi sc khe chng ta, nht l nhng dp hi h, l Tt Nhm gip bn c thm an ton khi dng thc phm, chng ti xin gii thiu mt s thc phm c c t t nhin cc bn thn trng khi ch bin v s dng. Trong cc loi thc phm m cc b ni tr mua sm thng ngy v trong dp Tt, chc hn s c c, nm, mng, t, c ci V vy, hy thn trng khi ch bin v s dng v chng c th c c. Cht c t nm

Mt loi nm c Amanitaphalloides. Trn thc t, c rt nhiu loi nm: c loi nm lnh v c loi c, ai khng may n phi nm c s phi hc bi hc cui cng. Nm c thng c rng bt u vo ma ma hoc nm di mc ven ng. Nm c c chia lm 2 nhm: nhm nm xut hin triu chng ng c sm trc 6 gi sau khi n, in hnh l nm amanita muscaria, anipantherina, nm hay nm mt tri. Ngi b ng c c triu chng bun nn, nn, tiu chy, co git c, au c, o gic thng khng gy t vong. Nhm nm c lc cao, gy t vong cao, in hnh l nm amanita phalloides, A. ocreata, A. verna Ngi b ng c c cc triu chng xut hin mun sau khi n nm t 6 24 gi hoc 48 gi sau vi cc biu hin: bun nn, nn, cn au qun bng, tiu chy, tiu t, nc tiu vng thm, vng mt, suy gan v suy thn cp. Nguy c t vong rt cao nu khng c pht hin v iu tr kp thi. V vy, bn ch nn mua v n nhng loi nm m bn bit chc chn l n c. Khng bao gi bn mua hay n nm l m bo an ton cho mnh v gia nh. c t t mt c Mt c trm vi li n truyn ming rng ung sng s tng cng sc khe, th l c ngi ung. Khe u cha thy nhng ngi ung c th phi a i cp cu. Trong mt c c mt cht alcol steroid l 5 a cyprinol, cht ny sau khi vo d dy, c hp thu vo mu i ti gan, thn gy ra suy gan v suy thn cp. Triu chng xut hin 1 2 gi sau khi ung mt c: ngi bnh thy kh chu, au bng, bun nn hoc tiu chy, 1 ngy sau thy i t dn ri v niu, c th ph hai chn, au u, tng huyt p, vng da nh, dn ti suy thn, suy gan v c th t vong nu khng i cp cu kp thi ti bnh vin lc mu. Vy t nay, bn nh rng khng bao gi ung hoc cho ngi thn ca bn ung mt c trm nh! Cht c trong mng Xyanua l cht gy c trong mng. Mt nghin cu trn 3 loi mng cho thy: mng trng (c bo t c mng), mng trng ngm nc na ngy, khi , mng ra nc hi chua v mng vng l mng qua luc v ngm nc bn trn th trng u c hm lng xya nua rt ng lo ngi. Cht xyanua c sn trong mng s gim dn khi tip xc vi nc. Nhng i vi mng chua, trong qu trnh ngm, cht xyanua c th kt hp vi mt s enzym hoc kt hp vi mt s cht trong rut ngi gy ng c cp tnh. Do , khi ch bin mng, bn nn lm theo kinh nghim dn gian l ra k, ngm mng trong nc nhiu gi v luc qua 1 2 ln trc khi n trnh b ng c. Sn cng c cht xyanua Trong sn c cha cht c xyanua. Khi luc, nht l luc vi s lng ln th cht ny s ng vng trn b mt nc. Ngi n phi cht ny vi hm lng cao s b ng c. Cch tt nht loi b cht xyanua trong sn l lt v, sau ngm trong nc lnh nhiu gi trc khi luc. Ngoi ra, trong lc luc, nn m np ni cht xyanua bay i, lng c cht s gim ng k. Cht c trong khoai ty

Khoai ty lu ngy hoc chng tip xc vi nh nng mt tri, nht l khoai ty mc mm hay khi v khoai chuyn s ang mu xanh th hm lng cht c solanin trong khoai tng ln rt cao. Triu chng ng c l au bng, nn ma, tiu chy, kh th. trnh ng c khoai ty, bn khng nn mua hoc ch bin thc n t nhng c khoai mc mm hay nhng c c v chuyn sang mu xanh, nhng c o khi mt t qu lu Nm trong lc rt c Lc (u phng) ti l thc phm c cht dinh dng rt tt cho c th ngi. Nhng nu bo qun khng tt, trong mi trng m t, lc d b mc. Nm mc trn lc rt c, ngi n phi s b ng c vi cc triu chng: au bng, nn ma, tiu chy Phng trnh bng cch phi kh, bo qun tt, trnh m mc; khng n nhng ht lc b mc, thm en hoc nhng ht bt thng. Cht c c trong ht iu Ht iu th cha urushiol mt c t, khi n ht iu c cha cht c vi s lng ln c th gy t vong. Khi mua ht iu, bn cn ch xem ht iu c hp ln hay cha. Bn ch mua v dng lm thc phm ht iu th c x l bng cch hp ln. t cng c c Qu t cha trong lp v ca n cht capsaicin, l mt cht gy cm gic cay v nng khin cho bn c cm gic ngon khi n. Tuy nhin, nu n qu nhiu, c th bn s khng chu ni, t lit v gic v c th nguy him n tnh mng na. V vy bn khng nn n nhiu t. c t trong c ci

V c ci cha cht c. C ci trng cha c t furocoumarins. Cht c ny thng cao nht trong lp v, c th gy au d dy hoc phn ng rt b ng trn da khi tip xc. Do , khi ch bin mn n, bn cn gt b sch v v phn h hng trn c trnh c. Khi c nu chn, nng, gia nhit trong l vi sng, c ci cng ht c. H - theo suckhoedoisong

14 thc phm c kh nng gy c cho bn nhiu nht hin nay

Bn c th lun mua hng nhng ca hng sch s, nhng iu khng c ngha l thc phm bn mua cng s sch. Hy xem danh sch nhng thc phm d nhim bn nht hin nay.

Tn mt mc kch cng ngh "ln i" rau c qu bng ha cht c n lnh 6 thc phm "giu" ha cht ngy no cng phi n 3 loi rau "c bit nguy him" v cha nhiu ha cht hn c Nhn bit 5 loi rau hay phun ha cht nht ch

Thc phm thi sn Thc phm thi sn c xem l loi thc phm gy nguy c cao i vi sc khe. Chng c th gy nhim khun Listeria, dn n tiu chy, st, cc triu chng ng rut v au c. Nu bn mua tht t ca hng, hy m bo l h dng dao sch thi. To To thng c ph rt nhiu thuc tr su trc khi ti tay ngi tiu dng. Thuc tr su khng ch c thy trn to ti m n cn c th c trong nc st to v nc p to. Hy mua loi to c trng hu c v lun ra to tht k trc khi n. Tht b B Nng nghip M xt nghim 563 mu tht b sng v pht hin 53% c Clostridum perfringens, vi khun gy au bng v tiu chy. Mua loi tht b c chiu tia tit trng l la chn tt nht. Tht g

42% trong tng s 484 mu tht g ti sng c Hip hi Ngi tiu dng M kim tra pht hin b nhim Campylobacter jejuni. Vi khun ny gy nhng triu chng nh au bng, au u, bun nn, tiu chy, st v au c. 12% s mu tht g ti sng nhim salmonell a. BI LIN QUAN

Tn mt mc kch cng ngh "ln i" rau c qu bng ha cht c n lnh 6 thc phm "giu" ha cht ngy no cng phi n 3 loi rau "c bit nguy him" v cha nhiu ha cht hn c Nhn bit 5 loi rau hay phun ha cht nht ch

Hu sng 9% s hu sng b nhim Salmonella. Mt t l ng k hu sng cng c cha E.coli. La chn tt nht i vi hu l n nhng con c nu chn.

Trng Nu bn n trng p la, bn s tng c hi gp phi vi khun Salmonella (1/10.000). Tt nht l chn mua trng qua thanh t rng. Cn ty Cn ty l mt trong nhng loi rau bn nht, v th hy ngh k trc khi gi mn rau ny. Cn ty c th b phun ti 60 loi thuc bo v thc vt trc khi ra n ca hng. Hy mua loi c trng hu c nu c th. Rau dip Mt thc t ng quan tm: rau dip chim 11% s v ng c thc phm ti M. Phn ln mi ngi khng bit rng cn ra rau dip tht k trc khi n. t chung

t chung hay t ngt l mt thc phm khc c th b phun ti 50 loi thuc bo v thc vt khc nhau. Hy mua loi c trng hu c nu c th. Da li 3,5% s da li c xt nghim ti M b nhim Salmonella. Khi mua da li, cn kim tra k khng c nhng vt thm hoc bp. Du ty

Loi qu mng ngon lnh ny hay b phun thuc dit nm. Ngoi ra, c ti 60 loi thuc bo v thc vt khc nhau c th tm thy trn du ty trc khi ti tay ngi mua. Hy mua loi ng lnh hoc c trng hu c nu c th. o Theo B Nng nghip M, o c th mang ti 9 loi thuc bo v thc vt khc nhau trc khi ra ti ca hng. o ng hp cng cha nhng cht ny nhng t hn nhiu. Da chut

Da chut c th b ph ti 35 loi thuc tr su vn tn lu trn lp v khi n c dng lm mn sa lt. Gt v trc khi n s gip gim kh nng bn n phi nhng ha cht ny. Khoai ty Khoai ty c th mang ti 35 loi ha cht bo v thc vt khc nhau khi n tay ngi dng. Nu c th, hy mua loi khoai c trng hu c.

15 loi rau qu cha c t m bn vn n hng ngy

Chanh Dy 27/01/2014 20:00 PM

m Thc, Rau Qu, c T, Thng Ngy

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C rt nhiu loi rau qu bn vn n thng ngy li cha v s nhng cht c hi m bn khng h bit v vn n thng xuyn. Di y l cc loi rau qu d b nhim c t nht m bn t khi phng. 1. To:

Thuc tr su bm chc vo v to, v c th d dng hp th vo tht to bn trong. Hy ra to tht k v tt nht l gt v trc khi n. 2. Cn ty:

Trung bnh mt m cn ty cha ti 64 loi ha cht kh ra sch, v cn ty c lit vo danh sch nhng c my thin nhin d dng ht cc c t t t. Bn cn cn nhc trc khi mua mt b cn ty trc khi bc s pht hin ra c nhng g chy qua tnh mch ca bn. 3. t chung ngt:

Cn trng rt khoi mn rau ngt v gin ny v vy thuc tr su l khng th thiu trong nui trng, v nu bn khng kim tra v v sinh k lng th bn rt c th s n phi c t thuc tr su khc nhau y. 4. o:

Nu bn thch n o, nn chn hoa qu ng lnh thay th o ti. Qu a cu thu nh ny ch ng pha sau cn ty v lng c t m n hp th m thi. 5. Du ty:

Du ty l mt trong nhng loi tri cy c s dng nhiu nht bang California v rung du Nam M c khi cn nhiu hn. Nng dn thng hay a rng du ty c khi cn lm ngun nguyn liu thuc tr su c v bn thn n cha cc k nhiu c t. 6. o lai:

Ngi anh em ca qu o ny cng d dng hp th c t, v thm ch v ca n cn mng hn qu o nn lng c ngm vo trong rut cn nhiu hn. 7. Nho:

Mt qu nho duy nht c xt nghim dng tnh vi 15 loi ha cht khc nhau. Bnh thng mt chm nho c bao nhiu qu v mt ln bn n bao nhiu? 8. Rau mng ti:

Rau mng ti kh hp dn vi cc loi cn trng su b v vy ngi nng dn cn s dng nhiu ha cht ngn cn chng. Bn th on xem mt chic l s hp th bao nhiu lng c t no? 9. Bp ci:

Bp ci v ci xon d b nhim ha cht hn l bn tng y. Nu khng th t trng rau trong vn, bn hy mua rau ng lnh trong siu th v k tem mc cht lng. 10. L:

Ging nh to, l l loi tri cy phi phun thuc lin tc trnh ve, rp vng, trng bm v v s cc loi cn trng gy hi khc. 11. Qu mm xi v vit qut:

Cn trng cc thch nhng tri cy mng nc, cc loi hoa qu ny rt d b nhn v nt ra ngay trn cy. ng nhin tng nng sut, ngi nng dn thng phi dng phn bn ha hc chng tng trng n nh, v mt ly cocktail ngon lnh cng y ha cht khin cn trng chng dm li gn. 12. Khoai ty:

u tin, mm ging khoai ty s c ti thuc tr su khng b n bi cn trng. Sau , h s phun thuc dit c khng loi cy c no mc gn chng ht ht cht dinh dng. Khoai ty c bn l phi tip xc vi ha cht mi tun cho n khi thu hoch, dn n vic tch t ha cht trong li ca mi c. Nhng loi rau qu trn d dng b nhim c bi hm lng ha cht phun ln n, nhng di y li l nhng loi thc phm t nhin chnh n c cha nhiu cht c m bn khng h hay bit. 13. Cc loi :

Hu ht cc loi ( lng) u c cha mt cht ha hc gi l Phytohaemagglutinin, v n tp trung rt nhiu trong u , u trng v u fava. lima cng cha mt cht gi l limarin, v ch c th trung ha nu c nu chn k trong vng t nht 15 pht. Do vy i vi nhng loi ny, chng phi c un si trong t nht l 10 pht th lng c t mi gim xung mc ti thiu. i vi cc loi vt nui h chim, c th gy suy ng rut nghim trng v thm ch c th gy t vong nu cho n liu cao. Do vy khng nn cho chng n ti, nht l chim cnh, tuy nhin ng hp th an ton. 14. Nm:

Cc loi nm m bn thy siu th th hon ton v hi vi nhng ngi khng b d ng vi nm, nhng nhiu loi nm v hi li ging mt cch kh hiu vi h hng y c t ca chng v vy mi khi i cm tri hi nm, bn cn trang b hiu bit c bn phn bit v t bo v mnh 15. S-c-la

Tt nhin, s-c-la khng phi l mt loi rau c no c. Th nhng y cng l mt mn n c xp vo loi c hi m chng ta thng khng bit. Hu ht mi ngi u khng c phn ng xu vi cht theobromine trong s-c-la, tht may mn cho nhng ngi thch loi ngt ny, tuy nhin vi nhng ngi c h min dch b tn thng, sau khi n xong h s cn cm thy t hn rt nhiu. Ngoi ra, s -c-la cn c th gy t vong cho ch mo, do ng bao gi chia s thanh ko yu thch ca bn vi th cng ca mnh.

Stuff to Avoid in Your Macrobiotic Diet

You'll need to make changes in the way you eat to achieve the best results in a food plan based on macrobiotics. By avoiding the following foods, you may increase energy, sleep better, stabilize blood sugar, reduce inflammation, and tame cravings. These positive effects contribute to a healthier, happier you.

Any food containing white, brown, or any other refined sugar Maple syrup, barley malt, rice syrup, and agave syrup Fruit juice Milk, cheese, cream, butter, ghee, yogurt, and ice cream Refined oils Caffeine Alcohol Recreational drugs Medications (with some exceptions for current prescriptions) Heavy use of spices White rice and white flour Foods containing chemicals, preservatives, dyes, and insecticides

The Macrobiotic Diet by Ross Pelton & Lee Overholser by #56153

En excerpt from the book :

9 year

"ALTERNATIVES IN CANCER THERAPY" by Ross, R.Ph. Pelton, Lee Overholser Available on Amazon cheap Used from $1.95

The Macrobiotic Diet

THE MACROBIOTIC DIET has become one of the most popular health-oriented diets in the world. During the past several decades, hundreds of thousands of people around the world have taken this approach to eating, in whole or in part. Two followers of the macrobiotic way have published books on their experiences. The actor Dirk Benedict in his book. Confessions of a Kamikaze Cowboy, attributes his recovery from cancer to macrobiotics. (3) Dr. Anthony Sattilaro recounts his battle with cancer on the macrobiotic road to health in Recalled by Life. (6) Individual accounts such as these have helped the macrobiotic diet to become one of the most popular dietary therapies used by cancer patients today. Adherents see macrobiotics as more than just a diet. To them it is a philosophy and a way of life. The macrobiotic diet consists of approximately 50 percent whole cereal grains, 20 percent to 30 percent locally grown vegetables, and smaller amounts of soups, beans, and sea vegetables; white meat, fish, and fruits are permitted in limited amounts. The methods of preparation and cooking are important. The goal of the macrobiotic life-style is to teach people to take responsibility for their own state of health as they develop a more natureoriented, balanced way of living. Followers of the macrobiotic way of life believe this change in attitudes is essential to recovery from disease. Macrobiotics does not promote a single diet for everyone. Based on the principles of Oriental medicine, it is a dietary approach that takes many things into account, including climatic and geographical variations, age, sex, levels of activity, and ever-changing individual needs.

Background
The earliest known recorded usage of the term macrobiotic is found in the fifth-century B.C. writings of Hippocrates, who used the word to describe a group of healthy, long-lived men. Literally translated, it means "large life." The term also occurs in the Writings of Aristotle and Galen. In 1797 the German physician and philosopher Christoph W. Hufeland wrote what was in his time an important book on the relationship between diet and health, titled Macrobiotics, or the Art of Prolonging Life. The Japanese educator Yukikazu Sakurazawa is credited with initiating the twentieth-century revival and evolution of macrobiotics. Sakurazawa, who wrote under the pen name of George Ohsawa, reportedly cured himself of a serious illness by changing from the post-World War II modern, refined diet that is becoming so popular in Japan to a simple diet of brown rice, miso soup, locaFsea vegetables, and other traditional Japanese foods. In his writings and teachings, George Ohsawa began combining elements of the Zen Buddhist philosophy with the macrobiotic diet. Then in 1959 he made the first of several trips to the United States. He viewed cancer as an opportunity to make positive changes in life-style and health. As he often said, "Congratulations. You've got cancer! Now you can start a new life!" (4)

Macrobiotics in the United States

Michio Kushi, who studied with Ohsawa in Japan, came to the United States in 1949 and eventually became one of the most prominent leaders of the macrobiotic movement in the United States. In 1978 he founded the Kushi Institute, near Boston, where he and his staff offer a wide array of programs that teach the macrobiotic way of life. According to Kushi, macrobiotics is neither a treatment nor a therapy, but rather a common-sense approach to daily living and a comprehensive approach to the maintenance of health. The macrobiotic diet is the most prominent aspect of the macrobiotic bclief system. Another leader of the U.S. macrobiotic movement is Herman Aihara, who is president of the George Ohsawa Macrobiotic Foundation in California. Aihara has written two books, Basic Macrobiotics (1) and Acid and Alkaline (2), which give his macrobiotic guidelines for cancer patients.

Even though the macrobiotic diets were not initially developed as a treatment for cancer, much of the recent macrobiotic literature, including Kushi's own popular book. The Cancer Prevention Diet, directly promotes the macrobiotic diet as a method of cancer prevention and treatment.

Yin and Yang

The traditional Oriental concepts of yin and yang are woven through all aspects of the macrobiotic philosophy and life-style. According to Kushi, yin and yang are the antagonistic and complementary forces that create and balance all phenomena in the universe. CHART 1

Examples of Yin and Yang Influences

YIN

YANG

Category Separation -Slower Function Movement Position Outer Central Gathering -Faster

Temperature Light Moisture Colder Darker Wetter Hotter Brighter Drier Work Mental Physical

CHART 2

Yin and Yang Classification of Cancer Sites

MORE YIN MORE YANG COMBINED YIN/YANG

Skin Stomach (upper area) Breast Brain (outer area) Mouth (except tongue) Leukemia Esophagus

Colon Prostate Ovary Brain (inner area^ Bone Rectum Pancreas

Lung Stomach (lower area) Uterus Bladder/Kidney Tongue Liver Spleen

Mechanism of Action
Macrobiotics approaches cancer and other diseases from the perspective of Oriental medicine, beginning with classifying a patient's cancer as predominantly yin or yangsometimes a combination of both, depending on the type of cancer and the location of the primary tumor. In general, tumors in peripheral or upper parts of the body or in hollow, expanded organs are considered yin. Examples include lymphoma, leukemia, Hodgkin's disease, tumors of the mouth (except the tongue), esophagus, upper stomach, breast, skin, and outer regions^)f the brain. Tumors in the lower or deeper parts of the body or in the more compact organs are considered yang. Examples are cancers of the colon, rectum, prostate, ovaries, bone, pancreas, and inner regions of the brain. Cancers thought to result from a combination of yin and yang forces include melanoma and cancers of the lung, bladder, kidney, lower stomach, uterus, spleen, liver, and tongue. (5)

The Macrobiotic Cancer Diet

In The Cancer Prevention Diet Kushi outlines specific dietary recommendations for most major types of cancer. However, he does not advise individuals to treat themselves. He strongly recommends that the diet and therapy be administered under the supervision of a physician who is trained in macrobiotic dietary practices. The Kushi Institute, near Boston, offers referral services to help patients find macrobiotically trained physicians to work with. Macrobiotics also classifies all foods according to their basic yin or yang energies, so after classifying the disease as yin or yang, changes are made in one's diet, behavior, and exercise regimen to correct the energy imbalance. For an individual who is diagnosed with a cancer that is classified as primarily yang, Kushi recommends the standard macrobiotic diet, but with more emphasis on the yin foods. Conversely, for cancers that are classified as primarily yin, the standard diet, with an emphasis toward yang foods, would be recommended. (5)

Macrobiotic Dietary Guidelines

The guidelines that follow form the basis of the standard macrobiotic cancer-prevention diet. Please remember that for people who have cancer or a serious precancerous condition, adjustments must be made depending on the type and location of the cancer and the condition of the individual patient, under the supervision of a physician. WHOLE GRAINS Approximately 50 to 60 percent of the daily food intake should consist of cooked whole cereal grains, including brown rice, millet, oats, barley, corn, rye, buckwheat, and whole wheat. SOUPS About 5 to 10 percent of the daily diet should consist of soup. This means one or two bowls of soup a day, prepared from grains, beans and/or vegetables, using miso or tamari as the basis of the soup stock. VEGETABLES About 25 to 30 percent of the daily intake should come from fresh vegetables, prepared by sauteing, steaming, boiling, baking, or pressure cooking. Up to one third of the vegetable intake may be eaten raw in the form of a salad. BEANS AND SEA VEGETABLES From 5 to 10 percent of the daily intake can come from various types of beans, bean products, or sea vegetables. The main sea vegetable is seaweed, which is a highly nutritious form of algae and very popular in Japan. It often takes Americans a while to develop a taste for it. BEVERAGES Recommended daily beverages include good-quality fresh water and nonaromatic, nonstimulating herb teas. OCCASIONAL FOODS For individuals in good health, moderate portions of the following foods may be eaten a few times per week: white-meat fish, fresh fruits, and unsweetened or naturally sweetened desserts.

Clinical Studies
Two studies on the relationship of macrobiotic diets and cancer were conducted by Dr. James P. Carter at the Tulane School of Public Health. One of these studies compared a group of men who had advanced prostate cancer with bone metastasis and who had switched to a macrobiotic diet with matched controls who ate the usual American diet. The men following the macrobiotic program lived three times longer (average of 62 months) than the men in the control group, who had an average survival of 18 months. It was also reported that, overall, the patients on the macrobiotic program experienced some healing of bone lesions and had a significantly improved quality of life. The other study conducted at the Tulane School of Public Health, from January 1980 through June 1984, compared patients who had been diagnosed with pancreatic cancer with matched controls. In this study the patients who followed the macrobiotic life-style survived an average of 17.3 months, versus an average of only 6 months for the controls. Traditional cancer specialists claim that these Tulane studies are flawed and that the results are untenable. On the other hand, even if the study designs were not 100 percent correct, it is quite obvious that the patients following macrobiotics had increased survival times and better quality of life during the length of the studies.

Case Histories
Six impressive, medically well-documented case histories of terminal cancer patients who recovered by switching to macrobiotics are

presented in the recently published book Cancer-Free: Thirty Who Triumphed over Cancer Naturally. (4) These cases were presented by a Philadelphia physician, Vivian Newbold. One of Dr. Newbold's cases was her own husband, who recovered from "incurable" metastasized colon cancer after switching to macrobiotics. In another case a thirty-two-year-old Texas businessman, James Templeton, was diagnosed with Stage IV melanoma. Tem-pleton quit chemotherapy after two treatments because the horrendous side effects were making him so sick. He began a strict regimen of macrobiotic treatment and after one year had no sign of cancer. Today, after five years, he is still cancer free, reports feeling "reborn," and shares his lifesaving experience with others as a nutritional counselor in Santa Fe, New Mexico. Dr. Newbold reported the case histories of her six patients with advanced cancer who had switched to a macrobiotic program to the OTA's Advisory Panel as part of the government's attempt to evaluate alternative cancer therapies. These six patients also received either a partial or a complete program of traditional treatment. As so often happened in the OTA study, supporters of alternative cancer therapies showed a positive response, while mainstream medical advisers were skeptical, claiming that the benefits could have been the result of the traditional therapy the patients had received. Dr. Newbold reports that her efforts to submit an article on these medically well-documented macrobiotic cases to medical journals produced repeated rejections by the editors because the topic was of "insufficient interest."

Side Effects
Critics claim that strict adherence to macrobiotics can result in serious nutritional deficiencies. One fear is that seriously ill cancer patients might not get enough calories, while another is that adequate protein requirements might not be met. However, a rotated, varied macrobiotic diet will obviously be much healthier than just eating millet and steamed carrots every day. Vitamin and mineral supplements are not recommended in the macrobiotic program because the diet is specifically designed for its physical and mental effects. There is also a concern that concentrated nutrients, in the form of vitamins, may produce a dependency on supplements and cause the kidneys to overwork in an effort to excrete excess vitamins. One of the main difficulties with macrobiotics is that many of the ingredients are ethnic, foods that are rather hard to find. Also, the macrobiotic approach to preparation and cooking is very time consuming. Switching to macrobiotics requires a significant commitment of time, effort, and energy spent changing dietary habits. Adherents of macrobiotics advise that the best way to switch is to attend one of the one-week residential seminars conducted by the Kushi Institute. The seminar includes daily cooking classes and lectures on the other macrobiotic principles and philosophy of life. In some ways the change to a macrobiotic way of life is like adopting a kosher kitchen. It is more than a matter of eating different foods, and the complete program may not be suitable for all people. For this reason some people take on only part of the entire system, though Kushi insists that strict adherence to the diet and macrobiotic way of life is necessary if it is to be effective. To learn more, Access Marcrobiotic Forum: http://curezone.com/forums/f.asp?f=412

N CHAY NG CCH V Y Trch theo bi "n chay v sc khe ca con ngi" do ng Trn Anh Kit (phng dch theo Higher Tastle ng trong Pht Gio Vit Nam s 49/47 Pht Lch 2535 v mI y trong Pht Gio Vit Nam s 51 Pht lch 2536 pht hnh trong l Vu Lan 1992) li c bi: Phng php chng bnh ung th ca ngi Nht do H Hiu Ngha dch (Paris Match 7-1984) ni v vn n ung theo m dng qun bnh ca gio s Michio Kushi ngi Nht, v ng gp v vn ny chng ti xin gi bi sau y ct gip cc v xut gia cng nh c s ti gia trong vic n chay trng lm sao c sc khe. Bi ny chng ti ly cn bn phng php macrobiotic (Thc dng) song phi hp cc l thuyt v Ty y (calo, sinh t) v ng y (m dng, hn nhit) hy vng tha mn c mi ngi d c quan nim no trong vn n chay. Ly t cch l mn v l mt ngi nghin cu thuyt Thc dng ca tin sinh OASAWA gn 30 nm nay (t nm 1965) v thc hnh phng php ny (mc du ni n ci ta l iu ng ght song nu khng t gii thiu mnh th c gi cn nghi ng cho s kin ca tc gi ny chng), chng ti xin lc qua phong tro Thc dng Vit Nam trc khi cp n vn n chay ng cch v y . Chng ti xin ni s qua vi nt v George Ohsawa ngi sng lp ra phong tro Thc dng hin nay. Tn thc ca ng ta l Sakurazawa Nyoichi (Anh Trch Nh Nht) tin sinh ngy 18-10-1893 trc n Thin Long (Tenryu) ti kinh (Kyoto) th c ca Nht trong lc thn mu ca ngi 20 tui lc ang i hnh hng. Nh ngho lc 16 tui tin sinh b lao phi nng nh thn mu v b t trn. Lc 18 tui ng b th huyt nng ba ln. Cc y s ty y u b tay khng c cch g tr c. Nm 1912 tin sinh t cha lnh bnh nh p dng phng php Thc dng ca ng Sagen Ishizuka, Thy ca tin sinh ch trng rng tt c bnh tt v s yu km ca bn thn m do s n ung sai lm m ra. ng Sagen lm c vn cho Thc Dng Hi c mc ch lm cho con ngi sng ng theo phng php ny. Lc ng mt m tang rt ng ko di hng vi cy s Nht. Nm 1937 Ohsawa c c lm hi trng hi ny v xut bn cun: TN THC DNG LIU PHP (ting Php nhan Gurir par la dietetique nouvelle). Cun ny in gn 700 ln bng Nht ng. Ohsawa vit trn 300 trm cun sch bng Nht vn v nhiu bi bo. ng din thuyt nhiu nc. Nm 1961 xut bn Zen macrobiotic hay ngh thut sng lu v sng tr. Nhiu trung tm Thc dng thnh lp nhiu quc gia trn th gii. Tin sinh t cha bnh nng cho mnh ba ln: lc tr b lao, 1945 b qun phit Nht cn t gn m la c cp mt v 1956 mc bnh nan y ung th nhit i ti Gabon gn cht. B Lima v ca tin sinh mc rt nhiu bnh c tin sinh cha lnh v ci lm v hin nay trn 90 tui Nht (bi ny c vit vo nm 1990, nm 2000 b Lima mt hng th 101 tui) tip tc truyn b phng php ca chng. Michio Kushi v gio s Nht c phng vn trong bi Phng php chng bnh ung th ca ngi Nht ng trong Pht Gio Vit Nam chnh l con nui v l t xut sc trong s cc mn ca ng Ohsawa v chnh chng ti c dp ch thn ni chuyn vi ng 1973 ti Boston (USA) trong mt dp du hnh qua M. Hoa K hin nay cn c hai ngi na l Herman Aihara v Noburu B.Muramoto cng l tha k xut sc v macrobiotic vit nhiu sch v bo vng California. Tr v Vit Nam trc 1965 bn ti l nh bin tho Thi Khc L tc gi Zen v Dng sinh, Zen v thc ni v n chay ( mt trong lc hc tp ci to) lc y lm vic ti th vin i hc Hu lin lc vi tin sinh Ohsawa Php v c hc tp l thuyt ca tin sinh qua cc th hm th. Sau anh em hi vin Thng Thin Hc chi b Chn L Hu c t chc cc bui din thuyt do c s L Vn Mng (trng chay) ch hiu nh sch Liu qun thuyt trnh truyn b phng php ny. K do anh Minh Ng Thnh Nhn tip tay thnh lp phong tro dng sinh bng cch n hnh cun Tn Dng Sinh (dch cun Le Zen marobiotique in u tin vo nm 1964). Cun ny c c gi hoan nghnh, ti bn nhiu ln v sau nh xut bn Anh Minh cn dch nhiu sch khc ca tin sinh ra Vit ng. Nm 1965 nhm Dng sinh Hu c n tip tin sinh n din thuyt ti hi Qung Tr v m nhiu cuc tho lun c c phu nhn Lima ch dy cch thc nu n. Nm 1967 hi dng sanh do ng Tn Tht Hanh lm hi trng ra i ti Si Gn. Nm 1973 bc s Nguyn Vn Thy trnh by lun n tin s y khoa ti vin i hc Hu v vic tr ung th mu thnh cng bng n ung theo phng php Ohsawa. Hin nay ti Vit Nam cn c trung tm trng sinh Ohsawa 390 ng in Bin Ph qun Bnh Thnh Thnh Ph H Ch Minh (Si Gn) do cc k tha ca anh Ng Thnh Nhn tip tc ph bin cc phng php ny. Nhng ngi nh n ung lnh bnh gi th ng trong tp ch Sng Vui trn 50 s (t 1965-1974) l mt bng c chng t phng php ny l kt qu ra sao! Tuy nhin c mt s rt t ngi p dng khng ng b au tr li hay t trn v n vi phng php qu tr sau khi Ty v ng y b tay vo giai on cui ca bnh tt, nhng khi cht th li cho Ohsawa. Nhn c mt ca nh th nn mt bc s vit bo cng kch phng php ny. Trn thc t s ngi n cng tng cn c vo s ti bn cun Tn Dng Sinh ( Hoa K cng t ng in li sch ny m khng c s ng ca nh xut bn Anh Minh Vit Nam). Vit Nam mt s tu s cc cha cng p dng n, cn bn v go Lt v cc tn Cao i, Thin cha v cc tn gio khc cng c thc hnh. Mt s hiu lm cn ci chnh l phng php Ohsawa khng phi l phng php go lt mui m qu kham kh, khng b (y ch l thc n s 7 i vi mt s bnh nan y) cn c 9 cch n khc t chay n mn v rt ngon lnh c th n mn cc dng n cc m vi iu kin dng hn ch ( Nht c nhiu nh hng ni ting ti Tokyo th Nht ch bin cc mn n nh th. l li tin sinh Ohsawa ni vi chng ti khi ng ti Hu nm 1965). Va ri b Thu Ba v ng Tn Tht Hnh mi vit v xut bn mt cun sch ting Php nhan La cuisine macrobiotique c dn chng Php hoan nghnh v nghe u s c dch sang ting Vit, Anh v Ty Ban Nha.

By gi xin cp vn n chay ng cch v y . C dp chng ti s vit bi n mn ng cch v y bo khc. Nay xin cp n n chay. Theo bn k ca phi Thc dng (macrobiotic) th cc mn n c chia thnh cc m ti cc dng. Cc loi ng cc (go, la m...) l qun bnh nht tc l mn n chnh vi iu kin cn lt tc cn cm cha ch xt cho trng mt ht cht b. Bn phn dng l cc loi m ca ng vt gm cc ng vt ca cc loi bin (c, tm, cua..) v cc con th (nui trong nh hay hoang), cc loi chim.. v cc sn phm ca chng nh trng, sa, bBn phn m l cc loi thc vt (tho mc) nh cc loi u,c, rau v m nht l tri cy, cc loi c, nm, mng... Nh vy ngi ta n chay nht l n chay trng d b cc bnh v m v n cc loi m. Ngi n chay khng bnh hay t b cc bnh m ngi n mn mc phi nh bo ph, huyt p cao, x m ng mch, bn, tr, tim, ung th, d dy... Song li b bnh thiu mu, huyt p thp, tiu chy i ng, phi v cng c nhng loi ung th v qu m. Ni nh th ngi n chay khng th mc bnh ca ngi n mn hay ngc li song ni nhiu hn, a s hay d mc bnh hn trong vng tng i khi so snh (ngoi ra ung th c bnh va do dng thc phm dng v m gy ra ch khng phi do mt loi m hay dng). V n chay nu ta n ung qu m th mt qun bnh th phi c bnh ngha l n khng ng cch v d n qu nhiu tri cy, ung qu nhiu nc, n qu nhiu canh hay xp. Mi y mt bn Victoria in thoi cho ti hay v anh nng tri c nhiu cy c tri nn anh ta lm dng n nhiu tri cy v ung qu nhiu nc nn sau b bi lit, nm mt ch khng i c phi n theo phng php Ohsawa (go lt mui m..) trong hai nm, nay lnh bnh v lp gia nh (anh l ngi Thin Cha Gio). V l Thin Cha Gio ti tin rng trc khi bnh anh l ngi n mn (tht, c..) tuy nhin v lm dng tri cy v nc ung anh vn b bi lit nh thng hung chi l cc bn n chay trng (khng c m ng vt lm dng) th cn d b bnh bit bao! V y th ngi n chay qu kham kh cng b bnh nh c n rng go lt mui m qu lu hay ch n tng chao rau mung, mui tiu th khng cht b l tt nhin c th suy nhc s c nhiu bnh xy ra (do thiu nhiu cht nh sinh t, khong, m thc vt..). 1/ CHT BT (glucide). Bt buc ngi n chay trng phi c ng cc cn lt, tc l cn cm (cm v bnh m iu phi lt). So snh cc mn n ca ngi n chay th cm v bnh m lt l dng nht. Nn khng c dng ny cn bng phn qu m ca n th s c bnh. Chng ti gp nhiu c s ti gia n chay trng b rt nhiu bnh v n chay khng ng cch nh i ng, tim, tr, mt ng, thn, bng i, bi lit, lao, bao t, gan v nhiu bnh khc.. Trong cun n chay ca bc s o Tun Kit xut bn 1966 ti Long Xuyn bc s phn tch trong mt kg go lt c 100 gram cht m cho mt nng lng l 3437 calo trong khi tht b cho 1330 calo v u nnh cho 3173 calo. Vy k v nhit lng nhng ngi n cm go lt c sc lm cc cng vic nh ngi n mn (tht, c..) v c sc chu lnh cao! Trong go lt c y cc loi cht b m khng c thc n no d ng vt hay thc vt c thay th cho n c. Nh cc loi acid amin, cht bo, cht bt, cht x, cc loi sinh t, cc loi khong ni tm li l mn n trng sinh tng tui th v ch m khng c loi thuc qu no ca ng ty y c th thay th (d sm nhung). Nhiu nh nghin cu Vit Nam u ca tng go lt nh nha s H Quan Phc trong cun Mnh Khe Tr Trung Do Thc Phm Hp Thi, bc s kim dc s Trng K An trong Thut Dng Sinh, bc s Nguyn Huy Dung v Phm Kin Nam trong Y Hc v Tui Gi tp 1 .. do kinh nghim cho thy cc tng s trong Pht Gio xa kia nh cc v tng thng v nhiu v khc c tui th kh cao t 90 n 100 tui u c cch n chay dng go lt lm cn bn (v ngy xa u c go xay bng my) m ch gi bng chy v ci l mt chng minh sng ng v hng hn nht! Ngoi go, bnh m nn dng np lt, k lt, bo bo lt v ring hc mch (buckwheat) rt tt tr ung th. 2/ CC MN N (protides): c cht m (protides) m ngi n mn c trong tht c v cc loi ng vt, ngi n chay c cht m trong cc loi u. ng u l u nnh (soy hay soya bean) 1 k l u nnh c cht n bch ca 31 qu trng hay 7 lt sa hoc 1 k l tht. u nnh c trong u ph hay u khun (soya cake), tng nc (tamari), tng c (miso) hay u h. Tng nn lm mn, nu khng d chua; n c hi cho bao t. Chao n t v ln men c th snh bng, no hi, kh tiu. u xanh c nhiu cht st, mt gan, lc mu dng trong ma h nng nc. Gi u xanh; nhiu sinh t E. u (red bean hay azuki) b thn m v dng. u en (black bean) b t, b thn dng. u trng, u vn ( c khng c loi ny. min Trung ti Hu v Nha Trang c trng nhiu) an thn, ng ngon, gii nhit. u phng (hay lc, peanut): c nhiu acid amin tt cho tui gi. M (vng, seame): rt b, c cc ti liu ng v ty y cng nhn (m n chung vi u phng (lc) v trong mi th c mt s

acid amin m th kia khng c, n c hai th cng mt lc mi b). Cc loi u nh O-ve (haricot vert) u petit pois, u lentilles (lentil) u Ha Lan, u a v.v.. u b. 3/ THNH PHN CC CHT BO (lipide): C trong cc loi du tho mc (u phng, u nnh, m, hng dng (sun flower) bp (corn) oli (olive)) .. v trong cc loi b (butter) tho mc hay trong cc ht (seeds), tri da , tri b... 4/ CC SINH T: Xp theo m dng th sinh t A, D dng cc sinh t B m dng qun bnh c trong go lt rt nhiu v sinh t C th m c trong cc tri cy v rau da. Sinh t A c trong c rt, cc loi khoai c mu vng trong rut, tri trng g, b ng, cc loi du, bp, tng do u nnh lm ra, u xanh v , l rau dn, dip qun (chicorec), xoi, u , hng Sinh t D c nhiu trong cc du tho mc, b tho mc, du tho mc. Sinh t E c nhiu trong cc phn ca tho mc nh l, bp non, cc mm v mng (mng la, gi sng) cc loi du tho mc. Sinh t P c trong l tr (ch) xanh, chanh, cam, qut, u phng. Sinh t V c trong cc ci bp. Sinh t K l cc loi rau. Sinh t F trong cc loi du tho mc (c nhiu iode). Sinh t C c nhiu trong cc tri cy v rau da nhiu nht trong t loi to, rau dn, ci, su bng, chanh, chui, xoi, u , cam, chanh v.v.. Chng ta khng hon ton king c cc sinh t loi C v m. Ngi mnh vn c th n va phi tr khi c bnh (v ty mt s bnh qu m th phi king c) nu ta dng go lt v bnh m lt lm mn n chnh. 5/CC CHT KHONG C nhiu trong go lt, tng, nc sui thin nhin v rong bin (sea vegetable). Theo tin sinh Ohsawa v nc bin l m m rong di nn n rt dng, nht l loi rong Hiziki mu en v n di su ca bin. Sau ny cc mn ca Ohsawa thay cng thc mui m ca ng bng rong bin trong nhiu loi bnh nht l trong tt c cc loi bnh ung th h u khuyn n rong (v rong bin n hp th mui thin nhin rt qu trong cc t bo ca n v sng trong mi trng nn th mui ny rt qu cn hn mui ta n v v tnh cch dng ca n cn hn cy m trn t lin). TH PHN TCH THNH PHN CA BA N: Theo Ty y th mt ba n b phi c thnh phn ca cht bt (glucide) cht m (protide) v cht bo (lipide), sinh t v khong. Theo nhiu ti liu th ngi Vit Nam trung bnh cn 2300 calori mt ngy gm c: Thnh phn (glucide - bt) 76% cho 1748 calo - (protide - m) 12% cho 276 calo - (lipide - bo) 12% cho 276 calo Thc n ny p dng cho ngi n chay trng l ng v rt t cht m v bo ca (tht, m). Nu tnh 1 gram glucide cung cp cho c th 4.1 calo, 1 gram lipide cung cp cho c th 9.3 calo th s lng n trong mt ngy l: - glucide 1748/4.1 = 426 gram-lipide 276/9.3 = 29 gram-protide 276/4.1 = 67 gram. Nh vy khu phn n chnh s l go lt, bnh m lt, cc loi bt lt.. tng cng 426 gram cha y na kilo,tc l 2 lon go (lon sa) cc n cng t, khng nhiu. Nu bn l thanh nin hay lao ng m n chay trng th cn thm go v n sao cho sc lm vic vo khong 3000 calo mi ngy. Nu bn l n ng th cn calo nhiu hn n b, v v ma ng gi lnh th cn tng thm ba thnh phn trn sc chng lnh. Theo Ohsawa khi n Vit Nam nm 1965 ng cn c vo mt x nhit i a ra thnh phn ba n nh sau: t 50-60% cc cc loi (go v cc ng cc) t 30-40% cc thc n ph nh cc loi u, c, cc cht bo,rau, da. 5% (canh hay xp) rong bin, rau c..

5% (tri cy cc loi) Nh Ohsawa ( do nhm Anh Minh Ng Thnh Nhn) Si Gn sau 30 nm nghin cu a ra mt thc n gm c: - thc n chnh 50-60% go lt (cm, cho hay bt go lt lm cc loi bnh, h tiu, m..) v cc loi ng cc khc nh bp, np,bobo, k v.v.. - mui m v u phng 1% hoc cc loi b m u phng 29-35% thc n ph gm cc mn n: rau, c, tng, rong bin, v.v.. 10% cc loi u ht ( nh u , u en..nu chung vi cm tc l n thm hoc l nu chung vi rau c...) 5-10% tri cy. Theo chng ti v c kh hu khc vi Vit Nam v ma ng tng i lnh hn Si Gn, s lng tri cy nn gim xung v ma ng t 2% n 5% (bt m) v tng phn dng ln bng 5% (canh hay xp rong bin v Vit Nam rong bin kh mua t nhp cng rt t) v tng phn go lt ti a 60% ba n thm calo chng lnh v gim cn 50% go lt vo ma nng. THC UNG: Ung nc ung si, ngui. Go lt rang vng sm lm tr nu ung rt tt (ma h b thm hoa cc cho mt v thm, ma ng b t t gng d tiu, v m c th). Nu c c l cy ch (tea) xanh v gi, ngi Nht gi l bancha ung rt qu. Chng ti ngh mi cha c t nn trng mt s cy ch hi l ung tt hn l ung tr Tu d b ung th v kch thch kh ng. Trnh ung cc loi nc ngt nh coca cola, cam.. c ph nn hn ch dng nhiu mt ng, c th b ung th tuyn tin lit sinh b i v khng dng ng ct trng. C th dng ng cc vng (ma) hay mt ong nu thm ngt v hn ch v dng nhiu ngt v tri cy mt s ngi n chay trng b bnh i ng. Trnh ko, bnh, mt, lm bng ng. Trong cm c nhiu cht ngt ri, nu n nhiu cht ngt na th b bnh. Ma nng c th ung Artichaut, tim sen, l du. C th rang u nc ung b thn. CCH N V UNG: n cm phi nhai cho nh va do nc ming nn rt b. n chm ri khng nn n mau c hi bao t. Khng nn chan canh vo vi cm la cho mau v s kh tiu. Sau ba n 10 pht s ung nc v t v c canh ri nu ung nhiu kh tiu ha. Ung nc theo s tiu tin mi ngy - n ng i tiu 4 ln (c m) n b (3 ln l va, nu qu th phi hn ch bt nc ung. C ngi theo phng php Ohsawa (n chay trng) v t ung nc, sau b sn thn phi m v h hiu lm king t ung nc. LM TH NO BIT MNH N V NG? ng nht l cn thc n, nh thnh phn, tnh calo tuy khng ai lm v qu phin phc nn xem kt qu sau ba n s r. n l sau khi n cm gic va no, khng nng n, d chu, lm vic bnh thng cho n ba n sau bt u i v thm n. Hng thng nn cn xem c ln cn hay st (i vi tui tr th ln cn) cn ln tui v gi th s cn khng thay i hay ln rt t, nu thy st cn l n thiu. n ng cch th xem cc triu chng sau: n xong khng b ri lon v tiu ha (nh tiu chy, to bn, au bng, trung tin, snh bng, a chua, nt cc, bun nn, nhc u, chng mt, lnh hay nng.. ). i phn tt c ln mu vng sm, i nhanh khng phi ngi lu rn, t mi hi. C khi dng giy v sinh lau khng thy c phn dnh vo giy, chng t mn n rt qun bnh (trong mt thng c mt hai ngy ti i phn nh vy). Ngy i tin 1 hay 2 ln nu n nhiu. i tiu mi ngy t 3 n 4 ln cho n ng v t 2 n 3 ln cho n b (k c ban m tnh 24 gi) nc tiu mu vng i thng khng b b i, s lng nc tiu nhiu, khng i dm, i sn. Gic ng c ngon, d ng, khng b mng m, ng v thc ng gi. Lm vic bn b c s do dai khng bit mt d lao ng tr c hay chn tay khng b cc chng vp b, u oi, nhc mi, t b

bnh lt vt nh cm cm, s mi, au u.. Khng b cc bnh nan y v bnh nng. Vi trng kh tn cng v thng, v c th sc chng c. Thin Tu.

TDH do Michio Kushi truyn b cho ngi Ty Phng (gi ng l TD Tiu Chun- Standard Macrobiotics). Cch n ny

tng ng cch n s 3 trong h thng 10 cch n ca Ohsawa .N gm 50% ,60% ng cc lt, 25%, 30% rau ci, 5%rong bin , 5%,10% u, 5%,10%, sp miso .Thnh thong dng c, hi sn, tri cy.Trnh cc thc phm cc dng( ng vt, trng, sa) hay cc m (ng tinh ch, tri cy nhit i, nc tri cy, scla,gia v nng, thc phm ch bin c phm mu, hng liu,cht bo qun). Trnh s dng l vi sng.