字幕英文翻譯 第一段 English translation of the video transcript ⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇ The phrase "有洋蔥" (which literally means "there's onion") is often used by us to describe a touching or emotional piece of writing or video because onions are a vegetable that makes people cry easily. We've all experienced that feeling when cutting onions, where tears keep flowing uncontrollably. Why do we cry after cutting onions? This happens because when an onion is cut, it releases a volatile sulfur-containing gas known in English as SPSO. When SPSO comes into contact with the tear film on the surface of our eyes, it forms trace amounts of sulfuric acid. Yes, you heard correctly, it really is sulfuric acid, but the concentration is very low. However, at this point, our eyes react by secreting a lot of tears in an attempt to wash away the sulfuric acid. That’s why cutting onions always makes us tear up. You may have also noticed that chopping scallions (green onions) can cause tears as well, though it's not as severe. This is because scallions, like onions, release SPSO gas, but in much smaller amounts. Interestingly, onions, scallions, and two other strongly scented vegetables, garlic and leeks, are very closely related in classification. They all belong to the genus Allium in the family Amaryllidaceae. One common trait of Allium species is that they contain a wide variety and large quantities of organic sulfur compounds. These sulfur compounds are known for their strong smell, making them ideal for enhancing the flavor and "soul" of dishes. However, eating too much might mean you’ll need to deal with the lingering mouth odor. But aside from their love-hate relationship with flavor, Allium vegetables have garnered a lot of attention in recent years for their promising anti-cancer properties. It's almost fair to say that some of the best cancer-fighting secrets in food are hidden within this fascinating genus of plants. Not only are they rich in a variety of cancer-inhibiting sulfur compounds, but they are also loaded with phytonutrients like quercetin and flavonoids. Large epidemiological studies have shown that people who consume the most Allium vegetables daily see a significant reduction in the risk of several cancers, including stomach, head and neck, esophageal, colon, lung, prostate, and breast cancers. It’s hard to directly compare the cancer-preventive strengths of different vegetables, but if we find a class of food that consistently lowers the incidence of various cancers, rather than just specific types, it may suggest that these plants have superior cancer-fighting effects compared to others. In today’s video, I’m going to talk about the four Allium vegetables I just mentioned, what makes each of them special, and the research-backed ways to consume them for maximum anti-cancer benefits. Before we begin, I want to thank the friends who previously pointed out an error in one of my videos, where I mistakenly thought onions were part of the Brassica family for a long time. So today’s video is also a tribute to those thoughtful viewers! First, let’s talk about onions. In a previous video, I mentioned that onions are rich in glucosinolates and quercetin. Glucosinolates in onions are converted into sulforaphane, which can inhibit cancer cells after the onion is cut. Quercetin, on the other hand, affects some RNA fragments in the body, preventing them from controlling harmful genes that may cause normal cells to transform. But beyond these two compounds, as I mentioned earlier, onions contain a wide variety of organic sulfur compounds. These sulfur compounds give onions their distinctive smell, make you tear up, and have shown strong inhibitory effects on various cancer cells in vitro. Here are a few representative organic sulfur compounds with abbreviations, such as DMS, DADS, DATS, DTTS, and DPDS. In these abbreviations, the “S” stands for sulfur. These compounds share a common feature: they disrupt the DNA of cancer cells, halting their growth. Additionally, research has found that DADS sulfur compounds seem to neutralize certain carcinogens found in cigarette smoke, and DADS can also eliminate nitrosamines, which are carcinogens found in processed meats that can cause colorectal cancer. This is why many people pair onions or garlic with sausages. DADS is actually the familiar smell unique to Allium vegetables. Next time you chop onions, garlic, scallions, or leeks, notice the similar smell that emerges-it’s the scent of DADS. Pet owners may know that onions are toxic to dogs, mainly due to the sulfur compound DPDS in onions. If a dog accidentally consumes DPDS, it may experience symptoms of gastroenteritis. If the dog eats too much, its red blood cells will become misshapen. The spleen will recognize these deformed red blood cells as unusable and recycle them. When red blood cells are removed by the spleen, anemia occurs, which, in severe cases, can lead to heart failure, respiratory failure, jaundice, or kidney failure. In addition to onions, all the Allium vegetables mentioned today contain DPDS, so pet owners should be cautious. Don’t let your furry friends eat these vegetables, and try not to cut them near your pets, as the DPDS released into the air could affect their health. Now, how should you eat onions to get the most anti-cancer compounds? Should they be eaten raw or cooked? The simple answer is that both raw and cooked onions are good. The beneficial compounds in onions can be broadly divided into two categories: organic sulfur compounds, which are highly heat-sensitive, and antioxidant polyphenols. When onions are heated, the organic sulfur compounds are largely destroyed, which is why cooked onions have a milder taste and become sweeter. If you want to maximize the cancer-fighting potential of these sulfur compounds, eat onions raw. Dice the onions and let them sit for 10 minutes before adding them to cooked dishes or salads-this reduces their spiciness while preserving the sulfur compounds. However, if you want to absorb the antioxidant polyphenols, such as quercetin, research shows that low-temperature cooking can release more quercetin from the cells. Boiling onions is the least effective method, as polyphenols tend to leach into the water. The best way to cook onions is to lightly sauté them in oil at low heat, around 160°C (320°F), for 4 to 8 minutes, without letting them turn yellow. To judge if the oil is at 160°C, some chefs suggest inserting a bamboo chopstick into the oil-if bubbles form, the temperature is around 150-160°C. However, I recommend using a cooking thermometer for more accuracy, whether it’s infrared or a needle-shaped one. What if you want to get both quercetin and sulfur compounds? Well, simply alternate between eating raw and cooked onions, and you’ll get the best of both worlds! The second Allium vegetable with cancer-fighting potential is garlic. In a previous video about spices, I mentioned that garlic’s most important active compound is allicin, which is also a sulfur compound. Eating about 10 grams of garlic daily is great for health-10 grams is roughly two cloves. For allicin to be fully released, two conditions must be met: crushing or chopping the garlic to activate its enzymes, and letting it sit for at least 10 minutes for the reaction to complete. Since allicin is a sulfur compound, like the ones in onions, raw garlic is best for getting its full benefits. Many viewers asked about black garlic in the comments of that video, so I’ll address it here. Black garlic isn’t a new variety; it’s made by fermenting fresh garlic at around 60°C (140°F) in a controlled humid environment (about 80% humidity) for several weeks. The process also involves certain heat-resistant bacteria. The result is garlic with black cloves and a less pungent flavor. Aside from the flavor, black garlic and fresh garlic also have different effects on the body. Research comparing the biochemical properties of black and fresh garlic extracts found that black garlic has stronger antioxidant properties, while fresh garlic has better anti-inflammatory effects. So, if you don’t mind or even enjoy the strong taste of fresh garlic, it’s a great choice. But if you’re looking for a more mild yet rich flavor, try black garlic-the sweetness and nutty flavor are quite memorable. In my experience, black garlic has a texture very similar to dried fruit, almost like dried figs. The third Allium vegetable is scallions. Like their relatives-onions and garlic-scallions are rich in organic sulfur compounds, phytonutrients, and trace elements. Eating them raw preserves the most sulfur compounds, while lightly sautéing them at low temperatures releases more polyphenols. One unique feature of scallions is that the entire plant is edible, including the roots. Some people intentionally leave the roots intact when cooking dishes like braised meat or fish soup to add flavor and reduce odors. However, scallions can be divided into two main parts: the green tops and the white lower stalks. These two parts have different characteristics. The white part has a stronger flavor and is often used to mask odors in cooking because most sulfur compounds are concentrated there. But don’t underestimate the nutritional value of the green part. Although it contains fewer sulfur compounds, it is packed with phytonutrients, vitamins, and minerals such as carotenoids, folate, vitamins A, B, C, E, and K, as well as calcium, selenium, magnesium, and iron. That said, be aware that there have been incidents of hepatitis A outbreaks linked to eating raw scallions, both in Taiwan and abroad. The U.S. FDA has also issued warnings about this risk, so please be cautious. Fortunately, hepatitis A can be prevented with a vaccine.
字幕英文翻譯 第一段
English translation of the video transcript
⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇
The phrase "有洋蔥" (which literally means "there's onion") is often used by us to describe a touching or emotional piece of writing or video because onions are a vegetable that makes people cry easily. We've all experienced that feeling when cutting onions, where tears keep flowing uncontrollably.
Why do we cry after cutting onions? This happens because when an onion is cut, it releases a volatile sulfur-containing gas known in English as SPSO. When SPSO comes into contact with the tear film on the surface of our eyes, it forms trace amounts of sulfuric acid.
Yes, you heard correctly, it really is sulfuric acid, but the concentration is very low. However, at this point, our eyes react by secreting a lot of tears in an attempt to wash away the sulfuric acid. That’s why cutting onions always makes us tear up.
You may have also noticed that chopping scallions (green onions) can cause tears as well, though it's not as severe. This is because scallions, like onions, release SPSO gas, but in much smaller amounts.
Interestingly, onions, scallions, and two other strongly scented vegetables, garlic and leeks, are very closely related in classification. They all belong to the genus Allium in the family Amaryllidaceae. One common trait of Allium species is that they contain a wide variety and large quantities of organic sulfur compounds.
These sulfur compounds are known for their strong smell, making them ideal for enhancing the flavor and "soul" of dishes. However, eating too much might mean you’ll need to deal with the lingering mouth odor.
But aside from their love-hate relationship with flavor, Allium vegetables have garnered a lot of attention in recent years for their promising anti-cancer properties. It's almost fair to say that some of the best cancer-fighting secrets in food are hidden within this fascinating genus of plants. Not only are they rich in a variety of cancer-inhibiting sulfur compounds, but they are also loaded with phytonutrients like quercetin and flavonoids.
Large epidemiological studies have shown that people who consume the most Allium vegetables daily see a significant reduction in the risk of several cancers, including stomach, head and neck, esophageal, colon, lung, prostate, and breast cancers.
It’s hard to directly compare the cancer-preventive strengths of different vegetables, but if we find a class of food that consistently lowers the incidence of various cancers, rather than just specific types, it may suggest that these plants have superior cancer-fighting effects compared to others.
In today’s video, I’m going to talk about the four Allium vegetables I just mentioned, what makes each of them special, and the research-backed ways to consume them for maximum anti-cancer benefits.
Before we begin, I want to thank the friends who previously pointed out an error in one of my videos, where I mistakenly thought onions were part of the Brassica family for a long time. So today’s video is also a tribute to those thoughtful viewers!
First, let’s talk about onions.
In a previous video, I mentioned that onions are rich in glucosinolates and quercetin. Glucosinolates in onions are converted into sulforaphane, which can inhibit cancer cells after the onion is cut. Quercetin, on the other hand, affects some RNA fragments in the body, preventing them from controlling harmful genes that may cause normal cells to transform.
But beyond these two compounds, as I mentioned earlier, onions contain a wide variety of organic sulfur compounds. These sulfur compounds give onions their distinctive smell, make you tear up, and have shown strong inhibitory effects on various cancer cells in vitro.
Here are a few representative organic sulfur compounds with abbreviations, such as DMS, DADS, DATS, DTTS, and DPDS. In these abbreviations, the “S” stands for sulfur.
These compounds share a common feature: they disrupt the DNA of cancer cells, halting their growth. Additionally, research has found that DADS sulfur compounds seem to neutralize certain carcinogens found in cigarette smoke, and DADS can also eliminate nitrosamines, which are carcinogens found in processed meats that can cause colorectal cancer. This is why many people pair onions or garlic with sausages.
DADS is actually the familiar smell unique to Allium vegetables. Next time you chop onions, garlic, scallions, or leeks, notice the similar smell that emerges-it’s the scent of DADS.
Pet owners may know that onions are toxic to dogs, mainly due to the sulfur compound DPDS in onions.
If a dog accidentally consumes DPDS, it may experience symptoms of gastroenteritis. If the dog eats too much, its red blood cells will become misshapen. The spleen will recognize these deformed red blood cells as unusable and recycle them.
When red blood cells are removed by the spleen, anemia occurs, which, in severe cases, can lead to heart failure, respiratory failure, jaundice, or kidney failure.
In addition to onions, all the Allium vegetables mentioned today contain DPDS, so pet owners should be cautious. Don’t let your furry friends eat these vegetables, and try not to cut them near your pets, as the DPDS released into the air could affect their health.
Now, how should you eat onions to get the most anti-cancer compounds? Should they be eaten raw or cooked? The simple answer is that both raw and cooked onions are good.
The beneficial compounds in onions can be broadly divided into two categories: organic sulfur compounds, which are highly heat-sensitive, and antioxidant polyphenols.
When onions are heated, the organic sulfur compounds are largely destroyed, which is why cooked onions have a milder taste and become sweeter. If you want to maximize the cancer-fighting potential of these sulfur compounds, eat onions raw. Dice the onions and let them sit for 10 minutes before adding them to cooked dishes or salads-this reduces their spiciness while preserving the sulfur compounds.
However, if you want to absorb the antioxidant polyphenols, such as quercetin, research shows that low-temperature cooking can release more quercetin from the cells. Boiling onions is the least effective method, as polyphenols tend to leach into the water.
The best way to cook onions is to lightly sauté them in oil at low heat, around 160°C (320°F), for 4 to 8 minutes, without letting them turn yellow. To judge if the oil is at 160°C, some chefs suggest inserting a bamboo chopstick into the oil-if bubbles form, the temperature is around 150-160°C. However, I recommend using a cooking thermometer for more accuracy, whether it’s infrared or a needle-shaped one.
What if you want to get both quercetin and sulfur compounds? Well, simply alternate between eating raw and cooked onions, and you’ll get the best of both worlds!
The second Allium vegetable with cancer-fighting potential is garlic.
In a previous video about spices, I mentioned that garlic’s most important active compound is allicin, which is also a sulfur compound. Eating about 10 grams of garlic daily is great for health-10 grams is roughly two cloves.
For allicin to be fully released, two conditions must be met: crushing or chopping the garlic to activate its enzymes, and letting it sit for at least 10 minutes for the reaction to complete.
Since allicin is a sulfur compound, like the ones in onions, raw garlic is best for getting its full benefits.
Many viewers asked about black garlic in the comments of that video, so I’ll address it here. Black garlic isn’t a new variety; it’s made by fermenting fresh garlic at around 60°C (140°F) in a controlled humid environment (about 80% humidity) for several weeks. The process also involves certain heat-resistant bacteria. The result is garlic with black cloves and a less pungent flavor.
Aside from the flavor, black garlic and fresh garlic also have different effects on the body. Research comparing the biochemical properties of black and fresh garlic extracts found that black garlic has stronger antioxidant properties, while fresh garlic has better anti-inflammatory effects.
So, if you don’t mind or even enjoy the strong taste of fresh garlic, it’s a great choice. But if you’re looking for a more mild yet rich flavor, try black garlic-the sweetness and nutty flavor are quite memorable. In my experience, black garlic has a texture very similar to dried fruit, almost like dried figs.
The third Allium vegetable is scallions.
Like their relatives-onions and garlic-scallions are rich in organic sulfur compounds, phytonutrients, and trace elements. Eating them raw preserves the most sulfur compounds, while lightly sautéing them at low temperatures releases more polyphenols.
One unique feature of scallions is that the entire plant is edible, including the roots. Some people intentionally leave the roots intact when cooking dishes like braised meat or fish soup to add flavor and reduce odors.
However, scallions can be divided into two main parts: the green tops and the white lower stalks. These two parts have different characteristics. The white part has a stronger flavor and is often used to mask odors in cooking because most sulfur compounds are concentrated there.
But don’t underestimate the nutritional value of the green part. Although it contains fewer sulfur compounds, it is packed with phytonutrients, vitamins, and minerals such as carotenoids, folate, vitamins A, B, C, E, and K, as well as calcium, selenium, magnesium, and iron.
That said, be aware that there have been incidents of hepatitis A outbreaks linked to eating raw scallions, both in Taiwan and abroad. The U.S. FDA has also issued warnings about this risk, so please be cautious. Fortunately, hepatitis A can be prevented with a vaccine.
石蒜科蔥屬植物: 洋蔥、大蒜、青蔥、韭菜
感謝張醫師
洋葱大蒜 韭菜真的都超级好吃😋
感謝張醫師的仁心誠實道德🙏🙏🙏🙏🙏
謝謝😊
非常感謝張醫師🙏
我喜歡洋蔥或韮菜或是蔥炒蛋當早餐，這樣蛋白質及纖維都夠了，我在eBay 買機器，自己發酵黑蒜，很好吃喔！
柴犬總是出現的神不知鬼不覺！哈哈哈 柴柴可以多多出來錄影！聽張醫師的解說還可以看狗狗❤
感謝❤張醫師～受益良多
真喜歡張醫師謙和專業的論訴，淺顯易懂切入重點又生活化，對大眾健康幫助很大。
民視節目常常看到你，謝謝🙏。
抗癌食物個人目前固定吃兩種:
一種是這集介紹的蒜頭 10g
一種是番茄糊 35g (茄紅素)
(吃義大利麵時用番茄糊當基底)
蒜頭大概天天吃 (方便不麻煩)
番茄糊則是每週 2~3 次
蔬菜水果也會吃只是比較佛系
除了備料麻煩也會擔心農藥殘留
所以不會刻意卯起來吃...(正常吃)
請問你的番茄糊是怎樣做的？
@@huiyitan8100
市售常見的可果美番茄糊
有 860g 和 3.2kg
我買 860g 那款
打開後立即分裝進冷凍備用
常態會預留 3 包在冷藏
谢谢张医师详细讲解。这些东西都是我喜欢的天然调味料。每天做菜都会用。味道不错又健康哦！
謝謝張醫師👍👍👍👍👍👍👍願平安健康喜樂充滿🙏
每一集都好好看,謝謝醫師
謝謝張醫師無私奉獻分享😊
我知道紫洋蔥含槲皮素比白黃多，所以偶而會生吃一些，然後也知道十字花科幼苗可以合成蘿蔔硫素，所以自己種綠花椰苗和蘿蔔苗生吃
綠花椰苗吃了一陣子後腹部脹脹不適就好了，也不知道是否有關係?總之這兩類食物對健康很好，還是會繼續實行下去。最近又盯上薑黃了.....
謝謝張醫師的分析
受益良多❤
❤ 真感謝張醫師再次提醒！ 每每都忘了這些救命食材🎉😂
洋葱是我早餐的寶貝。有番茄(黑葉番茄)洋葱.雞蛋混合煮一小碗湯搭配白饅頭夾莓果，人間美味一大享受
感覺很好吃🥰
要是早D看到张医师的视频皆多好啊!谢谢张医师
如果想除去味道饭后可以吃点儿黄瓜。
感謝醫師提供優質知識
謝謝醫師的分享
感謝張醫師講解！謝謝
🙏🙏🙏
說的清楚說的明白說的淋漓盡致說的神清氣爽。。。什麼醫師這麼神？
張適恆醫師〕〕〕〕〕〕
謝謝🥰🥰🥰
我服用蒜頭油是為了有利合成谷胱甘肽，
因為我食用堅果跟魚會有重金屬問題，
堅果有非常多的有益物質，
所以食物的相生相剋非常重要
洋蔥跟蔥是我的剋星啊！眼淚狂飆！
感謝分享🙏這集也有總柴主子❤
因為這集需要他出馬才能講解☺️
张医师 必属精品
洋葱真的很香
謝謝醫生寶貴資訊傳授，滿滿的感謝❤
感謝您的觀看😊
從今天開始，我要每週都吃石蒜科
😮🤣
要生吃才有效。但生吃不容易。所以我都是香蕉或木瓜加一點牛奶再加生洋蔥弄果汁。紫洋蔥最好。
感謝張醫師詳細說明！
我每天吃洋蔥、韭菜、蔥(少許)，但都是吃煮熟的。蒜的蒜辣素吃法我很久以前就從外國的科普節目得知了，曾經想要天天吃生蒜末，結果買了一束蒜頭，才吃沒幾顆，大部分不是發芽就是發霉，只好作罷😂
假如你買大量的蒜頭，可以考慮泡醋，醋浸洋蔥和蒜頭，都是好物，浸泡時間為3天~3個月為佳。通常泡到第3天，嗆味就消失了，假如為了好入口或好發酵，可以加入甜的果乾(葡萄乾或無花果乾)，它們的益處網路上可以查到。蔥薑蒜搭配蘋果、火龍果、牛蒡、辣椒、辣根、橘子、梨子、鳳梨、黑豆等，網路上都有許多做法。
洋蔥+大蒜切片+海帶芽+高麗菜，用果醋泡的話只需要泡6~12小時，可以吃也可以打果菜汁
養在土裡 吃蒜苗 火蔥苗
我喜歡洋蔥涼拌蒸蛋炒蛋都好吃❤。按讚❤❤❤❤
我也很愛洋蔥炒蛋，便宜又好吃！又可嚐到洋蔥的原來的甜甜味道❤
洋蔥火腿蛋炒蛋＋番茄豆腐紫菜蛋花湯。讚😋
謝謝遍恆醫師的分享❤
大蒜🧄和洋蔥🧅
還有菊糖（菊苣纖維）
本來是不喜歡吃洋蔥的
但洋蔥好處太多
大蒜太刺激 不能多吃
做精力湯的蔬菜都會川燙一下
營養素會流失一些
但可以去除鉀離子、草酸
（有些農藥會熱解）
洋蔥🧅燙個5-6秒
嗆辣會降低一些
附註：
膳食纖維要配合油脂一起
此外水也要多喝
以前有過吃大量膳食纖維
結果搞死自己😢
很棒的解說！
中午才燉了滿滿一大鍋羅宋湯：牛腩、牛筋、馬鈴薯、胡蘿蔔、洋蔥、薑，拌了一大盆黃豆芽：燙黃豆芽、胡蘿蔔絲、黑木耳絲、蒜碎、香油、高粱醋，一盤蒜頭炒地瓜葉，佐一個烤全麥、麥片、小麥胚芽的完全不含奶油的法國圓麵包。請跟我吃，絕對抗癌！！
我超級喜歡吃別人配香腸的大蒜，有綠色葉子的那種。光是炒來吃就很好吃。不是蒜頭🧄喔！長得像蔥，但是白色的頭最好吃。我也很喜歡韭菜。
蒜苗，拿蒜頭去種就可以收割蒜苗。
@@Simon_Cheng 非祘苗。就是大蒜。
健康好吃又便宜
謝謝張醫師的整理分享
..謝謝分享，南無阿彌陀佛.
黑酸一年來自己做，成了我的零食了。
醫師您好，之前我也曾上pubmed試著看一些論文的abstract，發現很多研究似乎只停留在培養皿，或者頂多就是動物的實驗階段，但臨床上的人體研究幾乎沒有，我的理解是因為人體吸收利用這些營養素的機制很複雜，而且今天也不是我吃了10克大蒜，便吸收了10克大蒜中的所有大蒜素，且大蒜素經過腸胃分解、代謝、破壞，能夠被身體利用的也是寥寥無幾，請問醫師我這樣的理解對嗎? 另外為何醫學不試著研究如何讓人體充分利用這些具備抗癌效果的營養素，取代化療呢?
依照我之前的保健知識，食物跟醫藥治療是不一樣的，前者主要是預防效果，是"抗"病，且是需要長期才能見效；後者則是治療效果，是"治"病，是當疾病發生時，能及時藥到病除。所以兩者是不同的，食物的營養素無法取代醫療。
10克大蒜是已經考慮了吸收環節的問題才這樣建議的，當然每個人的吸收程度都不一樣，不過10還是最恰當的建議。目前不太可能用這些食物來代替癌症治療，畢竟藥物是很嚴格的試驗跟查驗登記步驟才產生的，但食物可以用做輔助。
@@張適恆醫師 很感謝醫師解惑😄
感謝醫師
火鍋上放一把蔥花，真香😊
洋蔥🧅蒜頭🧄蔥，韭菜。
幸好我都喜欢吃。
感恩!感恩!谢谢张医师.非常谢谢
食物本身無罪。但是栽種過程灑多少農藥有誰知曉。我退休後搬到鄉下住。真的見識到蔬菜們好可憐。都是喝農藥跟生長素長大的。現在我自己種蔥 韭菜 九層塔 茄子玉米。都不灑農藥。感觸很深。
謝謝分享
抗癌吃蘋果才是正道。
很棒的頻道! 謝謝醫師的分享!!👍👍👍
紅洋蔥比白洋蔥溫和。若覺得味道過於辛辣，可將其切細後，放在水裡15分鐘。
醫師，請問洋蔥煮湯煮爛會不會就沒有效果了呢？
硫化物大概就沒了，只剩下少少的營養
大蒜應該是第一優選
其他的其實也很厲害☺️
每天吃一颗6000mg去味大蒜素，因为实在受不了蒜味😅
室內水耕植物跟户外太陽下植物，營養是不是有不一樣？(室內植物葉片也会特別薄)
室內也有機會日照充足的，韭黃是刻意遮光才會這樣
請問醫師 DPDS對狗有害 對人體呢 是否也會造成類似的傷害呢
DPDS對人體無害唷
但有偏頭痛或自體免疫疾病的人小心裡面含的硫化物，可能會觸發
好吃啊 又甜甜的
蔥蒜吃多會胃食道逆流是正常的嗎？
還蠻常見的
@@張適恆醫師 好的 謝謝解釋
把你的相機降到你的眼睛高度，效果會好些
我切洋葱不会流泪哦。正常吗？
我也不會流淚欸.
用锋利刀切就不会流泪
切甜洋蔥不會。
好漢子 流血不流淚 👍👍👍
請問張醫師
癌症患者在化療期間白血球降低能吃益生菌？最低值是多少？
建議盡可能在兩三千以上
感恩！
医生
得了糖尿病影响神经系统的人
要如何吃喝
请医生说
薑黃も同じくいいです
韭菜盒子はとってもおいしい
洋蔥素可以嗎？
沒有一個物質叫洋蔥素，是指槲皮素嗎？
韭菜生吃跟熟食吃也是效果不同嗎？有比較推薦怎麼吃？影片內容中好像沒有提到。謝謝。
韭菜只能熟吃，裡面忘了提到😅感謝提醒
好像只有大蒜可以生吃
這也表示大蒜不僅可以防癌，還可以殺菌。😁
@@張適恆醫師是喔…日本有種料理就叫「台灣拌麵（台湾まぜそば）」裡面會放一大堆「生的韭菜末」、蔥花跟蒜泥，這樣回想起來好像超健康的（也很好吃），只是很怕寄生蟲或細菌之類的問題所以很少這樣做來吃就是…
我是怕被割韭菜
@@jackou827
洋蔥生吃非常棒
生吃非常的伤胃呢
腸胃不好的人要避免
狗不能吃洋蔥，是不是也不能吃生青椒？
狗不能吃的東西、食物，我所知的葡萄、洋蔥和巧克力，還有一些食物不能吃，我已不記得了！
青椒彩椒 狗都可以吃喔
有台灣媒體報導，有位受訪者名醫說，他有一個7、80歲的老婆婆，患癌後，教她吃秋刀魚，結果她連吃了3個月的秋刀魚後，癌症居然好了。
很喜歡洋蔥，但聽說吃多了會有狐臭？
因為含有硫化物的關係
去年聽過郭董說當選後會加大力度成立最頂尖的醫療AI國家隊。我感覺如果都是營利為目的的研究機構單靠這些私人企業很難把成果造福所有人而且也沒有那麼大的基金做後盾，希望現任總統不要只顧半導體也應該把資源用在全民身上。
感恩❤張醫師❤
現在市場上買的洋蔥?早就不流淚了?醫生你很久沒吃了?
並沒有不流淚這種事情
👍👍👍❤❤❤
❤❤👍
吃素的可惜了
如果不是信仰的原因，洋蔥還是加入飲食清單較好
❤❤❤❤❤🎉🎉🎉🎉🎉
可憐台灣的素食者都不吃他們，中國大陸的素食者好像都還吃蔥蒜
一貫道好像不吃，其他人不一定
台灣的素食者很多都有吃五辛喔，我就是這樣
吃完漱漱口就差很多了😂😂
影片提到 水煮洋蔥最不好 養分流失，如果是用蒸的 並且把蒸出來的水都喝掉呢? 這樣可以攝取到營養嗎?
蒸熟然後把湯汁喝下去 攝取的營養會比較完整
@張適恆醫師 謝謝！
有一種形狀類似蒜頭的蕎頭也蠻好吃的