【NEGI-P(ATENT)】專利營養數據茶療計劃
🎉為慶祝成功獲批專利，2月內新客戶預約即可享8️⃣折優惠
經營養生及大學研究團隊臨床經驗及研究，成功研發茶療配方能改善三高及預防肥胖
✅ 以最天然方法改善自身各方面機制
✅ 同步改善各項醫療報告指數
✅ 逐步減低對西藥的依賴，劑量及副作用
✅ 無需長期服用處方藥物維持、控制及穩定各項指數
【每天只需1包Negimen Tea，輕鬆控制身體各項指標】
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【燒肉部位脂肪逐個睇】
燒肉是港人其中的最愛之一，油脂的含量及分佈對口感尤其重要，不知大家又最喜愛哪個部位呢？
雖然口感很重要，但亦要注意各食用部位的實際脂肪含量，才可於享受口福的同時，避免攝取過量的飽和脂肪！
按肉類的脂肪含量計算，以每100克可分為3類：
🚨高脂肉類 ➡️ 脂肪含量20克以上
💡中脂肉類 ➡️ 脂肪含量12-20克
✅低脂肉類 ➡️ 脂肪含量12克以下
若飲食中包含過多的飽和脂肪，除了會影響心血管健康，於燒烤過程中產生的致癌物多環芳香烴(PAHs)及多環胺類(HCAs)，長期吸入更會使身體產生大量自由基，攻擊健康細胞。
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【The Fat Content of Grilled Beef】
Grilled beef is one of the favourites of Hong Kong people, yet the distribution of fat is crucial to the sensory characteristics. Which part of the grilled beef is your favourite?
Although the sensory characteristics are imperative, the actual fat content of different parts should also be aware, in order to enjoy the meal while avoiding excessive intake of saturated fat.
Base on the fat content of meat, it can be divided into 3 categories per 100g:
🚨High-fat meat ➡️ 20g or more
💡Medium-fat meat ➡️ 12-20g
✅ Low-fat meat ➡️ Less than 20g
Apart from the adverse effects on cardiovascular health that are caused by an excessive intake of saturated fats, polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are carcinogens also produced during the grilling process. Long-term inhalation will cause the body to produce a large number of free radicals, attacking healthy cells.
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