Most people know that the juice bought in the supermarket is not only low in concentration and pigmented, but also contains a lot of additives and a lot of sugar. Drinking it regularly is not good for your health. Therefore, people who are pursuing health are more keen on freshly squeezed fruit juice, thinking that it is the most nutritious and natural drink. In fact, freshly squeezed fruit juice is not as good as people think.

Fresh fruits have peels on the outer surface of which are wrapped in nutrient elements that will not oxidize too quickly and will not be lost too quickly. When fresh fruits are eaten directly, various vitamins and dietary fiber are completely ingested.

These vitamins can meet the various needs of the body, and cellulose has the health effects of preventing and reducing diabetes, cardiovascular diseases, etc. It can also effectively stimulate gastrointestinal motility, promote defecation, and reduce the residence time of toxins in the intestines.

In addition, direct consumption of fruit is easy to produce a feeling of fullness, thereby reducing the intake of other high-energy foods,減肥水果 so there is a saying that eating fruit before a meal loses weight.

Juicing fresh fruit will reduce most of the dietary fiber, and due to exposure to air for too long, many organic acids and vitamins in the fruit will be oxidized, thereby greatly reducing its biological value. For example, after an apple is squeezed, the juice soon changes color.

In addition, a large amount of fruit is needed to make fruit juice. Usually a cup of juice is made from more than three fresh fruits. Because the peel and pomace are removed, the juice is easy to digest and absorb, which will invisibly increase the intake. Calories, eating too much freshly squeezed juice can also cause obesity and so on.

Although fresh fruit juice is the most important thing to take in fresh fruit, drinking fruit juice is not a substitute for eating fruit, especially for healthy children and adults. After the deciduous teeth have been formed, children often eat fruits that are rich in fiber and have a certain hardness, which can exercise the chewing power of the teeth and also help the development of the gums and facial muscles.

For those who have difficulty chewing or have serious illnesses, when eating fresh fruits is inconvenient, it is a good choice to juice the fruits to facilitate their eating and digestion. For people who can eat normally, it is recommended to eat fresh fruit directly.

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提到咖喱，相信大家對它都不陌生，“咖喱雞飯、咖喱牛肉、海鮮咖喱.等等”都是我們周圍常見的美食，可你對它的功效與作用了解多少。吃咖喱上火嗎?吃咖喱有什麼好處?和菜譜網小編一起了解吧，每天做菜放勺它抗癌防癡呆。

咖喱雞肉飯

　　在印度和中醫的臨床治療上，咖哩早就占有一席之地。咖哩成分之一是薑黃，薑黃所含的薑黃素，在印度和傳統中醫是常見的處方之一，外敷用來治療膿腫創傷;內服通常針對肚子脹氣、黃疸、胃痛等症狀。

　　只是以上療效可能還不足以說服消費者多吃咖哩，因為這些症狀不能算大問題，即使沒有咖哩，還有許多替代方案可以治療，咖哩會紅成這樣，是因為相繼有醫學研究發現，它在預防心血管疾病、失智症(阿茲海默症)、還有癌症等棘手疾病上，可以扮演重要的角色。

咖喱雞肉飯

　　捷報1 抑制癌細胞增生和轉移

自家製XO醬香港生產，經過15年經驗調製，沒有額外添加人造色素及防腐劑等有害物質。每一瓶XO醬的所有原材料都經過嚴格挑選，加上精心改良的製作方式，特別適合喜愛入廚的朋友用作蘸料，配以小菜一起烹煮亦別有一番風味。

　　現在醫學界也針對“咖哩可否減少癌症”作了許多研究，其中咖哩可預防癌症的研究較多，而咖哩會致癌的研究相對少很多。陳惠文分析：“癌症是不正常細胞過度增生，薑黃素本身就可以抑制不正常細胞過度增生;第二，薑黃素可減少癌症轉移的機會;第三，在癌症標靶療法上，薑黃素會抑制癌細胞特別的一些酵素，這些酵素會造成細胞的增生和轉移。”　　捷報2 預防阿茲海默症

　　陳惠文解釋：“薑黃素可減少變性蛋白在我們腦中神經間的沉積，避免神經細胞受損所造成的記憶力喪失和混亂。”因而可預防阿茲海默症。

　　捷報3 降低膽固醇，減少動脈硬化

　　陽明大學醫學院藥理學研究所副教授陳惠文所領導的研究團隊，在針對心血管疾病進行研究時，意外發現咖哩的妙用。包括減少血栓、減少動脈硬化、降低脂肪酸、降低膽固醇等4大問題，咖哩都有很好的預防效果，國內外也都有論文支持這樣的論點。

　　結語：以上是菜譜網小編帶來的有關咖喱的功效與作用的介紹，相信大家看完這篇文章對咖喱的養生價值都有一定的了解了吧，經常食用咖喱對健康大有好處。

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I'm taking advantage of the good-looking, low-priced asparagus in our local stores.  Mostly, I just snap of the woody ends, roast it in the oven with lemon olive oil and a little salt and pepper, and eat it with my fingers.  However, with Easter approaching, eggs are on my mind and asparagus and eggs are a great combination.This quiche with creamy leeks, swiss cheese, baby spinach, olives, and asparagus is excellent both hot and cold, so make it ahead of time and serve it for brunch or with a salad for dinner with friends.

I roasted the asparagus in the oven at 400F degrees for 15 minutes.  It's easy to overcook, so check it often. You want it to retain some bite. Toss with a little lemon juice if you like. Once cool enough to handle, I sliced the stems in rounds and kept the tips to decorate the top.

Turn the oven down to 350F degrees to cook the quiche.

I chopped a leek and sauteed it in butter until soft, then added the baby spinach,the cut asparagus, and a few chopped green olives (optional).

I used a frozen pie-crust and covered the base with grated Swiss cheese.  I then put the tips aside and topped the cheese with the leek-spinach-asparagus-olive mix,  spreading it out evenly.  More grated Swiss on top and a little parmesan.  I then poured in the custard of 2 eggs, 1 egg yolk, S&P, beaten with enough half-and-half to make a total of 1 1/2 cups. I placed the tips decoratively on top.

Bake for about 35 minutes. Good hot or cold!  This would also be delicious with crumbled goat cheese or feta. Enjoy!