Soal-Jawab

Soalan: Bagaimana memberikan kenikmatan bagi tubuh adalah salah satu cara untuk kebahagiaan?

Tubuh melayan panggilan kami dan kami akan memberi kita. Otak kita, sangat berterima kasih, mengeluarkan serotonin, sebuah zat yang menghasilkan perasaan bahagia dan kenyang.

Sekarang dalam musim bunga penuh, sinar matahari tanpa mandi besar kita, membuat merangsang seksualiti kita, tetapi pada masa yang sama, membawa kita kedamaian. Sebuah ais krim vanili yang baik, strawberi atau nougat, kita tahu bahawa kegembiraan dan kesenangan tidak pernah apatis, tetapi jauh dari kita bahawa perasaan hampa yang kadang-kadang merampas jiwa.

Setiap dari kita merasa senang bergantung pada situasi peribadi anda. Sekarang, yang terbiasa dengan Hermé kuih lazat adalah makanan penutup ngeri di McDonald's, tapi, yang tetap menggali di tong sampah, hot dog dengan mustard dan sos tomato - bagaimana vulgar! - Dan juga dilayani di stesen petrol - lebih vulgar, adalah - anda boleh merasa senang memakannya!.

Lalu ada komponen budaya. Jadi ketika saya membaca senarai 15 makanan paling menjijikkan di dunia, saya menemukan bahan di beberapa tempat dianggap menjijikkan dan, sebagai gantinya, di lain mereka menyenangkan. Ada larva, cacing, kalajengking, darah bebek mentah ... tapi jangan lupa Kalus (iaitu, selubung haiwan) daging babi, atau testis (iaitu testis) ayam atau sebaliknya.

Pasti sampai pada kesimpulan bahawa masakan yang nikmat alam pergi untuk memasuki budaya.

Di antara para ahli makanan Itali seperti Massimo Montanari, menekankan kepalsuan, iaitu, aspek budaya dari makanan manusia, dapur membuat alat komunikasi yang sangat besar. Dan memang benar bahawa apabila anda menggorengnya sebuah asparagus liar, misalnya, tidak menjadi sayur tumbuh menjadi sesuatu yang berbeza, hasil dari sebuah transformasi yang melibatkan penggunaan peralatan, bahan api dan bahan-bahan alami. The domestikasi haiwan kita makan, dan fakta bahawa mereka memasak daging seperti binatang liar (ikan, permainan ...) membuat makanan yang menghasilkan sesuatu yang tidak alami.

Adakah cukup satu hal ketika kita berbicara tentang masakan yang berterusan dan persekitaran, yang didasarkan pada perlakuan yang paling ramah lingkungan, dengan racun perosak kurang, konsumsi bahan bakar kurang kerana mereka adalah produk tempatan. Parameter ini akan membuat banyak perdebatan di kalangan koki tentang makanan, baik domestik haute cuisine, oleh kerana itu, bukan antara alam dan buatan, tetapi antara yang berterusan dan buatan.

Dalam perdebatan ini ada hari ini, sangat penting dan menarik, para pakar mengingatkan kita tentang keperluan diet yang seimbang, disertai dengan kebiasaan dari kebiasaan makan yang sihat (makan teratur, sengaja, membuat acara sosial makan ...). Aku tidak mengerti jalan saat makan: cepat, sendirian kali di tempat kerja itu sendiri, tanpa mengira keperluan alami tubuh, dll Dengan cara makan, makanan akan (memang sudah dilakukan) untuk menjadi senang menjadi sakit.

Garroferal

Ikan Cencaru Belah Belakang

Bahan2:

600 gm ikan cencaru
7 biji cili merah
4 labu bawang merah
1 sudu besar air asam jawa
1 sudu teh serbuk kunyit
2 cawan minyak
Gula secukup rasa
Garam secukup rasa

Cara:

Siang ikan seekor-seekor dan belah belakangnya. Sapukan serbuk kunyit dan ketepikan.

Tumbuk atau mesin cili dan bawang merah. Gaul cili mesin bersama gula, garam dan air asam jawa.

Sumbatkan cili di bahagian ikan yang dibelah. Panaskan minyak. Goreng ikan hingga garing.

Sumber: Masakan Tradisional Utara 1991

Laksa Pulau Pinang

Bahan2:

1 kg mee laksa
Air garam yang mendidih (dicelur)
90 gm asam jawa (diperah airnya,ditapis)
1.2 leter air
4 keping asam gelugur
10 tangkai daun kesum (dipetik daunnya)

Bahan Hiasan:

1 biji sedang nenas (dikupas kulitnya,dibuangmata & empulurnya serta dipotong dadu)
500 gm timun ( dibuang kulitnya *& empulurnya & dihiris tipis bulat-bulat)
30 gm daun pudina
125 gm bawang besar (dipotong dadu)
5 batang lada hijau (dihiris tipis)
6 batang lada merah (dihiris tipis)
60 gm (daun bawang kucai)(dihiris halus)
2 sudu petis
¼ cawan air panas (dicampurkan)
1 tangkai bunga kantan(dibelah dua)
1 ½ sudu gula pasir
Garam secukup rasa
750 gm ikan parang (disiang)

Bahan Giling:

250 gm bawang merah
5 batang serai
2 cm kunyit hidup
15-20 batang lada kering (direndam & ditoskan)
2 cm belacan (dibakar)
1 ulas bawang putih

Cara:

Masukkan air asam jawa,asam gelugur,daun kesum,bunga kantan,gula & garam ke dalam sebuah kuali enamel. Didihkan selama 10 minit.
Masukkan ikan & kecilkan api. Biarkan mendidih perlahan-lahan sehingga masak,

Kemudaian keluarkan dari kuah itu. Sejukkan sedikit.
Buangkan kulit & tulangnya serta kikis isinya.
Sementara itu, Masukkan pes giling ke dalam kuah & terus didihkan perlahan-lahan selama 1 jam.

Keluarkan daun kesum & bunga kantan.Masukkan semula isi ikan itu kedalam kuah.

Biarkan sampai mendidih & rasa garamnya.

Untuk menghidangkan:
Isikan sebahagian daripada mee laksa itu ke dalam sebuah mangkuk.Tuangkan kuah panas itu ke atasnya & bubuh sedikit daripada tiap-tiap bahan hiasan.Hidangkan segera sementara ia masih panas.

Cadangan Hidangan:
Untuk 4-6 orang saja

Sumber: Masakkan Idaman Melayu 1977

Fibre

We do not // can not digest cellulose. This is a carbohydrate used by plants to make their cell walls. It is also called roughage. If you do not eat foods materials which contain fibre you might end up with problems of the colon and rectum. The muscles of you digestive system mix food with the digestive juices and push food along the intestines by peristalsis; if there is no fibre in your diet these movements cannot work properly.

Mineral Salts

These are also needed in small quantities, but we need more of these than we need of vitamins.

	Iron: required to make haemoglobin.
	Calcium: required for healthy teeth, bones and muscles.
	Sodium: all cells need this, especially nerve cells.
	Iodine: used to make a hormone called thyroxin.

Vitamins

Vitamins are only required in very small quantities. There is no chemical similarity between these chemicals; the similarity between them is entirely biological.

	Vitamin A: good for your eyes.
	Vitamin B: about 12 different chemicals.
	Vitamin C: needed for your body to repair itself.
	Vitamin D: can be made in your skin, needed for absorption of Calcium.
	Vitamin E: the nice one - reproduction?

Fats

Like carbohydrates, fats contain the elements Carbon, Hydrogen and Oxygen. Fats are used as a source of energy: they are also stored beneath the skin helping to insulate us against the cold. Do not think that by avoiding fat in your diet you will stay thin and elegant! If you eat too much carbohydrate and protein, you will convert some of it into fat, so you will put on weight. You must balance the amount of energy containing foods with the amount of energy that you use when you take exercise.

You must have some fat in your diet because it contains fat soluble vitamins.

Proteins

Proteins are required for growth and repair. Proteins contain Carbon, Hydrogen, Oxygen, Nitrogen and sometimes Sulphur. Proteins are very large molecules, so they cannot get directly into our blood; they must be turned intoamino-acids by the digestive system. There are over 20 different amino-acids. Our bodies can turn the amino-acids back into protein. When our cells do this they have to put the amino-acids together in the correct order. There are many millions of possible combinations or sequences of amino-acids; it is our DNA which contains the information about how to make proteins. Our cells get their amino-acids from the blood. Now try my Biuret test in the Virtual Laboratory.

Proteins can also be used as a source of energy. When excess amino-acids are removed from the body the Nitrogen is excreted as a chemical called urea. The liver makes urea and the kidney puts the urea into our urine.

Carbohydrates

Carbohydrates are the most important source of energy. They contain the elements Carbon, Hydrogen and Oxygen. The first part of the name "carbo-" means that they contain Carbon. The second part of the name "-hydr-" means that they contain Hydrogen. The third part of the name "-ate-" means that they contain Oxygen. In all carbohydrates the ratio of Hydrogen atoms to Oxygen atoms is 2:1 just like water.

We obtain most of our carbohydrate in the form of starch. This is found in potato, rice, spaghetti, yams, bread and cereals. Our digestive system turns all this starch into another carbohydrate called glucose. Glucose is carried around the body in the blood and is used by our tissues as a source of energy. Any glucose in our food is absorbed without the need for digestion. We also get some of our carbohydrate in the form of sucrose; this is the sugar which we put in our tea and coffee (three heaped spoonfuls for me!). Both sucrose and glucose are sugars, but sucrose molecules are too big to get into the blood, so the digestive system turns it into glucose.

When we use glucose in tissue respiration we need Oxygen. This process produces Carbon Dioxide and water and releases energy for other processes. Now try my starch test in the Virtual Laboratory.

1. Carbohydrates: these provide a source of energy.
   
2. Proteins: these provide a source of materials for growth and repair.
   
3. Fats: these provide a source of energy and contain fat soluble vitamins.
   
4. Vitamins: these are required in very small quantities to keep you healthy.
   
5. Mineral Salts: these are required for healthy teeth, bones, muscles etc..
   
6. Fibre: this is required to help your intestines function correctly; it is not digested.
   
7. Balanced Diets: we must have the above items in the correct proportions.

A Balanced Diet

You must have carbohydrate, protein, fat, vitamins, minerals salts and fibre in the correct proportions. If there is not enough protein, you will not be able to grow properly and you will not be able to repair yourself i.e. wounds will not heal properly. If you do not have enough energy containing foods you will feel very tired, you will not have enough energy. If you have too much energy containing foods you will become overweight. If you think that you are overweight you might try taking more exercise to "burn off" some of the excess food which you ate at you last meal.

http://maribelajar.forumotion.com/pendidikan-kesihatan-pk-f63/makanan-seimbang-t856.htm