基改粟米無處不在

20140729

基改粟米無處不在
28/07/2014
新書《親子Play Kitchen》加入了認識穀飼牛與草飼牛的親子活動,希望小朋友自小可以在家長的指導下,認識現今工廠密集式飼養牲畜的禍害,盡早遠離危害身體的食物。
前文提到人類濫用抗生素於人類食用動物上,引致多重抗藥性細菌於全球肆虐,但穀飼的可怕又豈止如於!在美國,85%的粟米及90%的大豆皆經過基因改造,加上美國政府對粟米種植業大量補貼,便宜的基改粟米因而成為了牛隻、雞隻的食糧,及大部分加工食物的材料。早前有一齣紀錄片正是揭示牛隻因為大量進食澱粉類飼料,導致消化不良而引起胃潰瘍,甚至患病,包括大腸桿菌。
粟米是全球的主糧食之一,它可以幫助維持膽固醇及血糖水平。但基於利潤,很多美國農戶早年已改種基因改造(基改)粟米。早期基改粟米的生長速度快、抗蟲等,令農夫短期收入增加,亦利誘到其他農戶跟從。後來基改種子、肥料及農藥(因基改種子多年後已不再抗蟲)都相應加價,農田亦因為種過基改種子而種不了傳統種子。造成近年很多農夫不但未能獲利甚至連農地也廢掉了,或是要用上比以前更多的農藥!而我們日常食用的早餐穀類食品、花生醬、零食及汽水等加工食物都含有粟米作為材料。
(本欄逢周一刊登)

資料來源:晴報

全球化下飲食文化也漸歸一 People around the world really are eating more and more alike

diet_composition_crops

 

全球化對政治、經濟、文化、社會都帶來不同程度的影響,至於個人方面,最明顯莫過於飲食習慣的改變。以往不同文化、地域的人依賴本土的農作物,因此大家的主食、糧食各有文化性。時至今日,大部份的國家都被西方飲食文化影響,全球的食糧愈來愈接近。棕櫚油、大豆、玉米等都成為了更多國家的重要食糧,其中一個主因是棕櫚油、大豆、玉米都是加工食物的主要生產材料! 而加工食物在全球一體化的進程下已滲透全球每一角落。

You’ve probably heard that the food people eat worldwide is getting more and more homogeneous. As the Western diet spreads, we are relying on just a few staple grains and meats. This is a commonly held belief — yet it’s never been authoritatively studied.

Now it has. The results were just published in the Proceedings of the National Academy of Sciences (one of the more prestigious journals) — and it turns out that this commonly held belief is … totally right, and actually more dramatic than some expected.

Source: Grist 

晴報健康飲食教育專欄 Newly launched Food Education column at Skypost

c5f6b845a546103303826d5b78b8b154

我.惜.食. 健康飲食教育的兩位發起人正式加盟晴報並由2014年1月13日起,逢星期一為大家帶來識食.惜食的分享。請大家多多支持。

The co-founders of the Think.Cook.Save. health & food education program joined local newspaper Skypost as a columnist and will start their sharing from 13 January 2014.

專欄名稱:識食.惜食

作者 Authors:

1) 陳彥琳 (琳琳) Alvina – 「愛煮麗人」,由投資銀行家轉為煮食達人,一直推廣用煮食廷續愛。Alvina as a chef has a mission to create simple and healthy recipes such that cooking becomes an expression of love and care to family & friends.

2) 陳嘉惠Beatrice – 「為食起革命」香港區大使。Beatrice is the Ambassador of the Food Revolution Movement.

二人同為「我.惜.食」計劃創辦人,將健康飲食理念帶入校園,並將出版此計劃的教材書本,讓健康惜食概念滲透全港。Alvina會從親子和兒童健康飲食的角度出發,在專欄分享如何為孩子選購合適的食材、烹調方法。而Beatrice就會探討食物隱藏的秘密。

Alvina and Beatrice are the co-founders of the Think.Cook.Save. program. They bring the first systematic food education to schools and will publish an educational kit in order to spread the ideas & concepts to the general public. Alvina’s sharing will be about family and children’s health, for example, how to select food and cook for children. Beatrice will write about the secret and hidden story of food.

專欄主題:推廣健康飲食文化,鼓勵家長和子女多吃真正食物,少吃加工食物

Theme of the Column:  to introduce food education to Hong Kong people, to encourage parents and children to eat more real food and eat less processed food.

專欄開始日期:2014年1月13日,逢星期一刊登