影片字幕逐字稿英文翻譯 English translation of the video transcript ⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇ Phytochemicals are a vast group of organic compounds that plants have evolved over millions of years to defend themselves. Their primary function is to help plants ward off bacterial, viral, and fungal invasions, as well as insect attacks. In other words, not all phytochemicals are edible, and some can even be toxic. However, over time, people have discovered that certain phytochemicals can be used as medicines. One classic example is salicylic acid, extracted from willow tree bark. In the late 19th century, chemists refined salicylic acid into a drug that has been used for over two hundred years, known as aspirin. Today, aspirin still plays a crucial role in the treatment of many cardiovascular diseases. In the field of cancer research, one of the most famous examples is the chemotherapy drug paclitaxel. Like aspirin, paclitaxel was originally found in tree bark and is a phytochemical. In 1971, paclitaxel was first purified from the Pacific yew tree extract and remains a standard treatment for various cancers. Statistics show that there are over 130,000 known phytochemicals. However, only about 200 of these are edible and have been extensively studied for their health benefits. Over decades of research, nearly 200 phytochemicals have been found to have significant interactions with human health and disease, potentially affecting the onset and prognosis of certain conditions. For instance, I previously mentioned that soy isoflavones, which are rich in soybeans, are related to reducing breast cancer recurrence. Among all edible plants, vegetables have some of the highest concentrations of phytochemicals. The cancer-fighting potential of these phytochemicals has been a hot research topic in recent years. These compounds not only exhibit tumor-suppressing properties in laboratory settings but also have the potential to become cancer therapies after modification. The best part is that they are found in the vegetables we eat every day. So today, I’d like to review some of the most promising cancer-fighting vegetables, their phytochemicals, and related research. The First Cancer-Fighting Vegetable: Celery Celery is often considered a natural blood pressure-lowering vegetable and is commonly found on our tables. Besides lowering blood pressure, recent research has also explored celery’s role in cancer prevention. The cancer-fighting properties of celery mainly come from a phytochemical called apigenin. Apigenin's primary function is to activate a protein called p53 within cells. We know that cancer cells originate from cellular defects. A cell that continually accumulates damaged DNA can become defective. If the body allows this cell to keep dividing, a cluster of defective cells could potentially form a tumor. To prevent these defective cells from continuing to divide and accumulate, p53 protein is needed. It acts in the cell nucleus to activate genes that initiate cell death, leading to the self-destruction of defective cells and reducing the chance of tumor development. Additionally, apigenin antagonizes estrogen receptors in the body, thus inhibiting breast cancer cells that are sensitive to estrogen. However, note that pure apigenin has a low absorption rate. Although there are methods to increase its absorption through nanotechnology, most apigenin supplements on the market do not use this technology yet. Therefore, it is still advisable to get apigenin from eating celery. Besides celery, apigenin is also found in cilantro, chamomile tea, and parsley, with parsley containing the highest known density of apigenin. The Second Cancer-Fighting Vegetable: Broccoli Broccoli is a cruciferous vegetable rich in a compound called glucoraphanin. Glucoraphanin transforms into its active form, sulforaphane, during the destruction or cooking of cruciferous vegetables. Additionally, bacteria in our intestines can convert glucoraphanin into sulforaphane. This conversion requires an enzyme called myrosinase. Be cautious with supplements claiming to provide sulforaphane directly, as they may not always be reliable. Like apigenin, sulforaphane triggers the apoptosis (self-destruction) of damaged or cancerous cells, thus inhibiting tumor growth. It can also prevent cancer cell metastasis and drug resistance. However, be aware that while broccoli generally does not interact with most cancer treatments, it may not be suitable for individuals on traditional anticoagulants like warfarin. Additionally, broccoli sprouts or Brussels sprouts contain much higher levels of glucoraphanin-up to 10 to 20 times more-making them a more efficient source of sulforaphane. Both glucoraphanin and sulforaphane are heat-resistant, but the enzyme myrosinase, which facilitates their conversion, is heat-sensitive. To maximize sulforaphane absorption, cut broccoli into small pieces and let it sit for 5 to 10 minutes before cooking. The Third Cancer-Fighting Vegetable: Carrots Carrots are a highly nutritious root vegetable rich in vitamins A, B6, B7, and K. They also contain carotenoids, lutein, and lycopene. Recently, the phytochemical luteolin found in carrots has gained attention in cancer research. For example, 5-FU is a commonly used chemotherapy drug for pancreatic cancer. However, some pancreatic cancer cells produce enzymes that break down 5-FU, leading to drug-resistant cancer cells. Luteolin can inhibit these drug-degrading enzymes, restoring the effectiveness of 5-FU. Other studies have found that luteolin regulates cancer cell apoptosis and reduces the formation of new blood vessels around tumors. Researchers are working on chemically modified luteolin molecules with higher absorption rates to aid in cancer treatment. Until such drugs are developed, obtaining luteolin from fruits and vegetables is practical. In addition to carrots, other luteolin-rich foods include celery, extra virgin olive oil, mint leaves, and citrus fruits. Interestingly, some studies have also shown that luteolin supplements can significantly improve symptoms in children with autism, with minimal side effects. The Fourth Cancer-Fighting Vegetable: Onions Onions are also a cruciferous vegetable and contain high levels of glucoraphanin. Besides glucoraphanin, onions are rich in quercetin. Quercetin is prevalent in many fruits and vegetables, with the highest concentrations found in onions, cauliflower, asparagus, and various berries. Red onions contain even higher levels of quercetin. Large epidemiological studies have shown that people who consume the most quercetin have a significantly lower risk of lung cancer. At the cellular level, recent research has found that quercetin can suppress certain RNA fragments within cancer cells. These RNA fragments, which do not produce proteins but affect gene expression, can accelerate cancer cell growth and prevent apoptosis. Quercetin counteracts these fragments, leading to cancer cell self-destruction. For optimal quercetin intake, it's best to consume it from natural vegetables and fruits. Unlike single supplements, whole foods provide a combination of phytochemicals and trace elements that enhance nutrient absorption. For instance, eating citrus fruits with quercetin can also help absorb the vitamin C in those fruits. Quercetin is fat-soluble, so consuming it with meals that include fats improves its effectiveness. The Fifth Cancer-Fighting Vegetable: Tomatoes Many of you may have guessed this one-it's lycopene. Consuming high levels of lycopene in your diet has been proven to prevent various cancers, including prostate, breast, cervical, ovarian, endometrial, lung, bladder, oral, esophageal, stomach, colon, and pancreatic cancers. The food with the highest lycopene content is indeed tomatoes. A 100-gram serving of tomatoes contains about 2,500 micrograms of lycopene, while red bell peppers contain about one-fifth of that amount. Carrots, although orange, contain only 1 microgram of lycopene per 100 grams. However, if we include fruits in this discussion, the scenario changes. For example, red watermelon contains 5,000 micrograms of lycopene per 100 grams, twice as much as tomatoes. Grapefruit has 1,500 micrograms per 100 grams, 60% of the tomato's lycopene content. Red guava can exceed 5,000 micrograms of lycopene per 100 grams, surpassing tomatoes. Lycopene affects our body by regulating a hormone called IGF-1, which is a growth factor secreted by the liver. People who consume a high-protein or meat-rich diet have higher levels of IGF-1, which stimulates cell growth and division and is a key factor in cancer development. Epidemiological studies with over 400,000 participants have found that higher IGF-1 levels in the blood are associated with increased cancer risk. Lycopene helps regulate IGF-1, blocking its stimulation of body cells and thus moderating cell division. Of course, reducing protein and meat intake can also lower IGF-1 levels. Finally, to get the most lycopene from tomatoes, it's best to cook them with fats. However, tomato juice can also break down cell walls and allow for lycopene absorption. This method also helps you get some heat-sensitive vitamins like vitamin C, achieving a dual benefit. That's all for today! Although much of the research discussed is not directly on humans, I encourage you to eat these vegetables more often. Eating them in abundance is unlikely to cause any side effects. Additionally, you'll also be getting rich amounts of trace nutrients and antioxidants. The benefits are numerous, so for cancer prevention, consider including more of these vegetables in your diet.
影片字幕逐字稿英文翻譯
English translation of the video transcript
⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇⬇
Phytochemicals are a vast group of organic compounds that plants have evolved over millions of years to defend themselves. Their primary function is to help plants ward off bacterial, viral, and fungal invasions, as well as insect attacks. In other words, not all phytochemicals are edible, and some can even be toxic.
However, over time, people have discovered that certain phytochemicals can be used as medicines. One classic example is salicylic acid, extracted from willow tree bark. In the late 19th century, chemists refined salicylic acid into a drug that has been used for over two hundred years, known as aspirin. Today, aspirin still plays a crucial role in the treatment of many cardiovascular diseases.
In the field of cancer research, one of the most famous examples is the chemotherapy drug paclitaxel. Like aspirin, paclitaxel was originally found in tree bark and is a phytochemical. In 1971, paclitaxel was first purified from the Pacific yew tree extract and remains a standard treatment for various cancers.
Statistics show that there are over 130,000 known phytochemicals. However, only about 200 of these are edible and have been extensively studied for their health benefits. Over decades of research, nearly 200 phytochemicals have been found to have significant interactions with human health and disease, potentially affecting the onset and prognosis of certain conditions.
For instance, I previously mentioned that soy isoflavones, which are rich in soybeans, are related to reducing breast cancer recurrence.
Among all edible plants, vegetables have some of the highest concentrations of phytochemicals. The cancer-fighting potential of these phytochemicals has been a hot research topic in recent years. These compounds not only exhibit tumor-suppressing properties in laboratory settings but also have the potential to become cancer therapies after modification. The best part is that they are found in the vegetables we eat every day.
So today, I’d like to review some of the most promising cancer-fighting vegetables, their phytochemicals, and related research.
The First Cancer-Fighting Vegetable: Celery
Celery is often considered a natural blood pressure-lowering vegetable and is commonly found on our tables. Besides lowering blood pressure, recent research has also explored celery’s role in cancer prevention. The cancer-fighting properties of celery mainly come from a phytochemical called apigenin.
Apigenin's primary function is to activate a protein called p53 within cells. We know that cancer cells originate from cellular defects. A cell that continually accumulates damaged DNA can become defective. If the body allows this cell to keep dividing, a cluster of defective cells could potentially form a tumor.
To prevent these defective cells from continuing to divide and accumulate, p53 protein is needed. It acts in the cell nucleus to activate genes that initiate cell death, leading to the self-destruction of defective cells and reducing the chance of tumor development.
Additionally, apigenin antagonizes estrogen receptors in the body, thus inhibiting breast cancer cells that are sensitive to estrogen.
However, note that pure apigenin has a low absorption rate. Although there are methods to increase its absorption through nanotechnology, most apigenin supplements on the market do not use this technology yet. Therefore, it is still advisable to get apigenin from eating celery.
Besides celery, apigenin is also found in cilantro, chamomile tea, and parsley, with parsley containing the highest known density of apigenin.
The Second Cancer-Fighting Vegetable: Broccoli
Broccoli is a cruciferous vegetable rich in a compound called glucoraphanin. Glucoraphanin transforms into its active form, sulforaphane, during the destruction or cooking of cruciferous vegetables. Additionally, bacteria in our intestines can convert glucoraphanin into sulforaphane. This conversion requires an enzyme called myrosinase. Be cautious with supplements claiming to provide sulforaphane directly, as they may not always be reliable.
Like apigenin, sulforaphane triggers the apoptosis (self-destruction) of damaged or cancerous cells, thus inhibiting tumor growth. It can also prevent cancer cell metastasis and drug resistance.
However, be aware that while broccoli generally does not interact with most cancer treatments, it may not be suitable for individuals on traditional anticoagulants like warfarin. Additionally, broccoli sprouts or Brussels sprouts contain much higher levels of glucoraphanin-up to 10 to 20 times more-making them a more efficient source of sulforaphane.
Both glucoraphanin and sulforaphane are heat-resistant, but the enzyme myrosinase, which facilitates their conversion, is heat-sensitive. To maximize sulforaphane absorption, cut broccoli into small pieces and let it sit for 5 to 10 minutes before cooking.
The Third Cancer-Fighting Vegetable: Carrots
Carrots are a highly nutritious root vegetable rich in vitamins A, B6, B7, and K. They also contain carotenoids, lutein, and lycopene.
Recently, the phytochemical luteolin found in carrots has gained attention in cancer research. For example, 5-FU is a commonly used chemotherapy drug for pancreatic cancer. However, some pancreatic cancer cells produce enzymes that break down 5-FU, leading to drug-resistant cancer cells.
Luteolin can inhibit these drug-degrading enzymes, restoring the effectiveness of 5-FU. Other studies have found that luteolin regulates cancer cell apoptosis and reduces the formation of new blood vessels around tumors. Researchers are working on chemically modified luteolin molecules with higher absorption rates to aid in cancer treatment.
Until such drugs are developed, obtaining luteolin from fruits and vegetables is practical. In addition to carrots, other luteolin-rich foods include celery, extra virgin olive oil, mint leaves, and citrus fruits.
Interestingly, some studies have also shown that luteolin supplements can significantly improve symptoms in children with autism, with minimal side effects.
The Fourth Cancer-Fighting Vegetable: Onions
Onions are also a cruciferous vegetable and contain high levels of glucoraphanin. Besides glucoraphanin, onions are rich in quercetin.
Quercetin is prevalent in many fruits and vegetables, with the highest concentrations found in onions, cauliflower, asparagus, and various berries. Red onions contain even higher levels of quercetin.
Large epidemiological studies have shown that people who consume the most quercetin have a significantly lower risk of lung cancer. At the cellular level, recent research has found that quercetin can suppress certain RNA fragments within cancer cells. These RNA fragments, which do not produce proteins but affect gene expression, can accelerate cancer cell growth and prevent apoptosis. Quercetin counteracts these fragments, leading to cancer cell self-destruction.
For optimal quercetin intake, it's best to consume it from natural vegetables and fruits. Unlike single supplements, whole foods provide a combination of phytochemicals and trace elements that enhance nutrient absorption. For instance, eating citrus fruits with quercetin can also help absorb the vitamin C in those fruits. Quercetin is fat-soluble, so consuming it with meals that include fats improves its effectiveness.
The Fifth Cancer-Fighting Vegetable: Tomatoes
Many of you may have guessed this one-it's lycopene. Consuming high levels of lycopene in your diet has been proven to prevent various cancers, including prostate, breast, cervical, ovarian, endometrial, lung, bladder, oral, esophageal, stomach, colon, and pancreatic cancers.
The food with the highest lycopene content is indeed tomatoes. A 100-gram serving of tomatoes contains about 2,500 micrograms of lycopene, while red bell peppers contain about one-fifth of that amount. Carrots, although orange, contain only 1 microgram of lycopene per 100 grams.
However, if we include fruits in this discussion, the scenario changes. For example, red watermelon contains 5,000 micrograms of lycopene per 100 grams, twice as much as tomatoes. Grapefruit has 1,500 micrograms per 100 grams, 60% of the tomato's lycopene content. Red guava can exceed 5,000 micrograms of lycopene per 100 grams, surpassing tomatoes.
Lycopene affects our body by regulating a hormone called IGF-1, which is a growth factor secreted by the liver. People who consume a high-protein or meat-rich diet have higher levels of IGF-1, which stimulates cell growth and division and is a key factor in cancer development. Epidemiological studies with over 400,000 participants have found that higher IGF-1 levels in the blood are associated with increased cancer risk.
Lycopene helps regulate IGF-1, blocking its stimulation of body cells and thus moderating cell division. Of course, reducing protein and meat intake can also lower IGF-1 levels.
Finally, to get the most lycopene from tomatoes, it's best to cook them with fats. However, tomato juice can also break down cell walls and allow for lycopene absorption. This method also helps you get some heat-sensitive vitamins like vitamin C, achieving a dual benefit.
That's all for today!
Although much of the research discussed is not directly on humans, I encourage you to eat these vegetables more often. Eating them in abundance is unlikely to cause any side effects. Additionally, you'll also be getting rich amounts of trace nutrients and antioxidants. The benefits are numerous, so for cancer prevention, consider including more of these vegetables in your diet.
评⁰
請問醫師，若本身有免疫力低下，過敏體質，很多食物不能吃，如柑橘類，堅果類，花生，巧克力，草莓，小麥麩質類，甲殼類海鮮，鱈魚，鮭魚，內臟，番茄，瓜類，芋頭，胡蘿蔔，蛋黃，酒精，發酵類，全都不能吃。
在這種情況下，吃什麼都過敏，輕則尋麻疹，重則過敏發作嚴重腫脹甚至呼吸道併發症死亡。
在您提到的柑橘類等等防癌食物是不能吃的。
請問對於免疫力低下，過敏性體質很可能又三高的情況下，還能吃什麼來預防癌症？？？水煮肉？？花椰菜？？有其他的嗎？
0
要找你的
，
2:21 西芹
4:12 綠花椰、綠花椰苗、芽球甘藍
6:20 紅蘿蔔，初榨橄欖油、柑橘類
8:09 紫洋蔥、莓果
10:16 大番茄、大西瓜、紅心芭樂
😊😊😊
還有蘆荀
農 會代言
醫生
Many thanks 🎉🎉
@@林鈴媛 噢噢、9按o阿*請
第一次收到，非常喜欢！没有废话，不拖时间，争分夺秒传送知识。 就是喜欢这种风格的科普节目。
謝謝您☺️
同感。👍😊
芹、苗、綠花椰、紫洋蔥、葫蘿蔔、大蕃茄、初榨橄欖油、柑橘類...
👍👍
這醫師是農會的
謝謝您分享！願神賜大福於您！
请问如果已经患上癌了，可以吃吗？
@@NaNa-ex7mh我也想知道…
感恩張醫生的分享阿彌陀佛吃素是放生，會健康，念佛是消業障，消6道輪迴所造的業，消業障，增福慧，是好的報應
2500年前的佛陀是有吃肉的！只要心存感激吃肉即可🙏
預防勝於治療，張醫師功德無量！！
這是食療😂😂😂
感謝張醫師優質的講述，好人有好報，祝平安。
張醫師您好！我是乳癌原位癌患者，您的講解很清楚，看完之後對我的飲食營養方面很有幫助，感謝您的分享！辛苦您囉！感恩！
張醫生平安健康快樂👍🥰
非常感恩 張醫師❤
1.芹菜(芹菜素∼巴西利 洋甘菊茶 歐芹)2.綠花椰菜(蘿蔔硫素∼ 芽球甘藍) 3.紅蘿蔔(木犀草素∼橄欖油 薄荷葉 甘菊類水果)4.洋蔥(槲皮素)5.大蕃茄(茄紅素∼紅心芭樂 紅肉西瓜)
非常好喔
簡單說明易懂重點，真的非常優質的節目。看過ㄧ些大陸的醫療營養節目又臭又常，整整1個多小時卻廢話一堆，卻實用只有1種只要花10分鐘就容易吸收的知識。
對呀！為了要收視率 像阿媽的裹腳布 又臭又長😂😅😅😅😅😅
大推!! 我覺得醫師的影片都很有知識量❤ 期待持續出片
感謝支持🥰
感謝張醫師詳盡的解說！讚！！
感恩。祝平安喜樂
感恩 張醫師無私分享 功德無量
南無觀世音菩薩 🙏🙏🙏
直接了当简单明了，感恩。
感恩醫師❤
影片中這些食物也是我抗癌路上的重要飲食ㄧ部份，另外還有其他的也是需要一起食用增強抵抗力，補充營養抵抗標靶藥的傷害😅
他們也是我平常飲食很重要的一部分喔。
張醫師謝謝你，簡單明瞭給我們醫療知識，感恩。❤❤❤❤❤
感謝醫師，受益良多
也希望醫生,如果可以希望發揮你的所長可以辦演說,造福更多的人,在此祝醫生,平安,順心,一切如意,
講到巴西利的芹菜植化素最高，大蒜麵包上面的綠綠的就是巴西利。以前我在烘培店做大蒜醬就是用巴西利、大蒜、奶油、鹽，製作，擠在麵包上。
好健康的麵包👍
解释清楚，容易明白，感谢張医生。
說的很容易懂，很棒
沒有廢話一堆很受用
感謝張醫師😇🙏
張醫生謝謝你！易懂也易取得，謝謝張醫生。
植物在這世界對人環境有很大的幫助 大家要好好愛護植物啊
講解部分重點👍非常清楚，尤其是綠花椰需要破壞性（切碎）提升抗癌物質部分
非常感謝医師告誡🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏🙏
🎉🎉🎉❤❤❤ great wonderful 太棒啦這麼優極的研究文章來分享給我們真是太幸福了！太感動感恩感激了！感恩感恩感恩..........
感謝您的支持。
喜歡張醫師講話的方式，乾脆而有營養。🎉❤
謝謝你把優質對人體健康的蔬菜水果的營養成份告訴大家，給你按個讚👍
感謝張醫生用心講解，晚安
簡單易懂且豐富實用的資訊，真的很優質。對於那種又臭又長實際只說出只需花2分鐘就可以很豐富的節目方式我看2次就根本不想看。
感謝您
謝謝張醫師分享太棒了🌟🌟👏👏🌟
感恩張醫師提供這麼有價值的資訊，希望每個人都健康
都講重點，清楚明瞭👍
無意間看到張醫師的視頻，受益良多，非常謝謝你！🙏🙏❤️❤️
非常非常好 感谢张医师通俗易懂的讲解 获益匪浅
淺顯易懂
阿柴陪在你身邊🎉💗💗謝謝你的分享🙏🙏💗💕🥰還有章魚哥😂🤣😁😆
（天呀紫杉醇是我的惡夢但也感謝它救了我😅🎉👍👍）
很棒的醫生
解釋的很清楚
感謝張醫生，得到防癌豐富 知識，超級感謝！
很好的內容，謝謝醫生😊
已在podcast 先聽過，很具體的內容容易記住，很棒！有看有留言有按讚給❤❤❤
非常棒的資訊👍謝謝張醫生分享🥰
資訊受用 咬字清楚 謝謝張醫師
謝謝張醫師,我是乳癌4期目前治療中,我目前也只剩健保在維持治療,謝謝醫生祥細解說
加油 祝福妳
@@鄭冬冬-f3f 謝謝妳感激不盡
每天榨喝5磅紅蘿蔔汁，可加紅菜頭幫助肝排毒，補充D3, 碘, 不要食糖及澱粉
祝福你❤
加油！
优秀的医生！
謝謝張醫師，很受用的內容😊
謝謝張醫生的鼓勵
可以跟你加好友嗎？
以上張醫師所說的食材我都用在打綠拿鐵額外有加一些水果及薑黃
张医师，你的视频做的很好，字体颜色都很清楚。
声音也说的字字分明哦。
台湾的医生都很好，菩萨慈悲的心肠，星加坡大多数都是为了卖药。
他们都鼓励吃药 💊……
谢谢你的分享 🙏……
謝謝您❤️
這麼好的屏道訂閱率卻不高，希望大家多多訂閱😊😊😊
已馬上訂閱! 謝謝推薦😊
感謝您的支持🥹🥹🥹
辛苦了，謝謝
聽你的，立馬支援❣️
讚
非常感謝醫師，提供正確觀念
感恩分享,功德無量🙏🙏🙏
謝謝您功德無量阿彌陀佛❤
感恩!感恩!谢谢医师分享!非常好感恩!
超愛喝百分百蕃茄汁🥫
谢谢張医师，详细講述，还些好天然蔬菜👏🏻💪👍🏻
我也是第一次收看，訂閱，
網上是大海，要有缘，及喜看新主播及正能量和有实學，表述又有吸引之处👍🏻
張医師完全有我要的特点👏🏻👏🏻💪👍🏻
謝謝您☺️☺️
謝謝張醫師，很棒的防癌知識！🎉🎉🎉🎉🎉
受益匪淺謝謝
很迅速讲解感恩❤🎉
感恩博士菩薩心
祝福一
一
功德無量 感謝 感謝 👍👍👍
多谢张医生
青花椰菜有另一種隱憂，農藥下很重，花椰菜、高麗菜...等等蟲特別愛吃。🤣
謝謝您囉🥰🥰🥰🥰👍👍👍👏👏👏👏👏
謝謝張醫師 非常有棒的影片❤
可否請教張醫師 若正在服用抗凝血藥-拜瑞妥 (10mg) -
是否適合食用綠色花椰菜？
拜瑞妥是新型的抗凝血藥所以綠花椰菜不會影響喔
再請教張醫師
芹菜（西芹）以沙拉方式食用或是以煮熟方式可以保留更多的芹菜素？
@@林玲-g2s
看了这个视频，我又学到了新知识！感谢博主的分享，欢迎来海燕论坛交流!
感謝您。❤
讚👍！謝謝張醫師
感謝分享，這可以幫助許多人
張醫師你好, 這是我第一次看到你的節目,非常感謝你提供了這麼多珍貴的信息！
但我有二個建議；第一，可否同時輸入英文解說。 第二，可以加入 素菜 水果和其它重要體材的圖片或照片嗎？
因很多國外出生的第二三帶只會聽一些些國語, 但看不懂中文字。若能有英文說明及圖像, 那是最好不過了! 再次謝謝你的貢獻🙏
好的，之後會讓素材更豐富，另外現在我會把字幕的英文翻譯都放在留言區，可以參考喔
Wonderful massage and helpful
拜託請張醫師介紹蔬菜的時候可以拿樣本出來給觀眾看觀眾才知道是什麼種類
謝謝醫生，能夠分享優質資訊
謝謝你分享
謝謝你資訊❤❤❤❤
Thanks for sharing 😅 have a great day 🎉
現在的蔬菜大多數己改變了基因，也包括水果，更包括五豆糧食還有什麼抗癌鬥士可談，癌細胞也決於個人的基因，只有聽天由命自求多福了⋯⋯美國人基本上從小到大都吃芹菜，西蘭花🥦洋蔥土豆包菜等蔬菜，怎麼樣？也非常多得了無藥可救的病症。
牛番茄我會煮一鍋湯加一點油，滿滿的茄紅素跑出來，抗氧化吃幾十年了
多謝🙏，講解清楚分析很好👍，支持你！
謝謝張醫師分享🙏🙏🙏
我超喜歡吃花椰菜~超好吃
謝謝醫師😊
謝謝指引❤
性命身心靈腦健康
感恩+心態+因素多+道德+倫理+新加坡德福政策+正宗教信仰一等等一
請問張醫師蕃茄與紅西瓜及紅心芭樂如何吃可以攝取到，有聽說西瓜是？旋茄紅素不用加熱既人體可吸收？另外紅蘿蔔各種營養怕熱怕油嗎！嗎？打汁嗎？胡蘿蔔素，木樨？？要如何烹調或如何才能攝取到？❤❤❤❤❤❤❤❤❤非常讚，但是真希望有攝取該營養用那種方式營養最高且吸收最好😂😂😂😂😂😂🎉🎉🎉🎉🎉🎉🎉🎉🎉🎉超級讚
之後會另外製作一部影片，跟大家比較多種蔬菜在生吃跟烹調下的不同。至於西瓜跟紅心芭樂要充分攝取茄紅素，應該還是要像我在影片中講的打成果汁，只是西瓜汁太甜了，不能喝太多😝
衷心感謝🙏您的分享❤❤❤❤❤❤❤❤
現在的蔬菜大多數己改變了基因，也包括水果，更包括五豆糧食還有什麼抗癌鬥士可談，癌細胞也決於個人的基因，只有聽天由命自求多福了⋯⋯
感恩
謝謝
家人抗癌中受用無窮，非常謝謝醫生分享，已訂閱！希望醫生有機會分享飲食中碳水化合物的攝取量跟癌症之間的關聯🙏
請問張醫師 您是不是有提到 香菜也很棒的蔬菜呢❤❤❤❤
謝謝你醫師
Dr. Thank You Very Much 🌹🌹🌹
好節目，已訂閱
喜欢这个频道❤
謝謝分享
视频实在太优秀了,作为同行的我十分佩服，一定要向您学习。欢迎来海燕论坛交流!
這是我生了重病的體悟
同感
@@Danati 謝謝妳
我會將這個頻道盡量分享給所有知道的人
請問張醫生胡蘿蔔要生吃還是要煮熟才有抗癌的功效？謝謝你
胡蘿蔔生吃：保留最多的多酚類，以及片中講的木犀草素。他們是對抗癌細胞的主要成分。生吃胡蘿蔔我會把皮削掉。
胡蘿蔔煮熟：大大增加維他命A以及貝塔胡蘿蔔素的吸收率，但是多酚類跟木犀草素大部分會被破壞掉。
@@張適恆醫師 非常謝謝張醫生
請問張醫師，我目前在吃保栓通，哪可以吃綠花椰菜與薑黃粉嗎？謝謝你
可以，他們不會有交互作用
倒是要避免跟PPI這類的胃藥一起吃