不生病之真法之二：为什么？为什么？为什么？

为什么一天刷百次牙，仍然满口蛀牙？为什么天天漱口，仍然防止不了口臭？为什么愈战痘，反而痘痘愈多？为什么小孩愈加照顾，反而愈不健康？为什么愈减肥，反而愈肥胖？为什么骨骼会疏松？为什么记忆力会衰退呢？

为什么会罹患癌症、尿毒、糖尿病、中风、高血压？为什么医学愈进步，疾病反而愈多？为什么浑身不舒服，医院仍检查不出病来？你知道人体内的毒素有多少吗？

为什么“真药医假病，真病无药医”？台湾有句俗语：“身衰而运低”，为什么？你知道“酸能蚀骨腐肉”让人致病吗？

素食者易有营养不足之虑吗？您知道“布丹”是古代道家修炼失传已久的不传秘宝吗？你现在是否为痛经感到困扰呢？你是否已结婚多年仍无小孩呢？

如何才能使下一代不输在起跑点上？

您是否为了自己或家人的健康，求助无门而烦恼呢？您是否希望小孩不近视、不蛀牙、不感冒、不生病吗？您想确保家人健康无病与延年益寿吗？

本书或者可为您分忧解劳！本书乃自古以来人类梦寐以求的长命无病真法，不以头痛医头，脚痛医脚为手段，而是从人体健康基础著手，使人人皆能获得真正的健康，不必终生依赖药物维生；进而让自己或亲友免于步入倾家荡产或家破人亡的悲剧。佛门云：救人一命胜造七级浮屠；帮助人类健康，功德无量！

不生病之真法之一：作者简介

当年获得这一本奇书，如获至宝。为了不让它失传，也为了让更多人读到这本好书，我决定把它一篇一篇的上传至我的部落格，让有缘人能接触到它。希望大家读后告诉大家，功德无量。

不生病之真法（揭开人类生命、命运、健康之奥秘）是由张家瑞医学博士著作。他本名保成，是台湾台南县人。出生于1945年6月。他是中国天津中医学院医学士，国际医科交流大学医学博士。作者致力于人体小宇宙自然法则之研究，对人体健康、医学已有重大之突破。九十年代开始旅居大陆宣导、传授健康真理，深受大陆医学界人士肯定与好评。

How to choose what the body needs?如何选择自己身体所需要的食物？

Our earliest nutritionist was our nose and tongue. When we smelled foods that were needed, we would salivate. We would also find the food to be delicious. After we had enough, the taste of the food would change. Sometimes the difference is in just one bite.

However, later with the introduction of food processing, heating and seasoning, our basic sense of smell and taste became very confused. We lost the ability to determine what our bodies needed. Even though we eat a lot, it is not necessarily what our bodies need. It is not surprise that the sickness follows.

Therefore, we have to eat natural foods that are without artificial ingredients or without food processing, in order to recover our natural abilities of smelling and tasting. We may not reinstate our abilities overnight, but improvement will definitely be achieved after some times.

如何选择自己身体所需要的食物？

鼻子和舌头是我们的营养学家

我们最早的营养学家就是鼻子和舌头。如果我们闻到自己身体所需要的食物时，就会流口水，进而吃进口里则会觉得美味无比。等到吃够时，食物的味道就会立刻变得不好，有时只是一口之差。

加工品让嗅觉和味觉糊涂

后来我们人类在食物上加工、加热、加调味料，使得嗅觉和味觉完全糊涂了，分辨不出那些食物是身体所需，那些是调味而来的。虽然我们吃得很多但不一定是我们身体所需要的，因此疾病紧接而来。

我们必须吃没有经过加工的食物，慢慢训练恢复我们的嗅觉和味觉。虽然不能立刻恢复，但慢慢训练自然会有进步。

Lapis Lazuli Light: Eggs raise blood cholesterol and promote heart disease被过分宣传的蛋

At the University of Minnesota, scientists found that a diet with 380mg of egg yolk cholesterol per day caused an average blood cholesterol level 16mg higher than a diet with only 50mg cholesterol.

At the Harvard School of Public Health, Dr. Mark Hegstead achieved similar results, found that each 100mg of egg yolk cholesterol raised blood cholesterol levels in adult men an average of four to five mg.

A 12% rise in blood cholesterol level amounts to a 24% rise in heart attack risk.

蛋对血胆固醇的影响

在所有的食品当中，蛋的胆固醇是最高的。在明尼苏达大学，科学家们发现含有三百八十毫克蛋黄胆固醇的一天分饮食，会使得平均血胆固醇比只含五十毫克胆固醇的饮食高十六毫克。哈佛大学公共卫生学系的Dr. Mark Hegstead发现每一百毫克的蛋黄胆固醇，会使一个成年男人的血胆固醇增加约四到五毫克。

蛋与心脏病有关吗？

血胆固醇增加百分之十二等于得心脏病的风险增加了百分之二十四。

Planetary Emergency 地球告急

Our planet is in crisis, global warming is getting more and more serious, what are the resaons that cause to this global warming? This video will tell you the answers. What can we do now? BE VEG GO GREEN.

Tai Chi or other exercise are the best treatment for the blues

(Source: AFP Relaxnews)

US researchers reported recently that a gentle, westernized version of the ancient Chinese martial art Tai Chi can lift depression in order people.

Depression in older adults is the subject of serious concern, with millions over 65 experiencing depression, and men over 85 facing increased risks of suicide. Yet, about half of all cases of depression go undiagnosed and untreated, although experts say depression is the most treatable form of mental illness.

US researchers at UCLA measured the effectiveness of weekly Tai Chi exercise classes along with a standard depression treatment involving medication for a group of depressed seniors.

The Tai Chi group found greater improvement in their levels of depression – “along with improved quality of life, better memory and cognition, and more overall energy” – than the group for which the standard treatment was paired with a weekly health education class.

“Depression can lead to serious consequences, including greater morbidity, disability, mortality and increased cost of care”, said Helen Lavretsky, a UCLA professor-in-residence of psychiatry. “With Tai Chi, we may be able to treat these conditions without exposing them to additional medications.”

If you or someone you know is experiencing mild depression, Jonathan Ellerby of the famed US Canyon Ranch in Arizona, recommends a few easy tips before seeking medication or diagnosis such as examining a few other areas of their life first.

“In short, sleep, exercise, diet, exposure to natural light, meaningful relationships, and an overall sense that your life choices are reflective of your true values are the foundations of wellbeing, mood stability, and a positive outlook”, he wrote on the Psychology Today website.

The good news, he adds, is that if you do in fact have a medical condition, these steps will only help you manage the problem. “ Many psychiatrists are convinced that this short list of factors along with some therapy and meditation tools are really all it takes to manage most forms of depression.”

American author and physician Andrew Weil suggests regular aerobic exercise as the best cure for the blues. He recommends 30 minutes of continuous activity at least 5 days a week and suggests cutting caffeine and checking your medications to see if any over-the counter or prescription drugs might be contributing to depression.

Pulut Tatal / Pulut Tekan Recipe蓝花糕食谱

Pulut Tatal is a Nyonya food made of glutinous rice. Although this traditional food is quite common in Malaysia, but you can hardly find it in the market. Before Chinese New Year, my wife’s friend had requested her to prepare some foods for a function organized by Lapis Lazuli Light (Malaysia). One of the foods she made was Pulut Tatal. The response was encouraging especially when it was served together with eggless Kaya (pumpkin jam). Some participants of the function had even asked the organizer whether the Kaya is for sale. Here is the recipe of this Pulut Tatal:

Ingredients A:

a)      500g glutinous rice, washed and soaked overnight, let it dry

b)      250ml coconut milk

c)       A pinch of salt

d)      A few pieces of pandan leaves, knotted

e)      A few pieces of banana leaves

Ingredients B:

a)      20 pieces of Bunga Telang (butterfly pea flowers)

b)      Some water

Method:

1.       Put pandan leaves on soaked and dried glutinous rice.

2.       Wash and put banana leaves into boiled water, take out and let it dry.

3.       Put glutinous rice into bamboo steamer to steam for 15 mins.

4.       Wash and pound the flower. Mix with some water and boil it. Strain and extract the indigo colored water and set aside.

5.       Add the salt in coconut milk and stir it.

6.       Add the coconut milk in glutinous rice and stir it.

7.       Continue to steam for another 15 mins or until it is cooked.

8.       Take out 1/3 of glutinous rice and mix with indigo colored water.

9.       Mix this indigo colored glutinous rice with original glutinous rice. Pour it out into a container laid with banana leaves and press it.

10.   Wait till it is cold, cut into pieces and serve it with kaya (pumpkin jam).

蓝花糕是马来西亚娘惹的传统糕点。虽然如此，这道糕点却很难在市场上买得到。农历新年前，太太的友人邀请她为马来西亚琉璃光的一项活动准备食物，其中一道就是这蓝花糕。其反应非常好，得到参与活动者的赞赏。以下就是蓝花糕的食谱：

材料A:

a)      500克糯米，洗净，浸过夜，沥干

b)      250毫升椰浆

c)       1 小匙盐

d)      数片香兰叶，打结

e)      数片香蕉叶

材料 B:

a)      二十朵蓝花

b)      少量的水

做法：

1.       把香兰叶放入浸过夜且沥干的糯米。

2.       先把洗净的香蕉叶煮一煮，捞起沥干，备用。

3.       大火蒸糯米，约十五分钟。

4.       将蓝花和水放入小锅中，以小火煮成靛蓝色的蓝花汁。

5.       把盐加入椰浆，搅匀。

6.       在蒸十五分钟过后的糯米内倒入椰浆，搅匀。

7.       再继续蒸十五分钟或至全熟。

8.       把三分之一的白糯米饭加入蓝花汁，搅匀。

9.       再把蓝花糯米饭加入白糯米饭内，稍微搅拌，倒入铺上香蕉叶的容器，压平。

10.   冷却后切块，佩上加椰（Kaya）享用。

The Science of Luck

By Drawk Kwast, Creator of The Alpha Male Lifestyle

The biggest reason you don't have the life you want is because you are focused on what you aren't getting. You see only your lack of luck.

Successful people live life as they desire because they focus on what they are getting. These people see all their options, and when they receive the benefits from wisely acting on the options, everyone else calls them lucky.

It was Machiavelli who told us that success is 50% luck, and the rest is how we respond to that luck through cunning and bravura.

Personally I believe that life is only 10% what happens to me and 90% how I respond to it, but this goes way beyond seeing the glass half empty or half full. This is the difference between seeing the glass or dying of thirst.

Most people hold the belief that some are just born lucky and others are not. They believe somehow that "fate" decides the lucky.

The most interesting thing to me about the concept of luck is that the world's biggest experts on the subject seem to be the ones who do not have it. The day I came to this realization was the day I realized the concept of luck was flawed.

Think of it like this. What if the biggest experts on financial investing were all bankrupt and the people with the most money had no idea how they did it? It would tell you that something else is going on that no one is seeing. This is how it is with luck.

Ask a lucky person why they are so lucky and the most popular answers will be either that they don't know or that it's because they expect good things to happen to them. The flaw in the logic of the second statement is simple. If you had been unusually lucky your entire life, would you not also start to expect it?

Ask a person who considers themselves unlucky about luck and expect everything from an emotional rant to a lengthy pseudo-scientific explanation based on something completely irrelevant like the day they were born on.

They will include that the "fact" (as they see it) that because their luck has been so bad for so long, it means that their luck has to be about to change for the better. Ask them about a person who is lucky and they will tell you that because they have been so lucky for so long, they should be careful because their luck is about to run out. None of this is necessarily true. I have known people who spend their entire lives falling on their face and I have known people who always land on their feet, no matter what happens. The key to what I am about to show you is in the last part of that sentence, "...no matter what happens." This has nothing to do with luck. It's pure science.

There was a very interesting study done on luck by Richard Wiseman, a psychologist at the University of Hertfordshire. He gave a newspaper to both a group of "lucky" and a group of "unlucky" people. Both groups were asked to look through the newspaper and tell him how many photographs it contained. On average, the unlucky people took about two minutes to count the photographs, whereas the lucky people took just seconds.

Why? Because the second page of the newspaper contained the message: "Stop counting. There are 43 photographs in this newspaper." This message took up half of the page and was written in type that was more than 2 inches high. It was staring everyone straight in the face, but the unlucky people tended to miss it and the lucky people tended to spot it followed by adjusting their actions based on what they found.

It's not about luck. It's about keeping your eyes open.

I am the type of person who is considered lucky. I learned how to be lucky. I interact with as many people as possible to create as many opportunities as I can for myself. I separate from the negative and pursue the positive in very creative ways. I know when to hold on to value that others don't see and when to let go for something better that I usually find hiding right in front of my face. It's not that I have better luck than other people; it's that I can see things that others can't.

Drawk Kwast is a life coach. His methods are unconventional, and he makes no apologies as he tells you how to dominate the competition at work and ultimately achieve a fulfilling life.