49
飲食與健康
飲
食誤區
謝基立
（內科教授）
Xiu Ki Li
JOTTINGS ON DIETARY
FALLACIES
Dietary fallacies abound.
Stewed pork in brown sauce
has fat, but fat is an essential
dietary ingredient - vitamins A,
D and E, are only soluble in fat;
the high-density lipoprotein
(HDL) absorbs cholesterol and
transports them to the liver. The
myth that the turtle has anti-
cancer properties and chicken
promotes cancer spread in our
body was broken by a Japa-
nese research: no anti-cancer
properties in turtle; chicken
does not spread cancer but a
very nutritious food. The myth
that excessive calcium ends up
in kidney stones is broken by a
Harvard University Study - with
adequate calcium intake, di-
etary oxalic acid combines with
it to form the insoluble calcium
oxalate that passes out with our
stools and ironically prevents
calcium oxalate kidney stones.
The protein in bird's nest and
sharks' fins is not first-class
protein; sharks' fin is collagen
that could be contaminated by
mercury; abalone is rich in
globulins but we may not have
such deficiencies; sea cucum-
ber is not easily digested.
Remember, traditions may well
be unhealthy, e.g., even the joy-
ous birthday cake cream top-
ping has trans-fatty acids that
increase your risk of coronaries!
也 談 飲 食 誤 區
一日三餐，從主食到副食，從肉魚禽蛋到山珍海味，為
身體提供營養，滿足機體對營養要素和熱能的需求。選擇食
物，不但要注意花色品種，質和量，還要講究科學合理的搭
配與烹飪技術，以利人體消化與吸收。以往由於人們缺乏營
養學方面的知識，對一些食物的營養成分與營養價值沒有足
夠的認識，以為價錢貴的食物就是營養價值高，而不惜花重
金購食；有的由於害怕某些食物對身體不利，而“因噎廢
食”，不敢問津；還有的以為感官性狀好，特別是口感好
的，就是好的食物，而大啖一頓。隨著當今科學技術發展與
進步，人們對食物的成分和營養價值有了進一步的認識，以
往一些似是而非的看法得到澄清，偏見得以消除。這裡舉幾
則飲食認識誤區敘述如下，希望引起公眾注意。
不必忌諱紅燒肉
紅燒肉是一道家常菜，民間又稱為“五花肉”，係用連肥帶瘦
的豬肉（通常取“腿花”或“肋條”）製成的，是許多下廚主婦的拿手好
戲。紅燒肉色、香、味俱全，鮮美可口，見了令人饞涎欲滴，想
吃個痛快。據說，毛主席生前也愛吃紅燒肉。可是，如今不少人
尤其是上了年紀的人，對紅燒肉視若洪水猛獸，不敢貿然下筷，
