Showing posts with label CHEMICALS 化学剂. Show all posts
Showing posts with label CHEMICALS 化学剂. Show all posts
日本「添加劑之神」的懺悔 告訴你什麼東西不能吃
這是一則數年前就引起很大轟動的故事，可惜添加劑的問題並未因此而絕跡於市。也許我們需要時常的溫故知新一番。
本文作者：安部司[日]，從事食品添加劑工作20多年，人稱「添加劑活辭典」、「食品添加劑之神」
一次偶然事件，卻讓他陷入深深的自責，於是辭職，開始做關於添加劑的演講，帶領普通消費者深入食品加工的“背後”。
>> 改變我人生的“肉丸事件”
那天是我女兒的三歲生日。
當時我就像拚命三郎那樣工作，很少在家裡吃飯，半夜回家也是常有的事。所以女兒過生日我必須要補償一下，那天早早就結束工作回家了。
餐桌上擺滿了妻子準備的飯菜。其中，有一個盤子裝著肉丸，上面插著可愛的米老鼠牙籤。我隨手拿起一個扔進嘴裡，頓時僵住了。
那不是別的，正是我開發的肉丸。
只要是純的添加劑，即便是混在食品里，哪怕有100多種，我也可以用舌頭一一分辨出來。
那個肉丸就是我調配的化學調味料、黏著劑、乳化劑的味道。
我急忙問道：“這是怎麼回事？xx生產的嗎？”
妻子若無其事地回答我“是啊，xx生產的啊”，說著便拿出袋子給我看。
沒錯。的確是我自己開發的商品，只是因為上面插著米老鼠牙籤，又澆上了妻子做的湯汁，所以竟疏忽得沒有一下子看出來。
“這種肉丸很便宜，孩子又喜歡，所以經常買。一端出這個來，孩子們就會搶。”
我抬頭一看，女兒、兒子都正在津津有味地吃著那種肉丸。
“等、等、等等！”
我慌忙用兩隻手捂住了盛著肉丸的盤子。身為父親的我做出這種慌張的舉動，家裡人都愣住了。
@ 真相：肉丸是這樣做出來的
那種肉丸作為超市的特賣商品，是一個製造商委託我們開發的。
那個製造商採購了大量便宜的肉碎。肉碎就是從牛骨頭上剔下來的幾乎不能稱之為肉的那部分，一般用來製作寵物飼料。
於是他來找我商量，看看用這些肉碎能做什麼。
首先，加進一些已經不能下蛋的雞的肉餡，以增加分量。接著加進一種叫做組織狀大豆蛋白的東西，以便製作出柔軟的感覺。使用大量牛肉濃汁、化學調味料等來增加味道。同時為了使口感嫩滑，還加入了豬油、加工澱粉等。另外，還加進了黏著劑、乳化劑等。由於是使用機器進行大批量生產，所以作業起來也容易了許多。
為了使顏色好看，我還使用了著色劑；為了延長保質期，使用了防腐劑、pH調整劑；為了防止退色，使用了抗氧化劑。
這樣，肉丸就基本上做好了。
最後，再往裡混入用添加劑做出的“具有調味汁和調味番茄醬味道的東西”。把這種湯汁澆在肉丸上，放入真空袋子里加熱殺菌，商品就完成了。整個製作過程大概使用了二三十種添加劑，真可稱得上是“添加劑堆”了。
我開發的這種肉丸，一盒的售價不到100日元（約合人民幣6.8元）。價錢之所以定得這麼低，是因為成本才二三十日元。產品一上市，立刻大受歡迎，得到了小孩子和家庭主婦的喜愛。那是開發之初就制定的目標。那個製造商都笑得合不攏嘴了，據說他僅靠這一種商品的利潤就蓋起了一座大樓。
“爸爸，為什麼那種肉丸不能吃？”
沉浸在肉丸製作過程中的我，聽到孩子天真的聲音，一下子回過神來。
“總之這個不能吃，不許吃！”
我取走盤子，一邊做著不成解釋的解釋，一邊陷入深深的自責。
@ 食品廠長：我自己是不會吃的
在此之前，這種肉丸對我來說，還是值得驕傲的。將本來已沒有用處即將丟棄的東西製成食品，一方面有利於環保，另一方面對於那些連一元錢都要省的家庭主婦來說，簡直就是福音。
但是，那時我才清楚地認識到，我根本不希望自己的孩子吃這種肉丸。
那晚，我徹夜未眠。
可能這個比喻不太恰當，但我覺得添加劑就像軍工產品一樣，我和那些出售殺人武器、中飽私囊的“害人的商人”難道不是一丘之貉嗎？
"不能再這樣下去了"我這樣想。
原先我置若罔聞的一些話漸漸在我的腦海里浮現出來。
某工廠的A廠長總在私下裡說：“我那裡特價出售的火腿根本不能吃。”
鹹菜加工廠的B廠長也經常說：“雖然價格超低，但還是不要買我們家鹹菜的好。”那是把發黑的蔬菜漂白後，用合成著色劑上色而成的。
那個做袋裝藕的製造商C也說：“我們自己是不會吃那種藕的。”這是當然的嘍，看到烏黑得像垃圾一樣的藕一瞬間變白的過程，只要是神志清醒的人就都不會吃。
餃子店的D老闆、豆腐店的E老闆也都這樣說。
聽說，我住的城市患遺傳過敏性皮炎的孩子比起其他地方要多得多。我難道不應該為此承擔幾千分之一的責任嗎？一想到這個問題，我便受到良心的譴責。
當然，我並沒有犯法。我一直嚴格遵守國家制定的使用方法、標準和用量來使用添加劑，並且在產品標籤上也做了明確標示。
但這樣也抹不掉我的罪惡感。
雖然醒悟得比較晚，但既然已經“覺醒”，就不能再繼續這樣工作下去了。於是第二天，我辭去了工作。
@ 食品添加劑是“敵人”嗎?
其實，大規模的現代食品工業，就是建立在食品添加劑的基礎上的。如果真的不加入食品添加劑，只怕大部分食品都會難看、難吃、難以保存，或者價格高昂，消費者是無法接受的。
我前一陣去出差。要早上5點從家裡出發，乘坐7點的飛機。因為沒有時間吃早飯，上飛機前我就在機場買了三明治和咖啡。我一邊吃，一邊數那個三明治里使用了多少種添加劑。結果有30多種。
午飯也是在行程中吃的。想到必須補充點營養，於是就挑了一份菜比較多的便當。算起來，也加入了近40種添加劑。
這樣，光早上和中午，我一共攝取了70多種添加劑（包括重複的）。
可是事實上我也得到了方便，花不太高的價錢就可以輕鬆解決一頓飯。
現在我們的飲食生活變得如此豐富，無論何時何地，都能買到想吃的東西。正是由於食品加工的發達，我們才能夠享受到這種“方便”。
促進食品加工發展的無疑就是食品添加劑。
過度使用添加劑確實是個問題。但是“食品添加劑=毒害”這樣一刀切的話，解決不了任何問題。仔細想來，我們實際上很早以前就已經和添加劑打交道了。
做饅頭的發酵粉小蘇打也是添加劑。凝固魔芋用的氫氧化鈣也是添加劑……
抹殺添加劑帶給我們的好處和“恩惠”，一味地嚇唬人，是沒有任何意義的。
不應該單純地把添加劑作為敵人加以拒絕，而要想想如何與其打交道、如何面對它，自己所能接受的程度。
這才是關鍵。
廚房沒有的東西就是添加劑
什麼是食品添加劑？
科學家可能會這樣解釋：“在食品製造過程中和在以加工或保存為目的的過程中，通過添加、混合、浸潤及其他方法，使用於食品里的東西，其作用是……”
但是我的解釋很簡單，“食品添加劑就是廚房裡所沒有的東西”。
廚房裡有醬油、砂糖、鹽、醋等基本調味料。可能也有化學調味料（谷氨酸鈉），此外像是添加劑的東西就是小蘇打、發酵粉之類的了。如果是自己腌鹹菜，可能還有給蘿蔔鹹菜上色的梔子色素。但是，沒有人會用防腐劑山梨酸，也不會用苯甲酸、增稠劑、胭脂紅、亞硝酸鈉和多聚磷酸鹽。
@ 凡是廚房裡沒有的東西、想像不到的東西，就是食品添加劑。
這樣，在挑選食品時，盡量不選擇含有很多“廚房裡沒有的東西”的，自然而然就能夠買到添加劑少的食品。
消費者要想真正避免攝入大量食品添加劑，唯一的方法就是自己購買新鮮天然的食品原料，花費一些時間，按照傳統的方式，親自動手製作健康的家庭食品。
>> 做到五點遠離添加劑
1、仔細看好“背面”
在超市買東西的時候，有多少人會看“背面”？
希望大家買東西的時候，務必養成翻過來看“背面”的習慣。
然後，依據“廚房裡沒有的東西=食品添加劑”這一公式，盡量買含“廚房裡沒有的東西”少的食品。
當然，要找到一點不含“廚房裡沒有的東西”的食品是不可能的。但是，要找到所含數量少的食品，還是可能的。
以袋裝蔬菜為例。有的在配料表裡只寫有蔬菜的名字，還有的寫有漂白劑、pH調整劑、抗氧化劑等添加劑的名稱。看了“背面”再買和不看就買，區別還是很大的。
這樣，就算沒有關於添加劑毒性的相關知識，也能夠挑選到安全性高的食品。
2、選擇加工度低的食品
買食品的時候，要盡量選擇加工度低的食品。
以米飯為例。自己買來米，用家裡的電飯煲煮的話，添加劑為0。
要加工成冷凍肉飯或飯糰，需要加進調味料（氨基酸等）、甘氨酸等添加劑。
如果沒有時間自己做飯，也不要輕易地依賴最終產品（冷凍肉飯或飯糰），而是選擇中間階段裝在袋子里的米飯，再花點工夫自己稍作加工。
蔬菜也是一樣。新鮮蔬菜是沒有添加劑的，但是切好了的蔬菜和袋裝沙拉當中，會用到次亞氯酸鈉來殺菌。
我不是說加工度高的食品絕對不能食用。偶爾吃一兩次也沒什麼問題。只是，我建議大家不要頻繁地食用，平常盡量自己動手做，實在不行的時候再買現成的。
你是選擇花點工夫呢，還是選擇添加劑？
希望大家仔細考慮清楚後再做決定。
3、“知道”了以後再吃要反省
“根本不可能全部親手做。”
每當我說到添加劑的時候，經常會聽到這些聲音。
在如今這樣一個時代，完全不依賴添加劑，全部親手做確實有些困難，偶爾使用這些東西也是沒辦法的事。
但是，如果知道了自己正在吃些什麼的話，就一定會對家裡人及自己產生歉疚的心情。即便不是很清楚食品添加劑的毒性及危害，但只要知道自己今天家裡人吃進嘴裡的加工食品里含有添加劑，就一定會產生一種要親手製作的衝動。這周有三天都依賴加工食品了，剩下的幾天要親手做给大家，是不是會這樣想呢？
有了這樣的愧疚之情，接下來才會想到要讓家人吃上自己親手做的飯菜。所以，不要說“根本不可能全部親手做”這種話，用一周的時間試試看。
4、不要貪便宜
超市打價格戰，僅通過省去中間商傭金的方法，商品價格不會便宜到兩三成。在價格戰的背後，有像我這樣的人以及食品加工業者在暗中活動。
如果有廠商對我們說，香腸以前都賣398日元，明天起想賣298日元，那我們的工作就是在不改變利潤的前提下，做出298日元的東西。也就是降低對原材料的要求，使用添加劑做出“相應的產品”。
但是，對於這種“相應的產品”，消費者只會看價錢，覺得“這麼便宜，真走運”，就買走了。便宜是有原因的。這一點請務必牢記在心。
5、具有“簡單的懷疑”精神
具有“簡單的懷疑”精神，這是與添加劑打交道、挑選加工食品的第一步。
“為什麼顏色這麼漂亮？”
“為什麼這麼便宜？”
“為什麼這種袋裝沙拉一直不會蔫？”
具有這種“簡單的懷疑”精神是一切的開始。
超市裡賣的一種胡蘿蔔，一袋三根、100日元一袋。
“為什麼自然培育的蔬菜會這樣整齊劃一呢？”
究竟有多少人具有這種“簡單的懷疑”精神呢？
三根胡蘿蔔大小、形狀、顏色完全相同，重量也幾乎一樣。要培育出這種“標準樣品”的胡蘿蔔，要使用大量的農藥和化學肥料。
不管怎麼說，具備了這種“簡單的懷疑”精神之後，在挑選加工食品的時候，務必翻過來看看“背面”，真相自然而然就會出現。
來源：網文，作者：安部司
責編：祥和
URL（本文網址）: http://big5.soundofhope.org/node/694742
Top 5 Chemicals in Processed Foods that Ruin Your Health
Processed foods are edible items that have been dehydrated, canned or boxed, and with added chemicals in them. It is said that manufacturers have thousands of preservatives, colorants, flavorings, additives and other substances to choose from that they may add to their processed goods. It is for this reason why so many health authorities are advising the public against the consumption of anything processed available at the supermarkets and restaurants.
Below you will find some of the worst ingredients added to all sorts of processed food items. If you spot any one of them on the label, immediately put the product back on the shelf to save yourself from the various health hazards it may bring.
Artificial Sweeteners
If you think that artificial sweeteners are good for you because they contain zero calories and they won’t cause a spike in your blood glucose levels, think again. Medical professionals say that artificial sweeteners are worse than the real deal. For instance, amino acids in aspartame, according to studies, attack the cells and leave them overly simulated, causing a toxic cellular reaction. Sucralose, another artificial sweetener that is said to be hundreds of times sweeter than sugar, can exacerbate diseases involving the intestines.
Artificial Flavorings
You could be flooding your system with several different chemicals each time you consume any processed food with artificial flavoring. That’s because a single artificial flavoring used by today’s manufacturers may be composed of numerous chemicals. For instance, it is said that there are almost 50 different chemicals found in artificial strawberry flavoring. Some artificial flavorings may also leave a negative impact on your various organs. Diacetyl added to microwave popcorn to give it a buttery flavor, for example, may cause Alzheimer’s disease.
Artificial Colors
Who likes to eat processed food that features a delectable color if it can leave you with cancer in the long run? According to the experts, even food dyes approved by the government can cause an assortment of negative impact on the health. For example, blue no. 2 dye added to candies and beverages was linked by studies to the development of brain tumors. On the other hand, yellow no. 5 dye added to various baked treats had been associated with cancer as well as hyperactivity and hypersensitivity among kids who consumed it.
Preservatives
The addition of preservatives helps extend the shelf life of processed goods. Their use is good for manufacturers but terribly bad for a consumer like you. For instance, sodium benzoate in fruit juices and sodas had caused some behavioral changes among children. Sodium nitrite commonly found in processed meats had been linked to cancer of the stomach and colon. These chemicals may help preserve foods, but they are definitely incapable of keeping your optimum health intact.
Monosodium Glutamate
Chinese foods are not the only ones that contain monosodium glutamate or MSG, but also so many of the processed items you can readily buy at the supermarket. This chemical is added to enhance the flavor. The problem with MSG is majority of it is comprised of glutamic acid which is basically the same chemical used by your brain and nerves to conduct certain processes. Even though the government says that MSG is not bad, many experts beg to disagree. Studies have shown that MSG could trigger problems such as Alzheimer’s, Lou Gehrig’s disease, learning disability and others.
FDA Approved: Toxic Decayed Meat Being Sold As “Fresh”
After reading this you may never trust Congress or the FDA again, let alone corporate chain grocery stores.
This toxic practice makes seriously decayed meat look fresh for weeks and is banned in many countries including the European Union and Japan.
Many consumers are unaware that over 70% of beef and chicken in the United States and Canada is treated with poisonous carbon monoxide gas and the FDA allows it, despite the known public health risks.
A bill was introduced in Congress that would require the labeling of meat that has been treated with carbon monoxide but it was never enacted and the topic was swept under the rug entirely. [Bill: H.R. 3115 (110th) introduced on July 19, 2007; never enacted.]
This practice makes meat appear and smell fresh even when contaminated with harmful bacteria such as Clostridium botulinum, Salmonella, Campylobacter, and E-coli 0157:H7.
Carbon monoxide makes meat appear fresher than it really is by reacting with the meat pigment myoglobin to create carboxymyoglobin. This bright red pigment masks the natural telltale signs of spoiled meat such as rank odors and slime. Meats containing carboxymyoglobin will appear red and fresh for days or even weeks beyond the point of spoiling.
Ironically, while it has allowed the used of carbon monoxide packaging, the FDA has also warned of the significant safety concern accompanying the use of reduced oxygen packaging (such as carbon monoxide packaging) stating that “the inhibition of the spoilage bacteria is significant because without these competing organisms, tell-tale signs signaling that the product is no longer fit for consumption will not occur.”
Cooking meat cannot eliminate the health problems that could occur when toxins are present, but not readily apparent, because of carbon monoxide. Even when contaminated meats are properly cooked, some toxins can survive.
The FDA’s acceptance of the GRAS (Generally Regarded As Safe) notifications for the use of carbon monoxide in fresh meat is illegal because it ignores existing Federal statutes and regulations. Precisely because of the potential for carbon monoxide to mask the appearance of spoilage and promote consumer deception, FDA regulations (Section 173.350) expressly prohibit the use of carbon monoxide in “fresh meat products.”
The FDA has evaluated the issue of carbon monoxide use in meat products on at least three separate occasions yet they claim carbon monoxide is still GRAS.
Regulations of the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) also prohibit the introduction of ingredients in fresh meat that function to conceal damage or inferiority, or to give the appearance the product is better or of greater value.
Because of these safety concerns, many countries have banned the use of carbon monoxide in certain foods. The European Union prohibited the use of carbon monoxide in meat and tuna after the European Commission’s Scientific Committee on Food concluded:
“The stable cherry-color can last beyond the microbial shelf life of the meat and thus mask spoilage.”
Canada, Japan and Singapore have similarly banned the use of carbon monoxide in tuna.
In addition to the public health concern regarding foodborne illness, Prevent Disease reports:
Carbon monoxide (often referred to as CO) is a colorless, odorless, tasteless gas, one measly oxygen molecule away from the carbon dioxide we all exhale. But that one molecule makes a big difference in that it does very, very bad things to the human body at very, very low concentrations.
CO is toxic because it sticks to hemoglobin, a molecule in blood that usually carries oxygen, even better than oxygen can.
When people are exposed to higher levels of CO, the gas takes the place of oxygen in the bloodstream and wreaks havoc. Milder exposures mean headaches, confusion, and tiredness. Higher exposures mean unconsciousness and death, and even those who survive CO poisoning can suffer serious long-term neurological consequences.
Endocrine Disrupting Chemicals Are a Major Threat to Human Health
According to a newly released report by the International Federation of Gynecology and Obstetrics (FIGO), which represents OB-GYNs in 125 countries, chemical exposures represent a major threat to human health.
Toxic chemicals are all around us; in our food, water, air, and countless commonly used products and goods, and this onslaught is having a definitive effect — even when exposures are relatively low.
This is particularly true during pregnancy and early infancy. According to the report:
“Exposure to toxic environmental chemicals during pregnancy and breastfeeding is ubiquitous and is a threat to healthy human reproduction.”
The report is being shared during this year’s global conference on women’s health issues in Vancouver, British Columbia.
The group warns that international trade agreements currently under negotiation lack protections against toxic chemicals, and they also urge health professionals in all countries to advocate for policies that help prevent toxic exposures and ensure a healthy food system.
Environmental Chemicals Threaten Human Health and Reproduction
The FIGO report homes in on a number of the most pervasive toxins, including:
• Pesticides
• Air pollutants, such as diesel fumes
• Plastic chemicals, such as Bisphenol-A (BPA) and phthalates
Among the health outcomes linked to these toxic chemicals are:
• Miscarriages
• Stillbirths
• Cancer
• Reduced cognitive function
• Hyperactivity
The Cost of Chemical Exposures Is Significant
The costs associated with these health outcomes are staggering. For example, in Europe, costs associated with exposure to endocrine disrupting chemicals alone are estimated at 157 billion Euros (which is approximately $177.1 billion) per year.
In 2008, the cost associated with childhood diseases linked to toxic exposures in the US was estimated at nearly $77 billion.
To understand just how severe chemical exposures have become, consider this: each year a total of 9.5 trillion pounds of chemicals are manufactured or imported into the US, which translates into 30,000 pounds per American!
All of these chemicals “go” somewhere... They go into food production, building materials, household products, personal care items, furniture, clothing — you name it, it will probably have a variety of chemicals in it.
Chemical emissions and runoff also contaminate our soils, water, and air. As noted by Mother Jones:4
“Dr. Tracey Woodruff, an associate professor at the University of California-San Francisco, says while there are ways individuals can limit their exposure — including building better health practices overall and eating a pesticide-free, healthy diet — more needs to be done to protect everyone.
‘You can do some things to enhance your resiliency to disease or decrease chemical exposures,’ she says, ‘but there are a lot of things that are not in your control.’
That's why FIGO... is calling on health professionals and legislators to support policies that prevent exposure and offering recommendations that could help mitigate health risks, including increasing access to healthy food and incorporating environmental health into health care.”
醫生不會告訴你的秘密!!! 請勿再服用 "Panadol 普納多" 了!!!
以前我在大學的時候 化學老師告訴我們說 ：如果想自殺 ，不要笨到吃安眠藥 。吃普拿疼 Panadol ，一次吞個二十顆 ，保證連送急診室的機會都沒有 ！ 親愛的朋友: 你知道嗎 ，吃一個普拿疼會殘留在身體五年
先前有一個空姐，因為每次月經來就會疼痛不已，但又礙於工作必須經常性的站立，
只好每個月都吃普拿疼解經痛，沒想到才將近三十歲的年紀，就開始洗腎了。
千萬不要掉以輕心，又再亂服成藥！
最好還是去醫院看病或做婦科的檢查，要記住喔！
並且告訴你的朋友，我一個叔公在美國的大藥廠擔任資深研發博士，
他從來都不吃普拿疼的～ 因為真的很傷肝 (但是肝是沒痛覺神經的)。
他說美國人頭痛都吃ASPIRIN ～因為它所含的水楊酸會使將血管擴張～使血液流暢 ...
經證實它還可以防腸癌。
ASPIRIN的唯一缺點是對有胃病的人有影響 (因血管擴張，會使胃潰瘍加劇～)
所以我每次看到普拿疼的廣告就很反感～ 大家有看過最近普拿疼的廣告嗎？
有個爸爸感冒不吃藥，原因是因為吃藥有副作用，
但是媽媽說，普拿疼不含阿司匹林不傷胃。
雖然整個廣告沒說到普拿疼沒副作用，但是這個廣告還是有很大的問題， 會讓人家以為普拿疼沒副作用，普拿疼雖然不傷胃，但是卻傷「肝」
(因含有乙醯、苯酚，故傷肝)。 小孩吃太多可能會引起「勐暴性肝炎」，而有肝炎的病人更是禁吃，
尤其是B 型肝炎剛感染的時候，有點像感冒，有些人就會吃普拿疼，
但是這是很不好的喔，會使你的GOP 、 GPT都昇高很多，
所以藥是不能亂吃的~~ 市面上各大品牌的感冒藥及止痛藥都有副作用，某些品牌的副作用傷腎，有些品牌的傷肝。大多數的止痛藥都會傷肝，西藥則幾乎都傷腎。
這是很嚴重的，我身邊的朋友，就有這種親身經歷。
一顆膠囊，七處灼傷...... 嚴重吧！
不是食道受傷後改用喝的，就會不痛哦！
那是連唿吸，吞口水，都非常痛的！
很多人因為感冒，所以在服用膠囊時都使用溫熱水，
但不知若膠囊無順利到達胃，那是會很嚴重的。
快快修正你的服藥觀念哦！
普拿疼PANADOL是安全的藥品嗎？
第一步，還是先介紹「Acetaminophen」(乙醯胺酚)這個東西！這是一個「解熱鎮痛」的藥物，直接作用在腦部阻斷疼痛傳導，達到止痛退燒的效果，且副作用不多，在孩童和孕婦都可以安全使用。此藥物經由口服後吸收迅速，藥效持久，同時代謝排除也容易，無明顯體內殘留現象，對於各類輕中度疼痛的療效不錯。只有在酗酒或有嚴重肝臟疾病的人身上，要經由專業醫生評估後使用。
在劑量的使用上，對於滿四十公斤體重的健康成年人而言，劑量是每四到六小時一次，每次 500mg。一天最高劑量是 4000mg，相當於八顆 500mg 的藥丸，所以我以前是這樣跟學弟妹講的：「原則上一天吃四次，飯後和睡前各一顆，如果效果不夠的話兩餐之間可以再加一顆，睡前吃兩顆。如果 24 小時內吃了八顆藥病人還在痛，就該考慮使用其他止痛藥物。不過臨床上病人通常一天吃四顆沒效果就會要求換藥了。」通常十二歲以上且體重達四十公斤的小孩子可以使用成人劑量，不過要給十二歲以下的孩子使用這類藥物時，還是要依照醫師指示！關於藥物的劑量調整，有興趣的人可以參考這個英文網站：http://www.drugs.com/dosage/acetaminophen.html
各種普拿疼PANADOL成分大解密：
接下來就一一討論各個產品的成份和大家應該知道的觀念吧！
1. 普拿疼膜衣錠：Acetaminophen 500mg。
2. 普拿疼加強錠：Acetaminophen 500mg，Caffeine (咖啡因) 65mg。
3. 普拿疼速效錠：Acetaminophen 500mg，Sodium bicarbonate 630mg。
4. 普拿疼肌立長效錠：Acetaminophen 665mg，賦形劑。
普拿疼「加強錠」只是多加了咖啡因
「普拿疼膜衣錠」就是前面說的 500mg 乙醯胺酚，這個大家應該都知道了。至於「普拿疼加強錠」只是添加了 65mg 的咖啡因，雖說加了咖啡因通常會讓止痛的效果比較持久，而咖啡因本身也具有部分止痛的效果。
但是我不推薦這個東西！因為有的人很敏感，吃了咖啡因會心悸反而更不舒服，而對於常常喝咖啡的人而言這麼一點點咖啡因又沒啥用，所以請不要被「加強」兩個字所迷惑了！
「速效錠」吃了比較快不痛？
「普拿疼速效錠」則是加了 630mg 的 Sodium Bicarbonate，讓藥物的吸收加快。這邊要好好解釋一下，目前知道乙醯胺酚的吸收是在胃和小腸，不過在鹼性的環境下溶解崩散的速度會比較快，因此就理論上來看，配合著鹼性的 Sodium Bicarbonate 一起服用可以中和胃酸以加速胃排空和藥物的腸道吸收速度，讓藥物吸收變快，作用應該會比較快才對…. 理論上是沒有錯！實際上呢，有在吃止痛藥的人都知道，止痛藥物最有效的用法是「還沒痛之前就吃」！等到痛了才吃，效果都很差，所以你吸收快也沒用，反正效果都不怎麼樣~~~ 如果你去看過相關的研究結論就會更覺得好笑：「The role of the dissolution rate of Panadol ActiFast Tablets in vivo at gastric pH is unknown. Therefore the role of tablet dissolution in the speed of action of Panadol ActiFast Tablets is unclear.」整句話在說「對於藥物實際上在人體的胃部溶解的速度不是很清楚，所以實際上藥物的吸收對於止痛效果產生的速度有多少影響也不是很清楚」…… 然後廣告說「普拿疼速效膜衣錠之主成份 Acetaminophen 在人體內吸收進入血液循環的速度比一般普拿疼錠兩倍快速，因此能更快到達痛源。」！？
你自己的官網都說「普拿疼膜衣錠在服用後 10 分鐘即可在血中測試到 Acetaminophen」，但是一般人吃了藥之後十分鐘就不痛了嗎？那「速效錠」是不是應該吃了五分鐘就不痛了？我個人誠心的建議是這樣的：「如果希望藥物吸收能更快，可以考慮直接磨粉吞服！不過蠻苦的就是了~~~」
肌立長效錠千萬不能磨粉
不過「普拿疼肌立長效錠」這個厲害！採用特殊的釋放技術，讓藥物可以慢慢釋放出來，維持血中濃度，使得藥效維持比較久，我個人認為這種藥才有「貴」的價值！因為是獨特的雙層錠設計，結合速放劑型與長效劑型。
所以絕對不能磨粉！要整顆吞服！還有，它的劑量比較重，所以一天最多吃六顆，而不是八顆！
伏冒錠成分裡含「升壓藥」
5. 普拿疼伏冒錠
接著要談談「伏冒」，因為「感冒」是一種綜合症狀，所以這一系列都是「複方」！「普拿疼伏冒錠」的成份有 Acetaminophen 300mg，Phenylephrine HCI 5mg，Noscapine 10mg，Terpin Hydrate 20mg，Caffeine 15mg，Vitamin C 30mg。首先，主力有效成份只放 300mg 實在讓人不解！難怪大家都對這個東西沒有好感！
而 Phenylephrine HCI 是一種「血管收縮劑」，臨床上是用來當「升壓藥」的，作用在鼻黏膜讓血管收縮的結果可以緩解鼻塞的症狀，不過千萬不要忘記這是「升壓藥」啊！所以你可以發現，官網上面的警語一堆…. 真奇怪，明明改用偽麻黃素 (pseudoephedrine) 就安全多了說。其他成分就止咳化痰，沒啥好談。
平平都是「伏冒」功能成分差很大
6. 普拿疼伏冒加強錠
7. 普拿疼伏冒止咳錠
8. 普拿疼伏冒鼻炎錠
好啦，這三種藥的 Acetaminophen 都是 500mg，讓人對於「伏冒錠」的 300mg 非常難以理解！
再來，「伏冒加強錠」只是把「伏冒錠」的各個成份加量而已，引用「門市小藥師」說的話：「只是把劑量放到正常劑量而已。阿～忘了說～他的一般錠藥放的很輕～你就知道他們多黑了！」
(從普拿疼來看台灣人悲哀的用藥習慣…http://m.gamer.com.tw/home/creationDetail.php?sn=1213346) 而且老實說，沒有使用抗組織胺成份的結果就是對於流鼻水問題比較沒有幫助，雖然官網宣稱「無嗜睡副作用，不影響日常作息」，但是卻沒有提到這一點！
Yucky news for McDonald's lovers !!
I knew there was a reason why I like Jamie Oliver!!
Hamburger chef Jamie Oliver has just won a battle against one of the largest fast food chains in the world. After Oliver showed how McDonald’s hamburgers are made, the franchise announced it will change its recipe.
According to Oliver, the fatty parts of beef are “washed” in ammonium hydroxide and used in the filling of the burger. Before this process, according to the presenter, the food is deemed unfit for human consumption.
According to the chef and presenter, Jamie Oliver, who has undertaken a war against the fast food industry: “Basically, we’re taking a product that would be sold in the cheapest way for dogs, and after this process, is being given to human beings.”
Besides the low quality of the meat, the ammonium hydroxide is harmful to health. Oliver calls it “the pink slime process.”
“Why would any sensible human being put meat filled with ammonia in the mouths of their children?” asked the chef, who wages a war against the fast food industry.
In one of his initiatives, Oliver demonstrates to children how nuggets are made. After selecting the best parts of the chicken, the remains (fat, skin and internal organs) are processed for these fried foods.
The company, Arcos Dorados, the franchise manager in Latin America, said such a procedure is not practiced in the region. The same applies to the product in Ireland and the UK, where they use meat from local suppliers.
In the United States, Burger King and Taco Bell had already abandoned the use of ammonia in their products. The food industry uses ammonium hydroxide as an anti-microbial agent in meats, which has allowed McDonald’s to use otherwise “inedible meat.”
Even more disturbing is that because ammonium hydroxide is considered part of the “component in a production procedure” by the USDA, consumers may not know when the chemical is in their food.
On the official website of McDonald’s, the company claims that their meat is cheap because, while serving many people every day, they are able to buy from their suppliers at a lower price, and offer the best quality products.
(26/01/2016)
*If the "FAST FOOD RELATED PERSONS" do not admit any of such chemical used, then why there is a statement of ".....after Oliver showed how McDonald’s hamburgers are made, the franchise announced it will change its recipe....." stated above ??? FUNNY RIGHT ?!
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