26 ゆく年くる年・後編：来年の手帳／今年の出会い

from 日常を旅するラジオ · host 秋🇦🇺&ひとみ🇯🇵

Goal Digger Planner： https://migoals.com/pages/goal-digger-planner 高橋尚子さんの座右の銘： https://meigen.pt-hamamoto.biz/index.php?597 2021年の振り返りもくもく会note： https://note.com/kikikistory/n/n14b1e9b7cf77 --- Send in a voice message: https://podcasters.spotify.com/pod/show/nichitabiradio/message LISTENで開く

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26 ゆく年くる年・後編：来年の手帳／今年の出会い

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緣來好食德 RTHK.HK 人們每天在吃，但對於瓜果、豆類、蔬菜、五殼等食物，實在認識多少？食物的不同部分，如沒有吃掉的皮、外殼等，是否就要丟棄？我們會不會有眼不識泰山，不懂得怎樣吃，又或者不知道上天還賦予它們其他用途？春天吃韮菜，有人說是上佳的補肝之物；生食和熟食蓮藕，對人體有截然不同的果效；蘿蔔化痰、黃瓜減肥……中國人一向都有藥食同源的觀念，只是今時今日懂得靈活運用的不多。不少珍惜食物資源的朋友，想到把「多餘」的食物，自製更多美食或用品，譬如涼拌西瓜皮，是一道美味餐前小食；橙皮可以製成護髮水、清潔劑；廢油可以做肥皂；有些可食物加工造成紙張、染布……被人類遺棄的食物要告訴人類：我們還有用呢？不同文化，累積了不同「食」的智慧：不時不食、慢食、禪食、五色飲食、生機飲食、能量飲食等都讓我們從食的經驗中，更了解生命。 YOU ARE WHAT YOU EAT：多一些認識食物，我們就更有智慧去塑造自己，進而改變世界。李逆熵(李偉才)博士在「食德科學」環節中，更會為觀眾講解，為何人類面對食物，應體會科技的卑微，因而更要學會謙虛和珍惜。

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This episode was published on December 30, 2021.

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