Description
十多年來，加工食品的色素頻繁爆出食安問題，像是： 「銅葉綠素」違法添加在食用油中。 工業級「碳酸鎂」加在「胡椒粉」。 「二甲基黃」加在豆干內。 現在的「蘇丹紅」加在辣椒粉、醬料、餅乾中。 「原型食物」相對安全，癌症關懷基金會支持「全食物運動」，在辛香料的選擇上，建議以新鮮的「洋蔥、青蔥、胡椒粒、辣椒、薑、薑黃」來做為日常飲食中的調味，就能減少加工食品對食安的𥏑慮。 台灣國人「大腸癌」發生率全球第一，這些年來陸續出現大腸癌年輕化的現象，不可不慎。 #加工肉 #黃淑惠 #乳癌 #加工食品 -- Hosting provided by SoundOn
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