http://v.qq.com/page/u/j/b/u0176hjjyjb.html 　　“让食物成为你的疗身配方 让你的疗身配方成为你的食物” -希波克拉底。 　　这条信息来自现代医学创始之父，而这部全新的记录电影将为你解读该信息。电影能直截了当，快速地让你认清自己目前的健康状况。尚且不论人们用了数十亿美圆经费去研究能治疗我们遭受的慢性疾病和每日的病痛的所谓的 药物，而且用一大堆有毒的治疗方法和低营养的食物去恢复本身早已中毒不浅而且过度放纵的人的健康肯定是毫无用处的。由于自身对事实真相的求知欲，James和 Laurentine还有一支摄影队伍以及有着精湛的编辑和制作技术的EnzoTedeschi开始了这项”对健康有益的真相“的任务。电影制片人采访了几位在”食物自然疗法“方面的佼佼者，他们都声称很多人都在摄取不适当的营养伤害自己的身体，而且有些特定的食物，补充物和解毒疗法甚至可以用来治疗一些象被”临终诊断为癌症“一样致命的慢性疾病。该电影力求揭露职业病而且要在同时去探求如何安全，低廉并且高效地使用营养品和补充物以防止或是逆转潜在的致病因素。电影导演二人组独立资助了电影从头到尾的拍摄，为的是力求不带任何偏见，向世界传达简明扼要的信息。

《健康饮食的真相》美国发行版。

《饮食养生汇》是湖北卫视打造的一档美食健康养生栏目。有着21年主持经验、凭借亲切感性的主持风格和温文尔雅的形象深受亿万观众喜爱的宋英杰，被湖北卫视选中接替刘仪伟，继续与观众一同探寻“健康养生与饮食那些事儿”。 如今，现代人的许多健康问题都和“吃”有关，良好的饮食习惯能够防病、治病。《饮食养生汇》立志成为百姓的饮食健康顾问。自2013年3月26日平民养生类节目《饮食养生汇》开播以来，节目所倡导的“健康、养生、有机、节省”的生活方式和理念深入人心，以全新的姿态赢得了观众的认可。

DISCOVER THE INTERPLAY OF HISTORY AND CULTURE BEHIND SOME OF THE REGION'S MOST ICONIC CUISINE ON CULINARY ASIA 　　A heaving pot of cultures and tradition, the myriad offerings of Asian cuisine have for years delighted people all over the world. Today, their distinct and complex flavours feature prominently across chic restaurant menus and their once foreign-sounding names are now on the tip of every well-travelled diner's tongue. But most are oblivious to how, why, or even where these delicious dishes originated. Discover what makes Asian cuisine such a huge favourite the world over, and what it means to people in the region on CULINARY ASIA. 　　In practically all festivals and celebrations in Asia, food is a prominent feature. More than just an all-you-can-binge series about food, CULINARY ASIA chronicles the culture and identity of a nation through its culinary history, revealing surprising origins and intriguing stories of people and places behind iconic dishes such as Japanese sushi, Korean kim chi and Taiwanese oyster rice noodles. Each episode of CULINARY ASIA takes a look at famous dishes associated with a particular country and explores the intricate mix of culture that has defined these favourites, despite colonial rule and external influences. 　　Step into Thailand and discover the importance of achieving a balance between the five fundamental flavours in each dish. Revel in haute cuisine from the royal kitchens of the Mughals in India and learn about the influence of religion and the British rule. In Japan, witness how the Japanese define their contemporary cuisine through ingenious recreations and reinventions, led by the principle of "Kodawari". Feel the soul of high-tech haven Korea through a fiery and sassy gastronomic trip. Follow the transformation of Taiwan's cuisine as we embark on a journey to trace the footprints of change. Savour the fusion of flavours that is Malaysia, an exotic hodge-podge of different races and cultures, influenced by migrants and colonial rule. 　　With its treasure trove of culture and tradition, Asia's cuisine has much to offer. CULINARY ASIA reveals the innovations and inventions that Asian cities have adopted to bring its cuisine to greater heights. 　　CULINARY ASIA episode descriptions: 　　Thailand 　　Unknown to many, the culinary voyage of Thailand is not just spiked with sweet and spicy flavours, but a need to balance five fundamental flavours in each dish or the overall meal. With a dash of fresh herbs and spices, come savour Thailand 's culinary history with ancient recipes from a curious collection of Funeral Books. Discover the old-world secrets behind the ubiquitous Tom Yam Soup - Bangkok street-stall style, then get a behind-the-scenes look at the sport of Muay Thai and the varying tastes of regional curries that fuel its champions. In a rare twist of pace, experience Buddhist spirituality and the ancient Zen art of Thai healing through its culinary offerings. 　　India 　　The most populous democracy in the world is well-known for its contagious Bollywood culture and yes, curry varieties. But is there more to Indian cuisine than curry? India explores the many foreign influences that have coloured Indian culture and cuisine over the centuries. Let your senses be your guide as India journeys though the exotic world of spices from the royal kitchens of the Mughals and learns about the influence of religion and British Raj on food. Discover a cuisine that is ever-changing, one that defies definition... readily adopts and adapts outside influences yet still manages to remain intrinsically Indian. 　　Japan 　　A country where development takes place at lightning speed, Japan is considered by many to be the birthplace of some of the most groundbreaking - and eccentric - innovations in the history of humankind. From the high aesthetics of modern architecture to brassy street culture, manga comics to instant ramen, Japanese ingenuity has changed the way we live and the way we eat. Japan is a gastronomic playground where radical innovation meets ancient tradition, and where tradition itself has evolved to stake claim to the 21st century. 　　Korea 　　Korea, the tenth largest economy in the world, has been consistently dishing out fancy mobile phones, flashy cars and cool electronics to the rest of the world. However, modern day Korea, home to the world's ninth biggest film and pop industry, is serving up a taste of its cultural heritage and recipes from centuries ago. Some of Korea's food icons bear historical roots that can be traced to Chinese and Mongolian influences, as well as one of the longest and most powerful monarchy - the Joseon Dynasty. Amazingly in recent years, modern Korean cuisine has spread its wings of popularity around the world, spinning a culinary renaissance among Koreans and others worldwide. 　　Taiwan 　　Also known as "Ilha Formosa" (which means "the beautiful island"), Taiwan has more than 500 years of dated history and is a food paradise with an amazing array of diverse cuisines. An immigrant society with more than 90% population being Han Chinese, Taiwanese has the good fortune of fusing the best culinary skills from chinese mainland's eight major streams of cooking techniques, from the hot and spicy Sichuan food to the simple rustic Hokkien cuisine. Food-loving Taiwanese have adopted a democratic and open mindset towards other influences, be it exquisite techniques of making sweet treats from their Japanese colonial masters or the use of raw ingredients from her indigenous aboriginal people. 　　Malaysia 　　Is it possible to define Malaysian cuisine? That's the question this episode seeks to answer as we embark on a culinary adventure across Malaysia. Along the way, discover a nation of varied races and cultures, and her history of migrants and the British colonial rule. The migrants may have brought their own recipes when they settled here but through the years, those recipes have created a fusion of flavours that is inimitably Malaysian. Prepare yourself for a banquet of Chinese favourites, signature Malay dishes, colorful Indian banana leaf cuisine, the fusion food of Peranakans and old-world Western cuisine with a twist.

Dating app，或者轉個字母叫 Eating app，皆因本世紀無數男男女女都在 app 上覓食，由餐檯上吃到床褥上，有空再約多幾次！三個單元故事，三組男女，因 dating app 以食會友，發明出 Food Buddies 的關係。 　　沉悶 IT 狗阿德（吳肇軒 飾）用盡一生運氣，終於得到大數據之神的憐憫，邂逅開朗女神 Asha（蘇皓兒 飾）。誤打誤撞，大數據之神還幫他們進入多元愛情宇宙，一齊 match 到好 woke 的 Jan（談善言 飾），三個人原來都可以盡興♪？ 　　幸福人妻 Kelly（衞詩雅 飾）有日收到衛生署通知，丈夫在 dating app 感染群組之中，立即成為全港皆知的失婚中女。 Kelly 下載 dating app 尋覓慰藉，match 到魅力不凡但熱衷 NTR 的 BJ（柯煒林 飾），手把手調教她成為一個慾食女人。其後 Kelly 再遇上有社交恐懼的 A0 小鮮肉 Man（唐浩然 飾），一女兩男開始迷失在這場愛情遊戲 (ᐢ⑅> . <⑅ᐢ) ！果然飲食男女，人之大欲存焉！

讲述了人类饮食习惯的改变过程，食物大批量生产所带来的一系列后果，以及肥胖与瘦弱的根源是什么，其中，一定有你想象不到的结论。

介绍四川几种特色的菜与小吃做法与特点：麻辣火锅、农家菜、八一路小吃、江水鱼、风味鸡

这部纪录片揭露了世界各地受欢迎的饮食方式，以及这些饮食隐患背后，关于减肥和营养的误解。

介绍四川几种特色的菜与小吃做法与特点：麻辣火锅、农家菜、八一路小吃、江水鱼、风味鸡

In <Is Sugar The New Fat?>, Nigel interviews a number of people including pediatric endocrinologist Dr Robert Lustig, CEO of the New Zealand Food and Grocery Council Katherine Rich, and food technologist Melanie Walsh. Each of these people bring very different perspectives to the discussion around sugar. Dr Lustig is one of the most outspoken voices against sugar. As the Director of Clinical Pediatrics at San Franciso Hospital, he carries not only a wealth of knowledge, but also has seen countless cases of what sugar does to the human body. His stance is there is no question as to whether sugar is toxic. He compares its effects with alcohol and tobacco, and doesn’t beat around the bush as to how harmful it is. 　　Nigel very powerfully and cleverly illustrates the information that he is presenting with various on-location visits and interviews. He starts with a supermarket to examine the sugar content of common foods like tomato sauce, baked beans, and Marmite. He then visits a renal dialysis unit in Auckland to interview the haematologist and his patients with conditions secondary to obesity. The most eye-opening and difficult part to watch was in an operating theatre in Nelson where he interviews a dental surgeon as he pulls the teeth of children as young as two years old due to severe dental decay. The surgeon states that this level of decay can only be caused by sugar consumption. In my work as a paediatric nurse, I am constantly shocked at the amount of children who are given a supply of sugary drinks and are even given soft drinks, fruit juice, and milo in their bottles! 　　Nothing is more convincing, though, than when Nigel volunteers his own diet and body as an experiment. Stating that he does regular exercise and considers his diet to be pretty healthy other than a couple of treats here and there, he is clearly shocked at what the results of his blood tests show. As a result, he decides to quit sugar to see if that shows any improvement. The results speak for themselves. His blood results improved dramatically and he lost about 3.5kg and a belt size. 　　Nigel’s thinking around what is a healthy diet is very typical of our society. Most people are oblivious to how much sugar they are consuming every day, much of it hidden in everyday foods. Fortunately, thanks in part to the increased attention given by the media and documentaries like this one, our society is beginning to become more aware and more concerned about sugar consumption. In fact, the NZ Food & Grocery Council is so concerned about the increased attention towards all the sugar that’s added to food that they flew anti-tax campaigner Chris Snowdon here the same week as Nigel Latta’s documentary was released.