기타 | Monthly Global News (11)
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작성자 관리자 작성일13-11-12 15:57 조회18,054회 댓글0건관련링크
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CTCF2 에서는 매월 기능성식품 관련 해외 주요뉴스를 선정하여 여러분께 소개해드립니다.
| 주제 | 기사 출처 | 게재날짜 | 기사원문 | |
| 1 | Organic foods may not be better | USA Today | 2013-10-02 Wednesday |
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| 2 | Eat seven portions of fruit and veggies daily | The Times of India | 2013-10-02 Wednesday |
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| 3 |  Turmeric: Indian kitchen’s wonder spice |
The Times of India | 2013-10-04 Friday |
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| 4 | Eating a big breakfast may increase fertility: study | The Times | 2013-10-04 Friday |
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| 5 | Foods that help sleep better | The Times of India | 2013-10-04 Friday |
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| 6 | An apple peel a day keeps fat away | The Times of India | 2013-10-07 Monday |
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| 7 | Green smoothies: Full of health benefits or hype? | USA Today | 2013-10-07 Monday |
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| 8 | 7 super foods: Boost energy, prevent cancer | The Times of India | 2013-10-07 Monday |
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| 9 | Paleo? Volumetric? DASH? Popular diet plans have pros and cons that should be weighed. | The Washington Post | 2013-10-08 Tuesday |
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| 10 | Beets, Raw and Cooked | The New York Times | 2013-10-08 Tuesday |
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| 11 | Health benefits of oregano | The Times of India | 2013-10-08 Tuesday |
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| 12 | Reasons you should drink green tea | The Times of India | 2013-10-10 Thursday |
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| 13 | Alkaline diet is the latest food fad | The Times of India | 2013-10-10 Thursday |
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| 14 | Exercise as Preventive Medicine | The New York Times | 2013-10-10 Thursday |
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| 15 | 5 ‘unhealthy’ foods that are in fact healthy | The Times of India | 2013-10-11 Friday |
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| 16 | Walnuts are good for you | The Times of India | 2013-10-11 Friday |
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| 17 | 11 Plant-based anti-ageing foods | The Times of India | 2013-10-11 Friday |
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| 18 | Breaking the Cycle of Poverty: How Milk can Help | The Washington Post | 2013-10-11 Friday |
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| 19 | 7 Foods that make you stink | The Times of India | 2013-10-14 Monday |
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| 20 | Good health essentials: whole grains and fiber | Japan times | 2013-10-14 Monday |
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| 21 | New salmonella outbreak in chicken resists antibiotics | USA Today | 2013-10-15 Tuesday |
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| 22 | How diet affects the way we think | The Times of India | 2013-10-15 Tuesday |
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| 23 | Potatoes dangerous when sprouts grow | The Korea Times | 2013-10-16 Wednesday |
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| 24 | 4 superfoods for good health | The Times of India | 2013-10-16 Wednesday |
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| 25 | Peppers Stuffed With Rice, Zucchini and Herbs | The new York Times | 2013-10-17 Thursday |
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| 26 | Eat kale for good health | The Times of India | 2013-10-17 Thursday |
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| 27 | Foods you shouldn't eat daily | The Times of India | 2013-10-17 Thursday |
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| 28 | Mediterranean diet cuts risk of stroke | USA Today | 2013-10-18 Friday |
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| 29 | Start Your Day Right: The Importance of Breakfast | The Times of India | 2013-10-18 Friday |
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| 30 | Does Boiling or BakingVegetables Destroy Their Vitamins? | The New York Times | 2013-10-21 Monday |
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| 31 | Probiotics’ benefits go beyond digestion | The Washington Post | 2013-10-21 Monday |
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| 32 | The best foods for clear skin | The Washington Post | 2013-10-21 Monday |
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| 33 | Feed your Boomer body better | USA Today | 2013-10-22 Monday |
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| 34 | Fight age with these foods | The Times of India | 2013-10-22 Monday |
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| 35 | Broccoli Stem and Red Pepper Slaw | The New York Times | 2013-10-23 Wednesday |
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| 36 | Things to do to stay brain sharp | The Times of India | 2013-10-23 Wednesday |
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| 37 | Recipe: Leafy greens with onions, walnuts | The Times of India | 2013-10-24 Thursday |
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| 38 | Fun salad recipes with fruits to detox and cool down | The Times of India | 2013-10-24 Thursday |
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| 39 | The week in health: 5 things you need to know | USA Today | 2013-10-25 Friday |
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| 40 | 5 alternate sources of vitamin D | The Times of India | 2013-10-25 Friday |
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| 41 | Pomegranates help burn fat, increase blood flow | The Times of India | 2013-10-25 Friday |
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| 42 | Food tradition with a long shelf life | Japan Times | 2013-10-28 Monday |
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| 43 | Can you eat greens for breakfast, too? | The Times of India | 2013-10-28 Monday |
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| 44 | Don't eat anything when really hungry | The Times of India | 2013-10-28 Monday |
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| 45 | MilletPolentaWithTomatoSauce, Eggplant and Chickpeas | The New York Times | 2013-10-29 Tuesday |
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| 46 | BrownRiceBowlWithOvenBaked Miso-Glazed Tofu, Red Peppers and Kimchi | The New York Times | 2013-10-29 Tuesday |
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| 47 | Three-lows in recipes Tofu salad | The Korea Times | 2013-10-29 Tuesday |
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| 48 | Farro or Bulgur With BlackEyed Peas, Chard and Feta | The New York Times | 2013-10-30 Wednesday |
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| 49 | Lead detected in imported juices | The Korea Times | 2013-10-30 Wednesday |
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| 50 | The myriad goodness of kiwi | The Times of India | 2013-10-30 Wednesday |
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| 51 | Why fish oil should be a part of your diet | The Times of India | 2013-10-31 Thursday |
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| 52 | Salads too can make you fat! | The Times of India | 2013-10-31 Thursday |
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| 53 | The making of Kimchi, from the inside out | The Korea Times | 2013-11-1 Friday |
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| 54 | The goodness of coconut water | The Times of India | 2013-11-1 Friday |
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| 55 | Eating too much fish detrimental to health | The Times of India | 2013-11-04 Monday |
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| 56 | Fruit intake is increasing while juice and carbonated soft drink consumption is decreasing. | USA Today | 2013-11-04 Monday |
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| 57 | Daily Vit D dose helps stave off diabetes | The Times of India | 2013-11-04 Monday |
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| 58 | Herbal Supplements Are Often Not What They Seem | The New York Times | 2013-11-05 Tuesday |
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| 59 | Whole Wheat Almond Biscotti | The New York Times | 2013-11-05 Tuesday |
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| 60 | Tomatoes and garlic protect male health | The Times of India | 2013-11-05 Tuesday |
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| 61 | Q&A: I have prediabetes. What should I eat? | The Washington Post | 2013-11-06 Wednesday |
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| 62 | Top 5 super foods with healing powers | The Times of India | 2013-11-06 Wednesday |
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| 63 | Gluten-Free Raisin Pistachio Biscotti | The New York Times | 2013-11-07 Thursday |
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| 64 | Recipe: Leafy greens with onions, walnuts | The Times of India | 2013-11-07 Thursday |
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| Turmeric: Indian kitchen’s wonder spice |
| Turmeric termed as a wonder spice is a part of every Indian household. Apart from adding taste and colour to a dish, it also has health properties. The use of turmeric dates back nearly 4000 years to the Vedic culture. Most Indian recipes will always have a common ingredient i.e a pinch of turmeric. In India, turmeric is considered as a healer's spice. It is also considered auspicious in Indian households. In many parts of India, when wedding invitations are sent, people mark these invitation cards with a pinch of turmeric mark on one side as a sign of happiness and good fortune. In states like Odisha when a family goes into mourning after the death of a loved one, they eat food without turmeric for 10 days. The food without turmeric during these times symbolises loss and grief. There is hardly any dish — vegetarian or non-vegetarian in which Indians don't put a little bit of turmeric. Turmeric is part of pickles and chutneys as the yellow colour adds a nice tinge and taste as well. A simple lentil dish with a pinch of turmeric and green chilly tastes delicious. Similarly, while making khichdi, one adds turmeric to give that wonderful yellow colour. The turmeric plant which is called 'haldi' is grown in many parts of India and fresh turmeric looks a little like small pieces of ginger and the turmeric plant is commonly called 'haldi'. Turmeric is also used in Indian traditional medicine systems. It contains the flavonoid curcumin, known for its anti-inflammatory properties. It detoxifies the liver, fights allergies, stimulates digestion and boosts immunity. Traditionally, women used to have a bath using a paste of turmeric and oil as it is excellent for skin.  |
| 인도 주방의 경이로운 향신료 |
| ‘경이로운 향신료’로 명명된 강황은 모든 인도 가정에 있어 중요한 부분을 차지한다. 음식의 맛과 색을 더하는 것뿐만 아니라, 건강성분 또한 함유하고 있다. 강황은 거의 4천여년 전으로 거슬러 올라간 인도의 베데문화로부터 사용되어 왔으며, 대부분의 인도요리법에 강황을 일반적인 재료로 첨가하고 있고, 인도에서 강황은 ‘치료의 향신료’로 여겨진다. 또한 인도 가정에서 강황은 상서로운 것(길조, 吉兆)로 여겨진다. 인도의 많은 지역에서, 결혼식에 초대할 때, 행복과 행운의 상징으로 초청장 한쪽에 강황을 표시하여 보낸다. 인도 동부 오디사(Odisha) 같은 주에서는, 사랑하는 사람의 사망 후 상중(喪中)에 있을 때, 그 가족들은 10일 동안 ‘강황이 들어있지 않은 음식’을 먹는다. 이 애도 기간 동안 ‘강황이 들어있지 않은 음식’은 상실과 슬픔을 상징한다. 채식주의자든 채식주의가 아니든 인도인에게 있어, 강황이 조금이라도 들어가지 않은 음식은 거의 없다. 강황은 피클과 처트니(과일∙설탕∙향신료와 식초로 만드는 걸쭉한 소스) 소스를 만드는 데있어 노란색으로 멋진 빛을 감돌게 하고 맛 또한 좋게 하는 재료이다. 강황과 그린칠리를 곁들인 간단한 렌즈콩 요리는 매우 맛이 있다. 마찬가지로, 키츠디(쌀과 렌즈콩, 달 등으로 만든 인도 음식)를 만들 때 맛깔스런 노란색을 내기 위해 강황을 첨가한다. ‘할디(Haldi)’라고 불리는 강황은 인도의 많은 지역에서 자라며, 갓 채취한 강황은 작은 생강조각처럼 보인다. 강황은 또한 인도의 전통의료계에서 사용되고 있으며, 항염증 성분으로 알려진 커큐민이 함유되어 있고, 간해독, 항알러지, 소화촉진 및 면역력을 증강시킨다. 전통적으로, 인도 여성들은 피부에 탁월한 강황과 오일을 섞은 반죽을 목욕하는데 사용하였다. 기사 출처 < The Times of India > 기사원문 |