2016年2月26日 星期五

Delayed aging to bring $7.1 trillion by 2060


The economic value of delayed aging and longevity research is $7.1 trillion by 2060

The economic benefits of living longer and healthier lives are expected to significantly outweigh the costs over the next 50 years.
RESEARCHGATE.NET

2016年2月25日 星期四

 檢驗:德國暢銷啤酒均含除草劑草甘膦(Glyphosat)

科研檢驗:德國暢銷啤酒均含除草劑

人們原本普遍認為,說起啤酒,德國一定首屈一指。但德國一家環保科研機構在最新一輪針對德國暢銷啤酒的檢查中發現了超出飲用水標準的除草劑農藥殘餘。被檢驗的酒商在第一時間予以反駁,稱相關指責實屬“荒謬”。
Deutschland München Umweltinstitut testet 14 Biere auf Glyphosat
此次慕尼黑環境研究所檢驗了14種2105年德國最暢銷的啤酒
(德國之聲中文網)到了2016年,德國的啤酒"純釀法令"(Reinheitsgebot)出台就已經有500年的歷史了。該法令規定,德國啤酒只能以大麥芽、啤酒花、水和酵母四種種原料製作。但德國慕尼黑環境研究所(Umweltinstitut München)本週二(2月25日)發布的調查報告卻發現在德國最受歡迎的啤酒並不十分"純淨"。
Warsteine​​r Brauerei - Logo
Warsteine​​r Pils在中國市場上也有銷售
慕尼黑環境研究所就此針對14種2015年在德國銷量最高的啤酒進行檢驗。結果顯示,所有調查樣品中均發現除草劑草甘膦(Glyphosat)的痕跡。按照含量排序,含草甘膦最多的德國暢銷啤酒分別為Hasseröder Pils(29.74毫克/升)、Jever Pils(23.04毫克/升)和Warsteine​​r Pils(20.73毫克/升)。草甘膦存留量最少的三種啤酒是Augustiner Helles(0.46毫克/升)、Franziskaner Weißbier(0.49毫克/升)和Beck's Pils(0.5毫克/升)。Pils是德國的清啤酒,主要流行於德國北部地區。因為採用二次發酵的工藝,酒中所含的糖份少,不容易使人醉酒,所以適合大量飲用。
Hasseröder Pils的生產商Anheuser Busch InBev就此表示:幾十年來,草甘膦一直是被德國以及世界其它各國允許使用的植物保護劑成分。使用這種保護劑確實會導致農作物或食品中存留草甘膦。但該產商聲稱:“眾多研究結果表明這種(草甘膦)殘留物對人體健康無害。”一個成年人“一天必須喝大約1000升啤酒”,啤酒中的草甘膦成分才會威脅到他的健康。所以,這個旗下擁有百威(Budweiser)、科羅娜(Corona)、貝克(Beck's)等知名啤酒品牌的生產商向德國之聲表態稱,慕尼​​黑環境研究所有關產商沒有足夠檢查釀酒原料的指責是“荒謬,並且完全沒有根據的”。
Warsteine​​r Pils的生產商WARSTEINER集團向德國之聲發來的聲明從內容上和Anheuser Busch InBev的表態幾乎完全吻合,聲稱相關聲明的來源為德國釀酒商協會(Deutscher Brauer-Bund)。
最多超飲用水標準300倍
慕尼黑環境研究的檢驗結果指出,草甘膦是在德國使用最廣泛的農藥。各種啤酒樣品中發現的草甘膦含量最低每升0.46微克,最高達每升29.74毫克。在最嚴重的情況下,啤酒中草甘膦含量超過德國飲用水草甘膦法定含量(每升0.1毫克)近300倍。
慕尼黑環境研究所表示,從檢驗數據的絕對值來說,草甘膦的含量還是比較低的。但檢驗結果仍然令人擔憂。根據世界衛生組織的定義,草甘膦對遺傳基因有破壞作用,並且對於人類來說"有可能致癌"。此外,還有人懷疑草甘膦會影響荷爾蒙的正常分泌和人的生育能力。對於致癌以及可影響荷爾蒙分泌的物質來說,沒有安全值上的最高上限。也就是說,最小劑量的相關物質都會給人體健康帶來損害。
Bildergalerie vom Hopfen zum Bier
德國酒商在種植啤酒花的過程中使用除草劑(資料圖片)
進入人體的除草劑
該研究所聲稱,鑑於在所有受德國人歡迎的啤酒樣品中都發現了草甘膦的痕跡,所以有理由相信德國市場上其它品牌的啤酒也都可能有草甘膦留存。不僅僅是啤酒,在穀物和焙製食品中也能夠發現草甘膦的痕跡。這表明,大量使用除草劑會讓這種農藥通過食品進入人們的身體。
雖然相關檢驗結果只針對各大啤酒廠商的某一種產品,並不說明相關品牌的所有產品都含有草甘膦殘存。但慕尼黑環境研究所呼籲所有廠商都應該全面仔細認真的檢查啤酒中的有害物質含量,並向公眾解釋像草甘膦這樣的農藥劑為何會進入到啤酒中,未來將採取哪些措施防止產品中出現農藥殘存。
該研究所還要求德國聯邦政府在歐盟層面上的表決中,反對批准農業使用草甘膦。有關表決將於今年三月舉行。德國釀酒商協會和Anheuser Busch InBev公司都一致認為,慕尼黑環境研究所現在推出相關檢驗報告的目的就是為此次表決施加影響。德國釀酒商協會指出,歐洲食品安全署(EFSA )在進行了全面調查後已經表示支持延長使用草甘膦的許可。德國聯邦風險評估機構( BfR )幾天前也取消了針對母乳中可能含有草甘膦殘留物質的警告,並否定了之前有關調查的真實性。該協會強調,之前有關母乳殘留草甘膦物質的調查所採取的方法和慕尼黑環境研究所此次檢驗啤酒的方法一樣。

2016年2月24日 星期三

 潘結昌 (台酒南投酒廠的廠長)飲威士忌,細細聞、慢慢喝,便能感受豐富滋味

壹週刊提供
台灣釀的威士忌真的好喝嗎?儘管已有本土品牌的威士忌連年得獎,許多人仍存疑。但,現在連台灣菸酒公司自釀的威士忌,這二年都陸續拿下國際獎項。潘結昌便是台酒南投酒廠的廠長,他味蕾靈敏,對食物充滿熱情。他說,台灣人吃東西速度太快了,放慢速度,才能嘗到食物裡各種滋味,就像飲威士忌,細細聞、慢慢喝,便能感受豐富滋味,人人都能是美食家。

2016年2月21日 星期日

China's families and health-care system are failing the country's 9m dementia sufferers

China is ill prepared for a consequence of ageing: lots of people with dementia


Dementia has mostly been a rich-world sickness. China is fast catching up
ECON.ST

蔡英文: "國家級高齡及健康研究中心"

蔡英文:成立國家級高齡及健康研究中心

2016-02-22 10:49:11 經濟日報 記者何孟奎、聯合財經網

總統當選人蔡英文(左起)、台積電志工社社長張淑芬與民進黨立院黨團總召柯建銘上午出席「北榮高齡醫學中心十週年暨研討會」,聽取高齡醫學的相關報告。 記者蘇健忠/攝影

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總統當選人蔡英文今天表示,高齡社會已是不可避免的趨勢,「這樣的趨勢底下,已來不及採用生育政策來扭轉,因此如何因應高齡化社會的挑戰,就是我們當前最重要的課題」,未來將建立社區化、普及化、及平價的長照體系,並落實成立國家級高齡及健康研究中心的政策。
蔡英文上午出席榮總高齡醫學中心十週年暨國際研討會,她致詞時說,高齡化在台灣是項嚴峻挑戰;台灣人口高齡化的速度,比起世界先進國家來得快,在2010年65歲以上比例約為整體人口10%,預計2025年將突破20%,成為世界上少數超高齡的國家之一。
蔡英文說,長者的健康老化和失智症的預防,是下一階段政府重大的施政目標。過去幾年,民進黨政策團隊花了蠻長的時間來處理照議題,希望透過制度上的保障,讓長輩能夠快樂而且健康享受人生,未來也會一一由行政團隊逐步來推動相關政策;同時民進黨黨團總召柯建銘等,也都會持續關注相關議題。

總統當選人蔡英文上午出席「北榮高齡醫學中心十週年暨研討會」致詞,重申高齡化是國家面臨最重要的課題。 記者蘇健忠/攝影

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她指出,大選期間她提出成立國家級高齡及健康研究中心的政策,未來將聽取各方寶貴意見和經驗,來落實這項政策;北榮、陽明大學、國家衛生研究院所組成高齡健康者的研究中心,已經有相當完整的組織架構,並建立了國際合作的網路,希望此平台逐漸擴大,同心合作將台灣的研究成果,貢獻給全世界。
蔡英文也說,她在選舉期間提出長照政策,主張建立社區化、普及化、及平價的長照體系,讓老人家熟悉社區的在地安養、在地老人;另外也會拖動社區整合服務中心,提供多元照護服務;另也要將在地衛生所適度轉型社區健康管理中心,打造在地健康網路,提供即時便利的醫療服務。
她強調,長照將是未來很重要的產業,提供很多人就業機會,未來要培育足夠且專業的服務人力,讓高齡者都能受到妥善照顧,同時創造就業機會。長照財源將用指定稅收加上公務預算,籌措每年300至400億元資金,作為長照體系穩定財源,並適需要增加,政府也會成立跨部門的長照推動小組,整合所有資源推動。

2016年2月19日 星期五

Tequila That’s Aged—and Priced—Like Cognac


With the best bottles—including the five here—you’re paying for craft, not hype.

‘Extra-añejo’—a newish designation for tequilas of a certain age—often translates as good value. Here are five bottles to buy now.
WSJ.COM|由 MATTHEW KRONSBERG 上傳

2016年2月18日 星期四

老牛亦解韶光貴,不等揚鞭自奮蹄

  老牛明知夕陽短,不用揚鞭自奮踢。說的是人對于時間的珍惜。
  臧克家的'老牛明知夕陽晚,不用揚鞭自奮蹄'成爲廣爲征引的名句,常被誤以爲出自古人之手。 
  臧克家《老黃牛》 
  塊塊荒田水和泥,深耕細作走東西。 
  老牛亦解韶光貴,不等揚鞭自奮蹄。(王朝網路 wangchao.net.cn)




20多年前,80歲的父親,激勵自己寫的:“老牛明知夕陽短,不用揚鞭自奮蹄。”

2016年2月16日 星期二

"Old men are always young enough to learn."

"Old men are always young enough to learn."
--from "Agamemnon" by Aeschylus
這沒談到學習的品味問題。

What The Heck Is Natural Wine? Here's A Taste

FOR FOODIES

What The Heck Is Natural Wine? Here's A Taste

Bottles for sale at Passage de la Fleur, a natural wine shop in Brooklyn, N.Y. For some, natural wines must be completely unadulterated — without the use of sugar, clarifiers or other additives common in modern winemaking. Other natural winemakers, however, will use a little sulfur dioxide or added yeast to correct problems, according to Stephen Meuse, a wine buyer in Massachusetts.
Bottles for sale at Passage de la Fleur, a natural wine shop in Brooklyn, N.Y. For some, natural wines must be completely unadulterated — without the use of sugar, clarifiers or other additives common in modern winemaking. Other natural winemakers, however, will use a little sulfur dioxide or added yeast to correct problems, according to Stephen Meuse, a wine buyer in Massachusetts.
Andrea Shea for NPR
If you follow the vast world of fermented grapes, you may have noticed an influx of so-called natural wines. I fell under their spell a few years ago. Apparently, I'm not alone. There's something of a natural wine cult blooming in shops, bars and restaurants around the U.S.
Natural wines can be mystifying: The first time you drink them, they may be off-putting and nose-wrinkling. Some (especially the whites and roses) can be darker than usual, a little fizzy, cloudy or with good-sized clumps of yeast floating about. They're often rough, which some people find charming. Others think they're unsophisticated.
This quirky style of wine is quietly trending. So I reached out to a few experts to compile a primer of sorts.
Defining Natural Wine
"This is the most interesting thing happening in wine right now," says Stephen Meuse.He's the senior wine buyer at Formaggio Kitchen, a specialty food shop in Cambridge, Mass. Meuse also blogs, contributes to America's Test Kitchen Radio and was a Boston Globe wine columnist for 15 years.
He says natural wine is hard to define. "In theory, it's taking fruit that is grown at least organically, then taking it into the cellar and adding nothing, while also not taking anything away."
But to really understand natural wine, Meuse says you first need to understand how most modern wine is made.
Natural Wine Vs. Modern Wine
Most winemakers use additives to create consistent outcomes. For instance, carefully chosen, cultured yeasts are routinely relied on for fermentation. This gives the vintners the ability to control the process and customize flavor profiles. Those raspberry/banana notes you can find in a Beaujolais Nouveau? Specific yeasts help produce them.
Modern winemakers also make generous use of sulfur dioxide to prevent oxidation and bacterial growth. It also helps wine keep its brightness and snap, Meuse says. By some accounts, sulfur dioxide has been used in winemaking since the 15th century.
A close-up of Terre di Marca, a natural Prosecco from Italy sold at the Passage de la Fleur wine shop in Brooklyn, N.Y. The wine is unfiltered, and the sediment collected in the bottle's bottom is yeast.
A close-up of Terre di Marca, a natural Prosecco from Italy sold at the Passage de la Fleur wine shop in Brooklyn, N.Y. The wine is unfiltered, and the sediment collected in the bottle's bottom is yeast.
Andrea Shea for NPR
As for the naturalist winemakers, "On one end, you have people trying to edge themselves toward fewer additives, no additives, organic fruit — but then [they] will rely on a little sulfur or added yeast to correct problems," Meuse says. "And then, way out on the extreme end, are people who farm organically and then insist on letting the wine completely take its own direction. They're OK with organic matter in the bottle. And their wines take on different flavors. ... tangy, cloudy, yeasty." In the most extreme examples, Meuse adds, "you get wines that can remind you more of cider than wine."
Natural, unfiltered wines are still alive and can exhibit yeasty, microbial action. It's fun to observe their character changing as it sits in your glass.
'Organic' Does Not Mean Natural
But not all wine that's labeled organic would be considered "natural," says Philippe Essome, who goes by the name Fe Fe. He opened Passage de la Fleur, a natural wine shop in New York, about three years ago. And here's how he defines the difference:
"Organic wine is wine made without any chemicals in the vineyard. Then the issue is that after vinification [the conversion of fruit into fermented wine], the makers have no limitation." For instance, organic winemakers can add sugar and clarifiers (aka fining agents) made with fish and animal products, including egg whites, Essome says.
In his view, natural wine must be unadulterated. But Essome says there isn't much of a way to verify what's behind an organic or natural wine label. While a rigorous certification process exists for labeling organic food, that's "not something that's happening yet in the wine business," he says, adding, "People are trying to fight for that."
That's why he calls the natural wine business something of a Wild West.
"Natural wine is about 1 percent of the wine produced in the world," Essome says, "so it's a fairly big amount. It involves thousands of people, but it's still a work in progress."
A 'Pre-Industrial' Natural Wine
Some vintners take a more hardcore view of how a natural wine should be made. Brian Smith founded Oyster River Winegrowers, a "horse-powered vineyard" in Maine. He calls his natural wine a "pre-industrial wine" and explains his approach.
"Pre-industrial wine[making], to me, is making wines with the same tools as were used in pre-industrial times," he says, continuing, "No tractors, locally available, plant-based teas sprayed for pest control and fertilization, no temperature control, no acidification/de-acidification, no fining, native yeasts where they make sense, no filtering, and bottling with little or no SO2 (sulfur dioxide) additions."
Smith works in a winery/barn heated with wood harvested from the farm and hauled by the same horses that plow the vineyards. Oyster River currently produces about 1,200 cases of wine and cider per year.
As for the natural wine trend, Smith says, "The marketplace is definitely interested. It is niche right now, and maybe it always will be. But increasingly, people are becoming more aware and caring about what is in their food. Wine, because there are no ingredient labeling requirements, seems to be one of the final frontiers."
Learning To Love Natural Wines?
Orenda Hale and her husband, Peter, include some Oyster River Winegrowers products in their portfolio of 350 natural wines at Maine & Loire, their shop in Portland, Maine. Before venturing to Maine, the Hales worked in New York City, where Orenda says natural wine's fan base continues to grow.
She says the key to helping people appreciate natural wines is to provide customers with the proper context and help them get in tune with their palate. "We want the shop to feel kind of like a record store, with a dialogue that expands and deepens," she says.
But not all natural wines are worth knowing, says Dave Saul, the wine manager at The Spirited Gourmet in Belmont, Mass. He says plenty of vintners "use natural wine as an excuse for inconsistent, faulty wine." The hands-off approach can yield inconsistent, volatile results, he says. "But when it's great, there's nothing better than natural wine."
Consumers aren't always keen to familiarize themselves with this unusual style of wine. Stephen Meuse told me he's offered a few natural wine lectures/tastings at Formaggio Kitchen in Cambridge. "They didn't sell, and I had to cancel," he recalls.
While Meuse believes natural wine is titillating to many, he acknowledges there's a steep learning curve — "for winemakers for sure, and there's a steep appreciation curve for customers."
Oyster River Winegrowers is a "horse-powered vineyard" in Maine. Founder Brian Smith calls his natural wine a "pre-industrial wine."
Oyster River Winegrowers is a "horse-powered vineyard" in Maine. Founder Brian Smith calls his natural wine a "pre-industrial wine."
Courtesy of Oyster River Winegrowers
Natural wines can come across as faulty, Meuse adds. He says they can be full of aldehydes — chemical compounds formed by oxidation, which can be desirable or faulty, depending on the style of wine. These wines "can be dark, oxidized, flat on the fruit, broad in texture."
"But it's a different way of doing it," he notes. "It's like people looking at a Picasso and saying, 'This guy can't draw.' "

Andrea Shea is arts and culture reporter for WBUR in Boston and was a professional brewer for two years in the 1990s.

2016年2月15日 星期一

高龄老人正在东北的火炕上忐忑地活着


成天坐在賭桌上
農婦用微信到外省約炮
遇見好男人就不回村子裡了
長壽老人備受欺凌
關心台灣農村走向的朋友
力推此文
故乡还在,但村子的魂魄早已死去,宗族家训的血脉早被抽空,只剩下碧水青山难得好景致的一张皮囊。
春节期间,村里一些高龄老人正在东北的火炕上忐忑地活着——他们因活得高寿而倍感内疚。自杀之心早已有之,有着同龄老人的彼此宽慰、相劝,死心虽然没了,但活罪难逃。

2016年2月14日 星期日

Aging Is a Solvable Problem

Aging Is a Solvable Problem - an in-depth discussion at the World Economic Forum 2016, in Davos that explores the possible, plausible and probable impacts of significantly extended lifespans
From reversing the effects of ageing on the brain and editing genetic diseases to artificial intelligence and downloading thoughts and memories, scientists are pushing the boundaries of the human lifespan. What would be the impact on life, love and work if you could live to 150 (or forever)?

Full Video: https://www.youtube.com/watch?v=cLE5DJOVCck http://www.weforum.org/ From reversing the effects of ageing on the brain and…
YOUTUBE.COM