I have been a chef for 25 years. When I entered the industry, I was highly curious about the unknowns of this industry. I am not a student in the catering department (I didn't expect that I actually studied in the Environmental Engineering Department), and I entered this industry with a passion for cooking. At that time, I chose European cuisine to start my career as a chef among the many types of cuisines. The elegant dishes of European cuisine and the diverse cuisines were deeply attracted by me. Many people say that they can’t be interested in eating, but the more I eat, the more I eat, the more I get. After five years in the industry, my busy kitchen life did not suffocate my love for cooking. Instead, I resolutely devoted myself to the Italian cuisine that suits my passionate personality, and began to specialize in practicing techniques in a single cuisine. The longer you stay in a field, the more you can discover your true ambitions. When I entered the industry for 20 years, I decided to take my own knowledge to start promoting my favorite Mediterranean diet and study olive oil science. For a long time, I have always praised the words "Kitchen" in my job bar.
But enthusiasm can overcome difficulties, but cannot guarantee health. The chef's career is already busy, and it is often no wonder if you miss the meal time. Especially when you swallow it at work, you usually quickly replenish your energy with high-heat amounts of food, drink soup without any amount, eat roast beef, and swallow a large plate of noodles. After working hard for a day and feeding all the guests, it is often nine o'clock or ten o'clock at night after get off work. It is natural to want to come to a scene of physical and mental midnight snacks. I live in Beitou and must go to Shilin Night Market after get off work. I also like Taiwanese snacks. My first choice in my heart is of course the roasted meat, fried stew, charcoal roasted chicken steak and a cup of pearl milk tea. It is a famous snack life.
In those days, I only had a life of "love to eat" but not "knowing to eat", which created my 118 kilograms of life. I don't care about my weight, and I even think that I'm "even if I'm fat, I'm still a very fat man." But what I didn't expect was that busy life, overweight weight and wrong diet caused not only changes in external conditions, but also the internal immune system collapsed.
Fat and sick, caught off guard, health crisisOn a night at the age of 34, I came into a huge change in my life: suddenly collapsed. This situation was mentioned in my first book and in some media visits. One day when I got home from work, I suddenly fell to the ground on the stairs at the entrance of my home. I couldn't move for about 15 minutes, and I couldn't even ask for help from my mobile phone. Later, after finally being able to move a little, I dragged my huge body and crawled home (I lived on the 5th floor of the apartment at that time). After urgently sent to the doctor for examination, it was found that it was "slipping in the vertebrae". But the real reason, as I think about it now, the answer I have found is "not to be honest about your health."
When I was over 20 years old, I felt that I would not come to me for any disease. I thought the food I ate every day was nutritious, but I didn't know that I had actually eaten too much heat, causing the weight to rise straight. In addition, the chef's working style requires a long time to stand, and the heavy weight is pressed to the penis and the plates are protruding. I also thought it was just a pain in the waist. I put on a pain in the pain, bubbled in a hot spring, and felt that everything was good after I woke up.
And in this process, there was actually a small episode that I didn't mention often to people, that is, I found that I was seriously allergic to antibiotics. Every time I catch a cold, I start with tonsillitis. This symptom usually requires antibiotics to be stressed. In order to quickly restore my physical strength and return to the workplace, I will ask a doctor to open a large amount of antibiotics. But I don’t know when the day starts, as long as I take antibiotics, the cold symptoms will be relieved, and many blisters will appear inexplicably on the ends of my body and my feet will break and swell the next day... Every time I cleanse myself, I am enduring the cry of skin torn.
From the doctor's head-on drink — "What you give to the guests, eat whatever you want!"
This symptom continued for a long time, but at first I didn't understand why? Until the precious man in my life, the famous L doctor of Tianmu's skin department appeared.
Doctor L is a regular visitor to the Italian restaurant I worked at that time. One day when he came to dinner, he saw my feet wrapped in a cloth at work through the open kitchen. After looking at me seriously, he only said, "When you finish your work at noon, I will come to my clinic. Let me explain why this is the case." I curiously arrived at the clinic in the afternoon, watching the doctor bring out a bunch of medical literature, and told me carefully that my symptoms were changes in the immune system, which caused the skin tissue to develop blister-like radish to antibiotics. And all unhealthy comes from the food I eat.
The doctor said to me: "It's time to change your dietary habits. If you don't cultivate your body's immunity, it's just skin swelling now. If one day it's serious and the internal machines in the body produce water and swelling, it's really a waste of time. You must change your diet, adjust your immunity, and fight for a variety of things. External illness. I often go to your restaurant because the dishes you make are in line with the principles of healthy diet. Every time I eat a bowl of salad and a portion of noodles, I leave happily and contentedly. Do you eat as you eat? You should be "what you can eat yourself when you give your guests."
God-assisted Mediterranean cuisine! Lose yourself by 1/3, the amazing changes in health inspection report
"Eat whatever you give to your guests!" This sentence from the doctor's head-on shout made me determined to adjust my immunity from my daily diet. It is too difficult to eat food in the current environment, so I don’t think so. I just hope that the proportion of “food” in each meal is better than that in “food”. Of course, we still need to reduce the use of too much refined processing, powdering, and flavoring, such as Taiwan's Light: Baby Milk Tea. Next, I will provide you with some of the ways to match the food I often eat:
Buffet: 1 bowl of rice (recommended for five-meal or brown rice) 2 1 portion of protein (mainly steamed or roasted fish and white meat, recommended for steamed fish, fish, or roasted or roasted chicken legs) 3 1 to 2 portions of boiled vegetables 4 1 portion of scrambled eggs or boiled scattered melon
Snack noodles: Yangchun dry noodles/Yanchun soup noodles 2 1 portion of boiled vegetables (I didn’t even have any flavor, paired with the olive oil I brought) 3 1 bowl of boiled pork soup (recommended meat soup and red pork soup)
Convenience store: 1 large box of salad (with the olive oil you bring yourself) 2 1 banana 3 1 chicken brisket 4 2 tea leaves eggs 5 1 yuba or sweet potato
*Pick external food and do not choose soup soup with thickened, eat too much internal food, or add too many unknown sauces. Because I don't know the materials or grease used by the store, I am used to bring a small bottle of olive oil on my body, which is delicious with salad sauce or mixed vegetables.
Book Introduction
Book Name: Gao Dai Xie Mediterranean Cuisine: I lost 36kg by eating this way! Cooking techniques for reducing sugar, low calories and good oil, the secret of "The Best Diet in the World" The author: Xie Changsheng (Make) Publisher: Taiwan Guangshu
Publication date: 2020/09/29
Author Profile/Xie Changsheng (Make)
chef/high-level oil maker chef has been with the experience for more than 25 years. His body weight once reached 118 kg. After implementing Mediterranean diet, he successfully reduced his weight by 36 kg and did not lose weight. In order to further develop Mediterranean cuisine, he devoted himself to the world of oil stewers and obtained the high-level oil stewers certificate that only a few people in Asia have successfully obtained. He is good at incorporating olive oil into local ingredients in Taiwan and making Mediterranean diets that suit Taiwanese families. I am often invited to visit graphic, network and television media to share my experience in reducing my focus.
【Certification】O.L.E.A.I.A.I.A.I.A.I.A.I.A.I.A.Taiwan 12-seeded instructor
[Current]URTABLE Good Table Catering Consultant Company, Manager of China Restaurant and Tourism Cultural Exchange Association, Director Yuan Pei Medical Science and Technology University, Catering Management Department, Mediterranean Cuisine Teaching Teacher, Culture Promotion Department of Culture and Arts Mediterranean cuisine lecturer Irda comprehensive Taiwan "Host Kind Alliance" Exterior host Huadian Chinese TV "Happy Knows Many Stars" Host Kind of Chef
[Education] Tiandian Fashion Hotel Group Tango Hotels Host Kind of Chef
Maintaining the experience of the chef Tango Hotels Host Kind of Chef
Maintaining the experience of the chef Tango Hotel The Chapter Café Maintaining the restaurant Beitou Dadi Hotel likes Western Restaurant Deputy Director Taipei Small and Delicious Italian Restaurant Maintaining Taipei Sheraton Hotel Twelve Chef de Partie Department of Catering Management at Hsinchu University of Technology Mediterranean Cuisine, You Know I Know Good Learning Network Mediterranean Cuisine
【Written】 "Crazy Marco Mediterranean Cuisine Classroom", "Enjoy the slimming of 4 weeks every day", "Far away from dementia, eat healthy brains"