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The importance of nutrition for anti-aging and a healthy lifestyle is well accepted however, what is the definition of a healthy diet? The answer seems to depend on who you ask. From vegetarianism to high protein diets, there are many different and often conflicting ideas of what a healthy diet includes.

營養之於抗老化和健康生活型態的重要性是廣為接受的，但是，健康飲食的定義究竟是什麼呢?問題的答案似乎因您提出問題的對象而異。從素食主義到高蛋白飲食，關於健康飲食所包含的元素有很多不同而衝突的論點。

According to the latest research, there is another way to look at the question of what the ideal human diet should be. It has been known for over 50 years that over cooking food, especially meat creates cancer causing substances some which are 20 times more toxic than found in cigarettes, however lately more and more toxins have been identified. For example, starches like potatoes or bread cooked at over 120 degrees Celsius (just over the temperature of steaming) causes acrylamide, a known carcinogen to be produced.

最新的研究調查得到了另一個審視什麼是最理想人類飲食的方法。五十年以來，根據研究報導，烹調食物尤其是肉類會產生比吸菸還毒上二十倍的致癌物質。然而最近又發現了有更多可能透過烹調而產生的毒素，舉例來說澱粉類食物像是馬鈴薯和麵包在超過攝氏一百二十度(只比用水蒸煮還高一點溫度)的烹調狀況下，將會產生丙烯醯胺這種惡名昭彰的致癌物質。

The ideal diet should be balanced nutritionally as far as proteins, starches, fiber, vitamins, etc, but it also should be toxin free as possible. To do so involves cooking without ready made sauces that contain preservatives and other toxins, using organic foods or methods of removing pesticides, and cooking using temperatures according to what the food is able to handle for example, starches to be cooked under 120 degrees Celsius whether that includes raw, boiled, steamed, grilled, or baked; cold pressed oils to not exceed 60 degrees Celsius; and meats to not have any black color from burning.

理想的飲食應該在蛋白質，澱粉，纖維，維生素等等上取得營養的平衡，但也儘可能不含有毒素。於是烹調的過程中不要使用現成的沾醬，因為沾醬含有防腐劑和其他毒素，應使用有機食材或是做好清除殺蟲劑的前置工作，然後使用剛好的溫度來烹調食物。舉例來說，只要是澱粉類食物無論煮或蒸或烤都適合用低於攝氏一百二十度的溫度來烹調，使用低溫萃取油品，肉類也不能有任何焦黑的顏色。

In this class Dr. Lenis explains the basic concepts of how to create non-toxic meals (this type of cooking is sometimes called slow food or low temperature cooking) then goes to the kitchen where everyone gets a hand on experience of how to make delicious foods that are quick, easy, and healthy.. You will also learn the basics of nutrition including eating for blood sugar and metabolism regulation (key for weight control), protein and carbohydrate requirements, healthy fat intake, vitamin and mineral requirements, calorie counting methods, understanding the effects of alcohol, identifying sources of toxins, and many important subjects for healthy nutrition.

在這堂課中藍寧仕博士將會解釋有關於如何烹調出無毒素料理的基本觀念，這種料理有時被稱作「慢食」(slow food)或「低溫烹調料理」(low temperature cooking)，然後在廚房裡每一位參與者都能親身體驗如何完成快速簡單而又健康美味的一餐。您也會學習到有關於營養的基本知識，包括能控制體重的血糖和新陳代謝機制的飲食方法、蛋白質和碳水化合物、健康脂肪、維他命及礦物質的正確攝取量，和計算熱量的方法，並且能夠理解酒精對人體的影響、認識毒素的來源還有許多有關於營養健康的議題。

With everyone’s help, Dr. Lenis will prepare over 15 dishes most of which are either Creative, Greek, Italian, Okinawan, or Japanese styled. The class ends with the buffet of foods where everyone can taste the results of their work!

藉由每一位的參與，藍寧仕博士將會準備超過十五道創意的多國料理，包括希臘風味、義大利、沖繩和日本風味料理，然後在享受完成的餐點之中結束了這堂課!