第五届马来西亚中国鹤翔庄气功交流会

吉打鹤翔庄气功协会一行四十九人，日昨在会长陈如益老师率领下，分乘两辆豪华巴士，前往大马旅游胜地――云顶高原，参加由马来西亚鹤翔庄气功总会主办，雪隆鹤翔庄气功协会承办之第五届马来西亚中国鹤翔庄气功交流会。

此届交流会是由七月十七日开始至二十日结束。参加单位有来自东西马及新加坡的十七个鹤功组织，约五百位功友参与其盛。

交流会首日的升旗礼及开幕仪式是在云顶高原第一世界酒店国际会议厅举行，由上议员姚再添医生主持。主办机构编排的节目非常紧凑，没有冷场，除了金鹤杯观摩赛，即五节动功比赛和鹤功杯卡拉OK歌唱比赛以外，尚有多位资深鹤功老师的带功报告和鹤功讲座，各地功友们的见证以及穿插其中多姿多彩的余兴节目，扣人心弦，参与交流会者，在增广鹤功知识和长功方面，获益不浅。

金鹤杯观摩赛是交流会的压轴戏，此届共有来自全马的十个鹤功组织参与比赛，即东马的亚庇，根地咬，山打根，斗湖，拿笃，砂劳越和来自西马的东甲，永平，雪隆和吉打。经过两天的激烈竞技后，吉打队以精湛的技艺，压倒其他队伍，荣夺全场冠军,亚军是沙巴亚庇队，季军是柔佛东甲队。

鹤功杯卡拉OK歌唱比赛则有25位选手参加，男子组冠军头衔由来自沙巴州根地咬的罗思德摘下，亚军是斗湖的何瑞明，季军是吉打队的颜进宝。女子组是由来自吉打的庄如琴夺得，亚军是柔佛永平的陈秀珠，季军是雪隆的陈薏枫。

吉打队在此届交流会，获奖最丰，破历届记录。三项比赛项目中，夺得两项冠军，一项季军，令人刮目相看，

赛后由大马鹤功总会会长陈嗣庵老师主持颁奖并宣布经过总会理事票决，第六届马来西亚中国鹤翔庄气功交流会将在两年后，由东马沙巴州仙本那鹤翔庄气功协会承办。希望到时会有更多鹤功团体参与。

打哈欠的作用与功能





在我们现在的社会里，在大庭广众面前打哈欠，不但是不雅，而且是不敬的、无礼的。如果忍不住了要打哈欠，也得歪着头，掩着嘴，偷偷地打。打了以后，心里还得惭愧一番。这就是至今我们一般人对打哈欠的了解所决定的社会行为的要求。这也表示了，打哈欠是一种弱点，不能控制它是更大的弱点。

打哈欠能够控制吗？打哈欠是弱点吗？


以前在书报上看到的文章多说打哈欠是因为脑缺氧，是人困了。要避免打哈欠，得睡眠充足，得提起精神。我还因此因为早上爱打哈欠而对自己的健康发生疑问。怎么睡了一夜，早上还打哈欠呢？真的老到弱到这地步么？


今年在网上的一些研究脑神经的报告文章里，却看到一些新的说法，说打哈欠是身体自我调整的自然现象，打哈欠是因为脑细胞过热，需要降温而产生的。这一说法，给了我一些安慰，原来我早上打哈欠，不是因为缺氧，不是睡眠不足，而是用脑过度！那还不简单，少想就是了。


不久前，读了一本研究脑神经与心灵学的书，里面说打哈欠有解除压力的功能，大力提倡打哈欠。这和上面说的降温作用息息相关。


人们很久以前就知道，打哈欠是有感染性的；看到人家打哈欠，自己也会跟着打。在一个场合里，一人打哈欠可以引起一大堆人打哈欠。这种感染性，还可以应用在本身；当你做个打哈欠的姿势时，你可能就会真的打起哈欠来；如果一次不行，装多几次，不超过八次，我包你就真的打起哈欠来。不信你试试看。

除了人类，其他动物也会打哈欠，如猴子，狗之类。







打哈欠可以减压，我们齐齐来打哈欠：一、 二、 三， 赫哈————。 舒服极了！

<以上讯息转录自友人电邮>>

Read the English version at the bottom of this email.
A型肝炎---禍首竟然是................

從來沒想過，但看起來，的確是有可能的．．．

最近數起A型肝炎的食品中毒事件，禍首竟然是青蔥。

青蔥最好別生吃，在顯微鏡下有好多噁心的虫虫
沒錯.以前修microbiology 時，在顯微鏡下， 看過蔥管內有好多噁心的虫虫..蛋蛋....。

還有:香菜也是(常見大量 fungus)， 而且與香菜同保存的食物也會遭到染污 ，而且更噁''''。

所以奉勸愛生吃香菜、青蔥的姊妹們，先把牠燙死再吃！
飲食衛生青蔥最好別生吃。

中國人愛吃脆皮烤鴨， 往往將脆皮烤鴨肉包著生的青蔥段裹著甜麵醬吃；

吃炒米粉、貢丸湯、肉羹湯、麵湯、餛飩湯、火鍋料理、 燒烤料理及魚肉料理時，也免不了要來點兒青蔥花提味。

中國人生吃青蔥的機會實在太多了，麵攤、火鍋店，各個餐廳? VIP房裡索性就擺一大碗青蔥花，讓消費者自行取用， 但是，愛吃青蔥花的人在下箸前可得三思了， 因為美國食品藥物管理局日前呼籲消費者注意， 最近數起 A型肝炎的食品中毒事件，禍首竟然是青蔥
A型肝炎病毒是一種肝臟疾病， 通常在感染A型肝炎病毒六週後會有症狀， 輕微者是發燒、腹瀉、噁心、嘔吐、無食慾、腹痛、 疲倦、皮膚變黃。嚴重者則引發為肝臟疾病。

美國食品藥物管理局建議消費者應將青蔥放入鍋中加蓋完全煮熟，或在烹煮魚、肉類或其他料理
放入青蔥時，也應將青蔥完全煮熟後再吃， 以降低罹患 A型肝炎的風險

再提醒一次

A型肝炎---禍首竟然是:青蔥及香菜

美國食物管理局(FDA - U.S. Food and Drug
Administration) 網站上所公佈的警告。

關於青蔥，最好不要生吃。 這是FDA的網站，可供參考。
http://www.cfsan.fda.gov/~dms/hep-aqa.html

备注：此篇文章是传自友人的电邮
This article is downloaded from a friend email


--
Questions and Answers on Hepatitis A Outbreaks
Associated with Eating Raw or Undercooked Green Onions (Scallions)
1. What did FDA announce today? FDA advised consumers that three recent hepatitis A outbreaks have been associated with eating raw or undercooked green onions (scallions).
2. Does this announcement apply to all products containing green onions? No. It only applies to raw or undercooked green onions or products containing them. Commercially prepared products, such as salsa in jars, have received a treatment that eliminates the hepatitis A virus.
3. What can consumers do to decrease their risk of infection from hepatitis A caused by contaminated green onions? Consumers can cook all raw green onions thoroughly before eating them. This minimizes the risk of illness by reducing or eliminating the virus. Consumers can also avoid eating raw or lightly cooked green onions. Consumers who wish to avoid undercooked green onions should also specifically request that raw or lightly cooked green onions not be added to their food prepared in restaurants.
4. Should additional precautions be taken by people with chronic liver disease or weakened immune systems such as patients undergoing chemotherapy or AIDS patients? Persons with chronic liver disease or weakened immune systems are not more likely to acquire hepatitis A. However, persons with these chronic illnesses sometimes have a more severe form of hepatitis A. People with chronic liver disease or weakened immune systems should consider avoiding raw or undercooked green onions until the cause of green onion contamination has been identified and corrected. All persons with chronic liver disease should get hepatitis A vaccination (see below).
5. What caused the outbreak of hepatitis A in the Pittsburgh area? The State of Pennsylvania , the Centers for Disease Control and Prevention (CDC) and FDA are working together to investigate this outbreak. As of November 15, 2003, the investigation is not finished, and it is not yet known what caused this outbreak. Investigators are now trying to determine if the outbreak was caused by a contaminated food such as raw or undercooked green onions.
6. Has FDA asked the restaurant industry to do anything in response to these outbreaks? Yes. FDA has informed the restaurant industry of the association of hepatitis A with raw or undercooked green onions in recent outbreaks so that restaurants can take actions to protect their customers.
7. What are the symptoms of hepatitis A? The average incubation period for hepatitis A is 28 days (range: 15-50 days). This means that symptoms of hepatitis A develop within 50 days of exposure. Persons with hepatitis A virus infection may not have any signs or symptoms of the disease. Adults are more likely to have symptoms than children... If symptoms are present, they usually occur abruptly and may include fever, tiredness, loss of appetite, nausea, abdominal discomfort, dark urine, and jaundice (yellowing of the skin and eyes). Symptoms usually last less than 2 months; a few persons are ill for as long as 6 months. There is no chronic infection with the hepatitis A virus.
8. How serious is hepatitis A? Most persons with hepatitis A make a full recovery and will never get hepatitis A again. However, in rare instances (an average of 3 in every 1000 reported cases), hepatitis A can be fatal.
9. What should consumers do if they recently ate food containing raw or lightly cooked green onions? Consumers who have recently eaten raw or lightly cooked green onions and feel well only need to monitor their health. Consumers who are experiencing symptoms that might be hepatitis A should consult their health care provider.
10. Is there a test for hepatitis A? Yes, there is a blood test for hepatitis A, called an IgM anti-HAV. However, the only people who need this test are those who are showing symptoms of hepatitis A. Persons who feel well should not be tested, even if they recently ate green onions.
11. What is immune globulin (often called IG or ISG) and who should receive it? Immune globulin is a preparation of antibodies that can be given before exposure to provide short-term protection against hepatitis A to reduce the risk of infection among persons who have recently been exposed to hepatitis A. For maximum protection immune globulin must be given within 2 weeks after exposure. Persons who have recently eaten green onions do not need to get immune globulin unless they have been specifically exposed within the previous 2 weeks to individuals or food involved in an outbreak and believe by public health officials to have been potentially contaminated.
12. Are there treatments for hepatitis A? There is no medication that treats hepatitis A. Some patients with hepatitis A may need to be hospitalized to treat dehydration or liver complications.
13. Is there a vaccine for hepatitis A? Yes, but it should be given before an exposure to work most effectively. Hepatitis A vaccine has been licensed in the United States for use in persons 2 years of age and older. The vaccine is recommended for persons who are more likely to get hepatitis A virus infection or are more likely to get seriously ill if they do get hepatitis A. More information on vaccination can be found at http://www.cdc.gov/ncidod/diseases/hepatitis/a/faqa.htm. CDC does not recommend that persons who have eaten green onions get vaccinated, unless a healthcare professional recommends that they get vaccinated because of other risk factors for hepatitis A.
14. Have there been other recent outbreaks of hepatitis A caused by contaminated food in the U.S. ? Have these outbreaks been associated with raw green onions? Yes. Hepatitis A outbreaks associated with raw or undercooked green onions served in restaurants occurred in Tennessee , North Carolina and Georgia in September. The source of the green onions from the Tennessee outbreak appears to be Mexico . The agency has been in consultation with Mexican authorities to obtain their assistance in assessing the situation. In addition, FDA is monitoring certain import entries of green onions for evidence of potential contamination.