建议先试试蓝莓或巧克力口味的，豆味稍微淡一点

這種我最不愛吃了，健康是健康，但是脾胃不好消化，好難嚼,口感粗糙，Tj也有wheat sprout bread，不過粗糧麵包都那樣~適合自己的才是健康的

沒必要吃什麼soy yogurt， 還有coconut/almond yogurt，都是加了starch了，一團糊糊還不如吃牛奶做的酸奶。

那種當然好吃啦，蔥香＋油脂，小雅屋的香蔥麵包是我最愛，蔥花捲也是，我之前天天吃小雅屋麵包胖4lb！！麵包還是少吃好，添加劑多

還有bananagirl， 一天50個香蕉，那些人是follow 80/10/10 diet, 80 percents carbs from 水果 10蛋白質，10fat，吃起水果論斤算，一大盆一大盆的。我覺得這些都是看個人，中國人體質不同，我就不能像這些人一樣一次吃幾十個香蕉當正餐＝ ＝

谢！我觉得每样都可以吃点，热量高的脂肪多的可以只吃一两口，不要完全克制。最近继续看sherryc 推荐的 happiness hypothesis. 有一节讲到食物带来美好感觉，还比较美国和法国典型的吃的态度，虽然有过于笼统偏见。给你打一段：

Pleasures should be both savored and varied. The French know ow to do this: They eat many fatty foods, yet they end up thinner and healthier than Americans and they derive a great deal more pleasure from their food by eating slowly and paying more attention to the food as they eat. Because they savor, they ultimately eat less. American, in contrast, shovel enormous servings of high-fat and high-carbohydrate food into their mouths while doing other things. The French also vary their pleasure by serving many small courses; Americans are seduced by restaurants that serve large portions. Variety is the piece of life because it si the natural enemy of adaption. Super-sizing portions, on the other hand, maximizes adaptation.

鼎泰豐旁邊，叫小雅屋，我有朋友在那打工過，餡料當天用不完的倒掉，所以還是挺新鮮的，但是因為太好吃了會忍不住finish the whole one！！

卤蛋，你能简单讲讲starch 还有 gluten 吗？这些营养学的东西我看的都糊里糊涂的
顺便问一下，你是学营养学的吗