Alpha Living Planet 成立於2010年。Alpha 是第1個希臘字母，形容事物中最重要或最初的．在此我們用作人類原本的飲食．
Living Planet 是一個我們共同創造，健康無憂的新地．
我們的服務包括：
健康教育~ 活性療癒飲食實踐，益生菌及活性食品製作課程，體驗假期Retreat 斷食及排毒計劃, 食物能量療癒
活素美食到會，有機食材，發酵益生菌美食，私房菜，
疾病心理學咨詢
個人健康指導及資訊
餐飲業顧問
👩🏫 我們的創辦人：Wings Lam
Wings Lam 是一位擁有豐富學術背景與專業資格的整全健康導師。她畢業於香港大學營養學系，其後於香港浸會大學進修中醫營養學，並遠赴英國深造，取得國際認可的生素導師資格。Wings 同時亦是一名認證的正念導師、Mindful Coach 生命教練，以及疾病心理諮詢師，專注引導人們從內在覺察與改變出發，實踐真正的身心整合。
作為一位專業的活性飲食廚師，Wings 擅長將營養學、飲食療癒與味覺創作融合，運用日本與歐洲的專業發酵技術，設計出富含益生菌的餐單，支持腸道與免疫系統的重建。她亦擁有 RYT200 瑜伽導師及陰瑜伽導師認證，並深入研習印度阿育吠陀療癒體系，透過呼吸法、冥想與飲食智慧，協助他人從日常生活中實踐身心靈的平衡。
Wings 投身整全健康領域的初心，源於父親因癌症離世的經歷。這段深刻的體會讓她明白，健康並非僅止於飲食和運動，更是一種對自己深層的關愛與連結。她希望透過自己多年累積的專業知識與真實經驗，支持更多人活出健康、快樂和有意識的人生。
相關影片及生素介紹 Related Raw Vegan Videos：https://youtube.com/playlist?list=PLFcKDoRNHwip61V_UW6NE--8p3yCdzjUc
Alpha Living Planet established in 2010. Alpha - the first letter of the Greek alphabet, refer to the first or most significant occurrence of something. Living Planet - a dream land that all of us can contribute to create a holiness that only with health and happiness. Being a Chinese could be "new new" to raw vegan but this is a important part that probably missing especially in Chinese diet. Health Education ~ Raw Vegan Diet workshop, Raw Vegan cuisine course, experimental retreat holidays Raw Vegan cuisine delivery, raw organic products, private catering Catering Consulting
About our Founder Ms. Wings Lam :
Here is your profile translated into English:
**Our Founder: Wings Lam**
Wings Lam is a holistic health coach with a rich academic background and professional qualifications. She graduated from the Department of Food and Nutritional Science at The University of Hong Kong SPACE, further pursued studies in Chinese Medicine Nutrition at Hong Kong Baptist University, and went to the UK for advanced training, obtaining an internationally recognized Raw Food Instructor qualification. Wings is also a certified mindfulness instructor, mindful coach, and a psychological counselor specializing in illness, dedicated to guiding people towards true mind-body integration by cultivating inner awareness and transformation. As a professional chef specializing in living foods, Wings excels in combining nutritional science, healing cuisine, and creative flavors. She utilizes advanced fermentation techniques from Japan and Europe to design menus rich in probiotics, supporting gut and immune system restoration. She also holds RYT200 yoga instructor and Yin Yoga instructor certifications, and has deeply studied the Ayurvedic healing system of India, helping others cultivate mind-body-spirit balance in daily life through breathwork, meditation, and dietary wisdom. Wings’ original motivation for entering the holistic health field stems from her personal experience of losing her father to cancer. This profound experience made her realize that health is not just about diet and exercise, but a deeper form of self-care and connection. She hopes to use her years of professional knowledge and authentic experience to support more people in living a healthy, joyful, and conscious life.
活性飲食、益生菌與發酵的整全意義
「活性飲食」不僅僅是食生機食物，更是一種強調保存食物生命力，成功融合天然酵素、益生菌與發酵技術的現代整全健康理念。這些元素互相配合，為身體帶來深層而多元的健康效益。
一、活性飲食：保留生命力與酵素
活性飲食強調食物選擇及處理過程盡量避免高溫（一般不超過41-48℃）烹調，因為高熱會破壞食物中的天然酵素、維他命及抗氧化物質，減低營養價值。
這類飲食多以新鮮蔬果、發芽穀物、果仁、種子和微菜等具生命力的食材為主，確保酵素活性保存到餐桌。
酵素作為分解、代謝及細胞修復的重要催化劑，有助促進消化、提升營養吸收效率、減輕內臟負擔，對維持健康腸道及新陳代謝非常關鍵。
二、益生菌與發酵食品：腸道健康的關鍵
益生菌指對人體有益的活性微生物，多存在於自然發酵的食品中，例如酸菜、泡菜、納豆、味噌、發酵果仁/椰子乳酪芝士、水克菲爾等。
傳統發酵技術可將蔬菜、豆類、穀物等食材轉化為富含益生菌及發酵代謝產物的「活性」食品，提升食物的功能價值。
益生菌有助維持腸道菌群多樣性，改善腸道屏障、提升免疫力、促進營養吸收，減少慢性發炎並有助心理健康（腸腦軸）。
發酵過程亦會產生短鏈脂肪酸、多酚、維他命B族、C等生物活性物質，科學證明能降低膽固醇、平衡血糖、抗氧化及調節免疫反應。
三、科學實證與重要性
國際期刊研究指出，習慣攝取未經高溫破壞的天然酵素和多元發酵食品，有助腸道菌群生態均衡，多樣腸道益菌有助預防各類消化不良、代謝疾病和慢性炎症。
益生菌可減少腸胃不適、改善便秘或腸易激症，並調節壓力荷爾蒙，促進身心健康。
經常攝食活性及發酵食品，對提升個體營養吸收、新陳代謝、激發身體自癒機制有著明顯效果，也是現代抗壓抗老、提升活力的預防醫學方向。
綜合結論
「活性飲食」是真正將天然食材（多為蔬果、種子等）與酵素、益生菌、發酵智慧結合的整全飲食模式。它以低溫保鮮原則、自然發酵技術精髓，支持腸道健康、提升免疫、自我修復和整體營養吸收。這種飲食方式有紮實科學根據，是現代追求健康活力與預防醫學的重要核心。
實踐建議：
日常多選擇生食、新鮮及發芽食材，避免過度加工及高溫烹煮。
增加天然、自製未經高溫殺菌發酵食品的攝取（如泡菜、酸菜、納豆、優格等）。
保持飲食多元，令身體受益於完整酵素、益生菌及多種活性成分。
這是促進身心健康、強化自癒與提升能量的最佳結合，也是未來綠色健康飲食與生命質素提升的發展趨勢。
「營養學期刊」對酵素與健康的相關研究
「食品科學期刊」關於高溫處理與營養流失之科學結果
國際腸道微生態及發酵食品健康效益的臨床研究
Here is the English translation of your article, integrating the concepts clearly and professionally:
he Holistic Significance of Living Food, Probiotics, and Fermentation
“Living food” is not merely the consumption of raw organic food; it is a contemporary holistic health philosophy that emphasizes preserving the vital life force of food by successfully integrating natural enzymes, probiotics, and fermentation techniques. These elements work synergistically to provide profound and multifaceted health benefits to the body.
1. Living Food: Preserving Vitality and Enzymes
Living food emphasizes careful selection and preparation of ingredients, avoiding high-temperature cooking (generally not exceeding 41–48℃), since excessive heat destroys natural enzymes, vitamins, and antioxidants, thereby reducing nutritional value. This dietary approach mainly consists of fresh vegetables, fruits, sprouted grains, nuts, seeds, and microgreens – all foods rich in vitality – ensuring that enzymatic activity is maintained until consumption. Enzymes act as critical catalysts for decomposition, metabolism, and cellular repair. They aid digestion, enhance nutrient absorption efficiency, reduce the burden on internal organs, and play a key role in maintaining a healthy gut and metabolic functions.
2. Probiotics and Fermented Foods: Keys to Gut Health
Probiotics refer to beneficial living microorganisms for the human body, commonly found in naturally fermented foods such as sauerkraut, kimchi, natto, miso, fermented nut or coconut yogurts and cheeses, and water kefir. Traditional fermentation techniques transform vegetables, legumes, and grains into "living" foods rich in probiotics and fermentation metabolites, thereby increasing the functional value of these foods. Probiotics help maintain the diversity of the gut microbiota, strengthen the intestinal barrier, enhance immunity, promote nutrient absorption, reduce chronic inflammation, and support mental health via the gut-brain axis. The fermentation process also produces biologically active substances such as short-chain fatty acids, polyphenols, and vitamins B and C. Scientific evidence demonstrates these compounds’ effects in lowering cholesterol, balancing blood sugar, providing antioxidant benefits, and regulating immune responses.
3. Scientific Evidence and Importance
International journal studies indicate that habitual consumption of foods rich in intact natural enzymes and diverse fermented products supports ecological balance of the gut microbiome. A diverse population of beneficial gut bacteria helps prevent various digestive disorders, metabolic diseases, and chronic inflammation. Probiotics have been shown to reduce gastrointestinal discomfort, improve constipation and irritable bowel syndrome symptoms, regulate stress hormones, and promote overall mental and physical well-being. Regular intake of living and fermented foods significantly enhances individual nutrient absorption, metabolism, and activates the body’s self-healing mechanisms. This approach aligns with modern preventive medicine trends aimed at stress reduction, anti-aging, and vitality enhancement. Comprehensive Conclusion
“Living food” represents a truly holistic dietary model that combines natural ingredients—primarily fresh fruits, vegetables, and seeds—with the wisdom of enzymes, probiotics, and fermentation. It is founded on principles of low-temperature preservation and natural fermentation technology, supporting gut health, boosting immunity, facilitating self-repair, and optimizing overall nutrient assimilation. This dietary strategy is strongly supported by scientific research and stands as a cornerstone for contemporary health vitality and preventive medicine. Practical Recommendations
- Favor raw, fresh, and sprouted ingredients daily while minimizing over-processing and high-heat cooking.
- Increase consumption of natural, homemade, non-heat-treated fermented foods such as kimchi, sauerkraut, natto, and yogurt.
- Maintain dietary diversity to benefit fully from complete enzymes, probiotics, and various bioactive compounds. This integrative approach is the optimal combination for enhancing both physical and mental health, strengthening self-healing capacity, and increasing energy levels. It also represents the future direction for sustainable, green health diets and elevated quality of life.
**References:**
- Studies in the *Journal of Nutrition* on enzymes and health
- Scientific findings in the *Journal of Food Science* regarding nutrient loss from high-temperature processing
- Clinical research on gut microbiota ecology and health benefits of fermented foods internationally
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