2. 豆腐已从亚洲特色食材，逐渐成为西方主流食品。
Agar is prized among chefs for its ability to form firm, heat-stable gels at remarkably low concentrations — typically just 0.5-2 percent by weight. Culinary agar is available as powder, flakes, strips, or blocks, and makes up about 90 percent of the global use of agar. Unlike gelatine, which melts at body temperature, agar gels remain solid up to about 185°F (85°C), making it ideal for setting dishes served at room temperature or warmer. It is also flavorless and odorless, vegan and halal, and can create both delicate jellies and firm aspics. Yet, while increasingly employed in kitchens worldwide, agar had not yet entered the laboratory.
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Чтобы наладить работу кишечника, вместо такой смеси гастроэнтеролог порекомендовал есть больше продуктов с неферментируемой клетчаткой, например морковь, свеклу, киви, ананас или питахайю.
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Li et al., 「EmotionPrompt: Leveraging Psychology for Large Language Models Enhancement via Emotional Stimulus」(2023) (链接)
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