泰國正在改的不是甜度，而是「正常甜」的定義
泰國並沒有禁止加糖，也沒有要求消費者少喝甜飲。
真正被調整的是一個更細微的設定：什麼才算是「正常甜」。
自 2 月起，泰國多家連鎖咖啡與飲品通路將「正常甜」的預設標準，重新定義為過去的 50% 甜度。這項做法由 泰國衛生部 協調推動，並未要求品牌更改配方或下架全糖選項。
消費者仍可自行選擇更高甜度，改變的只是預設值。
與其說泰國在減糖，不如說它嘗試透過重新定義「正常」，慢慢影響日常選擇。
Blood Cockles: Thailand’s Most Dangerous Delicacy
Blood cockles are a popular seafood in Thailand, especially along coastal regions where they are lightly blanched and served with spicy dipping sauce. Known for their deep red interior, they often surprise first-time visitors. Despite their appearance, blood cockles have long been part of everyday Thai seafood culture. Blood cockles have a reputation in Thailand. At a Thai seafood stall along the coast, vendors blanch them briefly in boiling water, crack the shells open, and reveal flesh stained deep red at the hinge. The liquid that gathers inside looks unsettlingly like blood. It makes first-time diners pause. No, it’s not dramatic lighting. Blood cockles contain hemoglobin, yes, the same oxygen-binding protein that makes our blood red. The color feels risky. Shellfish are not supposed to look alive. Yet along Thailand’s eastern and southern coasts, blood cockles have been eaten for generations without drama. The question is not why they look dangerous. It is why they ever became nor...
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