Umami /uːˈmɑːmi/, also referred to as savoriness,[1][2][3][4][5] is one of the five basic tastestogether with sweet, sour, bitter, and salty


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blog zeroprospect.blogspot.com telah diupgrade.. bertukar nama ke.. from02superhero.blogspot.com


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by Paul Bergner
Inulin is major constituent of some of the most famous of the "old-standby" herbs, such as burdock root, dandelion root, elecampane root, chicory root, and the Chinese herb codonopsis. Botanically, inulin is a storage food in the plants of the Composite family. Inulin when injected interacts with complement system, which has resulted in rumors in herbal circles that it is immunostimulant. It is not digested or absorbed, however, (except perhaps in mico-amounts) and such effects are not observed with oral use. Inulin is recommended sometimes for diabetics; it has a mildly sweet taste, and is filling like starchy foods, but because it is not absorbed, it does not affect blood sugar levels. Despite the similarity of its name to insulin, inulin has no connection with that hormone either chemically or through physiological activity. Inulin is soluble in hot water, but only slightly soluble in cold water or alcohol, so is not present to any significant extent in tinctures. All the above herbs have traditionally been taken in decoctions, and in this form may deliver significant amounts of inulin.

Recent research has shown an important physiological action for inulin (Gibson, Roberfroid). Like some pectins and fructooligosaccharides, inulin is a preferred food for the lactobacilli in the intestine and can improve the balance of friendly bacteria in the bowel. Subjects in one trial were give 15 grams of inulin a day for fifteen days. Lactobacillus bifidobacteria increased by about 10% during that period. Gram-positive bacteria associated with disease declined. Bifidobacteria digest inulin to produce short chain fatty-acids, such as acetic, propionic, and butyric acids. The first two may be used by the liver for energy production, while butyric acid has cancer-preventing properties within the intestine (Spiller, 1994). Recent animal research also shows that inulin prevents precancerous changes in the colon (Reddy, 1997).

Table 1 shows the plants with the highest inulin content listed on the U.S. Department of Agriculture phytochemical database. Each of these plants, with the exception of Echinacea, have been used in ethnomedicine to improve intestinal health. Echinacea has not been traditionally consumed as a decoction or eaten in food quantities, and thus the amount of inulin ingested would not be significant. It would not necessarily be desirable to prepare it as a tea, because key immune-stimulating constituents are only soluble in alcohol. Saussurea is commonly used in traditional Chinese medicine as a "spleen tonic" or digestive tonic. In some regions of China, Inula helenium is freely substituted for saussurea (Hsu). Note that elecampane, although pigeonholed by modern North American herbalists as a lung tonic, was used by the Eclectics both as a lung and digestive tonic (Felter). Another common Chinese digestive and "spleen" tonic that contains inulin is codonopsis, an ubiquitous ginseng substitute in contemporary traditional Chinese medicine.

Source : medherb.com



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An enzyme or other organic molecule that can counteract the damaging effects of oxygen in tissues. Although the term technically applies to molecules reacting with oxygen, it is often applied to molecules that protect from any free radical (molecule with unpaired electron).

Antioxidants are an important supplement to anyone's diet because they prevent the bodily damage caused by free radicals. Fortunately, antioxidants protect against free radical damage. They offer a powerful nutritional tool to prevent illness and even slow down aging.

Antioxidants prevent injury to blood vessel membranes, helping to optimize blood flow to the heart and brain, defend against cancer-causing DNA damage, and help lower the risk of cardiovascular disease and dementia, including Alzheimer's disease.




Natural Sources of Antioxidants

Antioxidants are found in cereals, fruits, vegetables, whole grains and fish or they can be taken in the form of dietary supplements. There is some research suggesting that a diet rich in fruit, vegetables, and cereals has additional benefits, because of lesser-known but potent antioxidants in food that may have a combined effect greater than that of any single nutrient or individual antioxidant supplement

In addition to enzymes, many vitamins and minerals such as vitamin C, Vitamin E, beta-carotene, lutein, lycopene, vitamin B2, CoQ10, and cysteine (an amino acid) act as natural antioxidants. Herbs, such as milk thistle, aloe vera, cascara sagrada, bilberry, turmeric (curcumin), grape seed or pine bark extracts, and ginkgo can also provide powerful antioxidant protection for the body and help inhibit many of the health problems associated with free radicals.

Vitamin C Antioxidant Vitamin

Also called ascorbic acid, vitamin C is a water-soluble vitamin found in all body fluids, so it may be one of our first lines of defense. It works along with vitamin E, a fat-soluble natural antioxidant, and the enzyme glutathione peroxidase to stop free radical chain reactions. Vitamin C can enhance the body's resistance to an assortment of diseases, including infectious disorders and many types of cancer. It strengthens and protects the immune system by stimulating the activity of antibodies and immune system cells. Vitamin C powerful antioxidant cannot be stored by the body, so it's important to get some regularly not a difficult task if you eat fruits and vegetables. Important sources include citrus fruits, green peppers, broccoli, green leafy vegetables, strawberries, raw cabbage and potatoes.

Vitamin E Antioxidant Vitamin

A fat-soluble vitamin that can be stored with fat in the liver and other tissues, vitamin E is promoted for a range of purposes from delaying aging to healing sunburn. Vitamin E exists in eight different forms. Each form has its own biological activity, the measure of potency or functional use in the body. Alpha-tocopherol is the most active form of vitamin E in humans, and is a powerful biological antioxidant. Antioxidants vitamins such as vitamin E act to protect your cells against the effects of free radicals, which are potentially damaging by-products of the body's metabolism. Free radicals can cause cell damage that may contribute to the development of cardiovascular disease and cancer. Antioxidant benefits from vitamin e have been touted for centuries. Vitamin E is found in many oils including wheat germ, corn, safflower and soybean oils, and is also found in mangos, nuts (almonds), broccoli vegetable oil, fish-liver oil and other antioxidant foods.

Selenium Antioxidant Vitamin

Selenium is an essential trace mineral in the human body. This nutrient is an important part of antioxidant enzymes and antioxidant vitamins that protect cells against the effects of free radicals that are produced during normal oxygen metabolism. The body has developed defenses such as antioxidants to control levels of free radicals because they can damage cells and contribute to the development of some chronic diseases. Selenium is also essential for normal functioning of the immune system and thyroid gland. It is best to get selenium through foods, as large doses of the supplement form can be toxic. Good food sources include fish, shellfish, red meat, grains, eggs, chicken and garlic. Vegetables can also be a good source if grown in selenium-rich soils.

Beta-carotene Antioxidant Vitamin

The most studied of more than 600 different carotenoids that have been discovered, beta-carotene protects dark green, yellow and orange vegetables and fruits from solar radiation damage. It is thought that it plays a similar role in the body. Carrots, squash, broccoli, sweet potatoes, tomatoes, kale, collards, cantaloupe, peaches and apricots are particularly rich sources of beta-carotene.

Studies have found grape seed to be one of the best antioxidant, which may help prevent or relieve symptoms of certain conditions, such as vision problems associated with diabetes and wound healing. The safety of long-term use of grape seed is unknown, and more studies are needed to provide definitive answers.

Grape seed may help improve blood circulation, prevent atherosclerosis, lower blood pressure and improve blood cholesterol levels. Some research shows that consumption of grape seed and grape skin in combination, such as in red wine, grape juice or a commercially available vitamin supplement products, may be more beneficial than grape seed alone.

There a few key roles that antioxidants supplements can help you with if you increase them. These include protecting your body cells from damage. Often there can be a vitamin shortage in your body that is causing you maybe to not recover they way you should be. With the help of vitamins and antioxidant food you can make up the difference that you need. Often you will be able to use the powerful selection of herbal or natural products to help put your body in greater functioning capacity. Other benefits include normalizing blood clotting, restoring libido and even helping preventing other diseases. Fitness and nutrition are a big part of many peoples lives and it is important to take your health seriously.

source: www.herbs-wholesale.com/article/antioxidant.asp



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CANCER DIETARY ADVICE

The human body is made up of cells. In a healthy body these cells divide at a certain rate so that they can replace dying cells and aid in the repair of damaged tissues. If these cells divide at a rate which is too fast, a mass of tissue called a growth or tumor is formed. It is not known what causes the body’s cells to become damaged. However, there seems to be mounting evidence that oxidation or free radical damage seems to damage the cell’s membrane. This damage can initiate the cancer process. The possible causative factors to the development and growth of cancer can be divided into three categories – internal, external and lifestyle. • Internal factors may include genetic composition and infections. • External factors may include exposure to water and air pollution, unhealthy work environments, chemicals, pesticides and herbicides. • Lifestyle factors may include poor diet, stress, high alcohol consumption, smoking and too much sun exposure. Dietary Advice: • Reduce consumption of foods that contain natural carcinogens, as they may increase the risk of cancer, e.g., smoked, pickled or barbequed food. • Reduce the intake of fat or deep-fried foods. Cancers associated with high fat foods are breast, colon and prostrate cancer. • Eat fish at least 3 times per week. Including salmon, cod, mackerel, sardines and tuna. • Increase consumption of green vegetables and complex carbohydrates e.g. whole grain cereals and organic fruit and vegetables that are in season. • Garlic, shiitake mushrooms, champignons and ginseng contain Germanium, which seems to have a positive effect on cancer cells. • Check for food sensitivities. Many cancer patients are allergic or intolerant to milk and wheat. • Avoid smoking, tea, coffee, sugar and alcohol. • Increase foods high in zinc. These include pumpkin seeds, oysters, sunflower seeds, ginger and whole grains. • Increase foods high in selenium. These include oysters, mackerel, cashews, whole grain cereals, garlic and alfalfa. • Increase foods high in Vitamin A and Beta-carotene. These include apricots, mint, carrots, green leafy vegetables, spinach, dandelion greens, sweet potato and parsley. • Increase foods high in magnesium. These include almonds, cashews, soy beans, parsnips and wholegrain cereals. • Increase food high in Vitamin E includes wheat germ and its oils, sunflower seeds and its oils, almonds, sweet potato and leafy vegetables. • Do not eat poultry or beef that has come from hormonally treated animals. It is best to eliminate meat if possible and instead obtain moderate protein from plant sources such as green leafy vegetables, potatoes, sprouted seeds, grains, nuts and tofu. • Increase foods high in vitamin D, these include tuna, cod, herring and sprouted seeds. • Avoid any fruit that has been sprayed or treated with pesticides. Organic is best if possible. • Avoid saturated, cholesterol-rich animal fats including butter. These should be replaced with a moderate use of genuine cold pressed vegetable oils including sunflower seed oil, flaxseed oil, soybean oil or safflower oil. Try to avoid heating oils, as they can become rancid and damage cells. • Eat foods that have been found to be cancer protective. These include cabbage, broccoli, green pepper, eggplant, shallots, pineapple, apples, ginger, mint leaf, wheat, sprouts, lettuce, spinach and mustard greens. Most of these vegetables should be eaten raw or lightly steamed. • Do not eat any food that is contaminated with mould. Avoid all yeast foods including Vegemite, Promite, Bonox and Yeast powder. • It is best if possible to aim for an 80 per cent raw food diet. • Increase consumption of fibre rich foods and whole grain cereals, as they promote the production of butyric acid in the intestine. Reduce salt intake and increase potassium rich foods. These include all vegetables, citrus fruit, apricots, banana, potato, nuts, sardines, herring, avocado, sunflower seeds. • Include garlic in the diet due to its natural anti-biotic properties. • Nuts that are beneficial include almonds and walnuts. Peanuts should be avoided. • Include fermented foods such as Pawpaw leaf extract, sour kraut and apple vinegar. Juicing: The purpose of juicing is to normalize all the vital body processes, revitalize the liver and other digestive organs, cleanse the whole body of accumulated toxins, restore the digestive and assimilative functions of the stomach, intestinal tract , and in general, increase the body’s protective and healing capacity.
Short bursts of cleansing fasts on raw vegetable and fruit juices are recommended. Beetroot juice 100ml should be consumed daily. Other good juices include carrot, celery, leafy green vegetables, lemon and all dark coloured juices. Good fruit juices include apple and pineapple particularly. Of the fresh fruit and vegetable juices, approximately 6 cups should be consumed daily. The peel of oranges and celery seed oil contains limonene, which may be beneficial. Other Useful Tips: Meditation Visualisation Relaxation Affirmations 2 Natural Health – S.A.F.E products which may be useful to support the body through cancer. Green Barley Powder or Green Barley Plus – These products contain many high quality nutrients that are required by the body for correct cell division and function. Green Barley is a complete grown living food that has a comprehensive range of vitamins, minerals, amino acids and enzymes. Take up to 10-12 teaspoons per day. Start with one teaspoon per day and slowly build up. Paw Paw Leaf Extract – Contains a range of vitamins and minerals. It also has natural antibiotic properties, improves digestion and has anti-cancer properties. Start on 30ml 3 times per day. Oxygen-8 – Replenishes oxygen levels in the body. Healthy cells are rich in oxygen, cancerous cells cannot grow or thrive in an oxygen rich environment. Take 5 drops in 250ml water 3 times a day. Olive Leaf Extract- Used over many years and is renown for its anti-viral, anti- bacterial, anti-microbial and anti-fungal properties. It also aids to strengthen the immune system. Take 20mls 3 times per day. Citramin – Citramin is a liquid product that contains many minerals that the body requires for healing, promoting growth and assisting the chemical pathways in the body. Take 10ml 2 times per day. Coral Calcium- Alkalises the body. Cancer cannot thrive in an alkaline environment. Take 2 capsules or half teaspoon 2 times per day. Other 2 Natural Health SAFE products that may be of benefit include: Shark Cartilage, Co-Enzyme Q10, Vitamin C and Mineral Powder, Supa-C, Microfoods and Omega Complex.

Reference: Cancer Information and Support Society – Sydney Australia. SAFE Naturopath – Leonie Shrimpton, BHSc. Adv. Dip.Naturopathy

dipetik dari : herbaltraining.blogspot.com


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WASHINGTON (AFP) - - People who eat more red or processed meat have a higher risk of death from all causes including cancer, while a higher consumption of white meat reduces such risks, a decade-long US study released Monday found.

The joint study begun in 1995 by the National Institutes of Health (NIH) and seniors group AARP followed more than half a million men and women between age 50 and 71, who filled out a food frequency questionnaire estimating their intake of red and processed meats as well as white meats such as pork, chicken and turkey.

Over the study period, 47,976 men and 23,276 women died. The one fifth of men and women who ate the most red meat -- a median of 62.5 grams per 1,000 calories per day -- had a higher mortality rate than the one fifth who consumed the least -- 9.8 grams per thousand calories, according to the report.

A similar rate held true for consumers of processed meat.

Comparatively, the top fifth of white meat consumers had a slightly lower risk for death than those who ate the least white meat.

"For overall mortality, 11 percent of deaths in men and 16 percent of deaths in women could be prevented if people decreased their red meat consumption to the level of intake in the first quintile," wrote the authors led by Rashmi Sinha of NIH's National Cancer Institute.

"The impact on cardiovascular disease mortality was an 11 percent decrease in men and a 21 percent decrease in women if the red meat consumption was decreased to the amount consumed by individuals in the first quintile."

Cancer-causing compounds are know to form during high-temperature cooking of meat, the report stated, and meat is a major source of saturated fat, which has been linked to certain cancers.

Lower meat consumption has been linked to reductions in risk factors for heart disease, including lower cholesterol levels and blood pressure.

"These results complement the recommendations by the American Institute for Cancer Research and the World Cancer Research Fund to reduce red and processed meat intake to decrease cancer incidence," the authors wrote.

Source: malaysia.news.yahoo.com



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petikan dari Sisipan Kesihatan, Utusan Malaysia 15 Mac 2009

SAYA mengalami masalah berat badan berlebihan dan perut buncit. Doktor turut menasihatkan saya supaya lebih waspada dengan kolesterol dan diabetes serta mencadangkan saya menjalani program detoksifikasi dan mengurangkan berat badan. Apakah suplemen yang boleh diambil untuk masalah ini?

JAWAPAN,

Mereka yang mengalami kegemukan di bahagian perut lebih cenderung untuk mendapat penyakit jantung, hipertensi dan juga kerintangan insulin.

Dari segi pemakanan, elakkan daripada mengambil makanan yang tinggi dengan lemak dan karbohidrat. Sebaliknya tingkatkan pengambilan sayur-sayuran.

Pengambilan karbohidrat seperti nasi yang berlebihan akan menjejaskan paras insulin yang akan memperlahankan metabolisme.

Akibatnya, ia akan disimpan dalam bentuk gula dan juga lemak yang akan terkumpul dalam badan.

Hati merupakan kelenjar terbesar dalam tubuh dan merupakan organ detoksifikasi utama yang melindungi tubuh daripada toksin berbahaya dengan menyingkirkannya secara berterusan.

Makan berlebihan, terutamanya makanan berlemak akan membebankan hati dan menjejaskan fungsinya untuk pemecahan lemak dan penyingkiran bahan kumuh daripada tubuh.

Apabila pemecahan lemak tidak sempurna, ia menyukarkan usaha mengurangkan berat badan dan tanda biasa masalah ini adalah perut buncit.

Herba milk thistle digunakan sejak tradisi sebagai tonik hati. Juga dikenali sebagai silymarin, bahan aktifnya silybin bertindak sebagai antioksida untuk mencegah kerosakan sel hati akibat radikal bebas.

Gabungan bersama Dandelion membantu aliran hempedu, memperbaiki pencernaan lemak dan memberi kesan pengekalan kesihatan hati.

Pengambilannya juga disarankan untuk mengatasi masalah purut buncit. Senaman dan aktiviti fizikal juga adalah amat penting untuk membakar lebih banyak lemak.

Pengurangan antara 500 hingga 1,000 kalori sehari seharusnya datang dari gabungan pengurangan pengambilan kalori dan aktiviti fizikal.

Senaman seharusnya dijadikan amalan rutin bagi pengawalan berat badan yang sihat.

Jika semangat ingin bersenam anda selalu dilunturkan oleh kepenatan dan kekurangan daya ketahanan, pengambilan Astaxantin mungkin boleh membantu.

Astaxantin berfungsi dengan membenarkan penghantaran lemak ke mitokondria secara berterusan untuk penghasilan tenaga.

Tenaga yang dihasilkan menambah daya ketahanan, meningkatkan stamina serta mengurangkan kepenatan.

Kelebihan ini membolehkan aktiviti fizikal diteruskan, lalu pengurangan berat badan serta ketegangan otot dapat dicapai.

Pengambilan Astaxantin bagaimanapun haruslah disertai dengan pemakanan sihat dan juga senaman.

Sumber : Utusan Malaysia Online



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