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
Source : medherb.com
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.
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 vegetabl
es, 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
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 vegetabl
es, 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
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
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
Tell Me About
By DR Y.L.M
Salts in the body play an important role and here’s a look at what can go wrong when there’s an imbalance.
MY husband has high blood pressure. He is on an antihypertensive drug. For the past six months he has been feeling fatigued and he has had headaches. When the doctor did a blood test, it was found that some of his electrolytes were low. What are electrolytes and what do they do?
Electrolytes are salts like sodium, potassium, calcium, magnesium, bicarbonate and chloride that conduct electricity. They are present in our bodies and are found in our blood, tissues and other fluids.
Sodium (Na+) is the major positive ion in fluid outside our cells (called extracellular fluid). You get sodium from the foods that you eat, especially salty foods like French fries. Sodium is very important for determining the amount of water in your body as it regulates the movement of water in and out of your cells. Many body functions, especially in your brain, nerves and muscles, require electrical signals transmitted by sodium for communication.
Potassium (K+) is the main positive ion in the fluid inside our cells (called intracellular fluid). Potassium is essential for normal cell function, such as your muscle movement and tone as well as the regulation of your heartbeat.
Chloride (Cl-) is the main negative ion in extracellular fluid. The concentration of chloride in your body is almost the same as seawater. Chloride, together with sodium, maintains the normal fluid balance in your body.
Bicarbonate (HCO3-) is necessary to maintain the normal pH level (or acidity) of your body fluids. Carbon dioxide dissolves into the blood stream to be carried as bicarbonate.
Your kidneys regulate fluid and electrolyte absorption and excretion. Excess electrolytes are excreted through your urine or faeces.
Then what causes there to be more or less electrolytes in our body? Will eating too much of a certain kind of food cause this?
It depends on the type of electrolyte imbalance you have. Too much sodium in your blood is called hypernatremia. Its causes are excessive fluid loss from your body (dehydration), such as from diarrhoea, vomiting, taking too many diuretic medications, diabetes insipidus, heavy exercise or exertion, too much sweating and severe burns.
It can also be caused by too much salt in your diet. It causes fatigue, weakness, irritability, muscle twitching and headache. If not treated, it can lead to fits, delirium, coma and death.
Too little sodium in your blood is called hyponatremia. It is caused by too much water being retained and kidney failure. If you are dehydrated and you drink too much water too quickly, it can lead to hyponatremia.
People who also lose too much salt when they have diarrhoea or vomiting or if they are taking thiazide diuretics can also have this condition.
It is interesting to note that hyponatremia shares a lot of the same causes as hypernatremia €“ it all depends on which you are losing in proportion to the other: water or salt. Other causes include liver cirrhosis, heart disease, hypothyroidism and nephrotic syndrome.
The symptoms are, as with hypernatremia, fatigue, weakness and headache progressing to fits, coma and death.
What about potassium? My husband’s doctor asked him to take more bananas to restore his depleted potassium.
A depletion of potassium in your blood is called hypokalemia. Its most common cause is potassium depletion through usage of diuretics which makes you urinate more. Once again, the usual channels of diarrhoea, excessive vomiting and sweating can also deplete your potassium levels.
If you don’t take enough foods containing potassium, such as bananas and certain fruits, you also might not have enough to replenish your potassium should you be on certain medications.
The symptoms of hypokalemia can include abnormal rhythms of the heart (arrhythmia), muscle pain, irritability, and weakness which can progress to paralysis.
Too much potassium in your blood is called hyperkalemia. It can be caused by burns, having chemotherapy if you have cancer (causing too much tumour cells to break up and release potassium), too much red blood cell destruction through any means, too much skeletal muscle destruction, and rarely, strenuous exercise.
A very common cause is also kidney failure. Medications which impair potassium excretion (such as potassium-sparing diuretics) can also lead to hyperkalemia.
Hyperkalemia’s most serious consequences have all got to do with the heart. It can cause irregular conduction patterns in your heart, which can lead to ventricular fibrillation (where your heart chambers are beating abnormally and ineffectively), which can lead to a cardiac arrest and death.
In addition, it can also cause tingling in your hands and feet, weakness and numbness.
How do you treat electrolyte imbalance? Is it by taking salt water and bananas for low sodium and potassium respectively?
Hyponatremia must be corrected slowly because a sudden change can cause your brain cells to shrink. Treatment is usually through fluid restriction, IV 3% saline infusion and salt tablets. Your doctor might also ask you to increase salt in your diet.
Hypernatremia is treated by slowly replenishing water loss through drinking or infusion.
Hypokalemia can be treated slowly via potassium supplements (Slow K). You are also encouraged to eat foods rich in potassium like bananas, oranges and spinach. Hyperkalemia is treated via diuretics to flush out the excess potassium and insulin to force the excess potassium into cells.
> Dr YLM graduated as a medical doctor, and has been writing for many years on various subjects such as medicine, health advice, computers and entertainment.
The information contained in this column is for general educational purposes only. Neither The Star nor the author gives any warranty on accuracy, completeness, functionality, usefulness or other assurances as to such information.
The Star and the author disclaim all responsibility for any losses, damage to property or personal injury suffered directly or indirectly from reliance on such information.
Source : TheStarOnline
Study Blames a Chain Reaction That Makes Hair Bleach Itself From the Inside Out
Reviewed by Louise Chang, MD
Feb. 25, 2009 -- Scientists may have figured out why hair turns gray, and their finding may open the door to new anti-graying strategies.
New research shows that hair turns gray as a result of a chemical chain reaction that causes hair to bleach itself from the inside out.
The process starts when there is a dip in levels of an enzyme called catalase. That catalase shortfall means that the hydrogen peroxide that naturally occurs in hair can't be broken down. So hydrogen peroxide builds up in the hair, and because other enzymes that would repair hydrogen peroxide's damage are also in short supply, the hair goes gray.
Putting the brakes on that chemical chain reaction "could have great implications in the hair graying scenario in humans," write the researchers, who included Karin Schallreuter, a professor clinical and experimental dermatology at England's University of Bradford.
The study appears online in The FASEB Journal; the FASEB is the Federation of American Societies for Experimental Biology.
Source : WebMD.com
A Trace Mineral With Many Important Funtions
(The Sun/SunViva/HealthyLiving/Wednesday, June 20, 2001 /pg9)
Selenium is a trace mineral that is required by our body in very small amounts. Yet without it, we would be at risk of heart disease and cancer.
Selenium is found in foods such as, Brazil nuts, walnuts, organ meats, seafood, brewer's yeast, wheat germ and vegetables such as broccoli, mushrooms, cabbage, onions and garlic. If these foods are part of your diet, you can be assured that you are not missing out on the benefits of selenium.
Why do we need selenium?
Selenium is a vital mineral that helps protect our cells from the damaging effects of free radicals. It is essential for the formation of an important antioxidant enzyme called glutathione peroxidase, and is synergistically a nutritional partner of vitamin E.
It is also important for the immune system by stimulating the lymphocytes to produce more antibodies and phagocytes to eat up foreign and harmful invaders such as bacteria and viruses. It plays a vital role in the synthesis of the active thyroid hormone in the thyroid gland.
What are the benefits of selenium?
Lowers heart disease
Selenium lowers the risk of heart disease by preventing blood platelets from sticking together, thus reducing the incidence of heart attacks and stroke.
Flushes heavy metals
Together with glutathione peroxidase, selenium acts by binding with toxic heavy metals such as mercury, lead and cadmium through a process called chelation and flushing them out of the body through urine.
Cancer-prevention
Selenium may help to prevent cancer. Studies done worldwide have shown that people living in countries with the highest concentration of selenium in food, water and soil have the lowest rates of cancers.
Boosts immunity
Selenium helps to strengthen the immune system. It could be touted as a powerful weapon in the fight against AIDS, which is caused by the HIV virus. The virus also causes a depletion of selenium in the body, and the depleted level of selenium switches the virus into a high rate of replication causing full-blown AIDS.
Protects against cataracts
Selenium may help to protect the eye against free radical damage, which is a root cause of cataracts.
Relieves rheumatoid arthritis
As for rheumatoid arthritis, selenium helps to fight the free radicals that promote inflammation and degrade cartilage and collagen in joints.
How much selenium do I need?
For men and women above the age of 19, the recommended dietary allowance is 55mcg. The requirements may increase to 60mcg and 70mcg respectively for pregnant women and women who are lactating.
Do note that the recommended dietary allowance provides the minimal level of essential nutrients to prevent deficiency diseases as well as to act as a guideline for the average population group. The adult daily supplement range is usually between 100-200mcg.
What happens if I take too much selenium?
When taking supplements, it is best to stick to the recommended guidelines, unless of course you are under the orders of a doctor. Excessively high dosage of selenium - exceeding 1000mcg per day - for a continuous period could lead to toxicity.
The early signs of selenium toxicity include fatigue, irritability and dry hair. Prolonged exposure to selenium could lead to garlic breath, dry skin and hair, brittle nails, nausea, vomiting and diminished sensations or paralysis.
What are the signs of selenium deficiency?
Your body could be experiencing severe muscle pain and wasting of muscles. In serious cases, you may not be able to walk.
You may also encounter heart problems. Selenium deficiency is linked to Keshan Disease, resulting in enlarged heart and heart failure.
Why are you not getting enough selenium?
Low selenium content in foods
The amount of selenium in plant foods depends on the content of selenium in the soil. Low selenium content in the soil causes low selenium content in the plants, thus eating those plants would not provide the recommended level of selenium needed by the body.
Parenteral nutrition
People whose digestive systems are not functioning and are on total parenteral nutrition, in which nutrients are fed through the intravenous line.
Absorption disorder
Those with gastrointestinal problems could be lacking in selenium due to the intestines' inability to absorb the mineral.
If you think your diet is not providing you with sufficient amounts of selenium, consult your pharmacist or doctor on the usage of selenium supplements. Don't deprive your body of the health benefits selenium can provide.
Source: www.nutriplus.com.my
Alfalfa as an Herbal Medication Throughout History
For more then 1,500 years alfalfa has been used in herbal medicine. As early as 490. B.C. its use is recorded in Roman records. The following are early known uses of alfalfa for medicinal purposes.
* The ancient Chinese used it to treat digestive problems, such as ulcers, and to stimulate the appetite. It was often prescribed by traditional physicians of the time.
* Ayurvedic physicians in ancient India used it as a treatment for ulcers, fluid retention and arthritis pain.
* The Spanish brought alfalfa to the colonies in the 1700s where early settlers used it for the treatment of arthritis, cancer and boils. They also used it for treating scurvy and for bowel and urinary problems. Early pioneer women used alfalfa to bring on menstruation.
* Native American Indians used alfalfa to promote blood clotting and treat jaundice.
* Herbalists of the 1800s used a tonic made from alfalfa to treat indigestion, anemia and dyspepsia. They also used it for those that experienced a loss of appetite or assimilated nutrients poorly.
Parts used
Leaves
*The leaves are harvested up to five times every growing season, just as the plant starts to
flower..
*They are used to make tinctures and dry or liquid extracts
Constituents
Alfalfa ia an excellent source of dietary nutrients for the boby
Including protein, calcium and vitamins. It also contains saponins, which dissolve fats,
coumarins, phenols, tannins and unsaturated fatty acids. Alfalfa is rich in phytoestrogens
that mimic the action of the female hormone, estrogen.
Medicinal uses
Due to its estrogenic effects, alfalfa regulates periods, and stimulates milk-flow in
breastfeeding women. Experiments carried out by clinical nutritionists in 1982 showed that
eating alfalfa helped to ported monkeys that were on high cholesterol diet from
atherosclerosis. They also proved the effectiveness of alfalfa in decreasing blood
cholesterol levels.
In 1990 researchers in Northern Ireland showed that alfalfa affects the metabolism of
glucose and, like coriander, eucalyptus and juniper, it also reduces excessive thirst and
blood sugar levels.
Alfalfa’s fortifying effects are well known and, due to its ability to stimulate the
appetite, the plant is often given to induce weight gain and also as restorative during
convalescence.Alfafa can help to reduce exhaustion and nervous agitation. In India, alfalfa
is used in poultices to tread boils, in Colombia it is used to treat coughs. It may
Have a therapeutic effect on gastric ulcers, and has been used in the treatment of kidney
stones.
For more then 1,500 years alfalfa has been used in herbal medicine. As early as 490. B.C. its use is recorded in Roman records. The following are early known uses of alfalfa for medicinal purposes.
* The ancient Chinese used it to treat digestive problems, such as ulcers, and to stimulate the appetite. It was often prescribed by traditional physicians of the time.
* Ayurvedic physicians in ancient India used it as a treatment for ulcers, fluid retention and arthritis pain.
* The Spanish brought alfalfa to the colonies in the 1700s where early settlers used it for the treatment of arthritis, cancer and boils. They also used it for treating scurvy and for bowel and urinary problems. Early pioneer women used alfalfa to bring on menstruation.
* Native American Indians used alfalfa to promote blood clotting and treat jaundice.
* Herbalists of the 1800s used a tonic made from alfalfa to treat indigestion, anemia and dyspepsia. They also used it for those that experienced a loss of appetite or assimilated nutrients poorly.
Parts used
Leaves
*The leaves are harvested up to five times every growing season, just as the plant starts to
flower..
*They are used to make tinctures and dry or liquid extracts
Constituents
Alfalfa ia an excellent source of dietary nutrients for the boby
Including protein, calcium and vitamins. It also contains saponins, which dissolve fats,
coumarins, phenols, tannins and unsaturated fatty acids. Alfalfa is rich in phytoestrogens
that mimic the action of the female hormone, estrogen.
Medicinal uses
Due to its estrogenic effects, alfalfa regulates periods, and stimulates milk-flow in
breastfeeding women. Experiments carried out by clinical nutritionists in 1982 showed that
eating alfalfa helped to ported monkeys that were on high cholesterol diet from
atherosclerosis. They also proved the effectiveness of alfalfa in decreasing blood
cholesterol levels.
In 1990 researchers in Northern Ireland showed that alfalfa affects the metabolism of
glucose and, like coriander, eucalyptus and juniper, it also reduces excessive thirst and
blood sugar levels.
Alfalfa’s fortifying effects are well known and, due to its ability to stimulate the
appetite, the plant is often given to induce weight gain and also as restorative during
convalescence.Alfafa can help to reduce exhaustion and nervous agitation. In India, alfalfa
is used in poultices to tread boils, in Colombia it is used to treat coughs. It may
Have a therapeutic effect on gastric ulcers, and has been used in the treatment of kidney
stones.
ALFALFA
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| Alfafa ialah sejenis tumbuhan herba yang dikenali sebagai Medicago Sativa. Boleh hidup anatara 5 – 12 tahun. Tumbuh setinggi 2 – 3 kaki. Mempunyai bunga berwarna ungu/biru. Alfalfa ditemui oleh orang Arab sebelum tahun 700 S.M. Ditanam di Iran dan seterusnya dibawa ke Amerika Selatan dan tersebar ke seluruh rantau tersebut. Di Asia ia sudah pun lama ditanam dan digunakan sebagai bahan ubatan dan pemakanan. Di Benua Amerika, Afrika, Asia Alfalfa mempunyai keunikan tersendiri. Akarnya menjangkau dari 30 – 100 kaki ke dalam tanah. Ini membolehkan ia menyerap nutrien dan galian dalam kuantiti yang banyak sekali gus menjadikannya amat berkhasiat. Kandungan Alfalfa
Ia juga sebagai sumber protein, kalsium, potassium, klorin, sodium, magnesium dan zink yang tinggi. Ia juga mengandungi asid tolik, florin, electrolytes, isoflarones, serat, beta karotin, saponins, sterols, cumarins, alkaloids(stachyrine), anti-oksidan(tricin) dan phytoestrogen. Daun alfalfa mengandungi 8 jenis essential asid amino dan 10 jenis non-essential asid amino. Frank Bower (Bapa Alfalfa) mendapati tumbuhan ini mengandugi enzim penting yang baik untuk penghadaman protein, lemak, kanji dan gula. Saintist Soviat Union telah membuat percubaan klinikal kepada pesakit gastric dan ulser usus, hasilnya 80% dapati diubati menakala 20% telah bertambah baik. Pengeluaran tenaga dan protein per ekar oleh alfalfa melebihi apa yang boleh dikeluarkan oleh jagung serta lain-lain tumbuhan. Orang Arab mengenali alfalfa sebagai “BAPA SEGALA MAKANAN”. Manakala orang Oleh yang demikian alfalfa adalah sesuai diambil sebagai ubatan dan makanan yang amat berkhasiat.
KAJIAN DIMALAYSIA
Ia juga mengandungi 1.4 % Lysin dan 1 % arginie dan fungsinya adalah untuk:-
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- Isa Asseggaf
- i have start it.. then now the finishing line is always getting far.. and i will grab it.. sooner or later.. i will
About Me
