Surplus glucose is the precipitating factor of obesity and diabetes type 2. Ingestion of glucose rich foods like Rice, Potatoes,Bread, Bakeries and table sugar is the primary factor in precipitating obesity and diabetes in genetically predisposed people.
Although all foods can produce energy in the human cell after entering its energy house -mitochondria-, yet it is only glucose that can be fermented to produce energy without Oxygen, before it enters the mitochondria to be oxidised to produce energy, consequently, it is the
indispensable energy source for some tissues that can not accommodate lack of energy like nerves and muscles.
By virtue, the human metabolism is adjusted so that glucose can never be deficient for these tissues, and it is so designed that the skeleton of glucose molecule formed of carbon, hydrogen, and oxygen is available in all food categories, and except fats which would stress respiration by taking a lot of oxygen- had it required to form glucose-, actually carbohydrates, proteins, and glycerol split from fats, all can be recycled to produce glucose.
Moreover, the muscle stores some glucose in the form of animal starch-glycogen- and it never releases glucose into circulation, rather it releases amino acids resulting from break-down of muscle protein under extreme conditions. The brain stores its glucose in the blood-ready for use- and it keeps its concentrations within a narrow range. Finally, the liver recycle all nutrients susceptible to recycling to replenish its glycogen store on a daily basis.
For glucose to produce energy, it should enter first into the cell and this entry is controlled through Insulin hormone, and once insulin secretion is inefficient or the cell responds to it below normal response,
a plenty of glucose is circulating in the blood without broken down, this surplus glucose is either involved in what is called -glycation-reactions
which can deteriorate blood vessels and participate in other aging phenomena, or it is built-up into fats.
Some diet plans make use of this theory and cut down carbohydrate intake, thus the body is forced to recycle other metabolites to produce glucose needed.
Glucose is as sweet for our bodies in the thin and thick, as money is sweet for our children to feel some freedom, yet as soon as they become
largely abundant, money spoils the kids and glucose spoils our bodies.
Biology is full of such easy yet unachievable missions!
Saturday, December 23, 2006
Monday, December 18, 2006
Vitamin C and Diabetes
Vitamin C is a water-soluble vitamin needed for the growth and repair of tissues in all parts of the body.Vitamin C is essential for the healing of wounds, and for the repair and maintenance of cartilage, bones, and teeth.Vitamin C is one of many antioxidants that are present normally in a balanced diet, other antioxidants include vitamin E, B-carotenoids, Selenium...etc.
Vitamin C deficiency can lead to dry and splitting hair; gingivitis (inflammation of the gums) and bleeding gums; rough, dry, scaly skin; decreased wound-healing rate, easy bruising; nosebleeds; weakened enamel of the teeth; swollen and painful joints; anemia; decreased ability to ward off infection.A severe form of vitamin C deficiency is known as scurvy, which mainly affects older, malnourished adults.
The body does not manufacture vitamin C on its own, nor does it store it. It is therefore important to include plenty of vitamin C-containing foods in one's daily diet. Large amounts of vitamin C are used by the body during any kind of healing process, whether it's from an infection, disease, injury, or surgery (In case of burns, blood content of vitamin C was found to be Zero). In these cases extra vitamin C may be needed.
Vitamin C may be helpful for people with diabetes in a number of ways. First, some studies suggest that people with diabetes have high levels of free radicals (the damaging metabolic by-products, associated with many chronic illnesses) and low levels of antioxidants, including vitamin C. This imbalance may contribute to the fact that those with diabetes are at greater risk for developing conditions such as high cholesterol and atherosclerosis.
Secondly, insulin (which is low in type 1 diabetics and does not function properly in type 2 diabetics) helps cells in the body take up the vitamin C that they need to function properly. At the same time, lots of circulating blood sugar (glucose), as is often the present in diabetics, prevents the cells from getting the vitamin C that they need, even if eating lots of fruits of vegetables. For this reason, taking extra vitamin C in the form of supplements may be helpful in those with diabetes.
Researchers found that women with diabetes consuming at least 300 mg of vitamin C/day faced 2-3 times the risk of death from stroke and twice the risk of dying from coronary diseases, as did diabetic women with less
intake of vitamin C.
Similar assessments for the study with 32,500 other participants, none of
whom started the study with diabetes, showed no link between heart disease and high intake of vitamin C.
Many antioxidants can,at high doses, increase the harmful oxidation's rather than reduce them, and that is what may be happening in diabetic women.It is , by far, better for them if they maintain good blood sugar control, because that is going to prevent of oxidation stress.
Glucose and vitamin C share a common transport mechanism in human blood cells, thus prolonged exposure to high blood glucose in diabetes might lead to intracellular deficiencies of Vitamin C.
Results of studies employing animal models of diabetes (induced diabetes in animals) suggest that these low levels, when are not due to low intake,are caused by increased urinary excretion of the vitamin and defective transport across cell membranes along with increased oxidation
of vitamin C to De-Hydro-Ascorbic Acid ( DHAA).
Vitamin C supplementation has been shown to improve glucose tolerance and lipid profiles in non-insulin-dependent-diabetes-mellitus (type2 diabetes),and to reduce cutaneous capillary fragility, ( in an open trial, each gram of oral vitamin C taken daily, permitted a 2 unit reduction in daily insulin requirements for insulin-dependent-diabetes-mellitus(type 1).
There is some evidence that supplementation may reduce the non-enzymatic glycosylation of proteins, a process that plays an important role in the
development of diabetic complications. Moreover, after continued vitamin
C administration, DHAA( de-hydro-ascorbic-acid) disappears.
Don't forget your Oranges,Lemon,Cranberry and other vegetables and fruits that are rich in vitamin C.
Living with Type II Diabetes?
Vitamin C deficiency can lead to dry and splitting hair; gingivitis (inflammation of the gums) and bleeding gums; rough, dry, scaly skin; decreased wound-healing rate, easy bruising; nosebleeds; weakened enamel of the teeth; swollen and painful joints; anemia; decreased ability to ward off infection.A severe form of vitamin C deficiency is known as scurvy, which mainly affects older, malnourished adults.
The body does not manufacture vitamin C on its own, nor does it store it. It is therefore important to include plenty of vitamin C-containing foods in one's daily diet. Large amounts of vitamin C are used by the body during any kind of healing process, whether it's from an infection, disease, injury, or surgery (In case of burns, blood content of vitamin C was found to be Zero). In these cases extra vitamin C may be needed.
Vitamin C may be helpful for people with diabetes in a number of ways. First, some studies suggest that people with diabetes have high levels of free radicals (the damaging metabolic by-products, associated with many chronic illnesses) and low levels of antioxidants, including vitamin C. This imbalance may contribute to the fact that those with diabetes are at greater risk for developing conditions such as high cholesterol and atherosclerosis.
Secondly, insulin (which is low in type 1 diabetics and does not function properly in type 2 diabetics) helps cells in the body take up the vitamin C that they need to function properly. At the same time, lots of circulating blood sugar (glucose), as is often the present in diabetics, prevents the cells from getting the vitamin C that they need, even if eating lots of fruits of vegetables. For this reason, taking extra vitamin C in the form of supplements may be helpful in those with diabetes.
Researchers found that women with diabetes consuming at least 300 mg of vitamin C/day faced 2-3 times the risk of death from stroke and twice the risk of dying from coronary diseases, as did diabetic women with less
intake of vitamin C.
Similar assessments for the study with 32,500 other participants, none of
whom started the study with diabetes, showed no link between heart disease and high intake of vitamin C.
Many antioxidants can,at high doses, increase the harmful oxidation's rather than reduce them, and that is what may be happening in diabetic women.It is , by far, better for them if they maintain good blood sugar control, because that is going to prevent of oxidation stress.
Glucose and vitamin C share a common transport mechanism in human blood cells, thus prolonged exposure to high blood glucose in diabetes might lead to intracellular deficiencies of Vitamin C.
Results of studies employing animal models of diabetes (induced diabetes in animals) suggest that these low levels, when are not due to low intake,are caused by increased urinary excretion of the vitamin and defective transport across cell membranes along with increased oxidation
of vitamin C to De-Hydro-Ascorbic Acid ( DHAA).
Vitamin C supplementation has been shown to improve glucose tolerance and lipid profiles in non-insulin-dependent-diabetes-mellitus (type2 diabetes),and to reduce cutaneous capillary fragility, ( in an open trial, each gram of oral vitamin C taken daily, permitted a 2 unit reduction in daily insulin requirements for insulin-dependent-diabetes-mellitus(type 1).
There is some evidence that supplementation may reduce the non-enzymatic glycosylation of proteins, a process that plays an important role in the
development of diabetic complications. Moreover, after continued vitamin
C administration, DHAA( de-hydro-ascorbic-acid) disappears.
Don't forget your Oranges,Lemon,Cranberry and other vegetables and fruits that are rich in vitamin C.
Living with Type II Diabetes?
Monday, December 04, 2006
It Is Fats and Proteins that Affect Insulin Sensitivity
It Is Fats And Proteins And Not Carbohydrates That Affect Insulin Response or sensitivity.
What are the effects of fats ( saturated and unsaturated ), proteins and carbohydrates on the sensitivity of the cells to Insulin and other ligands that control cell activity?
First, let us see the recent researches that are connected to this aspect:
# At Rutgers University, Dept of Nutrition, Researchers found that fish oil- fed animals- have greater stimulation of the Glucagon stimulated adenylate-cyclase ( Glucagon is a hormone that raises blood glucose, and adenylate-
cyclase is its responsive enzyme). They found the stimulation is less in corn oil- fed animals, they found also that Butter fat- and all cholesterol supplemented group- fed animals show a depression in Glucagon-adenylate cyclase- stimulation. In other words, fish oil and corn oil increased blood glucose and Butter fat and cholesterol
supplements decreased blood glucose in this specific experiment.
#R.S.MacDonald and W.H.Thornton Jr. found that dietary fat composition has been shown to alter the plasma membrane lipid composition of adipocytes, muscles and other tissues. These changes in membrane lipid composition have been correlated with altered Insulin receptors binding and signal transduction( across the cell membrane).
#As is written in Medical Journal of Australia(e MJA), the functionality of proteins in the membrane is dependent on membrane fluidity ( which was found to decrease with age leading to a stiff membrane as S.M.Harman M.D. showed), especially when the proteins have to collide with other molecules to exert their effects (as in case of Insulin effect).
#Surveys in some Asian islands revealed that inhabitants never knew overweight, diabetes and cardiovascular
diseases while eating grains, vegetables,fruits and coconut oil until they changed their nutritional style to eating
the modern rich diet composed of meat, refined flour and the new wave oils, when they were found to have high incidence of cardiovascular diseases, obesity and diabetes ( 1 out of 2 is diabetic).
Before we lead ourselves to certain conclusions of these scientific findings, let us first recognize the Insulin and other ligands ( molecules that bind a receptor to exert its effects, like hormones) receptors and their surrounding environment.
Cell membranes are designed to act like a boundaries between the cell and its surrounding environment. Both the cell and its surrounding environment are composed mainly of water, then the membrane should not be water soluble, and the material that fulfils this crucial function is phospholipids which is neither water soluble nor lipid soluble at its concentration in the membrane ( to keep an intact membrane and not a detached one).
The phospholipid molecule is present in edible fats in small concentrations (except egg yolk). It is a derivative of TriAcylGlycerol ( triglycerides) ,the main component of fats, and is composed of a molecule of Glycerol attached to 3 molecules of fatty acids and is not charged. But phospholipids has an electrically charged part attached to one of the fatty acids in a triglyceride molecule, this charged part acts like a polar head that is entailing a bi-forked uncharged tail composed of the remaining 2 fatty acids. An electric charge in a molecule increases its solubility in water.
The fluidity of membrane depends on the nature of the tail of a phospholipid molecule ( the 2 molecules of fatty acids in that molecule) when they are saturated fatty acids ( present abundantly in coconut and palm kernel oils), then they are closer to each other making a denser membrane, but when one of them is mono- or
poly-unsaturated fatty acid, then the part bearing a double-bond acquires coils acquiring the shape of the letter S when bearing 2 double bonds or half the latter S when bearing one double-bond.This bend or -kink- in the molecule shortens the molecule and causes a change in the electrical affinity of the adjacent molecule at the same time, leading to more spaces between them.
Cell membranes are composed of 2 layers of phospholipids having the polar multi-head part in the outer most and innermost surfaces facing blood and cytoplasm respectively ( both are composed mainly o water ). The non-polar tails of phospholipid molecules are included between the 2 polar surfaces, and they represent the matrix of the membrane. The nature of a phospholipid layer is determined in part by the lipid matrix of the membrane ( Diet ) and its polar heads part ( genetically ).
Embedded in these 2 layers of phospholipid are Protein molecules, which act like locks on the membrane and open the cells for import or export of metabolites (products of metabolism, like sugars, amino acids,fatty acids, electrolytes....etc). The keys of these locks are either hormones or neurotransmitters ( the end product of a nerve impulse or signal ).
The receptors or locks on the cell membrane are arranged within the cell membrane in such a way to expose its functional part with a spacial configuration that has a geometrical design and electric affinity to specifically fit a specific ligand ( hormone or neurotransmitter). Any change in the position of the displayed functional part of a receptor (lock) may change the response of this receptor to its specific key ligand, with an attenuated, impaired or abolished response.
We cannot derive any solid conclusions from these results, because scientific facts cannot be based on speculations or conventional wisdom, there should be a design of many experiments that lead to an approved conclusion leading to a specific recommendations. It is a premature time to throw accusations on this side or that side.
For you and me as folks reading these published findings, we can think about what we have in hands now of solid facts. We should eat polyunsaturated fats to supply us the Essential Fatty Acids, and we can now think about using the saturated fats when our food should be exposed to high temperature to minimize the production of Trans-Fats.
Living with Type II Diabetes?
What are the effects of fats ( saturated and unsaturated ), proteins and carbohydrates on the sensitivity of the cells to Insulin and other ligands that control cell activity?
First, let us see the recent researches that are connected to this aspect:
# At Rutgers University, Dept of Nutrition, Researchers found that fish oil- fed animals- have greater stimulation of the Glucagon stimulated adenylate-cyclase ( Glucagon is a hormone that raises blood glucose, and adenylate-
cyclase is its responsive enzyme). They found the stimulation is less in corn oil- fed animals, they found also that Butter fat- and all cholesterol supplemented group- fed animals show a depression in Glucagon-adenylate cyclase- stimulation. In other words, fish oil and corn oil increased blood glucose and Butter fat and cholesterol
supplements decreased blood glucose in this specific experiment.
#R.S.MacDonald and W.H.Thornton Jr. found that dietary fat composition has been shown to alter the plasma membrane lipid composition of adipocytes, muscles and other tissues. These changes in membrane lipid composition have been correlated with altered Insulin receptors binding and signal transduction( across the cell membrane).
#As is written in Medical Journal of Australia(e MJA), the functionality of proteins in the membrane is dependent on membrane fluidity ( which was found to decrease with age leading to a stiff membrane as S.M.Harman M.D. showed), especially when the proteins have to collide with other molecules to exert their effects (as in case of Insulin effect).
#Surveys in some Asian islands revealed that inhabitants never knew overweight, diabetes and cardiovascular
diseases while eating grains, vegetables,fruits and coconut oil until they changed their nutritional style to eating
the modern rich diet composed of meat, refined flour and the new wave oils, when they were found to have high incidence of cardiovascular diseases, obesity and diabetes ( 1 out of 2 is diabetic).
Before we lead ourselves to certain conclusions of these scientific findings, let us first recognize the Insulin and other ligands ( molecules that bind a receptor to exert its effects, like hormones) receptors and their surrounding environment.
Cell membranes are designed to act like a boundaries between the cell and its surrounding environment. Both the cell and its surrounding environment are composed mainly of water, then the membrane should not be water soluble, and the material that fulfils this crucial function is phospholipids which is neither water soluble nor lipid soluble at its concentration in the membrane ( to keep an intact membrane and not a detached one).
The phospholipid molecule is present in edible fats in small concentrations (except egg yolk). It is a derivative of TriAcylGlycerol ( triglycerides) ,the main component of fats, and is composed of a molecule of Glycerol attached to 3 molecules of fatty acids and is not charged. But phospholipids has an electrically charged part attached to one of the fatty acids in a triglyceride molecule, this charged part acts like a polar head that is entailing a bi-forked uncharged tail composed of the remaining 2 fatty acids. An electric charge in a molecule increases its solubility in water.
The fluidity of membrane depends on the nature of the tail of a phospholipid molecule ( the 2 molecules of fatty acids in that molecule) when they are saturated fatty acids ( present abundantly in coconut and palm kernel oils), then they are closer to each other making a denser membrane, but when one of them is mono- or
poly-unsaturated fatty acid, then the part bearing a double-bond acquires coils acquiring the shape of the letter S when bearing 2 double bonds or half the latter S when bearing one double-bond.This bend or -kink- in the molecule shortens the molecule and causes a change in the electrical affinity of the adjacent molecule at the same time, leading to more spaces between them.
Cell membranes are composed of 2 layers of phospholipids having the polar multi-head part in the outer most and innermost surfaces facing blood and cytoplasm respectively ( both are composed mainly o water ). The non-polar tails of phospholipid molecules are included between the 2 polar surfaces, and they represent the matrix of the membrane. The nature of a phospholipid layer is determined in part by the lipid matrix of the membrane ( Diet ) and its polar heads part ( genetically ).
Embedded in these 2 layers of phospholipid are Protein molecules, which act like locks on the membrane and open the cells for import or export of metabolites (products of metabolism, like sugars, amino acids,fatty acids, electrolytes....etc). The keys of these locks are either hormones or neurotransmitters ( the end product of a nerve impulse or signal ).
The receptors or locks on the cell membrane are arranged within the cell membrane in such a way to expose its functional part with a spacial configuration that has a geometrical design and electric affinity to specifically fit a specific ligand ( hormone or neurotransmitter). Any change in the position of the displayed functional part of a receptor (lock) may change the response of this receptor to its specific key ligand, with an attenuated, impaired or abolished response.
We cannot derive any solid conclusions from these results, because scientific facts cannot be based on speculations or conventional wisdom, there should be a design of many experiments that lead to an approved conclusion leading to a specific recommendations. It is a premature time to throw accusations on this side or that side.
For you and me as folks reading these published findings, we can think about what we have in hands now of solid facts. We should eat polyunsaturated fats to supply us the Essential Fatty Acids, and we can now think about using the saturated fats when our food should be exposed to high temperature to minimize the production of Trans-Fats.
Living with Type II Diabetes?
Thursday, November 23, 2006
My Blog is Back Again.
Hey Dear Friends,
My blog was down for the last 3 days.
It was a technical problem caused by importing some tags from some site online to optimize those of mine.
I deleted the tags-all- and I tested every thing. It is OK.
I am awfully sorry.
Keep on visiting.
My blog was down for the last 3 days.
It was a technical problem caused by importing some tags from some site online to optimize those of mine.
I deleted the tags-all- and I tested every thing. It is OK.
I am awfully sorry.
Keep on visiting.
Friday, November 17, 2006
ADD A SITE MAP TO YOUR BLOG AT BLOGGER BETA
Adding a site map to my blog was never thought to be written about by me.
I was- and still- writing about health a simplified scientific articles or a humble personal opinion, yet trying to verify my blog and add a site map to it was impossible for me at classic Blogger. I then upgraded to Blogger-beta where verification was much more easier, that was after I had understood that Blogger will never allow uploading any files to its server.
When coming to 'add a site map' step,I found it to be extremely exhaustive hard experiment. It is something out of the scope of my knowledge and interests, because I know nothing about html, and when I tried to add a site map I thought it is a WYSIWYG like posting my blogs, then when I tried the least modifications to cope with what I am asked to do, the PC surprised me with "the opening and closing tags", "the incorrect format'....etc.
I was chained to the computer for hours repeatedly on a trial and error basis, beginning with copy and paste and ending with matching the format with other blogs like "Blogger Tips and Tricks" and "Hakuna Matata" after I read ' html Tags Definitions' in Blogger help. I got frustrated many times and I began thinking to quit the whole thing, because why should I write what nobody would read it.
Finally, the unexpected happened , and I added a site map to my blog!
I feel pity and passion for the same folks who are like I was, and this dictated me to write describing precisely how any one can add the site map to his blog easily and what mistakes to avoid, besides, I may find some of them interested in what I write in my blog, who knows?
Shall we go ?
1- On visiting my blog, click "View" and select "Source", there will be a text document, save it.
(This is to make it more easier, you may just look at it)
3- Go to 'My Account' in google (since you have a blog) and click the 'Webmaster Tools' button.
4- Under ' Add Site' , type in: http://your blog name.blogspot.com
(DO NOT TYPE IN :www.)
5- You will be asked to verify your site. choose ' add tag', copy it in a text document
to make sure it is the same before pasting it in your 'edit html' page in the head segment just before "b:skin CDATA", you will find other html functions that can't be written here.
6- Modify the text document by typing in your blog name and your blog ID
( you may find it in the address bar if you typed your URL in the address bar.
7- Copy and paste the modified document in the head segment in the html page of your
blog.
8- Go to ' Webmaster Tools' again and check verify.
9- After verification, click on ' Add a Site map', and type in :http://your blog name.blogspot.com/rss.xml. ( Neglect any thing written under the window, this is the only format that will get your site map added, and again, do not type in, the www.).
It will be Pending for few minutes to few hours, and if you have implemented every thing right, your site map will be added.
You are done. Congrats.
TIPS:
1- Do not look at the examples given by the 'Webmaster Tools' page.
2- If you are stuck, add another site and never delete one before your site map is added.
3- If for any reason, your site map is not added, keep matching what you do with this schedule and do not try any thing else to keep away from a bitter taste experiment.
Modified on 12/16/2008 :
The format of the site map URL is now:
http://your blog name.blogspot.com/feeds/posts/default?redirect=false
I was- and still- writing about health a simplified scientific articles or a humble personal opinion, yet trying to verify my blog and add a site map to it was impossible for me at classic Blogger. I then upgraded to Blogger-beta where verification was much more easier, that was after I had understood that Blogger will never allow uploading any files to its server.
When coming to 'add a site map' step,I found it to be extremely exhaustive hard experiment. It is something out of the scope of my knowledge and interests, because I know nothing about html, and when I tried to add a site map I thought it is a WYSIWYG like posting my blogs, then when I tried the least modifications to cope with what I am asked to do, the PC surprised me with "the opening and closing tags", "the incorrect format'....etc.
I was chained to the computer for hours repeatedly on a trial and error basis, beginning with copy and paste and ending with matching the format with other blogs like "Blogger Tips and Tricks" and "Hakuna Matata" after I read ' html Tags Definitions' in Blogger help. I got frustrated many times and I began thinking to quit the whole thing, because why should I write what nobody would read it.
Finally, the unexpected happened , and I added a site map to my blog!
I feel pity and passion for the same folks who are like I was, and this dictated me to write describing precisely how any one can add the site map to his blog easily and what mistakes to avoid, besides, I may find some of them interested in what I write in my blog, who knows?
Shall we go ?
1- On visiting my blog, click "View" and select "Source", there will be a text document, save it.
(This is to make it more easier, you may just look at it)
3- Go to 'My Account' in google (since you have a blog) and click the 'Webmaster Tools' button.
4- Under ' Add Site' , type in: http://your blog name.blogspot.com
(DO NOT TYPE IN :www.)
5- You will be asked to verify your site. choose ' add tag', copy it in a text document
to make sure it is the same before pasting it in your 'edit html' page in the head segment just before "b:skin CDATA", you will find other html functions that can't be written here.
6- Modify the text document by typing in your blog name and your blog ID
( you may find it in the address bar if you typed your URL in the address bar.
7- Copy and paste the modified document in the head segment in the html page of your
blog.
8- Go to ' Webmaster Tools' again and check verify.
9- After verification, click on ' Add a Site map', and type in :http://your blog name.blogspot.com/rss.xml. ( Neglect any thing written under the window, this is the only format that will get your site map added, and again, do not type in, the www.).
It will be Pending for few minutes to few hours, and if you have implemented every thing right, your site map will be added.
You are done. Congrats.
TIPS:
1- Do not look at the examples given by the 'Webmaster Tools' page.
2- If you are stuck, add another site and never delete one before your site map is added.
3- If for any reason, your site map is not added, keep matching what you do with this schedule and do not try any thing else to keep away from a bitter taste experiment.
Modified on 12/16/2008 :
The format of the site map URL is now:
http://your blog name.blogspot.com/feeds/posts/default?redirect=false
Wednesday, November 15, 2006
"Low Carb" or Lower Carb?
Low carb, low fat are terms that are extensively used for sometime ago. the frequent use of these terms created an active attitude towards them, yet it did not create the necessary attitude of digging under them. As a result, many people actually dealt with ' labels' rather than trying to understand the right full scheme needed for keeping good health, with a serious impact on public health.
I read an opinion survey that contained so many funny things reflecting the level of awareness of some people with the meaning of ' low carb' and ' low fat' terms. You would agree with me when you know some of them:
# "It is the carbohydrates and not calories that contribute to weight gain".
# " Low carb diets are associated with the prevention of disease".
# " Restriction of carbohydrates consumption( meaning less fruits, honey, vegetables and whole grains), reduces the risk of certain cancers.
# " Diabetics need low carb" ( Contrary to the institutional recommendation that people should consume a diet that include a variety of carbohydrates containing foods).
# Those on low carb diet consume more meat and fewer other foods ( like fruits, vegetables, whole grains and low fat dairy products), though the American National Cancer Institute recommendsdaily 5 servings of fiber rich fruits and vegetables and 3 of low fat dairy products.
# Many folks do not know the appropriate amount of carb daily intake, some said it is 10 , 5 and 0.5 g !!
Some low-carb diet producers start people at 20 g carbohydrates daily ( I would have been died starving going this way), others say 30, 60, 100, 150 and 200 g carb daily intake.
To correct the situation we should search the scientific basis for good health.
-Texts tell us that the average person needs of energy is 2000-3000 Calories/day according to hist ype of activity.
-American National Academy of Health recommends that children and adults get a minimum of 130g of carbohydrates daily.
-Maximum Calorie intake of fat derived calories should not exceed 30% of total calories, and not more than 10% of them are saturated fats ( away from trans fats). This corresponds to 60-80 g fat/day ideally.
Now, if you are overweight, then you should be ingesting more than 3000 Calories daily. If you go according to the mentioned outline, then you should be eating 120 g fats/day which produce 1080 Calories. If you divide the rest of your calorie gain equally between carbohydrates and protein, then you should be eating 300 g carbohydrates and 300 g proteins daily.
If you want to lose weight, you should CUT DOWN TOTAL CALORIES, beginning with carbohydrates and redistributing your calorie intake between fats and proteins.
Certainly your weight gain is caused by calorie gain, so cut them down, but do not forget that you need different carbohydrates like fibers and essential sugars, as well as you need different fats like polyunsaturated fats and lecithin.
Moreover, you need the delecious taste of both.
I read an opinion survey that contained so many funny things reflecting the level of awareness of some people with the meaning of ' low carb' and ' low fat' terms. You would agree with me when you know some of them:
# "It is the carbohydrates and not calories that contribute to weight gain".
# " Low carb diets are associated with the prevention of disease".
# " Restriction of carbohydrates consumption( meaning less fruits, honey, vegetables and whole grains), reduces the risk of certain cancers.
# " Diabetics need low carb" ( Contrary to the institutional recommendation that people should consume a diet that include a variety of carbohydrates containing foods).
# Those on low carb diet consume more meat and fewer other foods ( like fruits, vegetables, whole grains and low fat dairy products), though the American National Cancer Institute recommendsdaily 5 servings of fiber rich fruits and vegetables and 3 of low fat dairy products.
# Many folks do not know the appropriate amount of carb daily intake, some said it is 10 , 5 and 0.5 g !!
Some low-carb diet producers start people at 20 g carbohydrates daily ( I would have been died starving going this way), others say 30, 60, 100, 150 and 200 g carb daily intake.
To correct the situation we should search the scientific basis for good health.
-Texts tell us that the average person needs of energy is 2000-3000 Calories/day according to hist ype of activity.
-American National Academy of Health recommends that children and adults get a minimum of 130g of carbohydrates daily.
-Maximum Calorie intake of fat derived calories should not exceed 30% of total calories, and not more than 10% of them are saturated fats ( away from trans fats). This corresponds to 60-80 g fat/day ideally.
Now, if you are overweight, then you should be ingesting more than 3000 Calories daily. If you go according to the mentioned outline, then you should be eating 120 g fats/day which produce 1080 Calories. If you divide the rest of your calorie gain equally between carbohydrates and protein, then you should be eating 300 g carbohydrates and 300 g proteins daily.
If you want to lose weight, you should CUT DOWN TOTAL CALORIES, beginning with carbohydrates and redistributing your calorie intake between fats and proteins.
Certainly your weight gain is caused by calorie gain, so cut them down, but do not forget that you need different carbohydrates like fibers and essential sugars, as well as you need different fats like polyunsaturated fats and lecithin.
Moreover, you need the delecious taste of both.
Friday, November 10, 2006
Shave in 1 Minute
When you wake up late in the morning, you count every minute to avoid getting late at your job.You can quit any routine activity that may keep you late, except that you need to shave. I remember shaving on my way to work using an electric machine with its distressing irritable after-feelings.
Repetition of this procedure over time makes getting-up and going to work a psychological overburden, and either we reduce the number of activities done before going to work, or we change the way we do the 'must-do' activities, and of these activities is to shave.
There are many ways available to shave and all are competing at more smooth shaving, yet all consume some time, I tried them all, creams , foams, gels, electric shaving...etc. I found that the most simple, quick and cheap way is this way that I am affording you.
The Procedure:
1- Prepare your shaving liquid by mixing 2 equal amounts ( up to you ) of water and glycerin ( you can use eau de cologne ).
2- Wet your face with your shaving liquid after washing ( or dry even).
3- Shave using Gillette ll plus, or the similar that has a lubricant strand.
4- Unsatisfied?, repeat in less than a minute.
If you need more easy lubrication, just leave a comment.
Enjoy!
Repetition of this procedure over time makes getting-up and going to work a psychological overburden, and either we reduce the number of activities done before going to work, or we change the way we do the 'must-do' activities, and of these activities is to shave.
There are many ways available to shave and all are competing at more smooth shaving, yet all consume some time, I tried them all, creams , foams, gels, electric shaving...etc. I found that the most simple, quick and cheap way is this way that I am affording you.
The Procedure:
1- Prepare your shaving liquid by mixing 2 equal amounts ( up to you ) of water and glycerin ( you can use eau de cologne ).
2- Wet your face with your shaving liquid after washing ( or dry even).
3- Shave using Gillette ll plus, or the similar that has a lubricant strand.
4- Unsatisfied?, repeat in less than a minute.
If you need more easy lubrication, just leave a comment.
Enjoy!
Monday, November 06, 2006
8 Tips for Barbecue Without Carcinogens
I enjoy barbecue very much, and grilled meat is my favorite dish!
Respectful institutes reported the presence of carcinogenic chemicals in grilled, fried or barbecued muscle meat such as beef, pork, poultry and fish. These chemicals are either amino acid related- the Hetero Cyclic Amines( HCAs) , or hydrocarbon related- Poly Cyclic Aromatic Hydrocarbons (PAHs).
These chemicals are not present in uncooked meat, yet cooking it at high temperature ( higher than 160 F ) may increase the risk of producing them, e.g.
# HCAs are formed when amino acids- the building bricks of proteins - react with creatine - a chemical found in muscles- at high temperatures.
# PAHs are formed when the fat drips on hot coal or stones, charred and turned intosmoke that penetrates meat. The same smoke is present in cigarette smoke as well.
Formation of HCAs and PAHs depends on type of food, temperature, cooking method and time of cooking. They are known to be mutagenic, that is, they produce damage in DNA, and are listed as reasonably anticipated to be human carcinogens.
To reduce 90% of formation of these carcinogens during barbecue, you should consider 2 aspects :1- Your meat, and 2- Your fire to barbecue it.
MEAT :
1- Select lean cuts - look for loin on the table - and reduce portion size.
2- Do cut the fats, trim excess fa from meat and minimize fats and oils in marinades.
3- Soak the Meat in Lemon Juice and Vinegar for 20-30 minutes in the fridge. It will help tenderizing it, as well as it will imparts a great taste ( for more of that, we - in Egypt - add chopped onions to the mix.
4- Spray water- or Lemon juice- on the meat while barbecuing.
5- According to scientists from Michigan state -US- , addition of Cherry tissues to the beef substantially reduces formation of HCAs.
FIRE :
1- Light the barbecue in advance. Use enough charcoal and wait till charcoal are white and glowing red before you start cooking.
2- Only use non-toxic firelighters to taste the meat and not the fuel.
3- Find out the correct cooking time for all your food. Make sure that chicken is cooked through, there are no pink bits inside and the juice runs clear. Make sure meats are thoroughly cooked and piping hot.
Enjoy!
Respectful institutes reported the presence of carcinogenic chemicals in grilled, fried or barbecued muscle meat such as beef, pork, poultry and fish. These chemicals are either amino acid related- the Hetero Cyclic Amines( HCAs) , or hydrocarbon related- Poly Cyclic Aromatic Hydrocarbons (PAHs).
These chemicals are not present in uncooked meat, yet cooking it at high temperature ( higher than 160 F ) may increase the risk of producing them, e.g.
# HCAs are formed when amino acids- the building bricks of proteins - react with creatine - a chemical found in muscles- at high temperatures.
# PAHs are formed when the fat drips on hot coal or stones, charred and turned intosmoke that penetrates meat. The same smoke is present in cigarette smoke as well.
Formation of HCAs and PAHs depends on type of food, temperature, cooking method and time of cooking. They are known to be mutagenic, that is, they produce damage in DNA, and are listed as reasonably anticipated to be human carcinogens.
To reduce 90% of formation of these carcinogens during barbecue, you should consider 2 aspects :1- Your meat, and 2- Your fire to barbecue it.
MEAT :
1- Select lean cuts - look for loin on the table - and reduce portion size.
2- Do cut the fats, trim excess fa from meat and minimize fats and oils in marinades.
3- Soak the Meat in Lemon Juice and Vinegar for 20-30 minutes in the fridge. It will help tenderizing it, as well as it will imparts a great taste ( for more of that, we - in Egypt - add chopped onions to the mix.
4- Spray water- or Lemon juice- on the meat while barbecuing.
5- According to scientists from Michigan state -US- , addition of Cherry tissues to the beef substantially reduces formation of HCAs.
FIRE :
1- Light the barbecue in advance. Use enough charcoal and wait till charcoal are white and glowing red before you start cooking.
2- Only use non-toxic firelighters to taste the meat and not the fuel.
3- Find out the correct cooking time for all your food. Make sure that chicken is cooked through, there are no pink bits inside and the juice runs clear. Make sure meats are thoroughly cooked and piping hot.
Enjoy!
Wednesday, November 01, 2006
What Are These Synthetic Trans Fats?
Are there natural trans fats?, are they as harmful as synthetic trans fats?, how much we take of each of them?
Actually, there are trans fats that occur naturally in meat and dairy products. They mainly contain the trans fatty acid " Vaccenic acid", but they are essentially harmless in the amounts encountered. They represent 15-20 % at maximum, of the trans fats we take, moreover, Vaccenic acid can be metabolized by humans to the trans isomer of Conjugated Linoleic Acid (CLA) which has a specific role in promoting health. CLA is considered to balance any harmful effect of natural trans fats. Natural trans fats have not been shown to share the harmful properties of the synthetic trans fats.
It is fair to suppose there is wide range in the toxicity in the synthetic trans isomers arising from hydrogenation of oils, and that some of these synthetic trans fats have specially high toxicity.
Then why humans synthesize these harmful trans fats?, what is the need for them?
In fact, humans do not plan to synthesize trans fats, they do their best to reduce their production, but it is difficult to prevent their formation altogether. Typically40-50% of the oil will end up as trans isomers after hydrogenation.
Food industry is concerned about shelf period as well as taste and consistency of fats. Oils are vulnerable to rancidity on storage, in addition, some trans isomers(Elaidic acid, the trans isomer of Oleic acid, the main constituent of olive oil) has a melting point has a similar temperature of the human mouth ( mouth watering?).
How I s Trans Fat Produced?
Glycerol( Glycerin) is common to all triglyceride edible fats, to this glycerol molecule, 3 fatty acid molecules are attached. The fatty acid consists of many carbon atoms, each of which is attached to the adjacent carbon by a SINGLE bond and bearing 2 Hydrogen atoms in saturated fats. I f the 2 adjacent carbons bear1 Hydrogen atom each, they coordinate to share a second bond to become bound by a DOUBLE bond, then this fatty acid is said to be unsaturated FA, if it contains more than 1 double bond, it is a polyunsaturated fatty acid.
The configuration of double bond in an unsaturated fatty acid determines the description of fatty acid, thus if the 2 Hydrogen atoms are on the same side of the Carbon chain it is a CIS isomer and this predominates naturally, in the other uncommon TRANS isomer, the 2 Hydrogen are on opposite sides of the chain.
The CIS double bond forces a kink or bend into the Carbon chain, so the unsaturated fatty acids are unable to pack closely together so readily as saturated fatty acid, and this why unsaturated fatty acids containing oils are mostly liquids at room temperature, while more saturated fats( such as Tallow) are hard. Upon hydrogenation of unsaturated fatty acid containing oil, 2 Hydrogen are bound to the vacant double-bond site removing the double bond and retaining the straight chain form and the molecule becomes more saturated.
The food industry neither needs completely hydrogenated fats which are waxy, nor it needs the polyunsaturated oils, rather it needs partially hydrogenated fats which are in between.
During hydrogenation conducted at high temperature( 260 C), the unsaturated fatty acid is subject to structural transformation. Double bonds which are naturally in the CIS configuration, can flip to TRANS configuration ( Geometrical isomers). Another possibility is that the double bond migrates along the molecular chain ( Positional isomers).
TRANS fats are involved in the pathogenesis if cardiovascular system, and lately it was found to be involved in Diabetes and Obesity.
Actually, there are trans fats that occur naturally in meat and dairy products. They mainly contain the trans fatty acid " Vaccenic acid", but they are essentially harmless in the amounts encountered. They represent 15-20 % at maximum, of the trans fats we take, moreover, Vaccenic acid can be metabolized by humans to the trans isomer of Conjugated Linoleic Acid (CLA) which has a specific role in promoting health. CLA is considered to balance any harmful effect of natural trans fats. Natural trans fats have not been shown to share the harmful properties of the synthetic trans fats.
It is fair to suppose there is wide range in the toxicity in the synthetic trans isomers arising from hydrogenation of oils, and that some of these synthetic trans fats have specially high toxicity.
Then why humans synthesize these harmful trans fats?, what is the need for them?
In fact, humans do not plan to synthesize trans fats, they do their best to reduce their production, but it is difficult to prevent their formation altogether. Typically40-50% of the oil will end up as trans isomers after hydrogenation.
Food industry is concerned about shelf period as well as taste and consistency of fats. Oils are vulnerable to rancidity on storage, in addition, some trans isomers(Elaidic acid, the trans isomer of Oleic acid, the main constituent of olive oil) has a melting point has a similar temperature of the human mouth ( mouth watering?).
How I s Trans Fat Produced?
Glycerol( Glycerin) is common to all triglyceride edible fats, to this glycerol molecule, 3 fatty acid molecules are attached. The fatty acid consists of many carbon atoms, each of which is attached to the adjacent carbon by a SINGLE bond and bearing 2 Hydrogen atoms in saturated fats. I f the 2 adjacent carbons bear1 Hydrogen atom each, they coordinate to share a second bond to become bound by a DOUBLE bond, then this fatty acid is said to be unsaturated FA, if it contains more than 1 double bond, it is a polyunsaturated fatty acid.
The configuration of double bond in an unsaturated fatty acid determines the description of fatty acid, thus if the 2 Hydrogen atoms are on the same side of the Carbon chain it is a CIS isomer and this predominates naturally, in the other uncommon TRANS isomer, the 2 Hydrogen are on opposite sides of the chain.
The CIS double bond forces a kink or bend into the Carbon chain, so the unsaturated fatty acids are unable to pack closely together so readily as saturated fatty acid, and this why unsaturated fatty acids containing oils are mostly liquids at room temperature, while more saturated fats( such as Tallow) are hard. Upon hydrogenation of unsaturated fatty acid containing oil, 2 Hydrogen are bound to the vacant double-bond site removing the double bond and retaining the straight chain form and the molecule becomes more saturated.
The food industry neither needs completely hydrogenated fats which are waxy, nor it needs the polyunsaturated oils, rather it needs partially hydrogenated fats which are in between.
During hydrogenation conducted at high temperature( 260 C), the unsaturated fatty acid is subject to structural transformation. Double bonds which are naturally in the CIS configuration, can flip to TRANS configuration ( Geometrical isomers). Another possibility is that the double bond migrates along the molecular chain ( Positional isomers).
TRANS fats are involved in the pathogenesis if cardiovascular system, and lately it was found to be involved in Diabetes and Obesity.
Saturday, October 21, 2006
When Blood Cholesterol Value Equals Zero
What happens if cholesterol in our blood completely vanished, and blood cholesterol value becomes at zero level? Is it possible? and if so, what is its impacton our health?.
If we have theoretically no cholesterol in our blood, this would result in the following consequences:
1- Change in the composition and properties of cell membranes in all the body tissues.
2- No synthesis of vitamin D leading to diminished calcium level in the blood, with its impact on bones, kidney, calcium regulating hormones...etc.
3- No synthesis of steroidal hormones:
# No Corticosteroids with its widespread effects on almost all the body cells, specially under stress conditions.
# No Sex hormones and its sequale of aborted sexual and maternal life ( this is why marine creatures and other foods rich in cholesterol have aphrodisiac properties)
4- No protection from entrance of blood under the inner membranes of the arteries and peeling it off leading to death. Normally, when abraisions and tear are produced in the arteries as a result of rush of blood through constricted arteries or capillaries ( those of the heart first). Cholesterol is a waterproof bandage that the body has designed to cover up the tears and abraisons in the arteries.
Thus, we can easily understand that it is impossible that cholesterol may disappear from the blood. Body supply of cholesterol is a dual one; the intake of external cholesterol with food, and the internal liver synthesis of cholesterol.
Cholesterol normal rate of production is to participate in building cell membranes, insulating nerve cells and synthesizing body hormones.The rational approach of dealing with increased cholesterol levels is to know first why the body has started raising its levels. Yet, having neither this alternative, nor another alternative, we think that something is up, bring it down.
When cholesterol levels were found to be increased with atherosclerosis, a sacred war has begun against cholesterol. The warfare diversified from the food industry and its new fats to the pharmaceutical industry with its new statins. Both has their impact on conception, health and economy of individuals and societies.
In essence, we are still walking the trial and error way of understanding cholesterol in the body, and how to deal with it the perfect way.
For now, eat blueberries, nuts, vegetables, soy derivatives.., and some lobster whenever you need.
If we have theoretically no cholesterol in our blood, this would result in the following consequences:
1- Change in the composition and properties of cell membranes in all the body tissues.
2- No synthesis of vitamin D leading to diminished calcium level in the blood, with its impact on bones, kidney, calcium regulating hormones...etc.
3- No synthesis of steroidal hormones:
# No Corticosteroids with its widespread effects on almost all the body cells, specially under stress conditions.
# No Sex hormones and its sequale of aborted sexual and maternal life ( this is why marine creatures and other foods rich in cholesterol have aphrodisiac properties)
4- No protection from entrance of blood under the inner membranes of the arteries and peeling it off leading to death. Normally, when abraisions and tear are produced in the arteries as a result of rush of blood through constricted arteries or capillaries ( those of the heart first). Cholesterol is a waterproof bandage that the body has designed to cover up the tears and abraisons in the arteries.
Thus, we can easily understand that it is impossible that cholesterol may disappear from the blood. Body supply of cholesterol is a dual one; the intake of external cholesterol with food, and the internal liver synthesis of cholesterol.
Cholesterol normal rate of production is to participate in building cell membranes, insulating nerve cells and synthesizing body hormones.The rational approach of dealing with increased cholesterol levels is to know first why the body has started raising its levels. Yet, having neither this alternative, nor another alternative, we think that something is up, bring it down.
When cholesterol levels were found to be increased with atherosclerosis, a sacred war has begun against cholesterol. The warfare diversified from the food industry and its new fats to the pharmaceutical industry with its new statins. Both has their impact on conception, health and economy of individuals and societies.
In essence, we are still walking the trial and error way of understanding cholesterol in the body, and how to deal with it the perfect way.
For now, eat blueberries, nuts, vegetables, soy derivatives.., and some lobster whenever you need.
Saturday, October 14, 2006
Onion,Garlic and other Herbs to Lower Blood Sugar
Since antiquity, diabetes has been treated with plant medicines. Recent scientific investigation has confirmed the efficacy of many of these preparations, some of which are remarkably effective. Only those herbs that appear most effective, are relatively non-toxic and have substantial documentation of efficacy are covered here.
Bitter Melon (Momordica charantia):
Bitter melon, also known as balsam pear, is a tropical vegetable widely cultivated in Asia, Africa and South America, and has been used extensively in folk medicine as a remedy for diabetes. The blood sugar lowering action of the fresh juice or extract of the unripe fruit has been clearly established in both experimental lab and clinical studies.
Bitter melon is composed of several compounds with confirmed anti-diabetic properties. Charantin, extracted by alcohol, is a hypoglycaemic agent composed of mixed steroids that is more potent than the drug tolbutamide which is often used in the treatment of diabetes. Momordica also contains an insulin-like polypeptide, polypeptide-P, which lowers blood sugar levels when injected subcutaneously into type 1 diabetic patients. The oral administration of 50-60 ml of the juice has shown good results in clinical trials.
Excessively high doses of bitter melon juice can cause abdominal pain and diarrhea. Small children or anyone with hypoglycemiashould not take bitter melon, since this herb could theoretically trigger or worsen low blood sugar, or hypoglycemia. Furthermore, diabetics taking hypoglycemic drugs (such as chlorpropamide,glyburide, or phenformin) or insulin should use bitter melon withcaution, as it may potentiate the effectiveness of the drugs, leading to severe hypoglycemia.
Onion and Garlic:
( Allium cepa and Allium sativum) Onion and garlic have significant blood sugar lowering action. The principal active ingredients are believed to be allyl propyl disulphide (APDS) and diallyl disulphide oxide (allicin), although other constitutents such as flavonoids may play a role as well.
Experimental and clinical evidence suggests that APDS lowers glucose levels by competing with insulin for insulin-inactivating sites in the liver. This results in an increase of free insulin.APDS administered in doses of 125 mg/ kg to fasting humans was found to cause a marked fall in blood glucose levels and an increase in serum insulin. Allicin doses of 100 mg/kg produced a similar effect.
Onion extract was found to reduce blood sugar levels during oral and intravenous glucose tolerance. The effect improved as the dosage was increased; however, beneficial effects were observed even for low levels that used in the diet (eg., 25 to 200 grams). The effects were similar in both raw and boiled onion extracts. Onions affect the hepatic metabolism of glucose and/or increases the release of insulin, and/or prevent insulin's destruction.
The additional benefit of the use of garlic and onions are their beneficial cardiovascular effects. They are found to lower lipid levels, inhibit platelet aggregation and are antihypertensive.
So, liberal use of onion and garlic are recommended for diabetic patients.
You can get odorles Standerdized Garlic here
Blueberry leaves (Vaccinium myrtillus):
A decoction of the leaves of the blueberry has a long history of folk use in the treatment of diabetes. The compound myrtillin (an anthocyanoside) is apparently the most active ingredient. Upon injection it is somewhat weaker than insulin, but is less toxic, even at 50 times the 1 g per day therapeutic dose. A single dose can produce beneficial effects lasting several weeks.
Blueberry anthocyanosides also increase capillary integrity, inhibit free-radical damage and improve the tone of the vascular system. In Europe, it is used as an anti-haemorrhagic agent in the treatment of eye diseases including diabetic retinopathy.
Asian Ginseng:
Asian ginseng is commonly used in traditional Chinese medicine to treat diabetes. It has been shown to enhance the release of insulin from the pancreas and to increase the number of insulin receptors. It also has a direct blood sugar-lowering effect. A recent study found that 200 mg of ginseng extract per day improved blood sugar control as well as energy levels in Type 2 diabetes (NIDDM).Ginseng Varieties
BilberryBilberry:
It may lower the risk of some diabetic complications, such as diabetic cataracts and retinopathy.Billberry
SteviaStevia:
has been used traditionally to treat diabetes. Early reports suggested that stevia might have beneficial effects on glucose tolerance (and therefore potentially help with diabetes), although not all reports have confirmed this. Even if stevia did not have direct antidiabetic effects, its use as a sweetener could reduce intake of sugars in such patients.Get Stevia
Ginkgo Biloba:
Ginkgo biloba extract may prove useful for prevention and treatment of early-stage diabetic neuropathy.
Cinnamon :
It triples insulin's efficiency..Standerdized Cinnamon
Barberry :
One of the mildest and best liver tonics known.
Dosage: tincture, 10-30 drops; standard decoction or 3-9 g.
Nigella Sativa Oil( NSO):
NSO significantly lowered blood glucose concentrations in diabetic rats after 2, 4 and 6 weeks. The blood lowering effect of NSO was, however, not paralled by a stimulation of insulin release in the presence of NSO,or its active ingredients, nigellone or thymoquinone. The data indicate that the hypoglycemic effect of NSO may be mediated by extrapancreatic actions rather than by stimulated insulin release.
Almost all can be easily obtained, or they are already in your kitchen.
Living with Type II Diabetes?
Bitter Melon (Momordica charantia):
Bitter melon, also known as balsam pear, is a tropical vegetable widely cultivated in Asia, Africa and South America, and has been used extensively in folk medicine as a remedy for diabetes. The blood sugar lowering action of the fresh juice or extract of the unripe fruit has been clearly established in both experimental lab and clinical studies.
Bitter melon is composed of several compounds with confirmed anti-diabetic properties. Charantin, extracted by alcohol, is a hypoglycaemic agent composed of mixed steroids that is more potent than the drug tolbutamide which is often used in the treatment of diabetes. Momordica also contains an insulin-like polypeptide, polypeptide-P, which lowers blood sugar levels when injected subcutaneously into type 1 diabetic patients. The oral administration of 50-60 ml of the juice has shown good results in clinical trials.
Excessively high doses of bitter melon juice can cause abdominal pain and diarrhea. Small children or anyone with hypoglycemiashould not take bitter melon, since this herb could theoretically trigger or worsen low blood sugar, or hypoglycemia. Furthermore, diabetics taking hypoglycemic drugs (such as chlorpropamide,glyburide, or phenformin) or insulin should use bitter melon withcaution, as it may potentiate the effectiveness of the drugs, leading to severe hypoglycemia.
Onion and Garlic:
( Allium cepa and Allium sativum) Onion and garlic have significant blood sugar lowering action. The principal active ingredients are believed to be allyl propyl disulphide (APDS) and diallyl disulphide oxide (allicin), although other constitutents such as flavonoids may play a role as well.
Experimental and clinical evidence suggests that APDS lowers glucose levels by competing with insulin for insulin-inactivating sites in the liver. This results in an increase of free insulin.APDS administered in doses of 125 mg/ kg to fasting humans was found to cause a marked fall in blood glucose levels and an increase in serum insulin. Allicin doses of 100 mg/kg produced a similar effect.
Onion extract was found to reduce blood sugar levels during oral and intravenous glucose tolerance. The effect improved as the dosage was increased; however, beneficial effects were observed even for low levels that used in the diet (eg., 25 to 200 grams). The effects were similar in both raw and boiled onion extracts. Onions affect the hepatic metabolism of glucose and/or increases the release of insulin, and/or prevent insulin's destruction.
The additional benefit of the use of garlic and onions are their beneficial cardiovascular effects. They are found to lower lipid levels, inhibit platelet aggregation and are antihypertensive.
So, liberal use of onion and garlic are recommended for diabetic patients.
You can get odorles Standerdized Garlic here
Blueberry leaves (Vaccinium myrtillus):
A decoction of the leaves of the blueberry has a long history of folk use in the treatment of diabetes. The compound myrtillin (an anthocyanoside) is apparently the most active ingredient. Upon injection it is somewhat weaker than insulin, but is less toxic, even at 50 times the 1 g per day therapeutic dose. A single dose can produce beneficial effects lasting several weeks.
Blueberry anthocyanosides also increase capillary integrity, inhibit free-radical damage and improve the tone of the vascular system. In Europe, it is used as an anti-haemorrhagic agent in the treatment of eye diseases including diabetic retinopathy.
Asian Ginseng:
Asian ginseng is commonly used in traditional Chinese medicine to treat diabetes. It has been shown to enhance the release of insulin from the pancreas and to increase the number of insulin receptors. It also has a direct blood sugar-lowering effect. A recent study found that 200 mg of ginseng extract per day improved blood sugar control as well as energy levels in Type 2 diabetes (NIDDM).Ginseng Varieties
BilberryBilberry:
It may lower the risk of some diabetic complications, such as diabetic cataracts and retinopathy.Billberry
SteviaStevia:
has been used traditionally to treat diabetes. Early reports suggested that stevia might have beneficial effects on glucose tolerance (and therefore potentially help with diabetes), although not all reports have confirmed this. Even if stevia did not have direct antidiabetic effects, its use as a sweetener could reduce intake of sugars in such patients.Get Stevia
Ginkgo Biloba:
Ginkgo biloba extract may prove useful for prevention and treatment of early-stage diabetic neuropathy.
Cinnamon :
It triples insulin's efficiency..Standerdized Cinnamon
Barberry :
One of the mildest and best liver tonics known.
Dosage: tincture, 10-30 drops; standard decoction or 3-9 g.
Nigella Sativa Oil( NSO):
NSO significantly lowered blood glucose concentrations in diabetic rats after 2, 4 and 6 weeks. The blood lowering effect of NSO was, however, not paralled by a stimulation of insulin release in the presence of NSO,or its active ingredients, nigellone or thymoquinone. The data indicate that the hypoglycemic effect of NSO may be mediated by extrapancreatic actions rather than by stimulated insulin release.
Almost all can be easily obtained, or they are already in your kitchen.
Living with Type II Diabetes?
Wednesday, October 11, 2006
Fenugreek Lowers Glycemic Index and Blood Sugar
Before we discuss the effect of Fenugreek on Glycemic Index (GI), we should understand the effect of GI on blood sugar.
Glycemic Index can only be applied to foods with a reasonable carbohydrates content. Carbohydrates that breakdown rapidly during digestion have the highest Glycemic Index (GI).
A lower glycemic response equates to a lower Insulin demand, better long-term blood glucose control and a reduction in blood lipids. A low glycemic index food will release energy slowly and steadily and is generally appropriate for every one, specially diabetics and dieters.
Several lines of recent scientific evidence have shown that individuals who followed a low GI diet over many years at a significant lower risk for developing type 2 diabetes and coronary heart diseases.
Recently, postprandial (after meal) hyperglycemia presents an increased risk for atherosclerosis in the diabetic population.Recent animal research provides compelling evidence that high GI carbohydrates is associated with increased risk of obesity.
Fenugreek seeds contain nutrients and phyto-chemicals that slow down the time that food takes to go through the intestinal tract. As one result, sugars are absorbed from foods more slowly and blood sugar levels may not rise as high or fluctuate as much as usual. Also, fenugreek contains an amino acid called 4-hydroxyisoleucine, which appears to increase the body's production of insulin when blood sugar levels are high. Higher insulin production may decrease the amounts of sugar that stay in the blood for many individuals. In some studies of animals and humans with both diabetes and high cholesterol levels, fenugreek lowered cholesterol levels as well as blood sugar levels. However, no blood-sugar lowering effect was seen in non-diabetic animals. Similarly individuals with normal cholesterol levels showed no significant reductions in cholesterol while taking fenugreek.
Pregnant women should not take fenugreek by mouth. In animal studies, fenugreek has caused contractions of uterine tissue. Such contractions could result in a miscarriage if they happen during pregnancy. In addition, fenugreek passes into the blood of developing babies.
Major Side Effects
It is possible that taking large amounts of fenugreek for very long periods of time could result in hypoglycemia (blood sugar that is too low). Signs that blood sugar may be too low include shakiness, sweating, confusion, distorted speech, and loss of muscle control. If not corrected, low blood sugar can lead to unconsciousness and even death.
Less Severe Side Effects
Due to its effects on the gastrointestinal tract, most side effects reported from using fenugreek orally are gastrointestinal in nature. They include diarrhea and gas.
Taking fenugreek by mouth may make the urine smell somewhat like maple syrup. A relatively rare serious metabolic disorder also causes a similar smell in the urine of affected individuals. Cases of misdiagnosis have been reported in medical literature when small children or pregnant or lactating women who took fenugreek had a maple sugar-like smell in their urine.
What interactions should I watch for?
Prescription Drugs
Fenugreek contains small amounts of coumarins, chemicals that are used in drugs to increase the time blood needs to clot. When very large amounts of fenugreek are taken with antiplatelet or anticoagulant drugs, the effect of the drug may be increased, resulting in uncontrolled bleeding.
Antiplatelets include Plavix and Ticlid. Anticoagulants include heparin and warfarin.
Because it may have a lowering effect on blood sugar, fenugreek may increase the effectiveness of medications used for the treatment of diabetes. If you are taking medications for diabetes, talk to your doctor or pharmacist before using fenugreek.
When mixed with water or other fluids, fenugreek forms a sticky, slippery gel. In theory, taking fenugreek by mouth could block the absorption of other drugs that are taken at the same time. If you take fenugreek, do not take other drugs within 2 hours.
Non-prescription Drugs
Large amounts of fenugreek taken by mouth possibly may affect the ability of blood to clot after an injury. Aspirin can also delay clotting, so fenugreek should not be taken orally at the same time as aspirin.
Herbal Products
Theoretically, if fenugreek is used with other herbs that affect blood clotting, bleeding may occur. Some of the most common herbal products that might inhibit blood clotting are:
Danshen-Devil's-Claw-Garlic-Ginger-Ginkgo-Ginseng-Horse-Chestnut-Papain-Red-Clover-Saw Palmetto.
Some interactions between herbal products and medications can be more severe than others. The best way for you to avoid harmful interactions is to tell your doctor and/or pharmacist what medications you are currently taking, including any over-the-counter products, vitamins, and herbals. For specific information on how fenugreek interacts with drugs, other herbals, and foods and the severity of those interactions, please use this Drug Interactions Checker to check for possible interactions.
Dosage and Administration
No more than 6,000 mg (6 grams) of fenugreek should be taken by mouth per day.
Commercially, fenugreek is available as whole or ground seed and also as capsules, bulk powder, and a liquid tincture. Common dosing recommendations for fenugreek suggest taking 1,000 mg to 2,000 mg (one gram to 2 grams) three times a day. It is usually taken with food because it has a bitter taste.
Fenugreek tea is prepared by soaking 500 mg of the seed in about 5 ounces of cold water for at least 3 hours. The seeds are then strained out of the liquid before drinking the tea, which can be heated or ingested cold. It can be sweetened using honey to maximize its benefits.
Fenugreek is used in some countries as an official treatment of type2 Diabetes Mellitus.
You can get Fenugreek capsules here
Living with Type II Diabetes?
Glycemic Index can only be applied to foods with a reasonable carbohydrates content. Carbohydrates that breakdown rapidly during digestion have the highest Glycemic Index (GI).
A lower glycemic response equates to a lower Insulin demand, better long-term blood glucose control and a reduction in blood lipids. A low glycemic index food will release energy slowly and steadily and is generally appropriate for every one, specially diabetics and dieters.
Several lines of recent scientific evidence have shown that individuals who followed a low GI diet over many years at a significant lower risk for developing type 2 diabetes and coronary heart diseases.
Recently, postprandial (after meal) hyperglycemia presents an increased risk for atherosclerosis in the diabetic population.Recent animal research provides compelling evidence that high GI carbohydrates is associated with increased risk of obesity.
Fenugreek seeds contain nutrients and phyto-chemicals that slow down the time that food takes to go through the intestinal tract. As one result, sugars are absorbed from foods more slowly and blood sugar levels may not rise as high or fluctuate as much as usual. Also, fenugreek contains an amino acid called 4-hydroxyisoleucine, which appears to increase the body's production of insulin when blood sugar levels are high. Higher insulin production may decrease the amounts of sugar that stay in the blood for many individuals. In some studies of animals and humans with both diabetes and high cholesterol levels, fenugreek lowered cholesterol levels as well as blood sugar levels. However, no blood-sugar lowering effect was seen in non-diabetic animals. Similarly individuals with normal cholesterol levels showed no significant reductions in cholesterol while taking fenugreek.
Pregnant women should not take fenugreek by mouth. In animal studies, fenugreek has caused contractions of uterine tissue. Such contractions could result in a miscarriage if they happen during pregnancy. In addition, fenugreek passes into the blood of developing babies.
Major Side Effects
It is possible that taking large amounts of fenugreek for very long periods of time could result in hypoglycemia (blood sugar that is too low). Signs that blood sugar may be too low include shakiness, sweating, confusion, distorted speech, and loss of muscle control. If not corrected, low blood sugar can lead to unconsciousness and even death.
Less Severe Side Effects
Due to its effects on the gastrointestinal tract, most side effects reported from using fenugreek orally are gastrointestinal in nature. They include diarrhea and gas.
Taking fenugreek by mouth may make the urine smell somewhat like maple syrup. A relatively rare serious metabolic disorder also causes a similar smell in the urine of affected individuals. Cases of misdiagnosis have been reported in medical literature when small children or pregnant or lactating women who took fenugreek had a maple sugar-like smell in their urine.
What interactions should I watch for?
Prescription Drugs
Fenugreek contains small amounts of coumarins, chemicals that are used in drugs to increase the time blood needs to clot. When very large amounts of fenugreek are taken with antiplatelet or anticoagulant drugs, the effect of the drug may be increased, resulting in uncontrolled bleeding.
Antiplatelets include Plavix and Ticlid. Anticoagulants include heparin and warfarin.
Because it may have a lowering effect on blood sugar, fenugreek may increase the effectiveness of medications used for the treatment of diabetes. If you are taking medications for diabetes, talk to your doctor or pharmacist before using fenugreek.
When mixed with water or other fluids, fenugreek forms a sticky, slippery gel. In theory, taking fenugreek by mouth could block the absorption of other drugs that are taken at the same time. If you take fenugreek, do not take other drugs within 2 hours.
Non-prescription Drugs
Large amounts of fenugreek taken by mouth possibly may affect the ability of blood to clot after an injury. Aspirin can also delay clotting, so fenugreek should not be taken orally at the same time as aspirin.
Herbal Products
Theoretically, if fenugreek is used with other herbs that affect blood clotting, bleeding may occur. Some of the most common herbal products that might inhibit blood clotting are:
Danshen-Devil's-Claw-Garlic-Ginger-Ginkgo-Ginseng-Horse-Chestnut-Papain-Red-Clover-Saw Palmetto.
Some interactions between herbal products and medications can be more severe than others. The best way for you to avoid harmful interactions is to tell your doctor and/or pharmacist what medications you are currently taking, including any over-the-counter products, vitamins, and herbals. For specific information on how fenugreek interacts with drugs, other herbals, and foods and the severity of those interactions, please use this Drug Interactions Checker to check for possible interactions.
Dosage and Administration
No more than 6,000 mg (6 grams) of fenugreek should be taken by mouth per day.
Commercially, fenugreek is available as whole or ground seed and also as capsules, bulk powder, and a liquid tincture. Common dosing recommendations for fenugreek suggest taking 1,000 mg to 2,000 mg (one gram to 2 grams) three times a day. It is usually taken with food because it has a bitter taste.
Fenugreek tea is prepared by soaking 500 mg of the seed in about 5 ounces of cold water for at least 3 hours. The seeds are then strained out of the liquid before drinking the tea, which can be heated or ingested cold. It can be sweetened using honey to maximize its benefits.
Fenugreek is used in some countries as an official treatment of type2 Diabetes Mellitus.
You can get Fenugreek capsules here
Living with Type II Diabetes?
Sunday, October 08, 2006
Foods Increase Insulin and Foods Decrease Blood Sugar
Insulin and blood sugar increase and decrease upon eating certain foods, are very important aspects for weight issue and of crucial importance for diabetics.
Insulin secretion is regulated physiologically ( under normal condition of the body ) by the food elements, hormones, herbs and drugs circulating in the blood.
Glucose, Mannose, B-keto acids, Amino acids ( Leucine, Arginine and others) are the food components that increase insulin secretion.
Glucose is the most important stimulatory agent of insulin secretion, as it is always present in the blood, its concentration is kept withina narrow range and its amounts consumed by humans are the largest ones amongst all nutrients.
Thus sugars and starchy foods that release glucose like Potatoes, Rice, Pasta, Bread...etc, all lead to rapid rise in blood glucose concentration having a high Glycemic Index ( GI) which is an index of the speed of appearance of high glucose concentration in the blood after ingesting food.
Insulin secretion increase is not a good favor for the normal person. For example, if a normal healthy person ingested food that increases insulin secretion sharply, the secreted insulin will cause glucose vanishes quickly from the blood and this person will feel hungry, consequently he will take foods that block this feeling , i.e. foods with high Glycemic Index and this effect will create spikes in blood glucose level. This may lead to overweight of normal person ( having other predisposing factors), as well as it is a predisposing factor to insulin resistance.
Insulin secretion increase on eating high Glycemic Index foods is not the case of a diabetic subject, as his debilitated pancreas may not secrete the sufficient amounts of insulin to meet the requirements needed to meet the sudden glucose load, leading to hyperglycemia.
Pregnancy hormonal levels can increase the blood sugar of a pregnant woman to the point that some people with normal glucose metabolism become diabetic during pregnancy, and although 95% of them recover after delivery yet, consuming much of the high Glycemic foods can exacerbate this case.
Some foods like Garlic and Onions can decrease blood sugar by competing with Insulin for Insulin inactivating sites in the liver, and this results in increase in free Insulin in the blood and this Insulin decreases blood sugar.
Ginseng herb has been shown to increase the release of insulin from the pancreas and to increase the of Insulin receptors, i.e. it enhances the effect of Insulin in decreasing blood sugar.
The list of foods that decrease blood sugar is long and include many foods, thus to discuss their mechanism of action, amounts to be taken, precautions and drawbacks of high intake, I need to write another article.
Living with Type II Diabetes?
Insulin secretion is regulated physiologically ( under normal condition of the body ) by the food elements, hormones, herbs and drugs circulating in the blood.
Glucose, Mannose, B-keto acids, Amino acids ( Leucine, Arginine and others) are the food components that increase insulin secretion.
Glucose is the most important stimulatory agent of insulin secretion, as it is always present in the blood, its concentration is kept withina narrow range and its amounts consumed by humans are the largest ones amongst all nutrients.
Thus sugars and starchy foods that release glucose like Potatoes, Rice, Pasta, Bread...etc, all lead to rapid rise in blood glucose concentration having a high Glycemic Index ( GI) which is an index of the speed of appearance of high glucose concentration in the blood after ingesting food.
Insulin secretion increase is not a good favor for the normal person. For example, if a normal healthy person ingested food that increases insulin secretion sharply, the secreted insulin will cause glucose vanishes quickly from the blood and this person will feel hungry, consequently he will take foods that block this feeling , i.e. foods with high Glycemic Index and this effect will create spikes in blood glucose level. This may lead to overweight of normal person ( having other predisposing factors), as well as it is a predisposing factor to insulin resistance.
Insulin secretion increase on eating high Glycemic Index foods is not the case of a diabetic subject, as his debilitated pancreas may not secrete the sufficient amounts of insulin to meet the requirements needed to meet the sudden glucose load, leading to hyperglycemia.
Pregnancy hormonal levels can increase the blood sugar of a pregnant woman to the point that some people with normal glucose metabolism become diabetic during pregnancy, and although 95% of them recover after delivery yet, consuming much of the high Glycemic foods can exacerbate this case.
Some foods like Garlic and Onions can decrease blood sugar by competing with Insulin for Insulin inactivating sites in the liver, and this results in increase in free Insulin in the blood and this Insulin decreases blood sugar.
Ginseng herb has been shown to increase the release of insulin from the pancreas and to increase the of Insulin receptors, i.e. it enhances the effect of Insulin in decreasing blood sugar.
The list of foods that decrease blood sugar is long and include many foods, thus to discuss their mechanism of action, amounts to be taken, precautions and drawbacks of high intake, I need to write another article.
Living with Type II Diabetes?
Monday, September 18, 2006
How to Use Lemon and Honey to Cure Cough
Browse the inter-net for remedies to treat cough and you will find tens of them from all the world countries use Lemon or Orange , and a fewer number uses honey with or without Lemon.
Unfortunately, they use them the wrong way that made people prefer to use supplementary vitamin C for more convenience and with comparable results. Almost all people CUT the lemon and squeeze it to get its juice, yet cutting the Lemon peel may release enzymes recently found in the rind of many fruits, and these enzymes may change some constituents of the Lemon juice.
For hundreds of years, the best way to use Lemon to cure cough was to boil the INTACT Lemon in water before squeezing it, and no body knew why. In view of the recent findings, the cause may be that boiling the lemon kills enzymes present in its rind ( enzyme denaturation).
The procedure to prepare the best natural cure of cough (specially chesty cough) is as follows:
1- Fill a can with water and put a middle or big sized Lemon.
2- Leave the can to boil for about 10-15 minutes till the Lemon becomes soft but intact.
3- Take the Lemon and squeeze it to extract its juice.
4- Clear the juice or filter it.
5- Add the juice to 1/2 cup of honey ( or about 60 ml).
Some people - including me- add 30 ml ( 2 tablespoonful ) glycerin to the Lemon juice before adding honey.
Take 1 tablespoonful 3 times a day.
This is the best known natural cure of cough of people of any age through all times.
Unfortunately, they use them the wrong way that made people prefer to use supplementary vitamin C for more convenience and with comparable results. Almost all people CUT the lemon and squeeze it to get its juice, yet cutting the Lemon peel may release enzymes recently found in the rind of many fruits, and these enzymes may change some constituents of the Lemon juice.
For hundreds of years, the best way to use Lemon to cure cough was to boil the INTACT Lemon in water before squeezing it, and no body knew why. In view of the recent findings, the cause may be that boiling the lemon kills enzymes present in its rind ( enzyme denaturation).
The procedure to prepare the best natural cure of cough (specially chesty cough) is as follows:
1- Fill a can with water and put a middle or big sized Lemon.
2- Leave the can to boil for about 10-15 minutes till the Lemon becomes soft but intact.
3- Take the Lemon and squeeze it to extract its juice.
4- Clear the juice or filter it.
5- Add the juice to 1/2 cup of honey ( or about 60 ml).
Some people - including me- add 30 ml ( 2 tablespoonful ) glycerin to the Lemon juice before adding honey.
Take 1 tablespoonful 3 times a day.
This is the best known natural cure of cough of people of any age through all times.
Sunday, September 17, 2006
Calorie Content of Negative Calorie Foods
Item- calories/100 grams ( 3.5 oz )- calories/portion size
*Cucumber : calories/100 grams ( 3.5 0z ) = 10 - calories/portion size= 3
*Onion spring : calories/100 grams ( 3.5 oz ) = 25 - calories/portion size= 3
*Celery ( boiled) : calories/100 grams ( 3.5 oz ) = 10 - calories/portion size= 5
*Water Cress : calories/100 grams ( 3.5 oz ) = 20 - calories/portion size= 5
*Tomato cherry : calories/ 100 grams ( 3.5 oz ) = 17 - calories/portion size ( 3 tomatoes )= 6
*Spinach : calories/100 grams ( 3.5 oz ) = 8 - calories/portion size = 8
*Mushrooms( bioled) : calories/100 grams ( 3.6 oz )= 12 - calories/portion size = 12
*Leek ( boiled) : calories/ 100 grams ( 3.5 oz ) =12 - calories/portion size = 12
*Onion ( boiled ) : calories/ 100 grams ( 3.5 oz ) = 18 - calories/ portion size =14
*Carrots : calories/ 100 grams ( 3.5 oz ) = 25 - calories/portion size =17
*Cauliflower : calories/1oo grams ( 3.5 oz ) = 30 - calories/portion size = 20
*Cabbage : calories/ 100 grams ( 3.5 oz ) = 20 - calories/portion size = 20
*Tomato : calories/ 100 grams ( 3.5 oz ) = 20 - calories/portion size = 30
*Broccoli : calories/ 100 grams ( 3.5 oz ) = 32 - calories/portion size = 32
*one Red Onion : calories/ 100 grams ( 3.5 oz ) = 33 - calories/portion size = 40
*Kiwi : calories/ 100 grams ( 3.5 0z ) = 50 - calories/portion size = 40
*Olives : calories/ 100 grams ( 3.5 oz 0 = 80 - calories/portion size = 50
*Tomato puree : calories/ 100grams ( 3.5 oz ) = 70 - calories/portion size = 70
*Onion fried : calories/ 100 grams ( 3.5 oz ) = 155 - calories/portion size = 80
*Strawberry : calories/ 100 grams ( 3.5 oz ) = 30 - calories/portion size = 10
*Black Berries : calories/ 100 grams ( 3.5oz ) = 25 - calories/portion size = 25
*Black Currants : calories/ 100 grams ( 3.5 oz ) = 30 - calories/portion size = 30
*Grape Fruit : calories/ 100 grams ( 3.5 oz ) = 32 - calories/portion size = 32
*Peach : calories/ 100 grams ( 3.5 oz ) = 39 - calories/portion size = 35
*Orange : calories/ 100 grams ( 3.5 oz ) = 30 - calories/portion size = 40
*Apple : calories/ 100 grams ( 3.5 oz ) = 44 - calories/portion size = 44
*Grapes : calories/ 100 grams ( 3.5 oz ) = 62 - calories/portion size = 60
*Banana : calories/100 grams ( 3.5 oz ) = 65 - calories/portion size = 100
*Dates : calories/ 100 grams ( 3.5 oz ) = 235 - calories/portion size = 105
Other fruits and vegetables that have negative calorie value are:
Asparagus - Aubergine - Beans baked - Beans dried - Courgette - Cherry-Lentils - Peas - Chicory - Fennel - Gourd - Coriander - Dill - Lettuce-Marrow - Peppers - Raddish - Turnip - Clementine - Damsons - Guava-Honeydew Melon - Lemon - Mandarine orange - Plums - Cantaloupe-Raspberry - Rhubarb - Tangerine - Watermelon - Beet - Hot Chili Pepers -Dandelion - Endine - Garlic - Cranberry - Lemon- Mango - Pineapple-Papaya - Okra - Parsley - zucchini.
You can see that negative calorie foods comprise so many varieties that may suit different tastes, preferences and ages, so lose calories and enjoy flavours!
Try our High Fiber diet at eDiets.com
*Cucumber : calories/100 grams ( 3.5 0z ) = 10 - calories/portion size= 3
*Onion spring : calories/100 grams ( 3.5 oz ) = 25 - calories/portion size= 3
*Celery ( boiled) : calories/100 grams ( 3.5 oz ) = 10 - calories/portion size= 5
*Water Cress : calories/100 grams ( 3.5 oz ) = 20 - calories/portion size= 5
*Tomato cherry : calories/ 100 grams ( 3.5 oz ) = 17 - calories/portion size ( 3 tomatoes )= 6
*Spinach : calories/100 grams ( 3.5 oz ) = 8 - calories/portion size = 8
*Mushrooms( bioled) : calories/100 grams ( 3.6 oz )= 12 - calories/portion size = 12
*Leek ( boiled) : calories/ 100 grams ( 3.5 oz ) =12 - calories/portion size = 12
*Onion ( boiled ) : calories/ 100 grams ( 3.5 oz ) = 18 - calories/ portion size =14
*Carrots : calories/ 100 grams ( 3.5 oz ) = 25 - calories/portion size =17
*Cauliflower : calories/1oo grams ( 3.5 oz ) = 30 - calories/portion size = 20
*Cabbage : calories/ 100 grams ( 3.5 oz ) = 20 - calories/portion size = 20
*Tomato : calories/ 100 grams ( 3.5 oz ) = 20 - calories/portion size = 30
*Broccoli : calories/ 100 grams ( 3.5 oz ) = 32 - calories/portion size = 32
*one Red Onion : calories/ 100 grams ( 3.5 oz ) = 33 - calories/portion size = 40
*Kiwi : calories/ 100 grams ( 3.5 0z ) = 50 - calories/portion size = 40
*Olives : calories/ 100 grams ( 3.5 oz 0 = 80 - calories/portion size = 50
*Tomato puree : calories/ 100grams ( 3.5 oz ) = 70 - calories/portion size = 70
*Onion fried : calories/ 100 grams ( 3.5 oz ) = 155 - calories/portion size = 80
*Strawberry : calories/ 100 grams ( 3.5 oz ) = 30 - calories/portion size = 10
*Black Berries : calories/ 100 grams ( 3.5oz ) = 25 - calories/portion size = 25
*Black Currants : calories/ 100 grams ( 3.5 oz ) = 30 - calories/portion size = 30
*Grape Fruit : calories/ 100 grams ( 3.5 oz ) = 32 - calories/portion size = 32
*Peach : calories/ 100 grams ( 3.5 oz ) = 39 - calories/portion size = 35
*Orange : calories/ 100 grams ( 3.5 oz ) = 30 - calories/portion size = 40
*Apple : calories/ 100 grams ( 3.5 oz ) = 44 - calories/portion size = 44
*Grapes : calories/ 100 grams ( 3.5 oz ) = 62 - calories/portion size = 60
*Banana : calories/100 grams ( 3.5 oz ) = 65 - calories/portion size = 100
*Dates : calories/ 100 grams ( 3.5 oz ) = 235 - calories/portion size = 105
Other fruits and vegetables that have negative calorie value are:
Asparagus - Aubergine - Beans baked - Beans dried - Courgette - Cherry-Lentils - Peas - Chicory - Fennel - Gourd - Coriander - Dill - Lettuce-Marrow - Peppers - Raddish - Turnip - Clementine - Damsons - Guava-Honeydew Melon - Lemon - Mandarine orange - Plums - Cantaloupe-Raspberry - Rhubarb - Tangerine - Watermelon - Beet - Hot Chili Pepers -Dandelion - Endine - Garlic - Cranberry - Lemon- Mango - Pineapple-Papaya - Okra - Parsley - zucchini.
You can see that negative calorie foods comprise so many varieties that may suit different tastes, preferences and ages, so lose calories and enjoy flavours!
Try our High Fiber diet at eDiets.com
Sunday, September 03, 2006
Diabetes wounds, How To use HONEY to Avoid Amputations.
How can a blister, a scratch or a wound in the skin of diabetes patients lead to % 50 of all cases of lower leg amputations?
The answer is in the nature of a diabetic skin and the stage at which treatment of the wound starts.Were that wound in the skin of a normal person, his blood would transport all the normal defense and healing elements required for healing the wound and repairing the skin, with the least medical care.
Nevertheless, in diabetes patients, the complications of diabetes involve thick blood, atherosclerosis and vessels fragility, all leading to poor blood supply of the leg specially the lower part inducing a dry THIN skin that is vulnerable to the least mechanical assault.
The other crucially important complication of diabetes that relates to wounds is diabetic neuropathy which affects nerves resulting in a reduced or abolished feeling in the feet, i.e. no pain or no signal to the patient who do not feel the injury.
The unnoticed scratch or wound in a diabetic leg gets bigger and deeper and affects the underlying tissues, such as muscles and tendons and becomes an opened gateway for infection which may reach the horrible stage of "gangrene" with which we may not avoid amputation.
When discovered, the wound receives intensive medical care that may reach skin substitution, in which a carrier material containing genetically engineered growth factors to encourage new tissue growth, and/or a synthetic form of natural proteins that help promote growth.
How can a diabetic avoid foot wounds:
There are many recommendations for diabetes patients to guard against wound formation and to discover them as soon as they are formed, like:
* Carefully dry your feet after bathing, specially between the toes.
* Don't walk around barefoot, not even indoors.
* Don't cut your nails yourself, have it done by a nurse.
* Avoid synthetic socks, wear cotton ones and wear the recommended shoes
* Avoid hyperglycemia and regulate your diet and treatment to adjust your blood Glucose.
The most important recommendations which represents the right clue to fight diabetes wounds and avoid prognosis to amputation stage are:
1- Ask your doctor or nurse to check your feet every visit.
2- INSPECT YOUR FEET DAILY FOR CUTS, WOUNDS, CALLUS OR INFECTED NAILS.
As this represents the starting point of extinguishing a small fire before it expands to burn the whole foot leading to its amputation.
Now, what if you apply a hydrating cream on your soles, feet and legs daily, instead of just inspecting them?. It is more safe and ensures a healthier skin that is not too fragile to break with the least external mechanical assaults.
Moreover, what if you repair any unnoticed cracks or scratches in your feet on daily basis? you want to know how?, it is simple :
Add Panthenol, Methionine, Honey, Propolis to your hydrating cream and this will endow your skin all the requirements for self repair.
Honey is used for wounds since very long times in the east, and now in England.
Propolis is clinically investigated in Europe, Japan and USA for use in wounds treatment.
Panthenol and metionine are nutritive materials that have a vital role in repairing the skin.
The Formula
Panthenol 2 g
Propolis 1 g
Hydrating cream 50 g
Part of this cream is admixed with equal part of honey and applied to the skin daily.
The answer is in the nature of a diabetic skin and the stage at which treatment of the wound starts.Were that wound in the skin of a normal person, his blood would transport all the normal defense and healing elements required for healing the wound and repairing the skin, with the least medical care.
Nevertheless, in diabetes patients, the complications of diabetes involve thick blood, atherosclerosis and vessels fragility, all leading to poor blood supply of the leg specially the lower part inducing a dry THIN skin that is vulnerable to the least mechanical assault.
The other crucially important complication of diabetes that relates to wounds is diabetic neuropathy which affects nerves resulting in a reduced or abolished feeling in the feet, i.e. no pain or no signal to the patient who do not feel the injury.
The unnoticed scratch or wound in a diabetic leg gets bigger and deeper and affects the underlying tissues, such as muscles and tendons and becomes an opened gateway for infection which may reach the horrible stage of "gangrene" with which we may not avoid amputation.
When discovered, the wound receives intensive medical care that may reach skin substitution, in which a carrier material containing genetically engineered growth factors to encourage new tissue growth, and/or a synthetic form of natural proteins that help promote growth.
How can a diabetic avoid foot wounds:
There are many recommendations for diabetes patients to guard against wound formation and to discover them as soon as they are formed, like:
* Carefully dry your feet after bathing, specially between the toes.
* Don't walk around barefoot, not even indoors.
* Don't cut your nails yourself, have it done by a nurse.
* Avoid synthetic socks, wear cotton ones and wear the recommended shoes
* Avoid hyperglycemia and regulate your diet and treatment to adjust your blood Glucose.
The most important recommendations which represents the right clue to fight diabetes wounds and avoid prognosis to amputation stage are:
1- Ask your doctor or nurse to check your feet every visit.
2- INSPECT YOUR FEET DAILY FOR CUTS, WOUNDS, CALLUS OR INFECTED NAILS.
As this represents the starting point of extinguishing a small fire before it expands to burn the whole foot leading to its amputation.
Now, what if you apply a hydrating cream on your soles, feet and legs daily, instead of just inspecting them?. It is more safe and ensures a healthier skin that is not too fragile to break with the least external mechanical assaults.
Moreover, what if you repair any unnoticed cracks or scratches in your feet on daily basis? you want to know how?, it is simple :
Add Panthenol, Methionine, Honey, Propolis to your hydrating cream and this will endow your skin all the requirements for self repair.
Honey is used for wounds since very long times in the east, and now in England.
Propolis is clinically investigated in Europe, Japan and USA for use in wounds treatment.
Panthenol and metionine are nutritive materials that have a vital role in repairing the skin.
The Formula
Panthenol 2 g
Propolis 1 g
Hydrating cream 50 g
Part of this cream is admixed with equal part of honey and applied to the skin daily.
Wednesday, August 30, 2006
Acne No More
No more distressing cosmetic aspect for teenagers than is acne.
Acne is inflammatory lesions localized on the face, arms and upper part of the chest and back. Acne is emerged as a result of an abnormal response of the skin of male and female teens to normal levels of male sex hormones.The skin that is vulnerable to acne may have predisposing factors like, hypovitaminosis, anemia and inherited pattern of metabolism. Diet may play a role in exacerbation of acne, though not yet certain.
Acne starts through a phenomenon known as"Seborrhoea oleosa" which predisposes skin to acne, seborrhoeic eczema and alopecia. This phenomenon starts by increased secretion of oil by sebaceous glands in the hair follicles present in the skin. As a result, the skin becomes greasy and the oil fills the pores and may solidify to make black heads or "comedones". The oil may build up around the hair and the hair root and becomes infected with bacteria normally present in the skin.The bacteria break down the oil to irritant and inflammatory chemicals which causes redness, pus formation and pain in many acne patients.The pus can be spread deep in the skin either normally or through manipulation or squeezing the spot. This deep rooted inflammation and infection results in scarring and cyst formation frequently seen in acne patients.
Acne may be alleviated by high doses of female sex hormones, and worsened during pregnancy and pre-menstruation times due to hormonal imbalance.
Some dermatology scholars attribute a great part of the problem of acne to the impaired catabolic metabolism of carbohydrates and fats.
From our biochemical background, we know that the key element of catabolism of both carbohydrates and fats is Coenzyme A, which is formed by enzymatic coupling of the vitamin, Pantothenic acid and theamino acid Cysteine.
* Panthenol is better absorbed by the skin and is converted in the body into Pantothenic acid.
* Cysteine can produce some allergic reactions in some patients throughits free -SH group, yet it can be generated from methionine.
Bearing these notions in my mind, I tried solving the problem of acne through supplying the biochemical agents needed to accelerate catabolism of carbohydrates and fats in a local form to acne patients.The formulation revealed marvelous response in tens of acne cases.
Revising the ingredients of the formulation shows how far I put safety in the first position, and these are the ingredients:
* Panthenol(dexPanthenol-USP or d-Panthenol):
It is available in powderand liquid forms in different concentrations. Calculations are made so that the formula contains %2-4 d-Panthenol, e.g. if panthenol %50 is used, we should include what equals 4g panthenol, that means 2 teaspoonful of powder or liquid.
* L-Methionine: it is available in powder form in concentrations up to%99.5. Calculations are made to include %1-2 L-Methionine, that is 1 teaspoonful methionine %99.5.
The Formula
d-Panthenol 2-4%
Chamomile powder 1 %
Aloe vera powder 1 %
Bee honey 20 %
Propolis 2 %
Glycerin 70 %
To be applied once daily on the affected spots.
Another alternative is to add 1g L-Methionine to panthenol cream 50g, few drops Aloe vera liquid, few drops Chamomile oil and 1g Propolis.
Enjoy no more acne.
Acne is inflammatory lesions localized on the face, arms and upper part of the chest and back. Acne is emerged as a result of an abnormal response of the skin of male and female teens to normal levels of male sex hormones.The skin that is vulnerable to acne may have predisposing factors like, hypovitaminosis, anemia and inherited pattern of metabolism. Diet may play a role in exacerbation of acne, though not yet certain.
Acne starts through a phenomenon known as"Seborrhoea oleosa" which predisposes skin to acne, seborrhoeic eczema and alopecia. This phenomenon starts by increased secretion of oil by sebaceous glands in the hair follicles present in the skin. As a result, the skin becomes greasy and the oil fills the pores and may solidify to make black heads or "comedones". The oil may build up around the hair and the hair root and becomes infected with bacteria normally present in the skin.The bacteria break down the oil to irritant and inflammatory chemicals which causes redness, pus formation and pain in many acne patients.The pus can be spread deep in the skin either normally or through manipulation or squeezing the spot. This deep rooted inflammation and infection results in scarring and cyst formation frequently seen in acne patients.
Acne may be alleviated by high doses of female sex hormones, and worsened during pregnancy and pre-menstruation times due to hormonal imbalance.
Some dermatology scholars attribute a great part of the problem of acne to the impaired catabolic metabolism of carbohydrates and fats.
From our biochemical background, we know that the key element of catabolism of both carbohydrates and fats is Coenzyme A, which is formed by enzymatic coupling of the vitamin, Pantothenic acid and theamino acid Cysteine.
* Panthenol is better absorbed by the skin and is converted in the body into Pantothenic acid.
* Cysteine can produce some allergic reactions in some patients throughits free -SH group, yet it can be generated from methionine.
Bearing these notions in my mind, I tried solving the problem of acne through supplying the biochemical agents needed to accelerate catabolism of carbohydrates and fats in a local form to acne patients.The formulation revealed marvelous response in tens of acne cases.
Revising the ingredients of the formulation shows how far I put safety in the first position, and these are the ingredients:
* Panthenol(dexPanthenol-USP or d-Panthenol):
It is available in powderand liquid forms in different concentrations. Calculations are made so that the formula contains %2-4 d-Panthenol, e.g. if panthenol %50 is used, we should include what equals 4g panthenol, that means 2 teaspoonful of powder or liquid.
* L-Methionine: it is available in powder form in concentrations up to%99.5. Calculations are made to include %1-2 L-Methionine, that is 1 teaspoonful methionine %99.5.
The Formula
d-Panthenol 2-4%
Chamomile powder 1 %
Aloe vera powder 1 %
Bee honey 20 %
Propolis 2 %
Glycerin 70 %
To be applied once daily on the affected spots.
Another alternative is to add 1g L-Methionine to panthenol cream 50g, few drops Aloe vera liquid, few drops Chamomile oil and 1g Propolis.
Enjoy no more acne.
Thursday, August 17, 2006
Honey Home Made Cosmetics
Honey is made by the worker bee which is a female. She seems to know exactly what the females need and how to formulate it.You can avoid petroleum derivatives present in synthetic cosmetics by utilizing the know-how of a great pharmacist (the bee), through simply mixing some natural ingredients to her ready-made product (honey). You will get high quality beauty-care products which really nourish your skin, the largest organ in your body.The first woman who used honey in her beauty care was Cleopatra of ancient Egypt.
Now let us to go to work.
Face Masks
Mask is the best form that complies with the consistency of honey. it nourishes the skin and keeps it moisturized. Regular use of them keeps skin juvenile and retards wrinkle formation.To mix the ingredients you can use mixer. They are left for about 1/2 an hour, then removed using a gauze and warm water and then washed.
Cleopatra Mask
Honey 1 teaspoonful
Milk 1 tablespoonful
Egg White of 1 egg
If you use milk powder, calculate the water percentage.
Egg White Mask
Honey 1 teaspoonful
Glycerin 1 teaspoonful
Egg White of 1 egg
Egg yolk Mask
Honey 1 teaspoonful
Glycerin 1 teaspoonful
Egg yolk of 1 egg
Quick Mask
Honey 100 g
Alcohol 25 ml
Water 25 ml
N.B. The alcohol content may compensate for diluting honey, regarding preservation.
Fairness Mask
Honey 10 g
Distilled water 155 ml
Alcohol70% 30 ml
Borax 4 g
Bergamot oil 3 drops
Orange oil 2 drops
Hands Care
You can use any of the previous masks, yet there are some more convenient forms for use for hands.
1- Emulsion for hands
Honey 2 teaspoonful
Almond oil 1 teaspoonful
Perfume few drops
Massage your hands, leave for a while and wash if you need.
2- Paste for hands
Honey 10 g
Wheat flour 6 g
Water 4 g
Massage your hands.
Total Body Care
Besides the orally taken stuff, you can care about the skin of the whole body by making some modification of the bathing water:
Add 200-250 g of honey to the Bathing water.If used once in a while (e.g. every 2 weeks), it will keep on a good turger of the cells and nourishes the skin.
Cracked Lips
Honey 10 g
Lemon juice 10 g
To be used concomitantly with lip moisturizer containing Panthenol.
Go ahead, nourish your skin and don't plaster it.
Now let us to go to work.
Face Masks
Mask is the best form that complies with the consistency of honey. it nourishes the skin and keeps it moisturized. Regular use of them keeps skin juvenile and retards wrinkle formation.To mix the ingredients you can use mixer. They are left for about 1/2 an hour, then removed using a gauze and warm water and then washed.
Cleopatra Mask
Honey 1 teaspoonful
Milk 1 tablespoonful
Egg White of 1 egg
If you use milk powder, calculate the water percentage.
Egg White Mask
Honey 1 teaspoonful
Glycerin 1 teaspoonful
Egg White of 1 egg
Egg yolk Mask
Honey 1 teaspoonful
Glycerin 1 teaspoonful
Egg yolk of 1 egg
Quick Mask
Honey 100 g
Alcohol 25 ml
Water 25 ml
N.B. The alcohol content may compensate for diluting honey, regarding preservation.
Fairness Mask
Honey 10 g
Distilled water 155 ml
Alcohol70% 30 ml
Borax 4 g
Bergamot oil 3 drops
Orange oil 2 drops
Hands Care
You can use any of the previous masks, yet there are some more convenient forms for use for hands.
1- Emulsion for hands
Honey 2 teaspoonful
Almond oil 1 teaspoonful
Perfume few drops
Massage your hands, leave for a while and wash if you need.
2- Paste for hands
Honey 10 g
Wheat flour 6 g
Water 4 g
Massage your hands.
Total Body Care
Besides the orally taken stuff, you can care about the skin of the whole body by making some modification of the bathing water:
Add 200-250 g of honey to the Bathing water.If used once in a while (e.g. every 2 weeks), it will keep on a good turger of the cells and nourishes the skin.
Cracked Lips
Honey 10 g
Lemon juice 10 g
To be used concomitantly with lip moisturizer containing Panthenol.
Go ahead, nourish your skin and don't plaster it.
Wednesday, August 16, 2006
Honey for Diabetes?
Diabetes patients suffer a reduced amount of Insulin secreted in response to any glucose introduced into their blood. Consequently, they have a restricted food amounts and varieties. The restrictions put on their food deprive them of many elements in their natural form.
Diabetes patients are banned from sugar, yet they can't abandon sweeteners. To replace sugar in their food and drinks, diabetes patients use synthetic sweeteners like Aspartam which is a synthetic chemical agent without any nutritive value, and sometimes it is combined with starch derivatives which releases glucose into the blood.
In many countries, diabetes patients use honey in place of sugar.
Apart from the debate about the compared absorbed amounts of glucose after ingesting sugar or honey which favours honey to avoid high concentration of glucose after eating sugar, I will stress 2 points in honey, these are:
1- CALORIE CONTENT:
Honey is 3 times as sweet as sugar, then if one needs 30 g of sugar, he may replace them with 10 g of honey. The needed amount of sugar (30g) produces 120 Kcal, while the equivalent honey amount(10 g) produces 32 Kcal.
2- MICRO-NUTRIENTS: These are subdivided into 2 categories:
l- Vitamins:
Some vitamins are highly needed by diabetes patients and are recommended by physicians to all diabetes patients, they are vitamin B1,B6, B12 ,C ,E and Biotin.
Honey - specially the unfiltered summer honey when the bee only uses nectar to make honey - is a good source of most of these vitamins, at least to supply a part of the RDA in natural form. There was vitaminized honey in the former USSR, where the bee was fed fruits and vegetables juice to produce this sort of honey, otherwise synthetic vitamins were added to honey to be used by diabetic patients.
ll- Trace elements:
* Chromium is a critical nutrient in diabetes. It is presented as a supplement for people with, diabetes, pre-diabetic glucose intolerance and women with diabetes associated with pregnancy.
* Manganese is present in diabetics in 1/2 its amount that is present in normal individuals.
* Magnesium is significantly lowered in diabetes patients.
* Vanadium given to diabetics proved to decrease their Insulin needs.
* Zinc deficiency has been suggested to play a role in the development of diabetes in humans. It is involved in virtually all aspects of Insulin metabolism, synthesis, secretion and utilization.
* Potassium supplementation yields improved Insulin sensitivity.
Honey contains all elements present in the soil, specially if it is not deprived of pollen grains.
If you cut 40-50 g of your carbohydrate intake daily and replace them with honey, you will make a great favour to your body.
Living with Type II Diabetes?
Diabetes patients are banned from sugar, yet they can't abandon sweeteners. To replace sugar in their food and drinks, diabetes patients use synthetic sweeteners like Aspartam which is a synthetic chemical agent without any nutritive value, and sometimes it is combined with starch derivatives which releases glucose into the blood.
In many countries, diabetes patients use honey in place of sugar.
Apart from the debate about the compared absorbed amounts of glucose after ingesting sugar or honey which favours honey to avoid high concentration of glucose after eating sugar, I will stress 2 points in honey, these are:
1- CALORIE CONTENT:
Honey is 3 times as sweet as sugar, then if one needs 30 g of sugar, he may replace them with 10 g of honey. The needed amount of sugar (30g) produces 120 Kcal, while the equivalent honey amount(10 g) produces 32 Kcal.
2- MICRO-NUTRIENTS: These are subdivided into 2 categories:
l- Vitamins:
Some vitamins are highly needed by diabetes patients and are recommended by physicians to all diabetes patients, they are vitamin B1,B6, B12 ,C ,E and Biotin.
Honey - specially the unfiltered summer honey when the bee only uses nectar to make honey - is a good source of most of these vitamins, at least to supply a part of the RDA in natural form. There was vitaminized honey in the former USSR, where the bee was fed fruits and vegetables juice to produce this sort of honey, otherwise synthetic vitamins were added to honey to be used by diabetic patients.
ll- Trace elements:
* Chromium is a critical nutrient in diabetes. It is presented as a supplement for people with, diabetes, pre-diabetic glucose intolerance and women with diabetes associated with pregnancy.
* Manganese is present in diabetics in 1/2 its amount that is present in normal individuals.
* Magnesium is significantly lowered in diabetes patients.
* Vanadium given to diabetics proved to decrease their Insulin needs.
* Zinc deficiency has been suggested to play a role in the development of diabetes in humans. It is involved in virtually all aspects of Insulin metabolism, synthesis, secretion and utilization.
* Potassium supplementation yields improved Insulin sensitivity.
Honey contains all elements present in the soil, specially if it is not deprived of pollen grains.
If you cut 40-50 g of your carbohydrate intake daily and replace them with honey, you will make a great favour to your body.
Living with Type II Diabetes?
Wednesday, May 24, 2006
Essential Sugars
Our cells need to communicate to take immediate actions in response to the different biologic changes or events. These communications take place either within the same tissue or between different tissues through a built-in molecules installed on the cell surface membranes to act like Antenna. These are the Glycoproteins.
Glycoproteins are formed when a protein molecule attaches oligosaccharide ( multi-sugar) chains to its backbone. Were it a polypeptide chain, it would have been non-enzymically highly reactive leading to uncontrolled biochemical activity which aborts life order.
Almost all the plasma proteins of humans except albumin are Glycoproteins. A number of the blood groups substance are Glycoproteins. Many proteins of cellular membranes contain substantial amounts of carbohydrates. Many cancer researchers think that alterations in the structure of Glycoproteins on the surface of cancer cells are responsible, at least in part, for the phenomenon of metastasis (whereby cancer cells leave their tissue of origin, migrate through the blood stream to some distant site in the body and grow there in a completely unregulated manner with catastrophic results on the affected idividual e.g. from breast to brain.).
Glycoproteins occur in most organisms from bacteria to humans. Many viruses also contain glycoproteins. Techniques are available for detection, purification, and structural analysis of glycoproteins.
The carbohydrate content of glycoproteins ranges from 1% to 85% by weight. Number of hexoses (6 carbon sugars), their type, their sequence and their conformation render the oligosaccharide (multi-sugar) chains encode considerble biologic information.
Some functions of the oligosaccharide chains of glycoproteins:
# molecular physico-chemical properties e.g. solubilty, viscosity, charge and denaturation.
# Protect against proteolysis ( protein enzymatic degradation, from inside and outside the cell).
# Are involved in biologic activity, e.g. of chorionic gonadotropin(hCG).
# Affects insertion into membranes, intracllular migration, sorting, and secretion.
# Affects embryonic development and differentiation.
# May affect sites of metastasis selected by cancer cells.
The principal seven sugar predominant in human glycoproteins are:
Galactose - Mnnose - Glucose - Fucose( not to be confused with Fructose) -
N-Acetyl Neuraminic acid - N-Acetyl Galactosamine - N-Acetyl Glucosamine.
Xylose is now added and they become 8 sugars. These sugars are called The 8 Essential Sugars.
Any nutrient described to be "essntial" means that it should be provided in the diet, as the body may not be capable of producing them totally or partially to meet the body needs.
Our catering sponsor ( plants) put the essential sugars together with Glucose which is essential to life itself, in attractive appetizing forms ( vegetables & frits), so that when humans eat them they get their "quota" of these important nutrients. There are still arguements that the body can convert Glucose to these sugars, and although it can, yet the most recent study revealed that only moderate to severe arthritis cases positively responded to treatment with
N- AcetylGlucosamine, which means the the body couldn't synthesize this sugar amount administered during the period of the trial.
The following are the rich sources of Essential Sugars:
Dietary sources of Mannose
Herbs : Aloe vera
Legumes: Soybeans
Fruits: Black currants - Goosberries
Vegetables: Beans(green) - Capsicum - Cabbage - Eggplant - Tomatoes- Turnip.
Dietary sources of Galactose
*Fruits : Apples - Appricot- Banana - Blackberries- Cherries - Cranberries - Currants- Dates Kiwi fruit- Mango- Nectarines- Orange Peach - Pears - Pinapple - Plums - Prunes- Raspberries - Rhubarb- Strawberries- Passion fruit
*Herbs: Echinacea - Boswellia
*Nuts : Chestnut
*Vegetables : Broccoli- Brussels sprouts - Cabbage - Carrot - Cauliflour - Celery - Cucumber Eggplant - Tomatoes - Leeks - Lettuce - Mushrooms- Onions - Parsnip - Peas( green) - Pumpkin - Spinach- Beans (green) - Beet root.
Dietary sources of Fucose
Fucoidan containing plants including several species seaweeds such as Kelp and Wakame,
Bear yeast.
Dietary sources of N-AcetylNeuraminic acid ( Sialic acid)
Whey protein isolate - Hens Eggs
Dietary sources of N-AcetylGlucosamine
Bovine cartilage - Shark cartilage - Dumontiacea ( a red algae)
Dietary sources of Xylose
*Fruits: Guava - pears - Blackberries - RaspberriesHerbs : Aloe vera - Echinacea - Boswellia *Seeds : psyllium seeds
*Vegetables: Broccoli - Beans(green) - Cabbage - Corn - Eggplant
Friday, May 12, 2006
Brooke Shields and Alternative Medicine
"Blue Lagoon" movie for Brooke Shields explained to us the price humanity pays for knowledge.
The film was about 2 young children who were swept on a tropical island after a shipwreck, they grew up and became mature without grown-ups to educate them all the time. They got a baby whom his mother never knew how to feed him until the baby himself met her breast and sucked it spontaneously. When the baby got ill, Brooke (his mother) gave him some plants from around to find him died.
The film teaches us many precious lessons on the the development of alternative medicine: How many persons died until humans recognized the safe and unsafe materials to be ingested?, the safe and unsafe practices?.
In the past times, people in different geographic areas dealt with diseases driven by their environment, culture and thoughts. Trial and error had collectively formed some inherited remedy styles to create a sort of "Geographic medicine".
When man used those models of treatment he had no alternative, nevertheless they had a magic feature, that is, they were all based on covered scientific rules, that were uncovered later, when we consider that:-
-Many investigated active ingredients of present drugs are of herbal origin.
-The physical practices (acupressure, acupuncture, chiropractor...etc.) are not very far from Biophysics.
-Nutritional supplements can not be dispensed without understanding Biochemistry.
Alternative medicine represents the medical information bank whenever mankind is ready for scientific up-graduation.
We are ready now.
Wednesday, May 10, 2006
123-4HEALTH
Why is this blog? For societies anticipating the impact of a changing world on the public health there are common views shared by the individuals and the debate runs about the details of these views. With more than 25 years of practice of diffrent pharmacy practices and continuous reading about pharmacy, medicine, health and wellness I try to present a different view, this view is jargon free but firmly bound to the up-to-date scientific findings, simple yet it goes as deep as I can see the wood and trees to make it different.
People need different views to be concerned.
Wellcome to my humble blog.
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