Saturday, December 15, 2007

Can we Arrest Cardiac Arrest?

To arrest cardiac arrest we should first understand what is a cardiac arrest.

According to Wikipedia "Cardiac arrest is the abrupt cessation of the normal circulation of blood due to failure of the heart to contract effectively during systole". Systole meant here is the contraction of the 2 cardiac chambers that push blood to the lungs and the rest of the body.

Blood circulation delivers Oxygen to all parts of the body, and "arrested" circulation stops this delivery. When brain supply is lacking (cerebral hypoxia), the victim loses consciousness and normal breathing. Immediate response is crucial to improve neurological recovery and retain survival.

When unexpected cardiac arrest leads to death, this is called sudden cardiac death. If treated early enough, cardiac arrest is potentially reversible. The primary first-aid of cardiac arrest is cardiopulmonary resuscitation (CPR) to provide circulatory support until definitive medical treatment is available, this treatment may differ according to the case but it is often defibrillation.


Heart muscle has its intrinsic rhythmic contraction, that is originated in a specialized electric conduction system within the heart. The electric conduction starts by depolarization of the cell membrane, followed by re polarization and the repetition of these electric changes causes an electric an electric current that ends in contraction of the cardiac muscle.

Cardiac muscle is composed of muscle fibrils that follow the "all or none" rule, i.e. either all the fibrils contracts altogether to cause the cardiac muscle to contract, or it will not contract.

The various parts of the conduction system and, under abnormal conditions, parts of the heart muscle are capable of spontaneous electric discharge. However, there is a cardiac pacemaker (do we need to be involved in unnecessary terminology?, well it is called SinoAtrial node or SA node).

This SA node normally discharge most rapidly, and it is where depolarization spreading from to the other regions before they discharge spontaneously. The rate of discharge of SA node discharge determines the rate at which the heart beats.

This is why scientists have developed what is known as defibrillator which delivers a calculated dose of electric energy to the affected heart. This depolarizes a critical mass of the cardiac muscle, terminates the arrhythmia, and allows the normal pacemaker to restore the normal sinus rhythm, thus normalizing the cardiac rhythm.


Answering the title question, whether we can arrest the cardiac arrest is, yes we can if we interfere in the appropriate time.

Monday, December 03, 2007

Honey Easily Kills Hospital Resistant Strains of Bacteria

Hospital resistant strains of bacteria is the basis of antibiotic industry, were no
resistance to antibiotics -especially in hospitals- there would be no need for antibiotics other than early antibiotics like Penicillin, Tetracycline, Chloramphenicol to kill bacteria or to fight it.

In hospitals, different antibiotics are used for different conditions and patients, and this result in an inside atmosphere of hospitals that contains traces of antibiotics used, these traces are not sufficient to kill bacteria or stop its growth, giving them the chance to develop a defence mechanism against these antibiotics through genetic mutation, which produce new bacterial strains that are resistant to the relevant antibiotic, then they are widely spread.

Among these strains are Staphylococcus aureus -the most common wound-infecting species of bacteria, and the antibiotic resistant strain Methicillin Resistant Staphylococcus Aureus ( MERSA or MRSA), have been shown to be the most sensitive species to honey.


Read what biochemist professor Peter Molan says:
BBC NEWS | Health | Harnessing honey's healing power

Friday, November 30, 2007

Honey for All wounds

Can honey be used for all wounds? the fact is that honey can be used for all types of wounds, as was revealed by repeated research in the last period.

Honey impregnated cotton gauze to heal all wounds was used by the ancient Egyptians since thousands of years. They put the gauze over the wounds for 4 days needed to heal the wound.

Use of honey to heal all wound types was common to all nations over different ages.They described its use for different types of wounds,either alone or combined with other foods or herbs. In the early 20Th century, researchers started to document honey wound-healing properties, yet introduction of antibiotics temporarily halted its use.


Researchers still not attribute exactly the wound-healing properties of honey to a specified effect. They sometimes attribute them to the osmotic properties of honey, other times they attribute them to its content of a certain constituent like, organic acids, alkali's, minerals,trace elements, or hydrogen peroxide.

Regardless the mechanism by which honey heal wounds, it can be used to heal nearly all types of wounds like:

- Post-Operative Wounds: Surgery should enter the honey trap | Laboratory News

- Diabetes Wounds

- Abscesses and Boils

- Burns

- Ulcers

- Shot wound

- Bone fracture

Wednesday, November 28, 2007

Taking Impotence Pill For the First Time

If impotence pill fails, many men give up - Men's health- msnbc.com

Are you taking the impotence pill for the first time, to get the best result of it,
read on.

For the impotence pill to do its job successfully,i.e. to increase blood flow to the genital organs, they need some precursor biochemical materials to be abundant in the body, since they act by increasing the concentration of a neurotransmitter (Acetyl Choline)that is already present in the nerves. They do not perform a physiological role on their own.

The biochemical materials that are needed for a good erection are, Acetyl Choline and Nitric Oxide (NO). The precursors of Acetyl Choline are the vitamin Pantothenic acid (Vitamin B5) and the amino acid Cysteine, and the precursor of NO is the amino acid Arginine.

If it is your first time to take impotence pill, go search for a nutritional supplement that is rich in amino acids, Arginine, Cysteine(or Methionine), and Vitamin B5 ( Calcium Pantothenate or Panthenol), and take them sometime before your pill.

Monday, November 26, 2007

Count Carb: How Many Teaspoons of Sugar in your Food Items

This is a new way to count carb in your food, so as you find it more easy to count carbs in all your food items.

This list contains the equivalent number of teaspoons of sugar in your food items. It is derived from their carb content. Calculations are made based on the net carb content, i.e. excluding fibers.

Reading this list makes you sense the carb content of food items, e.g.
eating 1 medium avocado supplies your body with 306 Calories, only 14 of which are coming from equivalent to less than 1 teaspoon of sugar,and the rest is coming from beneficial nutrients including good fats, while eating 1 dried fig supplies 47.7 Calories about 42 of which come from carb equivalent to 2.62 teaspoons of sugar.

While eating white sugar has unhealthy effects, all fruits -except the dried items which can only be eaten within a calorie plan- contain small amounts of sugars, and they should represent a considerable part of your carb intake.

The lists take exhaustive work, and I can not continue unless people want them, so please if you are interested just put 1 word in your comment " continue".

1- Fruits

# 1 Apple, raw with skin contains carbohydrates equivalent to 4.325 teaspoons of sugar and contains 81 Calories
# 0.25 cups Applesauce, unsweetened contains carbohydrates equivalent to 1.525 teaspoons of sugar and contains 26 Calories
# 0.25 cups Applesauce, sweetened contains carbohydrates equivalent to 3 teaspoons of sugar and contains 48.5 Calories
# 1 tbs Apple Butter contains carbohydrates equivalent to 2.1 teaspoons of sugar and contains 33 Calories
# 10 halves Apricots, dried, sulfured contains carbohydrates equivalent to 4.625 teaspoons of sugar and contains 83 Calories
# 1 Apricots, fresh contains carbohydrates equivalent to 0.775 teaspoons of sugar and contains 17 Calories
# 1 medium avocado, whole, raw (Haas) contains carbohydrates equivalent to 0.875 teaspoons of sugar and contains 306 Calories
# 1 banana, raw, medium contains carbohydrates equivalent to 6 teaspoons of sugar and contains 105 Calories
# 0.25 cups Blackberries contains carbohydrates equivalent to 0.675 teaspoons of sugar and contains 18.5 Calories
# 0.25 cups Blueberries contains carbohydrates equivalent to 1.025 teaspoons of sugar and contains 20.3 Calories
# 0.25 Boysenberries, frozen, unsweetened contains carbohydrates equivalent to 0.7 teaspoons of sugar and contains 17 Calories
# 0.25 Cantaloupe, raw contains carbohydrates equivalent to 0.775 teaspoons of sugar and contains 14 Calories
# 10 Cherries, sour, raw contain carbohydrates equivalent to 1.8 teaspoon of sugar and contains 34 Calories
# 10 Cherries, sweet, raw contain carbohydrates equivalent to 2.425 teaspoons of sugar and contains 49 Calories
# 0.25 cups Crab Apples, raw contain carbohydrates equivalent to 1.375 teaspoons of sugar and contain 21 Calories
# 0.25 cups Cranberries, raw contain carbohydrates equivalent to 0.725 and contain 11.8 Calories
# 10 Dates, dried contain carbohydrates equivalent to 13.7 teaspoons of sugar and contain 228 Calories
# 0.25 cups Elderberries, raw contain carbohydrates equivalent to 1.025 teaspoons of sugar and contain 26.5 Calories
# 10 Figs, dried contain carbohydrates equivalent to 26.2 teaspoons of sugar and contains 477 Calories
# 1 medium Fig, raw contains carbohydrates equivalent to 2 spoons of sugar and contains 37 Calories
# 0.25 cups Gooseberries, raw contain carbohydrates equivalent to 0.55 teaspoons of sugar and contains 16.5 Calories
# 1/2 medium Grapefruits, pink and red, raw contain carbohydrates equivalent to 2.125 teaspoons of sugar and contain 39 Calories
# 1/2 medium Grapefruits, white, raw contain carbohydrates equivalent to 2.15 teaspoons of sugar and contain 39 Calories
# 0.5 cups Grapes, American (slip skin), raw contain carbohydrates equivalent to 1.85 teaspoons of sugar and contain 29 Calories
# 0.5 cups Grapes, European (adherent skin), raw contain carbohydrates equivalent to 3.35 teaspoons of sugar and contain 57 Calories
# 1 medium Guava, raw contains carbohydrates equivalent to 1.45 teaspoons of sugar and contains 46 Calories
# 0.25 cups Honeydew melon, raw contain carbohydrates equivalent to 0.9 teaspoon of sugar and contain 15 Calories
# 0.25 cups Java plum, raw contain carbohydrates equivalent to 1.325 teaspoons of sugar and contain 20.3 Calories
# 3.5 Oz's Jujube, raw contain carbohydrates equivalent to 5.025 teaspoons of sugar and contain 78 Calories
# 1 medium Kiwi, raw contains carbohydrates equivalent to 2,175 teaspoons of sugar and contains 46 Calories
# 1 medium Kumquat Kumquats, raw contains carbohydrates equivalent to 0.45 teaspoons of sugar and contains 78 Calories
# 1 medium Lemon, raw contains carbohydrates equivalent to 0.95 teaspoon of sugar and contains 17 Calories
# 1 medium Lime, raw contains carbohydrates equivalent to 1.3 teaspoons of sugar and contains 20 Calories
# 0.25 cups Loganberries, frozen contain carbohydrates equivalent to 0.75 teaspoons of sugar and contain 20.3 Calories
# 10 medium Lychees, raw contain carbohydrates equivalent to 0.075 teaspoons of sugar and contain 66 Calories
# 0.25 cups Mandarin Oranges, canned, light syrup contain carbohydrates equivalent to 2.45 teaspoons of sugar and contain 38.5 Calories
# 0.25 cups Mandarin Oranges, canned, juice pack contain carbohydrates equivalent to 2,45 teaspoons of sugar and contains 38.5 Calories
# 1 medium Mango, raw contains carbohydrates equivalent to 1,375 teaspoons of sugar and contains 23 Calories
# 3.5 ozs Mixed Fruit, dried contain carbohydrates equivalent to 7.875 teaspoons and contains 135 Calories
# 0.25 cups Mixed Fruit, frozen, sweetened contain 13.975 teaspoons of
sugar and contain 241 Calories
# 0.25 cups Mulberries, raw contain carbohydrates equivalent to 1.975 teaspoons and contains 34.8 Calories
# 1 medium nectarines, raw contains carbohydrates equivalent to 0.7 teaspoons of sugar and contains 15 Calories
# 1 orange Orange, navel, raw contains carbohydrates equivalent to 3.45 teaspoons of sugar and contains 60 Calories
# 1 oranges Orange, Valencia, raw contains carbohydrates equivalent to 2.85 teaspoons of sugar and contains 59 Calories
# 1 papaya Papaya, raw, medium contains carbohydrates equivalent to 6.075 teaspoons of sugar and contains 119 Calories
# 1 Passion Fruit (grandilla), purple, raw contains carbohydrates equivalent to 0.575 teaspoons of sugar and contains 17 Calories
# 1 Peach, raw contains carbohydrates equivalent to 2 teaspoons of sugar and 37 Calories
# 0.25 Peaches, canned, light syrup contain carbohydrates equivalent to 2 teaspoons of sugar and contains 37 Calories
# 0.25 Peaches, canned, juice pack contain carbohydrates equivalent to 1.6 teaspoons of sugar and contain 27 Calories
# 1 Pear, raw contains carbohydrates equivalent to 5.275 teaspoons of sugar and contains 98 Calories
# 0.25 pears, canned, light syrup contains carbohydrates equivalent to 2.125 teaspoons of sugar and contains 36 Calories
# 1 Persimmon, raw contains carbohydrates equivalent to 2.1 teaspoons of sugar and contains 32 Calories
# 0.25 Pineapples, canned, juice pack contain carbohydrates equivalent to 2.325 teaspoonful and contain 37.5 Calories
# 0.25 Pineapples, raw contain carbohydrates equivalent to 1.075 teaspoons of sugar and contain 19 Calories
# 0.25 Plantains, cooked contain carbohydrates equivalent to 2.775 teaspoons of sugar and contain 44.8 Calories
# 1 medium Plum, raw contains carbohydrates equivalent to 1.9 teaspoons of sugar and contains 36 Calories
# 1 medium plum Pomegranate, raw contains carbohydrates equivalent to 6.375 teaspoons of sugar and contains 105 Calories
# 1 medium Prickly pear, raw contains carbohydrates equivalent to 1.55
teaspoons of sugar and contains 42 Calories
# 10 Prunes, dried contain carbohydrates equivalent to 11.675 teaspoons of sugar and contain 201 Calories
# 0.25 Prunes, dried, cooked contain carbohydrates equivalent to 2.85
teaspoons of sugar and contain 56.5 Calories
# 1 medium Quince, raw contains carbohydrates equivalent to 3.1 teaspoons of sugar and contains 52 Calories
# 2/3 cups Raisins, golden seedless contain carbohydrates equivalent to
18.975 teaspoons of sugar and contains 302 Calories
# 2/3 cups Raisins, seeded contain carbohydrates equivalent to 17.925 teaspoons of sugar and contains 294 Calories
# 0.25 cups Raspberries, raw contain carbohydrates equivalent to 0.375 teaspoons of sugar and contains 15 Calories
# 0.25 cups Strawberries, raw contain carbohydrates equivalent to 0.425
teaspoons of sugar and contains 11.3 Calories
# 0.25 cups Strawberries, frozen, unsweetened contain carbohydrates equivalent to 0.65 teaspoons of sugar and contains 13 Calories
# 0.25 cups Tamarind, raw contain carbohydrates equivalent to 4.35 teaspoons of sugar and Contains 71.8 Calories
# 1 medium Tangerine, raw contains carbohydrates equivalent to 1.875 teaspoons of sugar and contains 37 Calories
# 0.25 cups Watermelon, raw contain carbohydrates equivalent to.675 teaspoons of sugar and contain 12.8 Calories

Sunday, November 18, 2007

Fish, Cheese and Lean Meat may stunt Prostate Tumors

Is there any food that may stunt prostate tumors? In fact foods that are foods that lead to reduction of the level of an insulin like growth factor like fish, cheese and lean meat can do that.

In a study published in the journal Prostate, U.S. researchers found that tumor growth was stalled and survival rates lengthened in mice fed a low carbohydrate diet.
They found mice fed a low-fat but high-carbohydrate diets had larger tumors. The mice on a diet high in both fat and carbohydrate had the biggest tumors and the worst survival rate.


Based on earlier research which has linked the growth of prostate tumors to higher levels in insulin like growth factor in mice, the researchers tested whether the reduction in the levels of these substances in mice -through diet- might slow tumor growth.

They found only the mice on the low-carbohydrate diet had lower levels of of the form of insulin-like growth factor capable of stimulating tumor growth.
They hypothesized carbohydrates in the diet affect the level of insulin and a related substance known as insulin-like growth factor in the body.


When these findings are ultimately confirmed in human clinical trials, there would be a designed low-carb diets for prostate, until then, you can eat food low in carbohydrates to control weight and to gain benefits of their prospective effects on the prostate. You may find some foods that are low in carbohydrates , by following these links:
Food that contain no carbohydrates

1-5 grams carbohydrate containing foods

6 grams carbohydrate containing foods

Thursday, November 15, 2007

List of food that Burn Fat, on Scientific Basis

What foods that burn fat? Is there a scientific basis for these claims? how do they act? this is what this article trying to resolve.

If you want a list of foods that burn fat that is based on scientific basis, that comprises very wide choices and is not limited to a narrow one, you are in the right place.

It is not the usual traditional list of known foods, with slight changes in words that make you even more confused. It is based your metabolic needs involving foods that burn fat by consuming energy as
metabolic calories or heat, moreover, it involves foods that do not burn fat inside cells, but foods that burn them outside the cell.

Protein:
Protein requires about 25% more metabolic energy to digest.


List of High Protein Foods

whey (supplement found in health food stores)
chicken breast
turkey breast
salmon
tuna
cottage cheese
swordfish
haddock
lean ground turkey
round steak
sirloin steak
lean ground beef
orange roughy

List of Good other Sources Of Protein
Whey (supplement found in health food stores)
Chicken (without skin)
Turkey (without skin)
Lean cuts of beef
Lean cuts of pork
Lean cuts of lamb
Lean cuts of veal
Eggs
Egg whites
Tuna fish
Salmon
Shrimp
Lobster
Flounder
Sardines
Snapper
Swordfish
Trout
Crab
Clams
Scallops
Sirloin steak
Round steak
Lean ground beef
Milk (2% or skim)
Cottage cheese (low fat/non fat)
Yogurt (low fat/non fat)
Tofu
Black beans
Garbanzo beans (aka chick peas)
Kidney beans
Lentils
Lima beans
Navy beans
Pinto beans
Miso
Soybeans
Peanuts
Almonds
Cashews
Hazelnuts
Pecans
Pistachio nuts
Natural peanut butter
Pumpkin seeds
Sunflower seeds
Protein powder, protein shakes and protein bars
---

Calcium Rich Foods
Clinical trials proved that increasing dietary calcium significantly
augmented weight and fat loss secondary to calorie restriction, and increased the percentage of fat loss from the trunk region.

Dairy foods

Yogurt, plain
Yogurt, fruit
Milk, nonfat or low fat
Milk, whole
Cheese, including American, ricotta, cheddar cheese and mozzarella cheese
Milk shakes
Eggnog

Nondairy Foods with Calcium

Salmon
Tofu
Rhubarb
Sardines
Collard greens
Spinach
Turnip greens
Okra
White beans
Baked beans
Broccoli
Peas
Brussels sprouts
Sesame seeds
Bok choy
Almonds
Celery

Calcium-fortified Foods
In addition to the large number of calcium rich foods that are naturally found, like milk and cheese, a lot of foods are now fortified with calcium. These can be especially good choices if you do not like to drink milk.
Calcium-fortified breakfast cereal, including General Mills Whole Grain Total, Total Raisin Bran, Total Cranberry Crunch, and Total Honey Clusters, all of which have 100%Daily Value of calcium per serving!
Calcium-fortified orange juice
Calcium-fortified soy milk
Instant oatmeal
Calcium-fortified bread or English muffins
Calcium-fortified drink mixes such as Pediasure or Carnation Instant Breakfast
Other calcium-fortified breakfast cereals, including General Mills Golden Grahams (350 mg)
---

Low Glycemic Index Foods

Although these foods do not burn fat by themselves, yet they represent
a great help to you if you search to burn fat to lose weight.

Research revealed that low Glycemic index foods like most vegetables,fruits, beans and unprocessed grains raise blood sugar slowly. This guards against sharp rises in blood insulin the hormone that help synthesize fat. Animals fed on low glycemic index diet were lean, with normal amounts of fat in throughout their bodies, in contrast to animals fed on high glycemic index diet which had twice the normal amount of fat in their bodies, blood and livers. This is a bonus
property that may reduce the risk of gall stone formation that may accompany some diet programs.

Go here to view Glycemic Index (Gi) Food List

----
Foods that lower blood sugar

Again, these foods do not burn fat by themselves, however, they have a great impact on one searching a healthy style of eating. Comprising these foods with the other mentioned groups will make you not in need to burn fat.

These foods help control your blood glucose so that sharp increases in blood insulin can be avoided. Controlling blood insulin is a great way to reduce the risks of insulin resistance, increased fat synthesis, and diabetes mellitus.

Go here to view Foods and Herbs Lower Blood Sugar
---

Negative Calorie Foods (Fiber containing foods):
Fibers in plants hold water many times its weight of water, it is due to this property that keeps plants alive under the sun during the day time. Were it not, plants would have dried and died when exposed to sun rays for long hours.

When vegetables and fruits are ingested, they absorb a large amount of water acquiring a heavy mass that is pushed away by intestines to be excreted, this work consume energy more than the small amounts contained in these foods.
Go here to view aList of Negative-Calorie Foods . Additional information are calorie content and portion size.
---

Warming Spices
When you eat these foods you feel hot and sweating, this is because they dilate blood vessels in the peripheries of your body, i.e. they shunt your blood into the vessels of your skin which has a large area that may absorb a good deal of blood that lose heat by sweating. To see result with them to burn fat, put them as a part of your plan, and not the only plan. If you feel you do not like them do not panic and search for another group of food to burn fat.

The list includes:
1- Cayenne Pepper
- Bell peppers
- pimento
- paprika
- chili
2- Cinnamon
3- Ginger (Turmeric)
4- Nutmeg
5- Mace
6- Cloves
7- Allspice
At Wikipedia there is a very large list 0f culinary herbs and spices that include even moreWarming Spices
---

Some Special Foods and Drinks that Burn Fat:

1- Apples:
It contains the highest content of pectin, in some studies pectin were found to bind fatty acids, and this may cause fats not to be absorbed into the intestinal walls, i.e. it burns them before they enter into the body. Why not take them as snacks?


2- Green Tea:
I wonder this great buzz about green tea, is it supposed to be taken alone to burn fat? will it replace foods for one searching to burn fat? do not you drink teas?
The clinical studies proved it has an effect on burning fat, so what is the problem if it is taken as an additive to a plan to burn fat?
Drink green tea for its antioxidant effect as well as to burn fat.


Would not it be a better choice that you define your plan to burn fat and lose weight, then you choose your appropriate food out of this very large list of foods?

Saturday, November 10, 2007

Recipes to Lose 264 Calories Per Day

Is it possible that you can lose 264 Calories per day? and if that is true, what are these recipes? read this article to find out.

In the study between Saint Louis University and Wayne University, it was shown that including eggs as part of breakfast will result in less calories consumed throughout the whole day.The group that ate eggs in breakfast felt less hungry and consumed an average 264 less calories that day.

Since Eggs may be an important part of diets that promote weight management, I picked up these 4 recipes from thatsmyhome.com website.
They are based on Eggs, moreover, other ingredients like peppers and avocado are foods known to burn fat. Certainly you can modify them to suit your requirements.

1- Omelet 101

If you never took Omelets 101, here is the short course: You must have the right pan, thoroughly preheated over a moderately hot burner. You must have a decently large glob of butter and a no-fear attitude.

The pan must be of heavyweight metal, preferably aluminum with a nonstick coating. It must have sloping rather than steep sides, so that the eggs can readily be slipped out and flipped over to form a neat little package on the warmed serving plate. An 8-inch pan is perfect for a two- or three-egg omelet; a 10-inch pan will accommodate a five or six egg omelet that will satisfy two or three light eaters or one teenage boy.

Allow the pan to heat until a drop of water will dance upon it - not just sizzle. With a fork, whisk the eggs together briefly - just enough to incorporate the yolks and whites - with a pinch of salt, a tablespoon of milk or water or nothing at all.

Put butter into the pan, and when it has foamed and subsided, pour in eggs and allow them to set a minute; then begin gently stirring and pulling the set eggs away from the sides of the pan toward the center, so the uncooked part can flow underneath.

When the eggs are set but still moist on top, lay 1/4 to 1/2 cup of your chosen filling down the center of the omelet, perpendicular to the handle. With a spatula, flip one-third of the omelet - the part closest to the handle - over the filling. Now grasp the handle from underneath, tip the pan up and over and slip the omelet out of the pan onto the plate, flipping it over one more time as you go. Your omelet
has been folded in thirds, like a proper business letter.
---
2- Fajita Scramble

1/4 cup chopped green pepper
1/4 cup chopped red bell pepper
1/4 chopped onion
8 eggs
1/2 tsp fajita seasoning
1/8 tsp hot sauce
1/4 cup milk
3/4 cup shredded Mexican cheese (Monterrey jack, cheddar, etc)
4 fajita size tortillas
Chopped fresh cilantro
Salsa

Saute vegetables in large frying pan, with 1 teaspoon of butter, until soft. Beat eggs, seasoning, hot sauce, and milk, with a whisk or fork, until well blended.
"Scramble" eggs while cooking until semi-firm. Add 1/2 cup of the cheese and cook until melted. Warm the fajitas by placing in a microwave for 25 seconds. Place 1/4 of scrambled egg mixture in each fajita and roll up.

Top each fajita with the remaining cheese and heat in the microwave until the cheese melts. Sprinkle fresh cilantro over the fajitas and serve with salsa on the side.
Serves 4
---

3- Migas with Tortillas

4 large eggs
1 T. water
2 T. chunky salsa
1 T. butter
1 T. oil
2 6 inch corn tortillas cut into strips
1/4 C. finely chopped onion
2 T. green chilies
1 medium tomato seeded and chopped
1/2 C. chopped avocados (optional)
2 t. fresh chopped cilantro
2/3 C. grated Monterrey cheese
sour cream

In a small bowl combine the eggs, water and salsa. Set aside.Warm the butter and oil in a skillet. Add the tortilla pieces and saute until softened. Add the onion and saute until transparent. Stir in the chopped green chilies.
Pour the egg mixture into the skillet. Scramble the eggs until done. Remove the skillet from the heat and stir in the avocado, tomato, cilantro and cheese, stirring well.

Serve at once with warm flour tortillas. Garnish with sour cream and additional salsa.
---

4- Breakfast Fajitas

1 lb. sweet or mild Italian bulk sausage
1/4 c. diced green pepper
1/4 c. diced yellow pepper
1/4 c. diced onion
1 c. diced Granny Smith or other tart apple with skin on 6 eggs
1-1/2 c. shredded cheddar or Mexican mix cheese
8 lg. round fajita or soft burrito shells
Fresh or jar salsa to taste
Sour cream if desired
Lettuce for garnish

Cook bulk sausage over medium heat in skillet until no longer pink. Drain thoroughly and keep warm. Saute peppers, onion and apple in 1 T. oil over medium heat until they turn slightly translucent (about 6-8 minutes). Remove from heat and keep warm.

Scramble eggs with whisk and cook lightly over medium heat. Remove from heat and keep warm. Assemble fajitas by placing equal amounts of cooked sausage, scrambled eggs and pepper mixture in a narrow row at one end. Sprinkle with shredded cheese. Begin rolling tightly from the filled end working away from yourself. Lay each fajita on foiled lined baking sheet with seam side down. Sprinkle tops lightly with shredded cheese.

Broil on low in oven on top rack just until cheese bubbles and fajitas turn a light golden brown. Slice on the diagonal and serve on a bed of freshly chopped lettuce. Top with salsa and serve with sour cream if desired.
Makes 8 servings.

Friday, November 09, 2007

Finally, How Cataract is Formed

Finally, How Cataract is Formed

Cataract surgery in which normal lenses are removed and replaced with artificial ones is performed to nearly 5 million people annually. Cataract is the world's leading cause of blindness.

Cataract causes the transparent lens crystalline proteins to clump together causing light to be scattered once it enters the eye lens, resulting in cloudy vision or blindness.

PROTEINS:
To understand what happens in a simple way, we should first delve into
some characters of proteins. Proteins are made of polypeptide chains which are formed by bound together amino acids(the human body building units).
The polypeptides may be similar or different, as well as the sequence of amino acids differs for every polypeptide chain, and all are genetically encoded.

There are various types of physico-chemical bonds that maintain a protein configuration, so as to perform its structural or functional role. The natural, biological conformation of a protein is referred to as its native state.

Proteins vary in their stability, but any protein can be denatured (converted to unfolded or altered state). Mild conditions of pH and temperature must be used for the lab isolation and storage of proteins.

Mild denaturation is progressive, producing partial unfolding, while fully denatured proteins are in a random coil with no recognizable structure (like when your cat unfold a ball of wool- and you may strike her). The consequences of denaturation are loss of biological activity, decreased solubility and inability to form crystals.

Denaturation occurs when the surrounding conditions are changed, it can be brought by extremes of pH and high temperature, by chaotropic ions(e.g. trichloroacetate), concentrated urea, and ionic detergents(e.g.sodium dodecyl sulphate).

In each case the denaturing conditions weaken the non-covalent bonds(atoms are only attracted at their surfaces), that maintain its native structure, and stabilize a different denatured structure. If these conditions are removed , the native conformation may reform, but denaturation may be irreversible (it often causes protein aggregation).

Proteins denatured to insolubility can be dissolved under the right conditions, e.g. the solubility of boiled egg white (denatured protein ) in a strong urea solution.

Eye Proteins:
The eye lens is made up of densely packed crystalline proteins, arranged in such a way that light in the visible wavelength range can pass through, but for a variety of reasons including UV radiation exposure and age, these proteins are clumped together causing Cataract.

Research of the 3 major crystalline proteins individually did not reveal the real cause of cataract, but researching the interaction between them was the clue to understand proteins aggregation, which is the cause of other diseases like Alzheimer's disease.

the interaction between proteins was elucidated by studying 2 of them. It was found that fine tuned combination of attraction and repulsion between the 2 proteins resulted in an arrangement that was transparent to visible light, there had to be a weak attraction between the proteins in order for the eye lens to be transparent. Cataract may form if this balance is disrupted.

Lens proteins were modeled as colloidal particles, and the research revealed that there was a very narrow window in which the protein solution remained stable, and this was a necessary condition for lens transparency.


What keeps the interactions between eye proteins in the optimal weak range, is it foods we eat, geography we live with, or life style?
Next days may bear the answer.

Thursday, November 08, 2007

Foods that Cut Aging Related Blindness Risk

Is there a relation between food and aging related blindness? are there foods that can lead us to blindness, and others that cut this risk?

The leading cause of aging related blindness after age 60 is aging related macular degeneration (AMD).
Researchers found that taking vitamin D and eating foods that are high in Omega-3 fatty acids - specially fish- may reduce the risk of age-related macular degeneration.

AMD occurs when the macula -at the back of the retina- breaks down over time, and vision becomes blurred.

Researchers in a trial sponsored by the American Institutes of Health's National Eye Institute, found that one type of omega-3 fatty acids called Docosahexaenoic acid is believed to play an important role in the normal functioning of the retina.

Docohexaenoic acid is mainly found in fatty fish such as Salmon and Tuna, and can be produced by the human body when there is a good supply of the essential fatty acid Linolenic acid, foods that are rich sources of Linolenic acid include Flax seeds, Wall nuts, Soybeans, and some dark green leafy vegetables.

Researchers found that people who ate more fish -more than 2 medium servings per week- were least likely to have the disease.
The authors believe fatty acids may promote cell survival and bolster blood vessel function, reduce inflammation and maintain energy balance.

A second team of researchers found that vitamin D was associated with reduced risk of early AMD, but not advanced AMD. They suggested vitamin D may cut the risk of early age-related macular degeneration by reducing inflammation or preventing blood vessel growth in the retina.

The disease affects millions of people and here 2 lists of foods rich in Omega-3 fatty acids, or vitamin D, so that those people at risk would consider paying attention to these foods:

List of foods rich in Omega 3 Fatty Acids

Flax seeds --2 tablespoons (serving size) provides 140.5% of Daily Value(DV)
Walnuts ------0.25 cup ----------------------------- 90.8% of Daily Value(DV)
Salmon, Chinook, baked/broiled 4 oz-wt ------------- 83.6% (DV)
Soybeans, cooked 1 cup ----------------------------- 41.2% (DV)
Halibut, baked/broiled 4 oz-wt---------------------- 24.8% (DV)
Shrimp, steamed/boiled 4 oz-wt---------------------- 14.8%
Snapper, baked/broiled 4 oz-wt---------------------- 14.4%
Tofu, raw 4 oz-wt ---------------------------------- 14.4%
Scallops, baked/broiled 4 oz-wt--------------------- 14.0%
Winter squash, baked, cubes 1 cup ------------------ 13.6%
Tuna, yellow fin, baked/broiled 4 oz-wt------------- 13.2%
Cod, baked/broiled 4 oz-wt-------------------------- 12.8%
Brussels sprouts, boiled 1 cup---------------------- 10.4%
Cauliflower, boiled 1 cup -------------------------- 8.4%
Cloves, dried, ground 2 tsp ------------------------ 8.0%
Broccoli, steamed 1 cup ---------------------------- 8.0%
Mustard seeds 2 tsp -------------------------------- 8.0%
Collard greens, boiled 1 cup ------------------------ 7.2%
Cabbage, shredded, boiled 1 cup---------------------- 6.8%
Spinach, boiled 1 cup ------------------------------- 6.0%
Summer squash, cooked, slices 1 cup ----------------- 6.0%
Kale, boiled 1 cup----------------------------------- 5.2%
Oregano, dried, ground 2 teaspoons------------------- 4.8%
Strawberries 1 cup ---------------------------------- 4.4%
Green beans, boiled 1 cup --------------------------- 4.4%
Turnip greens, cooked 1 cup ------------------------- 3.6%
Romaine lettuce 2 cup ------------------------------- 3.2%

Shrimps have a high content of cholesterol, and many other foods are calorie dense, so it is a better idea if you stick to Flax seeds, Wall nuts, Tuna and Salmon fish.
You still have the choice to diversify foods for your convenience.


List of Foods Rich in Vitamin D

Salmon, Chinook, baked/broiled 4 oz-wt----------------------- 102.8%
Shrimp, steamed/boiled 4 oz-wt ------------------------------- 40.6%
Cow's milk, 2% 1 cup ----------------------------------------- 24.4%
Cod, baked/broiled 4 oz-wt ----------------------------------- 15.9%
Egg, whole, boiled 1 each ------------------------------------- 5.7%

Although these are the richest foods with vitamin D, yet it is much better if you get your needs by exposure to sun in the morning for a few minutes every day.

Friday, October 26, 2007

Broccoli May Help Fight Skin Cancer on Yahoo! Health

Broccoli Sunscreen !

Although "it is not a sunscreen, because it does not absorb the UV of the sun,"
as explained Dr Paul Talalay, a professor of pharmacology and molecular sciences
at John Hopkins University School of Medicine in Baltimore, yet the extract is applied on the skin to protect from the harmful effects of sun, AKA skin cancer

Read the full story.
Broccoli May Help Fight Skin Cancer on Yahoo! Health

Thursday, October 25, 2007

Sugar's Brother that Predisposes Us to Diabetes by Killing Chromium

High fructose corn syrup is the sweetener used in most sodas like, Coke Pepsi...etc. It is a sweet cheap substitute for sugar that drains that
kills Chromium in your body by clearing it away.

Chromium is a very important trace mineral that helps to regulate blood sugar levels in your body. If you have very little amount of chromium in your body, sugar levels in your blood start to rise.

The Washington Post published a recent story about the link between high fructose corn sweeteners and the growing numbers of diabetic sufferers.

People taking Chromium supplements watch a drop in their blood glucose level after a short while of taking it. Normally, your body cannot make this precious blood glucose regulating mineral, and it should be supplied by your diet.

If you take a chromium supplement, it should be safe and effective in
replenishing depleted chromium levels. Niacin-bound chromium or as it is called chromium polynicotinate has a good effect and safety profiles

To get your own diabetes recovery program working for you, kick the corn habit and fuel your body with chromium supplements that will help keep your blood sugar levels normal.

There's no recommended dietary allowance for chromium. But 50-200 micrograms daily is the "estimated safe and adequate daily dietary intake" for adults. Here are some food content of Chromium:

onions, raw --- 1 cup contains 24.8 mcg Chromium
broccoli ------ 1 cup contains 22.0 mcg Chromium
turkey leg ---- 3 oz. contains 10.4 mcg Chromium
tomatoes, raw - 1 cup contains 9.0 mcg Chromium
Romaine lettuce 1 cup contains 7.9 mcg Chromium
grape juice --- 1 cup contains 7.5 mcg Chromium
ham ----------- 3 oz. contains 3.6 mcgChromium
potatoes ------ 1 cup contains 2.7 mcg Chromium
green beans --- 1 cup contains 2.2 mcg Chromium
beef ---------- 3 oz. contains 2.0 mcg Chromium

Good sources of Chromium include
Egg yolks, Molasses, Brewer's yeast, Beef, Hard Cheese, Liver, Fruit Juices, Whole Wheat bread.

If you need Chromium supplement
go here

Living with Type II Diabetes?

Wednesday, October 24, 2007

How to Choose Products for your Oily skin

Do you have an oily skin? upset about that greasy feeling and the dirt that accumulates on your face? do you quit any flash photography?

The good news is that this oily skin tends to be less likely to show wrinkles and other aging signs compared to other skin types.This is because this oil acts physically as a natural moisturizer that keeps water in your skin making it more supple and flexible, so as to form less wrinkles.

Knowing this fact and leaving excess oil over your skin will lead to clogged pores, blackheads, and accumulation of dead skin cells with the net result is undesired result. You will have (sallow)-looking complexion, and very likely large visible pores.

Totally drying up your skin and degreasing it by too much washing can make things worse, since your oil glands will compensate for by producing more sebum (a natural skin lubricant and moisturizer).


Then what you have to do about this problem that needs that delicate balance?. Well. you should keep in mind that it will take some time for your skin to get into shape as far as being less greasy, but you have to pay some effort and discipline.

Here are some tips that help you take care of your oily skin:

1- Use very mild detergent or surfactant for cleansing. Avoid those containing fats that increase the oily condition you already have(e.g.Squalene,Shea butter). Cleanse at least 2 times a day and or after coming from outside but do not scrub hard, just a slight pressure from you finger.

2- Use a lotion for moisturizing (no creams or oils). Choose it to contain small amount of AHAs (alph hydroxy acids) to gently remove your skin dead cells, as well as compensate for the drying effect of the cleanser


3- Use a mild toner to remove excess oil on your face. Avoid the alcohol-based products to avoid the vicious cycle of drying- overproduction-drying of oil.

4- Choose oil-free products for your make up, avoid comedogenic products that will clog your pores. Some foundation products are designed to absorbing oil, and this controls the day shiny look

5- T use sunscreen, choose it in the gel form

6- If you suffer severe breakouts of acne, use moisturizer and cleanser that contain that contain a mild amount of Salicylic acid to clear your skin.

7- Think about your diet, a lot of Sweet,starchy and oily foods may aggravate your naturally oily skin. Eat more fruits, vegetables, and grains, drink a lot of water (8 glasses a day)

8- Do not forget your vitamins, especially vitamins A,E,C, and B complex


If you take a good care of your oily skin now, the benefits of less wrinkled,dry skin will follow you years later.


Look at your convenient products
HERE
HERE
HERE,
OR HERE

Saturday, October 20, 2007

Obese Children may have Heart Diseases Like Adults

Would you believe that a child may suffer health problems with his heart?!..suspicious? go read ScienceDaily

Want to cope with the problem?
Go read Health.Yahoo


Tuesday, October 16, 2007

How to eat during pregnancy if you have Gestational diabetes

If you have never complained extreme thirst, hunger, and fatigue and you only recognized them at any stage during pregnancy, then chances are you will be diagnosed to have gestational diabetes, which in most cases will go away after delivery, as it involves resistance by the body's tissues to the effects of insulin. 3-12 % of all pregnant women
may develop gestational diabetes between week 24 and 28 of their pregnancies.

If you are diagnosed to have gestational diabetes, you should maintain your blood sugar within the normal range for pregnancy. To achieve that you should eat all the day within the following scheme:

# Eat no less than 10 servings every day of whole fruits and vegetables
that are more nutritious and less calorie dense than dried fruits and juices. Increase your fiber intake and eat whole grains and dried beans.

# Avoid foods that are known to be high in cholesterol, so that your daily intake of cholesterol should not exceed 300 mg/day.

# Avoid Soda and fruit drinks which usually contain high content of sugar. Minimize alcoholic beverages to the least.

# When shopping read the labels carefully to make sure they fulfil the follow inf criteria:
* No more than 10 percent of your total daily calorie intake should come from saturated fat. Buy foods with less than 1 gram of saturated fat per serving.
* No more than 5% of the "daily value" per serving (less than 140 mg of
sodium per serving). Avoid too much salt.


Keep your blood sugar level as possible as you can to be consistent after and between meals. Learn what type, amount and time of the meals
you eat through the day that keeps blood sugar level within a consistent range. You may need to keep due diligence with your dietitian or doctor
to consult him about any change you need to do.

After all, those recommendations help you keep your body within a normal built, and overcome any health hazard accompanying pregnancy like overweight and or gestational diabetes.

Tuesday, October 09, 2007

Is Capecitabine Tablet a Breakthrough in Cancer Treatment?

Professor Chris Twelves of the University of Leeds (UK), has led a study that followed 1,987 patients who had undergone colon cancer surgery. It found that patients treated with Capecitabine (Xeloda) spent 85 percent less time with their doctor or at the hospital, and experienced fewer side effects. The new results, showing patients’ five-year survival rates, confirm the effectiveness of the treatment.

Prof Twelves says “Standard chemotherapy can be incredibly disruptive to people’s lives. Patients visit hospital five days a week for the injections and then have three weeks off before returning to hospital for the next course – and the side effects can be unpleasant.”

He adds “We now have long-term evidence now that clearly supports Xeloda's superiority over the Mayo Clinic regimen. There is now no reason why we should ask colon cancer patients to endure the burdens associated with that older treatment.”

The oral chemotherapy drug Xeloda (capecitabine) offers fewer side-effects and less time in hospital – and the trial has shown that patients given the drug were at least as likely to be alive and free of their disease as those on standard chemotherapy (the Mayo Clinic regimen).

Xeloda is manufactured by Roche Holding AG. The study's initial results helped the Swiss-based company win European and US approval in 2005 for using Xeloda to treat colon cancer after surgery. The medicine also is cleared for breast tumours, and in March Roche won European approval for its use with chemotherapy in people with advanced stomach cancer.

About 945,000 new cases of colorectal cancer are diagnosed each year globally, and the disease is responsible for about 492,000 deaths, according to Roche. The cancer is curable when caught early.

Saturday, October 06, 2007

Thalidomide the Good Devil that Treats Cancer

LONDON (Reuters) - Elderly patients with an aggressive form of blood cancer lived about 20 months longer when given the drug Thalidomide as part of their treatment, French researchers said on Friday.


Thalidomide was developed by German pharmaceutical company GrĂ¼nenthal. It was sold from 1957 to 1961 in almost 50 countries. It has the following properties:

# Thalidomide has sedative, hypnotic, and anti-emetic properties.

# Thalidomide is a potent teratogenic in humans, non-human primates, rabbits, and rats.

# With Thalidomide, the era of legislation of testing drugs for safety
during pregnancy before it can receive approval for sale had started
by the U.S. Congress in 1062. This act was in reaction to the tragedy of approximately 10,000 children that were born with severe malformities,
including phocomelia, because their mothers had taken Thalidomide during pregnancy. Other countries enacted similar legislations.

# Thalidomide relieves pain associated with Leprosy.

# Thalidomide is approved by the FDA for use in multiple myeloma.

# There are studies underway to determine Thalidomide's effects on several types of cancers like lung, blood, and brain cancers.

# Very recently (October/05), adding Thalidomide to the standard drugs
used in elderly patients with an aggressive form of blood cancer, was found to increase their survival time by nearly 52 months compared to 33 months for those on standard therapy. Progression-free(the time it takes before the disease worsens) also improved by about a0 months.


Thus, we can see that Thalidomide which changes badly the external forms of humans before birth, also better changes their internal forms
in their late years. Thalidomide is a good devil.

Thursday, October 04, 2007

What is the Major Upcoming Food Trend

There are some food trends that are moving upwards like Locally grown foods,Flexitarianism, Functional foods, Organic food, and Slow food.
The major leading trend among all of these will be Locally grown foods.

In the past 10 years, the number of U.S. local farmers' markets has more than doubled.. it is up from 1,755 to 3,706, according to the U.S. Department of Agriculture's Agricultural Marketing Service.

Produce raised on "factory" farms which constitutes most of the produce grown in the United States- where statistics and info are abundant-, is picked about four to seven days before it arrives on supermarket shelves, and shipped for an average of 1,500 miles before it's sold, according to Local Harvest, a nonprofit agricultural research group.

All that downtime takes a toll. USDA researchers have found that if it's not handled properly, produce can lose up to half its nutrients in transit. Water-soluble nutrients such as vitamin C are particularly vulnerable.


When you buy locally grown foods you can:
# Find out how things are grown
# Request varieties of fruits and vegetables that wouldn't be available elsewhere
# Have food that tastes better than produce designed to be shipped

Locally grown foods best serve other emerging food trends that provide flavorful , nutrient-rich meals that are easy to prepare and can help you fulfill many of your dietary requirements.
These trends are:

# Flexitarianism : which is eating a primarily plant-based diet composed of grains, vegetables, and fruits, but you occasionally obtain protein from lean meat, fish, poultry, or dairy.

# Slow food: First launched by restaurateur Carlo Petrini, an Italian protester of fast foods, 20 years ago . The trend's principles are choosing locally grown and produced items, preparing them in traditional ways, and eating with friends and family... celebrate a relaxed approach to living that provides a welcome contrast to the fast-paced, eat-on-the-run lives many people lead.
"Slow food is all about cherishing the eating experience and getting back to what food used to be: a vehicle for drawing people together," explains Sara Firebaugh, assistant director of Slow Food USA.

# Organic food: These are foods produced following a government-regulated practice of growing and processing that minimizes exposure to pesticides, herbicides, and other chemicals used in traditional farming. While these foods can be produced any where, yet aren't the local producers the most careful people about that?

# Functional foods: These are enriched with nutrients that may not be inherent to a given food. Familiar examples include orange juice fortified with calcium or milk fortified with vitamins A and D, eggs and pastas with omega-3 fatty acids, sterol-fortified chocolates and high-fiber, high-protein flours.
Again they can be produced any where, but the manufacturers certainly would consider the other upcoming trends and produce locally through
subsidiaries. After all these foods represent only a fraction of the consumed foods.


The food traditions through some 50-60 years ago are something like fashion which looks back sometimes to inspire new modes, yet food ones are determined by scientific findings rather than personal choices. The mode now is looking back and.. buying Local.


Real estate and stock market? Nope, I don't know, but if we imagine that the trend attracts some big players in a country like U.S. and they compete for buying local products, renting or buying vast lands in all or most of the states,and playing the way of Google and Microsoft...who knows?

Wednesday, October 03, 2007

Artificial Sweeteners Raises Blood Sugar The Same Way

University of Liver pool- Press Room

Researchers at the university of Liverpool-UK- found that the sweet taste receptors are present also in the intestine and not only in the tongue.

Dietary sugars absorption is documented to be by a protein - sugar portal or gateway- the activity of which is regulated by the sugar content of foods. In an unknown way, the intestine senses how sweet is the food and consequently opens the sugar gates leading to increased absorption of dietary sugars.

Professor Soraya shirazi-Beechy from the faculty of veterinary Science-Liverpool university- said "Surprisingly we found that the sweet taste receptor was able to to detect artificial sweeteners in foods and drinks resulting in increased capacity of the intestine to absorb dietary sugars, which would explain why these sweeteners are unsuccessful at helping people lose weight.

She added “We are now researching mechanisms in which these receptors can be adjusted to benefit those with diet-related disorders. Diabetes for example, is where the body’s blood sugar level is higher than normal; if we could use the taste receptor like a dimmer switch we could set it so that the appropriate amount of sugar is absorbed in the body.

Jockeys can directly benefit from this discovery - although many of them know it traditionally- and give the race horses dietary supplements before and during the race, so that increased absorption of glucose can offer the high glucose levels horses need in long races.


Diabetics and obese people have to wait until the mechanisms in which these receptors can be adjusted to benefit them, when they can be used to control the amount of sugar that is absorbed.

Finally I am obsessed about a question that is not answered, if all the sweeteners we know will lead to the the same result, why don't we take advantage of the healthy properties of honey and use it as a sweetener?
If you like to read about using, you can go here,
honey for diabetics and overweight

or here,Living with Type II Diabetes?

Friday, September 28, 2007

ISSA Explains How To Protect Yourself Against Fraudulent Supplement Claims

We all are involved in a continuous process to make you aware of what is new that you should know to maintain a good health. In today press release, there is an emphasis that you also should admit yourself to a continuous process of self search through authority centers and websites. Read...

ISSA Explains How To Protect Yourself Against Fraudulent Supplement Claims

Wednesday, September 19, 2007

Body Made Vitamin Deficiency is Linked to Pre-eclampsia

Vitamin D is the only human body-made vitamin. It is not obtained from foods that are consumed. Instead, the D vitamin is actually obtained by sunlight on the skin. There has been a lot of media coverage about the dangers of getting too much sun but it is essential that the skin is exposed to sunlight to obtain the recommended daily allowance of the D vitamin. In reality, the amount of time that a person has to spend in the sun to receive a sufficient dose of the D vitamin is extremely small and just a few minutes a day will be sufficient and not have any adverse effects from the amount of ultra-violet light received.

Vitamin D deficiency early in pregnancy is associated with a five-fold increased risk of preeclampsia, according to a study from the University of Pittsburgh Schools of the Health Sciences reported this week(Sept. 7) in the Journal of Clinical Endocrinology and Metabolism.

A serious complication of pregnancy marked by soaring blood pressure and swelling of the hands and feet, preeclampsia is the leading cause of premature delivery and maternal and fetal illness and death worldwide, conservatively projected to contribute to 76,000 deaths each year. Preeclampsia, also known as toxemia, affects up to 7 percent of first pregnancies, and health care costs associated with preeclampsia are estimated at $7 billion a year in the United States alone, according to the Preeclampsia Foundation.

“Our results showed that maternal vitamin D deficiency early in pregnancy is a strong, independent risk factor for preeclampsia,” said Lisa M. Bodnar, Ph.D., M.P.H., R.D., assistant professor of epidemiology at the University of Pittsburgh Graduate School of Public Health (GSPH) and lead author of the study. “Women who developed preeclampsia had vitamin D concentrations that were significantly lower early in pregnancy compared to women whose pregnancies were normal. And even though vitamin D deficiency was common in both groups, the deficiency was more prevalent among those who went on to develop preeclampsia.”

“Low vitamin D early in pregnancy was associated with a five-fold increase in the odds of preeclampsia,” said Dr. Bodnar, who also is an assistant investigator at the university-affiliated Magee-Womens Research Institute (MWRI). “Data showed this increase risk persisted even after adjusting for other known risk factors such as race, ethnicity and pre-pregnancy body weight. Also troubling was the fact that many of the women reported taking prenatal vitamins, which typically contain 200 to 400 International Units of vitamin D,” she said.

“Even a small decline in vitamin D concentration more than doubled the risk of preeclampsia,” noted James M. Roberts, M.D., senior author of the study and MWRI founding director. “And since newborn’s vitamin D stores are completely reliant on vitamin D from the mother, low vitamin levels also were observed in the umbilical cord blood of newborns from mothers with preeclampsia.”

A vitamin closely associated with bone health, vitamin D deficiency early in life is associated with rickets – a disorder thought to have been eradicated in the United States more than 50 years ago – as well as increased risk for type 1 diabetes, asthma and schizophrenia.

The most important function of the D vitamin is to help control how much calcium is absorbed from food. The majority of the calcium is used to build strong teeth and bones but it is also needed to send messages along the nerves and to help muscles, such as the heart muscles, to contract. It is the D vitamin that ensures that there is always sufficient calcium in the blood to perform these tasks. Other functions that require the D vitamin relate to the immune system and it is believed that it is also a contributing factor in reducing the risk of contracting cancer and, in particular, colon cancer.

The variant of the D vitamin that is formed under the skin is known as vitamin D3, or cholecalciferol. This D vitamin is created when the ultraviolet in the sunlight reacts with a type of cholesterol that is found under the skin naturally. The D3 is converted into a more active form of the d vitamin in the liver and is then diverted to where it is needed the most. Some of the D vitamin remains in the liver and kidneys to help reabsorb the calcium from the blood. The rest of the D vitamin is dispersed to the bones to help them retain their calcium and the intestines to aid absorption of calcium from food.

Foods that are rich in vitamin D includes:
* Milk fortified with vitamin D
* Fish
* Egg yolks
* Liver
* Fortified cereal

Dairy foods are very high in calcium, especially milk, yogurt and cheese. Other good sources include calcium-enriched orange juice, rice beverages, and soy beverages.

I have no recommendations and you should discuss your doctor.

If you decide to take supplement of Vitamin D here

Monday, September 03, 2007

Modified Citrus Pectin Powder is a Crucial Supplement

Why supplement? am I trying to sell something? and why not take citrus pectins from their natural sources?. Researchers found that the modified pectins are crucial for inducing cancer cell death.

Debra Mohnen of UGA's Complex Carbohydrate Research Center, and Vijay Kumar, chief of research and development at the Veterans' Administration Medical Center in Augusta found that exposing prostate cancer cells to pectin reduced the number of cancerous cells by about 40%. Pectin destroys cells in a process known as apoptosis. Apoptosis is programmed cell death. In apoptosis cells bind with an outside substance that causes the cell to kill itself. Cancer cells self destruct once the complex structure of pectin binds to the receptors of the cell surface. Pectin does not bind with non-cancerous cells, and has no known affect on them.


Why Modified Pectins?
Chemical treatment of the FPP using base (alkali) in order to remove
the ester linkages of the pectin structure destroyed the ability of the
pectin to induce apoptosis, said the researchers, while treatment of
the pectin with pectinmethylesterase enzymes did not affect activity,
indicating that the base-sensitive linkages played an important role in
the apparent anti-cancer benefits.

# Both citrus pectin and the pH-modified citrus pectin had no effect on
the cancer cells, reported Jackson, but heat treatment of citrus pectin
resulted in significant levels of apoptosis comparable to FPP.

Commenting on the findings, Jackson said: "These results indicate that
specific structural elements within pectin are responsible for the
apoptotic activity, and that this structure can be generated, or
enriched for, by heat treatment of CP”.


# Modified citrus pectin (MCP), also known as fractionated pectin, is a complex polysaccharide obtained from the peel and pulp of citrus fruits. Modified citrus pectin is rich in galactoside residues, giving it an affinity for certain types of cancer cells. Metastasis is one of the most life-threatening aspects of cancer and the lack of effective anti-metastatic therapies has prompted research on MCP's effectiveness in blocking metastasis of certain types of cancers, including melanomas, prostate, and breast cancers.


# Modified citrus pectin powder is produced from citrus pectin via pH and temperature modification that breaks it into shorter, non-branched, galactose-rich, carbohydrate chains. These shorter chains dissolve more readily in water and are better absorbed and utilized by the body than ordinary, long-chain pectins. It is believed the shorter polysaccharide units afford MCP its ability to access and bind tightly to galactose-binding lectins (galectins) on the surface of certain types of cancer cells.


How Modified Pectins act:
Research indicates that in order for metastasis to occur, cancerous cells must first clump together; galectins on their surface are thought to be responsible for much of this metastatic potential. Galactose-rich, modified citrus pectin has a binding affinity for galectins on the surface of cancer cells, resulting in an inhibition, or blocking, of cancer cell aggregation, adhesion, and metastasis. Due to the life-threatening nature of metastatic cancer, most research on anti-metastatic therapies has either been in in vitro cell cultures or in animal studies. Although it is still unclear exactly how these study results translate to humans, MCP studies are promising.



Prostate Cancer

Pienta et al examined modified citrus pectin's effectiveness against prostate cancer metastasis in the Dunning rat model. Rats were injected with prostate adenocarcinoma cell lines and given drinking water containing various MCP concentrations. Oral MCP did not affect primary tumor growth, but significantly reduced metastases when compared to control animals.[4] In one human study, Strum et al examined the effect of MCP on prostate specific antigen (PSA) doubling time in seven prostate cancer patients. PSA is an enzymatic tumor marker, and its doubling time reflects the speed at which the cancer is growing. Modified citrus pectin was administered orally at a dosage of 15 grams per day in three divided doses. Four of seven patients exhibited more than 30-percent lengthening of PSA doubling time. Lengthening of the doubling time represents a decrease in the cancer growth rate.



Safety and Side Effects

Because it is a soluble fiber, administration of modified citrus pectin is unlikely to result in gastric intolerance, even at high doses. No pattern of adverse reaction has been recorded in the scientific literature. As with any dietary fiber, MCP at high doses may result in mild cases of loose stool, but this is usually self-limiting and does not warrant discontinuing treatment.

Dosage and Administration

Modified citrus pectin dosages are usually expressed in grams, with a typical adult dosage ranging between 6-30 grams daily in divided doses. This may be modified by the practitioner depending on the patients clinical status, type of cancer involved, and degree of metastasis. The MCP powder is usually dissolved by blending in a small amount of water, then diluting with a juice of choice.

Sunday, September 02, 2007

Richest Vitamin Sources

The richest vitamin sources vary for each vitamin. It is important to have a balanced diet to ensure that the required amounts of each vitamin are obtained. However, it may be useful to list the richest vitamin sources for each vitamin to be used as a guide.

* Richest vitamin A (Retinol) sources are milk, eggs, butter, yellow fruits & vegetables, dark green fruits & vegetables, liver.

* Richest vitamin B1 (thiamine, thiamin or aneurin) sources are brewer’s yeast, whole grains, blackstrap molasses, brown rice, organ meats, egg yolk.

* Richest vitamin B2 (riboflavin) sources are brewer’s yeast, whole grains, legumes, nuts, organ meats, blackstrap molasses.

* Richest vitamin B3 (niacin, niacinamide, nicotinic acid) sources are lean meats, poultry & fish, brewer’s yeast, peanuts, milk, rice bran, potatoes

* Richest vitamin B4[adenine, is one of the five nitrogenous bases (cytosine, guanine, adenine, thymine and uracil) that helps make up the code in DNA and RNA].Vitamin B4 sources are egg yolks, organ meats, brewer’s yeast, wheat germ, soybeans, fish, legumes.

* Richest vitamin B5 (pantothenic acid) sources are organ meats, egg yolks, legumes, whole grains, wheat germ, salmon, brewer’s yeast.

* Richest vitamin B6 (pyridoxine or Pyridoxal phosphate (PLP)) sources are meats, whole grains, organ meats brewer’s yeast, blackstrap molasses, wheat germ.

* Richest vitamin B7 (biotin or vitamin H) sources are egg yolks, liver, unpolished rice, brewer’s yeast, sardines, legumes, whole grains

* Richest vitamin B8 (inositol) sources are who1e grains, citrus fruits, molasses, meat, milk, nuts, vegetables, brewer’s yeast.

* Richest vitamin B9 (folic acid) sources are dark-green leafy vegetables, organ meats, root vegetables, oysters, salmon, milk.

* Richest vitamin B12 (cobalamin) sources are organ meats, fish, pork, eggs, cheese, milk, lamb, bananas, kelp, peanuts.

* Richest vitamin B13 (orotic acid) sources are root vegetables, liquid whey.

* Richest vitamin B15 (pangamic acid) sources are brewer’s yeast, rare steaks, brown rice, sunflower, pumpkin & sesame seeds.

* Richest vitamin B17 (amygdalin or laetrile) sources are whole kernels of apricots, apples, cherries, peaches, plums

* Richest vitamin C (Ascorbic acid) sources are citrus, cabbage family, chili peppers, berries, melons, asparagus, rose hips

* Richest vitamin D (vitamin D2 (or ergocalciferol) and vitamin D3 (or cholecalciferol) sources are salmon, sardines, herring, milk, egg yolk, organ meats, sprouted seeds, sunflower seeds

* Richest vitamin E (Tocopherols) sources are cold-pressed oils, eggs, wheat germ, organ meats, molasses, sweet potatoes, nuts

* Richest vitamin F (Essential Fatty Acids) sources are vegetable oils, butter, sunflower seeds.

* Richest vitamin K (Phylloquinone) sources are green leafy vegetables, egg yolks, safflower oil, blackstrap molasses, cauliflower

* Richest vitamin Q (Coenzyme Q10,Co Q10)sources are pinto beans, legumes, soybeans.

* Richest vitamin T (Sesame Seed Factor) sources are sesame seeds, raw seeds, butter, egg yolk.

* Richest vitamin V sources are raw cabbage, sauerkraut, leafy vegetables.

Sunday, August 26, 2007

Avoid Very Low Calorie Diet for Permanent Weight Control

Avoid very low clorie diet unless there is a medical need that is recommended and supervised by physicians, if you think about permanent weight control.

People are faked by the simple fact that extra weight is gained through foods we eat, yet cutting all foods largely may present some unpleasant side effects (gall stones), as well as it may represent a health risk.
Children, adolescents, pregnant or breast feeding women, should not follow very low calorie diet plan unless as a part of a specialized obesity treatment program.

The only candidates for very low energy diets are those suffering from moderate to severe obesity, who are at risk from weight-related illness and these risks are worse than the potential side effects of a very low-calorie diets, and this is when doctors prescribe them.
The problem comes when only mildly overweight people begin to use them as a quick fix. Sudden dietary changes forced upon your body can wreck havoc, and more often than not you can end up back where you started.

Very low-calorie diet is also compensated for by the body by burning muscle (since starvation represents a crisis for the body). People on this type of diet who revert back to their old eating habits end up gaining back some, if not all the weight they have shed off. This would consist mainly of fats. And since fats have more volume per mass than muscle, they end up having the same weight as before but more bulkier. In losing weight, one should keep in mind that they should lose excess body fats only.Muscle loss is extremely unhealthy (do you afford to lose heart muscles?)

These diets do not change long established bad eating patterns and cause the body to slow down their metabolism significantly, so when the dieter returns to a more normal eating pattern - which is unavoidable - their slower metabolism generally leads to increased weight gain.
They are also accompanied by some side effects like fatigue, nausea, constipation and diarrhea, and of course gall stones.

In the absence of a special factor, successful treatment of obesity requires a long term commitment to improved dietary and exercise habits. SO these very low -calorie diets are not likely to be effective.
Fad diets, unbalanced diets, diet pills, diet supplements, weight loss surgery and other short term weight loss methods are not recommended for permanent weight control.

The best way to lose excess fat and maintain a healthy weight in the long term is to
take regular aerobic exercise and follow a balanced calorie controlled diet - slightly less than your basal metabolic rate, i.e.about 2000-calories/day-(more details here)

Thursday, August 23, 2007

Yogurt and Honey Recipe to alleviate Constipation and Diarrhea

Yogurt, keffir, and butter milk are the richest foods with probiotics.
Probiotics-according to Wikipedia- are live microorganisms which when administered in adequate amounts confer a health benefit on the host.
The two most abundant friendly bacteria found in gastrointestinal tract are L.acidophylus and Bifidobacterium bifidum.

Researchers from the Academic Medical Center in Amsterdam, states that
probiotics friendly bacteria with known benefits for intestinal health, may boost the number of bowel movements and relieve constipation. Based on the result of a pilot study investigated the potential of a probiotic mixture to alleviate the symptoms associated with childhood constipation- a condition that can affect 30 % of children in the Western World.

Another recent study by researchers from Imperial College,London, reported a 22 % drop in the number of cases of diarrhea if probiotics drink, were consumed by hospital- bound elderly patients receiving antibiotics.

There were some other trials some of which were published in The Lancet
about successful use of honey to treat diarrhea in children.

Here is a recipe that gathers the benefits of Yogurt,honey, and fruits
in treating such ailments.It is published by www.foodnetwork.com website.

Fresh Fruit Salad with Honey Vanilla Yogurt

2 cups plain yogurt
2 tablespoons good honey
1/2 teaspoon pure vanilla extract
Seeds scraped from 1/2 vanilla bean, optional
1/2 orange, juiced
1 banana, sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
1 pint fresh strawberries, hulled and cut in half
1 bunch seedless green grapes, halved

Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.

Tuesday, August 14, 2007

Nano Visualization / Micro reality - Life Inside a Cell



Here is a video made by Harvard University students showing how things happen inside a cell. With amazing graphics, it enables the visualization of life at its most microscopic dimension. With some simplification, the non-specialized person can comprehend the information on his way to appreciating the beauty of Biology, moreover he can put his feet on the way of understanding health and disease.

Watch it more than once and do not be involved in complex phenomena, just pay close attention to the cytoskeleton as a good deal of the cell
activities are directed to maintain it. It plays a great role in health and disease.

These are explanations of some scientific terms included in the video:

# Red Blood Cells: the segment of blood that carries Hemoglobin with all its functions.

# Leucocytes : White blood cells that represent the army of the body against any foreign invasion.

# Endothelial cells: are the cells lining the blood vessels.

# Extracellular matrix: is the surrounding medium of all cells in a certain tissue, it composed mainly of water.

# Plasma membranes: The membranes of all cells. They are composed of Phospholipids( Phosphatidyl Choline), lipids ( Sphyngolipids),and Cholesterol. They embed several proteins.

# Cytosol : The medium inside the cell, composed mainly of water.

# Cyto-skeleton : is a protein network that entraps organelles of the cell. It is responsible for the spacial configuration of the cell and its components. It plays a crucial role in some serious diseases, most importantly, Cancer.

# Glyco-proteins: Glycosilated proteins,i.e. a protein having attached
sugar moieties. They play a major role in cell-cell communications. You can read more about them

# G-protein: is a protein that is located beneath cell membrane and is responsible for transforming signals coming to the cells into a metabolic response. This response is caused by conformational changes of cell proteins.

# Actin: a protein together with Tubulin form the building material of
microfilaments and microtubules which represent the building units of the cytoskeleton.

# Monomer : a single molecule.

# Mitochondria: Energy house of cell which produce energy through coupling the extracted hydrogens from metabolites to inhaled Oxygen.

# Ribosomes: factory of proteins inside the cell. It is operated through orders coming via mRNA.

# mRNA: a printed DNA script that is sent from nucleus to cytoplasm
to synthesize proteins.

# Endoplasmic reticulum: is a network that accumulate proteins formed
in ribosomes and packs them after finished their processing.

# Golgi apparatus: is a system that complete glycosilation of proteins.

# Nuclear envelope: membranes surrounding the nucleus and separate it from cytoplasm.

# Micro villi : protrusions on the surface of a cell.

# Leukocyte extravasation: migration of white blood cells from the interior of a blood vessel to an inflammed area.

Thursday, August 09, 2007

Folate, Vitamin B12, Vitamin B6 and Vitamin C Prevent Formation of Plaques in your Arteries

Along with other vitamins in the B group (most notably B-6 and B-12)
folate has been shown to reduce levels of homocysteine, the amino acid
that promotes plaque buildup in arteries. The result: Folate began to be known to help keep the heart healthy while also reducing risk of stroke and cognitive decline.

L-methylfolate (Metafolin), is the primary biologically active isomer of folate and the form of folate in circulation. It is also the form which is transported across membranes into peripheral tissues, particularly across the blood brain barrier (that selectively permits some of blood constituents to enter into the brain). In the cell, Metafolin is used in the methylation of homocysteine to form methionine and tetrahydrofolate (THF). THF is the immediate acceptor of one carbon units for the synthesis of thymidine-DNA, purines (RNA and DNA) and methionine. About 70% of food folate and cellular folate is comprised of Metafolin. Folic acid, the synthetic form of folate, must undergo enzymatic reduction by methylenetetrahydrofolate reductase (MTHFR) to become biologically active. Genetic mutations of the enzyme MTHFR result in a cell's inability to convert folic acid to Metafolin.

There have been some supplements that are formulated according to these
principles to be used for the nutritional requirements of individuals under a physician's treatment for neurovascular oxidative stress and/or hyperhomocysteinemia, with particular emphasis for those individuals diagnosed with or at risk for mild to moderate cognitive impairment1, vascular dementia, Alzheimer's disease and/or recurrent or ischemic stroke.

Lastly, researchers from the University of Bonn found that Metafolin is
more bio available than a standard folic acid supplement.More recently researchers at Belgium's Katholieke Universiteit Leuven found that Metafolin alone significantly raised folate levels for four hours. But when vitamin C was added, these levels stayed elevated for six hours. Each of the two vitamin C doses produced about the same effect.

The University of Sheffield in the UK is currently conducting a study
that will compare folate levels in subjects receiving a folate-rich
diet, folic acid supplements, or Metafolin supplements. Results will be
reported next year.

The best dietary sources of folate include spinach and other dark green
vegetables, citrus fruits, broccoli, wheat germ, brewers yeast, Lima
beans, cantaloupe, watermelon, brown rice, peas, sprouts, poultry,
shellfish, pork, and liver from organically raised animals. Talk to
your doctor before taking folate or Metafolin supplements.

Monday, August 06, 2007

B12 Metabolism and Blood Cells,Heart disease and Nerve Cells

The B12 vitamin is just one of the essential b vitamins that are needed to maintain a healthy body and mind. Cobalamin is the alternative name for the B12 vitamin. The body needs the B12 vitamin for a number of different processes including converting the fats, carbohydrates and proteins from all food that is consumed into energy (i.e.normal metabolism).

One of the most important processes that the B12 is essential for is to create healthy red blood cells. The prevention of heart disease relies on the production of healthy blood cells and therefore the B12 vitamin is vital, moreover vitamin B12 has an important role in reducing Homocysteine that plays a dangerous role in initiating the process of atherosclerosis.

The B12 vitamin is also vital for keeping the immune system functioning at its maximum efficiency. Not only this, but the B12 vitamin also works to form the protective covering of all the nerve cells in the body.


The production of red blood cells is not the only type of cells that the B12 vitamin is essential for. In fact, all of the cells in the body require the B12 vitamin, including white blood cells and nerve cells. The white blood cells are an important part of the immune system and without the B12 vitamin the effectiveness of the immunity of the body to germs and viruses is heavily reduced. The nerve cells need the B12 vitamin to create the fatty layer that will protect them from damage. The brain cells are particularly open to disease and damage if there is not enough B12 vitamin present to form this protective layer.


Even though the B12 vitamin is involved in so many essential processes the actual recommended daily amount that a body needs is quite small. The fact is that the majority of people consume much more of the B12 vitamin than their body actually requires. The only issue is that the body cannot absorb the B12 vitamin very easily and has to create its own aid to the process. The intrinsic factor that the body produces helps the body to absorb the B12 vitamin that it needs from food but this still amounts to only half of the total B12 vitamin available. A deficiency in the B12 is extremely rare in most people and is made even less likely because the body can recycle the B12 vitamin that it already has absorbed.


A few groups of people may develop anaemia due to a lack of B12 vitamin in their diet. Young children often have a problem getting enough of the B12 vitamin because they may be extremely fussy eaters and it is important to encourage them to eat as wide a variety of foods as possible. This is not only the case with the B12 vitamin but is true for all essential vitamins and minerals.

Choose your favored form of Vitamin B12

Thursday, July 26, 2007

Wheat may Increase Insulin Sensitivity

Past research revealed that people who consume high-fiber diets have lower rates of diabetes type 2. To find out how insoluble fiber reduces diabetes risk, German researchers gave a group of 17 overweight and obese women without diabetes a specially designed bread in amounts that supplies them the recommended 20-35 g per day. After 3 days of eating that bread, the women's Insulin sensitivity improved by 8%.

Fibers are known to have positive effects on blood lipids (total cholesterol,LDL (low density lipoproteins), and triglycerides), all of which increase the risk of developing diabetes complications.

Fibers are present fluently in fruit, vegetables, nuts, and whole grains.
You can find a recipe that is rich in fibers and Magnesium that
is proved to prevent diabetes type 2 here

Sunday, July 22, 2007

Soybeans Derivatives or Liposuction for Beauty?

Lipo-dissolve is a new technique of dissolving fats as an alternative for liposuction. Lipo-dissolve contains 2 ingredient's: 1- Phosphatidylcholine 2- Sodium Deoxycholate. Phosphatidylcholine is a phospholipid that is derived from Soybeans that dissolve fats, and Sodium Deoxycholate is a bile salt that aids waste removal.

A hot debate has ensued between the advocate of both techniques about their safety, effect, and convenience. Read the whole story at
Health | Doctors warn against lipo-dissolve, but fans say it works | Seattle Times Newspaper

Thursday, July 12, 2007

Which is the Best Skin Care Product?

There is really nothing like a best skin care product. There really cannot be any thing like "The best skin care product", because skin care products work differently for different people (based on the skin type to some extent). A product that is the "best skin product" for one person might end up being the worst for another person. So, a more logical question to ask would be " What is the best skin care product for my type of skin?".

Types of Skin:

There are five major types of skin. Understanding your skin type is the best approach to your personal skin care.

1- Normal Skin :
It is the type of skin that we’d all love to have. This is the “healthy” type of skin. This type is the not too oily, not too dry type, characterized by few blemishes, generally firm and smooth with small pores. When you pull the skin away from the bony structure, it springs back to normal position. Lines and wrinkles are appropriate for age.

2- Dry Skin :
Due to environmental exposure to harsh elements and very often lack of water skin may flake off and feel tight in your face. It may lack natural oils, may look rather flaky with small pores, blemishes and blackheads. Without adequate moisture, dry skin can easily become chapped. As dry skin ages, it’s more likely than other types to become wrinkly.

3- Oily Skin :
Skin may look oily and coarse, may have recurring blackheads, acne and large pores. The texture of skin is thick; the touch is often sticky. This type is usually youthful- looking due to the presence of oil on the skin. Often, individuals with oily skin have a tendency to develop acne in their teen and middle years, and overgrown oil glands, or sebaceous hyperplasia, in the middle and late years.

4- Combination Skin :
It varies according to your skin type. This is the Jekyll and Hyde type of skin, often with split personality. This type may be characterized as oily on the T-zone (the area that stretches from the forehead down to the nose and chin), and dry to normal on the cheeks and around the eye area.

5- Sensitive Skin :
People with sensitive skin are the most prone to allergies, rash, sting, and burns. This type of skin gets irritated easily and can go very red and blotchy. This type will have a lot more trouble to environmental factors and tends to be very sensitive to cosmetics.

It is only through experiment (and awareness) that you can find the "Best skin care product( for you) product". Know your skin and take care of it.
It is your glory to being healthy and beautiful.

Monday, July 09, 2007

Colon Cancer Biomarkers Easily detected in Blood by John Hopkins

Searching for less invasive screening tests for cancer, that accurately identify colon cancer and precancerous polyps, to overcome the problem of not early detected cases of people who are not getting regular screening colonscopies, recommended to start at age 50 and followed byre-screening at least every 5-10 years. Moreover, it can detect cases that may develop between screenings, Johns Hopkins scientists have discovered proteins present in blood that accurately identify colon cancer and precancerous polyps.


Getzenberg and colleagues at University of Pittsberg, relied on the fact that organelles inside the cell and its nucleus, are kept stable within the cellular fluid (cytoplasm) by a protein scaffold that holds them against gravity. The nature of these scaffold proteins are changed from normal in cancer cells, consequently they searched for a molecular flag for these cancer cell scaffold proteins via a blood test.


Professor Getzenberg says "These proteins seem very good at separating normal samples from cancerous ones and identifying other groups with pre-cancers at high risk for disease as well,".

The researchers are planning larger studies at several hospitals over the next several months. It may take several years to complete the full range of testing.


The Press Release of John Hopkins Medicine about the ful story is here

Saturday, July 07, 2007

Fats and Fibers in your Food Determine your Blood Glucose Level

Blood glucose level is a measure of how much glucose (the cell-utilized end product of all carbohydrates) is in our blood, it is determined by how much glucose is introduced into blood externally or internally. Then what is the relation between fats, fibers and blood glucose?

Unless you ingest native food like table sugar or butter, almost all foods are naturally or artificially blends of the macro-nutrients- carbohydrates, proteins, and fats- and by virtue, how fast these foods deliver glucose is determined by their carbohydrate content, how complexed is the food, and finally how fast the stomach extracts glucose to be delivered to the blood

Glycemic Index measures how much glucose is produced from a certain food INSIDE the stomach compared to table sugar as the standard highest glucose producing food. Examples of foods having high glycemic index are sugars, refined grains made from flour, fruits and root vegetables. Glycemic index was formerly used to measure how high that food raises blood sugar, as table sugar raises blood glucose very fast, but when we compare it to Carrots that has a considerable glycemic index, we find that Carrots raises blood glucose far slower than sugar.

Foods with high content of fibers like Vegetables and fruits takes sometime to deliver its content of glucose.The high-fat meal slows the gastric emptying and slows the delivery of glucose into the blood stream, and this is clinically tested and proven. These findings led the nutrition scientists to develop a new measure to rank foods regarding their blood glucose raising effect called Glycemic Load, which tells you how fast a food raises blood glucose levels.

Implementing the glycemic load gives us a clear picture of how great and fast our blood glucose level would be after eating a certain food.
Carrots has GI of 47 and a GL of 10.
Potatoes has a GI of 57 and a GL of 45.
Air-popped popcorn, has a glycemic index of 72, and a GL of 8.
Macaroni has a GI OF 23, and a GL of 47.

If you add a tablespoonful of oil (e.g. Olive,Canola...) to your favored plate of green salad to make a snack, it would make you feel satiety while you are eating a very healthy food according to all health recommendations.
In general, Use your own common sense and eat plenty of fruits, vegetables, whole grains, beans and other seeds. Avoid the refined carbohydrates... foods made with extracted sugars, flour, white rice or milled corn products.

Try our High Fiber diet at eDiets.com

Sunday, July 01, 2007

Honey and other Foods for Abscesses and Boils :

Honey alone or with other ingredients has been used to treat acscessesand boils for thousands of years. Honey can be applied alone on the skin and there are now preparations that contain honey as one of their ingredients, or mixed with other foods to make some dermatological applications.

In case honey is made into paste, you can follow this procedure:
# Apply the paste to a clean lint and place over the affected area.
# Hold in place with a plaster or bandage.
# Change the dressing twice a day.

Here are some recipes :

1- Honey + Fenugreek

Fenugreek 1/2 oz
Honey 1 Tablespoonful
Water 1/2 Cup

# Soak the fenugreek seeds in water until it absorbs most of the water
# Put the vessel containing fenugreek paste in a boiling water bath ( another vessel containing boiling water put on a flame) for about 10 minutes until a soft consistency with a dark color is obtained.You can beat it to ease the process.
# Mix the resultant paste with honey and use it as a poultice repeatedly.
========


2- Honey + Cheese

White unprocessed cheese 1 oz
Honey 1 Tablespoonful

# Dry the cheese until can be powdered.
# Mix the powdered cheese with honey and apply to the affected area asrecommended.
========


3- Honey + Egg Yolk

Egg Yolk 1
Honey 1 Tablespoonful

# Blend the honey and egg yolk to make a thin paste.
# Apply the paste to a clean lint and place over the affected area.
# Hold in place with a plaster or a bandage.
# Change the dressing twice a day.
========

4- Honey +Lupins :

Lupins (pea family) 1 oz
Vinegar 1 Tablespoonful
Honey 1 Tablespoonful

# Make Lupins into powder.
# Heat the lupins powder with vinegar and honey to form a paste.
# Apply the paste to a clean lint and place over the affected area.
# Hold in place with a plaster or bandage.
# Change the dressing twice a day.
========


5- Honey + Flower :
Honey 1 oz
Flower 1 Tablespoon

# Mix to make a paste and apply as recommended.

Friday, June 29, 2007

USC Health Now » Slow Burn

This important article points to the risks of accommodating acid reflux, and using both the OTC and the prescription drugs to relieve its symptoms. It points to the statistics of rising esophageal cancer in the period following the prevalence of using these drugs to treat heart burn.
It also discusses the surgical interference to stop acid reflux.

Read it.
USC Health Now » Slow Burn

Tuesday, June 26, 2007

Acid Reflux and Your Life Style

What is acid reflux and how it is formed, and what factors that participate to form or relieve it is what we will discuss now.

The first organ with storing capacity in the digestive tract is the stomach. The stomach secretes plenty of acid to partially digest proteins, the food in the stomach is ground and admixed with its acid content. The 2 ports of the stomach are attached to 2 tubes, the upper one is the esophagus that carries food from the throat to the stomach, and the lower one is the jejunum that represents the first part of the small intestine.

Food is allowed only to pass up-down thanks to 2 valve like muscles that are located at the end of the upper tube (esophagus) and the beginning of the lower tube (jejunum), they both stay tightly closed and only open to allow food in or out of the stomach in the up-down direction.

If the muscle of the esophageal sphincter weakens and allows stomach acid to splash up into the esophagus, one feels heartburn, chest discomfort, and bitter fluid flowing up into the mouth, if the stomach juice trickles into the breathing canals, hoarseness, cough, and even shortening of breath can occur, which are the symptoms of GERD (GastroEsophageal Reflux Disease).

These symptoms may be even aggravated by the weakening of the lower sphincter which allows reflux of the jejunum contents including bile acids into the stomach thus increasing its acidity, and this may be seen with people with gall bladder disorders.

Weakening of the muscle sphincters can be induced by factors other than food including some habits and way of living:
* Tobacco in all forms : Nicotine weaken the sphincter muscle
* Swallowing air through Chewing gum and hard candy leads to belching and reflux.
* Obesity
* Postural : lying down or bending over after eating, and sleeping position ( head of the bed should be elevated 6-8 inches)
* Late evening snacks
* Large portion size

The following foods aggravate acid reflux and should be avoided :
* Fatty/Oils : Fries - Creamy foods or soups - Salad dressing ; oil & vinegar
* Fruits : Orange juice - Lemon - Lemonade - Grapefruit juice - Cranberry juice - Tomato
* Vegetables : Mashed potatoes - French fries - Onion, raw
* Peppermint and spearmint
* Dairy : whole milk - milk shake - ice cream - cottage cheese;regular
* Grains : Macaroni and cheese - Spaghetti with sauce
* Sweets&Desserts : Butter cookie;high fat - Brownie - Doughnuts - Chocolate - Corn ships
* Beverage : Liquor - Wine - Coffee - Tea
* Most fast foods

Some foods irritate an inflamed lower esophagus and may need to be limited and consumed with discretion, they include :
* Fruits : Orange juice, low-acid - Apple Cider - Peach - Blueberries - Strawberries - Grapes - Cranberries, dried
* Vegetables : Garlic - Onion, cooked - Leeks - Sauerkraut - Scallion
* Meat : Hot dog - Ham - Fish, fried - Eggs, fried - Scrambled Eggs, in butter - Tuna salad - Chicken salad
* Dairy : Yogurt - Milk, 2% or skim - Cheddar Cheese - Mozzarella cheese
* Grains : Garlic bread - Muffin - Granola cereal
* Beverages : Beer (alcoholic&non-alcoholic)-Non-alcoholic wine - Cola

The safe foods for acid reflux people includes :
* Fruits : Apple ( fresh, dried, and juice) - Banana
* Vegetables : Baked potato - Broccoli - Cabbage - Carrots - Green beans - Peas
* Meat : Ground beef, extra-lean - Steak, London Broil - Chicken breast, skinless - Egg whites - Egg substitute - Fish, no added fat
* Dairy : Cheese, feta or goat - Cream cheese, fat-free - Sour cream, fat-free - Soy cheese, low- fat
* Grains : Bread, milt-grain or white - Cereal, bran or oatmeal - Corn bread - Graham crackers - Pretzels - Rice, brown or white - Rice cakes
* Beverages : Mineral water
* Fats / Oils : Salad dressing, low-fat
* Sweets / Desserts : Cookie, fat-free - Jelly beans - Red licorice - Potato chips, baked

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