Tuesday, January 29, 2008

The Currently Researched Sticky Molecules May Not Prevent Alzheimer's

MedlinePlus: Alzheimer's Research Target May Be a Dead End

They are too sticky molecules that would not fight the sticky proteins. This is what thought of, after a team of chemists at University of California, San Fransico, found that the candidate drug called "amyloid inhibitors" form large unwieldly clumps themselves, rendering them useless as targeted therapy against amyloid in the brain.

The new researched class of drugs that may prevent and treat Alzheimer's disease, were based theoretically on the fact that proteins in the brain called amyloid proteins stick together in the brain tissue forming plaques that are hallmark of Alzheimer's, Huntington's and "mad cow" diseases. The new drug candidate was investigated to competitively stick and stop amyloid proteins from forming clumps.

After the new chemical finding, Chemists represented by Professor B.Shoichet who is supported by Prefessor D.Lynn, see no value for the amyloid inhibitors for the following reasons:

1- The proposition that amyloid inhibitors may inhibit amyloid protein to stick together was based on a postulated interaction between an individual molecule of the drug and amyloid proteins, yet as these molecules inevitably bind together to form a mass, this renders them therapeutically useless.

2- Aggregated drug candidate molecules would not reach the target, at the needed concentration ( they would not cross the blood membrane barrier).

3- It is still not certain whether protein plaques even cause Alzheimer's and other brain diseases, or whether they are merely by products of the disease process.

Chemists advice neuroscientists investigating these agents to stop.

Saturday, January 26, 2008

Pills Halved the Risk of Ovarian Cancer for more than 30 Years

One of the most effective means of preventing pregnancy is the birth control pills. British researchers from Oxford University found that pills taken for 15 years, lowered the risk of developing ovarian cancer by half, and that the risk remained low more than 30 years later. Read the details:

With the Pill, Years of Cancer Protection - New York Times

Friday, January 25, 2008

Cola Can Cause kidney Problems and These Drinks can Ease them

There are conclusions that Cola drinks are linked to kidney stones and other renal problems. Read the details:
Soda - Nutrition - Health Effects - New York Times

In fact, kidney problems may arise due to one or more of the following reasons:
1- Decreased kidney blood flow, which reduces kidney productivity with a resultant decreased urine excretion
2- Decreased protective colloids in the urine and this predisposes kidney for stone formation and inflammation
3- pH changes of the urine to a favorable environment for bacterial growth
4- Overdose of electrolytes

Are there drinks that may ease kidney problems or prevent them?
The answer is yes. There are some juices and drinks that are friendly dealing with the kidney, in both healthy and diseased conditions, these are:
1- Cranberry juice
2- Orange juice
3- Lemon juice
4- Apple juice
5- Carbonated drinks that contain Barley, Hops or both.

Friday, January 18, 2008

The solution of OTC Cold Drugs that are Neither Safe Nor Effective in Kids Under 2

FDA warns against cold drugs for kids under 2, read the full story:
FDA: Cold meds too risky for little ones - Kids and parenting- msnbc.com

Would we leave our kids sniffing and coughing?. Certainly not, and it is ievitable that we search something alternative. Today we use a very old and successful remedy to treat cold and cough, i.e. honey and lemon, but the right way.

For hundreds of years, the best way to use Lemon to cure cough was to boil the INTACT Lemon in water before squeezing it, and no body knew why. In view of the recent findings, the cause may be that boiling the Lemon kills enzymes present in its rind ( enzyme denaturation), these enzymes may change some ingredients of the Lemon juice, consequently we should keep the juice to be boiled INSIDE the Lemon.

The procedure to prepare the best natural cure of cough is as follows:
1- Fill a can with water and put a middle or big sized Lemon
2- Leave the can to boil for about 10-15 minutes till it bocomes soft but intact
3- Take the Lemon and squeeze it to extract its juice
4- Clarify the juice or filter it
5- Add the juice to 1/2 cup of honey ( or about 60 ml)
6- Some people - including me- add 30 ml ( 2 tablespoonful ) glycerin to the Lemon juice before adding honey
7- Add 1 teaspoon Pantothenic acid powder ( 100% pure calcium pantothenate )*, to the mixture which is now about 100 ml. Pantothenic acid activates the suprarenal gland to secrete Adrenaline (Epinephrin) and Nor-Adrenaline which are crucial in relieving respiratory system complaints.

* Type in Pantothenic acid powder ( you may use the search box of eVitamins on the left). If you prefer to use standardized supplement, search for a liquid vitamin that contains at least 50 mg Pantothenic acid or Calcium Pantothrnate per serving, this dose is used in some European cough products.

Give the kid 1 teaspoonful 3 times a day.

It is guranteed that this mixture cures your kids cough, I have tried it.

What do you think?

Tuesday, January 01, 2008

Recipes for Fat Loss in Diabetics

Fats impact on diabetics has one of the most serious effect on prognosis of the disease. As we see in this recent study, oils present in fish has a good promising effect on fats in diabetics.
Omega-3 shows benefits for fat loss in diabetics

Here are some recipes from fish.wa.gov.au website, that depends mainly on fish and olive oil which contain the omega-3 fatty acids that have the benefits for diabetics.

1-Sardines in Vine Leaves - Asma Yapraginda Sardalya
(10 portions)

50 sardines
50 fresh vine leaves

Juice of 2 lemons
1 tsp white pepper crushed
1 cup Jingilli Frantoio Extra Virgin Olive Oil

Remove the backbones of the fish leaving the heads and tails then scrape off scales and wash fish gently.

Mix marinade ingredients in a bowl.

Pat dry the fish then place in a large bowl and pour over marinade and mix through.

Cut the stems off the fresh vine leaves and soak in hot water for 20 minutes then plunge into cold water.

Put shiny sides of vine leaves on a clean surface.

Place one sardine on the stem of each leaf and roll up, ending with stem side up (the heads and tails of the sardines should not be rolled in the leaves).

Brush the leaves with olive oil, then grill stuffed leaves on both sides over medium heat…the barbecue is perfect for this.

Open vine leaves and sprinkle fish with lemon juice when eating.

Serve with crisp lettuce salad leaves tossed with diced tomato, cucumber, red onion, parsley and a light olive oil, salt and lemon juice dressing.


2- Steamed Halibut with Flavoured Olive Oil
(Serves 4), By executive chef Andreas Brucks at the Mersin Hilton, Turkey

* Oil
1/4 cup Jingilli Tuscan Blend Extra Virgin
Olive Oil
1/2 tsp coriander
1/2 tsp fennel seeds
1/4 tsp cumin
1/4 tsp ground ginger
1/2 tsp paprika
Pinch of ground clove

* Sauce
3 ripe tomatoes
Flavoured olive oil
Juice of 1 lime
1 bunch chives, chopped
Salt and pepper to taste

* Ingredients
4 7-8 ounce (200-225 gram) halibut fillets
2 carrots, peeled and sliced
1 fennel bulb, sliced
1 tablespoon Jingilli Tuscan Blend Extra Virgin Olive Oil
Salt and pepper to taste
Fennel sprigs for garnish

Oil. Mix the olive oil with all the spices. Pour the oil mixture into a bottle and shake vigorously. Keep the oil at room temperature for 24 hours, allowing the flavours to infuse.

Vegetables. Blanch the carrots and fennel in slightly salted water until they become tender. Drain and add the olive oil, salt and pepper, and toss. Keep warm.

Sauce. Peel, seed and dice the tomatoes. Heat the flavoured oil and add the diced tomatoes, lime juice and chives. Season with salt and pepper.

Cook the fillets in a steamer as desired. Place the fillets on preheated plates, top with the sauce and serve with the vegetables. Garnish with fennel sprigs.

The following two recipes have been kindly supplied by Ankara Hilton Executive Chef Wolfgang Godl.


3- Baked Bonito - Firinda Palamut
(Serves 10)

3 bonitos, medium size
3 onions
3 tomatoes
6 green chili pepper (long)
1/2 bunch parsley
4 bay leaves
Sea salt
2 lemons
1 cup Jingilli Leccino Extra Virgin Olive Oil

Gut the fish and cut into 2cm wide circles (steaks), salt lightly and arrange in a baking tray/tin.

Peel and slice the tomatoes, remove the stalks and seeds of the peppers and cut length ways in two.

Lay the tomatoes, sliced onions, peppers and rough-chopped parsley over the fish.

Place the bay leaves on top and pour over the olive oil and add sliced peeled lemon.

Pour over enough water to cover the base of the pan to prevent fish from sticking then cover with foil and bake in a preheated oven at 180 C until the peppers are tender (around 25 minutes).

Remove foil and bake until fish browns slightly.

Sliced carrot and celery can be added to give more body to dish.


4- Snapper and Sea bass Carpaccio
(Serves 6 to 8)

Carpaccio is the method of using ingredients like olive oil and lemon to “cook”. The raw fish fillets make a great starter and perfectly suits the warm summer weather.

200g fresh fish fillet (such as snapper, whiting or bream)
* Jingilli Frantoio Extra Virgin Olive Oil - good dash, around 50 ml
* Juice of 2 lemons
* Sea salt flakes
* 2 diced red peppers (capsicums), roasted and skin and seeds removed

Slice fish thinly and marinate in all ingredients.

Serve over salad greens.

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