BENEFITS OF BREAST-FEEDING

The benefits of breast-feeding to the infant, mother, family, and society are numerous and impressive, but they must be put into context when making individual decisions about breast-feeding. These include ready availability, possible enhancement of intestinal development, resistance to infection, and bonding between mother and infant. It is the preferred feeding method for the normal infant. Breast milk, in addition to providing the required nutrients for the healthy infant, has unique constituents, as enzymes, macrophages, sorbitol, lactose e.t.c.

LECTIN; A TOXIC PLANT PROTEIN

Lectin is the general term for plant proteins that have highly specific binding sites for carbohydrates. They are widely distributed among various sources such as soybeans, peanuts, jack beans, mung beans, lima beans, kidney beans, fava beans, vetch, yellow wax beans, hyacinth beans, lentils, peas, potatoes, bananas, mangoes, and wheat germ. Most plant lectins are glycoproteins, except concanavalin A from jack beans, which is carbohydrate free. The most toxic lectins in food include ricin in castor bean (oral toxic dose in man: 150 to 200 mg; intravenous toxic dose: 20 mg) and the lectins of kidney bean and hyacinth bean. The mode of action of lectins may be related to their ability to bind to specific cell receptors, in a way comparable to that of antibodies. Because they are able to agglutinate red blood cells, they are also known as hemaglutinins. The binding of bean lectin on rat intestinal mucosal cells has been demonstrated in vitro, and it has been suggested that this action is responsible for the oral toxicity of the lectins. Such bindings may disturb the intestines’ absorptive capacity for nutrients and other essential compounds. The lectins, being proteins, can easily be inactivated by moist heat. Germination decreases the hemaglutinating activity in varieties of peas and species of beans.

PROTEINS ANTINUTRITIVES

Antinutritives are compounds that interfere with the use of essential nutrients. They are generally divided into three classes: A, B, and C.
Type A antinutritives are substances primarily interfering with the digestion of proteins or the absorption and utilization of amino acids. They are also known as antiproteins. Strict vegetarians, for example, are in danger of nutritional inadequacy by this type of antinutritive. The most important type A antinutritives are protease inhibitors and lectins.
Protease inhibitors, occurring in many plant and animal tissues, are proteins that inhibit proteolytic enzymes by binding to the active sites of the enzymes. Proteolytic enzyme inhibitors were first found in avian eggs around the turn of the century. They were later identified as ovomucoid and ovoinhibitor, both of which inactivate trypsin. Chymotrypsin inhibitors also are found in avian egg whites. Other sources of trypsin or chymotrypsin inhibitors are soybeans and other legumes and pulses, vegetables, milk and colostrum, wheat and other cereal grains, guar gum, and white and sweet potatoes. The protease inhibitors of kidney beans, soybeans, and potatoes can additionally inhibit elastase, a pancreatic enzyme acting on elastin, an insoluble protein in meat. Animals, fed with food containing active inhibitors, show growth depression. This appears to be due to interference in trypsin and chymotrypsin activities and to excessive stimulation of the secretory exocrine pancreatic cells, which become hypertrophic. Valuable proteins may be lost to the feces in this case.
In vitro experiments with human proteolytic enzymes have been shown that trypsin inhibitors from bovine colostrum, lima beans, soybeans, kidney beans, and quail ovomucoid were active against human trypsin, whereas trypsin inhibitors originating from bovine and porcine pancreas, potatoes, chicken ovomucoid, and chicken ovoinhibitor were not. The soybean and lima bean trypsin inhibitors are also active against human chymotrypsin. Many protease inhibitors are heat labile, especially with moist heat. Relatively heat-resistant protease inhibitors include the antitryptic factor in milk, the alcohol-precipitable and nondialyzable trypsin inhibitor in alfalfa, the chymotrypsin inhibitor in potato, the kidney bean inhibitor, and the trypsin inhibitor in lima beans.

PRIMARY HYPERLIPIDAEMIA

This is a distinct clinical entity characterised by elevated levels of total cholesterol and xanthelesma, LDL, tendonous xanthomata, corneal arteriosclerosis. arcus, and premature The mode of inheritance is monogenic, autosomal dominant. The biochemical hallmark is a defect of the LDL receptor. There is a high frequency of heterozygotes (1 in about 500 Caucasians), the homozygous form is much rarer, being present in only about 1 in a million individuals. Almost all homozygotes die of a fatal myocardial infarction before the age of 30. In heterozygotes, the disease often presents in middle life, with a mean onset at 43 years in males and 53 years in females. Their risk of developing CHD is as much as 25 times greater than that in normal individuals above the age of 30 years. The average plasma cholesterol level in heterozygotes is about 9.0 mmoVL; homozygotes have levels which are >15.0 mmoliL. Values for plassma LDL are also uniformly high and proportionate to the elevation in total cholesterol concentration. Familial combined hyperlipoproteinaemia. This familial condition, the most common of the primary hyperlipidaemias, presents as a variety of hyperlipidaemic types in affected individuals within one family and is difficult to classify. The pathophysiologic mechanisms responsible for the disease are unknown, and the exact genetic inheritance is not clear but it is believed to be a monogenic, dominant trait. Patients identified with the disorder are at an increased risk (about 3-4 times) for premature atherosclerosis. Many of these patients have hypercholesterolaemia but only rarely do their plasma total cholesterol levels exceed 10 mmol/L. Tendonous xanthomas are rarely present and hyperlipidaemia does not manifest itself until adulthood, unlike homozygotes with familial hypercholesterolaemia.

HYPERCHOLESTEROLAEMIA

Hypercholesterolaemia, with little or no elevation of plasma triglycerides, is almost always due to raised plama LDL levels. Familial hypercholesterolaemia is due to deficiency of LDL receptors or to internalisation defects and may be a single gene or multigene defect. In the monogenic type, homozygotes for the abnormal gene have very high plasma cholesterol; the plasma cholesterol levels or family members of afflicted individuals show the characteristic trimodal distribution, with three distinct peaks of expression for the homozygotes with either the normal or the abnormal gene and the heterozygotes. In polygenic familial hypercholesterolaemia, the cholesterol values would show a continuous distribution, reflecting the variable expression of several gene abnormalities. The hypercholesterolaemia in the latter group is usually moderate. The main causes of secondary hypercholesterolaemia which has a higher prevalence than primary or familial hypercholesterolaemia are hypothyroidism, diabetes mellitus, nephrotic syndrome, cholestatic liver diseases, and Cushing's syndrome. Treatment of the underlying disorder normally corrects the cholesterol abnormality.

ATHEROSCLROSIS: ROLE OF OXIDIZED LDL (low density lipoprotein )

The causal role of hypercholesterolemia (due primarily to an increase in LDL) in the aetiology of atherosclerosis implies that monocyte and macrophages become foam cells by LDL uptake, presumably via the LDL receptor-mediated pathway. However, in vitro experiments have shown that this is not the case. Monocytes do possess LDL receptors, but these become down-regulated as soon as the intracellular cholesterol content increases. It is now known that in addition to LDL receptors, monocytes also have receptors for various forms of modified LDL provide the long-sought link between atherosclerosis, lipoproteins, and the clotting system. In vitro evidence suggests that Lp(a) has both thrombogenic and anti- fibrinolytic potential. However, in vivo evidence has thus far remained tenuous. There is evidence, though still controversial to some extent, that microthrombi on the vessel wall become incorporated into atherosclerotic plaques. Fibrinogen and fibrin are found in these loci in roughly the same proportion as cholesterol; Lp(a) has also been shown to be present. Apo(a) is shown to have a higher tissue:plasma ratio than apo B, suggesting that Lp(a) has an even higher affinity for the vessel wall than has LDL, and thus confirms its atherogenecity. The kringle 4 domain is known to bind to fibrinogen, although somewhat weakly. It is not unlikely that the apo(a) protein, with 37 copies of this kringle might bind to fibrinogen or fibrin under certain conditions in vivo. Thus when Lp(a) finds its way into the fissured arterial wall following endothelial damage, it might adhere to fibrin, forming a complex that precipitates out and remains within the vessel wall. Lp(a) might also block proteolysis of fibrin by inhibiting the activation of plasminogen by tissue plasminogen activator, thereby inhibiting cleavage of fibrin clots. The receptor, called the scavenger receptor, has been cloned and its presence demonstrated in foam cell- packed areas of atheromatous lesions. Various lines of direct experimental evidence have established the role of oxidised LDL in athero- genesis beyond reasonable doubt and support the concept that native LDL in vivo is avidly taken up by macrophages via this scavenger receptor-mediated pathway, after oxidative modification.

TRUTH ABOUT BODY'S CHOLESTEROL

Free cholesterol is a component of all cell membranes and the precursor steroid from which other steroid hormones including vitamin D, may be derived. The cholesterol content in the body is dependant on the balance between its intake in the diet, its synthesis within tissue cells, its excretion by the liver and partly from endogenous synthesis in the liver and adipose tissue. Normally about 70-150 g (80-170 mmol) is absorbed from the diet per day. In the plasma they are packaged and transported as part of the macromolecular lipoprotein particles. As the body cannot break down its sterol nucleus, cholesterol is either excreted unchanged or as bile acids in bile. Its transport in the plasma and its metabolism are intimately related to lipoprotein metabolism. More than two-thirds of plasma cholesterol is in the esterified form.

HEALTH IMPACT OF CHOLESTEROL, LDL AND HDL

Lipids, like proteins, carbohydrates, and nucleic acids are ubiquitous constituents of all living cells. They function as a primary source of energy, as precursors for the steroid hormones, prostaglandins, leukotrienes, and lipoxins, and as important structural components of cell membranes. Dietary sources as well as endogenous synthesis contribute to the lipid pool in the body and steady-state levels are normally maintained within certain limits.
While many issues regarding lipids and cardiovascular disease remain unresolved, an unassail- able body of evidence indicates that abnormalities in plasma lipoprotein concentrations are a major risk factor for the development of atherosclerosis, coronary heart disease (CHD) and stroke. Raised low density lipoproteins (LDL) and reduced high density lipo- proteins (HDL) are separately and jointly responsible. Raised levels of cholesterol in blood, which exist mainly in the form of LDL cholesterol, leads to atheroma formation; in general, the higher the level, the greater the extent of atheromatous involvement.

HEALTH IMPACT OF CHOLESTEROL, LDL AND HDL

Lipids, like proteins, carbohydrates, and nucleic acids are ubiquitous constituents of all living cells. They function as a primary source of energy, as precursors for the steroid hormones, prostaglandins, leukotrienes, and lipoxins, and as important structural components of cell membranes. Dietary sources as well as endogenous synthesis contribute to the lipid pool in the body and steady-state levels are normally maintained within certain limits.
While many issues regarding lipids and cardiovascular disease remain unresolved, an unassail- able body of evidence indicates that abnormalities in plasma lipoprotein concentrations are a major risk factor for the development of atherosclerosis, coronary heart disease (CHD) and stroke. Raised low density lipoproteins (LDL) and reduced high density lipo- proteins (HDL) are separately and jointly responsible. Raised levels of cholesterol in blood, which exist mainly in the form of LDL cholesterol, leads to atheroma formation; in general, the higher the level, the greater the extent of atheromatous involvement.

HOW VITAMIN B12 DEFICIENCY CAUSES ANEMIA

Hematopoiesis is the process whereby mature blood cells (red cells, white cells, and platelets) are produced from pluripotent hematopoietic stem cells in the bone marrow through a process of proliferation and differentiation. Erythropoiesis is the name given to the production of red blood cells (RBCs) (erythrocytes), and is dependent on many complex factors.

IMPORTANCE OF DIETARY FIBER

Dietary fiber consists of cellulose, hemicellulose, lignin, and pectic substances, which are derived from
fruit cell walls and skins. The dietary fiber content of fruits ranges from 0.5 to 1.5% by fresh weight.

FEATURES OF VITAMIN DEFICIENCY

1. Dietary vitamin deficiencies tend to be multiple, not single
2. Clinical evidence of vitamin defi ciencies develops gradually, and early symptoms, such as fatigue and weakness, may be vague, ill-defi ned, and nonspecific
3. The physical examination cannot be relied upon to make a diagnosis of early vitamin deficiency; classic features of vitamin deficiencies, such as the corkscrew hairs of scurvy, are only detectable after a profound deficiency state has been attained

NUTRITIONAL FACTS

In this era of increasing obesity and growing portion sizes, with food fortification well established and nutritional supplements widely consumed by the public, it is important to keep in mind those special circumstances in which vitamin deficiencies still continue to occur.

ESSENTIAL MINERALS FOR HUMANS

Trace elements essential for life are ones that generally occur in the body in micrograms per gram of tissue and are usually required by humans in milligrams per day amounts; these elements are copper, iron, manganese, and zinc. The evidence for essentiality for humans is substantial and not controversial for these elements. Specific biochemical functions have been found for each of these minerals. Because magnesium has many characteristics of a trace element, it also will be included in this group of elements. Another element that will be included is boron, because it is required to complete the life cycle of zebrafish and frogs, which suggests that it is essential for higher animals and humans.

IMPORTANCE OF COPPER TO HUMANS

Copper is a cofactor for several oxidoreductase enzymes that are involved in the generation of oxidative energy, oxidation of ferrous iron, synthesis of neurotransmitters, bestowment of pigment to hair and skin, provision of strength to bones and arteries, assurance of competence of the immune system, and stabilization of the matrices of connective tissues.

IMPORTANT ROLES OF TRACE ELEMENT

Human being require some numbers of nutrients particularly vitamins and minerals for proper maintainance and development. Functions of minerals may not be explained to the fullest but trace elements have at least five roles in living organisms.
In close association with enzymes, some trace elements are integral parts of catalytic centers at which the reactions necessary for life occur.

IMPORTANT ROLE OF VITAMINS AND MINERALS

Vitamins and minerals are essential to life. As described in my previous post, several of the vitamins as well as minerals are needed for the reaction sequences of intermediary metabolism. Niacin, thiamin, riboflavin, pyridoxine, and pantothenic acid (as part of the CoA molecule) all serve as coenzymes in these reactions particularly in energy metabolism.

BEST AND POOR QUALITY PROTEINS

Protein is a major macromolecle along with carbohydrates and fats that supplies the body with energy requirements. The protein in the diet provides the essential and nonessential amino acids that are used to synthesize body proteins. Dietary amino acids fall into two categories: essential and nonessential. There are species differences in the amino acids that are considered essential.

BODY FAT ASSESSMENT

Determination of body composition is a crucial criteria for proper nutritional assessment.
Normal bodies usually consist of 16–20% protein, 3–5% ash (mineral matter), 10–12% fat, and 60–70% water. Age, diet, genetic background, physical activity, hormonal status and gender can affect not only the proximate composition of the whole body, that is, the magnitude of each of these components, but also their distribution. Body composition can be measured directly or estimated indirectly.

FOODS WITH HIGH PROTEIN

Starting from elementary science class we have been thought the functions of protein in the body but, we can't assume that we all know what exactly protein does in the body. Protein is one of the three major macromolecles required by the body and it serve a very important function. I agree you know the number one source of protein to be from meat, Here are other source of proteins:

IMPORTANCE OF VITAMIN D IN THE BODY

Human body system require nutrients either derived from foods or as a supplement for its functionality. There are numerous nutrients required by the body of which many play silent role in the system. Of the nutrients our bodies require for health, vitamin D is unique. Here are foods with sufficient Vitamin D:

HABITS THAT IMPROVE DIGESTION

Understanding some basic things about the way we leave and what we do can improve the standard of our health in many ways even without visiting any healthcare provider.

MUCH DRINKING.
The liquid we take dilutes our body’s natural digestive enzymes which are needed in full force to cope with all the food we eat every single moment. The body is better able to digest the food when all the enzymes are fully active.

NUTRITIONAL PROPERTIES OF MAIZE

Corn or maize is the common name for the cereal grass (Zea mays) widely grown for food and livestock fodder. Apart from its beta-carotene and fibre content, we can also get other health-supportive antioxidant benefits from all varieties of corn (maize). Corn contains phytonutrients

PROPERTIES OF MILLET

Millet is a common name of some species of the grass family, and for their small-seeded grain, which is used to make porridge and as food for livestock. It is a rich grain that can accompany many types of food. It is a good source of some very important nutrients, including manganese, phosphorus, and magnesium, with heart-protective properties.

PROPERTIES OF COCONUT OIL

Coconut oil is extracted from coconut and it's unusually rich in short and medium chain fatty acids, which helps in good metabolism. To make it simple, coconut oil enables us to burn calories at a faster rate, while it also raise our energy level.

Indeed, coconut oil can replace all other oils, butters and margarines because it improves the ratio of “good” to “bad” cholesterol in the bloodstream. This ability to lower bad cholesterol help to minimize the risk of cardiovascular diseases.

HEALTHY TIPS FOR THE WEEK

No one can ever earn good living without work, i mean hard and continuous work. No wonder we work day and night to leave a comfortable life！But, work don't seem to be a easy task to engage. After a hectic workday stress, eat enough fresh fruits, take a shower and endeavour to take a nap/rest for some minutes before considering drugs if at all there's need to take drugs. Remember, there's no drugs without side effcts.

FOODS THAT CONCEAL THEIR TRUE CONTENT

Unfortunately, there are dozens of foods that are so bad for you that they should be permanently eliminated from your diet.

In many cases, the key problem is that these foods contain ingredients that encourage your body to store fat and stop you from losing weight.

However, it is not always easy to spot these unhealthy foods just by looking at them, as clever advertising may be used to make the foods appear innocent.

By removing the following meals and snacks from your kitchen cupboards, you will maximise your chances of staying fit and healthy for as long as possible.

1 Coleslaw

Looks can be deceiving when it comes to coleslaw. While it is often served right next to a healthy, green salad, coleslaw itself is anything but good for your body.

Although it provides you with carrot and cabbage, it contains a disproportionate amount of calories per serving, and it is full of fatty mayonnaise.

The average portion of coleslaw will provide you with at least 260 calories, and more than 20g of fat.

TRUTH ABOUT FROSTING AND IT'S HEALTH PROBLEM

If you love to bake, you are probably very familiar with the tubs of delicious frosting that you can buy from most major stores. While you may be aware that frosting is not exactly a health food, you probably don’t know just how bad it really is. In truth, it is so terrible for your body that you should avoid consuming even small amounts.

Frosting typically contains trans fats, which are hazardous food additives that undermine weight loss and promote a range of health problems.

DANGERS IN ARTIFICIAL SWEETENERS

Although dieters can see cakes, desserts and cookies that contain artificial sweeteners as a wonderful way to enjoy treats while losing weight, the bad news is that these sweeteners seem to cause serious health problems.

Firstly, there is the surprising issue of weight gain.

Although artificial sweeteners contain no calories, many of them (such as aspartame) seem to impair your body’s ability to detect whether your stomach is full, triggering overeating and stronger cravings that can thwart your attempts to lose weight.

NEW DRUG FOR DIABETIC PATIENT

The US Food and Drug and Administration has announced the approval of a drug called Farxiga (dapaglifozin) to help treat adults with type 2 diabetes. The tablets, in combination with diet and exercise, are said to improve control of blood sugar levels.

According to the American Diabetes Association, approximately 25.8 million people in the US have diabetes. Type 2 diabetes accounts for around 90% of these cases.

Type 2 diabetes is characterized by high blood glucose (hyperglycemia). This is a result of the body being unable to produce enough insulin, or not being able to use the insulin properly (insulin resistance).

High blood sugar levels can lead to serious short-term and long-term health issues, such as nerve and kidney damage, blindness and heart disease.

IMPORTANCE OF VITAMIN D IN PREGNANCY

Vitamin D is a group of fat-soluble secosteroids responsible for enhancing intestinal absorption of calcium and phosphate. In humans, the most important compounds in this group are vitamin D3 and vitamin D2.

A UK study of pregnant women that followed their babies into early childhood finds kids were likely to have stronger muscles if their mothers had higher levels of vitamin D during pregnancy.

Although previous studies have linked reduced muscle strength in children and adults to low levels of vitamin D in their own bodies, not much is known about links to levels in their mothers’ bodies when they were carrying them before birth.

FOODS THAT CAN HARM YOUR CHILDREN

I got this from mom.me.com and i think its reasonable to post it here to share the information to wider population.
Luncheon meats

Bologna, smoked ham, and even roast beef are a kids’ lunchbox staple. However, if your child eats a sliced meat sandwich every day, you may be packing them a very dangerous and toxic food. Take a good look at the label, does junior’s favorite lunch meat contain nitrates, a preservative used in food processing that drastically increases the risk of heart disease and cancer.

HOW TO MAKE A BETTER DIET PLAN FOR THE FAMILY

We all try to eat healthy, which is a commendable step. However, your efforts may be rubbished by the amount of unhealthy stuffs you may be eating due to your inability to properly decode food labels. 

Eating healthy means choosing different types of food throughout the day to get all the nutrients you need, such as vitamins, minerals, carbohydrates, fibre and fat. As such, food labels play an important role in the battle against obesity and diet-related diseases, which are responsible for hundreds of thousands of premature deaths in many cases. The essence of this information is for you to be able to read the nutritional value of foods from their label. Ability to read and understand the nutritional value of foods from their label help to make a better nutritional plan for the whole family. Read the complete guide here http://bodychemist.blogspot.com/2014/01/how-to-monitor-your-diet-nutritional.html

HOW TO MONITOR YOUR DIET (NUTRITIONAL FACT)

Food labels are those small prints that come with packaged foods, and they show the details of the number of servings, additives, calories and sodium content of the food. Knowing what food labels say about foods matters a lot, especially for those who are grappling with illnesses that require strict adherence to certain dietary patterns.

For instance, physicians say if you are hypertensive, you must reduce sodium (salt) consumption to the barest minimum — that is if you can’t eliminate salt from your diet altogether. Again, for the diabetic, knowing the quantity of sugar in any food is important, if only to prevent your sugar level from fluctuating wildly and put you at a risk of complications. 

Serving size

The US Food and Drug Administration describes serving sizes as a standardised way of making it easier for consumers to compare similar foods; and they are provided in familiar units, such as cups or pieces, followed by the metric amount. For instance, when we talk of one serving of macaroni and cheese, it equals one cup. So, if you ate the whole package, it means you have eaten two cups; and that translates into double the calories and other nutrient numbers shown in the label.

THE GOOD AND THE BAD SIDE OF FAT

Scientists and nutritionists have achieved much in ensuring that the word “fat” evokes fear in people. Generally, fat is the popular food to avoid when it comes to healthy eating. But experts now say that having the right amount of fat on your body may not be so bad, after all. 

They did not only highlight the benefits of fat to the body, they also state why we should include it in our diet.

Surprised? Yes! Fat serves many purposes in the body; and that is why it is a class of food that should be included in any balanced diet.

HEALTH BENEFITS OF IODINE AND ITS NUTRITIONAL SOURCE

The need to eat nourishing foods in order to enjoy unbroken cycle of good health cannot be overemphasised. While some people make do with all sorts of supplements, experts advise that we get the larger percentage of our nutritional needs from the food we eat. Apart from vitamins and minerals, another important nourishment we must derive from our foods is iodine, a trace element that is naturally present in many foods. It could also be added to others, while it is also available as a dietary supplement. http://bodychemist.blogspot.com/2014/01/healthy-foods-that-prevent-mental.html

When a woman is pregnant, the foetus requires iodine for proper development of the skeleton and the central nervous system. And even after the baby is born, as an infant, he still needs this all-important mineral for the development of the brain; otherwise, the growing baby might develop cretinism — a thyroid-hormone deficiency resulting in stunted physical and mental growth.

HEALTHY FOODS THAT PREVENT MENTAL HANDICAPS

The need to eat nourishing foods in order to enjoy unbroken cycle of good health cannot be overemphasised. Experts at Harvard School of Public Health warn that symptoms of thyroid disease include weight loss or gain, hot flashes, fatigue, constipation, dry skin, etc. Therefore, you need just the right quantity of iodine to keep healthy; and when you derive it from natural sources (as in your foods), you are certain that you can’t overdose on it. Some iodine-rich foods include the following:

Baked potatoes

Nutritionists advise that if you want to enjoy the iodine content of this root crop, you should bake your potatoes instead of frying it. This is because all the dietary staples such as fibre, vitamins and potassium are contained in the skin. When you bake therefore, you are able to retain the essential nutrients.

HOW TO STAY HEALTHY AND FIT ( FOODS THAT DETOXIFY THE BODY)

In continuation of the previous post on "HOW TO STAY HEALTHY  http://bodychemist.blogspot.com/2014/01/how-to-stay-healthy-and-fit.html", here's how to go about it. In reality, detoxification can be costly, but researchers say we can use cheap, home-based do-it-yourself processes based on the foods we eat. And, to maximise the advantages, experts advise that you eat a diet that is rich in fresh fruits and vegetables.  

Again, they counsel, you need to keep yourself well hydrated in the course of your detoxification endeavour. You are therefore advised to drink lots of water and freshly-made fruit juices. Needless to say, sugary and caffeinated drinks are a no-go area as you work to rid your body of junks..

HOW TO STAY HEALTHY AND FIT

Considering the environment in which most of us find ourselves, with air pollution, open defecations that threaten the purity of underground water supply, and unethical farming practices that tend to poison the food chain, there is persistent and unmistakable need to regularly detoxify our systems.

Experts say in order to ensure wellness, virtually everybody needs medicinal removal of toxic substances from their bodies — which is what detoxification entails.

Through detoxification, we are able to rid the body of all sorts of undesirable elements, including environmental toxins such as fume, lead, and even prescription drugs that one may be getting addicted to!

How do you know you are in need of detoxification? According to researchers, it is when you start feeling sluggish or out of sync; when you are struggling with skin problems, aches and pains, digestive problems, and when you can’t seem to lose weight even when you try to.

CONSEQUENCES OF OBESITY

Obesity is one of the risk factors for many non-communicable and chronic diseases. However, some of the health consequences include;  hypertension (high blood pressure) due to a build-up of fat and other lipids around the heart and within the walls of blood vessels, coronary heart disease, type 2 diabetes, cancers of the endometrium, breast and colon, stroke, liver and gall bladder diseases, sleep apnea and respiratory problems, osteoarthritis, dyslipidemia, gyneacological problems such as infertility, post-menopausal problems, economic and psychosocial consequences and premature death.

HOW TO PREVENT CHILDREN FROM OBESITY

Parents, schools and the media should encourage children to develop healthy food habits – reduction in the intake of junk food (such as highly processed drinks and foods, high-fat foods and fast foods), reduction in the intake of sugar and sweetened foods and drinks, increase in the consumption of whole fruits, vegetables and milk in preference to refined juices, more fish in  preference to more meat (especially red meat) and ensuring that whole cereals, legumes and grains form the bulk of their diets. Remember a colourful plate (full of fruits and vegetables) is a nourishing/healthy plate.

Children should also be encouraged to take part in physical activities like outdoor play/ exercise in schools and homes. Also, local, state and the federal governments should include safe bicycle paths in their road development plans so that more children can increase their physical activities through cycling. Governments can also stimulate increase in physical activities through the provision of public exercise/ sporting facilities that are affordable and sited for easy access by many.

Television viewing time and time spent using mobile devices should be regulated by parents to discourage completely sedentary lifestyles by children. Parents should give their children room to breathe fresh air and more.

REASONS WHY OBESE PEOPLE ARE NOT HEALTHY

There has been a strong debate in the international medical community as to whether to classify obesity as a disease or not. In June this year, the American Medical Association, one of the reputable authorities in medicine, voted decisively to officially classify obesity as a disease. Therefore it is now officially recognised as such in the US. In the light of this, it is not possible to be obese and healthy, since obesity is now being seen as a disease.

However, it is possible to be obese and not experience symptoms of other associated maladies in the short term, but this absence of overt symptoms cannot be regarded as being healthy, because ‘health’, as defined by the World Health Organisation, is “not just the absence of disease, but a state of complete physical, mental and social well-being.” And, since obesity is linked to chronic non-communicable diseases, which develop over time, decades at times, I would rather say whatever apparent “health” an obese person is experiencing is very likely to be short-lived. http://bodychemist.blogspot.com/2014/01/consequences-of-obesity.html

REASON WHY MANY PEOPLE BECOME OBESE

Overweight and obesity are defined as abnormal or excessive fat accumulation that may impair one’s health.

Anything that makes people’s energy higher than their energy output is wrong. When food energy intake (from carbohydrates, fats and proteins) is higher than the energy being utilised for basal metabolism, thermic effect of food and physical activity, the excess energy gets stored up in an individual’s adipose tissues as fat. This fat, when accumulated around the abdomen, can cause insulin resistance, leading to abnormal glucose metabolism (diabetes). When it is accumulated around the internal walls of blood vessels and arteries, it can lead to heart diseases.

Excessive body fat influences the levels of a number of hormones and growth factors such as Insulin-like growth factor, Insulin and Leptin, which become elevated and this can promote the growth of cancer cells in the colon, rectum, prostate, endometrium and the breast. continue to the next page here http://bodychemist.blogspot.com/2014/01/reasons-why-obese-people-are-not-healthy.html

TREATMENT OF ARMPIT ODOUR

We, people, typically think of ourselves as people. It can be jarring to remember that we’re also mammals who, like most other mammalian species, unconsciously send odour signals to each other carrying information about our gender, our health, our reproductive state, our mood, and even our potential to be a compatible mate. If the idea that your secretions say something about you creeps you out, then you won’t welcome the news that the revealing scent signals we emit may actually be the end-products of microbial fermentations carried out in our bodies’ damp, low-oxygen creases. A recent study of scent signals in hyenas presents the best evidence to date that bacteria are responsible for producing pheromones in a mammalian species. The implication of these results is that the bacteria in our underarms may have a surprisingly complex role in our social lives.

That microbes are actually the makers of mammalian pheromones is an idea that dates back to the 1970s when several scientists proposed the “fermentation hypothesis.” Their idea was that, because scent glands are typically found in warm, damp, low-oxygen areas of the body, microbes that thrive in those areas ferment the body’s nutrient-rich secretions into the odorous chemical signals used by most mammals to communicate. 

Certain conditions favour the growth of bacteria in the armpit and other region in the body, The armpit hair encourage more sweat and also harbor dirt which favour the activities of the bacteria thereby generating armpit odour.

• bathe regularly and always shave the armpit hair to reduce the bacteria loads in the region and prevent the offensive odour. 

DRINKS THAT SUPPRESSES STRESS (TOP LIST)

Lots is known about the ways by which stress can be managed especially by having adequate rest and eating fruits but only few are said about drinks that can calm you down and relieve you of stress. Beers and wine are so popular, but, the drinks on the list bellow are wonderful to calm the mind.

Green tea: Theanine, a compound present in green tea, calms your mind and reduces anxiety.

Cherry juice: This juice does not calm you down instantly, but studies have revealed that if cherry juice is consumed twice a day, it will give you a good night’s sleep, which will help de-stress and relax you.

Black tea: Research has shown that people who drank black tea for six weeks had low cortisol levels. So, try sipping on a cup of decaf black tea if you want to enjoy a good night’s rest.

Chamomile: Chamomile tea is known for its calming and relaxing properties, because the amino acids present in chamomile tea relaxes you and acts as a mild sedative.

Valerian: Valerian is a herb that is used in most herbal teas because it is known to decrease levels of anxiety, sleeplessness and nervousness.

Water: Water releases endorphins, which alleviates your mood and makes you feel calm. It also rids your mind and body of anxiety and stress.

Vegetable juices: Add a bit of spinach, celery and carrots in a juicer and blend this mixture. This juice is packed with calcium and magnesium, which will not only lower your blood pressure but will also reduce your stress levels and help calm you.

DIET PLAN FOR OBESE PERSONS

Diets are prescribed for individuals based on their weight, height, age or disease condition or health status. There is no one-size-fits-all diet. So consult your health care team comprising dietician, nutritionist and doctor for the right kind of diet for your condition

This is just a sample menu plan.

Breakfast: Mixed vegetable sandwich (onion, tomatoes, lettuce, carrots, cabbage and cucumber). Two slices. Quaker oats (or acha porridge), 60g skimmed milk, two tablespoons, two oranges.
Lunch: Boiled rice, (1/2 milk tin), boiled beans, (½ milk tin), steamed fish 50g, stew (little oil), vegetable salad ½ plate

Dinner: Wheat meal (1 wrap) (the size of your fist), vegetable soup, fresh fish, 50g and two mangoes.

GET READY TO LOSE 15 POUNDS IN SIX WEEKS - WITHOUT HUNGER

After January 1, calorie amnesia comes to an end — and you’re officially out of excuses for nibbling on tree-shaped cookies for breakfast and lunching on gift buckets of cheese popcorn. But when the season of splurging is over, you need more than good intentions to start eating right. With this menu plan, get ready to lose 15 pounds in six weeks — without hunger.

Eat oatmeal — Oatmeal helps you blast off belly fat. In a study, people who ate whole grains like oatmeal as part of a diet lost more around their middles than people who ate refined grains.

Take eggs — Crack an egg. Eating protein in the morning will make you feel fuller all day long and help you lose weight. But, it will be better if you can avoid the yolk in eggs due to its high cholesterol content.

Dare red pepper — Capsaicin, a compound in crushed red pepper, ups the calories you naturally burn after eating.

3 WAYS TO AVOID SEASONAL STRESS

As the year gradually begins, there are various activities lined up by various organisations, social groups and individuals to bid it welcome. Many of us are neck-deep in getting things done, which is good; but then, you need to know where to draw the line and prevent seasonal stress. Here are a few tips:

•The holidays are a good time to find a deeper heart connection with people. Make that your focus and priority. Spend more time enjoying people and their holiday spirit, and that can help rekindle your holiday spirit.

•Be careful not to get caught up in over-extending yourself. Adding too much to your plate can turn what should be a good time enjoying the holiday season into an extra backpack of stress. Slow down in the midst of all the activities. Observe your energies and feelings and learn to find more ease through it all. Here’s a simple tool proven to help us find more ease and dissipate stress as we go.

Tool:  Notice and ease

5 REASONS WHY SOME PEOPLE ALWAYS FEEL COLD AND CLAMMY

Have you met someone who seems to feel cold all the time? For people like that, come rain or shine, they must take hot shower, and they can hardly be separated from their cardigans or other thick clothing that can readily keep cold at bay.

Such people are usually unable to tolerate cold drinks, but would rather take warm beverages (including water); and when they venture out of their comfort zone, they do so with trepidation, fearing they may not be able to withstand the weather! 28KEEQ7JBZ8C

If you happen to fall into this category, experts say you may need to see your doctor for medical examination to ascertain your true state of health.28KEEQ7JBZ8C

“When you fall into this category, there are probable medical reasons that may be responsible for you feeling colder than normal”. What are these reasons? Read on…

Meal skipping

In these days of weight watching, it is not uncommon to hear people describe how they have reduced their meal intake, and how they skip breakfasts or other meals in order to maintain an ideal figure.

If you are one of these diet freaks, physicians warn that you are toying with your health. Nutritionists warn that some people get cold when they skip meals or take in too few calories.