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Tuesday, November 04, 2014

Reduce Cholesterol by Mayan, Siddha, Ayurveda and Fengshui I-Ching Natural Ways


More about Cholesterol

    Cholesterol is an organic molecule. Cholesterol name is originated from the Ancient Greek chole- (bile) and stereos (solid) followed by the chemical suffix -ol for an alcohol. Cholesterol is biosynthesized by many animal cells. Cholesterol is an essential structural component of animal cell membranes. Cholesterol is required to maintain both membrane structural integrity and fluidity. Cholesterol enables animal cells to protect membrane integrity. 

   Cholesterol is the precursor for biosynthesis of steroid hormones. Cholesterol also helps in synthesis of bile acids and Vitamin D.  Cholesterol is the principal sterol synthesized by animals. All kinds of cells in animals can produce it. Cholesterol also functions in intracellular transport, cell signaling and nerve conduction within the cell membrane. Cholesterol is also implicated in cell signaling processes. Cholesterol is the precursor molecule in several biochemical pathways in the cells.
   Cholesterol is produced in the hepatic cells of vertebrates. Cholesterol is almost completely absent in bacteria and archaea. But cholesterol is present in Mycoplasma, which require cholesterol for growth. Cholesterol is essential for all animal life. The ingested cholesterol is esterified inside the body. This esterified cholesterol is poorly absorbed. If body absorbs more cholesterol, then it reduces the synthesis of cholesterol.
   Cholesterol is elated inside lipoproteins, complex discoidal particles with exterior amphiphilic proteins and lipids, whose outward-facing surfaces are water-soluble and inward-facing surfaces, are lipid-soluble.

Which food gives Cholestserol – Cholesterol Sources

Cholesterol is found in animal foods such as meats, poultry, fish, eggs, and milk products, Beef, Pork, chicken, Meat products, Eggnog, Cheese (hard, soft), all varieties, Sour cream (regular, light), Ice cream (rich, regular, light), Milkshake etc.

Which foods may have the power to affect Cholesterol?

Cholesterol can be reduced by increasing the intake of Oatmeal.
Cholesterol can be reduced by taking more Oat bran.
Cholesterol can be reduced increasing uptake of High-fiber foods.
Cholesterol can be decreased by increasing consumption of Fish.
Cholesterol can be reduced by taking more Omega-3 fatty acids that can be obtained from, Mackerel, Lake trout, Herring, Sardines, Albacore tuna, Salmon, Halibut etc.
Cholesterol can be reduced by eating more Walnuts.
Cholesterol can be reduced by consuming more Almonds and Other nuts
Olive oil has antioxidants that can lower your "bad" (LDL) cholesterol.
Margarines, orange juice and yogurt drinks can also reduce cholesterol especially LDL cholesterol.
Coconut oil can increase the HDL cholesterol or good cholesterol.

How to reduce Cholesterol by simple ways

Life style change by stopping consumption of alcohol and cigarette can reduce cholesterol. Doing regular exercise also can reduce the cholesterol.

Reduce Cholesterol in Mayan Ways 

Three simple steps
a)     Cut small pieces of Ginger, almost half of small finger length
b)    Cut half lemon fruit into pieces
c)  Put both pieces in 30 ml of water. Keep this decoction for 12 hours overnight, preferably in 2-8 degree Celsius. Drink the water from that early morning in empty stomach. Throw away the pieces of ginger and lemon. Continue this for 46 days, recheck the cholesterol level. Then comment here about the result. Don’t forget to share this article in other social media. These are recommendations, read from ancient texts, preaches from saints and traditional followers.

Reduce Cholesterol in Sidha or Ayurvedic Ways

Three simple steps.
a)     Cut small pieces of Ginger, almost quarter of small finger length.
b)    Cut half lemon fruit into pieces – small lemon.
c)   Put both pieces in 30 ml of hot water 60 degree celsius. Drink the water from that early morning in empty stomach. Throw away the pieces of ginger and lemon. Continue this for 60 days, recheck the cholesterol level. Then comment here about the result. Don’t forget to share this article in other social media. These are recommendations, read from ancient texts, preaches from saints and traditional followers.

Reduce Cholesterol in FengShui I-ching Ways

Take directly collected rain water (not from the first rain while changing the season, third consecutive rain is preferred ) or mineral water 320 ml. Put it in a clean blender or mixer. Please wash or rinse with another 30 ml of same water before using the blender or mixer. Then work the mixer or blender for 7 minutes. A vortex must be formed continuously for 7 minutes inside the blender. After seven minutes stop and take 32 ml of activated water from it. Drink in empty stomach. Don’t take food for 64 minutes. Continue this for 128 days. Recheck cholesterol. Then comment here about the result. Don’t forget to share this article in other social media. These are recommendations, read from ancient texts, preaches from saints and traditional followers.

Risks of High Blood Cholesterol or Hypercholestremia

High blood levels of cholesterol may cause narrowing of the arteries (atherosclerosis). Elevated cholesterol may lead to Coronary heart disease. Increased cholesterol may end up in heart attack. Higher levels of cholesterol may cause stroke or mini-stroke (TIA).

Cholesterol levels

Cholesterol is carried in your blood by lipoproteins such as LDL and HDL, or 'bad' and 'good' cholesterol. The amount of cholesterol in the blood (both LDL and HDL) can be measured with blood test. The recommended cholesterol levels are as given below.

Wednesday, October 15, 2014

Carbendazim in Orange Juice Products

Carbendazim,  is a potential fungicide has been reported to be found in some orange juice products. The levels of carbendazim reported appear to be the result of the application of a pesticide/fungicide on orange trees. The fungicide is approved for such use in Brazil and several other countries, but not the United States.
Image result for Image of Orange
The effect of this  fungicide, and its mal effects are still under study.

Chronic effects:

Chronic effects such as Carcinogenicity, reproductive effects, mutagen effects are also under study.
A well established study is given below : http://www.pan-uk.org/pestnews/Actives/Carbenda.htm

Another major study is www.inchem.org/documents/jmpr/jmpmono/v95pr19.htm

So lets wait and see what is the final decision from FDA

Sunday, October 05, 2014

Food borne Illnesses

 Food borne Illnesses as mentioned by FDA



Organism
Common Name of Illness
Onset Time After Ingesting
Signs & Symptoms
Duration
Food Sources
Bacillus cereus B. cereus food poisoning 10-16 hrs Abdominal cramps, watery diarrhea, nausea 24-48 hours Meats, stews, gravies, vanilla sauce
Campylobacter jejuni Campylobacteriosis 2-5 days Diarrhea, cramps, fever, and vomiting; diarrhea may be bloody 2-10 days Raw and undercooked poultry, unpasteurized milk,contaminated water
Clostridium
botulinum
Botulism 12-72 hours Vomiting, diarrhea, blurred vision, double vision, difficulty in swallowing, muscle weakness. Can result in respiratory failure and death Variable Improperly canned foods, especially home-canned vegetables, fermented fish, baked potatoes in aluminum foil
Clostridium
perfringens
Perfringens food
poisoning
8–16 hours Intense abdominal cramps, watery diarrhea Usually 24
hours
Meats, poultry, gravy, dried or precooked foods, time and/or temperature-abused foods
Cryptosporidium Intestinal
cryptosporidiosis
2-10 days Diarrhea (usually watery), stomach cramps, upset stomach, slight fever May be remitting and relapsing over weeks to months Uncooked food or food contaminated by an ill food handler after cooking, contaminated drinking water
Cyclospora
cayetanensis
Cyclosporiasis 1-14 days, usually at least 1 week Diarrhea (usually watery), loss of appetite, substantial loss of weight, stomach cramps, nausea, vomiting, fatigue May be remitting and relapsing over weeks to months Various types of fresh produce (imported berries, lettuce, basil)
E. coli
(Escherichia coli)

producing toxin
E. coli infection
(common cause of
“travelers’ diarrhea”)
1-3 days Watery diarrhea, abdominal cramps, some vomiting 3-7 or more days Water or food contaminated with human feces
E. coli O157:H7 Hemorrhagic colitis
or E. coli O157:H7 infection
1-8 days Severe (often bloody) diarrhea, abdominal pain and vomiting. Usually, little or no fever is present. More common in children 4 years or younger. Can lead to kidney failure. 5-10 days Undercooked beef (especially hamburger), unpasteurized milk and juice, raw fruits and vegetables (e.g. sprouts), and contaminated water
Hepatitis A Hepatitis 28 days average (15-50 days) Diarrhea, dark urine, jaundice, and flu-like symptoms, i.e., fever, headache, nausea, and abdominal pain Variable, 2 weeks-3 months Raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler; shellfish from contaminated waters
Listeria
monocytogenes
Listeriosis 9-48 hrs for gastro-intestinal symptoms, 2-6 weeks for invasive disease Fever, muscle aches, and nausea or diarrhea. Pregnant women may have mild flu-like illness, and infection can lead to premature delivery or stillbirth. The elderly or immunocompromised patients may develop bacteremia or meningitis. Variable Unpasteurized milk, soft cheeses made with unpasteurized milk, ready-to-eat deli meats
Noroviruses Variously called viral gastroenteritis, winter diarrhea, acute non- bacterial gastroenteritis, food poisoning, and food infection 12-48 hrs Nausea, vomiting, abdominal cramping, diarrhea, fever, headache. Diarrhea is more prevalent in adults, vomiting more common in children. 12-60 hrs Raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler; shellfish from contaminated waters
Salmonella Salmonellosis 6-48 hours Diarrhea, fever, abdominal cramps, vomiting 4-7 days Eggs, poultry, meat, unpateurized milk or juice, cheese, contaminated raw fruits and vegetables
Shigella Shigellosis or Bacillary dysentery 4-7 days Abdominal cramps, fever, and diarrhea. Stools may contain blood and mucus. 24-48 hrs Raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler
Staphylococcus aureus Staphylococcal food poisoning 1-6 hours Sudden onset of severe nausea and vomiting. Abdominal cramps. Diarrhea and fever may be present. 24-48 hours Unrefrigerated or improperly refrigerated meats, potato and egg salads, cream pastries
Vibrio
parahaemolyticus
V. parahaemolyticus infection 4-96 hours Watery (occasionally bloody) diarrhea, abdominal cramps, nausea, vomiting, fever 2-5 days Undercooked or raw seafood, such as shellfish
Vibrio vulnificus V. vulnificus infection 1-7 days Vomiting, diarrhea, abdominal pain, bloodborne infection. Fever, bleeding within the skin, ulcers requiring surgical removal. Can be fatal to persons with liver disease or weakened immune systems. 2-8 days Undercooked or raw seafood, such as shellfish (especially oysters)




Source : http://www.fda.gov/Food/FoodborneIllnessContaminants/FoodborneIllnessesNeedToKnow/default.htm



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