Broccoli, Food Essentials diabetes

Predicate as a superfood broccoli does not need to doubt. So much research that shows how this food is rich in natural substances-substances that beneficial for health.

A latest research in the UK have the broccoli important substances that are able to restore function and improve blood vessel that is damaged due to diabetes. Researchers from the University of Warwick believes, a substance called sulforaphane, the role has a major role in restoring the blood vessel again.As published in the Journal Diabetes, sulforaphane can stimulate production of enzyme's that can protect the blood vessel and lower molecules that cause damage to cells in a significant way. Vegetable -type brassica vegetables- like broccoli is associated with the previous low risk of heart attack and stroke.

People who have a diabetes risk was greater up to five times kardiovaskuler have a contagious disease such as heart attack and stroke, which both also associated with damage to cells of blood vessel.

In research, the team from the University of Warwick, to test the influence of sulforaphane in cells of blood vessel damage due to high blood sugar (hiperglikemia), which is closely associated with diabetes.

They noted the 73 percent reduction of molecules called reactive body Oxygen Species (Ros). Hiperglikemia can cause a degree Ros increased threefold and the high molecular level this can damage body cells. Researchers also found that sulforaphane activate a similar protein in the body called nrf2, which can protect cells and tissue damage with antioxidants and how to activate enzyme's detoxification.

"Our research indicates that substances like sulforaphane in broccoli may help block the process associated with the development of blood vessel disease in diabetes. In the future, an important means for research to test whether the brassica vegetables consume will provide benefits for patients diabetik. We hope that will happen, "said research leader, Professor Paul Thornalley.

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Cassava For rheumatism medicine

Who do not know of cassava? Plants' people 'can be said is this tune by the people of Indonesia. Not only the tubers have a characteristic taste, but cassava leaves can be cooked a very delicious vegetable.

As confectionery, cassava tubers are in almost all regions of the country. Cassava tuber also known as a staple food in certain areas. In some areas, cassava (Manihot utilissima) is known with different names, such as cassava kayee (Aceh), kasapen (Sunda), tela pohong (Java), tela belada (Madura), lame wood (Makassar), pangala (Papua), and etc.

Cassava plants are easy to grow. Plants originating from Tropical America is much planted in the yard, mole, or rice. Multiplication can be done with the plant's stem stek old cassava.According to experts, plant medicine, Prof. Hembing Wijayakusuma, farmakologis Effect of cassava is as antioxidants, antikanker, antitumor, and increase appetite. The common use of this plant is the leaves and tubers.
Cassava tubers have a uterus calories, protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B and C, and amilum. The leaves contain vitamin A, B1 and C, calcium, calories, forfor, protein, fat, carbohydrate, and iron. Meanwhile, stem bark, contains tannin, peroksidase enzyme, glikosida, and calcium oksalat.

Besides the food, have a variety of cassava plant as a medicinal property. Among drug rheumatism, headache, fever, wounds, diarrhea, worms, dysentery, dim twilight, lack of vit B, and can increase stamina.
Rheumatism can be overcome with the use of in and out.
On the outside, as many as 5 pieces of cassava leaf, 15 grams of red ginger, lime and betel secukupnya, mashed and added water secukupnya. Once stirred, ingredients be smeared on the body of the sick. On the usage in, 100 grams of cassava stem, 1 stem sereh, and 15 grams of ginger boiled with water up to 1000 cc remaining 400 cc. Then, filtered water and drink as much as 200 cc. Perform twice a day.

The headache, cassava leaves ditumbuk ago used to compress. As drug fever, 60 grams of cassava trees, 30 grams jali that has been soaked until soft-boiled with 800 cc of water until the remaining 400 cc. Herb and drink filtered water as much as 200 cc. Perform twice a day.

On the outside, as many as 5 pieces of cassava leaf, 15 grams of red ginger,add sufficient lime and betel, mashed and added sufficient water. Once stirred, ingredients be smeared on the body of the sick. On the usage in, 100 grams of cassava stem, 1 stem lemon-grass, and 15 grams of ginger boiled with water up to 1000 cc remaining 400 cc. Then, filtered water and drink as much as 200 cc. Perform twice a day.

The headache,smash cassava leaves used to compress. As drug fever, 60 grams of cassava trees, 30 grams jali that has been soaked until soft-boiled with 800 cc of water until the remaining 400 cc. Herb and drink filtered water as much as 200 cc. Perform twice a day

To fester,crushed fresh cassava stem then placed on the body of the sick. To scratch, shredded cassava ago placed on the sick and bandage.

Wounds exposed to drugs because of heat,filtered shredded cassava. colled the water until the starch time to settle, and the starch be smeared on the wound.

The diarrhea, 7 pieces of boiled cassava leaves with water to 800 cc 400 cc left. Then filtered water and drink as much as 200 cc. Perform twice a day.

De-worming medicine, stem bark 60 grams and 30 grams of cassava leaf ketepeng Chinese (Cassia alata) boiled with 600 cc of water until the remaining 300 cc. Then strained and drunk the water bed. The lack of vit B, 200 grams of cassava leaves eaten as salad.

To improve stamina, 100 grams of cassava, kencur(galingale) 25 grams, and 5 grains angco that have been removed the seed, grinding by adding sufficient water. Then add honey and drink.

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Peanuts May Build Tolerance to Allergy

the researchers, from Duke University Medical Center and Arkansas Children's Hospital, cautioned that the approach is still experimental and should not be tried by parents on their own. "This is not something to be done at home," said Dr. Wesley Burks, chief of the division of pediatric allergy and immunology at Duke and a co-author of the research. "It truly is an investigational study."

But the children in the study did build long-term tolerance, with the researchers documenting key immunologic changes reflecting a lack of allergic response. Burks and his colleagues were expected to present their findings Sunday at the American Academy of Asthma, Allergy & Immunology meeting, in Washington, D.C. About four million American have allergies to foods, and tree nut allergies, including peanut allergies, are the most common. For the highly allergic, exposure to even a trace amount of peanuts can provoke a life-threatening reaction. Nearly half of the 150 deaths attributed to food allergies each year are caused by peanut allergies, according to background information in the study.

For the study, which began five years ago, Burks and his colleagues gave children with a history of peanut allergy gradually larger daily doses of peanut protein, while other allergic children were given a placebo. The starting doses were very small, as little as 1/1000th of a peanut. The doses increased until the children ate the equivalent of up to 15 peanuts a day about 10 months later, and then they stayed on the daily therapy while they were monitored. Nine of the 33 children participating in the study have been on maintenance therapy for more than 2.5 years, and four of them were able to discontinue the treatment and eat peanuts, the researchers said.

When the researchers tracked immunologic changes -- specifically levels of an antibody called immunoglobulin E, which the body makes in response to allergens -- they found the levels had declined to nearly nothing at the end of the trial.

"I think what has been shown in this [research] is that the threshold [at which allergic reactions begin] really can change with treatment," Burks said.

Changing the threshold is valuable, he said, because it could mean that if a child with a peanut allergy accidentally ate something with peanut in it, he may have no reaction. "If you do that alone, you give the family comfort," he said.

Still to be answered is whether doctors can "make the disease go away," Burks said, adding that his research will continue.

The concept of exposing an allergic person to small amounts of the allergen isn't new, of course, said Dr. Scott Sicherer, associate professor of pediatrics and chief of the division of pediatric allergy and immunology at Mount Sinai School of Medicine in New York City.

That's the idea behind allergy shots.

"I think this [Duke-Arkansas] is very promising, the results," added Sicherer, who's also chairman of the American Academy of Pediatrics' Section on Allergy and Immunology.
source:http://health.yahoo.com/news/healthday/exposuretopeanutsmaybuildtolerancetoallergy.html

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Nature's Supergreens

Want to live a long, vibrant life and up your odds of avoiding chronic disease? Green and leafy vegetables should become an essential part of your daily diet. They provide a treasure trove of vitamins and minerals needed for a healthy immune system. They also help ward off diease such as cancer. Leafy greens are excellent for the glllbladder, spleen, heart and blood, and are a good brain food and natural laxative. Most greens can be cooked or eaten raw in salads or fresh juices.

To clean them, soak in sink of cold water and the juice of one lemon for a few minutes and swirl arround, then drain the water. Pat or spin dry. Tear the leaves into small pieces, trim the ends of the stems and chop when necessary. All leafy greens contain chlorophyll, iron, magnesium, calcium, manganese, vitamin C, potassium, vitamin A and a bonus of the essential fatty acids, with no cholesterol. The vegetales with the darkest, most intense colours tend to contain the highest level of nutrients. All lettuce is said to calm the nerves. Here is a brief listing of some of my favorite leafy greens :

1. Beet Greens. Best used in juices, they are vey high in nutrients, especially potassium, iron, and calcium. These grees also can be used in cooking. They are known for their benefit in blood isorders, liver function and flow of bile.
2. Chicory. This is a bitter green with curly leaves; the young leaves are best in salads, It's high in vitamins A and C, calcium and iron nd aids in liver function and blood disorders. Try radicchio, often called red leaf chicory, which is great in salads and adds a stunning, beautiful colour.
3. Collard. This brilliant green vegetable is a member of the cabbage family, Use onlu the leaves. They tend to be tough, so you may want to steam them for few minutes. Collards can be used in salads as substitute for cabbage and are also great for juicing. Because of its high nutrient content, no leafy green is more valuable in the body for disorderss of the colon, repiratory system, lymphatic system and skeletal system.
4. Dandelion Greens. The young leaves have tangy taste. They are good for gallbladder disorders, rheumatism, gout, and eczema and skin disorders. Dandelion is also an excellent liver rejuvenator. They cook the sam as any leafy green. They are rich in calcium, potassium and vitamins A and C. These are also exellent to add to juices.
5. Escarole and Endive. From the chicory family, the leaves are very dark green, with slightly bitter taste. These make a good salad ( with a citrus-flavoured dressing) and also can be steamed. Both are rich in vitamin A, B vitamins and minerals such as calcium, potassium, and iron. They are good for most infections, liver function and internal cleansing.
6. Kale. This is the king of calcium. Use only the leaves of this plant unless juicing. It taste likes cabbage. Add the juice of kale to carrot and other fresh vegetable juices. It's very high in usable calcium and is excellent for prevention and carre of osteoporosis.
7. Mustard and Turnip. These greens have a zippy taste with flavours varying from mild to hot. They are good sauteed with a little garlic or steamed, and also can be used in juices. They are high in calcium and vitamin C and are good for infections, colon disorders, colds, flu and elimination of kidney stones due to excess uric acid.
8. Rocket. This green from the mustard family is peppery and tart and mixes well with other greens. It adds pizzazz to any raw salad, is high vitamins A and C, niacin, iron and phosphorus, and is good for normalising body acid with its high alkalinity.
9. Romaine. It's wonerful crunchy green that is highest in nutrients of all type of lettuce, including rich ammounts of vitamins C and K and arytenoids. Romaine is not recommended for cooking.
10. Sorrel. This green has a pleasantly sour and slightly lemon flavour. It's easily perishable and best bought fresh or grown in your garden. Try sorrel in salads or as a seasoning in soups and casseroles. Sorrel is a powerful antioxidant with teh same healing properties as kale.
11. Spinach. It's tender, bright green leaves are most beneficial when eaten raw. Bacause of the oxalic acid content, some of the calcium becomes unavailable to the body. Spinach contains many valuable nutrients and is high in chlorophyll, potassium and iron.
12. Swiss chard. From the beet family, this green has a mild taste and is good with walnuts or pine nuts added to a salad. It has the highest sodium content of all greens. Chlorophyll and calcium-rich, Swiss chard is natural cleanser and helps strengthen bones. Look for Swiss chard in red, green and rainbow colours.
    
    source : nature and green magazine
    

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