Krill Oil

Krill oil, like fish oil, contains both of the omega-3 fats eicosapentanoic acid (EPA) and docosahexanoic acid (DHA), but hooked together in a different form. In fish oil these omega-3 fatty acids are found in the triglyceride form whereas in krill oil they are hooked up in a double chain phospholipid structure. (The fats in our own cell walls are in the phospholipid form.) Attached to the EPA leg of the phospholipid is a molecule of astaxanthin, an extremely potent anti-oxidant. The phospholipid structure of the EPA and DHA in krill oil makes them much more absorbable and allows for a much easier entrance into the mitochondria and the cellular nucleus. In addition to EPA and DHA krill oil contains a complex phospholipid profile including phosphatidylcholine, a potent source of reductive-stress-reducing choline, which also acts as a natural emulsifier.

Krill oil contains vitamin E, vitamin A, vitamin D and canthaxanthin, which is, like astaxanthin, a potent anti-oxidant. The anti-oxidant potency of krill oil is such that when compared to fish oil in tems of ORAC (Oxygen radical absorptance capacity) values it was found to be 48 times more potent than fish oil.

Diabetes

The incidence of diabetes in the year 2000 in Malaysia was 8%, and in Singapore it was 10% of the population. With the modern lifestyle of inactivity, overweight and high glycemic index diets, the incidence is tending upwards.


1.1.WHAT IS DIABETES?

Diabetes is a condition in which the blood glucose level is too high. There are two types of diabetes.

Type 1 Diabetes is found in children. The problem is that the pancreas cannot produce enough insulin. Insulin injections are needed.

Type 2 Diabetes is also called non-insulin dependant diabetes mellitus and develops in adults. People develop this condition when their insulin does not work properly (insulin resistance). Risk factors for Type 2 Diabetes include being overweight, family history of diabetes, and lack of exercise. As this is the most common type of diabetes, most of this section will indirectly refer to type 2 diabetes.


Recently, new criteria have been accepted for the diagnosis of diabetes.9 The upper threshold of fasting plasma glucose for the diagnosis of diabetes has been lowered from 140 mg/dL to 126 mg/dL. The upper threshold for normoglycemia likewise has been reduced from <115 to <110 mg/dL. A fasting plasma glucose of 110 to 125 mg/dL is now designated IGF. These changes removed the need for oral glucose tolerance testing for diagnosis of diabetes; a diagnosis rests entirely on confirmed elevations of fasting plasma glucose.

New focus

EVEN BORDERLINE BLOOD SUGAR IS DANGEROUS


RANDOM TEST
<6.11>
6.1 1– 11.11 mmol/L (BORDELINE)
>11.11 mmol/L (DIABETIC)


Beware of pre-diabetes! Over 30 percent (%) of the population has borderline blood sugar levels. When your blood sugar level is borderline, the small blood vessels in the retina of the eyes, heart, kidneys and other organs are already gradually being damaged.

A good diabetic supplement not only lower blood sugar, but also prevents the complications of high blood sugar

Not eating solids/meat - Manuka Honey

Manuka honey is produced in New Zealand from two plants, both of which are from time to time called manuka. The most common honey source of these is Leptospermum scoparium, and of the two, is the most commonly called manuka. 

The other is Kunzea ericoides (but formerly known as Leptospermum ericoides) and is called manuka and kanuka, with kanuka being the more common usage.

One area that is of particular interest regarding manuka honey is its antibacterial activity. Often this is just shortened to "Active" or "Active Manuka".

Nutritionally manuka honey is rich in proteins and nutrients.

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Not eating solids/meat - Walnut Oil

Walnuts have often been thought of as a "brain food," not only because of the wrinkled brain-like appearance of their shells, but because of their high concentration of omega-3 fats. Your brain is more than 60% structural fat. For your brain cells to function properly, this structural fat needs to be primarily the omega-3 fats found in walnuts, flaxseed and cold-water fish. This is because the membranes of all our cells, including our brain cells or neurons, are primarily composed of fats. Cell membranes are the gatekeepers of the cell. Anything that wants to get into or out of a cell must pass through the cell's outer membrane. And omega-3 fats, which are especially fluid and flexible, make this process a whole lot easier, thus maximizing the cell's ability to usher in nutrients while eliminating wastes--definitely a good idea, especially when the cell in question is in your brain.

Alpha linolenic acid, the omega-3 fat found in walnuts, promotes bone health by helping to prevent excessive bone turnover-when consumption of foods rich in this omega-3 fat results in a lower ratio of omega-6 to omega-3 fats in the diet.(Griel AE, Kris-Etherton PM, et al. Nutrition Journal).

Walnuts are a very good source of manganese and a good source of copper, two minerals that are essential cofactors in a number of enzymes important in antioxidant defenses. For example, the key oxidative enzyme superoxide dismutase, which disarms free radicals produced within cell cytoplasm and the mitochondria (the energy production factories within our cells) requires both copper and manganese.

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Not eating solids/meat - Barley Grass

Barley Grass Powder is a convenient and non-allergenic way to re-introduce all the amino-acids, dietary fiber and the many other essential phyto-chemicals to fussy eating children.

Eighteen amino acids are found in barley grass including Alanine, Arginine, Aspartic acid, Glutamic acid, Glycine, Histidine, Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Proline, Serine, Threonine, Tyrosine and Valine. All 8 of the essential amino acids are found in Barley grass. Amino acids are the building blocks of proteins, which are the major constituents of our body and are necessary for the continual cell building, cell regeneration and energy production that are necessary for life. There are high amounts of vitamins and minerals in barley grass leaves. The vitamins found in Barley grass include beta-carotene, folic acid, pantothenic acid, vitamin B1, vitamin B2. vitamin B6 and vitamin C. The minerals include potassium, calcium. magnesium, iron, copper, phosphorus. manganese and zinc.

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Not eating solids/meat - alfafa

Alfalfa is an excellent source of the following nutrients:

Protein and amino acids - Rubisco protein is the major protein in alfalfa. It has both an extremely high concentrations of essential amino acids and an overall balance of all the amino acids for maximum nutritive value.

Antioxidants - Alfalfa contains a well balanced natural blend of both mixed carotenoids and mixed tocopherols classes of antioxidants which function as scavengers of highly reactive, dangerous and destructive free radicals in both blood and body tissues. By reducing or eliminating free radicals, a variety of diseases can be avoided and or minimized thereby leading to a much greater degree of overall health and well being.

Phytonutrients (Xanthophylls) - Alfalfa contains an all-natural balanced blend of the phytonutrients of lutein, zeaxanthine and violaxanthine. These xanthophylls are vital to overall health and in particular eye health.

Chlorophyll - Alfalfa contains natural chlorophyll A and chlorophyll B.

Vitamin K and B Vitamins - Alfalfa is an excellent source of Vitamin K (phylloquinone) which is vital in the formation of red blood cells which are critical in blood clotting and likely responsible for strong bones. It also contains a well balanced natural mix of the B vitamins.

Not eating solids/meat - Calcium

Calcium & iron are important for bones, teeth & growing bodies. Calcium is a mineral that is mostly present in your child's bones. Having a diet with foods that are high in calcium to meet daily requirements is necessary for the development of strong bones. It is also an important way to prevent the development of osteoporosis in adults. If your child is not eating enough solids chances is that he or she may not be consuming enough calcium.

During childhood and adolescence, the body uses the mineral calcium to build strong bones — a process that's all but complete by the end of the teen years. Bone calcium begins to decrease in young adulthood and progressive loss of bone occurs as we age, particularly in women.

Teens, especially girls, whose diets don't provide the nutrients to build bones to their maximum potential are at greater risk of developing the bone disease osteoporosis, which increases the risk of fractures from weakened bones.

Calcium plays an important role in muscle contraction, transmitting messages through the nerves, and the release of hormones. If blood calcium levels are low (due to poor calcium intake), calcium is taken from the bones to ensure normal cell function.

When children get enough calcium and physical activity during childhood and the teen years, they can start out their adult lives with the strongest bones possible. Although there isn't definite scientific proof yet that taking in these amounts of calcium will result in stronger bones when kids grow up, these are the current recommendations:

* toddlers ages 1 to 2 years — 500 milligrams of calcium daily
* kids ages 4 to 8 years — 800 milligrams
* older children ages 9 to 18 years — 1,300 milligrams

Not eating veggies - Garlic oil

Garlic oil is useful for children with poor digestion, infection, circulation, cardiovascular disease, high cholesterol, high blood pressure, respiratory problems, bronchitis, asthma, colds/flu, kidney problems, urinary tract, ear ache and skin problems.

Popularly used as a digestive aid, garlic increases bile production while enhancing digestion and reducing stomach gases. Children who don’t eat veggies tend to have bloating and garlic oil will be helpful.

Garlic is considered to be nature's very own antibiotic. Unlike most antibiotics, garlic will not deplete the body of flora, and is considered to be the cure-all herb because of its effectiveness on the entire body.

Rich in potassium, zinc, selenium, vitamin A and Vitamin C, garlic is commonly used to fight infection, increase circulation and help prevent cardiovascular disease.

Garlic has been known to detoxify the body by cleansing the kidneys and increasing urine flow. Furthermore, garlic's healing properties make it an ideal agent for fighting colds and flus, bacteria, and fungi.

Garlic has also been used for lowering cholesterol, reducing high blood pressure, and treating respiratory problems such as bronchitis and asthma.

Garlic oil may be used internally and externally to relieve ear aches and heal minor skin problems and irritations.

Not eating veggies - Grapeseed oil

Proanthtocyanidins are important compounds for healthy development of the child. It is found primarily in veggies.

Proanthocyanidins are super powerful antioxidants with the ability to cross the blood/brain barrier. The most popular sources of Proanthocyanidins are grape seed extract and the bark of the maritime pine tree (Pycnogenol). Studies have shown that Pycnogenol is effective in decreasing symptoms of child behavioral problems and appears to improve memory.

Not eating veggies -Spirulina

Spirulina has been hailed as a superfood. It is an edible blue-green algae in the shape of a perfect coil. It is a rich source of protein, essential vitamins and phytonutrients such as the antioxidant beta-carotene, the rare essential fatty acid gamma linolenic acid, and sulfolipids, glycolipids and polysaccharides. Its also contains other phytonutrients - chlorophyll, phycocyanin and carotenoids.



Some of the advantages of spirulina are
• Beta-carotene
Spirulina is ten times more concentrated in beta-carotene than carrots.
• Easy-to-digest vegetable protein without the fat and cholesterol of meat
Spirulina is a high protein food with all the essential amino acids.
• Iron and other minerals
Spirulina is rich in iron, magnesium and trace minerals.
• Vitamin B-12 and B-complex
Spirulina is a rich source of B-12, essential for healthy nerves and tissue.
• Phytonutrients for health and cleansing
Chlorophyll which gives spirulina its green colour is a natural cleanser and helps to detoxify our body. Phycocyanin, polysaccharides and sulfolipids can enhance the immune system, possibly reducing the risk of infections and cancer.

Today there are special farms that cultivate spirulina under controlled conditions to eliminate toxic contaminants that may be present with wild algae. It is claimed that spirulina produces 20 times more protein per acre than soybean and 200 times more than beef.

BENEFITS
• Strengthens the immune system
• Supports cardiovascular function and healthy cholesterol levels
• Improves gastrointestinal and digestive health by maintaining healthy flora
• Enhances natural cleansing and detoxification
Reduces cancer risks with better antioxidant pro

Not eating veggies -Alfafa

Alfafa is rich in chlorophyll, the green pigment in plants that produces energy by a process called photosynthesis. It absorbs sunlight and uses its energy to synthesize carbohydrates from carbon dioxide and water. This process is called photosynthesis and is the basis for sustaining the life processes of all plants.

The actual chemical equation which takes place is the reaction between carbon dioxide and water, catalyzed by sunlight, to produce glucose and a waste product, oxygen. The glucose sugar is either directly used as an energy source by the plant for metabolism or growth, or is polymerized to form starch, so it can be stored until needed. The waste oxygen is excreted into the atmosphere, where it is made use of by plants and animals for respiration.



Chemically, the chlorophyll structure is similar to the heme molecule in haemoglobin, the substance found in red blood cells that carry oxygen to all the cells in the body, except that is central atom is magnesium, whereas in the human blood is iron. It is believe to be useful in cleansing the blood of impurities.

BENEFITS
• Strengthens the circulatory, digestive, reproductive, respiratory and immune systems
• Removes toxins from the body
• Maximizes oxygen circulation

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Child not eating veggies (Is your child a fussy eater (4)?

This is probably the most common eating problem among children. I used to declare that I was allergic to chlorophyll when given greens as a child. Although it is recommended that everyone should eat five portions of fruit and vegetables a day, most kids eat less than half that amount.

Babies tend to enjoy a good variety of vegetables as it is all blended with the mashed food served to them. The problem begins when they switch to solids and greens are usually the first foods to be pushed aside.

5.1. VEGGIES A MUST

Vegetables contain essential vitamins and minerals, including antioxidants, as well as fibre and phytonutrients. These are important for health and to preserve the body. Eating lots of vegetables boost the immune system and reduces the risk of heart disease and certain cancers.

Eating a fruit can partly compensate for lack of vegetables in a diet, but it doesn’t contain all the healthy substances found in vegetables. High intakes of vegetables in childhood are associated with a lower risk of stroke later in life, but high intake of fruits don’t offer the same protection. Also vegetables generally has less calories than fruit, and are important in energy and weight management.

5.2. CREATIVE TIPS

One common struggle that most moms will face at some time or other is getting their kids to eat their veggies. Most kids will turn up their nose at the site of anything green. So how do you get around the veggie issue? Here are some fun and easy ways to get your kids to eat their veggies.

Fun Presentation – Kids love fun and colorful food. Cut up some carrot sticks, cucumber rounds, sliced cherry tomatoes and sliced bell peppers and arrange them all in a plate. You can make a face using the cucumber rounds for the eyes, carrot sticks for eyebrows, cherry tomatoes for nose and mouth and arrange the pepper strips to form the face. Serve with hummus and cut pita bread on the side.

Make it Routine – Try to serve at least one veggie with each meal your child has. You can alternate between salads and cooked or cut veggies but always serve at least one with each meal. Your child may not eat them at first but if they see that veggies are a standard part of meal times they may just start trying them.

Set a Good Example – This one goes without saying. Just like making veggies a routine part of meals it will also help kids to see mom and dad eating their greens. Show your kids how nice veggies can be by filling your plate up.

Get Creative – Okay this is a little sneaky but definitely works. Most kids love spaghetti so place some veggies such as broccoli, cauliflower, peppers into a food processor and whiz until liquid. Add the mixture to your spaghetti sauce for a nutritious meal. But make sure you don't go overboard and add too many veggies as this will change the taste of the sauce. The trick is to start out slow and gradually increase the amount of veggies as your kid's taste palette changes.

Veggie Muffins – Add a little grated carrot or zucchini to your standard muffin recipe. Banana carrot muffins are delicious and so are zucchini chocolate chip muffins. You can also bake pumpkin muffins or cake. This is a great way to give your kids a yummy treat and still ensure they’re getting a good serving of veggies.

The One Bite Rule – We have a rule in our house. Even if the kids don't like the look of the veggies they must at least try one bite. If they actually don't like it then they don't have to eat it. This avoids a lot of meal time tantrums and a lot of the times the kids will actually like the food once they taste it. Try it you may be pleasantly surprised at how many different foods you kids will actually eat.