This was held in conjunction with the Conjoint Annual Scientific Congress in Hong Kong May12-16, 2008.
Below is a picture of Donald Tsang (Chief Executive, Special Administrative Region, Hong Kong, China) giving the keynote address.
Tuesday, May 13, 2008
Surgical Meeting
I attended the award ceremony as my brother-in-law was conferred a Fellow of the Royal Australasian College of Surgeons. The College of Surgeons Hong Kong too conferred their awards at the same conjoint event.
This was held in conjunction with the Conjoint Annual Scientific Congress in Hong Kong May12-16, 2008.
Below is a picture of Donald Tsang (Chief Executive, Special Administrative Region, Hong Kong, China) giving the keynote address.
This was held in conjunction with the Conjoint Annual Scientific Congress in Hong Kong May12-16, 2008.
Below is a picture of Donald Tsang (Chief Executive, Special Administrative Region, Hong Kong, China) giving the keynote address.
Monday, May 12, 2008
Are You Eating Right For Your Joint? Supplements:Osteoarthritis - Chondroitin
Chondroitin sulfate (CS) is a major component of the lining of joints. The structure of CS includes molecules related to glucosamine sulfate. CS levels have been reported to be reduced in joint cartilage affected by OA. Possibly as a result, CS supplementation may help restore joint function in people with OA.
Strong clinical evidence now supports the use of oral CS supplements for OA. Many double-blind trials have shown that CS supplementation consistently reduces pain, increases joint mobility, and/or shows evidence (including X-ray changes) of healing within joints of people with OA. Most trials have used 400 mg of CS taken two to three times per day. One trial found that taking the full daily amount (1,200 mg) at one time was as effective as taking 400 mg three times per day. Reduction in symptoms typically occurs within several months.
Strong clinical evidence now supports the use of oral CS supplements for OA. Many double-blind trials have shown that CS supplementation consistently reduces pain, increases joint mobility, and/or shows evidence (including X-ray changes) of healing within joints of people with OA. Most trials have used 400 mg of CS taken two to three times per day. One trial found that taking the full daily amount (1,200 mg) at one time was as effective as taking 400 mg three times per day. Reduction in symptoms typically occurs within several months.
Saturday, May 10, 2008
Friday, May 09, 2008
Are You Eating Right For Your Joints? - Supplements- Osteoarthritis (Glucosamine)
Glucosamine sulfate (GS), a nutrient derived from seashells, is a building block needed for the synthesis and repair of joint cartilage. GS supplementation has significantly reduced symptoms of osteoarthritis in many clinical trials.
While most research trials use 500 mg GS taken three times per day, results of a three-year, double-blind trial indicate that 1,500 mg taken once per day produces significant reduction of symptoms and halts degenerative changes seen by x-ray examination.
GS does not cure people with osteoarthritis, and they may need to take the supplement for the rest of their lives in order to maintain benefits. Fortunately, GS appears to be virtually free of side effects, even after three or more years of supplementation. Benefits from GS generally become evident after three to eight weeks of treatment.
There are some other studies reporting the clinical benefits of glucosamine hydrochloride (GH), another form of glucosamine. Despite the reported beneficial effects of GH, some investigators believe that the sulfate component of GS itself helps relieve OA, and that GS would therefore be more effective than GH.
While most research trials use 500 mg GS taken three times per day, results of a three-year, double-blind trial indicate that 1,500 mg taken once per day produces significant reduction of symptoms and halts degenerative changes seen by x-ray examination.
GS does not cure people with osteoarthritis, and they may need to take the supplement for the rest of their lives in order to maintain benefits. Fortunately, GS appears to be virtually free of side effects, even after three or more years of supplementation. Benefits from GS generally become evident after three to eight weeks of treatment.
There are some other studies reporting the clinical benefits of glucosamine hydrochloride (GH), another form of glucosamine. Despite the reported beneficial effects of GH, some investigators believe that the sulfate component of GS itself helps relieve OA, and that GS would therefore be more effective than GH.
Monday, May 05, 2008
Are You Eating Right For Your Joints? -Eating Right-Rheumathoid Arthritis
RHEUMATOID ARTHRITIS
The role of dietary fats in rheumatoid arthritis is complex, but potentially important. Feeding a high-fat diet to experimental animals that are susceptible to autoimmune disease increases the severity of the disease.
There is evidence that people with RA eat more fat, particularly animal fat, than those without RA. In short-term studies, diets completely free of fat reportedly helped people with RA; however, since at least some dietary fat is essential for humans, the significance of this finding is not clear. Preliminary evidence suggests that consumption of olive oil, rich in oleic acid, may decrease the risk of developing rheumatoid arthritis. One study, in which people with rheumatoid arthritis received either Fish oil or olive oil, found that olive oil capsules providing 6.8 g of oleic acid per day for 24 weeks produced modest clinical improvement and beneficial changes in immune function. However, as there was no placebo group in that study, the possibility of a placebo effect cannot be ruled out.
Strict vegetarian diets that were very low in fat have also been found to be helpful9,10. In the 1950s through the 1970s, Max Warmbrand, a naturopathic doctor, used a very low-fat diet for individuals with both rheumatoid arthritis and osteoarthritis. He recommended a diet free of meat, dairy, chemicals, sugar, eggs, and processed foods. Dr. Warmbrand claimed that his diet took at least six months to achieve noticeable results; a short-term (ten weeks) study with a similar approach failed to produce beneficial effects. In one trial, 14 weeks of a gluten-free (no wheat, rye, or barley), pure vegetarian diet, gradually changed to a lactovegetarian diet (permitting dairy), led to significant improvement in symptoms and objective laboratory measures of disease.
Fasting has been shown to improve the symptoms and signs of rheumatoid arthritis, but most people relapsed after the reintroduction of an omnivorous diet. However, when fasting was followed by a 12-month vegetarian diet, the benefits of fasting appeared to persist.
Rheumatoid arthritis may be linked to food allergies and sensitivities18. In many people, RA is made worse when they eat foods to which they are allergic or sensitive, and made better by avoiding these foods.
Lifestyle changes that may be helpful: Although exercise may increase pain initially, gentle exercises help people with RA. Many doctors recommend swimming, stretching, or walking.
The role of dietary fats in rheumatoid arthritis is complex, but potentially important. Feeding a high-fat diet to experimental animals that are susceptible to autoimmune disease increases the severity of the disease.
There is evidence that people with RA eat more fat, particularly animal fat, than those without RA. In short-term studies, diets completely free of fat reportedly helped people with RA; however, since at least some dietary fat is essential for humans, the significance of this finding is not clear. Preliminary evidence suggests that consumption of olive oil, rich in oleic acid, may decrease the risk of developing rheumatoid arthritis. One study, in which people with rheumatoid arthritis received either Fish oil or olive oil, found that olive oil capsules providing 6.8 g of oleic acid per day for 24 weeks produced modest clinical improvement and beneficial changes in immune function. However, as there was no placebo group in that study, the possibility of a placebo effect cannot be ruled out.
Strict vegetarian diets that were very low in fat have also been found to be helpful9,10. In the 1950s through the 1970s, Max Warmbrand, a naturopathic doctor, used a very low-fat diet for individuals with both rheumatoid arthritis and osteoarthritis. He recommended a diet free of meat, dairy, chemicals, sugar, eggs, and processed foods. Dr. Warmbrand claimed that his diet took at least six months to achieve noticeable results; a short-term (ten weeks) study with a similar approach failed to produce beneficial effects. In one trial, 14 weeks of a gluten-free (no wheat, rye, or barley), pure vegetarian diet, gradually changed to a lactovegetarian diet (permitting dairy), led to significant improvement in symptoms and objective laboratory measures of disease.
Fasting has been shown to improve the symptoms and signs of rheumatoid arthritis, but most people relapsed after the reintroduction of an omnivorous diet. However, when fasting was followed by a 12-month vegetarian diet, the benefits of fasting appeared to persist.
Rheumatoid arthritis may be linked to food allergies and sensitivities18. In many people, RA is made worse when they eat foods to which they are allergic or sensitive, and made better by avoiding these foods.
Lifestyle changes that may be helpful: Although exercise may increase pain initially, gentle exercises help people with RA. Many doctors recommend swimming, stretching, or walking.
Sunday, May 04, 2008
Are You Eating Right For Your Joints? -Eating Right-Osteoarthritis
Staying at your ideal weight will also help relieve pressure on your hips and knees. It will also help to control the uric acid levels.
Antioxidants are also useful in controlling the free radical damage to the joints in inflammatory joint diseases.
Osteoarthritis
Unlike other forms of forms of arthritis, your risk of developing osteoarthritis is largely related to lifestyle factors like diet, weight, exercise, and previous injury. In fact, dietary and lifestyle changes can have a huge affect on the prevention and management of osteoarthritis. But where do you begin? There exists only preliminary research on the effects of nutrition on osteoarthritis, but these results are promising. At the same time, there are many claims about dietary supplements, foods, and other substances that have no research to back them up. This article will help you separate the facts from the fiction when it comes to fighting osteoarthritis with dietary changes. Keep in mind that nutrition is just one of the many factors affecting osteoarthritis, and you should always create a prevention or treatment plan along with your doctor's recommendations.
Fighting Osteoarthritis with the Right Food Choices
According to preliminary nutrition research, the following nutrients and substances in foods may benefit osteoarthritis.
Vitamin C may help reduce the progression of osteoarthritis. Vitamin C is involved in the formation of both collagen and proteoglycans (two major components of cartilage, which cushions the joints). Vitamin C is also a powerful antioxidant that helps to counteract the effects of free radicals in the body, which can damage cartilage.
* Vitamin C is found in citrus fruits, strawberries, peppers, kiwi, cantaloupe, green-leafy vegetables, cauliflower, tomatoes, potatoes, and pineapple.
* While most adults need between 75 mg (women) and 90 mg (men) of vitamin C each day, osteoarthritis experts suggest consuming 200 milligrams of vitamin C daily. Use the following chart as a reference guide to meet your needs.
Vitamin C Sources mg
Acerola cherries, 1 cup 820
Red bell pepper, 1 cup 280
Guava, 1 medium 165
Broccoli, 1 cup 120
Orange, 1 medium 120
Green bell pepper, 1 cup 120
Cauliflower (cooked), 1 cup 100
Papaya, 1 medium 95
Strawberries, 1 cup 90
Kale (cooked), 1 cup 85
Cabbage greens (boiled), 1 cup 80
Orange juice, 3/4 cup 75
Cantaloupe, 1 cup 70
Kiwi, 1 medium 60
Grapefruit juice, 3/4 cup 60
Beta-carotene is another antioxidant that also seems to help reduce the risk of osteoarthritis progression.
* Beta-carotene is found in red, yellow, and orange fruits and vegetables (pumpkin, cantaloupe, peppers, carrots) and many dark-green leafy vegetables (spinach, kale, Romaine lettuce).
* While most adults need about 2,330 International Units (IU) of beta-carotene each day, osteoarthritis experts recommend 9,000 IU of beta-carotene daily. Use the following chart as a reference guide to meet your needs. (Please note that while some foods have high levels of beta-carotene, it is non-toxic. Your body will only utilize what it needs.)
Beta Carotene Sources IU
Sweet potato (baked), 1 medium 28,058
Carrots (cooked), 1 cup 26,835
Spinach (boiled), 1 cup 22,916
Kale (boiled), 1 cup 19,116
Pumpkin pie, 1 slice 12,431
Carrot (raw), 1 medium 8,666
Butternut Squash (boiled), 1 cup 8,014
Spinach (raw), 1 cup 2,813
Mango, 1 cup sliced 1,262
Oatmeal, 1 pack instant 947
Tomato juice, 6 oz 819
Peach, 1 medium 319
Red pepper, 3" ring 313
Vitamin D is necessary for proper calcium absorption and bone structure, which are crucial in proper joint functioning. A low intake of vitamin D appears to increase cartilage loss.
* Vitamin D is known as the sunshine vitamin because your body can make it when your skin is exposed to ultraviolet sunlight—all you need is 15 minutes of exposure (face, arms and legs), without wearing SPF (it blocks your ability to make this conversion), three to four times a week. However, it may be difficult for some to meet the suggested 400 IU of vitamin D daily, including people who do not get outdoors much, people who are bundled up during the winter months with little sun exposure, and for older people whose skin is less efficient at this conversion.
* Fortified milk and cereals, eggs, tuna, and fish-liver oils all help the body obtain vitamin D. Supplements are another option, but always discuss that with your health care provider first.
* Recommended vitamin D intake ranges from 200 IU (for adults up to age 50) to 600 IU (for adults over age 70), but osteoarthritis experts suggest at least 400 International Units (IU) daily. Use the following chart as a reference guide to meet your needs.
Vitamin D Sources IU
Cod liver oil, 1 Tbsp 1,360
Salmon, 3.5 oz 360
Mackerel, 3.5 oz 345
Tuna (canned), 3 oz 200
Sardines (canned), 1.75 oz 250
Milk, D-fortified, 1 cup 100
Cereals, D-fortified, 1 cup 40
Egg (or egg yolk), 1 medium 20
Vitamin D supplement 200-400
Omega-3 fatty acids suppress inflammation and are used to form the outer membranes of joint cells. Omega-6 fatty acids, on the other hand, promote inflammation which can contribute to the pain and stiffness of osteoarthritis. Most people consume approximately 10 times more of the inflammation-promoting omega-6's than they do the anti-inflammatory omega-3's.
* Decrease your intake of omega-6 fatty acids by cutting back on corn, safflower and cottonseed oil. Limit your intake, as much as possible, of saturated fats and trans-fatty acids.
* Omega-3 fatty acids are found in cold-water fish (such as salmon, halibut, tuna and sardines), pecans, walnuts, soy foods (tofu, soybean oil), olive and canola oils, flaxseeds, and flaxseed oil.
* Nutrition and health experts recognize that omega-3's are healthy and should be a part of your diet, but have not yet established a recommended daily intake. Osteoarthritis experts suggest three grams of omega-3 fatty acids daily (with 0.7 grams coming from fish sources). Use the following chart as a reference guide to meet your needs.
Antioxidants are also useful in controlling the free radical damage to the joints in inflammatory joint diseases.
Osteoarthritis
Unlike other forms of forms of arthritis, your risk of developing osteoarthritis is largely related to lifestyle factors like diet, weight, exercise, and previous injury. In fact, dietary and lifestyle changes can have a huge affect on the prevention and management of osteoarthritis. But where do you begin? There exists only preliminary research on the effects of nutrition on osteoarthritis, but these results are promising. At the same time, there are many claims about dietary supplements, foods, and other substances that have no research to back them up. This article will help you separate the facts from the fiction when it comes to fighting osteoarthritis with dietary changes. Keep in mind that nutrition is just one of the many factors affecting osteoarthritis, and you should always create a prevention or treatment plan along with your doctor's recommendations.
Fighting Osteoarthritis with the Right Food Choices
According to preliminary nutrition research, the following nutrients and substances in foods may benefit osteoarthritis.
Vitamin C may help reduce the progression of osteoarthritis. Vitamin C is involved in the formation of both collagen and proteoglycans (two major components of cartilage, which cushions the joints). Vitamin C is also a powerful antioxidant that helps to counteract the effects of free radicals in the body, which can damage cartilage.
* Vitamin C is found in citrus fruits, strawberries, peppers, kiwi, cantaloupe, green-leafy vegetables, cauliflower, tomatoes, potatoes, and pineapple.
* While most adults need between 75 mg (women) and 90 mg (men) of vitamin C each day, osteoarthritis experts suggest consuming 200 milligrams of vitamin C daily. Use the following chart as a reference guide to meet your needs.
Vitamin C Sources mg
Acerola cherries, 1 cup 820
Red bell pepper, 1 cup 280
Guava, 1 medium 165
Broccoli, 1 cup 120
Orange, 1 medium 120
Green bell pepper, 1 cup 120
Cauliflower (cooked), 1 cup 100
Papaya, 1 medium 95
Strawberries, 1 cup 90
Kale (cooked), 1 cup 85
Cabbage greens (boiled), 1 cup 80
Orange juice, 3/4 cup 75
Cantaloupe, 1 cup 70
Kiwi, 1 medium 60
Grapefruit juice, 3/4 cup 60
Beta-carotene is another antioxidant that also seems to help reduce the risk of osteoarthritis progression.
* Beta-carotene is found in red, yellow, and orange fruits and vegetables (pumpkin, cantaloupe, peppers, carrots) and many dark-green leafy vegetables (spinach, kale, Romaine lettuce).
* While most adults need about 2,330 International Units (IU) of beta-carotene each day, osteoarthritis experts recommend 9,000 IU of beta-carotene daily. Use the following chart as a reference guide to meet your needs. (Please note that while some foods have high levels of beta-carotene, it is non-toxic. Your body will only utilize what it needs.)
Beta Carotene Sources IU
Sweet potato (baked), 1 medium 28,058
Carrots (cooked), 1 cup 26,835
Spinach (boiled), 1 cup 22,916
Kale (boiled), 1 cup 19,116
Pumpkin pie, 1 slice 12,431
Carrot (raw), 1 medium 8,666
Butternut Squash (boiled), 1 cup 8,014
Spinach (raw), 1 cup 2,813
Mango, 1 cup sliced 1,262
Oatmeal, 1 pack instant 947
Tomato juice, 6 oz 819
Peach, 1 medium 319
Red pepper, 3" ring 313
Vitamin D is necessary for proper calcium absorption and bone structure, which are crucial in proper joint functioning. A low intake of vitamin D appears to increase cartilage loss.
* Vitamin D is known as the sunshine vitamin because your body can make it when your skin is exposed to ultraviolet sunlight—all you need is 15 minutes of exposure (face, arms and legs), without wearing SPF (it blocks your ability to make this conversion), three to four times a week. However, it may be difficult for some to meet the suggested 400 IU of vitamin D daily, including people who do not get outdoors much, people who are bundled up during the winter months with little sun exposure, and for older people whose skin is less efficient at this conversion.
* Fortified milk and cereals, eggs, tuna, and fish-liver oils all help the body obtain vitamin D. Supplements are another option, but always discuss that with your health care provider first.
* Recommended vitamin D intake ranges from 200 IU (for adults up to age 50) to 600 IU (for adults over age 70), but osteoarthritis experts suggest at least 400 International Units (IU) daily. Use the following chart as a reference guide to meet your needs.
Vitamin D Sources IU
Cod liver oil, 1 Tbsp 1,360
Salmon, 3.5 oz 360
Mackerel, 3.5 oz 345
Tuna (canned), 3 oz 200
Sardines (canned), 1.75 oz 250
Milk, D-fortified, 1 cup 100
Cereals, D-fortified, 1 cup 40
Egg (or egg yolk), 1 medium 20
Vitamin D supplement 200-400
Omega-3 fatty acids suppress inflammation and are used to form the outer membranes of joint cells. Omega-6 fatty acids, on the other hand, promote inflammation which can contribute to the pain and stiffness of osteoarthritis. Most people consume approximately 10 times more of the inflammation-promoting omega-6's than they do the anti-inflammatory omega-3's.
* Decrease your intake of omega-6 fatty acids by cutting back on corn, safflower and cottonseed oil. Limit your intake, as much as possible, of saturated fats and trans-fatty acids.
* Omega-3 fatty acids are found in cold-water fish (such as salmon, halibut, tuna and sardines), pecans, walnuts, soy foods (tofu, soybean oil), olive and canola oils, flaxseeds, and flaxseed oil.
* Nutrition and health experts recognize that omega-3's are healthy and should be a part of your diet, but have not yet established a recommended daily intake. Osteoarthritis experts suggest three grams of omega-3 fatty acids daily (with 0.7 grams coming from fish sources). Use the following chart as a reference guide to meet your needs.
Wednesday, April 30, 2008
God's signature foods (12)
Onions look like body cells. Today's research shows that onions help clear waste materials from all of the body cells They even produce tears which wash the epithelial layers of the eyes
God's signature foods (11)
Grapefruits, Oranges , and other Citrus fruits look just like the mammary glands of the female and actually assist the health of the breasts and the movement of lymph in and out of the breasts.

Tuesday, April 29, 2008
God's signature foods (9)
Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.
God's signature foods (8)
Figs are full of seeds and hang in twos when they grow. Figs increase the motility of male sperm and increase the numbers of sperm as well to overcome male sterility.
God's signature foods (7)
Eggplant, Avocadoes and Pears target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats 1 avocado a week, it balances hormones, sheds unwanted birth weight and prevents cervical cancers. And how profound is this? .... It takes exactly 9 months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemica l cons tituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).
Monday, April 28, 2008
God's signature foods (6)
Celery, Bok Choy, Rhubarb and more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don't have enough sodium in your diet the body pulls it from the bones, making them weak. These foods replenish the skeletal needs of the body.
God's signature foods (5)
Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.
God's signature foods (4)
A Walnut looks like a little brain, a left and right hemisphere, upper cerebrums and lower cerebellums. Even the wrinkles or folds are on the nut just like the neo-cortex. We now know that walnuts help develop over 3 dozen neuron-transmitters for brain function.
Sunday, April 27, 2008
God's signature foods (3)
Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows that grapes are also profound heart and blood vitalizing food.
God's signature foods (2)
A Tomato has four chambers and is red. The heart is red and has four chambers. All of the research shows tomatoes are indeed pure heart and blood food.
Saturday, April 26, 2008
God's signature foods (1)
A sliced Carrot looks like the human eye The pupil, iris and radiating lines look just like the human eye...and YES science now shows that carrots greatly enhance blood flow to and function of the eyes.
Tuesday, April 22, 2008
Are You Eating Right For Your Joints? - Signs & Symptoms
The main signs and symptoms are:
• Pain
• Swelling
• Stiffness
• Joint deformities
These arthritis symptoms may come up suddenly or slowly over time and may also include sleeplessness, fatigue, depression, and muscle aches.
Many people will experience some difficulty functioning at home, at work or at play because of joint pain, stiffness and loss of motion regardless of the type of arthritis they have. Getting out of bed in the morning, buttoning buttons, writing, sewing, meal preparation, dressing, sleeping, walking, climbing stairs, arising from a chair or a toilet seat and attending to matters of personal hygiene may all be impaired to some degree by arthritis pain and joint stiffness. A lot of people find that impairment of mobility is more distressing to them than arthritis pain
• Pain
• Swelling
• Stiffness
• Joint deformities
These arthritis symptoms may come up suddenly or slowly over time and may also include sleeplessness, fatigue, depression, and muscle aches.
Many people will experience some difficulty functioning at home, at work or at play because of joint pain, stiffness and loss of motion regardless of the type of arthritis they have. Getting out of bed in the morning, buttoning buttons, writing, sewing, meal preparation, dressing, sleeping, walking, climbing stairs, arising from a chair or a toilet seat and attending to matters of personal hygiene may all be impaired to some degree by arthritis pain and joint stiffness. A lot of people find that impairment of mobility is more distressing to them than arthritis pain
Are You Eating Right For Your Joints? - How a joint works?
The main signs and symptoms are:
• Pain
• Swelling
• Stiffness
• Joint deformities
These arthritis symptoms may come up suddenly or slowly over time and may also include sleeplessness, fatigue, depression, and muscle aches.
Many people will experience some difficulty functioning at home, at work or at play because of joint pain, stiffness and loss of motion regardless of the type of arthritis they have. Getting out of bed in the morning, buttoning buttons, writing, sewing, meal preparation, dressing, sleeping, walking, climbing stairs, arising from a chair or a toilet seat and attending to matters of personal hygiene may all be impaired to some degree by arthritis pain and joint stiffness. A lot of people find that impairment of mobility is more distressing to them than arthritis pain
• Pain
• Swelling
• Stiffness
• Joint deformities
These arthritis symptoms may come up suddenly or slowly over time and may also include sleeplessness, fatigue, depression, and muscle aches.
Many people will experience some difficulty functioning at home, at work or at play because of joint pain, stiffness and loss of motion regardless of the type of arthritis they have. Getting out of bed in the morning, buttoning buttons, writing, sewing, meal preparation, dressing, sleeping, walking, climbing stairs, arising from a chair or a toilet seat and attending to matters of personal hygiene may all be impaired to some degree by arthritis pain and joint stiffness. A lot of people find that impairment of mobility is more distressing to them than arthritis pain
Sunday, April 20, 2008
Running in pouring rain
These days it pours every evening. It is hard to get to jog or run in the evenings, so one has to get used to running in the wet.
Wrap the car keys in a plastic bag so it does not get wet and I'll be right.
Here is a picture of me after 2 rounds at Taman Tun hill. It was pouring when I started running and till I finished but it was so refreshing.
Singapore's Biopolis at Beuno Vista
Last week I went to Health Sciences Authority in Singapore. It is located at the Helios building. The buildings are all scientific names like Nanos, Genome etc.
Friday, April 18, 2008
Are You Eating Right For Your Joints? - How a joint works?
In simple terms, a joint is an area of the body where two or more bones are joined together using a network of muscles, tendons, ligaments, and cartilage. Muscles are attached to bones with tendons (flexible, fibrous cords of tissue). Muscles create movement in the joint, and they also help stabilize the joint. Smooth articular cartilage encases the bones in the joint and helps promote friction-free movement, while pads of cartilage help absorb shock. Ligaments are tough bands of fibrous tissues that bind the joint together. The entire joint is surrounded by a sheath or a glove of strong fibrous material called the joint capsule. The synovial lining of the joint capsule secretes tiny amounts of fluid that lubricate the joint. In addition, some joints (such as in the shoulder and the knee) are supplemented by bursa sacs (bursae), little fluid-filled sacs that help cushion the joint and reduce friction.
The human body has many different kinds of joints from simple a hinge joint such as the elbow to very complex joints such as the hip and shoulders which can move in many different directions. In addition, some joints must be able to withstand tremendous weights and forces; the knee, for example, must support the weight of the entire body as it moves through space. Furthermore, pressure on the knee is magnified when you run, climb stairs, or walk on an uneven surface.
The human body has many different kinds of joints from simple a hinge joint such as the elbow to very complex joints such as the hip and shoulders which can move in many different directions. In addition, some joints must be able to withstand tremendous weights and forces; the knee, for example, must support the weight of the entire body as it moves through space. Furthermore, pressure on the knee is magnified when you run, climb stairs, or walk on an uneven surface.
Thursday, April 17, 2008
Truste Skin Care
This is a shelf with some Truste products of which I am the Medical Advisor.This Swiss range of skin care uses Solano Complex a combination of over 300 phytonutrients with lycopene, nanotechnology and liposomal technology.
Wednesday, April 16, 2008
Are You Eating Right For Your Joints? - Intro
Arthritis is a joint disorder featuring inflammation. A joint is an area of the body where two different bones meet. A joint functions to move the body parts connected by its bones. Arthritis literally means inflammation of one or more joints.
Arthritis is frequently accompanied by joint pain. Joint pain is referred to as arthralgia.
There are many forms of arthritis (over 100 and growing). The forms range from those related to wear and tear of cartilage (such as osteoarthritis) to those associated with inflammation resulting from an overactive immune system (such as rheumatoid arthritis). Together, the many forms of arthritis make up the most common chronic illness in the United States.
The causes of arthritis depend on the form of arthritis. Causes include injury (leading to osteoarthritis), abnormal metabolism (such as gout and pseudogout), inheritance, infections, and unclear reasons (such as rheumatoid arthritis and systemic lupus erythematosus).
Arthritis is classified as one of the rheumatic diseases. These are conditions that are different individual illnesses, with differing features, treatments, complications, and prognosis. They are similar in that they have a tendency to affect the joints, muscles, ligaments, cartilage, tendons, and many have the potential to affect internal body areas.
PREVALENT DISEASE
Arthritis is one of the most pervasive diseases and the leading cause of disability. Joint diseases account for half of all chronic conditions in people aged 60 or over1. Worldwide statistics also show that 1 child in 1000 has a form of juvenile arthritis2.
For most people arthritis pain and inflammation cannot be avoided as the body ages. In fact, most people over the age of 50 show some signs of arthritis. Joints naturally degenerate over time. Fortunately, arthritis can be managed through a combination of medication, exercise, rest, weight-management, nutrition, and, in some cases, surgery. Your doctor can tell if you have arthritis through blood tests and x-rays. He or she will then be able to help you decide on the best treatment for your case.
WHO IS AFFECTED BY ARTHRITIS?
Arthritis became more common with age and was more commonly reported by women than men. However, arthritis suffers include children and adults. Approximately 350 million people worldwide have arthritis. More than half of those with arthritis are under 65 years of age.
Osteoarthritis, the most common form of arthritis, became even more common in recent years. Gout also appears to be on the rise. Almost 9% of people reporting arthritis said arthritis limited their activities. So arthritis not only affects the ability of a person to perform daily chores but also a social and economic cost to the country at large.
It has been estimated that the total cost of the arthritis bill for the United States, in terms of hospitalization, doctor visits, medications, physical therapies, nursing home care, lost wages, early death, and family discord is over $50 billion dollars annually.
This does not include the nearly $2 billion spent each year in the United States on unproven remedies by patients addressing their symptoms on their own.
The total costs of arthritis in our nation cannot be underscored, despite the fact that such public health economic data may not be available currently.
Arthritis is frequently accompanied by joint pain. Joint pain is referred to as arthralgia.
There are many forms of arthritis (over 100 and growing). The forms range from those related to wear and tear of cartilage (such as osteoarthritis) to those associated with inflammation resulting from an overactive immune system (such as rheumatoid arthritis). Together, the many forms of arthritis make up the most common chronic illness in the United States.
The causes of arthritis depend on the form of arthritis. Causes include injury (leading to osteoarthritis), abnormal metabolism (such as gout and pseudogout), inheritance, infections, and unclear reasons (such as rheumatoid arthritis and systemic lupus erythematosus).
Arthritis is classified as one of the rheumatic diseases. These are conditions that are different individual illnesses, with differing features, treatments, complications, and prognosis. They are similar in that they have a tendency to affect the joints, muscles, ligaments, cartilage, tendons, and many have the potential to affect internal body areas.
PREVALENT DISEASE
Arthritis is one of the most pervasive diseases and the leading cause of disability. Joint diseases account for half of all chronic conditions in people aged 60 or over1. Worldwide statistics also show that 1 child in 1000 has a form of juvenile arthritis2.
For most people arthritis pain and inflammation cannot be avoided as the body ages. In fact, most people over the age of 50 show some signs of arthritis. Joints naturally degenerate over time. Fortunately, arthritis can be managed through a combination of medication, exercise, rest, weight-management, nutrition, and, in some cases, surgery. Your doctor can tell if you have arthritis through blood tests and x-rays. He or she will then be able to help you decide on the best treatment for your case.
WHO IS AFFECTED BY ARTHRITIS?
Arthritis became more common with age and was more commonly reported by women than men. However, arthritis suffers include children and adults. Approximately 350 million people worldwide have arthritis. More than half of those with arthritis are under 65 years of age.
Osteoarthritis, the most common form of arthritis, became even more common in recent years. Gout also appears to be on the rise. Almost 9% of people reporting arthritis said arthritis limited their activities. So arthritis not only affects the ability of a person to perform daily chores but also a social and economic cost to the country at large.
It has been estimated that the total cost of the arthritis bill for the United States, in terms of hospitalization, doctor visits, medications, physical therapies, nursing home care, lost wages, early death, and family discord is over $50 billion dollars annually.
This does not include the nearly $2 billion spent each year in the United States on unproven remedies by patients addressing their symptoms on their own.
The total costs of arthritis in our nation cannot be underscored, despite the fact that such public health economic data may not be available currently.
Sunday, April 13, 2008
10 course meals
I attended a dinner function with dad and gees I am so sick of eating all the junk.
Studies have shown that those who eat lesser amount of food lives longer (of course must be adequately nourished).
“Man lives on one quarter of what he eats. On the other three quarters his doctor lives”
– Carving on Egyptian pyramid
Friday, April 11, 2008
Talk at Grace Assembly (Klang)
I will be speaking at Grace (Klang) on the 31st May at 8pm in Mandarin.
My topic will be "Age Without Getting Old".
My topic will be "Age Without Getting Old".
Wednesday, April 09, 2008
USA here we come! Megamax GO!GO!GO!
This picture was taken in Hong Kong 24th March 2008 just before I gave a talk on Live Cell Therapy and the Immune System.The guy in the middle is Mr.Philip Forte who is the President of Megamax USA. Soon our programs, talks and health education training will reach into the United States of America. It is a privilege to meet a man of Mr.Forte's caliber and we look forward to work with him in the US.
Sunday, April 06, 2008
Staying Healthy, Staying Vital - published 2003
This is my most comprehensive book thus far. It took me 7 months to gather materials, 6 months to write and 3 months to edit (with help) at a time where I had not much to do and spent 6 hours a day on the book. Many doctors, pharmacist and nutritionist have said it is very informative. But this is my least salable book as it is a bit thick. Malaysians tend to want to read thin booklets and feed off leaflets that are created by marketing companies. All my thin books are selling well off the shelf in the bookstores.PREFACE
Welcome! We certainly live in exciting times as medical science brings us closer to immortality, we can now live fuller and more enriching lives even with advancing years.
In recent time there has been a great explosion of interest in health, wellness and health supplements. In Malaysia, there are now over 33,000 products registered with the Ministry of Health and most of them are food supplements or traditional medicines. This underestimates the number of actual products in the market as there are many products that are unregistered and sold illegally.
Often promoters of these products will make many claims. For the average individual it is difficult to validate all these claims and decide what is really appropriate for their condition.
Far too often, these products offer a panacea or a cure-all promise. They tend to give people an idea that a pill or nutritional supplement will do wonders even without modifications to lifestyle such as diet and exercise. Of more serious concern is that large amounts of nutritional supplements, traditional medicines and extremely strong protein supplements, are being recommended and sold by people with little understanding of health sciences, motivated only by commercial interests.
Healthy living is not just about a pill, a particular diet or exercise regimen. It is an attitude that encompasses diet, exercise and many other factors. The explosion in health matters is legitimate, as it is estimated that over 80 percent of all illnesses have environmental and lifestyle causes. But the public should be given correct information.
Over the years I have seen health from different perspectives – from the viewpoint of a western-educated physician, where I received my training, the incentive-motivated pharmaceutical Sales Representative, a Sales/Marketing Manager of a multi-national drug company, Medical Director of two American health care companies selling pharmaceuticals, vitamins, anesthesia, skin care products, medical & pediatric nutrition; the Head of Scientific Affairs (Asia) of a German multinational pharmaceutical firm and as a sports-loving doctor. I am also an adviser to 2 large manufacturing plants (with combined output >170 million capsules per month) and familiar with Good Manufacturing Practices, QA, QC and regional regulatory policies and requirements. I have also trained and consulted for several large global MLM companies and have spoken in USA, Australia, New Zealand, Singapore, China, Hong Kong, Taiwan, Philippines and Indonesia.
I have learnt to see the merit in each health discipline and not to be myopic by espousing only one school of thought. What this book aims to do is to put all these many claims into a balanced perspective, so that we do not look at individual tree trunks in a jungle with regard to our health, but to appreciate the overall forest.
Your total health is dependent on living in newness and wholeness of life, and should not be a slave to a product or a particular diet. Man is born free, but indeed, everywhere in his life, he is in chains. It is the truth that sets him free.
Dr. Victor Chen
Nutrients for Diabetes - Quercetin
Quercetin enhances insulin secretion, protects the pancreatic beta cells from free radicals, and inhibits platelet aggregation (clumping together). It can also decrease the accumulation of sorbitol, a sugar, in the eye, which can delay the onset of cataracts.
Saturday, April 05, 2008
www.healthy100.biz
Visit Dr.Ignatius Augustine's website.
He is the Medical Director of Healthy 100. One of the primary purpose of the Healthy100 program is to help counteract the current epidemic of obesity and overweight that is plaguing most nations of the world. The state of being obese and overweight also puts a person at a greater risk of heart disease, cancers, strokes and a myriad of health problems.
Wednesday, April 02, 2008
Talk at Grace Assembly
This Saturday I will be giving a talk entitled "God's Battle Plan For Cardiovascular Disease" at 8am in Grace Assembly. PJ (Market Place Ministry).
Tuesday, April 01, 2008
Can vegetarians take certain health products?
Can vegetarians take certain health products like placenta or capsule made of animal gelatin?
As for the vegetarian, is he or she a vegetarian for health or religious convictions? If it is for health reasons, then, the truth is these health products is good for health, unlike eating chunks of meats bred with growth hormones and antibiotics. Indeed humans were designed to eat more veggies than meat.
If it is for religious reasons then we can go to the root of their abstinence. Gautama (Buddha) was an Indian prince who left the comfort of his palace to live a life devoid of the richness and goodness. He wanted to seek questions to life -i.e why humans were suffering?. He was a Hindu but did not agree with the Indian caste system and was frustrated Hinduism provided no answer to human suffering. According to Gautama all suffering including hunger, disease were because of consciousness of the 'self'. His answer to avoid suffering is to have no desires at all, including craving for food and meat. They avoid meat as a way of avoiding humanly desires and cravings, but placenta is for HEALTH and not a craving.
Gautama taught that humans were born into this world with a debt from previous life. In this current life, we can either pay off or add to the debt according to the way we conduct ourselves this lifetime. This includes not killing living beings and animals. The aim is to do more good than bad to reach Nirvana whereby you simply cease to exist at all, and then all suffering is ended as you just don't exist anymore. But again there is no killing of animals with our placenta.
I have personally read the 4 books and 5 jings, Mencius and Dao De Jing (Lao Zi) in 2-3 different English translations. If you read the Confucius Analects, the disciples of Confucius paid tribute to their master's holiness and wisdom. Confucius in his teachings had alluded to "Heaven" replied that he is not the holy one. In his Analects, he said if the Holy One was to come He will be found in the west. His disciples went to the west (India) and found Buddha, That is how Buddhism came into China. (If they went further west it will be Jerusalem - they didn't go far enough).
As for the vegetarian, is he or she a vegetarian for health or religious convictions? If it is for health reasons, then, the truth is these health products is good for health, unlike eating chunks of meats bred with growth hormones and antibiotics. Indeed humans were designed to eat more veggies than meat.
If it is for religious reasons then we can go to the root of their abstinence. Gautama (Buddha) was an Indian prince who left the comfort of his palace to live a life devoid of the richness and goodness. He wanted to seek questions to life -i.e why humans were suffering?. He was a Hindu but did not agree with the Indian caste system and was frustrated Hinduism provided no answer to human suffering. According to Gautama all suffering including hunger, disease were because of consciousness of the 'self'. His answer to avoid suffering is to have no desires at all, including craving for food and meat. They avoid meat as a way of avoiding humanly desires and cravings, but placenta is for HEALTH and not a craving.
Gautama taught that humans were born into this world with a debt from previous life. In this current life, we can either pay off or add to the debt according to the way we conduct ourselves this lifetime. This includes not killing living beings and animals. The aim is to do more good than bad to reach Nirvana whereby you simply cease to exist at all, and then all suffering is ended as you just don't exist anymore. But again there is no killing of animals with our placenta.
I have personally read the 4 books and 5 jings, Mencius and Dao De Jing (Lao Zi) in 2-3 different English translations. If you read the Confucius Analects, the disciples of Confucius paid tribute to their master's holiness and wisdom. Confucius in his teachings had alluded to "Heaven" replied that he is not the holy one. In his Analects, he said if the Holy One was to come He will be found in the west. His disciples went to the west (India) and found Buddha, That is how Buddhism came into China. (If they went further west it will be Jerusalem - they didn't go far enough).
Nutrients for Diabetes - oils
Safflower oil and cod liver oils - are powerful natural antioxidants. It has been used to improve diabetic neuropathy. It has been shown to be helpful for improving damaged nerve function, which is common in diabetes.
Sunday, March 30, 2008
Nutrients for Diabetes - Spirulina
Spirulina is a rich source of nutrients, containing up to 70% protein, B-complex vitamins, phycocyanin, chlorophyll, beta-carotene, vitamin E, and numerous minerals. A study of people with type 2 diabetes mellitus reports that spirulina may reduce fasting blood sugar levels after two months of treatment.
Friday, March 28, 2008
Losing Fitness
Gees!
Since last Thursday (20th) I have done no exercise. A person lose fitness after 48 hours.
Today, I did the treadmill and ran 5.3km in 30 mins (all 85kg of me pounding on the poor machine). Well it is short of what I usually do but guess I just have to start regaining fitness again. So all of you please try not to skip exercise for more than 48 hours.
Tomorrow I will swim as it will allow my lower body muscle group to rest. When I swim free style it is 80% upper body strength and 20% lower body strength. For sports longevity, it is important to cross train (i.e cross over to train different muscle groups).
Lets hope I have not lost touch too much and can finish my 50 laps (2.5km) within an hour :-0.
I did a Graduate Diploma in Sports Medicine under the WAIS. It has been useful knowledge ever since.
Since last Thursday (20th) I have done no exercise. A person lose fitness after 48 hours.
Today, I did the treadmill and ran 5.3km in 30 mins (all 85kg of me pounding on the poor machine). Well it is short of what I usually do but guess I just have to start regaining fitness again. So all of you please try not to skip exercise for more than 48 hours.
Tomorrow I will swim as it will allow my lower body muscle group to rest. When I swim free style it is 80% upper body strength and 20% lower body strength. For sports longevity, it is important to cross train (i.e cross over to train different muscle groups).
Lets hope I have not lost touch too much and can finish my 50 laps (2.5km) within an hour :-0.
I did a Graduate Diploma in Sports Medicine under the WAIS. It has been useful knowledge ever since.
Sunday, March 23, 2008
Friday, March 21, 2008
Nutrients for Diabetes - Selenium
Selenium’s control of free radical production has been postulated to also be of benefit in preventing glucose intolerance and the complications of diabetes.
Monday, March 17, 2008
Nutrients for Diabetes - Magnesium
Magnesium levels are significantly lowered in diabetics, and lowest in those with severe retinopathy. Studies suggest that a deficiency in magnesium may worsen the blood sugar control in Type 2 diabetes. Scientists believe that a deficiency of magnesium interrupts insulin secretion in the pancreas and increases insulin resistance in the body's tissues. Studies suggest that a deficiency in magnesium may worsen the blood sugar control in Type 2 diabetes. Scientists believe that a deficiency of magnesium interrupts insulin secretion in the pancreas and increases insulin resistance in the body's tissues.
Supplementation with magnesium leads to improved insulin production in elderly people with Type 2 diabetes. Elders without diabetes may also produce more insulin as a result of magnesium supplements. Insulin requirements are lower in people with Type 1 diabetes who supplement with magnesium.
Diabetes-induced damage to the eyes is more likely to occur to magnesium-deficient people with Type 1 diabetes (IDDM). In pregnant women with IDDM who are magnesium deficient, the lack of magnesium may even account for the high rate of spontaneous abortion and birth defects associated with IDDM. Low magnesium levels appears to be a significant risk factor in the development of cardiovascular disease, particularly coronary artery spasm.
Many doctors of natural medicine recommend that diabetics with normal kidney function supplement with 300-400 mg of magnesium per day.
Supplementation with magnesium leads to improved insulin production in elderly people with Type 2 diabetes. Elders without diabetes may also produce more insulin as a result of magnesium supplements. Insulin requirements are lower in people with Type 1 diabetes who supplement with magnesium.
Diabetes-induced damage to the eyes is more likely to occur to magnesium-deficient people with Type 1 diabetes (IDDM). In pregnant women with IDDM who are magnesium deficient, the lack of magnesium may even account for the high rate of spontaneous abortion and birth defects associated with IDDM. Low magnesium levels appears to be a significant risk factor in the development of cardiovascular disease, particularly coronary artery spasm.
Many doctors of natural medicine recommend that diabetics with normal kidney function supplement with 300-400 mg of magnesium per day.
Wednesday, March 12, 2008
Wednesday, March 05, 2008
Nutrients for Diabetes - Manganese
Manganese is an important cofactor in the key enzymes of glucose metabolism. Diabetics have been shown to have only one-half the manganese of normal individuals
Sunday, March 02, 2008
Wednesday, February 27, 2008
Nutrients for Diabetes - Carnitine
Carnitine is a substance needed for the body to properly use fat for energy. When diabetics are given carnitine (1 mg per 2.2 pounds of body weight), high blood levels of fats-both cholesterol and triglycerides-dropped 25-39% in just ten days. In addition, carnitine improves the breakdown of fatty acids, possibly playing a role in preventing diabetic ketoacidosis.
Sunday, February 24, 2008
Nutrients for Diabetes - Taurine
Taurine is an amino acid found in protein-rich food. People with diabetes have low taurine levels, that leads to "thickened" blood-a condition which increases the risk of heart disease. Supplementing taurine restores taurine levels to normal and corrects the problem of blood viscosity within three months.
Thursday, February 21, 2008
Wednesday, February 20, 2008
Nutrients for Diabetes - Biotin
Biotin- is a B vitamin needed to process glucose. One study showed that Type 1 diabetics given 16mgs of Biotin for one week cut their fasting glucose by 50%. A type 2 study showed similar results. There is also some indication that Biotin helps relieve pain from diabetic nerve damage.
Saturday, February 16, 2008
Nutrients for Diabetes - Zinc
Zinc contributes many factors in correct insulin function. Zinc is necessary for the pancreas to produce insulin and allows insulin to work effectively, it also helps protect the insulin receptor cells. When zinc levels are low, the pancreas may not secrete enough insulin, so glucose levels remain high, and the insulin that is released cannot work as efficiently as it could. When this happens, glucose cannot enter the cells properly causing high levels in the blood.
Wednesday, February 13, 2008
Nutrients for Diabetes- Chromium
Starting in the 1960's reports have shown that Chromium helps cells respond properly to naturally produced insulin. Current estimates show that 90% of adults are lacking in this essential mineral nutrient.
Monday, February 11, 2008
Nutrients for Diabetes - Vitamin E
A vitamin E deficiency results in increased free-radical-induced damage, particularly of the lining of the vascular system. Supplemental vitamin E may help prevent diabetic complications through its antioxidant activity, the inhibition of the platelet-releasing reaction and platelet aggregation, increasing HDL-cholesterol levels and its role in fatty acid metabolism. Vitamin E protects animals from diabetic cataracts.
The most impressive study on vitamin E and diabetes used a total of 1,350 international units of d-alpha-tocopheryl acetate daily, divided into three doses. Begin by taking 400 international units each morning. After two weeks, add another dose of 400 international units in the evening. After two more weeks, add another 400 international units in the afternoon.
It may require three months or more of supplementation for benefits to become apparent.
The trace mineral selenium functions synergistically with vitamin E.
The most impressive study on vitamin E and diabetes used a total of 1,350 international units of d-alpha-tocopheryl acetate daily, divided into three doses. Begin by taking 400 international units each morning. After two weeks, add another dose of 400 international units in the evening. After two more weeks, add another 400 international units in the afternoon.
It may require three months or more of supplementation for benefits to become apparent.
The trace mineral selenium functions synergistically with vitamin E.
Wednesday, February 06, 2008
Nutrients for Diabetes - Vitamin C
Vitamin C - People with Type 1 diabetes (IDDM) have low vitamin C levels. Vitamin C lowers sorbitol in diabetics. Sorbitol is a sugar that can accumulate and damage the eyes, nerves, and kidneys of diabetics. Vitamin C may improve glucose tolerance in Type 2 diabetes (NIDDM).
The transport of vitamin C into cells is facilitated by insulin. It has been postulated that, due to impaired transport or dietary insufficiency, a relative vitamin C deficiency exists in the diabetic and that this may be responsible for the increased capillary permeability and other vascular disturbances seen in diabetics
The transport of vitamin C into cells is facilitated by insulin. It has been postulated that, due to impaired transport or dietary insufficiency, a relative vitamin C deficiency exists in the diabetic and that this may be responsible for the increased capillary permeability and other vascular disturbances seen in diabetics
Sunday, February 03, 2008
Nutrients for Diabetes - Antioxidants
Conventional medications and insulin works to lower the elevated blood sugar. However, cardiovascular disease and other diabetic complications occur even in patients with controlled blood sugar levels. Hence other nutrients are needed to prevent the complications of diabetes on top of your usual medications.
Antioxidants (Vitamin E, Vitamin C, Grapeseed oil – important to prevent oxidation of the bad cholesterol and also insulin damage to the arterial walls. Important to prevent nerve damage and cataracts with diabetic patients.
Antioxidants (Vitamin E, Vitamin C, Grapeseed oil – important to prevent oxidation of the bad cholesterol and also insulin damage to the arterial walls. Important to prevent nerve damage and cataracts with diabetic patients.
Saturday, February 02, 2008
Thursday, January 31, 2008
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.
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.
Tuesday, January 29, 2008
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
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
Monday, January 28, 2008
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.
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.
Sunday, January 27, 2008
Friday, January 25, 2008
Thursday, January 24, 2008
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.
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.
Tuesday, January 22, 2008
Monday, January 21, 2008
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.
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.
Sunday, January 20, 2008
Thursday, January 17, 2008
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.
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.
Wednesday, January 16, 2008
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
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
Monday, January 14, 2008
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.
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.
Friday, January 11, 2008
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.
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.
Tuesday, January 08, 2008
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
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
Monday, January 07, 2008
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
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
Thursday, January 03, 2008
Wednesday, January 02, 2008
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.
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.
Friday, December 28, 2007
Is Your Child A Fussy Eater (Part 3)
What you eat at age six (6) affects your health at age sixty (60). It is easy to see how a child’s diet equates to his present health and growth. The implications of his food intake on his future health and life expectancy is less apparent, yet some problems of chronic ill health in adult life has links to food intake in early childhood.
CARDIOVASCULAR HEALTH
Atherosclerosis starts in childhood. It runs in families, as some are more predisposed. If close family members, uncles and grandparents have or had high blood pressure, high cholesterol or heart problems before the age of sixty the child needs to watch out.
Fr instance it is recommended that all adults limit the fat content of their daily diet to less than 30 percent of total calories. Children under the age of two years should not have a restricted fat intake but after this age the same rule should apply. Reduced fat milk fortified with vitamin A & D can be used after the age of two.
There is a theory that kids who are fat or chubby in their childhood will be fat in adulthood as quantity of fat cells are determined by genetics spurned by diet during childhood. Once a certain amount of fat cells (not the size of them) are present in childhood, it is difficult to be slim later.
DIABETES
In most countries the incidence of diabetes is about ten (10%) percent an don the rise. Type 2 or mature-onset diabetes which is an adult type diabetes is now a problem even with teenage kids. This is directly due to poor dietary habits of eating too much refined carbohydrates.
OBESITY
Cardiovascular disease and diabetes are more common in overweight people. Over seventy (70%) percent of children who are overweight at ten to thirteen years will become overweight adults with its associated risks. As mentioned earlier this is because the number of fat cells increases in childhood and remains fixed during adult life.
Obesity is now an epidemic among children today. Carbonated and high fructose drinks have been a contributive factor. Sedentary lifestyle with high intakes of fat and refined carbohydrates and salt, with low fiber, protein and vitamin content are apparent today.
OSTEOPOROSIS
It is critical to amass a high bone density before one reach adulthood. It is inevitable that after the age of fifty (50), the bone becomes fragile and brittle with increasing age. Bone stores are laid down during childhood and adolescence to produce peak bone mass in early adult life. This will affect the density of bone present in later life and the severity of osteoporosis.
Bone growth in childhood needs a good supply of calcium. Children under the age of three (3) need about 500mg daily and those between four (4) and eight (8) need 800mg daily together with vitamin D and magnesium. This can be obtained from milk, fish and soy products.
ANOREXIA & BULIMIA
There have been very few studies conducted about the effects of childhood picky eating behaviors on the development of eating disorders later in life. One study that does address this issue was performed by Margaret Marchi, Ph.D and Patricia Cohen, Ph.D. In this study, problematic eating behaviors were traced in a large sample of children over a period of ten years. Children and their parents were questioned about the occurrence of unpleasant meals, struggles over eating, and picky eating during their daily routines, as well as about the amount of food eaten, speed of eating, and interest in food eaten. Picky eating was found to be very common among young children, regardless of sex differences. The study found that children who had troublesome patterns of eating when young were more likely to have problems with food later in life. Picky eaters showed an increase in the frequency and severity of bulimic and anorexic symptoms upon adolescence and adulthood.
Kotler et al. (2001) showed many of these same results. This study examined the extent to which symptoms of eating disorders remained stable over time, as well as the effect early childhood eating problems have on the development of eating disorders. This study showed a dramatic increase in the risk of developing an eating disorder when an individual had experienced eating problems earlier in life.
Another study, dated 1986, does not show a strong relationship between disturbed childhood eating patterns and bulimia later in life. In this study, twenty bulimic women and their parents were questioned retrospectively about childhood eating problems. Only two of the families reported fussy eating during childhood. Data from this study does not suggest a relationship between childhood feeding problems as a causal factor in the development of bulimia later in life.
CARDIOVASCULAR HEALTH
Atherosclerosis starts in childhood. It runs in families, as some are more predisposed. If close family members, uncles and grandparents have or had high blood pressure, high cholesterol or heart problems before the age of sixty the child needs to watch out.
Fr instance it is recommended that all adults limit the fat content of their daily diet to less than 30 percent of total calories. Children under the age of two years should not have a restricted fat intake but after this age the same rule should apply. Reduced fat milk fortified with vitamin A & D can be used after the age of two.
There is a theory that kids who are fat or chubby in their childhood will be fat in adulthood as quantity of fat cells are determined by genetics spurned by diet during childhood. Once a certain amount of fat cells (not the size of them) are present in childhood, it is difficult to be slim later.
DIABETES
In most countries the incidence of diabetes is about ten (10%) percent an don the rise. Type 2 or mature-onset diabetes which is an adult type diabetes is now a problem even with teenage kids. This is directly due to poor dietary habits of eating too much refined carbohydrates.
OBESITY
Cardiovascular disease and diabetes are more common in overweight people. Over seventy (70%) percent of children who are overweight at ten to thirteen years will become overweight adults with its associated risks. As mentioned earlier this is because the number of fat cells increases in childhood and remains fixed during adult life.
Obesity is now an epidemic among children today. Carbonated and high fructose drinks have been a contributive factor. Sedentary lifestyle with high intakes of fat and refined carbohydrates and salt, with low fiber, protein and vitamin content are apparent today.
OSTEOPOROSIS
It is critical to amass a high bone density before one reach adulthood. It is inevitable that after the age of fifty (50), the bone becomes fragile and brittle with increasing age. Bone stores are laid down during childhood and adolescence to produce peak bone mass in early adult life. This will affect the density of bone present in later life and the severity of osteoporosis.
Bone growth in childhood needs a good supply of calcium. Children under the age of three (3) need about 500mg daily and those between four (4) and eight (8) need 800mg daily together with vitamin D and magnesium. This can be obtained from milk, fish and soy products.
ANOREXIA & BULIMIA
There have been very few studies conducted about the effects of childhood picky eating behaviors on the development of eating disorders later in life. One study that does address this issue was performed by Margaret Marchi, Ph.D and Patricia Cohen, Ph.D. In this study, problematic eating behaviors were traced in a large sample of children over a period of ten years. Children and their parents were questioned about the occurrence of unpleasant meals, struggles over eating, and picky eating during their daily routines, as well as about the amount of food eaten, speed of eating, and interest in food eaten. Picky eating was found to be very common among young children, regardless of sex differences. The study found that children who had troublesome patterns of eating when young were more likely to have problems with food later in life. Picky eaters showed an increase in the frequency and severity of bulimic and anorexic symptoms upon adolescence and adulthood.
Kotler et al. (2001) showed many of these same results. This study examined the extent to which symptoms of eating disorders remained stable over time, as well as the effect early childhood eating problems have on the development of eating disorders. This study showed a dramatic increase in the risk of developing an eating disorder when an individual had experienced eating problems earlier in life.
Another study, dated 1986, does not show a strong relationship between disturbed childhood eating patterns and bulimia later in life. In this study, twenty bulimic women and their parents were questioned retrospectively about childhood eating problems. Only two of the families reported fussy eating during childhood. Data from this study does not suggest a relationship between childhood feeding problems as a causal factor in the development of bulimia later in life.
Thursday, December 27, 2007
Tuesday, December 25, 2007
Saturday, December 22, 2007
Reasons for Fussy Eating (2)
Every parent knows it is difficult to get children to eat nutritious food, whether it is a toddler who wants nothing but instant noodles or a teenager who lives on junk food and soft drinks. Children need to eat frequently to sustain their high energy levels and keep their bodies growing.
Many young children go through periods of being fussy eaters and this is a normal part of growing up. Children often want to eat certain foods at a certain time and in a certain way. Many children, especially those from 1.5-5 years of age are sometimes picky eaters. They eat what appears to an adult as a small amount of food, and yet they are well, active and growing normally. The term “Fussy eaters” is not used for children who are breast feeding, only toddlers and children.
Some babies are very fussy while feeding, while others tend to doze off after a few minutes of feeding. The mother is not sure whether or not he has had his fill. But no sooner does she put him in the cot that he is up again and crying for feed.
ACQUIRED
It may be that while feeding he is not in a comfortable position, or his nose is blocked due to secretions or being pushed against the breast. In a bottle-fed baby, the hole in the nipple may be so small that the child tires easily.
Fussy eating habits are more acquired. An anxious mother is more likely to have an anxious fussy eater. Making meal times a battleground can worsen the situation. Often there may be no obvious reason. The child’s nervous system may not have matured enough to realize when his stomach is full. Whatever the reason, it makes the mother tense, which, in turn makes feeding even more difficult. The mother gets frustrated having to feed every half an hour, and the child remains unsatisfied and irritable.
FAMILY INFLUENCE
Your child should eat a more balanced diet. Start by setting a good example. If other members of your family commonly eats lots of fruits, vegetables, whole grains and low-fat dairy products, your kids will learn to eat a good diet. Kids tend to copy their parents, so if you eat well, they are more likely to eat well too. Limit snacks and drinks between meals. Drinking too much liquid can lessen your child's appetite. This will help ensure that your child is hungry enough to eat solid foods. Do not overfeed. Obesity in children is rarely recognised by parents and is a major health problem.
Many young children go through periods of being fussy eaters and this is a normal part of growing up. Children often want to eat certain foods at a certain time and in a certain way. Many children, especially those from 1.5-5 years of age are sometimes picky eaters. They eat what appears to an adult as a small amount of food, and yet they are well, active and growing normally. The term “Fussy eaters” is not used for children who are breast feeding, only toddlers and children.
Some babies are very fussy while feeding, while others tend to doze off after a few minutes of feeding. The mother is not sure whether or not he has had his fill. But no sooner does she put him in the cot that he is up again and crying for feed.
ACQUIRED
It may be that while feeding he is not in a comfortable position, or his nose is blocked due to secretions or being pushed against the breast. In a bottle-fed baby, the hole in the nipple may be so small that the child tires easily.
Fussy eating habits are more acquired. An anxious mother is more likely to have an anxious fussy eater. Making meal times a battleground can worsen the situation. Often there may be no obvious reason. The child’s nervous system may not have matured enough to realize when his stomach is full. Whatever the reason, it makes the mother tense, which, in turn makes feeding even more difficult. The mother gets frustrated having to feed every half an hour, and the child remains unsatisfied and irritable.
FAMILY INFLUENCE
Your child should eat a more balanced diet. Start by setting a good example. If other members of your family commonly eats lots of fruits, vegetables, whole grains and low-fat dairy products, your kids will learn to eat a good diet. Kids tend to copy their parents, so if you eat well, they are more likely to eat well too. Limit snacks and drinks between meals. Drinking too much liquid can lessen your child's appetite. This will help ensure that your child is hungry enough to eat solid foods. Do not overfeed. Obesity in children is rarely recognised by parents and is a major health problem.
Friday, December 21, 2007
Is your child a fussy eater? (1)
Fourty-five percent (45%) of worried mothers seek doctors’ advice on the childrens’ eating problems. This is not surprising as studies has shown that 52% of toddlers are not hungry at meal times; 42% end meals very quickly; 35% are picky eaters; and 33% have evidence of food selectivity1.
Getting your child to eat healthily amid all the temptations and increasingly competitive society even at childhood can be rather daunting. Infections with various pestilences are on the rise – JE virus, Sudden Acute Respiratory Syndrome (SARS), bird flu (H5N1 virus), dengue - and threatening our children.
There is also increasing awareness that certain nutrients like DHA and taurine can affect the child’s mental progress and helping him to be ahead of his peers. Thus the need to give him enough omega-3 foods besides making sure he eats 5 portions of fruits and vegetables a day.
Food is essential for life; it provides the fuel the child needs for energy, the micronutrients to keep the body functioning; proteins for growth and to make antibodies; and brain lipids for mental development. So a well balanced diet is crucial for a child’s growth and development and has implications for the child in the future, physically, biologically and socially.
1.1. WHAT IS AN EATING PROBLEM?
Eating problems can seriously affect a child’s growth and development. The definition of ‘eating problems’ is the inability or refusal to eat certain foods due to medical, behavioral, psychological or environmental factors1, 2.
The main types of eating problems include3:
Poor appetite
Food refusal
Inappropriate food for age
Extreme or limited food choices
1.2. HOW DOES AN EATING PROBLEM AFFECT THE CHILD?
Whatever the type of problem, the underlying issue is that there is not enough of the essential nutrients being eaten to maximize the developmental potential of the child. If the child’s diet is limited and results in him missing out entire food groups, there could be health implications. Refusal to drink milk and dairy products could result in weak bones and teeth; not eating fruits and vegetables increases the risk of asthma and iron deficiency in childhood can increase the risk of heart disease and certain cancers in the long term.
Getting your child to eat healthily amid all the temptations and increasingly competitive society even at childhood can be rather daunting. Infections with various pestilences are on the rise – JE virus, Sudden Acute Respiratory Syndrome (SARS), bird flu (H5N1 virus), dengue - and threatening our children.
There is also increasing awareness that certain nutrients like DHA and taurine can affect the child’s mental progress and helping him to be ahead of his peers. Thus the need to give him enough omega-3 foods besides making sure he eats 5 portions of fruits and vegetables a day.
Food is essential for life; it provides the fuel the child needs for energy, the micronutrients to keep the body functioning; proteins for growth and to make antibodies; and brain lipids for mental development. So a well balanced diet is crucial for a child’s growth and development and has implications for the child in the future, physically, biologically and socially.
1.1. WHAT IS AN EATING PROBLEM?
Eating problems can seriously affect a child’s growth and development. The definition of ‘eating problems’ is the inability or refusal to eat certain foods due to medical, behavioral, psychological or environmental factors1, 2.
The main types of eating problems include3:
Poor appetite
Food refusal
Inappropriate food for age
Extreme or limited food choices
1.2. HOW DOES AN EATING PROBLEM AFFECT THE CHILD?
Whatever the type of problem, the underlying issue is that there is not enough of the essential nutrients being eaten to maximize the developmental potential of the child. If the child’s diet is limited and results in him missing out entire food groups, there could be health implications. Refusal to drink milk and dairy products could result in weak bones and teeth; not eating fruits and vegetables increases the risk of asthma and iron deficiency in childhood can increase the risk of heart disease and certain cancers in the long term.
Wednesday, December 19, 2007
My article for Tupperware Inspira magazine
Detoxification is based on the principle that illnesses can be caused by the accumulation of toxic substances in the body. These include heavy metals and various chemicals such as pesticides, pollutants, and food additives. Drugs and alcohol have toxic effects on the body. Digestion of food also creates toxic by-products. Some people’s digestive tract becomes unable to digest food properly due to years of overeating and diets high in fat and processed foods and low in fiber. When this happens, food cannot pass through the digestive tract efficiently. Instead of being digested properly or eliminated from the bowel, food can literally rot inside the digestive tract and produce toxic by-products. This state is known as toxic colon syndrome or intestinal toxemia.
The body has natural methods of detoxification. Individual cells detoxify in the lymphatic system. The liver is the main organ for detoxification assisted by the kidneys, intestines and skin. Detoxification therapies try to activate and assist the body’s own detoxification process.
Proper detoxification specialists will do a host of tests of the blood, urine and allergic reactions. They will enact dietary changes, eliminating allergy-causing and unhealthy foods, and emphasizing foods that assist detoxification and healing – low fat, high fibre, vegetarian with a raw food emphasis. Processed foods, alcohol and caffeine are avoided. Nutritional supplements, vitamins, minerals, antioxidants, amino acids, and essential fatty acids are often prescribed here as well as herbal supplements.
For toxic bowel syndrome, herbal laxatives and high fiber foods such as psyllium seeds are given to cleanse the digestive tract. Colonics are used to cleanse the lower intestines.
Lacto-Fiber
Lacto-Fiber contains both soluble fiber to absorb intestinal toxins and insoluble fiber to cleanse the colon. Lacto-fiber also contains important nutrients to prevent colon cancer that results from toxins accumulating in the intestinal tract. It also help rid toxins trapped in the lymphatic system.
Other methods
Certain doctors also provide chelation therapy to rid the body of heavy metals. Some of them also offer colonic lavage to clean out your lower intestine.
Fasting is another major therapy in detoxification. It is one of the quickest ways to eliminate stored toxins in the body and to prompt the healing process. There are various types of fast – liquid fast, juice fast, etc. All in all we should fast regularly to keep healthy.
The body has natural methods of detoxification. Individual cells detoxify in the lymphatic system. The liver is the main organ for detoxification assisted by the kidneys, intestines and skin. Detoxification therapies try to activate and assist the body’s own detoxification process.
Proper detoxification specialists will do a host of tests of the blood, urine and allergic reactions. They will enact dietary changes, eliminating allergy-causing and unhealthy foods, and emphasizing foods that assist detoxification and healing – low fat, high fibre, vegetarian with a raw food emphasis. Processed foods, alcohol and caffeine are avoided. Nutritional supplements, vitamins, minerals, antioxidants, amino acids, and essential fatty acids are often prescribed here as well as herbal supplements.
For toxic bowel syndrome, herbal laxatives and high fiber foods such as psyllium seeds are given to cleanse the digestive tract. Colonics are used to cleanse the lower intestines.
Lacto-Fiber
Lacto-Fiber contains both soluble fiber to absorb intestinal toxins and insoluble fiber to cleanse the colon. Lacto-fiber also contains important nutrients to prevent colon cancer that results from toxins accumulating in the intestinal tract. It also help rid toxins trapped in the lymphatic system.
Other methods
Certain doctors also provide chelation therapy to rid the body of heavy metals. Some of them also offer colonic lavage to clean out your lower intestine.
Fasting is another major therapy in detoxification. It is one of the quickest ways to eliminate stored toxins in the body and to prompt the healing process. There are various types of fast – liquid fast, juice fast, etc. All in all we should fast regularly to keep healthy.
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