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Low Doses of Allergens May Cure Food Allergies ?

Researchers have found some success treating allergic children with very, very low doses of the allergenic substances such as milk or peanuts. One study had 33 children with peanut allergies eat peanut protein powder equivalent to one-thousandth of a peanut. Four of the children had to drop out because of allergic reactions, but six of nine children who stuck with the program for a few years are currently reaction-free regarding peanuts.
……..eating peanut butter sandwitch
Previous attempts to desensitize people to food allergies often triggered potentially life-threatening reactions. But the new studies use just the protein within foods such as milk and peanuts that trigger allergic reactions.

Researchers still consider this to be a very early and experimental method, and warn parents not to try it at home. There is still always the risk of triggering dangerous allergic reactions.

Sources:
Live Science June 9, 2009
The Washington Post June 9, 2009

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A Bowl of Corn Flakes Better Than Costly Sports Drinks

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Eating a bowl of cereal beats guzzling an expensive sports drink after a workout, say scientists.

……………...click & see
Revitalising: Cereal and milk is better for muscle rebuilding than sports drinks after a workout, say scientists

A study of athletes found the breakfast snack was at least as good, if not better, at revitalising muscles.

As part of the research, eight men and four women fasted for 12 hours and cycled for two hours, then immediately refuelled with a sports drink.

Five days later they repeated the fasting and exercise, then ate a wholewheat flake cereal with a splash of skimmed milk instead.
Exercise physiologist Lynne Kammer said: ‘We found cereal and milk was good for protein synthesis, or muscle rebuilding, after exercise.

‘Because of the protein in the milk you would expect to see this.

But what was most surprising was the lactate in the blood, which causes muscles to stiffen, was greatly reduced after consuming the cereal and milk as compared to the sports drink.’

The researchers said this was because the cereal raised levels of insulin, which converts sugar to energy, and blunted the production of lactate.

The scientists, from Texas University, found both the snack and energy drink replenished depleted glycogen – a fuel the body uses during exercise. But the cereal encouraged greater glycogen storage.

Miss Kammer, whose findings are published in the Journal of the International Society of Sports Nutrition, said: ‘Cereal and milk is a less expensive option than sports drinks. The milk provides a source of easily digestible and high-quality protein, making this an attractive recovery option for those who refuel at home.’

Sources:Mail On Line.14Th.May’09

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Suppliments our body needs

Kefir

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Alternative Names:keefir, kephir, kewra, talai, mudu kekiya, milkkefir, búlgaros

Definition:
Kefir is a fermented milk drink that originated in the Caucasus region. It is prepared by inoculating cow, goat, or sheep’s milk with kefir grains. Traditional kefir was made in skin bags that were hung near a doorway; the bag would be knocked by anyone passing through the doorway to help keep the milk and kefir grains well mixed.

....CLICK & SEE

Overview:
Kefir grains are a combination of bacteria and yeasts in a matrix of proteins, lipids, and sugars. This symbiotic matrix forms grains that resemble cauliflower. Today, kefir is becoming increasingly popular due to new research into its health benefits. Many different bacteria and yeasts are found in the kefir grains, which are a complex and highly variable community of micro-organisms.

Traditional kefir is fermented at ambient temperatures, generally overnight. Fermentation of the lactose yields a sour, carbonated, slightly alcoholic beverage, with a consistency similar to thin yogurt. Kefir fermented by small-scale dairies early in the 20th century achieved alcohol levels between 1% and 2%, but kefir made commercially with modern methods of production has less than 1% alcohol, possibly due to reduced fermentation time.

Variations that thrive in various other liquids exist. They may vary markedly from kefir in both appearance and microbial composition. Water kefir (or kefir d’acqua) is grown in water with sugar (sometimes with added dry fruit such as figs, and lemon juice) for a day or more at room temperature.

Making Kefir;
Production of traditional kefir requires kefir grains which are a gelatinous community of bacteria and yeasts. Kefir grains contain a water soluble polysaccharide known as kefiran that imparts a rope-like texture and feeling in one’s mouth. Kefir grains cannot be produced from scratch, but the grains grow during fermentation, and additional grains are produced. Kefir grains can be purchased or acquired from other hobbyists, see below. Kefir grains appear white to yellow and are usually the size of a walnut, but may be as small as a grain of rice.

Health and nutrition
One can change the nutrient content by simply fermenting for shorter or longer periods. Both stages have different healthful benefits. For instance, kefir over-ripened (increases sour taste) significantly increases folic acid content. Kefir also aids in lactose digestion as a catalyst, making it more suitable than other dairy products for those who are lactose intolerant. The kefiran in kefir has been shown to suppress an increase in blood pressure and reduce serum cholesterol levels in rats.

Drinking kefir
While some drink kefir straight, many find it too sour on its own and prefer to add fruits, honey, maple syrup or other flavors or sweeteners. Frozen bananas, strawberries, blueberries or other fruits can be mixed with kefir in a blender to make a smoothie. Vanilla, agave nectar and other flavorings may also be added. It is a breakfast, lunch and dinner drink popular across all areas of the former Soviet Union and Finland, where it it is known as an affordable health drink

Different milk types
Kefir grains will successfully ferment the milk from most mammals, and will continue to grow in such milk. Typical milks used include cow, goat, and sheep, each with varying organoleptic and nutritional qualities.

In addition, kefir grains will ferment milk substitutes such as soy milk, rice milk, and coconut milk, as well as other sugary liquids including fruit juice, coconut water, beer wort and ginger beer. However, the kefir grains may cease growing if the medium used does not contain all the growth factors required by the bacteria (which are all present in mammalian milk), so it is best to only use excess kefir grains for trying alternative fermentation media.

Milk sugar is, however, not essential for the synthesis of the polysaccharide that makes up the grains (kefiran), and scientific studies have demonstrated that rice hydrolysate is a suitable alternative medium. Additionally, it has been shown that kefir grains will reproduce when fermenting soy milk, although they will change in appearance and size due to the differing proteins available to them.

Culinary uses & benefits
Kefir is one of the main ingredients in Lithuanian cold beet soup (šaltibarš?iai, commonly known as cold borscht) and Russian summer soup (okroshka). Other variations of kefir soups and foods prepared with kefir are popular across the former Soviet Union.

Others enjoy kefir, in lieu of milk, on cereal or granola.

Kefir is a cultured, enzyme-rich food filled with friendly micro-organisms that help balance your “inner ecosystem.” More nutritious and therapeutic than yogurt, it supplies complete protein, essential minerals, and valuable B vitamins.

*Kefir is simple and inexpensive to make at home.

*Kefir is used to restore the inner eco-system after antibiotic therapy.

*Kefir can be made into a delicious smoothie that kids love.

*Kefir is excellent nourishment for pregnant and nursing women, the elderly, and those with compromised immunity.


What if I’m lactose intolerant, don’t do dairy or don’t digest milk products well – is kefir right for me?

The beneficial yeast and friendly bacteria in the kefir culture consume most of the lactose (or milk sugar). Eat kefir on an empty stomach first thing in the morning before (or for) breakfast and you’ll be delighted to find it can be easily digested — as numerous people who have been lactose intolerant for years have discovered.

You may click to see:->

Answers to Frequently Asked Questions about Kefir

Both kefir and yogurt are cultured milk products

The Body Ecology Diet and Kefir

Discover the Incredible Health-Promoting Benefits of Kefir
Kefir recipes

Resources:
http://en.wikipedia.org/wiki/Kefir

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Healthy Tips

Top 10 Foods Your Body Needs

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What do a guava, cabbage and a weed have in common? They’re all foods you should be eating. Here’s why you should add the following 10 fruits, vegetables and plants to your diet.

FRUITS

1. Guava is a slightly pear-shaped tropical fruit known for its sweet, acidic flavor and yellow or pink color. It contains such cancer-fighting agents as lycopene, known for warding off prostate cancer. And with 688 mg of potassium and 9 grams of fiber, this fruit is a must for anyone’s diet.

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2.Goji Berry   resemble raisins, taste sweet and sour, and are red in color. Eating them can help protect the liver, improve sexual function and increase circulation. They also have the highest Oxygen Radical Absorbance Capacity (ORAC) rating (a method of measuring antioxidant levels in food) of any fruit, according to researchers at Tufts University.

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3. Dried plums, also known as prunes, are somewhat infamous for their high fiber content. However, don’t forget that they also include high amounts of neochlorogenic and chlorogenic acids which fight the “superoxide anion radical,” known to cause structural damage to cells, one of the primary causes of cancer.

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CLICK TO SEE Rich in Antioxidants Dried Plums

4. Pomegranate juice has been consumed for decades in the Middle East as a popular juice beverage; now it’s becoming popular in the United States. Just 4 oz. a day provides 50 percent of your daily vitamin C needs.

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VEGETABLES

5. Cabbage is a leafy, green vegetable. Its benefits: a healthy supply of nutrients including sulforaphane, a chemical which increases your body’s production of enzymes that combat cell-damaging free radicals and reduce the risk of cancer.

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CLICK TO SEE cabbage

6. Beets are a root known for their dark red coloring and are surprisingly sweet for a vegetable. It is one of the best sources of both folate and betaine, which help to lower your blood levels of homocysteine. That’s good news because homocysteine can damage arteries and increase the risk of heart disease.

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CLICK TO SEE Beetroot

7. Swiss chard is a slightly bitter and salty vegetable. It contains huge amounts of lutein and zeaxanthin, plant chemicals known as carotenoids that protect the retinas from age-related damage.

CLICK TO SEE Swiss chard

PLANTS

8. Purslane is a broad-leaved weed. It features the highest amount of heart-healthy omega-3 fats of any edible plant and has 10 to 20 times more melatonin than any other fruit or vegetable.

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9. Cinnamon is a common spice most of us think of when we make cake or cookies – but don’t overlook a pinch or two on your oatmeal or in your coffee. Cinnamon’s health benefits include controlling your blood sugar and lowering triglycerides and LDL (bad) cholesterol. Active ingredients include methylhydroxychalcone polymers, which increase your cells’ ability to metabolize up to 20 times.

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10. Pumpkin seeds are too-frequently tossed away during the traditional October pumpkin carving. That’s a mistake, because just 1 ounce contains 150 mg of magnesium. Pumpkin seeds are also high in zinc and phytosterols, shown to lower cholesterol and defend against cancer.

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Medicinal Properties: Catarrh, demulcent, diuretic and anthelmintic.
Uses in Folklore: Pumpkin seeds have been a popular folk remedy for expelling worms and treating urinary complaints. Recent research has shown that pumpkin seeds have anti-tumor properties, in particular, for treating an enlarged prostate. Pumpkin contains the active components resin, fatty oils, proteins, glycoside curcurbitin, vitamins and minerals

Sources: http://www.toyourhealth.com/mpacms/tyh/article.php?id=1030

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Ailmemts & Remedies

Dental Plaque

 

Definition:Dental plaque is biofilm (usually colorless) that builds up on the teeth. If not removed regularly, it can lead to dental cavities (caries) or periodontal problems (such as gingivitis).

It is the sticky, colorless film of bacteria that forms on teeth. It makes teeth “feel fuzzy” to the tongue and is most noticeable when teeth are not brushed.

The microorganisms that form the biofilm are almost entirely bacteria (mainly streptococcus mutans and anaerobes), with the composition varying by location in the mouth. Examples of such anaerobes include fusobacterium and Actinobacteria.

The microorganisms present in dental plaque are all naturally present in the oral cavity, and are normally harmless. However, failure to remove plaque by regular toothbrushing means that they are allowed to build up in a thick layer. Those microorganisms nearest the tooth surface convert to anaerobic respiration; it is in this state that they start to produce acids which consequently lead to demineralization of the adjacent tooth surface, and dental caries. Saliva is also unable to penetrate the build-up of plaque and thus cannot act to neutralize the acid produced by the bacteria and remineralize the tooth surface.

CLICK & SEE THE PICTURES

Dental plaque is a thin film containing bacteria, which is constantly forming on the surfaces of teeth. It is a soft, whitish substance. It is not easily detected until the coating on the teeth becomes quite thick. It accumulates in the areas which are not naturally cleansed by the action of the tongue or the lips and also those areas which are relatively inaccessible to brushing. If dental plaque persists, mineral substances in saliva, principally, calcium salts, combine with the dental plaque to form a hard deposit, termed calculus (tartar), which can only professionally be removed.

Plaque build up can also become mineralized and form calculus (tartar).


Causes:
Plaque develops when foods containing carbohydrates (sugars and starches) such as milk, soft drinks, raisins, cakes, or candy are frequently left on the teeth. Bacteria that live in the mouth thrive on these foods, producing acids as a result. Over a period of time, these acids destroy tooth enamel, resulting in tooth decay. Plaque can also develop on the tooth roots under the gum and cause breakdown of the bone supporting the tooth
Prevention and treatment:

Frequency of brushing and flossing with good technique is important, because the nature (i.e. composition) of the microorganisms change as the plaque ages. Therefore, plaque which is 12 hours old for example is much less damaging than plaque which has not been removed in days.

Oral hygiene practices have evolved largely during the time they have been most needed, i.e. the 20th and 21st centuries. The sudden increase in tooth decay is almost certainly attributable to changes in diet, such as the introduction of refined sugar and, later, candy.

Mouthwash (also mouth rinse) is used for oral hygiene. Antiseptic and anti-plaque mouth rinse claims to kill the bacteria that cause plaque, gingivitis, and halitosis. Anti-cavity mouthwash contains fluoride, protecting against tooth decay.

Few Tips:

* Brush your teeth at least twice a day with a soft, rounded-tip bristled toothbrush. Pay particular attention to the space where the gums and teeth meet. Use a fluoride-containing toothpaste.
* Floss between teeth at least once a day to remove food particles and bacteria.
* See your dentist or oral hygienist every 6 months for a check-up and teeth cleaning.
* Ask your dentist if a dental sealant is appropriate for you. Dental sealants are a thin, plastic coating that are painted on the chewing surfaces of teeth to protect them from cavities and decay.
* Eat a balanced diet and limit the number of between-meal snacks. If you need a snack, choose nutritious foods such as plain yogurt, cheese, fruit, or raw vegetables. Vegetables, such as celery, help remove food and help saliva neutralize plaque-causing acids.

*Massage your gum with a finger daily and then wash your mouth.

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You may click to see also:What is Dental Plaque?

Disclaimer: This information is not meant to be a substitute for professional medical advise or help. It is always best to consult with a Physician about serious health concerns. This information is in no way intended to diagnose or prescribe remedies.This is purely for educational purpose.

Sources:
http://en.wikipedia.org/wiki/Dental_plaque
http://www.webmd.com/oral-health/guide/plaque-and-your-teeth

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