Categories
Featured Healthy Tips

Different Types of Milk & Their Health Benefits

 

CLICK & SEE……Cow’s milk.
Whole cow’s milk packs 150 calories per cup, and about half of those calories come from fat. (See the related chart for a nutritional breakdown of all these different milks.) The 8 grams of fat in a cup of whole milk includes 5 grams of saturated fat, which can raise blood cholesterol. The American Heart Assn. recommends limiting saturated fat intake to 7% or less of daily calories: An adult consuming 1,800 calories per day would get more than one-third of that in an 8-ounce glass of whole milk.

[amazon_link asins=’B007GH8R4Q,B01MPWKKAH,B01DKC8XYY,B01IQYP26I,B000QOUQLS,B01BULJI3W,B00QKD0HAO,1603584781,B010RYEI42′ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’889ad52a-5c8a-11e7-a5e5-21bb99009e4f’]

Skim and reduced-fat milks provide the same amount of protein without the high levels of saturated fats or the cholesterol whole milk also contains. They also retain all of the calcium found in whole milk — up to 300 milligrams, about one-third of the recommended daily intake. According to the Institute of Medicine, adults require between 1,000 and 1,300 milligrams of calcium a day for optimum bone strength. And cow’s milk has long been promoted by nutritionists and dietitians as a good source of this important mineral, as well as the vitamin D needed to absorb the mineral.

But “there’s a fair amount of controversy in that whole area,” says Larry Kushi, associate director for epidemiology in the division of research at Kaiser Permanente Northern California in Oakland. The issue is just how important calcium — and milk as a source of calcium — truly is for bone health.

Scientists increasingly began to question the relationship after several studies, including two unusually large ones, failed to find evidence linking increased milk consumption to a decreased risk of fractures, a sign of bone health.

A 12-year study of more than 77,000 women, conducted by Harvard researchers and published in 1997, found that women who drank two glasses of milk a day had roughly the same risk of hip or forearm fractures as women who drank one glass or less per week. A 2003 investigation of the same population found that although vitamin D intake reduced the risk of hip fractures in post-menopausal women, high calcium and milk intake did not.

The science on the relationship between cow’s milk and cancer is also somewhat murky, and researchers are working to clarify this. Population studies have produced good evidence that increased dairy consumption, including that of milk, may decrease the risk of colorectal cancer. But studies also suggest that the risk of prostate cancer may increase with increasing milk consumption.

The evidence for female cancers — including breast, ovarian and endometrial cancers — is more mixed. Studies conducted several decades ago were less likely to demonstrate a link between dairy consumption and female cancers than more recent ones, and some nutrition experts think this difference may be linked to industrial practices that have increased the levels of the hormone estrogen in cow’s milk.

Then there’s the issue of milk allergy, an immune-system reaction to any of the several types of casein, whey or other proteins in milk. About 2.5% of children develop cow’s milk allergies in their first year, according to the National Institutes of Health, and 80% outgrow it in adulthood.

Other individuals suffer from lactose intolerance, the inability to digest the dominant sugar found in milk. The intolerance (which causes gas, bloating and diarrhea) stems from a lack of lactase, the enzyme required to break down the milk sugar lactose. It is far more common than milk allergy. “Most of the world’s population can’t digest milk,” says Dr. Scott Sicherer, professor of pediatrics at the Jaffe Food Allergy Institute at Mount Sinai School of Medicine in New York, and co-author of the 2009 book “The Complete Idiot’s Guide to Dairy-Free Eating.” “Our bodies are not made to drink this stuff.”

CLICK TO SEE.Buffalow milk

Buffalo milk contains higher total solids than cow milk, which makes it thicker. Buffalo milk has 100% more fat content than cow’s milk, which makes it creamier and thicker. Due to high peroxidase activity (family of enzymes that are a catalyst for reactions), buffalo milk can be preserved naturally for a longer period. Buffalo milk contains more calcium, a better calcium to phosphorous ratio and less sodium and potassium which makes it a better nutritional supplement for infants. Cow’s milk is extremely rich in iodine. It has good amount of minerals like Calcium and Phosphorus.

 

CLICK & SEE……..Goat’s milk
The popularity in the U.S. of cow’s milk makes us a bit of an anomaly: Globally, goat’s milk is a far more popular drink.

[amazon_link asins=’B004BYENM2,B01MDK0VQX,B06W55RF3T,B001AKOH3K,B001AKR15G,B06Y1Y1LP8,B00OWW2HOY,B007H0RGC6,B00LT4D90O’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’d3159b0a-5c8a-11e7-982e-13034b1c4186′]

But Americans may be getting a taste for it. Tracy Darrimon, director of marketing for Turlock, Calif.-based Meyenberg Goat Milk Products, the top producers of commercially available goat milk in the U.S., says that over the last four years the company has increased production more than 30% to keep up with demand.

Consumers choose goat’s milk because they perceive it as less allergenic, easier to digest and more healthful all round than cow’s milk. Some of those perceptions may be wrong. Since goat’s milk, like cow’s milk, is derived from mammals, “It’s much more likely to have similar effects on long-term health,” Kaiser’s Kushi says.

Consumers looking to avoid saturated fat and cholesterol, for instance, may do well to eschew whole goat’s milk: It has more saturated fat than cow’s milk and similar levels of cholesterol and is higher in calories and total fat. And goat’s milk, like cow’s milk, contains lactose. Though the levels can be slightly lower than those in cow’s milk, “It’s not enough to really make a difference if someone has lactose intolerance,” Bastyr’s Kazaks says.

In Europe, where goat’s milk consumption is far more common than in the U.S., a few studies have suggested that goat’s milk is less likely to cause allergies than cow’s milk. But Ohio allergist Dr. Julie McNairn, a spokesperson for the American Academy of Allergy, Asthma and Immunology, doubts that this is true. She says the proteins triggering allergy to cow’s milk are very similar to those found in goat’s milk.

More than 90% of the time, people allergic to cow’s milk are allergic to goat’s milk, Sicherer adds: “If someone’s allergic to cow’s milk, I tell them to stay away from mammalian milks.”

Click & see…Sheep milk
Sheep milk (or ewe’s milk) is the milk of domestic sheep. Though not widely drunk in any modern culture, sheep’s milk is commonly used to make cultured dairy products. Cheeses made from sheep milk include the feta of Greece, Roquefort of France, Manchego from Spain, the Pecorino Romano (the Italian word for sheep is pecora), the Pecorino Sardo and Ricotta of Italy, and the ?bejna from Malta. Yogurts, especially some forms of strained yogurt, may also be made from sheep milk. Though sheep produce a far smaller volume of milk than cows, it is richer in fat, solids, and minerals. This makes it ideal for the cheese-making process.

[amazon_link asins=’B004K69OMU,B00CAO0R3E,B00B040UTQ,B000EY5COG,B000HHS8DM,B0178GTFTA,B0000D9N7R,B006RKLSQM,B00ERWEPVC’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’fc9eff52-5c8a-11e7-bb65-5b3cb0213d36′]

It is a delicious and healthy alternative to cow’s milk. It is particularly popular among those with lactose intolerance because of sheep milk’s low lactose properties.

Sheep milk can be used in every way that cow’s milk can: over cereal, cooking, baking, and desserts. The taste is often preferred over cow’s milk bland taste.

There are several reasons that you should choose sheep milk over traditional cow’s milk:

*Taste: After trying sheep milk, many people often conclude that cow’s milk is “tasteless” whereas sheep milk is sweet and creamy. It is comparable to goat’s milk, yet sheep milk does not have the faint bitterness or tanginess of goat’s milk, which makes it a more preferable option. With all changes, sheep milk may take a little while to get use to, but after the initial trial stage many people come to prefer the rich taste of sheep milk over any other milk on the market. Therefore if you prefer a sweet and creamy treat any time of the day, sheep milk is a viable and healthy option.

*Digestion:Nearly 75 percent of the world’s population is considered to have a lactose allergy, or are “lactose intolerant”. Those with a lactose allergy have difficulty digesting cow’s milk causing symptoms such as gas and diarrhea. However, most people with lactose intolerance are able to drink and enjoy sheep milk without the symptoms because of sheep milk’s low lactose content. With sheep milk being used in cheeses and yogurts, those that are lactose intolerant now have more options to enjoy dairy products once again.

*Nutrition:It may be a surprise to learn that sheep milk is actually more nutritious than cow milk and even goat milk. Though it contains a high level of butterfat, it is lower in saturated fat than cow or goat milk.

CLICK & SEE……CAMEL MILK

Compared to cow, buffalo and ship or ewe milk fat, camel milk fat contains fewer short-chained fatty acids, but the same long-chained fatty acids can be found. Some researchers claim that the value of camel milk is to be found in the high concentrations of linoleic acid among other polyunsaturated fatty acids, which are essential for human nutrition.

[amazon_link asins=’B00TW8P380,B00C4EQI9M,1438981759,B01FXYV8GC,B00PSF95DU,B00GP2BNJE,B00LXVNS3Q,B01LY9AG1O,B00PB0X380′ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’2587ddb6-5c8b-11e7-a43c-3ba629260df9′]

Camel milk has a high vitamin and mineral content and immunoglobin content. The composition of camel milk depends on its feed and species: Bactrian milk has a higher fat content than dromedary milk.

Camel milk is low in lactose compared with cow’s milk. However, levels of potassium, magnesium, iron, copper, manganese, sodium and zinc are higher than in cow’s milk.

*Cholesterol in camel milk is lower than cow or goat milk.
*Camel milk is three times higher in vitamin C than cow’s milk and 10 times higher in iron.
*It is also high in unsaturated fatty acids and B vitamins but lower in vitamin A and B2 (than cow milk).
*Camel milk has more fat and protein than cow’s milk

Camel milk is believed to modulate the immune system. A study showed its ability to ameliorate allergies in children. (Shabo Y, Barzel R, Margoulis M, Yagil R., Camel milk for food allergies in children.) However, the sample size of this study is evidently small.

Camel milk is also used as a medicinal product in India. The Bedouins of the Middle East believe it to have curative powers.. Click & read> ..Diabetic? Try camel’s milk
CLICK & SEE…Donkey milk

Donkey milk is considered to be the closest to woman’s milk. It is very nourishing because it contains more lactose and less fat than cow’s milk.  It was used until the beginning of the twentieth century as a substitute to breast milk. The 1928 testimony of Dr. Charles Porcher (1872-1933) of the Lyon National Veterinary Institution showed that the practice was still used, to a lesser extent, in the interwar years:

It seems that we are getting back to ass milk to raise children in the earliest infancy, notably when the child is of delicate health. Ass milk has not been quite totally abandoned, but if 25 or 30 years ago, a few well looked-after asses were easily found in the city to provide milk nourishing young babies, it is no longer the case today.

More recently, studies have shown that that ass’s milk could serve as an alternative to cow’s milk for children allergic to bovine proteins.

It has several other medicinal and cosmetic uses

CLICK & SEE………...Soy milk
Because soy milk is made from a plant, it contains no cholesterol and negligible amounts of saturated fat: just half a gram per cup.

Compared with whole cow’s or goat’s milk, it is lower in calories too, but a glass still provides the same levels of key nutrients present in those milks, including calcium, protein, vitamin A, vitamin D and potassium. That’s partly because soybeans contain calcium, protein and potassium. But soy milk is also fortified to be nutritionally comparable to cow’s milk.

[amazon_link asins=’B004HK46C2,B004HK7NTA,B000PKZ9JM,B004HK7NT0,B00K15ETSS,B0012C643C,B003J4M8HW,B004HK60VM,B002GPLI3K’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’54f12aaf-5c8b-11e7-beed-d96e5a348f94′]

Soy milk’s lack of cholesterol and low levels of saturated and total fat have made it a popular choice for people looking to improve their heart health, says Stacey Krawczyk, a research dietitian with the National Soybean Research Laboratory at the University of Illinois at Urbana-Champaign. For the last 10 years, soy foods have been allowed to bear the FDA-approved claim that a low-fat, low-cholesterol diet containing 25 grams of soy protein per day may reduce the risk of heart disease.

Soy milk may have another benefit: In recent decades, several large population studies have suggested consuming soy may be linked to a lower risk of cancer, including prostate, colorectal and breast cancer.

But the relationship between soy milk consumption and cancer remains unclear — largely because most studies have focused on populations, such as those in Asia, that consume whole soy products, such as tofu, tempeh and edamame, as a large part of their diet. Studies on the general U.S. and European populations have not been able to replicate the findings, in part because soy consumption levels here are much lower, Kushi says.

This protective effect against cancer, if there is one, is thought to be at least partly due to estrogen-like compounds in soy that may compete with human estrogen in the body, hindering it from prompting the cell proliferation that can trigger cancer. But the link between soy consumption and cancer may invert in women after menopause, when natural estrogen levels plummet. “The evidence is still unclear,” Kushi says.

Soy can be a good dairy alternative for most people with allergies to cow’s milk. Soy allergies affect 0.4% of children — more common than most food allergies but far less common than ones to milk. Soy milk allergy in children is often outgrown. And though people allergic to cow’s milk are often likely to have another food allergy, the differences in the two milks’ proteins means an allergy to one doesn’t automatically translate into an allergy to the other, McNairn says.

Soy milk also lacks lactose, so it’s easier for people with lactose intolerance to digest it.

A downside? Because soybeans have an inherently bitter taste, soy milk is often heavily processed — and sweetened — to mask that flavor, says Kantha Shelke, a food chemist with the Chicago-based food-science think tank Corvus Blue. Sweeteners are often high on the list of ingredients in soy milks, adding sugar and calories that consumers might not be aware of. Still, with about 5 grams of sugar per cup, even the more sugary soy milks contain fewer sugars than the 12 grams per cup in cow’s milk. (Soy milks labeled “unsweetened” contain about 1 gram.)

Soy milk presents its own digestibility challenges, Kazaks says. The milk contains high levels of oligosaccharides, carbohydrates that are hard for the body to break down. “It can really cause a lot of gas in some people,” she says.

CLICK & SEE…......Almond milk
“With almond milk, it’s more about what you don’t get” than what you do, says Sam Cunningham, an independent food scientist and consultant specializing in nuts, who helped develop almond milk for Sacramento-based Blue Diamond Growers as an employee of the almond processor in the 1990s.

[amazon_link asins=’B00PGXQ68Q,B00IZ6P9H0,B004LL5DC4,B002H062DA,B00503DQZS,B00474AL2M,B016LBC8EC,B01CLHRF3Y,B002H0627G’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’9b921133-5c8b-11e7-a748-e5bc6e82fd8d’]

Like soy milk, almond milk contains zero cholesterol. It’s free of saturated fats, so it’s a healthful option for people with, or at risk for, heart disease. It doesn’t contain lactose, so it’s an option for people with lactose intolerance. And it’s even lower in calories and total fat than soy milk: a glass contains just 60 calories and 2.5 grams of fat to soy milk’s 100 calories and 4 fat grams.

But although almonds, among nuts, are a good source of calcium and protein, almond milk’s calcium and protein levels don’t compare to the levels in cow’s, goat’s or soy milks. A glass of almond milk provides just 1 gram of protein. Some brands provide up to 20% of the daily recommended calcium intake (about 10% less than the other milks), but other brands provide none.

Almonds are also a good source of iron, riboflavin, vitamin E and some essential fatty acids. A cup of the ground-up nuts contains more than 11 grams of omega-6 fats (but very few omega-3s).

In recent years, several studies have hinted at a link between nut consumption and lower blood cholesterol and a reduced risk of heart disease. Since 2003, the Food and Drug Administration has allowed almonds (and other nuts) to bear the claim that eating 1.5 ounces of nuts daily, as part of a diet low in saturated fat and cholesterol, may reduce risk of heart disease.

Still, nuts are one thing — almond milk is another. The fraction of almond milk that’s actually comprised of finely blended almonds varies between products and can be minimal, Kazaks says. In many commercially available almond milks, almonds are the second or third ingredient, after water and sweeteners. (The same is true for many soy milks as well.) So despite the high vitamin E and omega-6 content of almonds, a glass of almond milk may contain none of the vitamin and just 300 to 600 milligrams of the omega-6s.

Almond milk is a fine alternative for people allergic to cow’s and soy milks, Jaffe’s Sicherer says, but almonds pose their own allergenicity hazards. Allergies to tree nuts, including almonds, are among the top allergies in the population, affecting 0.2% of children. And although cow’s and soy milk allergies are often outgrown, nut allergies are more likely to persist.

CLICK & SEE……..Rice milK
Like almond milk, rice milk’s main advantages are what it doesn’t contain. It is free of cholesterol and saturated fat. It doesn’t contain lactose. Allergies to rice are rare.

In fact, rice milk manufacturers commonly promote their product as safe for people with any of a number of allergies or intolerances — including cow’s milk, soy and nut allergies, as well as lactose and gluten intolerance. (Gluten, found in wheat and other cereal grains, is not present in any of the milks mentioned here.)

[amazon_link asins=’B002GPG6BE,B00ISTRLAW,B002HQIPJ8,B014CZN6EA,B00BP1WHIG,B00ISTRN78,B000R786UW,B00474AN5C,B016EMS7TS’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’c79e7710-5c8b-11e7-b782-4fde5c7d9176′]

Rice milk, like soy and almond milk, is formulated to contain levels of calcium, vitamin A and vitamin D similar to (albeit lower than) those in cow’s milk. But it is not a good source of protein, with just 0.67 grams per serving, and often contains more calories than almond or soy milk: about 113 calories per cup. Its vitamin E levels exceed that of cow’s, goat’s and soy milk but don’t compare with that of some almond milks.

One more thing rice milk doesn’t have: flavor in need of masking with sweeteners. “It’s a very mild-flavored product,” Corvus Blue’s Shelke says.

CLICK & SEE……….Hemp milk
Among plant-based milks, hemp milk is unique, and not just because the cannabis plant it’s made from poses legal challenges for farmers.

A glass of hemp milk contains the same number of calories as soy milk, one-third to one-half of the protein, but 50% more fat: 5 to 6 grams. However, most of the fats in hemp milk are omega-3 and omega-6 essential fatty acids, key for nervous system function and healthy skin and hair. Certain omega-3 and omega-6 fats also appear to reduce inflammation and lower blood lipid levels.

[amazon_link asins=’B00MFCHYS2,B003RRFBB6,B002BG38R8,B00MFCILXE,B003RRBWOG,B000VHJTPY,B01JZ0BY8C,B00IV6KDQQ,B00MFCHC7K’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’f1031514-5c8b-11e7-873d-3da78e762a9a’]

Plant oils typically have an excess of omega-6 fats relative to omega-3s — and the hemp seed is no exception. A cup of hemp milk (which is made from the “nut” of the hemp seed but can also contain some of the hull) often provides about 1 gram of omega-3s and 3 to 4 grams of omega-6s. Still, that level of omega-3s is high for plants, making hemp milk a useful source of them — especially given that American diets typically provide too few omega-3 fats and too many omega-6s.

In fact, some nutrition experts recommend a dietary ratio of omega-3s to omega-6s of between 1:1 and 1:3, a ratio that occurs naturally in hemp milk.

But the story is more complicated than that. It is unclear whether the predominant omega-3 fat in hemp, alpha linolenic acid (ALA), has the same heart-health benefits of those found abundantly in fish oils (known as EPA and DHA for short), says William Harris, director of the Cardiovascular Health Research Center at the University of South Dakota.

Like soy milk, hemp milk is low in saturated fat and cholesterol-free. It’s also free of lactose, and allergies to hemp are rare. Christina Volgyesi, vice president of marketing for Portland, Ore.-based Living Harvest Foods, which makes hemp milk, says the milk is made from different cannabis varieties than those used to produce marijuana, and contains none of the mind-altering active ingredient THC.

Hemp milk contains many of the nutrients found in cow’s milk (including calcium, vitamin A and vitamin D) since it’s fortified. In fact, some brands provide 40% to 50% of the daily recommended allowance of calcium, as compared with the 30% found in cow’s milk.

Nutritionally, hemp seeds are similar to flax seeds, which have become increasingly popular sources of essential fatty acids in recent years. But not all seeds rich in the fats lend themselves to a palatable milk alternative.

“Flax milk would probably be dark brown,” Shelke says. “We are probably not prepared to drink something dark brown in color.”

Unless, of course, it’s chocolate milk — be it of cow’s, goat’s, soy, almond, rice or even hemp.
Resources:
The Los Angeles Times
http://en.wikipedia.org/wiki/Camel_milk
http://www.diffen.com/difference/Buffalo_Milk_vs_Cow_Milk
http://en.wikipedia.org/wiki/Sheep_milk
http://en.wikipedia.org/wiki/Ass%27s_milk_%28Donkey%27s_milk%29

Enhanced by Zemanta
Categories
News on Health & Science

Air Pollution May Cause Appendicitis

[amazon_link asins=’B002P7S1U2,B00QH6TUXO,B00RYACXC2,B00JLS22IA’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’94119326-57e0-11e7-aed1-8f3a03ec94a6′]

Air pollution is already linked to respiratory and cardiovascular ills, and now researchers say the dirty air you breathe may also cause appendicitis.

Authors of a new study published in the Oct. 5 issue of the Canadian Medical Association Journal found that cases of appendicitis go up when the air is dirtier.

“This makes us think about the underlying cause of appendicitis that could potentially be linked to air pollution,” said Dr. Gilaad G. Kaplan, senior author of the study and assistant professor of medicine in the division of gastroenterology at the University of Calgary in Alberta. “Air pollution is a modifiable risk factor. If these findings are confirmed and we are able to legislate better air pollution control, cleaner air, then potentially we could prevent more cases of appendicitis.”
But at this early point in the research, the implications are not so clear-cut, warned another expert.

“It’s provocative, but there’s a huge difference between correlating any number of factors with a disease and proving that any of these factors might actually cause a disease, and this study fails to show causation,” said Dr. F. Paul Buckley III, assistant professor of surgery at the Texas A&M Health Science Center College of Medicine and a surgeon at Scott & White Healthcare Round Rock, Texas.

“Do we all want to decrease pollution? Yes. Is that going to decrease the incidence of appendicitis? I doubt it,” said Buckley.

Parts of the findings were presented at a conference a year ago.

No one really knows why appendicitis, or swelling and infection of the appendix, occurs.

Appendicitis cases rose significantly in the late 19th century and early 20th century, as industrialization took hold. Cases declined in the middle and later parts of the last century, at about the time clean air legislation gained headway. Meanwhile, countries that are just now industrializing have increasing rates of the condition, the study authors stated.

A prevailing theory is that appendicitis occurs when the opening to the appendix, a pouch-like organ attached to the large intestine, gets blocked. Specifically, some experts believe that lower fiber intake among citizens of industrialized countries leads to obstruction of the appendix by the stool.

But that doesn’t explain the decreased incidence of appendicitis in the second half of the 20th century, Kaplan said.

Air pollution is already linked with a wide range of health conditions, most notably respiratory diseases and cardiovascular disease, including heart attack and stroke.

Kaplan and his colleagues looked at more than 5,000 adults who were hospitalized in Calgary with appendicitis between April 1, 1999, and the end of 2006. This data was cross-referenced with an analysis of air pollutants the week prior to the admissions.

“We found that individuals were more likely to come in with appendicitis in weeks with higher concentrations of air pollutants, specifically ozone and nitrogen dioxide,” Kaplan said.

More appendicitis admissions took place during Canada’s warmest months (April through September, when people are more likely to be outdoors), and men seemed more likely to be affected by air pollutants than women. It’s unclear why this gender difference exists, the researchers said.

Kaplan theorizes that inflammation may explain the link — if it proves to exist — between air quality and appendicitis.

“It’s speculative, but air pollution might be driving inflammation which triggers appendicitis,” he said. “We’re a few steps away before we can make that statement. We need to confirm and replicate these findings.”

Kaplan and his co-authors plan more studies in multiple cities in Canada.

Last year, Forbes magazine rated Calgary as the world’s cleanest city and Baku, Azerbaijan, as the dirtiest.

Source: Health News. 5Th.Oct.’09

Reblog this post [with Zemanta]
Categories
Featured Healthy Tips

When ‘Baby Fat’ is Good for Health

[amazon_link asins=’B00JEKYNZA,B01N0MI131,B071JGH7XZ,B07819P4ZN,B010OLCIYA,B004KMP0TU,B01N90QU6P,B071F1488H,B01N5BU6NO’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’4aa2ac35-0a26-11e8-94ce-678a08c654a0′]

Want to shed your baby fat? Wait, don’t do it just yet, for a new study has revealed that such a fat is good – as long as it is calorie-burning -”Brown Fat”.

CLICK & SEE

Brown fat burns off calories and generates heat in babies and small mammals.

Most of the body fat is white fat, which also provides insulation but stores calories. It becomes “bad” fat when an individual have too much. The “good” fat-brown fat-was considered essentially nonexistent in human adults.

The new study has found that adults have much more of this type of fat than previously believed.

“We now know that it is present and functional in adults,” said the study’s lead author, Dr Aaron Cypess, MMSc, of the Joslin Diabetes Centre in Boston.

“Three ounces of brown fat can burn several hundred calories a day,” he added.

In the new study involving 1,970 study participants, researchers measured the patches of brown adipose tissue-brown fat-in people with the help of high-tech imaging method that combines positron emission tomography and computed tomography, called PET/CT.

By evaluating biopsy tissue of what appeared to be brown fat, the authors confirmed that they were, indeed, looking at stores of brown fat.

The researchers found that brown fat was located in an area extending from the front of the neck to the chest.

Of the subjects who had detectable brown fat, about 6 percent had 3 ounces or more of the fat.

“We believe that this percentage greatly underestimates the number of adults in the population who have a large amount of brown fat,” said Cypess.

They also discovered that brown fat is most abundant in young women and least frequent in older, overweight men. In fact, women were more than twice as likely as men to have substantial amounts of brown fat.

“One theory for this is that women may have less muscle mass overall, so they need more brown fat to generate heat and keep warm,” Cypess said.

Source: The study appears in New England Journal of Medicine.

Reblog this post [with Zemanta]
Categories
Diagnonistic Test

Upper Endoscopy

[amazon_link asins=’3319490397,1588902390,0632057564,3540200045,041546630X,0071768483,0838504485,9021921022,B013J936HM’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’17e6c972-6527-11e7-8c10-01967c854abb’]

Upper endoscopy enables the physician to look inside the esophagus, stomach, and duodenum (first part of the small intestine). The procedure might be used to discover the reason for swallowing difficulties, nausea, vomiting, reflux, bleeding, indigestion, abdominal pain, or chest pain. Upper endoscopy is also called EGD, which stands for esophagogastroduodenoscopy (eh-SAH-fuh-goh-GAS-troh-doo-AH-duh-NAH-skuh-pee).

CLICK & SEE

For the procedure you will swallow a thin, flexible, lighted tube called an endoscope (EN-doh-skope). Right before the procedure the physician will spray your throat with a numbing agent that may help prevent gagging. You may also receive pain medicine and a sedative to help you relax during the exam. The endoscope transmits an image of the inside of the esophagus, stomach, and duodenum, so the physician can carefully examine the lining of these organs. The scope also blows air into the stomach; this expands the folds of tissue and makes it easier for the physician to examine the stomach.

The physician can see abnormalities, like inflammation or bleeding, through the endoscope that don’t show up well on x rays. The physician can also insert instruments into the scope to treat bleeding abnormalities or remove samples of tissue (biopsy) for further tests.

Possible complications of upper endoscopy include bleeding and puncture of the stomach lining. However, such complications are rare. Most people will probably have nothing more than a mild sore throat after the procedure.

The procedure takes 20 to 30 minutes. Because you will be sedated, you will need to rest at the endoscopy facility for 1 to 2 hours until the medication wears off.

Preparation
Your stomach and duodenum must be empty for the procedure to be thorough and safe, so you will not be able to eat or drink anything for at least 6 hours beforehand. Also, you must arrange for someone to take you home—you will not be allowed to drive because of the sedatives. Your physician may give you other special instructions.

For More Information
American Gastroenterological Association (AGA)
National Office
4930 Del Ray Avenue
Bethesda, MD 20814
Phone: 301–654–2055
Fax: 301–654–5920
Email: info@gastro.org
Internet: www.gastro.org

National Digestive Diseases Information Clearinghouse
2 Information Way
Bethesda, MD 20892–3570
Phone: 1–800–891–5389
TTY: 1–866–569–1162
Fax: 703–738–4929
Email: nddic@info.niddk.nih.gov
Internet: www.digestive.niddk.nih.gov

The National Digestive Diseases Information Clearinghouse (NDDIC) is a service of the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK). The NIDDK is part of the National Institutes of Health of the U.S. Department of Health and Human Services. Established in 1980, the Clearinghouse provides information about digestive diseases to people with digestive disorders and to their families, health care professionals, and the public. The NDDIC answers inquiries, develops and distributes publications, and works closely with professional and patient organizations and Government agencies to coordinate resources about digestive diseases.

Sources: http://digestive.niddk.nih.gov/ddiseases/pubs/upperendoscopy/index.htm

Reblog this post [with Zemanta]
Categories
Diagnonistic Test

Upper GI Series

[amazon_link asins=’B01FIWUP8Q,B01FIWVVI4,B007Z759CK,B0012VK3E4,B01FGP9ER8,B011DBB5OE,B00HX3W0SW,B002MHKU04,B01K0SXP2Q’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’2f023ea9-6529-11e7-b71f-e9c7d60b5ba6′]

The upper gastrointestinal (GI) series uses x rays to diagnose problems in the esophagus, stomach, and duodenum (first part of the small intestine). It may also be used to examine the small intestine. The upper GI series can show a blockage, abnormal growth, ulcer, or a problem with the way an organ is working.
Click to see the pictures>....(1)…..(2)..…..(3)....(4).……….(5)……....(6)
During the procedure, you will drink barium, a thick, white, milkshake-like liquid. Barium coats the inside lining of the esophagus, stomach, and duodenum, and makes them show up more clearly on x rays. The radiologist can also see ulcers, scar tissue, abnormal growths, hernias, or areas where something is blocking the normal path of food through the digestive system. Using a machine called a fluoroscope, the radiologist is also able to watch your digestive system work as the barium moves through it. This part of the procedure shows any problems in how the digestive system functions, for example, whether the muscles that control swallowing are working properly. As the barium moves into the small intestine, the radiologist can take x rays of it as well.

An upper GI series takes 1 to 2 hours. X rays of the small intestine may take 3 to 5 hours. It is not uncomfortable. The barium may cause constipation and white-colored stool for a few days after the procedure.

Preparation
Your stomach and small intestine must be empty for the procedure to be accurate, so the night before you will not be able to eat or drink anything after midnight. Your physician may give you other specific instructions.

For More Information:
National Digestive Diseases Information Clearinghouse
2 Information Way
Bethesda, MD 20892–3570
Phone: 1–800–891–5389
TTY: 1–866–569–1162
Fax: 703–738–4929
Email: nddic@info.niddk.nih.gov
Internet: www.digestive.niddk.nih.gov

The National Digestive Diseases Information Clearinghouse (NDDIC) is a service of the National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK). The NIDDK is part of the National Institutes of Health of the U.S. Department of Health and Human Services. Established in 1980, the Clearinghouse provides information about digestive diseases to people with digestive disorders and to their families, health care professionals, and the public. The NDDIC answers inquiries, develops and distributes publications, and works closely with professional and patient organizations and Government agencies to coordinate resources about digestive diseases.

Sources:http://digestive.niddk.nih.gov/ddiseases/pubs/uppergi/index.htm

Enhanced by Zemanta
css.php