Health & Nutrition

Beware of Eating Raw Eggs

2009-12-15T07:51:00.000-08:00

Mixing raw eggs in beverages such as herbal medicine, energy drinks or food has become a habit of some people. Raw eggs for food and beverage mixing are trusted hygienic enough and safe to eat. Is there any danger of consuming raw eggs?

Although there are several diseases caused by raw food, still we can found many people eat raw food, especially with the egg. Most of the controversy about the consumption of raw eggs is still happening. There are some experts say that the risk of a person affected by the disease if he/she eats raw eggs is very small. But there is also a thought otherwise, because in the raw egg, there is bacteria known as Salmonella enteritidis. These bacteria can cause food poisoning.

Global statistics show there is only about 1 in 30,000 eggs that contains these bacteria. But no one knows where the eggs are free of these harmful bacteria. So, to avoid this, it is better to consume only boiled or cooked egg.

As quoted from Healthmad, Friday (11/12/2009), Salmonella enteritidis bacterium usually found in egg yolks, but most of the albumines are not immune to this bacteria. The only way to avoid this is to cook until done. The bacteria will die without damaging protein contained in the egg.

In addition to the Salmonella bacteria in raw eggs, there is also a chemical avidin. This substance is capable of binding biotin so that food can not be digested, the result makes biotin and hemoglobin levels in the urine decreased. Biotin is a coenzyme that participates in the metabolism of fats and carbohydrates. This substance is soluble in water.

So remember, eating raw eggs can cause a danger of food poisoning, caused by Salmonella enteritidis, and avidin in raw eggs can bind biotin, with symptoms: drowsiness, weight loss, insomnia, skin disorders and pain in the muscles. This is caused by disruption of the metabolism of substances in the body.

Food and Your Health

2009-12-10T23:46:00.000-08:00

Here I found a good video to watch.

McDonald's Food - Just Watch it ^^

2009-12-10T23:41:00.000-08:00

Fresh Clean Drinking Water for Your Health

2009-12-08T05:11:00.001-08:00

Clean water and healthy drinking water are two different things. Not all clean water can be proper to drink, but all healthy drinking water (proper drinking water) are clean water. Clean water must be processed first to produce a good healthy drinking water.

The ways to get healthy drinking water :

1. Boiling

Clean water is poached till boiling and let it still boiling for about 5 to 8 minutes, to ensure germs die.

2. Solar Disinfection
Heating the water by using sun power. Clean water is filled in a big glass bottle (do not use plastic products, because it’s not good for our health). This bottle is kept on tiled-roof for about 4 - 6 hours in hot day or 6 – 8 hours in cloudy weather.

3. Chlorination
We can use water that contains chlorine to kill germs and bacteria in clean water.

The Benefit of Consuming Insects

2009-12-02T04:40:00.000-08:00

Insects... Why must insects? Check it out from reading this article.

You can say that you have never eaten insects. But Infact, you probably consumed over a pound of insects in your lifetime. Insects pests that infect granaries are milled along with the grain, then you consumed them in forms of finished food, like: bread. Not only that, insects can be found in fruit and vegetables, and you often eat them insensibly. Surprising or not, these insects did you some good by providing extra nutrients (especially proteins) in your meal.^^

Researchers from Ohio State University have described insects as "micro-livestock", while the UN Food and Agriculture Organisation (FAO) earlier this year held a special conference on their benefits.

"Insects are the most valuable, underused and delicious animals in the world," says David George Gordon, a Seattle-based naturalist and author.

Studies have shown that insects are full of protein and essential nutrients n and contain much less cholesterol, and much more unsaturated fat, than other kinds of meat. If you are athlete, you need to try some insects, such as : cricket, bamboo worm, sago worm.

Although insects contain a lot of healthy elements, you must beware of consuming them. Some insects secrete toxins, produce toxic metabolites or sequester toxic chemicals from food plants. Defensive secretions that may be reactive and irritating (toxic). They also can contain pesticide, so if you want to cook or consume them directly, first you must clean them.

The Benefits Of Eating Eel

2009-12-01T20:20:00.000-08:00

Eels (Monobterus albus) possess substances, best for rejuvenating the body. Experts have found out that eel contains vitamins A, B1, B2, D and E, which are effective agents for the body’s wellbeing.

Eels are also abundant with unsaturated fatty acids like Palmitoleic acid, Docosahexaenoic acid (DHA) and Eiconsapentaenoic acid (EPA).

According to medical research, eel has been shown in certain studies to significantly reduced the chances of the development of type 2 diabetes among certain groups. Because of eel’s high omega 3 content, a high intake of eel may delay the development of diabetes in glucose intolerant individuals.

It is also safe for individuals with type 2 diabetes and can help ease cardiovascular disease risk factors such as high triglyceride levels.

Today it has been made as all-natural food supplement in powdered form and whose health benefits are known and accepted in Japan and some parts of Europe.

As food supplement, it has been specifically developed for elderly people who wanted to live with renewed strength, vitality and energy.

The powdered form of eel, is made up of the skin, flesh and bones capsulated to make it more concentrated, thus ensuring that every bit of vitamins and minerals is optimized.

Surmounting Exhaustion while Working

2009-10-21T19:14:00.000-07:00

Many people complain about tiredness while they are working. They work everyday, every time, and ofcourse they will loss their power. If they often get tired, they will have Anemia.

As a good worker, you must consider about your health. So, to overcome this tiredness, you must do some of this following suggestions:

Don’t forget to have your breakfast, lunch and dinner. Eat regularly and ofcourse you will have enough power and nutrition.
Do exercise every thirty minutes of your working time. Keep your body relax.
Don’t forget to have enough drink. The function of the body will be dropped if our body is lack of water.
Enough sleep.

Gambier Advantages

2009-10-21T18:59:00.001-07:00

Gambier

(Uncaria gambir (Hunter.)Roxb.)

Synonym

Ourouparia gambir Roxb. Nauclea gambir

Family:

Rubiaceae

Characteristic:

Clump plant with 1 – 3 cm of height. The plant stalk is erect, spherical, and it has sympodial-branching. The colour of the stalk is nutbrown. The leaf is singular, oval-shaped, serrated edge, base point is spherical and end point is acute, 8 – 13 cm long, 4-7 cm wide, and green colour. The flower is complex (compound), bell shape, 5 corollas with oval-shaped, and purple colour. The fruit is spherical and black colour.

Part of plant that is used is the leaves.

The leaves are dried, and we call it Gambier.

Diseases that can be cure:

Diarhea
Dysentery
Injury ( unguent )
Sprue ( mouthwash )
Hoarse voice ( mouthwash )

In Indonesia, gambier is very easy to find. Gambier is usually consumed by old people ( makan sirih what we call it in Indonesia ). This habit will make our teeth, gums, and throat become healthy.

Rhino Horn.. It's useful?

2009-10-19T01:21:00.000-07:00

Pictures:

This horn is very useful. It's used for making medicine. Generally, this horn is mixed with other potions, and finally it's ready to be used. This horn is trusted to give power to men, and many other advantages can be obtained from this horn, such as for healing fever.

But, as we know that Rhino is almost extinct and only hundreds rhinos left in this world, especially in Indonesia.

So, must we kill them for our need? ^^

Go Green!!!

Knowing about Nutmeg

2009-10-18T07:16:00.000-07:00

In the early 1500s, explorers were on ships travelling all over the globe, in search of spices. Some voyages brought these adventurers to the tropical Spice Islands in Eastern Indonesia. There an evergreen tree with fruit that looked very similar to a peach or apricot was found. Once the fruit is cracked open, you can see the seed, which is nutmeg. This seed is covered with a reddish membrane that once dried is known to us as mace.

A. Appearance

The nutmeg is a brown oval-shaped seed the size of a nut. Its exterior is extremely hard, yet it is extremely easy to grate. You can find nutmeg in the spice section of your local grocery store where it is sold in two forms: whole and grated. Nutmeg has a much more spicy, pungent, warm flavor when freshly grated, so it is recommended that you buy whole nutmeg and grate it as needed. A simple zester or other small grater will do the trick. Nutmeg, like other spices, should be stored in a cool, dark place.

B. Nutritional Benefits Of Nutmeg

Brain Booster

One of the main properties of nutmeg is that it’s helpful in stimulating the brain. It provides relief from stress and fuels mental activities as well. It can even boost concentration, as it is supposed to improve blood circulation to brain. However, make sure to take in a very little amount, as too much can cause delirium.

Tonic For The Heart

Nutmeg proves to be an excellent tonic for the cardiovascular system. It increases the blood circulation and stimulates the heart functions.

Detoxifier For Kidney & Liver

Nutmeg oil is a great liver tonic, as it can remove the toxins therein. It is helpful in treating kidney infections and dissolves kidney stones also.

Induces Sleep

Research shows that nutmeg can beat insomnia. It boosts the level of serotonin, which helps induce relaxation in turn. You can incorporate it in your tea, coffee or herbal tea, even sprinkle a few seeds in your dessert.

Removes Bad Breath

Nutmeg oil is helpful in treating bad breath. It is also antiseptic in nature and helps cure toothaches and gum problems. It is because of this property that the oil is even used in many kinds of toothpaste. If you’re suffering from dental problems, incorporate nutmeg in your diet.

It’s an Aphrodisiac

Nutmeg is an excellent aphrodisiac. Around 18th century, it was used to treat male sexual dysfunctions. A recent study also confirms the aphrodisiac nature of this spice.

Treats Stomach Disorders

Nutmeg helps in getting rid of flatulence, diarrhea, and improves appetite as well. However, before using it for treating stomach disorders, consult a physician. This is because it is alleged that large doses of nutmeg can cause hallucination and in some cases, even death.

Pain Reliever

Nutmeg oil has anti-inflammatory properties and can be used as pain reliever. If applied to the affected areas, the oil can treat joint and muscle pains. It can also reduce joint swelling and is helpful in treating rheumatic fever.

Used In Cough Syrup

Nutmeg is helpful in clearing up the congestion resulting from cold and thus, is widely used in cough syrups. It’s even helpful in aroma therapy.

H1N1 Vaccine

2009-10-18T06:47:00.000-07:00

Source: www.medpagetoday.com ; By Emily P. Walker, Washington Correspondent

WASHINGTON, July 9 -- The National Institutes of Health (NIH) will begin evaluating efficacy of H1N1 vaccines in early August and hopes to begin vaccinating certain high-risk groups by mid October, public health officials said Thursday.

"Scientists believe the impact of the virus could worsen this fall or earlier," said Health and Human Services Secretary Kathleen Sebelius, as she explained the need for today's conference at the NIH's main health campus, which has brought together representatives of both federal and state public health agencies.

But while the NIH is backing the October vaccination timetable, which many consider ambitious, the agency said it was not planning trials of the H1N1 vaccine that was the first out of the gate -- the cell-based vaccine that drug giant Novartis announced it had produced in June.

Anthony Fauci, MD, director of the NIH's National Institute of Allergy and Infectious Diseases, said the cell-based method of vaccine production was not licensed in the U.S.

Instead NIH will focus its attention on vaccines produced from the FDA-approved chicken egg production method.

However, Dr. Fauci said that if the candidate vaccines fail to produce an immunogenic response -- the FDA could issue an "emergency use authorization" to allow use of a cell-based vaccine.

There is another scenario in which the FDA would need to issue an emergency use authorization -- if the NIH decides to use a vaccine with an adjuvant, said Bruce Gellin, MD, MPH, director of the National Vaccine Program Office at HHS.

Normally, the FDA approves seasonal flu vaccines using a process called "strain change," which allows annual approval for new vaccines for every calendar year, but those "strain change" approvals do not apply to adjuvants.

And, given the intricacy of the normal drug approval process, that is not an option with clock ticking on the pandemic, which leaves no options other than emergency authorization, Dr. Gellin said.

The NIH trials will test vaccine contenders in varied subgroups, including young people, pregnant women, and those with preexisting medical conditions, Dr. Fauci said.

Trials will also examine the efficacy of adding an adjuvant to the vaccine.

Timing, according to Dr. Fauci, is complicating the task of preventing the spread of H1N1, since its predicted increase will coincide with the seasonal flu, which kills an estimated 36,000 Americans every year.

Dr. Fauci said he doesn't know how the regular flu vaccine will interact with the H1N1 vaccine.

"We don't know . . . when you give the H1N1 vaccine, how that juxtaposes with regular influenza vaccine or if you get a different response," he told reporters after the summit's opening session.

Once the efficacy and safety of an H1N1 vaccine has been confirmed in clinical trials it will move into production. And, while the thought of dual H1N1-seasonal flu vaccine is appealing, Sebelius said there are currently no plans for a multivalent vaccine.

Dr. Fauci said it was likely that the H1N1 vaccine will be administered in two separate shots, with 21 days in between. But he added that the approved dosing schedule will be determined by the results of the clinical trials.

Dr. Fauci said it's impossible to know how many doses of the vaccine will be rolled out in the first batch in October.

And, there is always the worst-case scenario that a vaccine will not be developed in time, and the U.S. will have to weather the season with no vaccine -- as the Southern Hemisphere is doing now.

Dr. Fauci said while there are no guarantees, he is "pretty confident that there will be a vaccine that produces an immunogenic response."

Irrespective of the vaccine's efficacy, it's likely that the H1N1 virus will start to gain momentum before a vaccine is available.

"There is a high likelihood we will have a surge of illness before a vaccine is available for use," said Anne Schuchat, MD, director of the National Center for Immunization and Respiratory Diseases at the Centers for Disease Control and Prevention (CDC).

Also at the summit were Janet Napolitano, homeland security secretary, Arne Duncan, education secretary, and Thomas Frieden, MD, director of the Centers for Disease Control and Prevention.

President Barack Obama made a surprise call to the summit from L'Aguila, Italy to voice his support.

Sore Throat Causes and How to Overcome

2009-10-17T23:50:00.000-07:00

What causes a sore throat?
A sore throat can have many causes including:

Common viruses, and even the viruses that cause mononucleosis (mono) and the flu, can cause a sore throat. Some viruses can also produce blisters in the mouth and throat ("aphthous stomatitis").

Breathing through the mouth can produce throat dryness and soreness.

Sinus drainage (post nasal drip) may cause a sore throat.

A sore throat can also be caused by bacteria. The two most common bacteria to cause a sore throat are Streptococcus (which causes strep throat) and Arcanobacterium haemolyticum. Arcanobacterium causes sore throats mainly in young adults and is sometimes associated with a fine red rash.

Sore throat appearing after treatment with antibiotics, chemotherapy, or other immune-compromising medications may be due to Candida, commonly known as "thrush."

A sore throat lasting for more than two weeks can be a sign of a serious illness, such as throat cancer or AIDS.

What can I do at home for a sore throat?
Generally, sore throats must run their course (exception, strep throat will be addressed below.)

Salt water gargles, hard candies, sprays for example, Chloraseptic) and lozenges can provide temporary pain relief. (Caution: Lozenges and hard candy are a choking hazard for children. Avoid their use in young children.)
A humidifier may be helpful in relieving symptoms, especially in sore throats caused by mouth breathing and dry air.
Acetaminophen or ibuprofen may help control the pain.
For adults, if your nose is plugged, nasal sprays such as Afrin may be used for two to three days to prevent mouth breathing. It is NOT a good idea to use these products for more than a couple of days; you may become dependent on them.
Other decongestant products, such as Sudafed, may be helpful.

Being Healthy by consuming Eggplant

2009-10-17T06:18:00.000-07:00

Eggplant or Brinjal is a perennial vegetable belonging to the nightshade or Solanaceae family. It often grows to a height of 16 to 57 inch with spiny stems and comes in different shades like lavender, yellow-white, orange, and jade green. The flesh, however, is cream colored with a pleasantly bitter taste (due to the presence of small amounts of nicotinoid alkaloids) and spongy consistency. The first cultivation of this plant was done in China during the 5^th century B.C prior to which it was found wild in the forests of India. Countries like Africa and Italy became acquainted with the plant during the Middle Ages while the spread to the European and the Middle East zones occurred during the 14^th century. Today, the leading cultivators of this species of vegetables are Italy, Turkey, Egypt, Japan, and China. Some of the beneficial effects of consuming brinjal or aubergine (in France) are given below.

Health Benefits Of Eating Eggplant

Although iron is essential for many biological process in the body, excess accumulation of iron is not beneficial and causes certain harmful effects in the body. Increased accumulation of iron causes rise in the production of free radicals in the body and is associated with high risk of heart disease and cancer. Hence, it is necessary to remove the excess iron to reduce the free radical production. This can be done by nasunin, a phytonutrient present in eggplant.
Other beneficial effects of chelating iron are protecting blood cholesterol from peroxidation, reducing the rate of free radical damage in joints and preventing cellular damage that can promote cancer formation.
Nasunin, the potent antioxidant, also shields the brain cell membranes from any kind of damage and injury. This is really important as the membrane protects the cells from free radicals, allowing the entry of nutrients and exit of harmful wastes. It also receives instructions from messenger molecules telling what activities the different cells should perform.
Another important function of eggplants are that they act as antimicrobial, antiviral, antimutagenic and anti LDL, all of which is attributed to the action of a phenolic compound, chlorogenic acid, found in abundance in the vegetable. The acid is one of the most potent free radical scavengers found in the tissues of plants.
The plant also has a high source of dietary fibers, which is helpful for the proper functioning of the digestive system, and also acts against coronary heart disease.
The potassium content in the vegetable helps to strike a balance in the salt intake and maintain a good hydration level.
The potassium level also plays a vital role in regulating the blood pressure of the body.
For those of you who are planning to go easy on your diet and lose some extra weight, you can opt for eggplants as they are very low in calories and also have high moisture content. Hence, brinjal or eggplants can be safely and effectively used to control obesity.
Eggplants are also used to reduce glucose levels of type II Diabetes. This is attributed to the fact that the vegetable contains low levels of carbohydrates and high fiber levels. In fact, the vegetable is regarded as a natural method of controlling diabetes.

Caution

Egg plants contain measurable amounts of oxalates. One harmful effect that concentrated oxalate levels cause in the body is that they crystallize which lead to certain health problems. This is the reason why people with suspected or untreated kidney or gall bladder problems should avoid the consumption of eggplants.
Certain cases of allergic symptoms to eggplants like itchy skin and mouth has been reported many a times. Contacting dermatitis from the plant leaves and hypersensitivity reactions to the flower pollens have also been reported a number of times.

Alzheimer's Disease

2009-10-17T06:14:00.000-07:00

Alzheimer's disease (AD) is the most common form of dementia among older people. Dementia is a brain disorder that seriously affects a person's ability to carry out daily activities.

AD begins slowly. It first involves the parts of the brain that control thought, memory and language. People with AD may have trouble remembering things that happened recently or names of people they know. Over time, symptoms get worse. People may not recognize family members or have trouble speaking, reading or writing. They may forget how to brush their teeth or comb their hair. Later on, they may become anxious or aggressive, or wander away from home. Eventually, they need total care. This can cause great stress for family members who must care for them.

AD usually begins after age 60. The risk goes up as you get older. Your risk is also higher if a family member has had the disease.
No treatment can stop the disease. However, some drugs may help keep symptoms from getting worse for a limited time.But you can prevent it by consuming Turmeric regularly, and take enough rest. Don't forget to take excercises regularly.

Sunflower Oil

2009-10-17T05:00:00.000-07:00

Sunflower oil is the non-volatile oil expressed from sunflower (Helianthus annuus) seeds. Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient.

Health benefits

There are a variety of health benefits associated with the consumption of sunflower oil.

Diet and cardiovascular benefits

Sunflower oil is high in the essential vitamin E and low in saturated fat. The two most common types of sunflower oil are linoleic and high oleic. Linoleic sunflower oil is a common cooking oil that has high levels of the essential fatty acids called polyunsaturated fat. It is also known for having a clean taste and low levels of trans fat. High oleic sunflower oils are classified as having monounsaturated levels of 80% and above. Newer versions of sunflower oil have been developed as a hybrid containing linoleic acid. They have monounsaturated levels lower than other oleic sunflower oils. The hybrid oil also has lower saturated fat levels than linoleic sunflower oil.^[3] Sunflower oil of any kind has been shown to have cardiovascular benefits as well. Diets combined with a low fat content and high levels of oleic acid have been suggested to lower cholesterol which, in turn, results in a smaller risk of heart disease. Sunflower oils fit this criteria. Studies of adults suggested that a balanced diet in which small quantities of saturated fats are replaced with sunflower oil has detectable cholesterol-reducing benefits. Research suggests that lower cholesterol levels can be caused by balances of polyunsaturated and monounsaturated fatty acids. Sunflower oil may help with this balance.

Sunflower oil as skin protection

Sunflower oil, like other oils, can retain moisture in the skin. It may also provide a protective barrier that resists infection in pre-term infants. Studies using sunflower oil have been conducted involving low birth weight pre-term infants that are often susceptible to infection due to their underdeveloped skin. The study determined that infants receiving a daily skin treatment of sunflower oil were 41% less likely to develop infections in hospital.

Source:

en.wikipedia.org

Green Tea For Your Life

2009-10-17T04:46:00.000-07:00

Green tea has always been, and remains today, the most popular type of tea from China where most historians and botanists believe the tea plant originated throughout all of Asia.The plant of which leaves and buds we make the famous green tea is called Camellia sinensis (“sinensis” means “Chinese” in Latin), an evergreen shrub or a small tree that is usually trimmed to below 2 m when cultivated for its leaves. It grows at 4000 m altitude in Himalaya. The Camellia sinensis flowers are yellow-white, 3-4 cm in diameter and with 7-8 petals.

The Chinese have known about the medicinal green tea benefits since ancient times, using it to treat everything from headaches to depression. Recently green tea has been receiving much attention. As a result, we now have several green tea medical reports and studies by accredited institutions concluding that Green Tea contains many healthful and healing properties. Drinking green tea has been shown to provide the human body with various health enhancing components.

FEEL THE HEALTH BENEFITS OF GREEN TEA

Green tea, recognized worldwide for its therapeutic properties, contains powerful flavonoids called catechins. The chief catechin in green tea is epigallocatechin gallate (EGCG), which is a powerful antioxidant with anti-inflammatory, cholesterol lowering, fat burning and other beneficial properties. Benefits of green tea and its effects were discovered 4,000 years ago and since then has been considered a wonder drink!

Explore more powerful green tea benefits on human health.

In this early invention, green tea has been proved to be a good medicine for breast cancer. It had been tried to a mouse which had a breast cancer, and fortunately the cancer can't spread, and it became smaller. You can try it for sure.

Precaution :

Do not take green tea without first talking to your doctor if you are pregnant or could become pregnant

Do not take green tea without first talking to your doctor if you are breast-feeding a baby. Green tea contains a large amount of caffeine, which may cause restlessness, sleep disorders, and other effects in breast-feeding infants....

Note: The information provided on this site is intended for your general knowledge only and is not a substitute for professional medical advice or treatment for specific medical conditions. You should not use this information to diagnose or treat a health problem or disease without consulting with a qualified healthcare provider. Please consult your healthcare provider with any questions or concerns you may have regarding your condition.

The Benefits of Turmeric

2009-10-17T04:34:00.000-07:00

Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It is native to tropical South Asia and needs temperatures between 20°C and 30°C, and a considerable amount of annual rainfall to thrive (Materia Indica, 1826, Whitelaw Ainslie, M.D. M.R.A.S., via Google Books). Plants are gathered annually for their rhizomes, and re-seeded from some of those rhizomes in the following season.

Turmeric is found everywhere and grows wild in the forests of Malaysia. and Indonesia It has become the key ingredient for many Malay dishes, not only in curry, but also in masak lemak, rendang, and many more.

In medicinal uses, turmeric has a good deal with our health. It could cure Alzheimer's disease, cancer, arthritis, and liver disorders.

Turmeric is also used in cosmetics. Turmeric is currently used in the formulation of some sunscreens. Turmeric paste is used by some Indian women to keep them free of superfluous hair. Turmeric paste is applied to bride and groom before marriage in some places of India, Bangladesh, and Pakistan, where it is believed turmeric gives glow to skin and keeps some harmful bacteria away from the body.

Avocado for Human Life

2009-10-16T02:41:00.000-07:00

Source:

Bob Bergh Department of Botany and Plant Sciences, University of California

Purseglove (1968), In his authoritative textbook, labeled the avocado "...the most nutritious of all fruits." Noted food writer Gaylord Hauser once said of it: "In this single delectable fruit are combined the protein of meat, the fat of butter [but much more wholesome!], the vitamins and minerals of green vegetables, the flavor of nuts, a six course dinner ".

America

's greatest plant explorer, David Fairchild is attributed "...the avocado is a food without rival among the fruits, the veritable fruit of paradise." And in 1959, cereal pioneer John H. Kellogg maintained that "of all edible fruits, it stands pre-eminent as a source of concentrated nutriment adapted to human use. For purity, wholesomeness, ease of digestibility, and adaptation to human needs, it has few rivals and none that can fill its place." (Quotation courtesy of J. S. Shepherd).

Abstract. Avocado usage is reduced because of negative misconceptions. The avocado has various uses as a natural cosmetic, with advantages in rapid skin penetration, and as a superior natural sunscreen. Avocado oil has several culinary and health benefits. The greater use of whole fruit has important advantages: usefulness in human weight control, high nutritional density, source of major antioxidants, stroke prevention, fruit protein source, fiber source; as baby food, and other dietary benefits. Erroneous public perceptions of avocado calorie content and of cancer influences are noted.

Many people appreciate the delicious flavor of avocado, but are afraid of them for (mistaken) dietary reasons. They therefore avoid avocados or eat less than they could, because of incomplete or erroneous nutritional information. Most of us connected with the avocado industry have encountered such errors in understanding among friends or chance acquaintances. Indeed, on occasion, one even encounters them among "avocado" people.

These errors are diverse and recurrent. One sometimes feels a bit like Hercules of classical mythology battling the ugly Hydra: as soon as one evil head is cut off, two more grow in its place! Its seems worthwhile, therefore, to make a summary of the scientific findings concerning the avocado. We will begin with a brief look at cosmetics, then examine the more important food attributes, and close with an analysis of misconceptions in the press and among the public.

Avocado Cosmetics

Increasing recognition of unhealthful consequences from additives, preservatives, processing, and artificial products generally gives the avocado a major advantage as a food and also as a cosmetic. With increasing concern for the environment, an added plus for avocado cosmetics is that they are biodegradable. Consumers are beginning to favor basic, natural ingredients. Swisher (1988) discusses use of the avocado as a skin moisturizer, cleansing cream, makeup base, sunscreen, lipstick, bath oil, and hair conditioner. Toxicological tests of avocado oil products have provided an official health/safety assessment.

In skin care, the two major advantages of the avocado are its marked softening and soothing nature and its notable absorption. Compared with almond, corn, olive, and soybean oils, avocado oil had the highest skin penetration rate (Swisher, 1988).

In sunscreens, chemicals like PABA have superior effectiveness but cause skin irritation in some people. Because they are synthetic, there are lingering questions about long-term safety. Among eight plant oils, avocado oil proved the most effective sunscreen (Swisher, 1988).

Avocado Oil
Like olive oil, avocado oil is predominantly monounsaturated, a property which is thought to confer distinct health benefits. The avocado as a refined cooking oil has additional advantages (Swisher, 1988).

It is unusually light, so it mixes well with other foods.

It has a mild, delicate flavor, which enhances and brings out the flavor of other foods, instead of dominating them such as olive oil and other oils.

Avocado oil withstands a high cooking temperature before breaking down, i.e. its "smoke point" is about 255C (490F), which is much higher than that of olive oil.

Fried foods presently have an undesirable health reputation, but use of olive and avocado oil could change that.

Whole fruit pulp
This is by far the most important human use of the avocado and will constitute the remainder of this article. We will look at several nutritional qualities which sometimes overlap.

Weight control
Contrary to popular assumptions, the avocado can be a helpful part of a successful weight-management program. It brings several advantages.

Its monounsaturated fat speeds up the basal metabolic rate, as compared with saturated fat.

Its high fat content gives a quicker feeling of satiation ("fullness"), thus helping to reduce overeating.

Its high fat content makes an overall sound diet more palatable, reducing the temptation to binge on foods high in sugars or saturated fats.

Its rich supply of vitamins and minerals also makes the diet more wholesome and satisfying and thus more conducive to overall health and to moderation in consumption.

The high fat content of most avocados (up to 90% of its calories) will make some people dubious about its positive effects on weight control. Not only does fat have over twice as many calories per unit weight as does carbohydrate or protein, but also if excess calories are consumed, the body apparently burns about three times as many calories when storing calories from carbohydrate or protein as it burns when calories from fat are stored. Recent evidence, however, suggests that calories are not the whole story for body weight, with timing of both consumption and exercise as factors and with calories from fat also a possible added handicap.

So, what is known from experiments with the avocado? The next part of this article will discuss in detail results from the three studies of known changes in cholesterol resulting from the addition of avocado to the diet. In each of the three studies, there was an average small weight loss associated with avocado consumption. In the most pertinent experiment (Grant, 1960), a mean of just over one California avocado a day for a mean of 33 days increased average daily calories by a calculated 24% and fat by 54% but resulted in a weight loss averaging approximately 1 kg (2.2 lbs). This remarkable result (under exceptional and tightly controlled hospital conditions) should not be taken as a universal guarantee; individual results will vary depending upon complex individual metabolic histories and interactions. What can be said is that eating avocado has been shown to be fully compatible with good weight control.

Very few people will have rapid weight loss as a result of increasing their consumption of avocado; however, the more slowly one loses weight, the less likely one is to regain it. It has become clear that an effective solution to the widespread overweight problem will not come from simply eating less. Indeed, such 'dieting' can actually make things worse by causing muscle loss so that the usual 'yo-yo' weight rebound leaves one fatter than ever and subsequent weight loss more difficult to achieve than ever. Goodrick and Foreyt reported in the October, 1991, issue of the American Dietetic Journal that even a combination of behavioral self-management training plus sharply reduced calories gave a discouraging 90% eventual relapse level. Part of the reason is genetic: we tend to inherit our body fat amount and distribution. Part of the solution is more exercise which, of course, is good for us for other reasons.

The emerging picture is quite complex. In the February, 1990, issue of the American Journal of Clinical Nutrition, Bouchard reported from Canada that women who were small eaters (mean of 1488 calories/day) as compared with similarly exercising 2393 calories/day eaters, actually weighed 10 lbs (22 kg) more on the average, plus having 22% more body fat. The explanation is probably a combination of average differences in both genes and food consumption: i.e., reducing calorie intake can lower an individual's metabolic rate and thus defeat its purpose. We need to eat enough healthful food to keep our metabolism high, and to provide the sated feeling that eliminates binge eating.

Calorie-counting, dieting, advertised gimmicks and quick weight loss are recipes for failure; whereas exercise plus healthy food habits as a permanent way of life can bring success. The situation is analogous to that of personal philosophy: Focus on happiness and it will probably elude you; focus on wholesome living and happiness is a likely by-product. Similarly, focus on weight loss and it will probably elude you; focus on wholesome eating and weight control is a likely by-product.

This insight was expressed years ago by Wood (1983) in a book hailed by one health magazine as the finest method for weight reduction known to them. Wood emphasized 'playful' exercise, but his introduction begins: "The solution to our national overweight problem is to encourage people to eat more." He counseled eating fresh plant food "heartily." And his recommended list of "ingredients for a healthy diet" included the avocado.

Americans spent an estimated $32 billion in 1989 on diet foods and products with the annual amount increasing at a rate that could reach $50 billion by 1995. It is difficult for me to avoid the conclusion that we would be healthier as a nation if we spent a tiny fraction of that amount to buy more avocados and pocketed most of the remaining money.

High nutritional density
The fourth reason given above for the avocado's role in weight control is its "rich supply of minerals and vitamins." More important than a food's calorie content is its total nutritional contribution to human needs. A good measure is nutrients per calorie. Different avocado analyses have given somewhat variable results. The most detailed publication is that of Slater et al. (1973). Their data indicate that one half of a 'Hass' avocado, about 80 g edible fruit, provides a substantial percentage of the daily nutritional needs of a child aged 7 to 10 (adult percentages are generally a little lower, especially iron for females) (Table 1).

The avocado contains little vitamin B 12 and calcium, limited zinc and modest phosphorus. Its half-a-fruit quota of riboflavin and thiamine for children is about 9.5 and 8%, respectively, hence about equal to its relative calorie contribution. But the striking thing is that no less than eight essential nutrients are apparently present in about a 2: 1 calorie ratio. Nor is that all; three additional nutrients, potassium, copper and pantothenic acid, (for which I could not find precise Recommended Dietary Allowances) are also estimated to be present in avocado at about twice the calorie content. Per calorie, the avocado is indeed remarkably nutritious.

There is not space here to discuss either the human body's uses or the status in typical diets of these various nutrients. Judgments vary; several surveys have concluded that one or another of them is deficient in a considerable portion of American diets. Next we will look briefly at one of the least discussed vitamins in the group of nutrients provided by the avocado.

Vitamin B₆ (pyridoxine) is important for the nervous system, red blood cells, teeth and gums. The Harvard Health Letter for March, 1991, reported 1990 data indicating that most Americans consume too little of vitamin B₆. Among good sources they list watermelon and banana (overlooking avocado). Polansky and Murphy (1966) compared the 86 content per unit weight of 26 vegetables and fruits. For total chromatographed 86' banana and avocado had the highest amounts, the remaining 24 vegetables had from 1/5 to 1/25 of the amount of the avocado, with watermelon 1/6. A more recent report by William Sears, M.D., privately printed Nature's Guide to First Foods"(1988) reports that avocado has three times as much B₆ per g as banana.

Antioxidants and free radicals: cancer, cataracts and aging
The University of California at Berkeley Wellness Letter for October, 1991, discusses the basic role of oxygen for human cellular energy and for life, but notes that an inevitable by-product of this activity is the formation of highly reactive "free radicals." These unstable troublemakers can affect various cell constituents: perhaps artery walls or LDL cholesterol advancing coronary heart disease; eye lens tissue causing cataracts; a critical gene leading to cancer; perhaps arthritis; or DNA (the genetic material) causing gradual deterioration and aging.

The human body has two main defenses against these free radicals: enzymes and other blood compounds that depend on trace minerals and good general nutrition and three potent antioxidants vitamins C, E, and beta carotene (vitamin A precursor). An article in the June, 1991, issue of the American Journal of Clinical Nutrition indicates that only about 57% of nonsmokers may be getting enough vitamin C daily (for smokers the deficit is much greater). Men's Health (June, 1991) concluded that most of us are not getting enough vitamin E. A number of nutritionists have called for greater consumption of beta carotene.

As we have discussed, the avocado provides about twice as high a proportion of our daily needs for the above three antioxidant vitamins as its calorie proportion. Recall also that the avocado is rich in copper and iron, two mineral constituents of antioxidant enzymes. Nutritionists usually recommend that we get our needs met from basic food rather than from supplements. And while the risk of colon cancer, for example, has been associated with fat consumption, the Harvard Health Letter for March, 1991, reported that while meat indeed increased that risk sharply, there was no association with plant fat. Thus, eating avocados could be an enjoyable way to help protect ourselves against cancer, heart disease, arthritis, and eye cataracts; it may even delay the processes of aging.

Stroke prevention
Heart disease, cancer and stroke are the three leading causes of death in the

United States

. Additionally, stroke can cause many years of partial or total incapacitation and tragic crippling. The Associated Press, 15 October, 1987, reported an interview with Dr. Louis Tobian of the University of Minnesota on protection from strokes by fruit and vegetable consumption, in particular, by high potassium intake. Dr. Tobian is quoted as suggesting that bachelors may die earlier than married men because they have less balanced diets, specifically insufficient in potassium. As the best sources of potassium, he included strawberry, banana, citrus juice, potatoes, and milk (avocado is not mentioned).

Smith et a/. (1983) measured potassium in 100 g portions of 10 tropical fruits (including avocado), seven common fruits, nine common vegetables, and eight tropical vegetables. The seven common fruits, including strawberry, banana and orange, ranged from 1/5 to less than half the potassium content of avocado. Similarly, the nine common vegetables ranged from less than 1/4 (summer squash) to less than 2/3 (carrots) the avocado level. The other, lesser used, tropical fruits ranged from 1/2 to just over half the potassium supplied by avocado. Tropical vegetables, which are rare in the

United States

, ranged upward from 1/5 to about the same potassium richness of avocado.

Prevention magazine for August, 1987, reported the results of a 1 2-year study of stroke entitled "Potassium was the key.", conducted jointly by the Schools of Medicine of the University of California San Diego and Cambridge University in England. A 40% reduction in stroke risk was associated with an average daily increase in potassium consumption of about 400 mg, the amount supplied by less than half an avocado! Moreover, blood pressure, a stroke factor, was linked in the same article to potassium-sodium imbalance, namely to a sodium excess. The avocado has about 52 times as much potassium as sodium. For the touted potassium-rich carrot, the potassium to sodium ratio is less than 7 to 1 according to the brochure by Dr. William Sears cited earlier. Moreover, vegetables high in potassium which include the common potato and winter squash, are commonly eaten cooked. Boiling can remove up to 30% of potassium originally present, according to a researcher cited in the above Prevention article, giving the avocado an additional advantage.

Finally, avocado and olive oils are the two chief foods that are very high in monounsaturated fats, while being comparatively low in both polyunsaturated and saturated fats. An Italian epidemiological survey of 4,903 people (reported in a press release in February, 1990, based on an article in the Journal of the American Medical Association), found that while both monounsaturated and polyunsaturated fat were associated with lower blood cholesterol as compared with saturated, only monunsaturated fat was also associated with lower blood pressure. The next part of this paper will look at factors contributing to a healthy heart and related to avocado consumption. There is evidence to indicate that eating avocado may reduce the incidence of all three of the major causes of death in the

United States

.

Protein

Cultivars vary somewhat but the dominant 'Hass' is about 2.4% protein on a fresh weight basis (Slater et al., 1975). This is unusually high for a fruit. Hall et al. (1980) compared the essential amino acid content of 15 fruits: the avocado was second only to the rare Tucuma from Brazil which had about three times as much as mango, orange, peach and persimmon, and about six times as much as the two other common fruits listed, apricot and apple. Polansky and Murphy (1966) compared the protein content of 26 more common fruits and vegetables (41 entries counting separate cultivars and years). The avocado was in first place with about two to ten times the protein content of the others. The avocado is a "complete food" in terms of protein, containing all 9 essential amino acids, although not in the ideal proportions.

The fact that the avocado is an excellent source of essential protein is of little interest to most residents of the United States and other industrialized countries who are already consuming more protein than they need. It could be of increasing importance as health concerns move people away from meats and toward more vegetarian dishes, especially for those who do not care to consume many legumes. It could already be of significant benefit in tropical areas where protein consumption is insufficient (Hall et al., 1980).

Fiber
A review paper by Anderson (1990) noted that "fiber has emerged as a leading dietary component in chronic disease prevention. High fiber intake lowers the risk for cardiovascular disease, some cancers, hypertension (high blood pressure), diabetes, and obesity" He gives references for each of these; as well as for therapeutic benefits from fiber treatment of each of these conditions, except cancer, and with the addition of gastrointestinal diseases. For some disorders, a mixture of both soluble and insoluble fiber appears to be most beneficial. He also noted that "most individuals in the West ingest suboptimal amounts of dietary fiber."

Smith et a/. (1983) compared the fiber content of 16 fruits and 18 vegetables. Of the 34 food sources, only the avocado had large amounts of both soluble and insoluble fiber (it had, respectively, 2.1 % and 2.7% by fresh weight). Guava had the highest fraction of soluble fiber by a wide margin, pears had 2/3 as much as avocado. The others all had less than half as much, with the common fruits ranging from 16% to 30% of the avocado level. Among vegetables, available data indicate that only broccoli surpassed avocado in soluble fiber, the others ranged downward to 21 %. For the complementary benefits of insoluble fiber, no fruit and only peas and among vegetables pigeon peas are listed with levels equal to or greater than avocado, the others ranged downward to 15%.

A frequent recommendation is that the typical American should double his or her fiber intake. The avocado would be a very pleasant means toward that end.

Various dietary benefits
The avocado is a mild-bland, oil-rich, nutrient-rich deliciously-flavored food. This combination gives it an exceptionally diverse range of dietary advantages. Just in terms of usage alone, the avocado can be served as an hors d'oeuvre, soup, salad, dip, sandwich spread, garnish, half-shell spoon-out, entree, dessert, or beverage with various kinds of use in each category. Such eating versatility makes it easy to increase consumption in order to gain greater benefit from its numerous advantages to the human diet.

The blandness, especially of some varieties, has sometimes been denigrated. But this very quality makes it soothing to the alimentary tract. Perhaps that is partly why American Indians for hundred of years have regarded the avocado as especially desirable at times of illness. Linoleic fatty acid is an essential polyunsaturate, i.e., the human body cannot manufacture it. Our analyses (unpublished) indicate that the linolenic oil content of the 'Hass' avocado averages just over 21 %, only the content of the monounsaturate fat oleic acid was higher.

Diabetes

The 27 September, 1988, issue of the New England Journal of Medicine reported a 4-week comparison of individuals on the traditional type II diabetic's diet of low fat-high carbohydrate with those on a diet lower in carbohydrates and higher in monounsaturated fat (the dominant kind in avocados). The monounsaturated diet offered better control of blood sugar levels, accompanied by lower triglycerides and higher HDL ("good" cholesterol). However, this needs confirmation, including more careful monitoring. Moreover, there is a report that avocado has an odd sugar type that depresses insulin production. Diabetics probably should consume avocados cautiously.

Baby food

Dr. William Sears (1988) notes that avocado is "one of the first fresh fruits a baby can enjoy." It is a time-saver, served raw. "Low in sodium and cholesterol-free, avocados contain [many] valuable nutrients ". For example, "Ounce for ounce, avocados contain more potassium than 45 other fruits, juices or vegetables... and they are one of the only fruits or vegetables which contain monounsaturated fats, essential for baby's development.”

In an interview with the California Grower (October, 1989), Dr. Sears stated, "When you think about it, ...avocados are an ideal first food for infants. Avocados have a delicate flavor and a smooth, creamy consistency which makes them a perfect food for babies. ...Avocados provide infants with more vitamin B₁ B₂ niacin, folacin, potassium and magnesium per 1 5 gram serving than any of the other frequently recommended fruits and vegetables [and are second to the highest in several other vitamins and minerals.]"

Seventy years earlier, long before these dietary details were understood, Pasadena nurseryman D. W. Coolidge addressed the annual meeting of what was then the California Avocado Association: "The fruit of the avocado is about the most tasteful and nourishing that grows out of the ground The strongest people physically and mentally, the happiest and most beautiful children, will be those who make the avocado, instead of meat, their daily diet. I have often marveled how babies and very young children take to the avocado at once. If I have a greater love for anything than the avocado, it is for ruddy, happy children."

Misconceptions
"Avocados are high in fat and therefore bad for the heart"

Right premise, wrong deduction. A number of articles discusses this misconception in detail. A brief answer is given here: avocados have been shown to maintain good cholesterol while reducing bad cholesterol. They are good for your cardiovascular system. For a more complete explanation, please see the Avocado and Human Nutrition part II, Avocados and Your Heart.

"But their high fat content makes them very high in calories"

We have already noted that increased avocado consumption has been shown experimentally to be compatible with good weight control, and we have suggested why the very fact of its high fat content may help in human weight control. Nevertheless, one keeps encountering warnings, even from dieticians, about the avocado being "very high" in calories, so let's look at the facts.

The number of kilocalories per avocado fruit varies with race, variety, size, and season; an average for a California-grown avocado might be 300 (Slater et al., 1975). Number of kilocalories per person per day for normal maintenance varies with weight, age, sex, activity level, and personal metabolic rate. For moderately active individuals aged 19 to 50, a 125 lb (57 kg) woman needs about 2100 kilocalories, and a 157 lb (71 kg) man about 2800 kilocalories (University of California, Berkeley, Wellness Letter for May, 1991). Thus, our "average" people, if they were to get all their daily calories from avocado, would have to eat 7 or 9, respectively. That is a lot of avocado! With its high fat content, one would expect pronounced satiation well before the total "allowed" was consumed.

Rinzler (1987) gives a modern comparative food evaluation. The avocado is rated only moderate in calories per serving, with such foods as beans, bread, oatmeal, pasta, peas, and rice; less caloric than peanuts, most nuts and seeds, most cheeses, sugar, and butter, etc. Yet, the avocado is high enough in calories to be helpful to the estimated 18% of Americans who are underweight. It is apparently not so high in calories to be of concern to normal individuals as shown by the actual weight results cited earlier. In Fit health magazine for August, 1982, an article on the avocado concluded that in the public eye, it has somehow become packed "with fictitious calories, avocados have received the undeserved reputation of being fattening."

Why has this happened? One possibility is that even diet specialists tend toward the oversimplification that "fat is fat", overlooking not only the fact that avocado fat is predominantly monounsaturated, but also that it has a very high nutrient density per fat calorie. Another possibility is the lament that "everything I love is illegal, immoral, or fattening." Preferred, high-fat foods from steaks to deserts now have deservedly bad reputations, and many people automatically conclude that anything as "sinfully" rich and delicious as avocado must be fattening and cannot be good for us ("Good" for us are rather the foods with little appeal to most people, like carrots, celery, leaf lettuce and spinach). It is an unfortunate irony that two major advantages of the avocado, high monounsaturated fat content and exquisite nutty flavor, are in many people's minds twisted into disadvantages.

Conclusion
Purseglove (1968), In his authoritative textbook, labeled the avocado "...the most nutritious of all fruits." Noted food writer Gaylord Hauser once said of it: "In this single delectable fruit are combined the protein of meat, the fat of butter [but much more wholesome!], the vitamins and minerals of green vegetables, the flavor of nuts, a six course dinner ".

America

Anecdotes lack scientific weight, yet sometimes capture reality more effectively than long scientific discourse. In the Los Angeles HeraldExaminer for November 9, 1969, writer Emily Wilkens had a 4-column article, "How One Woman Keeps a Youthful Look." It tells the story of her friend Lisa, who was "a super traveling saleswoman in the cosmetics field and could buy every known external beauty aid at a fraction of its cost. [Yet] day by day she looked worse even with the most careful skin care and makeup. At the same time, her energy for "just living" was flagging, and she was having a weight problem She consulted eminent diet specialists, ...all to no avail. One day while out west, she invited a very famous movie star to have dinner with her to discuss a special promotion for her company. Lisa watched with wonder as the actress reached into her handbag and produced a luscious avocado. On the way home the actress...revealed her [secret] of beauty through healthful eating [emphasizing] fresh fruits and vegetables. The very next day, Lisa embarked on the diet suggested by the actress...Lisa has lost weight and inches. Her eyes sparkle and her skin glows, and she grows...lovelier and more vibrant each year."

Avocado health benefits are gradually becoming more widely recognized. For example, Prevention health magazine for June, 1988, had an article on 'Nutritional nuggets from California cuisine' ("with Stanford University"). It speaks of the "light" and the "lean," "sparkling with beauty, flavor and good health," an eating style that "may help prevent heart disease, obesity and cancer, while delighting the senses." A recommended component: avocado. Similarly, Men's Health Newsletter for February, 1992, discusses health-conscious sandwiches, to "keep your energy level high, your wallet fat and your stomach lean." They recommend picking one item of bread, condiment and filling from select lists; then "add as many extras as you like" from a list that includes various superior vegetables, low-fat cheese and avocado slices.

Yes, the avocado indeed is "the veritable fruit of paradise."

Literature Cited

Anderson, J. W. 1990. Dietary fiber and human health. HortScience 25: 14881494.

Grant, W.C. 1960. Influence of avocados on serum cholesterol. Proc. Soc. Exper. Bioi. Med. 104:45-47.

Hall, N. T., J.M. Smoot, R.J. Knight, Jr. and S. Nagy. 1980. Protein and amino acid composition of ten tropical fruits by gas-liquid chromatography. J. Agric. Food Chern. 28:1217-1221.

Henderson, B.E., R.K. Ross, and M.C. Pike. 1991. Toward the primary prevention of cancer. Science 254:1131-1177.

Junshi, C., T.C. Campbell, L. Junyao, and R. Peto. 1990. Diet, life-style, and mortality in

China

: a study of the characteristics of 65 Chinese counties. Oxford, New York.

Polansky, M.M., and E.W. Murphy. 1966. Vitamin B 6 components in fruits and nuts. J. Amer. Dietetic Assoc. 48: 1 09-111 .

Purseglove, J. W. 1968. Tropical crops: Dicotyledons. Wiley, New York.

Rinzler,

C.A.

1987. Avocados, p. 16-17. In: The complete book of food: a nutritional, medical, and culinary guide. World Almanac, New York.

Shun-Zhang, Y., L. Rui-Fang, X. Da-Dao, and G.R. Howe. 1990. A case-control study of dietary and nondietary risk factors for breast cancer in Shanghai. Cancer Research 50:5017-5021.

Slater, G.C., S. Shankman, J.S. Shepherd, and R.B. Alfin-Slater. 1975. Seasonal variation in the composition of California avocados. J. Agr. Food Chern. 23:468-474.

Smith, J., S. Goldweber, M. Lamberts, R. Tyson, and J.S. Reynolds. 1983. Utilization potential for semi-tropical and tropical fruits and vegetables in therapeutic and family diets. Proc. Fla. State Hort. Soc. 96:241-243.

Swisher, H.E. 1988. Avocado oil: from food use to skin care. J. Amer. Oil Chemists' Soc. 65: 1704-1706.

Wood, P. 1 983. California diet: and exercise program. Anderson World Books, Mountain View, Calif.

Orange benefits

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Orange is one of the most favorite food in this world. Most of people in every country consume this fruit, directly or indirectly. As we know that Orange is loaded with vitamins, especially Vitamin C. If we consume this fruit regularly, our body will be protected against harmful elements.

Benefits of Orange are for the following cases:

Asthma
Bronchitis
Tuberculosis
Pneumonia
Rheumatism
Prevent kidney stone
Helps lower cholesterol
Helps to prevent diabetes
Arthritis
High blood pressure
Persons addicted to alcohol have found that the desire for liquor is greatly reduced by drinking of orange juice.
Consumption of large quantities of oranges will decrease the outpouring of mucus secretions from the nose.

Tomato Benefits

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Health Benefits of Tomato :

A large consumption of tomato can help improve skin texture and color. Tomato contains lycopene (the red pigment in tomato), this pigment is a powerful antioxidant that can also fight cancer cells. It helps in cases of congestion of the liver (protects the liver from cirrhosis) as well as for dissolving gallstones. Vitamin K in tomatoes helps to prevent hemorrhages. It is also a good blood purifier.

Tomato is a natural antiseptic therefore it can help protect against infection. Nicotinic acid in tomatoes can help to reduce blood cholesterol, thus helps prevent heart diseases.

Nutritive Values of Tomato : Per 100 gm.

Vitamin A : 1,000 I.U.
Vitamin B : Thiamine .06 mg.;
Vitamin C : 23 mg.
Vitamin K : amount uncertain
Calcium : 11 mg.
Iron : .6 mg.
Phosphorus : 27 mg.
Potassium : 360 mg.
Protein : 1.0 gm.
Calories : 20

Ginger Benefits

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The rhizomes (underground stem) and stems of ginger have assumed significant roles in Chinese, Japanese and Indian medicine since the 1500s. The oleoresin of ginger is often contained in digestive, antitussive, antiflatulent, laxative, and antacid compounds.

There is supportive evidence from one randomized controlled trial and an open-label study that ginger reduces the severity and duration of chemotherapy-induced nausea/emesis. Effects appear to be additive to prochlorperazine (Compazine®). The optimal dose remains unclear. Ginger's effects on other types of nausea/emesis, such as postoperative nausea or motion sickness remain indeterminate.

Ginger is used orally, topically, and intramuscularly for a wide array of other conditions, without scientific evidence of benefit.

Ginger may inhibit platelet aggregation/decrease platelet thromboxane production, thus theoretically increasing bleeding risk.

Synonyms

6-gingerol, African ginger, Amomum zingiber L., black ginger, chayenne ginger, cochin ginger, curcumin gan jiang, gegibre, gingembre, gingerall, ginger BP, ginger oil, ginger power BP, ginger root, ginger trips, ingwer, jamaica ginger, kankyo, race ginger, rhizoma zingeberis , sheng jiang, zerzero, Z. capitatum, Z. officinale Roscoe , Z. zerumbet Smith, Z. blancoi Massk, Z. majus Rumph, Zingiberis rhizoma; Zinopin (Pycnogenol and Standardized Ginger Root Extract (SGRE)); Zintona EC (ginger extract 250mg of Zingiberis Rhizoma per capsule).

Evidence

These uses have been tested in humans or animals. Safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider.

Uses based on scientific evidence

Nausea and vomiting of pregnancy (hyperemesis gravidarum)

Preliminary studies suggest that ginger may be safe and effective for nausea and vomiting of pregnancy when used at recommended doses for short periods of time (less than five days). Some publications discourage large doses of ginger during pregnancy due to concerns about mutations or abortion. Additional research is needed to determine the safety and effectiveness of ginger during pregnancy before it can be recommended for longer periods of time.

Motion sickness / seasickness

There is mixed evidence in this area, with some studies reporting that ginger has no effect on motion sickness, and other research noting that ginger may reduce vomiting (but not nausea). Before a recommendation can be made, more studies are needed comparing ginger to other drugs used for this purpose.

Nausea (due to chemotherapy)

Initial human research reports that ginger may reduce the severity and length of time that a patient feels nausea after chemotherapy. Other studies show no significant effects. Additional studies are needed to confirm these results and to determine safety and dosing. Numerous prescription drugs are highly effective at controlling nausea in cancer patients undergoing chemotherapy, and the available options should be discussed with the patient's medical oncologist.

Nausea and vomiting (after surgery)

Some human studies report improvement in nausea or vomiting after surgery if patients take ginger before surgery. However, other research shows no difference. Additional studies are needed before the use of ginger before surgery to help with nausea and vomiting can be recommended.

Rheumatoid arthritis / osteoarthritis / joint and muscle pain

There is limited scientific evidence in this area, and it is not clear if ginger is beneficial.

Uses based on tradition or theory

The below uses are based on tradition or scientific theories. They often have not been thoroughly tested in humans, and safety and effectiveness have not always been proven. Some of these conditions are potentially serious, and should be evaluated by a qualified healthcare provider.

Alcohol withdrawal, antacid, antifungal, antioxidant, antiseptic, anti-spasm, antiviral, aphrodisiac, arthritic inflammation, asthma, atherosclerosis, athlete's foot, bacterial dysentery, baldness, bile secretion problems, blood thinner, body warming, bronchitis, bleeding, burns (applied to the skin), cancer, cholera, colds, colic, cough suppressant, depression, diarrhea, digestive aid, diminished appetite, dose reduction or stopping of selective serotonin reuptake inhibitor (SSRI) drugs, dysmenorrhea (painful menstruation), dyspepsia, elevated cholesterol, fungal infections, flatulence (gas), flu, gonarthritis, headache, heart disease, Helicobacter pylori infection, high blood pressure, immune stimulation, impotence, increased drug absorption, increased metabolism, insecticide, intestinal parasites, Kawasaki's disease, kidney disease, laxative, liver disease, low blood pressure, migraine headache, malaria, pain relief, perspiration, poisonous snake bites, promotion of menstruation, psoriasis (applied to the skin), repellent (curcuma aeruginosa - pink and blue ginger), serotonin-induced hypothermia, shortening labor, stimulant, stomach ache, stomach ulcers, testicular inflammation, tonic, toothache, upper respiratory tract infections.

Dosing

The below doses are based on scientific research, publications, traditional use, or expert opinion. Many herbs and supplements have not been thoroughly tested, and safety and effectiveness may not be proven. Brands may be made differently, with variable ingredients, even within the same brand. The below doses may not apply to all products. You should read product labels, and discuss doses with a qualified healthcare provider before starting therapy.

Standardization

Standardization involves measuring the amount of certain chemicals in products to try to make different preparations similar to each other. It is not always known if the chemicals being measured are the "active" ingredients. While there is no universal standard, ginger products are often standardized to gingerol content.

Adults (18 years and older)

Note: Common forms of ginger include fresh root, dried root, tablets, capsules, liquid extract, tincture, and tea. Many publications note that the maximum recommended daily dose of ginger is 4.0 grams. It is believed that the mild stomach upset sometimes caused by ginger may be reduced by taking ginger capsules rather than powder.

General use: Many experts and publications suggest that ginger powder, tablets, or capsules or fresh cut ginger can be used in doses of 1 to 4 grams daily, by mouth, divided into smaller doses.

Nausea and vomiting: To prevent nausea after surgery, ginger has been given as 1 gram by mouth 1 hour before surgery. For chemotherapy-induced nausea, capsules of ginger root powder have been given orally 1 gram per day for 5 days, starting on the first day of chemotherapy. For nausea and vomiting of pregnancy, 75 milligrams to 2 grams daily, by mouth, in divided doses has been used for 1 to 5 days. Some sources warn against higher doses in pregnancy due to concerns about mutations or abortion. Supervision by a qualified healthcare professional is recommended for pregnant women considering the use of ginger.

Motion sickness, seasickness: 1 to 2 grams daily, by mouth, in divided doses has been used.

Arthritis: 1 to 2 grams of powdered ginger daily, by mouth, in divided doses has been used. In one study, patients who mistakenly took 2 to 4 grams daily reported faster and better relief, although superiority of this dose has not been proven.

Children (younger than 18 years)

There is insufficient scientific evidence to recommend the use of ginger in children.

Coconut Benefits

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Coconut is a tropical fruit that is rich in protein. The meat of the coconut is very good in destroying intestinal parasites, that we get from eating infected food. Coconut water is good for kidney and urinary bladder problems.

Nutritive Values : Per 100 mg

Vitamin A :
Vitamin B : Thiamine .10 mg.;
Riboflavin :
Niacin :
Vitamin C : 2 mg.
Calcium : 21 mg.
Iron : 2.0 mg.
Phosphorus : 98 mg.
Fat : 34.7 gm.
Carbohydrates : 14 gm.
Protein : 3.4 gm.
Calories : 359

Other Health Benefits of Coconut :

Prevents simple goiter (enlarged non-toxic thyroid) because of its organic iodine content.
Good body builder, so it is a food recommended for building up the body muscles of thin and emaciated individuals.
Constipation and for any build-up of gas in the stomach and intestinal tract.
Coconut milk has been found to help cases of sore throat as well as relieving stomach ulcers.
Coconut oil has been found to heal cuts, scratches, burns and sunburns.
The oil has also been recommended for facial massage and is reported to be good as a wrinkle remover.
Coconut oil is also good for the scalp and hair and makes hair dressing unnecessary.
Intake of at least 2 Tbsp. of Virgin coconut oil per day can lessen your Vitamin E requirement.
Coconut water is good for kidney and urinary bladder problems.

Coconut has recently been reported to reduce the viral load of HIV. It began in September, 1996 when a PWA, Chris D. of Cloverdale, Indiana, prepaid his funeral, stopped all treatments and supplements and decided to take his last vacation in the jungles of South America. His HIV viral load was over 600,000, CD4 count was at ten and CD8 was 300. Around October 14,1996, he began eating daily a dish of cooked coconut prepared by the local Indians. By December 27, 1996, upon returning home, his viral load was at non-detectable levels and he had gained 32 pounds. and was feeling great. He then had a friend who began to eat 1/2 of a cooked coconut each day. In 4 weeks his viral load dropped from 900,000 to 350,000 and in another four weeks after adding Crixivan alone it became non-detectable. The Indians in Surinam eat cooked coconut every morning to help prevent illness.

Coconut oil contains lauric acid which is converted by the body into monolaurin. The action attributed to monolaurin is that of solubilizing the lipids, in the envelope of the virus, causing the disintegration of the virus envelope. Mary Enig, MS (Nutritional Sciences), Ph.D., has done extensive research on trans-fatty acids. She wrote that some of the pathogens inactivated by monolaurin include HIV, measles, herpes simplex virus, cytomegalovirus (CMV), influenza virus and pneumonovirus, as well as several bacteria. Lark Lands, Ph.D. reports in her upcoming book "Positively Well" that, in India, coconut oil is fed to calves to treat cryptosporidium. Mark Konlee in Positive Health News (Report No. 14) reports on coconut products and lauric acid research as well as how it has been reported to resolve neuropathy in a few instances.

Dr. Enig suggests a rich lauric acid diet would contain about 24 grams of lauric acid daily for the average adult. This is based on her calculations on the amount of lauric acid found in human mother’s milk. The daily amount (24 grams) could be found in about 3.5 tablespoons of coconut oil or 10 ounces of pure coconut milk. About 7 ounces of raw coconut daily would contain 24 grams of lauric acid.

In his report Mark Konlee gives ideas on how to use raw coconut, coconut milk or oil. If you are allergic to coconuts, you may use coconut oil . The allergy is caused by proteins in the coconut, not the oil. He also describes other uses for coconut oil such as for skin rashes, fungal infections and plantar warts. Abram Hoffer MD in "The Facts About Fats" recommends using a certified organic coconut oil such as that distributed by Jarrow Formulas. It is made by Omega Nutrition, Bellingham, Washington, and is packaged in opaque containers.

Breast Cancer

2009-10-07T03:05:00.000-07:00

Breast cancer is a cancer that starts in the breast, usually in the inner lining of the milk ducts or lobules. There are different types of breast cancer, with different stages (spread), aggressiveness, and genetic makeup. With best treatment, 10-year disease-free survival varies from 98% to 10%. Treatment includes surgery, drugs (hormone therapy and chemotherapy), and radiation.

In the United States, there were 216,000 cases of invasive breast cancer and 40,000 deaths in 2004. Worldwide, breast cancer is the second most common type of cancer after lung cancer (10.4% of all cancer incidence, both sexes counted)and the fifth most common cause of cancer death.In 2004, breast cancer caused 519,000 deaths worldwide (7% of cancer deaths; almost 1% of all deaths).

Breast cancer is about 100 times as frequent among women as among men, but survival rates are equal in both sexes

Some breast cancers require the hormones estrogen and progesterone to grow, and have receptors for those hormones. Those cancers are treated with drugs that interfere with those hormones, usually tamoxifen, and with drugs that shut off the production of estrogen in the ovaries or elsewhere; this may damage the ovaries and end fertility. Low-risk, hormone-sensitive breast cancers may be treated with hormone therapy and radiation alone. Breast cancers without hormone receptors, or which have spread to the lymph nodes in the armpits, or which express certain genetic characeristics, are higher-risk, and are treated more aggressively. One standard regimen, popular in the U.S., is cycophosphamide plus doxorubicin (Adriomycin), known as CA; these drugs damage DNA in the cancer, but also in fast-growing normal cells where they cause serious side effects. Sometimes a taxane drug, such as docetaxel, is added, and the regime is then known as CAT; taxane attacks the microtubules in cancer cells. An equivalent treatment, popular in Europe, is cyclophosphamide, methotrexate, and fluorouracil (CMF).Monoclonal antibodies, such as trastuzumab, are used for cancer cells that have the HER2 mutation. Radiation is usually added to the surgical bed to control cancer cells that were missed by the surgery, which usually extends survival, although radiation exposure to the heart may cause damage and heart failure in the following years.

source: Wikipedia

Syphilis Introduction

2009-10-07T02:51:00.000-07:00

Syphilis is a sexually transmitted disease caused by the spirochetal bacterium Treponema pallidum subspecies pallidum. The route of transmission of syphilis is almost always through sexual contact, although there are examples of congenital syphilis via transmission from mother to child in utero.

The signs and symptoms of syphilis are numerous; before the advent of serological testing, precise diagnosis was very difficult. In fact, the disease was dubbed the "Great Imitator" because it was often confused with other diseases, particularly in its tertiary stage.

Syphilis can generally be treated with antibiotics, including penicillin. One of the oldest and still the most effective method is an intramuscular injection of benzathine penicillin. If left untreated, syphilis can damage the heart, aorta, brain, eyes, and bones. In some cases these effects can be fatal. In 1998, the complete genetic sequence of T. pallidum was published, which may aid understanding of the pathogenesis of syphilis.

The Way to Increase Water Absorption

2009-10-07T02:47:00.000-07:00

For years we’ve been told to drink 8 glasses of water per day for optimum hydration, but that has since been proven to be an unreliable number. Natural health experts now recommend drinking half your body weight in ounces of water per day. If you’re 200 pounds, you should be drinking 100 ounces of water per day! That’s almost 3 litres or the better part of a gallon of water. I’ve told friends and clients for years that it’s not the amount of water you drink that matters, but rather the amount of water that actually makes it to your cells that matters.

What that means is that if the conditions are not right inside your body, any water you drink may simply pass right through. Want to improve your water absorption? read this article.

What? Me? Dehydrated?

I make it a point to be very conscious about the amount of water I drink. Water is critical to so very many functions in the human body, and given the amount of training I do, I’m drinking even more water to account for water lost during sweat and other exertion. I’ve always thought that I’ve been very aware of how much I’ve been drinking, but a recent body composition analysis told me that I was dehydrated.

You’ve GOT to be kidding me. I tend to piss people off because I keep talking about water all the time and encouraging them to drink more, and now I’ve found that I’m not drinking enough water.

That got my attention very quickly.

I made some changes to my daily routine and actually began keeping accurate water logs. I also decided to look at some science behind water absorption and how to increase water absorption. I took a three fold approach:

1. Drink more water
2. Measure the amount of water I’m drinking
3. Increase water absorption

Increasing Water Absorption

So what are the right conditions then, and how do we improve them and increase the absorption rate of the water we’re drinking? Great question.

Without getting into a huge amount of detail about it, lets just say that there are a lot of minerals involved in an ideal balanced blood chemistry for human health. Our hunter gather ancestors got on average, 11,000 mg of potassium per day and 700 mg of sodium. That’s a a ratio of almost 16:1. They acheived that by consuming a diet super rich in plants, fruits, nuts and seeds. Compare that to today’s average intakes of 2500mg and 7000mg or a ratio of (nearly) 1:3 potassium to sodium.

So, based on our origins, the natural approach to increasing water absorption is based on our diet and that being, a diet rich in vegetables, fruits, nuts and seeds and completely excluding any additional salt.

Step by step, here’s how to increase your water absorption

1. Eliminate all additional salt in your diet – DO NOT add salt to anything.

2. Increase your vegetables, nuts and seed consumption – with an emphasis on dark leafy greens such as Swiss chard, collards, mustard greens, spinach. This will increase potassium in your diet as well as amounts of fiber.

3. Eat Chia Seeds – Chia seeds absorb 12 times their weight in water. In addition to being a fantastic source of fiber and Omega 3’s, Chia absorbs water and carries it into the colon where it can be passed along into the body at a slower rate. Instead of drinking water and hoping some of it is absorbed, eating your water can be a way to slow the process down and allow it a timed release. Much like timed release of vitamins, you can time release your water. Chia seeds are an amazing food and part of my Desert Island Foods.

4. Supplement with Glutamine – Glutamine is one of the most over looked and under used weight loss supplements I’ve ever seen. It’s used by every cell of the body for energy, immune system function and as craving control for both carbohydrates and alcohol. Where water intake is concerned, glutamine improves water uptake into the cells because it depends on sodium for transport. Glutamine is one of the amino acids that controls the volume of water in the cells and osmotic pressure in other tissues.

In layman terms, what that means is that glutamine plays a role in the ability of water to cross from the bloodstream into the cells and vice versa. The side bonus of this is that glutamine also plays a role in the cells ability to release toxins and molecular garbage. Glutamine plays a role in detoxification (in which water plays a highly important part as well).

Added Benefits of This Approach

Water is used in many ways in the body. We retain water if we don’t drink enough and if our sodium potassium ratio is off. If we’re not allowing water into the cell, we’re not allowing wastes out of the cell either and that most certainly is not healthy.

The additional benefits of the four approaches above is that we should release some retained water, allow our body to clean itself, improve our energy levels, improve our mood and become more regular at the same time.

Water is critical to health. By improving the quality of our water as well as our ability to improve the absorption of the water we do drink, we improve how we look and how we feel.