CLICK on LINK Below to VIEW:
http://www.authorstream.com/Presentation/SKY.AKASHDIP-166547-approches-venom-theropy-akash-dhanak-myself-23-3-09-science-technology-ppt-powerpoint/
Presentation Transcript
Slide 1: APPROACHES IN VENOM THERAPY A Project By: Akashdip C. Dhanak (T.Y.B.Pharm) Guided By: Dinesh D. Rishipathak MET’s Institute of Pharmacy; Adgaon, Nashik, 422003
Slide 2: Introduction: Venom is a protein secreted by various reptiles, spiders, & other nocturnal animal which can cause damage to a living tissue. A toxin is a poisonous substance produced by living cells or organisms that are active at very low concentrations. Concept in Therapy: Snake venom is a complex mixture of numerous bioreactive components, such as toxins, enzymes, hormones and growth factors with a wide spectrum of biological activities. Snake venom derived proteins have importance in medicine, pharmacology and in various diagnostic procedures. USE IN: Multiple sclerosis a neuro-degenerative disorder Inhibition of herpes’ virus Anti-retroviral Analgesic Polio Adrenomyeloneuropathy Pseudo rabies infection Semliki Forest Virus infection Employed usually as receptor ligands Anti-viral Anti-tumor Immunomodulatory Modulation of cytokine/hormone release Modulation of neuro-muscular transmission
Slide 3: Mixture of venoms from different species Could prevent/treat monkeys infected with poliovirus Supply Large amount of venoms to Miami University to find vaccins over Polio. Bill Haast’s contribution He 1st Introduce the technique for collection of venom. He Have His Snake farm Known as The Serpentarium in 1946.
Slide 4: Onset of Venom Therapy: In the early part of the last century, cobra venoms were established products mainly for the treatment of severe pain, and also for rheumatism, trigeminal neuralgia, asthma, ocular therapy, and neuroses. Cobra venom has been widely used for decades in China for the treatment of rheumatoid arthritis and cancer. Prior to its use, it is partially denaturated by heating. This process inactivates many of the venom enzymes, although the neurotoxins can retain their toxicity. Such modified venoms proved to be 80% effective in the clinic for the treatment of headache and arthritis pain. In ancient Ayurveda it is noted that snake venom gives painless death (vedanarahit mrutu). The symbol of bowl of hygea should had been concluded due to therapeutic activity of venom.
Slide 5: Applicative approach in venom therapy: Multiple sclerosis & its treatment with alpha-cobra toxin Methods of isolation of alpha cobra toxin Inhibition of Herpes virus by a novel nontoxic protein from cobra venom Modified venom & Its component as an Antiretroviral agent Russell viper venom as potent coagulant
Slide 6: What is Actually Multiple sclerosis (MS)? It is caused by various ways By autoimmune destruction of central nervous system By Herpes virus infection to CNS A French neurologist Jean-Martin Charcoat recognize MS as a Distinct diseases in 1868 Figure 2: MRI FLAIR sequence showing four bright spots (plaques) where multiple sclerosis has damaged myelin in the brain MS affects the areas of the brain and spinal cord known as the white matter, destroying a fatty layer called the myelin sheath, which wraps around nerve fibers and electrically insulates them. Symptoms: Symptoms of MS usually appear in episodic acute periods of worsening (relapses, exacerbations, bouts or attacks), in a gradually-progressive deterioration of neurologic function, or in a combination of both.
Slide 7: Treatment Of MS with a-Cobratoxin: a-Cobratoxin- obtained from all cobra (naja-genus) ideally from Cobra-Naja naja siamensis a-Cobratoxin is a substance of the venom of certain Naja cobras. It is a muscle-type nicotinic acetylcholine receptor (nAChR) antagonist, which causes paralysis by preventing the binding of acetylcholine to the nAChR a-Cobratoxin have some pharmacological actions: Antiviral Activity Immunomodulatory Activity Neuroprotective Activity Neuromodulatory & Analgesic
Slide 8: Antiviral Activity: The first pharmacological activity associated with MN and detoxified cobratoxin (MCTX) related to their antiviral activity. MCTX-HIV & Rabies- Having involvement of the NAchR in viral infection. Immunomodulatory Activity: MCTX-Rsemeblence action of Alpha-Interferon Nicotinic receptors have been detected on T lymphocytes, and, when blocked by BTX & MCTX, Neuroprotective effects: It has reported that the blockade of a-7 NAchR containing receptors inhibits the release of glutamate a known trigger of cell apoptosis. Analgesic Activity: In the rat tail-flick assay, the intracerebroventricular administration of MCTX was not toxic and it produced marked analgesic effects with 1/160 of the systemic dose (10 mg/kg). The involvement of muscarinic and the opioid peptidergic systems in MCTX induced analgesia were examined by pretreatment of animals with atropine or naloxone. Alpha-Cobratoxin
Slide 9: Comparison of the Activities of MS Drugs to MCTX
Slide 10: Inhibition of Herpes Virus By a Novel nontoxic protein from cobra venom It is clear that snake venom proteins have been tested for their antiviral properties. Two decades ago, venoms were tested on a limited scale and for a few viruses, mostly RNA viruses. On isolation of nontoxic protein Herp(Herpes Virus Inhibitor) from the venom of Naja kaouthia cobra snake, which inhibits the infectivity of human herpes viruses in cell cultures under different conditions. This is a first interesting research report that HHV 1 and HHV 2 viruses can be differentiated at the cellular level. Herp itself has no effect on Chang liver, HE or Vero cells up to 50 µg/ml. concentration therefore, it is nontoxic.
Slide 11: Result: The results showed that the replication of HHV 1 and HHV 2 was inhibited in the presence of 5 µg/ml of Herp in Chang liver cells. The results showed that on treating HE(human Embryo line) and Vero cells with 5µg/ml of Herp overnight, made them susceptible to HHV 2 infection but not to HHV 1, as no inhibition of HHV 1 was observed. The results showed that the CPE(cytopathic effect) of HHV 1 isolates was not affected by overnight pretreatment of Vero cells with 5 µg/ml of Herp.
Slide 12: Approach As An Antiretroviral Agent : MCTX having its antiretroviral activity due to-Molecular mimicry; alpha-neurotoxin with HIV gp120 sequence homology. MCTX act post-synaptically and result in blockade of nerve transmission due to their affinity for the nicotinic acetylcholine receptor (nAchR). nAchR molecule- is a pentamer composed of 1. two alpha subunits, 2.one beta, 3. one gamma 4.one delta subunit CTX prevents further nerve damage Denervation/loss of signaling results in loss of receptors. Blockade increases receptor density. a7 block may enhance signal transduction if acetylcholine has negative action May cross react with muscarinic receptors
Slide 13: Russell Viper Venom As Potent coagulant: Russell's viper- Daboia russelli The species was named in honor of Dr. Patrick Russell After Bite Death from septicaemia, respiratory or cardiac failure may occur 1 to 14 days post-bite or even later. Because this venom is so effective at inducing thrombosis, it has been incorporated into an in vitro diagnostic test for blood clotting that is widely used in hospital laboratories. This Venom Has Great effect on the blood coagulation cascade.
Slide 15: Factor X Needs Protease Enzyme to potentiate the metalloproteinase complex forming reaction resulting in Prothrombin to thrombin conversion. EDTA-Ca Complex –Potentiate by RVV-X Prothrombin Activator: Daboia russelli- Venom - Prothrombin Activator- 4 Groups Group 1- convert Prothrombin to meizothrombin with activity insensitive to the presence of the non-enzymatic prothrombinase complex cofactors (CaCL2, factor V and phospholipid) Group 2&3- Cleave both peptide bond in prothrombin to thrombin conversion GR2-stimulate phospholipid & Factor Va in presence of Ca+ GR3-stimulate CaCl2 & phospholipid Group 4- proteases that cleave prothrombin into non-active precursor forms of thrombin rather than converting prothrombin into the enzymatically active products. Thrombin like enzyme: Mimics the action of TLE
Slide 17: Conclusion: Venom & Toxins is A great source of enzyme, protein & amino-acid gives therapeutical action on living organism; so many biopharmaceutical companies now have great interest in Toxinology.
Slide 18: References: ‘Bill Haast’ available via http://en.wikipedia.org/wiki/ Paul F. Reid ‘Alpha-Cobra toxin as a Possible Therapy for Multiple Sclerosis: A Review of the literature Leading to Its Development for This Application’ Critical Reviews in Immunology, 27(4), 291-302, (2007) ‘Venom & Toxin’ available via http://en.wikipedia.org/wiki/ ‘Multiple sclerosis’ available via http://en.wikipedia.org/wiki/ ‘Multiple sclerosis’ available via http://www.esperanzapeptide.net/ Rosati G "The prevalence of multiple sclerosis in the world: an update". Neurol. Sci. 22 (2): 117 (2001). ‘Cobra-Naja naja siamensis’ available via http://www.latoxan.com/ ‘Cobra-Naja naja siamensis’ available via http://sbsweb.bangor.ac.uk/ Christian Betzel, Gudrun Lange, Gour P. Pal, Keith S. Wilson, Alfred Maelickej and Wolfram Saenger; ‘The Refined Crystal Structure of a-Cobratoxin from Naja naja siamensis at 2.4-A Resolution’, 266,( 32) 21530-32, (1991) Lipps, B. V., Biological and immunological properties of nerve growth factor from snake venoms. J. Nat. Toxins 7, 121-130, 1998. Lipps, B. V., Novel snake venom proteins cytolytic to cancer cells in vitro and in vivo. J. Venom. Anim. Toxins 5, 172-183, 1999. Lipps, B. V.,. Nontoxic inhibitor to RNA viruses isolated from the venom of Australian taipan snake. Acta Virologica (accepted) 2001. Paul f. Reid & Laurence A. Raymond United state patent application publication - Application no. 11/217,713 1-6 pub. Date: Apr 27,2006 ‘Russell's viper- Daboia russelli’ available via http://en.wikipedia.org/wiki/ ‘Blood Coagulation’ available via http://nic.sav.sk/ ‘Blood Coagulation’ available via http://en.wikipedia.org/wiki/ ‘Dr. Bryan Grieg Fry’ available via www.venomdoc.com Hiroyuki Takeya, Shinji Nishida, Toshiyuki Miyata, Soh-ichiro Kawada, Yukari Saisaka, Takashi Morita, and Sadaaki Iwanaga ‘Coagulation Factor X Activating Enzyme from Russell’s Viper Venom (RVV-X)’; 267(20), 14109-1411,(1992)
Slide 19:
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Monday, January 31, 2011
Healthiest Restaurant Meals
8. Grilled Shrimp and Island Rice
Applebee's
Calories: 360
Fat (g): 4
Calories from fat: 10%
Saturated fat (g): 1
Sodium (mg): 2290
Carbohydrates (g): 55
Access to Medical Records via Mobile Health
Sutter Health offers patients app for medical record access
Northern California-based not-for-profit healthcare provider Sutter Health is now offering an iPhone application to its patients that enables them to access their medical records. The application, MyChart for iPhone, was developed by Epic Systems. The app interfaces with Sutter’s Epic Systems electronic medical records (EMR) system to provide a Sutter Health network patient “instant access to his or her electronic health record” via an iPhone, iPod touch or iPad.
The app enables patients to send secure messages to their doctor, check “most” lab and test results, view appointments, receive health reminders, and access a health summary.
In September we reported that Dean Clinic, a Wisconsin-based healthcare provider, had made Epic’s MyChart for iPhone application available to its patients.
In September we reported that Dean Clinic, a Wisconsin-based healthcare provider, had made Epic’s MyChart for iPhone application available to its patients.
“As our patients embark on a new year of wellness goals, Sutter Health is proud to be their partner in health and introduce new ways to help them manage their personal health. Through the MyChart app, we’re giving patients the tools they need right at their fingertips,” Dr. Albert Chan a family medicine physician with Sutter-affiliated Palo Alto Medical Foundation stated in a press release. ”Access to the MyChart app complements a variety of unique patient needs and lifestyles. With the ability to view personal health data and connect a patient with his or her health care provider – where and when they need to – we’re putting a patient’s health record in the palms of his or her hands.”
The app is available to patients of the Palo Alto Medical Foundation, Sutter East Bay Medical Foundation, Sutter Pacific Medical Foundation, Sutter Gould Medical Foundation, and Sutter Medical Foundation.
How to Assess & Treat Bone Loss
Assessing & Treating Bone Loss #8
Seven Tips For Improving Outcomes Here are a few evaluation and management tips that Dr. Vargo & her colleagues have gathered over their years of practice focused on osteoporosis
D is for Density:
There’s no question vitamin D promotes bone density, so all patients at risk of osteoporosis ought to be taking it. “Don’t be afraid of vitamin D. I saw a patient once with a serum level of 254 (due to excessive supplementation). There were no symptoms and no indication of harm.” In general, you want the serum level up over 30 ng/ml. “I always shoot for 50.”
Be aware that many patients in the osteoporosis age bracket are severely deficient. Likewise, those on dilantin and other seizure drugs are at risk for deficiency because these agents block absorption of vitamin D. “Dilantin is a major risk factor for bone loss,” Dr. Vargo said.
Once serum vitamin D drops below 10 ng/ml, and all physiological stores have been exhausted, it can be very difficult to replete back up to healthy levels with standard over-the-counter supplements. Special high-dose prescription products will be needed, and even then it is challenging. Ideally, you want to prevent severe deficiency.
To read more about the problems of long-term bisphosphonate therapy, subscribe to our Premium Web Access and read Dr. Tori Hudson’s article, “Are Bisphosphonates Really Necessary for Osteoporosis Prevention?”
https://holisticprimarycare.net/topics/topics-h-n/healthy-aging/954-assessing-a-treating-bone-loss-seven-tips-for-improving-outcomes
http://www.depsyl.com
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Seven Tips For Improving Outcomes Here are a few evaluation and management tips that Dr. Vargo & her colleagues have gathered over their years of practice focused on osteoporosis
D is for Density:
There’s no question vitamin D promotes bone density, so all patients at risk of osteoporosis ought to be taking it. “Don’t be afraid of vitamin D. I saw a patient once with a serum level of 254 (due to excessive supplementation). There were no symptoms and no indication of harm.” In general, you want the serum level up over 30 ng/ml. “I always shoot for 50.”
Be aware that many patients in the osteoporosis age bracket are severely deficient. Likewise, those on dilantin and other seizure drugs are at risk for deficiency because these agents block absorption of vitamin D. “Dilantin is a major risk factor for bone loss,” Dr. Vargo said.
Once serum vitamin D drops below 10 ng/ml, and all physiological stores have been exhausted, it can be very difficult to replete back up to healthy levels with standard over-the-counter supplements. Special high-dose prescription products will be needed, and even then it is challenging. Ideally, you want to prevent severe deficiency.
To read more about the problems of long-term bisphosphonate therapy, subscribe to our Premium Web Access and read Dr. Tori Hudson’s article, “Are Bisphosphonates Really Necessary for Osteoporosis Prevention?”
https://holisticprimarycare.net/topics/topics-h-n/healthy-aging/954-assessing-a-treating-bone-loss-seven-tips-for-improving-outcomes
http://www.depsyl.com
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
How Can Alternative Medicine Help Pain?
Alternative Treatments for Pain Management
Chiropractic
Although it’s now a mainstream option, chiropractic is still technically considered a form of complementary and alternative medicine. Chiropractors look at the relationship between the structure and function of the body in order to decrease pain. The main focus is the spine, and most chiropractic visits involve adjustments that are designed to realign the body to promote self-healing. Chiropractic has been shown to be effective for a variety of pain syndromes, including lower back pain, neck pain, carpal tunnel, headaches, and sports injuries.
01.31.11
You're alive. Do something. The directive in life, the moral imperative was so uncomplicated. It could be expressed in single words, not complete sentences. It sounded like this: Look. Listen. Choose. Act.
Barbara Hall, A Summons to New Orleans, 2000
http://www.quotationspage.com/subjects/life/
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Barbara Hall, A Summons to New Orleans, 2000
http://www.quotationspage.com/subjects/life/
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Historical Uses of Anise
Anise (Pimpinella anisum), not to be confused with star anise (Illicium verum), is often used as a dried or ground preparation. At this time, high-quality human trials supporting the use of anise for any indication are lacking. However, it is one of the oldest known spice plants and is used by various cultures for both medicinal purposes and for cooking.
Anise is purportedly mentioned in the Bible in Matthew 23. There it is referred to as a currency, but it was also supposedly valued as a crop in Palestine and elsewhere in the East.
In Afghanistan, a bay laurel leaf was mixed with anise and Casuarina equisetifolia and used for inducing pregnancy when inserted intra-vaginally. Unani and Arabian traditional medicine practitioners have purportedly used anise for gastrointestinal complaints. Anise extract has been used as an anticonvulsant. Arab mothers have traditionally used anise for soothing infants. In traditional Arab medicine, the aqueous extract of anise was used for its gastroprotective effects.
In Ayurvedic medicine, anise is used to cure colic, gas, and indigestion. It is also useful for cough. Anethole (the main active constituent of anise) is used in a combination traditional Chinese herbal medicine used as a painkiller and stomachic.
In Europe, anise is commonly combined with caraway and fennel to treat digestive ailments. In Germany, anise may be combined with coriander, caraway, or fennel as a carminative or laxative. In Holland, new mothers were given dragees (sugar-coated) consisting of anise seed to encourage milk production, a combination of saffron, celery seed and anise is used by some women for dysmenorrhea. Aniseed essential oil has also been used as an anticonvulsant.
In modern (western) herbal medicine, anise is mainly used for gastrointestinal issues, and has been used in combination with other herbs for a wide variety of treatments.
References
Natural Standard: The Authority on Integrative Medicine. http://www.naturalstandard.com/
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Anise is purportedly mentioned in the Bible in Matthew 23. There it is referred to as a currency, but it was also supposedly valued as a crop in Palestine and elsewhere in the East.
In Afghanistan, a bay laurel leaf was mixed with anise and Casuarina equisetifolia and used for inducing pregnancy when inserted intra-vaginally. Unani and Arabian traditional medicine practitioners have purportedly used anise for gastrointestinal complaints. Anise extract has been used as an anticonvulsant. Arab mothers have traditionally used anise for soothing infants. In traditional Arab medicine, the aqueous extract of anise was used for its gastroprotective effects.
In Ayurvedic medicine, anise is used to cure colic, gas, and indigestion. It is also useful for cough. Anethole (the main active constituent of anise) is used in a combination traditional Chinese herbal medicine used as a painkiller and stomachic.
In Europe, anise is commonly combined with caraway and fennel to treat digestive ailments. In Germany, anise may be combined with coriander, caraway, or fennel as a carminative or laxative. In Holland, new mothers were given dragees (sugar-coated) consisting of anise seed to encourage milk production, a combination of saffron, celery seed and anise is used by some women for dysmenorrhea. Aniseed essential oil has also been used as an anticonvulsant.
In modern (western) herbal medicine, anise is mainly used for gastrointestinal issues, and has been used in combination with other herbs for a wide variety of treatments.
References
Natural Standard: The Authority on Integrative Medicine. http://www.naturalstandard.com/
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Herbs for Obesity
Bee pollen
Bee pollen stimulates the metabolism and helps to curb appetite. Take up to 1 teaspoon daily
http://www.holisticonline.com/remedies/weight/weight_herbs-for-obesity.htm
www.DEPSYL.com
http://back2basicnutrition.com
http://bionutritionalresearch.olhblogspace.com/
Bee pollen stimulates the metabolism and helps to curb appetite. Take up to 1 teaspoon daily
http://www.holisticonline.com/remedies/weight/weight_herbs-for-obesity.htm
www.DEPSYL.com
http://back2basicnutrition.com
http://bionutritionalresearch.olhblogspace.com/
The biology of obesity #3
Continued from Saturday, Jan-29-11
Third in Series on Obesity Topic:
Carbs and protein
Increases in dietary carbohydrate and protein energy percentage will cause a reduction in dietary fat energy percentage, and vice versa. Epidemiological studies have suggested a positive association between fat-sugar ratio in the diet and BMI.8
With respect to the type of carbohydrates, intervention studies have indicated no differences in weight loss during intake of a low-fat diet rich in either simple or complex carbohydrates.9 However, there is evidence that high intake of simple carbohydrates in liquid form (soft drinks) may predispose to weight gain.10
Animal studies have indicated inverse relationships between dietary protein content and energy intake with between-strain differences in response, which suggest a nutrient-gene interaction.3 Intervention studies have suggested that a low-fat, high-protein diet may lead to a larger weight reduction compared with a low-fat, high-carbohydrate diet.11 Recent intervention studies suggest that low-carbohydrate, high-protein diets may be superior to the low-fat, high-carbohydrate diet in terms of weight reduction.12,13 However, large-scale intervention studies are required to determine long-term safety and efficacy of these dietary strategies for both prevention and treatment.
Dietary strategies
Several strategies exist for inducing weight loss in overweight and obese subjects. However, in most cases long-term success is limited because the majority of subjects regain all lost weight within three to five years. Obesity is a chronic condition, and it therefore seems evident that some form of life-long intervention may be needed in order to maintain weight loss in obese subjects. On the other hand, the long-term benefit of this strategy is not as obvious as it might look.
Thus, there is an ongoing debate regarding the evidence suggesting that weight reduction, although having beneficial effects on risk factors for cardiovascular disease and type 2 diabetes, may be associated with increased long-term mortality.14,15 Evidently, improved primary prevention of weight gain in obesity-prone subjects, combined with improved strategies for management of obesity, are the main tasks for the future.
Future large-scale, multi-disciplinary projects should aim at optimising the use of new research methods in combination with existing research methods. Metabolomics and proteomics, combined with gene expression profiling and genotype screening, may provide new important insights into the system biology of obesity. This may further allow the identification of candidate pathways involved in the development of obesity, and thereby the identification of candidate drug targets for treatment and prevention of obesity, as well as biomarkers indicating the efficiency of the pathways on the individual subject level.
It may be speculated that although a large number of genes and a complex interplay of environmental and genetic factors determines body fat accumulation, the number of pathways mediating the effect of these factors on body fat accumulation may be limited. Identifying the pathways could serve as a platform for a new classification, diagnostic and treatment of the common complex forms of obesity. Further, identifying biomarkers reflecting susceptibility to particular nutrients in pre-obese subjects would be a crucial step in the primary prevention of obesity.
Camilla Verdich, PhD, and TIA Sorensen, PhD, are at Copenhagen University Hospital, Denmark. Karine Clement, Fabienne Foufelle, PhD, and P Ferre are with INSERM, France, the French National Institute for Health and Medical Research. Excerpted from Functional Foods, Ageing and Degenerative Disease, C Remacle and B Reusens, editors. ISBN 0-8493-2538-2. Published by Woodhead Publishing Ltd, England.
http://www.woodheadpublishing.com
http://www.functionalingredientsmag.com/content/print.aspx?topic=the-biology-of-obesity
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Third in Series on Obesity Topic:
Carbs and protein
Increases in dietary carbohydrate and protein energy percentage will cause a reduction in dietary fat energy percentage, and vice versa. Epidemiological studies have suggested a positive association between fat-sugar ratio in the diet and BMI.8
With respect to the type of carbohydrates, intervention studies have indicated no differences in weight loss during intake of a low-fat diet rich in either simple or complex carbohydrates.9 However, there is evidence that high intake of simple carbohydrates in liquid form (soft drinks) may predispose to weight gain.10
Animal studies have indicated inverse relationships between dietary protein content and energy intake with between-strain differences in response, which suggest a nutrient-gene interaction.3 Intervention studies have suggested that a low-fat, high-protein diet may lead to a larger weight reduction compared with a low-fat, high-carbohydrate diet.11 Recent intervention studies suggest that low-carbohydrate, high-protein diets may be superior to the low-fat, high-carbohydrate diet in terms of weight reduction.12,13 However, large-scale intervention studies are required to determine long-term safety and efficacy of these dietary strategies for both prevention and treatment.
Dietary strategies
Several strategies exist for inducing weight loss in overweight and obese subjects. However, in most cases long-term success is limited because the majority of subjects regain all lost weight within three to five years. Obesity is a chronic condition, and it therefore seems evident that some form of life-long intervention may be needed in order to maintain weight loss in obese subjects. On the other hand, the long-term benefit of this strategy is not as obvious as it might look.
Thus, there is an ongoing debate regarding the evidence suggesting that weight reduction, although having beneficial effects on risk factors for cardiovascular disease and type 2 diabetes, may be associated with increased long-term mortality.14,15 Evidently, improved primary prevention of weight gain in obesity-prone subjects, combined with improved strategies for management of obesity, are the main tasks for the future.
Future large-scale, multi-disciplinary projects should aim at optimising the use of new research methods in combination with existing research methods. Metabolomics and proteomics, combined with gene expression profiling and genotype screening, may provide new important insights into the system biology of obesity. This may further allow the identification of candidate pathways involved in the development of obesity, and thereby the identification of candidate drug targets for treatment and prevention of obesity, as well as biomarkers indicating the efficiency of the pathways on the individual subject level.
It may be speculated that although a large number of genes and a complex interplay of environmental and genetic factors determines body fat accumulation, the number of pathways mediating the effect of these factors on body fat accumulation may be limited. Identifying the pathways could serve as a platform for a new classification, diagnostic and treatment of the common complex forms of obesity. Further, identifying biomarkers reflecting susceptibility to particular nutrients in pre-obese subjects would be a crucial step in the primary prevention of obesity.
Camilla Verdich, PhD, and TIA Sorensen, PhD, are at Copenhagen University Hospital, Denmark. Karine Clement, Fabienne Foufelle, PhD, and P Ferre are with INSERM, France, the French National Institute for Health and Medical Research. Excerpted from Functional Foods, Ageing and Degenerative Disease, C Remacle and B Reusens, editors. ISBN 0-8493-2538-2. Published by Woodhead Publishing Ltd, England.
http://www.woodheadpublishing.com
http://www.functionalingredientsmag.com/content/print.aspx?topic=the-biology-of-obesity
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Which 13 World Cities Transform Our Lives? #6
5. LONDON
Traditional soft culture leader but in reality, most often nominated because of the revival about to come with the Olympics and Royal Wedding. * *What was interesting about both New York and London was that they seemed to be mostly seen as transformative by ... people from New York and London.
http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=205816716566283378762.00049ac3b077531738734&ll=31.952162,9.140625&spn=148.817564,47.8125&z=1&source=embed
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Sunday, January 30, 2011
Beethoven, Symphony No. 9, 2nd mvt
Beethoven, Symphony No. 9, 2nd movement accompanied by a scrolling bar-graph score.
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
What's new in iHealth [Mobile Health]?
Blood pressure peripheral heading to Apple store?
iHealth Lab, which announced the iHealth Blood Pressure Monitoring System for iPhone today, expects to have the blood pressure arm cuff and iPhone docking station peripheral on Apple Store shelves in the coming weeks. iHealth’s offering includes a battery-powered hardware dock, blood pressure arm cuff and a corresponding app. iHealth enables users to self-monitor their blood pressure at home and share the results with friends, family or care providers. The system works with the iPhone, iPad and iPod touch.
The app helps users view their blood pressure numbers, track the trend and run reports. iHealth plans to create a suite of personal healthcare devices for Apple devices.
“Empowering people to manage their personal healthcare is our passion,” said Yi Liu, CEO, iHealth Lab. “The future of health management starts with the individual. By identifying how daily activities affect one’s vitals like blood pressure and heart rate, people can be more proactive about their personal healthcare.”
While the iHealth app is free, the blood pressure arm cuff and corresponding docking station is currently available at iHealth99.com for $99.95. No official announcement has been made on whether or when the device will hit Apple Store shelves or if the price will change if and when it does. If iHealth succeeds in grabbing shelf space, it would be the first health-related device in Apple Stores. According to a blog post over at Forbes, iHealth’s parent company is Andon Health, a Chinese company that develops conventional blood pressure monitors found in drug stores.
http://mobihealthnews.com/9830/blood-pressure-peripheral-heading-to-apple-store/
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Healthiest Restaurant Meals
7. Garlic-Grilled Jumbo Shrimp
Red Lobster
Calories: 370
Fat (g): 9
Calories from fat: 22%
Saturated fat (g): 2
Sodium (mg): 2160
Carbohydrates (g): 40
http://www.thedailybeast.com/galleries/2539/1/
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
How to Assess & Treat Bone Loss
Assessing & Treating Bone Loss #7
Seven Tips For Improving Outcomes Here are a few evaluation and management tips that Dr. Vargo & her colleagues have gathered over their years of practice focused on osteoporosis
Avoid the ‘Roids:
Corticosteroids are bad news for bone, so keep a close eye on any patient on long-term steroid therapy, regardless of why they were prescribed these drugs. Try to avoid using steroids in patients at high fracture risk. Watch women on depo-provera contraception very closely, as it has steroid-like, bone-depleting effects. “I get DEXAs on all my provera patients. If BMD is decreasing, we look for different methods of birth control.”
https://holisticprimarycare.net/topics/topics-h-n/healthy-aging/954-assessing-a-treating-bone-loss-seven-tips-for-improving-outcomes
http://www.depsyl.com
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Seven Tips For Improving Outcomes Here are a few evaluation and management tips that Dr. Vargo & her colleagues have gathered over their years of practice focused on osteoporosis
Avoid the ‘Roids:
Corticosteroids are bad news for bone, so keep a close eye on any patient on long-term steroid therapy, regardless of why they were prescribed these drugs. Try to avoid using steroids in patients at high fracture risk. Watch women on depo-provera contraception very closely, as it has steroid-like, bone-depleting effects. “I get DEXAs on all my provera patients. If BMD is decreasing, we look for different methods of birth control.”
https://holisticprimarycare.net/topics/topics-h-n/healthy-aging/954-assessing-a-treating-bone-loss-seven-tips-for-improving-outcomes
http://www.depsyl.com
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
How Can Alternative Medicine Help Pain?
Alternative Treatments for Pain Management
Biofeedback
Biofeedback is a pain management technique that teaches the patient to consciously affect normally involuntary bodily functions, such as heart rate, muscle tension, and blood pressure. The idea is that by becoming aware of these functions, and specifically how they correlate to pain, you can adjust them in accordance with pain symptoms. Research is inconclusive as to why biofeedback helps decrease pain, but one theory is that it simply helps the patient relax, which in turn reduces physical symptoms that can be worsened by stress. Electromyography, or EMG, measures muscle tension and is the type of biofeedback that has been shown to be most helpful in pain management
http://www.everydayhealth.com/pain-management/photos/biofeedback.aspx
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
01.30.11
Nothing in the world is permanent, and we're foolish when we ask anything to last, but surely we're still more foolish not to take delight in it while we have it. If change is of the essence of existence one would have thought it only sensible to make it the premise of our philosophy.
W. Somerset Maugham (1874 - 1965), The Razor's Edge, 1943
http://www.quotationspage.com/quote/40468.html
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
W. Somerset Maugham (1874 - 1965), The Razor's Edge, 1943
http://www.quotationspage.com/quote/40468.html
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
What is Anise?
Anise in Cuisine
Anise, also known as Pimpinella anisum, is an annual herb in the Apiaceae family. Aniseed is the spice produced from anise seeds. In the culinary world, anise has been incorporated into cuisine for centuries.
United States: In the United States, Anise is used in the flavoring of many dishes and sides in today's cooking. It is added to baked goods, baked apples, cooked vegetables (carrots, beets, cabbage, etc.), soups, salads, pepperoni, bologna, and other meats. A tea can also be made from the leaves and seeds if desired. Anise oil is incorporated into commercial products like toothpaste, cough syrups, ice cream, and candy. Anise is also used in the production of some root beers such as Virgil's®.
Mexico: Anise is cultivated and used widely throughout Mexico. It is also a key ingredient in Mexican "atole de anís," or champurrado, which is similar to hot chocolate. In addition, anise is purportedly incorporated into sweet tamales along with raisins or prunes and sugar. Pan de muerto is a sweet, anise-scented bread used during the annual Día de los Muertos festival.
Puerto Rico: Anise may be found in the budin, an anise-flavored bread pudding. It is also used in the making of the anís escarchado Tres Castillos®, which is an anise-flavored liquor.
Peru: Anise is used to spice picarones and is also used in the making of licor de anís.
Colombia: Anise is used to make aguardiente (which literally means "burning water") in South American countries, including Colombia. Normal aguardiente has an alcohol content of around 29%, although it may be higher. Other anise-flavored alcoholic beverages exist that have lower alcohol content.
England: Anise oil is used to flavor aniseed-balls (aniseed being the commercial name for the fruit of the plant), a common hard candy usually sold by weight in England as well as Australia and New Zealand.
Germany: Anise is supposedly used in German Pfeffernüsse and Springerle (both of which are biscuit-like treats) and in the German liquors Jägermeister® and Goldwasser®, and purportedly in Boonekamp and Benediktener.
Italy: Anise, among other flavorings (such as vanilla or lemon zest) is used in pizzelle, which are traditional Italian waffle cookies. It is also used in Italian sambuca (liquor). Anise and its oils are also used in sausage, pepperoni, and other processed meat items used for pizza toppings. Anise is also a key element of anise cake and cookies. The Romans even enjoyed anise-spiced cakes after big meals, and the Romans then spread the spice throughout Europe. It is also used in the production of biscotti, sweets, dried figs, deserts, cream cheese, pickles, coleslaw, egg dishes, and some non-alcoholic beverages as well.
France: Anise is used in the French liqueur anisette. Anisette may be made with anise, coriander, and fennel seeds with sweet-tasting vodka. Pernod Anise® and Ricard Pastis® are two anise liqueurs produced by the same French company Pernod Ricard®. Anise is also believed to be one of the secret ingredients in the French liqueur Chartreuse®.
Spain: Pacharán is an anise-flavored liqueur that is purportedly made by soaking sloe berries (the fruit of the blackthorn) in anisette, the French liqueur.
Greece: Anise is purportedly used in the Greek version of dolma (the stuffed vegetable dish) and in the Greek spirit ouzo. When ouzo is served, it is commonly diluted with water for a more refreshing taste and is usually accompanied by food.
Netherlands: Muisjes, which is sugared aniseed, is a traditional Dutch confectionary that means "mice." It is used in bread and butter dishes as well as many different kinds of sweets. Muisjes were customarily eaten to celebrate the birth of a child, and there were different kinds of muisjes for boys and for girls.
India: Aniseed is called vilayati saunf to note its differentiation from fennel, which is referred to as plain saunf. Vilayati, meaning "foreign," is used to describe anise because it is not thought to be native to India. A spoonful of anise plus other nuts and spices is commonly eaten after meals to enhance digestion and freshen breath. It is also used to flavor rich meaty curries, used as a garnish, and its powder is sprinkled on beverages and desserts. A cold anise tea called saunf ki chai is also enjoyed for its refreshing taste.
Malaysia: Although not typically used in traditional Southeast Asian cuisine, anise is sometimes identified as jintan manis, This name is often used interchangeably for aniseed and fennel. Jintan manis may occasionally be used in Malay curry powder.
Egypt: Anise was used in Egypt as early as 1500 B.C. to help digestion. It was also purportedly used in breads.
Turkey: Anise is used in making raki, an anise flavored spirit.
Morocco: Anise bread is a staple of Moroccan cooking. It may be made by adding a few teaspoons of anise seeds to the normal ingredients used in making bread (yeast, flour, water, eggs) along with a dash of honey or sugar. This bread may sometimes be served for breakfast with preserves.
Ethiopia: Araqi is an alcoholic drink made with anise that was consumed in Jewish communities in Ethiopia.
North Africa: Aniseed is widely used throughout North Africa. Anise-Honey Cookies are a special desert from this part of the world customarily made for celebrations. Unlike baked cookies these may be fried in vegetable oil, cooled, and served dipped in a honey syrup with aniseed sprinkled on top.
References
1.Natural Standard: The Authority on Integrative Medicine. www.naturalstandard.com
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Anise, also known as Pimpinella anisum, is an annual herb in the Apiaceae family. Aniseed is the spice produced from anise seeds. In the culinary world, anise has been incorporated into cuisine for centuries.
United States: In the United States, Anise is used in the flavoring of many dishes and sides in today's cooking. It is added to baked goods, baked apples, cooked vegetables (carrots, beets, cabbage, etc.), soups, salads, pepperoni, bologna, and other meats. A tea can also be made from the leaves and seeds if desired. Anise oil is incorporated into commercial products like toothpaste, cough syrups, ice cream, and candy. Anise is also used in the production of some root beers such as Virgil's®.
Mexico: Anise is cultivated and used widely throughout Mexico. It is also a key ingredient in Mexican "atole de anís," or champurrado, which is similar to hot chocolate. In addition, anise is purportedly incorporated into sweet tamales along with raisins or prunes and sugar. Pan de muerto is a sweet, anise-scented bread used during the annual Día de los Muertos festival.
Puerto Rico: Anise may be found in the budin, an anise-flavored bread pudding. It is also used in the making of the anís escarchado Tres Castillos®, which is an anise-flavored liquor.
Peru: Anise is used to spice picarones and is also used in the making of licor de anís.
Colombia: Anise is used to make aguardiente (which literally means "burning water") in South American countries, including Colombia. Normal aguardiente has an alcohol content of around 29%, although it may be higher. Other anise-flavored alcoholic beverages exist that have lower alcohol content.
England: Anise oil is used to flavor aniseed-balls (aniseed being the commercial name for the fruit of the plant), a common hard candy usually sold by weight in England as well as Australia and New Zealand.
Germany: Anise is supposedly used in German Pfeffernüsse and Springerle (both of which are biscuit-like treats) and in the German liquors Jägermeister® and Goldwasser®, and purportedly in Boonekamp and Benediktener.
Italy: Anise, among other flavorings (such as vanilla or lemon zest) is used in pizzelle, which are traditional Italian waffle cookies. It is also used in Italian sambuca (liquor). Anise and its oils are also used in sausage, pepperoni, and other processed meat items used for pizza toppings. Anise is also a key element of anise cake and cookies. The Romans even enjoyed anise-spiced cakes after big meals, and the Romans then spread the spice throughout Europe. It is also used in the production of biscotti, sweets, dried figs, deserts, cream cheese, pickles, coleslaw, egg dishes, and some non-alcoholic beverages as well.
France: Anise is used in the French liqueur anisette. Anisette may be made with anise, coriander, and fennel seeds with sweet-tasting vodka. Pernod Anise® and Ricard Pastis® are two anise liqueurs produced by the same French company Pernod Ricard®. Anise is also believed to be one of the secret ingredients in the French liqueur Chartreuse®.
Spain: Pacharán is an anise-flavored liqueur that is purportedly made by soaking sloe berries (the fruit of the blackthorn) in anisette, the French liqueur.
Greece: Anise is purportedly used in the Greek version of dolma (the stuffed vegetable dish) and in the Greek spirit ouzo. When ouzo is served, it is commonly diluted with water for a more refreshing taste and is usually accompanied by food.
Netherlands: Muisjes, which is sugared aniseed, is a traditional Dutch confectionary that means "mice." It is used in bread and butter dishes as well as many different kinds of sweets. Muisjes were customarily eaten to celebrate the birth of a child, and there were different kinds of muisjes for boys and for girls.
India: Aniseed is called vilayati saunf to note its differentiation from fennel, which is referred to as plain saunf. Vilayati, meaning "foreign," is used to describe anise because it is not thought to be native to India. A spoonful of anise plus other nuts and spices is commonly eaten after meals to enhance digestion and freshen breath. It is also used to flavor rich meaty curries, used as a garnish, and its powder is sprinkled on beverages and desserts. A cold anise tea called saunf ki chai is also enjoyed for its refreshing taste.
Malaysia: Although not typically used in traditional Southeast Asian cuisine, anise is sometimes identified as jintan manis, This name is often used interchangeably for aniseed and fennel. Jintan manis may occasionally be used in Malay curry powder.
Egypt: Anise was used in Egypt as early as 1500 B.C. to help digestion. It was also purportedly used in breads.
Turkey: Anise is used in making raki, an anise flavored spirit.
Morocco: Anise bread is a staple of Moroccan cooking. It may be made by adding a few teaspoons of anise seeds to the normal ingredients used in making bread (yeast, flour, water, eggs) along with a dash of honey or sugar. This bread may sometimes be served for breakfast with preserves.
Ethiopia: Araqi is an alcoholic drink made with anise that was consumed in Jewish communities in Ethiopia.
North Africa: Aniseed is widely used throughout North Africa. Anise-Honey Cookies are a special desert from this part of the world customarily made for celebrations. Unlike baked cookies these may be fried in vegetable oil, cooled, and served dipped in a honey syrup with aniseed sprinkled on top.
References
1.Natural Standard: The Authority on Integrative Medicine. www.naturalstandard.com
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Which 13 World Cities Transform Our Lives? #5
4. NEW YORK
Still seen as the arbiter of global cool, New York is often discussed as "THE city that you would pick to visit first rather than any other." *
http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=205816716566283378762.00049ac3b077531738734&ll=31.952162,9.140625&spn=148.817564,47.8125&z=1&source=embed
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
What is a NUTRACEUTICAL?
What is a NUTRACEUTICAL?
CLICK on the LINK for ANSWER:
http://back2basicnutrition.com/?p=3645
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
CLICK on the LINK for ANSWER:
http://back2basicnutrition.com/?p=3645
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Herbs for Obesity
Astragalus (Astragalus gummifer)
Astragalus increases energy and improves nutrient absorption.
Caution: Do not use this herb in the presence of a fever.
http://www.holisticonline.com/remedies/weight/weight_herbs-for-obesity.htm
www.DEPSYL.com
http://back2basicnutrition.com
http://bionutritionalresearch.olhblogspace.com/
Astragalus increases energy and improves nutrient absorption.
Caution: Do not use this herb in the presence of a fever.
http://www.holisticonline.com/remedies/weight/weight_herbs-for-obesity.htm
www.DEPSYL.com
http://back2basicnutrition.com
http://bionutritionalresearch.olhblogspace.com/
The biology of obesity #2
Continued from Saturday, Jan-29-11
Second in Series on Obesity Topic:
Results from prospective observational studies do not support the hypothesis that high fat intake leads to later obesity. However, these studies are inconsistent and may be confounded by people modifying food intake in order to prevent changes in body weight or that for other reasons the baseline food recording does not reflect food habits during the follow-up period.2
Intervention studies generally support the hypothesis about a relationship between fat intake, energy intake and eventual weight change. Ad libitum intake of a low-fat diet has been shown to induce a mean weight loss of 1-4kg over a period of one to 12 months, and has further shown a dose-response relationship between the reduction in fat intake and weight loss.7
Genetic factors may influence the satiety effect of fat and the preference for fat
Fat content and energy density of the diet are highly correlated, and only a few studies have targeted the effect of energy density and fat content separately. These studies have indicated that energy density, rather than fat content per se, may favour an increase in energy intake. However, it might be hypothesised that in subjects with a genetic predisposition to low fat oxidation and high fat accumulation in adipose tissue, fat intake per se could be expected to promote obesity. Further, genetic factors may influence the satiety effect of fat and the preference for fat, and may cause some people markedly to increase their food intake in response to a high-fat diet.
Taken as a whole, animal studies, epidemiological observational studies and intervention studies offer substantial support to the hypothesis that high-fat energy percentage or high energy density may play a role in the development of obesity.
Camilla Verdich, PhD, and TIA Sorensen, PhD, are at Copenhagen University Hospital, Denmark. Karine Clement, Fabienne Foufelle, PhD, and P Ferre are with INSERM, France, the French National Institute for Health and Medical Research. Excerpted from Functional Foods, Ageing and Degenerative Disease, C Remacle and B Reusens, editors. ISBN 0-8493-2538-2. Published by Woodhead Publishing Ltd, England. http://www.woodheadpublishing.com
http://www.functionalingredientsmag.com/content/print.aspx?topic=the-biology-of-obesity
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Second in Series on Obesity Topic:
Results from prospective observational studies do not support the hypothesis that high fat intake leads to later obesity. However, these studies are inconsistent and may be confounded by people modifying food intake in order to prevent changes in body weight or that for other reasons the baseline food recording does not reflect food habits during the follow-up period.2
Intervention studies generally support the hypothesis about a relationship between fat intake, energy intake and eventual weight change. Ad libitum intake of a low-fat diet has been shown to induce a mean weight loss of 1-4kg over a period of one to 12 months, and has further shown a dose-response relationship between the reduction in fat intake and weight loss.7
Genetic factors may influence the satiety effect of fat and the preference for fat
Fat content and energy density of the diet are highly correlated, and only a few studies have targeted the effect of energy density and fat content separately. These studies have indicated that energy density, rather than fat content per se, may favour an increase in energy intake. However, it might be hypothesised that in subjects with a genetic predisposition to low fat oxidation and high fat accumulation in adipose tissue, fat intake per se could be expected to promote obesity. Further, genetic factors may influence the satiety effect of fat and the preference for fat, and may cause some people markedly to increase their food intake in response to a high-fat diet.
Taken as a whole, animal studies, epidemiological observational studies and intervention studies offer substantial support to the hypothesis that high-fat energy percentage or high energy density may play a role in the development of obesity.
Camilla Verdich, PhD, and TIA Sorensen, PhD, are at Copenhagen University Hospital, Denmark. Karine Clement, Fabienne Foufelle, PhD, and P Ferre are with INSERM, France, the French National Institute for Health and Medical Research. Excerpted from Functional Foods, Ageing and Degenerative Disease, C Remacle and B Reusens, editors. ISBN 0-8493-2538-2. Published by Woodhead Publishing Ltd, England. http://www.woodheadpublishing.com
http://www.functionalingredientsmag.com/content/print.aspx?topic=the-biology-of-obesity
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
NO MOUTH TO MOUTH AND WORKS BETTER
Watch this Video from MAYO at least once:
A MUST SEE, NEW CPR METHOD, NO MOUTH TO MOUTH AND WORKS BETTER. ANYONE CAN DO AFTER SEEING THIS ONCE!
To view the youtube video, CLICK on LINK BELOW:
http://www.youtube.com/watch?v=E5huVSebZpM
http://www.depsyl.com/
http://back2basicnutrition.com
http://bionutritionalresearch.olhblogspace.com/
A MUST SEE, NEW CPR METHOD, NO MOUTH TO MOUTH AND WORKS BETTER. ANYONE CAN DO AFTER SEEING THIS ONCE!
To view the youtube video, CLICK on LINK BELOW:
http://www.youtube.com/watch?v=E5huVSebZpM
http://www.depsyl.com/
http://back2basicnutrition.com
http://bionutritionalresearch.olhblogspace.com/
Saturday, January 29, 2011
Traditional Uses of Allspice
Pimenta dioica, commonly known as allspice, has been traditionally used for gastrointestinal issues. Various allspice preparations have also been used to relieve toothaches, rheumatic pains, and cramps. Traditional uses for allspice may further vary by culture.
In Ayurvedic medicine, allspice has traditionally been used to improve breath and relieve toothaches. While in Jamaican folk medicine, allspice is supposedly made into a tea, which Jamaicans use for colds, menstrual cramps, and stomach complaints. Cubans have used the tea as a depurative, stimulant, and tonic.
Haitian immigrants in Cuba have used allspice in medicinal herbal mixtures to tone the stomach and help with digestive problems. These mixtures were much like those used in traditional Cuban medicine. In the Dominican Republic, a tea made with allspice leaves is used to reduce vomiting.
In Europe, allspice may be used as a stomachic and purgative. The British Pharmacopoeia of 1898 purportedly recognized pimento oil and pimento water. Oil of pimento, however, was deleted from the British Pharmacopeia of 1914. The British Pharmacopeia Codex supposedly still retained pimento water.
The indigenous people of Mexico supposedly used allspice in traditional medicine in pre-Hispanic times, although the exact details are unclear.
In modern (western) herbal medicine, an allspice extract has purportedly been used in plasters for neuralgic or rheumatic pains. It has also been used as an aromatic stimulant and carminative for the gastrointestinal tract and as a tonic, purgative and flavoring agent.
References
1.Natural Standard: The Authority on Integrative Medicine. http://www.naturalstandard.com/
http://www.depsyl.com/
http://back2basicnutrition.com
http://bionutritionalresearch.olhblogspace.com/
In Ayurvedic medicine, allspice has traditionally been used to improve breath and relieve toothaches. While in Jamaican folk medicine, allspice is supposedly made into a tea, which Jamaicans use for colds, menstrual cramps, and stomach complaints. Cubans have used the tea as a depurative, stimulant, and tonic.
Haitian immigrants in Cuba have used allspice in medicinal herbal mixtures to tone the stomach and help with digestive problems. These mixtures were much like those used in traditional Cuban medicine. In the Dominican Republic, a tea made with allspice leaves is used to reduce vomiting.
In Europe, allspice may be used as a stomachic and purgative. The British Pharmacopoeia of 1898 purportedly recognized pimento oil and pimento water. Oil of pimento, however, was deleted from the British Pharmacopeia of 1914. The British Pharmacopeia Codex supposedly still retained pimento water.
The indigenous people of Mexico supposedly used allspice in traditional medicine in pre-Hispanic times, although the exact details are unclear.
In modern (western) herbal medicine, an allspice extract has purportedly been used in plasters for neuralgic or rheumatic pains. It has also been used as an aromatic stimulant and carminative for the gastrointestinal tract and as a tonic, purgative and flavoring agent.
References
1.Natural Standard: The Authority on Integrative Medicine. http://www.naturalstandard.com/
http://www.depsyl.com/
http://back2basicnutrition.com
http://bionutritionalresearch.olhblogspace.com/
Mobile Health; Blood Pressure Monitor f/iPhone
Withings offers blood pressure monitor for iPhone
Withings, which developed the WiFi-connected weight scales WiScale, has announced two new products: a blood pressure monitor and a baby monitor that both connect to Apple devices, including the iPhone, iPad and iPod touch. Each device will feed collected data into their own respective apps. The Withings Blood Pressure Monitor helps users test, track, graph and share their blood pressure information with family, friends and physicians. The device will begin shipping at the end of January, but the company plans to demo it at the big CES 2011 event in Las Vegas this week. (We’ll be there, too.)
No, that’s not déjà vu: This is the second blood pressure monitor for the iPhone announced this week — iHealth unveiled a very similar device yesterday.
Withings has also developed a baby monitor that connects to Apple iOS devices. The Withings Smart Baby Monitor is a video baby phone that enables users to watch a live video of their baby right on their iPhone. Withings claims the device can even alert users when their baby wakes up thanks to a sound a motion detector. The device also tracks how well the baby sleeps and will graph the information so parents can analyze the child’s sleep patterns. Other features: The baby monitor includes infrared LED so users can watch the baby at night via night vision; the device has a sensor that tracks temperature and humidity in the baby’s room; the device also plays music that users can stream to it. Withings expects the monitor to ship in March.
In a blog post last April, Dr. John Halamka, Chair of the US Healthcare Information Technology Standards Panel (HITSP) and Co-Chair of the HIT Standards Committee lauded the Withings WiScale as a great example of the future of connected and interoperable consumer health care. Since then Withings has taken its interoperability efforts to the next level: In November Withings teamed up with Digifit and Zeo to form a “health triad” partnership that created an online dashboard for users that includes data from personal wellness devices like Withings’ connected weight scale, Zeo’s sleep monitoring device and Digifit Connect accessory wireless transceiver, which communicates with more than 80 different fitness sensors.
Given Withings’ new forays, it’s likely the blood pressure monitor data will find its way into the “health triad.” Weight, blood pressure, sleep health, fitness indicators — mark these words: Consumer health is coming together.
http://mobihealthnews.com/9838/withings-offers-blood-pressure-monitor-for-iphone-ipad/
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Unconventional Strategies for Renewing Your Career #9
Unconventional strategy 9:
Change happens in bursts and starts. There are times when you are open to big change and times when you are not. Seize opportunities. Windows of opportunity open and close back up again. We go through periods when we are highly receptive to major change and periods when even incremental deviations from “the plan” are hard to tolerate. 5 Take advantage of any natural windows (e.g., the period just after an educational program or assuming a new position; a milestone birthday) to start off on the right foot. Communicate to others that you have changed (and will be making more changes). Watch out for the insidious effect of old routines. Progress can be served by hanging in limbo, asking questions, allowing time and space to linger between identities. But don’t let unanswered questions bog you down; move on, even if to an interim commitment
Herminia Ibarra, is a professor of organizational behavior at INSEAD, France, and author of Working Identity: Unconventional Strategies for Reinventing Your Career.
http://www.aheadofthecurveatmidlife.com/articles/nine-unconventional-strategies-for-renewing-your-career/
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Change happens in bursts and starts. There are times when you are open to big change and times when you are not. Seize opportunities. Windows of opportunity open and close back up again. We go through periods when we are highly receptive to major change and periods when even incremental deviations from “the plan” are hard to tolerate. 5 Take advantage of any natural windows (e.g., the period just after an educational program or assuming a new position; a milestone birthday) to start off on the right foot. Communicate to others that you have changed (and will be making more changes). Watch out for the insidious effect of old routines. Progress can be served by hanging in limbo, asking questions, allowing time and space to linger between identities. But don’t let unanswered questions bog you down; move on, even if to an interim commitment
Herminia Ibarra, is a professor of organizational behavior at INSEAD, France, and author of Working Identity: Unconventional Strategies for Reinventing Your Career.
http://www.aheadofthecurveatmidlife.com/articles/nine-unconventional-strategies-for-renewing-your-career/
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
01.29.11
When ideas fail, words come in very handy.
Johann Wolfgang von Goethe (1749 - 1832)
http://www.quotationspage.com/qotd.html
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Johann Wolfgang von Goethe (1749 - 1832)
http://www.quotationspage.com/qotd.html
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Healthiest Restaurant Meals
6. Red Rock Shrimp with Asparagus and side salad
LongHorn Steakhouse
Calories: 320
Fat (g): 10.5
Calories from fat: 30%
Saturated fat (g): 3.5
Sodium (mg): 1945
Carbohydrates (g): 19
http://www.thedailybeast.com/galleries/2539/1/
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
How to Assess & Treat Bone Loss
Assessing & Treating Bone Loss #6
Assessing & Treating Bone Loss:
Seven Tips For Improving Outcomes Here are a few evaluation and management tips that Dr. Vargo & her colleagues have gathered over their years of practice focused on osteoporosis
Look at the Bigger Picture: Bone loss occurs in a broader metabolic context. When evaluating a patient, consider nutritional status (especially calcium, phosphorus and vitamin D levels), liver and kidney function, as well as thyroid and parathyroid hormone levels. Always look for celiac disease, as it tends to predispose people to bone loss. In men, check testosterone levels. Keep in mind that anyone with a chronic inflammatory condition, rheumatoid disease, or systemic metabolic disorder (including diabetes) will be at increased osteoporosis risk.
https://holisticprimarycare.net/topics/topics-h-n/healthy-aging/954-assessing-a-treating-bone-loss-seven-tips-for-improving-outcomes
http://www.depsyl.com
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Assessing & Treating Bone Loss:
Seven Tips For Improving Outcomes Here are a few evaluation and management tips that Dr. Vargo & her colleagues have gathered over their years of practice focused on osteoporosis
Look at the Bigger Picture: Bone loss occurs in a broader metabolic context. When evaluating a patient, consider nutritional status (especially calcium, phosphorus and vitamin D levels), liver and kidney function, as well as thyroid and parathyroid hormone levels. Always look for celiac disease, as it tends to predispose people to bone loss. In men, check testosterone levels. Keep in mind that anyone with a chronic inflammatory condition, rheumatoid disease, or systemic metabolic disorder (including diabetes) will be at increased osteoporosis risk.
https://holisticprimarycare.net/topics/topics-h-n/healthy-aging/954-assessing-a-treating-bone-loss-seven-tips-for-improving-outcomes
http://www.depsyl.com
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
How Can Alternative Medicine Help Pain?
Pain Management
Alternative Treatments for Pain Management
Aromatherapy
This pain management therapy uses scents from essential plant oils that are either applied to the skin or inhaled.
Aromatherapy for health purposes dates back thousands of years, playing an important role in the medical systems of the Chinese, Indians, Egyptians, Romans, and Greeks.
Today it is one of the alternative treatments used for a wide variety of conditions, including pain. Studies have shown a decrease in pain symptoms in people with rheumatoid arthritis, headaches, and cancer who use aromatherapy.
http://www.everydayhealth.com/pain-management/photos/aromatherapy.aspx
http://www.everydayhealth.com/pain-management/photos/8-alternative-treatments-for-pain-management.aspx
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Culinary Uses for Allspice
Allspice is one of the most common ingredients of Caribbean cuisine, and can be found in many popular Jamaican dishes. Beyond Caribbean cuisine, allspice is used by cultures throughout the world.
United States: In the United States, allspice is used in the flavoring of Spiced Boniato, a type of sweet potato. This dish is very popular in the Florida Keys. Another signature dish that uses allspice is the Tyree's Gumbo Filet A La Creole of New Orleans. Generally, allspice is also used in jams, ketchup, pumpkin pie, roasts, ham, and gravies. Allspice oil extract is used in sausages.
Mexico: Allspice is one of the ingredients used to create an achiote paste named recado rojo for general use in Mexican cuisine as well as in pibil recipes. Unused paste can be stored in the freezer and needs to be diluted before each use. It is also used in some mole sauces.
Argentina: Powdered allspice is used to make Argentinean fish soup (chupin de pescado).
Brazil: Ground allspice is used to prepare a popular snack dish called quibe assado, or roasted meatballs. This dish was brought to Brazil by Middle Eastern immigrants. Allspice is also present in the Brazilian pork, a signature spicy dish.
Chile: A traditional beverage named punche is purportedly enjoyed by the Huazo people of Chile. To make the beverage, allspice and branches and leaves of the culen plant are boiled in water. The drink is often chilled with ice or snow and sweetened with aguardiente.
England: In Britain, allspice is used in stews and sauces. It is also used for pickling vegetables and meats, as well as in cured meats. Allspice is sometimes used to make desserts, such as the ginger and orange cake, a popular British food, or puddings for the holidays.
Germany: In Germany, ground allspice is used to season many meat and fish dishes, such as pork chops with dried fruit and smoked pork ribs. It is also used in the pickling of Sauerbraten and herring, as well as gingerbread for the holidays.
Italy: In Italy, allspice is used in the signature dishes venison casserole and osso buco (a Milanese dish made with veal). Italy is one of the top allspice consuming countries in Europe along with Germany and Scandinavia.
France: Allspice is not commonly used in France. However, it is present in French Provencal cooking as a mixture called quatre epices. In Martinique, a Caribbean island that is a part of France, allspice is commonly used to make a sauce called sauce au chien.
Scandinavia: In Scandinavia, allspice is used in pickled herring and meat pastry fillings. Historically, it has also been used to preserve fruit, which was considered a luxury for the holidays. Allspice is often used in meat dishes such as the Finnish three-meat ragout and reindeer with cloudberries.
Sweden: A pinch of ground allspice is used to flavor Swedish beef, veal, and pork meatballs, which are usually eaten without sauce.
India: In India, allspice is used to make curry dishes such as the Kerala fish curry. It is also used to flavor garam masala, a Northern Indian spice mixture. Other Indian dishes that may contain allspice include bhooni murg (baked chicken) and kheema tiki (lamb patties).
Iran: Allspice is used in jaj mihshee, or Persian rice stuffing. It is commonly used in Persian cuisine for meats, sauces, and stuffing.
Lebanon: Allspice appears in the Lebanese Steak Tatare, which uses minced raw beef. Allspice is used widely in a variety of meat dishes and stews. A spice mix called baharat contains allspice and is used in Lebanon, Syria, Jordan, and Palestine.
Turkey: Allspice is one of the most important spices of Turkish cooking. It is referred to as yeni bahar or dolma bahar. Crushed allspice berries are mostly used in vegetable, rice and fish dishes, and also appear in cold stuffed vegetables.
Iraq: A popular spice mixture in Iraq combines allspice with paprika and hot chile.
Morocco: Allspice is one of the most commonly used spices in Moroccan cuisine. Allspice is used in a spice mixture called berber seasoning (after the Berbers, nomadic people of Africa), which is commonly present in grilled meats, especially lamb. There is another famous spice blend called ras-el hanout.
Ethiopia: Like Moroccans, Ethiopians also use the berber seasoning. Allspice is also used to make alecha, which is a less spicy version of the Ethiopian national dish, wat, or spicy stew.
North Africa: There is a North African dish called sikbadj, or lamb stew with dates and apricots, that uses allspice as a main condiment.
Tunisia: In Tunisia, allspice is used in the preparation of veal breast as well as other meat stews.
South Africa: Allspice is used in many South African meat/fish dishes, such as the Snoek Curry, Denningvleis, and Frikkadels. Some of these dishes were first introduced to South Africa by European settlers.
References
1.Natural Standard: The Authority on Integrative Medicine. www.naturalstandard.com
http://www.depsyl.com/
http://back2basicnutrition.com
http://bionutritionalresearch.olhblogspace.com/
United States: In the United States, allspice is used in the flavoring of Spiced Boniato, a type of sweet potato. This dish is very popular in the Florida Keys. Another signature dish that uses allspice is the Tyree's Gumbo Filet A La Creole of New Orleans. Generally, allspice is also used in jams, ketchup, pumpkin pie, roasts, ham, and gravies. Allspice oil extract is used in sausages.
Mexico: Allspice is one of the ingredients used to create an achiote paste named recado rojo for general use in Mexican cuisine as well as in pibil recipes. Unused paste can be stored in the freezer and needs to be diluted before each use. It is also used in some mole sauces.
Argentina: Powdered allspice is used to make Argentinean fish soup (chupin de pescado).
Brazil: Ground allspice is used to prepare a popular snack dish called quibe assado, or roasted meatballs. This dish was brought to Brazil by Middle Eastern immigrants. Allspice is also present in the Brazilian pork, a signature spicy dish.
Chile: A traditional beverage named punche is purportedly enjoyed by the Huazo people of Chile. To make the beverage, allspice and branches and leaves of the culen plant are boiled in water. The drink is often chilled with ice or snow and sweetened with aguardiente.
England: In Britain, allspice is used in stews and sauces. It is also used for pickling vegetables and meats, as well as in cured meats. Allspice is sometimes used to make desserts, such as the ginger and orange cake, a popular British food, or puddings for the holidays.
Germany: In Germany, ground allspice is used to season many meat and fish dishes, such as pork chops with dried fruit and smoked pork ribs. It is also used in the pickling of Sauerbraten and herring, as well as gingerbread for the holidays.
Italy: In Italy, allspice is used in the signature dishes venison casserole and osso buco (a Milanese dish made with veal). Italy is one of the top allspice consuming countries in Europe along with Germany and Scandinavia.
France: Allspice is not commonly used in France. However, it is present in French Provencal cooking as a mixture called quatre epices. In Martinique, a Caribbean island that is a part of France, allspice is commonly used to make a sauce called sauce au chien.
Scandinavia: In Scandinavia, allspice is used in pickled herring and meat pastry fillings. Historically, it has also been used to preserve fruit, which was considered a luxury for the holidays. Allspice is often used in meat dishes such as the Finnish three-meat ragout and reindeer with cloudberries.
Sweden: A pinch of ground allspice is used to flavor Swedish beef, veal, and pork meatballs, which are usually eaten without sauce.
India: In India, allspice is used to make curry dishes such as the Kerala fish curry. It is also used to flavor garam masala, a Northern Indian spice mixture. Other Indian dishes that may contain allspice include bhooni murg (baked chicken) and kheema tiki (lamb patties).
Iran: Allspice is used in jaj mihshee, or Persian rice stuffing. It is commonly used in Persian cuisine for meats, sauces, and stuffing.
Lebanon: Allspice appears in the Lebanese Steak Tatare, which uses minced raw beef. Allspice is used widely in a variety of meat dishes and stews. A spice mix called baharat contains allspice and is used in Lebanon, Syria, Jordan, and Palestine.
Turkey: Allspice is one of the most important spices of Turkish cooking. It is referred to as yeni bahar or dolma bahar. Crushed allspice berries are mostly used in vegetable, rice and fish dishes, and also appear in cold stuffed vegetables.
Iraq: A popular spice mixture in Iraq combines allspice with paprika and hot chile.
Morocco: Allspice is one of the most commonly used spices in Moroccan cuisine. Allspice is used in a spice mixture called berber seasoning (after the Berbers, nomadic people of Africa), which is commonly present in grilled meats, especially lamb. There is another famous spice blend called ras-el hanout.
Ethiopia: Like Moroccans, Ethiopians also use the berber seasoning. Allspice is also used to make alecha, which is a less spicy version of the Ethiopian national dish, wat, or spicy stew.
North Africa: There is a North African dish called sikbadj, or lamb stew with dates and apricots, that uses allspice as a main condiment.
Tunisia: In Tunisia, allspice is used in the preparation of veal breast as well as other meat stews.
South Africa: Allspice is used in many South African meat/fish dishes, such as the Snoek Curry, Denningvleis, and Frikkadels. Some of these dishes were first introduced to South Africa by European settlers.
References
1.Natural Standard: The Authority on Integrative Medicine. www.naturalstandard.com
http://www.depsyl.com/
http://back2basicnutrition.com
http://bionutritionalresearch.olhblogspace.com/
Which 13 World Cities Transform Our Lives? #4
Continued from Jan-27-11
3. TOKYO
Where future transformations are happening now--for both good and bad—and cultural and product oddities get started and then well up into global trends.
http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=205816716566283378762.00049ac3b077531738734&ll=31.952162,9.140625&spn=148.817564,47.8125&z=1&source=embed
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Herbs for Obesity
Aloe Vera (Aloe barbadensis)
Aloe vera juice improves digestion and cleanses the digestive tract.
http://www.holisticonline.com/remedies/weight/weight_herbs-for-obesity.htm
www.DEPSYL.com
http://back2basicnutrition.com
http://bionutritionalresearch.olhblogspace.com/
Aloe vera juice improves digestion and cleanses the digestive tract.
http://www.holisticonline.com/remedies/weight/weight_herbs-for-obesity.htm
www.DEPSYL.com
http://back2basicnutrition.com
http://bionutritionalresearch.olhblogspace.com/
The biology of obesity
First in Series on Obesity Topic:
The cornerstone of any dietary treatment of obesity is reduction of energy intake, and sustainment of a lower energy intake to prevent weight regain. Camilla Verdich, PhD, and colleagues discuss the role of fat, carbohydrates and protein on body weight
By the year 2000, being overweight or obese was more common than being normal weight among the adult population in many European countries and the US.1 Although fat intake is one of the potential obesity-promoting factors that has gained more attention in obesity research, the role of fat intake in the development of obesity is still controversial, and the findings are not consistent.2 In animal models, changing from a low-fat diet to a high-fat diet leads to an increase in body fat and an increase in the inter-individual and inter-strain variation in body fat, suggesting a genetic susceptibility to becoming obese on a high-fat diet.3,4
Cross-sectional studies have indicated positive associations between dietary fat energy per cent and body weight, but such studies cannot distinguish between the possible effects of obesity on fat intake, vice versa, or common effects on both obesity and fat intake of an underlying third factor.
There are some paradoxical observations regarding the relationship between reported fat intake and obesity that raise the suspicion that there is no simple relation between the two. In the US and in many European countries, fat intake has decreased during the last decade, whereas the prevalence of obesity has increased. This may be interpreted as an indication that reducing dietary fat may not lead to a concomitant reduction in obesity. However, increased under-reporting of fat intake may bias these observations,5 and subgroups of the population may have increased their fat intake and become obese, whereas others may have reduced their fat intake.
In line with the findings from animal models, a high habitual fat energy percentage has been shown to be associated with a high mean body mass index, as compared to low-fat consumers.6 Another common feature between animal and human studies is that between-subject variation is higher in high-fat consumers, and that some individuals appear to be protected from developing obesity even when consuming a high-fat diet.6
Camilla Verdich, PhD, and TIA Sorensen, PhD, are at Copenhagen University Hospital, Denmark. Karine Clement, Fabienne Foufelle, PhD, and P Ferre are with INSERM, France, the French National Institute for Health and Medical Research. Excerpted from Functional Foods, Ageing and Degenerative Disease, C Remacle and B Reusens, editors. ISBN 0-8493-2538-2. Published by Woodhead Publishing Ltd, England. http://www.woodheadpublishing.com/
References
1. Strauss RS, Pollack HA. Epidemic increase in childhood overweight, 1986-98. JAMA 2001; 286(22):2845-8.
2. Lissner L, Heitmann BL. Dietary fat and obesity: evidence from epidemiology. Eur J Clin Nutr 1995; 49(2):79-90.
3. West DB, et al. Dietary obesity in the mouse: interaction of strain with diet composition. Am J Physiol 1995; 268(3):R658-R665.
4. Salmon DM, Flatt JP. Effect of dietary fat content on the incidence of obesity among ad libitum fed mice. In J Obes 1985; 9(6):443-9.
5. Heitmann BL, et al. Do we eat less fat, or just report so? Int J Obes Relat Metab Disord 2000; 24(4):435-42.
6. Macdiarmid J, et al. High and low fat consumers, their macronutrient intake and body mass index: further analysis of the National Diet and Nutrition Survey of British Adults. Eur J Clin Nutr 1996; 50(8):505-12.
http://www.functionalingredientsmag.com/content/print.aspx?topic=the-biology-of-obesity
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
The cornerstone of any dietary treatment of obesity is reduction of energy intake, and sustainment of a lower energy intake to prevent weight regain. Camilla Verdich, PhD, and colleagues discuss the role of fat, carbohydrates and protein on body weight
By the year 2000, being overweight or obese was more common than being normal weight among the adult population in many European countries and the US.1 Although fat intake is one of the potential obesity-promoting factors that has gained more attention in obesity research, the role of fat intake in the development of obesity is still controversial, and the findings are not consistent.2 In animal models, changing from a low-fat diet to a high-fat diet leads to an increase in body fat and an increase in the inter-individual and inter-strain variation in body fat, suggesting a genetic susceptibility to becoming obese on a high-fat diet.3,4
Cross-sectional studies have indicated positive associations between dietary fat energy per cent and body weight, but such studies cannot distinguish between the possible effects of obesity on fat intake, vice versa, or common effects on both obesity and fat intake of an underlying third factor.
There are some paradoxical observations regarding the relationship between reported fat intake and obesity that raise the suspicion that there is no simple relation between the two. In the US and in many European countries, fat intake has decreased during the last decade, whereas the prevalence of obesity has increased. This may be interpreted as an indication that reducing dietary fat may not lead to a concomitant reduction in obesity. However, increased under-reporting of fat intake may bias these observations,5 and subgroups of the population may have increased their fat intake and become obese, whereas others may have reduced their fat intake.
In line with the findings from animal models, a high habitual fat energy percentage has been shown to be associated with a high mean body mass index, as compared to low-fat consumers.6 Another common feature between animal and human studies is that between-subject variation is higher in high-fat consumers, and that some individuals appear to be protected from developing obesity even when consuming a high-fat diet.6
Camilla Verdich, PhD, and TIA Sorensen, PhD, are at Copenhagen University Hospital, Denmark. Karine Clement, Fabienne Foufelle, PhD, and P Ferre are with INSERM, France, the French National Institute for Health and Medical Research. Excerpted from Functional Foods, Ageing and Degenerative Disease, C Remacle and B Reusens, editors. ISBN 0-8493-2538-2. Published by Woodhead Publishing Ltd, England. http://www.woodheadpublishing.com/
References
1. Strauss RS, Pollack HA. Epidemic increase in childhood overweight, 1986-98. JAMA 2001; 286(22):2845-8.
2. Lissner L, Heitmann BL. Dietary fat and obesity: evidence from epidemiology. Eur J Clin Nutr 1995; 49(2):79-90.
3. West DB, et al. Dietary obesity in the mouse: interaction of strain with diet composition. Am J Physiol 1995; 268(3):R658-R665.
4. Salmon DM, Flatt JP. Effect of dietary fat content on the incidence of obesity among ad libitum fed mice. In J Obes 1985; 9(6):443-9.
5. Heitmann BL, et al. Do we eat less fat, or just report so? Int J Obes Relat Metab Disord 2000; 24(4):435-42.
6. Macdiarmid J, et al. High and low fat consumers, their macronutrient intake and body mass index: further analysis of the National Diet and Nutrition Survey of British Adults. Eur J Clin Nutr 1996; 50(8):505-12.
http://www.functionalingredientsmag.com/content/print.aspx?topic=the-biology-of-obesity
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Friday, January 28, 2011
Did you know Aspirin is a nutraceutical?
Aspirin - a nutraceutical!
Apirin, a derivative of salicylic acid, is found in white willow bark
http://www.depsyl.com/
http://back2basicnutrition.com
http://bionutritionalresearch.olhblogspace.com/
Apirin, a derivative of salicylic acid, is found in white willow bark
http://www.depsyl.com/
http://back2basicnutrition.com
http://bionutritionalresearch.olhblogspace.com/
Obesity and College Recruiting
Arkansas, Georgia, Louisiana, Mississippi, Alabama, South Carolina, North Carolina and Tennessee -- which produced 30.7 percent of the NFL's defensive linemen despite having just 14.7 percent of the nation's population -- would be among the nation's fattest states.
According to data obtained from the Centers for Disease Control by calorielab.com, Georgia ranks the lowest of the group with 28.1 percent of its adults classified as obese. Mississippi, meanwhile, is the nation's fattest state with 33.8 percent of its adults classified as obese. None of the Pac-12 states are higher than 26.3 percent, and Colorado is the nation's thinnest state at 19.1 percent.
Read more: http://sportsillustrated.cnn.com/2011/writers/andy_staples/01/28/elite-defensive-linemen/index.html#ixzz1CO9naQe4
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Which 13 World Cities Transform Our Lives? #3
Continued from Jan-27-11
2. SHANGHAI
"Where transformation is expected to come from," and "the capital of the 21st Century," this was the single most-nominated city around the world
http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=205816716566283378762.00049ac3b077531738734&ll=31.952162,9.140625&spn=148.817564,47.8125&z=1&source=embed
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
How Can Alternative Medicine Help Pain?
Pain Management
Theories differ on how long acupuncture has been around, but this ancient Chinese healing art has been in use for at least 2,000 years.
The practice involves inserting hair-thin needles into various points on the skin in an attempt to regulate movement within the body’s meridian system. Numerous studies have confirmed acupuncture’s effectiveness in treating pain, and the World Health Organization includes pain on its list of conditions for which acupuncture is beneficial.
How to Assess & Treat Bone Loss
Assessing & Treating Bone Loss #5
Assessing & Treating Bone Loss:
Seven Tips For Improving Outcomes Here are a few evaluation and management tips that Dr. Vargo & her colleagues have gathered over their years of practice focused on osteoporosis:
Numbers Are Not Enough:
“Always look at the x-ray pictures. If you don’t get the picture, you’re going to miss a lot of stuff, because the numbers really are not enough.” Again, Dr. Vargo advised looking closely at the spine. “If the L1-L4 vertebrae look all smashed up, or there’s lots of osteoarthritis, the DEXA is invalid.”
https://holisticprimarycare.net/topics/topics-h-n/healthy-aging/954-assessing-a-treating-bone-loss-seven-tips-for-improving-outcomes
http://www.depsyl.com
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Assessing & Treating Bone Loss:
Seven Tips For Improving Outcomes Here are a few evaluation and management tips that Dr. Vargo & her colleagues have gathered over their years of practice focused on osteoporosis:
Numbers Are Not Enough:
“Always look at the x-ray pictures. If you don’t get the picture, you’re going to miss a lot of stuff, because the numbers really are not enough.” Again, Dr. Vargo advised looking closely at the spine. “If the L1-L4 vertebrae look all smashed up, or there’s lots of osteoarthritis, the DEXA is invalid.”
https://holisticprimarycare.net/topics/topics-h-n/healthy-aging/954-assessing-a-treating-bone-loss-seven-tips-for-improving-outcomes
http://www.depsyl.com
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Healthiest Restaurant Meals
5, Pan-Seared Snapper "Acqua Pazza"
Romano’s Macaroni Grill
Romano’s Macaroni Grill
Calories: 400
Fat (g): 13
Calories from fat: 29%
Saturated fat (g): 2.5
Sodium (mg): 1420 Carbohydrates (g): 24
Unconventional Strategies for Renewing Your Career #8
Unconventional strategy 8:
Step back. But not for too long. When you get stuck and are short on insight, take time to step back from the fray to reflect on how and why you are changing. Even as short a break as a day’s hike in the country can remove the blinders of habit. But don’t stay gone too long, or it will be hard to reel yourself back in. Only through interaction and active engagement in the real world do we discover ourselves.
http://www.aheadofthecurveatmidlife.com/articles/nine-unconventional-strategies-for-renewing-your-career/
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Step back. But not for too long. When you get stuck and are short on insight, take time to step back from the fray to reflect on how and why you are changing. Even as short a break as a day’s hike in the country can remove the blinders of habit. But don’t stay gone too long, or it will be hard to reel yourself back in. Only through interaction and active engagement in the real world do we discover ourselves.
http://www.aheadofthecurveatmidlife.com/articles/nine-unconventional-strategies-for-renewing-your-career/
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Fenugreek Tea for Milk Production
A recent study suggests that drinking an herbal tea made with fenugreek may have positive effects on breast milk production in new mothers.
Traditionally in India, fenugreek has been used as a milk flow stimulant (galactagogue), and some early evidence supports its use.
In the recent trial, researchers randomly assigned 66 mother-infant pairs to one of three groups: herbal fenugreek tea, placebo and control.
According to the researchers, milk production significantly increased in the herbal group and helped infants gain weight in the early postnatal days.
However, more research is needed to determine if the herbal tea is safe and effective as a breast milk stimulant.
For more information about other integrative therapies with galactagogue properties, please visit Natural Standard's Charts & Tables database.
References
Natural Standard: The Authority on Integrative Medicine. http://www.naturalstandard.com/
Turkyılmaz C, Onal E, Hirfanoglu IM, et al. The Effect of Galactagogue Herbal Tea on Breast Milk Production and Short-Term Catch-Up of Birth Weight in the First Week of Life. J Altern Complement Med. 2011 Jan 24. View Abstract
http://naturalstandard.com/news/news201101038.asp
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Traditionally in India, fenugreek has been used as a milk flow stimulant (galactagogue), and some early evidence supports its use.
In the recent trial, researchers randomly assigned 66 mother-infant pairs to one of three groups: herbal fenugreek tea, placebo and control.
According to the researchers, milk production significantly increased in the herbal group and helped infants gain weight in the early postnatal days.
However, more research is needed to determine if the herbal tea is safe and effective as a breast milk stimulant.
For more information about other integrative therapies with galactagogue properties, please visit Natural Standard's Charts & Tables database.
References
Natural Standard: The Authority on Integrative Medicine. http://www.naturalstandard.com/
Turkyılmaz C, Onal E, Hirfanoglu IM, et al. The Effect of Galactagogue Herbal Tea on Breast Milk Production and Short-Term Catch-Up of Birth Weight in the First Week of Life. J Altern Complement Med. 2011 Jan 24. View Abstract
http://naturalstandard.com/news/news201101038.asp
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
20 Random Health Facts
1. A fetus develops fingerprints at eighteen weeks!
2. 25% of your bones are located in your feet.
3. 35,000 people in the U.S. will die from the flu annually.
4. 40% of all indigestion remedies sold in the world are bought by Americans.
5. 2 out of 3 adults in the United States have hemorrhoids.
6. A hard working adult sweats up to 4 gallons per day. Most of the sweat evaporates before a person realizes it’s there, though!
7. A man once sued his doctor because he survived his cancer longer than the doctor predicted.
8. A person infected with the SARS virus, has a 95-98% chance of recovery.
9. A person will burn 7 percent more calories if they walk on hard dirt compared to pavement.
10. A sneeze can travel as fast as 100 miles per hour.
11. A toothbrush within 6 feet of a toilet can get airborne bacteria from flushing.
12. A woman’s sense of smell is most sensitive during ovulation.
13. About 400 different kinds of microbes live on and in the human body.
14. About half of all Americans are on a diet on any given day.
15. An average adult produces about half a liter of flatulent gas per day.
16. At age 70, more than 70 percent of men are still potent!
17. Banging your head against a wall uses 150 calories an hour.
18. By the age of 60, most people have lost 50% of their taste buds.
19. Children are more allergic to cockroaches than they are to cats!
20. Children are poisoned most frequently by eating harmful plants.
http://bionutritionalresearch.olhblogspace.com/?p=670
http://www.depsyl.com/
http://back2basicnutrition.com/
http://bionutritionalresearch.olhblogspace.com/
Subscribe to:
Posts (Atom)
