Daily Yoga For HYpercholestrolemia and triglyceredemia
Sit in Vajrasana and do
Pranayama preferably Anuloma Viloma Pranayama, Basthrika, Kapal Bathi.
other asanas : Surya Namaskara.
also go for a walk for atleast 2 Kms.
drink a glass of water every hour
avoid Non Vegetarian food.
Enjoy Life
Monday, July 25, 2011
Natural Remedy to fight Cholestrol
Hypercholestrolemia can be a killer disease if not recognized and controlled.
various drugs available to lower cholesterol comes with mild to severe side effects.
Here is a simple home remedy, which if taken daily for 2 months, will reduce your cholestrol and triglyceride levels to normal limits.( This is GUARANTEED )
Try this from Today
Take a handful of Curry leaves ( Helichrysum italicum ), and a small clove of raw garlic, put this into a large glass of buttermilk and grind in a mixer grinder. drink the whole glass fresh.
daily prepare and take this remedy for atleast 2 months, and keep a watch on your cholestrol and triglycerides, if you are already on drugs , once your cholestrol levels become normal, stop the drugs gradually on advice of your physician.
to now what is curry leaf and more details abt the plant.... refer Wikepedia as below.
The small flowers are white and fragrant. 
Ripe and unripe fruits 
various drugs available to lower cholesterol comes with mild to severe side effects.
Here is a simple home remedy, which if taken daily for 2 months, will reduce your cholestrol and triglyceride levels to normal limits.( This is GUARANTEED )
Try this from Today
Take a handful of Curry leaves ( Helichrysum italicum ), and a small clove of raw garlic, put this into a large glass of buttermilk and grind in a mixer grinder. drink the whole glass fresh.
daily prepare and take this remedy for atleast 2 months, and keep a watch on your cholestrol and triglycerides, if you are already on drugs , once your cholestrol levels become normal, stop the drugs gradually on advice of your physician.
to now what is curry leaf and more details abt the plant.... refer Wikepedia as below.
This article is about Murraya koenigii, an aromatic leaf often used in Indian cuisine. For Curry Plant, see Helichrysum italicum. For the dish or sauce, see Curry.
| Curry Tree | |
|---|---|
 | |
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Sapindales |
| Family: | Rutaceae |
| Genus: | Murraya |
| Species: | M. koenigii |
| Binomial name | |
| Murraya koenigii (L.) Sprengel[1] | |
The curry tree (Sinhala: කරපිංචා, Tamil:கறி (curry)வேப்பிலை, Kannada:ಕರಿಬೇವು Telugu:కరివేపాకు Malayalam: കറിവേപ്പില Gujarati: મીઠો લીમડો) (Murraya koenigii; syn. Bergera koenigii, Chalcas koenigii) is a tropical to sub-tropical tree in the family Rutaceae, which is native to India. The name itself in Tamil is pronounced as 'kariveppilai' ( kari-curry, veppu- neem and ilai-leaf ) which is the literal translation of curry leaves. The Tamil name means "leaf that is used to make curry" and it is present in almost all the dishes of Tamil nadu (a state in south India) in addition to coriander leaves. Often used in curries, the leaves generally go by the name "curry leaves", though they are also called "sweet neem leaves." The Kannada name means "black neem", since the appearance of the leaves is similar to the unrelated bitter neem tree. Same way in Gujarati it is known as "limdo" or "meetho leemdo" (means Sweet neem).
Contents[hide] |
[edit] Description
It is a small tree, growing 4-6 m tall, with a trunk up to 40cm diameter. The leaves are pinnate, with 11-21 leaflets, each leaflet 2-4 cm long and 1-2 cm broad. They are highly aromatic. The flowers are small, white, and fragrant. The small black shiny berries are edible, but their seeds are poisonous.
The species name commemorates the botanist Johann König.
[edit] Uses
The leaves are highly valued as seasoning in southern and west-coast Indian cooking, and Sri Lankan cooking, much like bay leaves, and especially in curries, usually fried along with the chopped onion in the first stage of the preparation. They are also used to make thoran, vada, rasam and kadhi. In their fresh form, they have a short shelf life, and they don't keep well in the refrigerator. They are also available dried, though the aroma is largely inferior.
The leaves of Murraya koenigii are also used as a herb in Ayurvedic medicine. Their properties include much value as an anti-diabetic,[2] antioxidant,[3] antimicrobial, anti-inflammatory, hepatoprotective, anti-hypercholesterolemic etc. Curry leaves are also known to be good for hair, for keeping it healthy and long. They also contain iron.
Although most commonly used in curries, leaves from the curry tree can be used in many other dishes to add spice.
[edit] Propagation
Seeds must be ripe and fresh to plant; dried or shriveled fruits are not viable. Plant either the whole fruit (or remove the pulp) in potting mix and keep moist but not wet.
[edit] See also
[edit] References
- ^ "Murraya koenigii information from NPGS/GRIN". www.ars-grin.gov. http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?24703. Retrieved 2008-03-11.
- ^ Arulselvan P, Senthilkumar GP, Sathish Kumar D, Subramanian S (Oct 2006). "Anti-diabetic effect of Murraya koenigii leaves on streptozotocin induced diabetic rats". Pharmazie 61 (10): 874–7. PMID 17069429.
- ^ Arulselvan P, Subramanian SP (Jan 2007). "Beneficial effects of Murraya koenigii leaves on antioxidant defense system and ultra structural changes of pancreatic beta-cells in experimental diabetes in rats". Chem Biol Interact. 165 (2): 155–64. doi:10.1016/j.cbi.2006.10.014. PMID 17188670. http://linkinghub.elsevier.com/retrieve/pii/S0009-2797(06)00342-5.
[edit] External links
Tuesday, December 29, 2009
Functional Foods
There is renewed interest in the therapeutic value of certain foods and herbs that are called nutraceuticals or functional foods.
neutraceuticals are foods claimed to have a medicinal effect on human health.
the US National Academy of Sciences defines functional foods as those that "encompass potentially healthful products" including "any modified food or food ingredients that may provide a health benefit beyond the traditional nutients it contains".( eg: Flavanoids, gamma linoleic acid, beta carotene, Turmeric,Garlic, Fenugreek, Cloves,Mushrooms,Rice, Ginseng,Herbal Teas etc)
neutraceuticals are foods claimed to have a medicinal effect on human health.
the US National Academy of Sciences defines functional foods as those that "encompass potentially healthful products" including "any modified food or food ingredients that may provide a health benefit beyond the traditional nutients it contains".( eg: Flavanoids, gamma linoleic acid, beta carotene, Turmeric,Garlic, Fenugreek, Cloves,Mushrooms,Rice, Ginseng,Herbal Teas etc)
MASALA DOSA
Masala Dosa is a traditional south Indian snack food.
rich in carbohydrates and protein but low in fat.
tastes great if prepared well
its usually served with sambar and chutney ( both south indian dishes)
recipe
1½ cups rice
1/2 cup urad dal
Salt to taste
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil ( coccunut oil would be the best)
how to prepare
how to prepare
Separately soak rice and urad dal at least 6 hour or overnight in water. Grind to paste. Mix together, add salt with water to make batter.
Leave in room temperature overnight.
Mix onion and chilies to the thin batter.Heat pan or griddle with little ghee or oil. Spread the mix on pan in circular motion to make thin Dosa.
Cook on both the sides, if desired.
Preparing the filling
Heat oil. Add mustard seed, peas, onions and spice. Fry for about 5 minutes on medium heat or/until onions are turned into golden brown .
Add potatoes and mix and cook some more. Add filling inside Dosa and roll.
Serve hot with Chutney, and /or Sambar
MALNUTRITION
Malnutrition
Malnutrition is a major health problem, especially in developing countries. Water supply, sanitation and hygiene, given their direct impact on infectious disease, especially diarrhoea, are important for preventing malnutrition. Both malnutrition and inadequate water supply and sanitation are linked to poverty. The impact of repeated or persistent diarrhoea on nutrition-related poverty and the effect of malnutrition on susceptibility to infectious diarrhoea are reinforcing elements of the same vicious circle, especially amongst children in developing countries.
how Malnutrition essentially affects people
Malnutrition means “bad nourishment”. It concerns not enough as well as too much food, the wrong types of food, and the body's response to a wide range of infections that result in malabsorption of nutrients or the inability to use nutrients properly to maintain health. Clinically, malnutrition is characterized by inadequate or excess intake of protein, energy, and micronutrients such as vitamins, and the frequent infections and disorders that result.
People are malnourished if they are unable to utilize fully the food they eat, for example due to diarrhoea or other illnesses (secondary malnutrition), if they consume too many calories (overnutrition), or if their diet does not provide adequate calories and protein for growth and maintenance (undernutrition or protein-energy malnutrition).
Malnutrition in all its forms increases the risk of disease and early death. Protein-energy malnutrition, for example, plays a major role in half of all under-five deaths each year in developing countries (WHO 2000). Severe forms of malnutrition include marasmus (chronic wasting of fat, muscle and other tissues); cretinism and irreversible brain damage due to iodine deficiency; and blindness and increased risk of infection and death from vitamin A deficiency.
Nutritional status is compromised where people are exposed to high levels of infection due to unsafe and insufficient water supply and inadequate sanitation. In secondary malnutrition, people suffering from diarrhoea will not benefit fully from food because frequent stools prevents adequate absorption of nutrients. Moreover, those who are already experiencing protein-energy malnutrition are more susceptible to, and less able to recover from, infectious diseases.
The cause
Individual nutritional status depends on the interaction between food that is eaten, the overall state of health and the physical environment. Malnutrition is both a medical and a social disorder, often rooted in poverty. Combined with poverty, malnutrition contributes to a downward spiral that is fuelled by an increased burden of disease, stunted development and reduced ability to work. Poor water and sanitation are important determinants in this connection, but sometimes improvements do not benefit the entire population, for example where only the wealthy can afford better drinking-water supplies or where irrigation is used to produce export crops. Civil conflicts and wars, by damaging water infrastructure and contaminating supplies, contribute to increased malnutrition.
Scope of the Problem
Chronic food deficits affect about 792 million people in the world (FAO 2000), including 20% of the population in developing countries. Worldwide, malnutrition affects one in three people and each of its major forms dwarfs most other diseases globally (WHO, 2000). Malnutrition affects all age groups, but it is especially common among the poor and those with inadequate access to health education and to clean water and good sanitation. More than 70% of children with protein-energy malnutrition live in Asia, 26% live in Africa, and 4% in Latin America and the Caribbean (WHO 2000).
Interventions
Interventions that contribute to preventing malnutrition include :
Improved water supply, sanitation and hygiene.
Health education for a healthy diet.
Improved access, by the poor, to adequate amounts of healthy food.
Ensuring that industrial and agricultural development do not result in increased malnutrition.
References
WHO. Turning the tide of malnutrition: responding to the challenge of the 21st century. Geneva: WHO, 2000 (WHO/NHD/00.7)
FAO. The state of food insecurity in the world 2000 (FAO, Rome)
See also WHO web site on nutrition
Prepared for World Water Day 2001. Reviewed by staff and experts from the Department of Nutrition for Health and Development and the Water, Sanitation and Health Unit, World Health Organization (WHO).
Malnutrition is a major health problem, especially in developing countries. Water supply, sanitation and hygiene, given their direct impact on infectious disease, especially diarrhoea, are important for preventing malnutrition. Both malnutrition and inadequate water supply and sanitation are linked to poverty. The impact of repeated or persistent diarrhoea on nutrition-related poverty and the effect of malnutrition on susceptibility to infectious diarrhoea are reinforcing elements of the same vicious circle, especially amongst children in developing countries.
how Malnutrition essentially affects people
Malnutrition means “bad nourishment”. It concerns not enough as well as too much food, the wrong types of food, and the body's response to a wide range of infections that result in malabsorption of nutrients or the inability to use nutrients properly to maintain health. Clinically, malnutrition is characterized by inadequate or excess intake of protein, energy, and micronutrients such as vitamins, and the frequent infections and disorders that result.
People are malnourished if they are unable to utilize fully the food they eat, for example due to diarrhoea or other illnesses (secondary malnutrition), if they consume too many calories (overnutrition), or if their diet does not provide adequate calories and protein for growth and maintenance (undernutrition or protein-energy malnutrition).
Malnutrition in all its forms increases the risk of disease and early death. Protein-energy malnutrition, for example, plays a major role in half of all under-five deaths each year in developing countries (WHO 2000). Severe forms of malnutrition include marasmus (chronic wasting of fat, muscle and other tissues); cretinism and irreversible brain damage due to iodine deficiency; and blindness and increased risk of infection and death from vitamin A deficiency.
Nutritional status is compromised where people are exposed to high levels of infection due to unsafe and insufficient water supply and inadequate sanitation. In secondary malnutrition, people suffering from diarrhoea will not benefit fully from food because frequent stools prevents adequate absorption of nutrients. Moreover, those who are already experiencing protein-energy malnutrition are more susceptible to, and less able to recover from, infectious diseases.
The cause
Individual nutritional status depends on the interaction between food that is eaten, the overall state of health and the physical environment. Malnutrition is both a medical and a social disorder, often rooted in poverty. Combined with poverty, malnutrition contributes to a downward spiral that is fuelled by an increased burden of disease, stunted development and reduced ability to work. Poor water and sanitation are important determinants in this connection, but sometimes improvements do not benefit the entire population, for example where only the wealthy can afford better drinking-water supplies or where irrigation is used to produce export crops. Civil conflicts and wars, by damaging water infrastructure and contaminating supplies, contribute to increased malnutrition.
Scope of the Problem
Chronic food deficits affect about 792 million people in the world (FAO 2000), including 20% of the population in developing countries. Worldwide, malnutrition affects one in three people and each of its major forms dwarfs most other diseases globally (WHO, 2000). Malnutrition affects all age groups, but it is especially common among the poor and those with inadequate access to health education and to clean water and good sanitation. More than 70% of children with protein-energy malnutrition live in Asia, 26% live in Africa, and 4% in Latin America and the Caribbean (WHO 2000).
Interventions
Interventions that contribute to preventing malnutrition include :
Improved water supply, sanitation and hygiene.
Health education for a healthy diet.
Improved access, by the poor, to adequate amounts of healthy food.
Ensuring that industrial and agricultural development do not result in increased malnutrition.
References
WHO. Turning the tide of malnutrition: responding to the challenge of the 21st century. Geneva: WHO, 2000 (WHO/NHD/00.7)
FAO. The state of food insecurity in the world 2000 (FAO, Rome)
See also WHO web site on nutrition
Prepared for World Water Day 2001. Reviewed by staff and experts from the Department of Nutrition for Health and Development and the Water, Sanitation and Health Unit, World Health Organization (WHO).
WHO DEFINITION
Nutrition disorders can be caused by an insufficient intake of food or of certain nutrients, by an inability of the body to absorb and use nutrients, or by overconsumption of certain foods. Examples include obesity caused by excess energy intake, anaemia caused by insufficient intake of iron, and impaired sight because of inadequate intake of vitamin A. Nutrition disorders can be particularly serious in children, since they interfere with growth and development, and may predispose to many health problems, such as infection and chronic disease.
Tuesday, July 14, 2009
VEGETARIAN DIET IS GOOD ENOUGH AND EVEN BENEFECIAL
Vegetarian diets, if well-planned, are healthful and nutritious for all age groups and can help prevent and treat chronic diseases, according to an updated position paper released by the American Dietetic Association. The revised recommendations are published in the July issue of the Journal of the American Dietetic Association. The position was adopted by the House of Delegates Leadership Team in 1987 and was reaffirmed in 1992, 1996, 2000, and 2006; the updated position paper is to remain in effect until December 31, 2013.
"Common reasons for choosing a vegetarian diet include health considerations, concern for the environment, and animal welfare factors," write Winston J. Craig, PhD, MPH, RD, from Andrews University in Berrien Springs, Michigan, and Ann Reed Mangels, PhD, RD, LDN, FADA, from the Vegetarian Resource Group in Baltimore, Maryland. "Vegetarians also cite economic reasons, ethical considerations, world hunger issues, and religious beliefs as their reasons for following their chosen eating pattern.... Individual assessment is required to accurately evaluate the nutritional quality of the diet of a vegetarian or a self-described vegetarian."
Defining and Planning a Vegetarian Diet
The American Dietetic Association defines a vegetarian diet, or lacto-ovo vegetarian diet, as one that does not include meat, fowl, seafood, or products containing those foods. The lacto-vegetarian diet also excludes eggs and primarily consists of grains, vegetables, fruits, legumes, seeds, nuts, and dairy products. The vegan, or total vegetarian, eating pattern excludes eggs, dairy, and other animal products. Within these broad definitions, there is still variation in the degree to which animal products are excluded.
A well-planned vegetarian diet can meet current recommendations for all vital nutrients, including protein, omega-3 fatty acids, iron, zinc, iodine, calcium, and vitamins D and B-12. However, use of supplements or fortified foods may be helpful to boost intake of important nutrients in certain cases.
The American Dietetic Association contends that carefully planned vegetarian diets, including vegan diets, are healthful and nutritionally sufficient for individuals of all ages, including pregnant or lactating women, infants, children, adolescents, and athletes. During pregnancy, adherence to a nutritionally adequate vegetarian diet can lead to positive health outcomes for both the mother and infant.
Furthermore, well-constructed vegetarian diets may offer health benefits in terms of preventing and treating certain chronic diseases, including heart disease, cancer, obesity, and diabetes. Vegetarian diets are linked to lower risk for death from ischemic heart disease, according to findings of an evidence-based review. In addition, low-density lipoprotein cholesterol levels, blood pressure, and body mass index appear to be lower in vegetarians than in nonvegetarians, as do rates of hypertension, type 2 diabetes, and cancer.
The position paper also reviews available evidence concerning the effects of vegetarian diets on cardiovascular disease, obesity, osteoporosis, renal disease, dementia, diverticulitis, and rheumatoid arthritis.
"Common reasons for choosing a vegetarian diet include health considerations, concern for the environment, and animal welfare factors," write Winston J. Craig, PhD, MPH, RD, from Andrews University in Berrien Springs, Michigan, and Ann Reed Mangels, PhD, RD, LDN, FADA, from the Vegetarian Resource Group in Baltimore, Maryland. "Vegetarians also cite economic reasons, ethical considerations, world hunger issues, and religious beliefs as their reasons for following their chosen eating pattern.... Individual assessment is required to accurately evaluate the nutritional quality of the diet of a vegetarian or a self-described vegetarian."
Defining and Planning a Vegetarian Diet
The American Dietetic Association defines a vegetarian diet, or lacto-ovo vegetarian diet, as one that does not include meat, fowl, seafood, or products containing those foods. The lacto-vegetarian diet also excludes eggs and primarily consists of grains, vegetables, fruits, legumes, seeds, nuts, and dairy products. The vegan, or total vegetarian, eating pattern excludes eggs, dairy, and other animal products. Within these broad definitions, there is still variation in the degree to which animal products are excluded.
A well-planned vegetarian diet can meet current recommendations for all vital nutrients, including protein, omega-3 fatty acids, iron, zinc, iodine, calcium, and vitamins D and B-12. However, use of supplements or fortified foods may be helpful to boost intake of important nutrients in certain cases.
The American Dietetic Association contends that carefully planned vegetarian diets, including vegan diets, are healthful and nutritionally sufficient for individuals of all ages, including pregnant or lactating women, infants, children, adolescents, and athletes. During pregnancy, adherence to a nutritionally adequate vegetarian diet can lead to positive health outcomes for both the mother and infant.
Furthermore, well-constructed vegetarian diets may offer health benefits in terms of preventing and treating certain chronic diseases, including heart disease, cancer, obesity, and diabetes. Vegetarian diets are linked to lower risk for death from ischemic heart disease, according to findings of an evidence-based review. In addition, low-density lipoprotein cholesterol levels, blood pressure, and body mass index appear to be lower in vegetarians than in nonvegetarians, as do rates of hypertension, type 2 diabetes, and cancer.
The position paper also reviews available evidence concerning the effects of vegetarian diets on cardiovascular disease, obesity, osteoporosis, renal disease, dementia, diverticulitis, and rheumatoid arthritis.
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