Serum and cells are main components of blood. It was noted by Karl Landsteiner, a physician at University of Vienna in Austria long time ago that some sera caused the red blood cell to agglutinate. Dr. Karl’s observation leads to the development of the ABO blood group system. In order to understand blood typing, it is essential to define antibody and antigen. Antibodies are known as immunoglobulin, it is found in serum, whose function is to combat invaders by binding themselves to antigen. Antigen is substance found on the surface of red blood cell, which, when introduced into organism that does not have antigen, it leads to production of antibody. The ABO blood group system is the most important blood type system. Classification of human blood can be divided into type A, type B, type AB and type O. These blood types have certain elements that can make them unique from one another. Because of this difference, one doctor had an idea and he started an international craze when he tried to prove that even in dieting, one plan does not fit all. Eventually, that type of diet was born.

Background

Dr. Peter D’Adamo, a neuropathic physician takes his groundbreaking 15 years of research to the public when he wrote his book Eat Right for your Type. It is all about blood type diet.He used customized programs that will work with genetic makeup in order to maximize health and weight loss as well prevents diseases. His book cites the work of glycobiologist and biochemist who have researched blood groups, implying that their research supports blood type theory.

What is Blood Type Diet?

Blood type diet is a nutrition plan based on blood type. Dr. D’Adamo claims that that diet will not only bring weight loss but can also assist in achieving overall good health status. According to the doctor, a chemical reaction occurs between blood and food we eat. This reaction is said to be caused by a factor called Lectins. Lectins are a type of protein found in food has agglutinating properties that can affect the blood. If the food we eat contains lectins that are incompatible with blood type antigen, the lectins target any organ or body system and begin to agglutinate in the said area. Lectins can cause different problems, especially if they are specific to particular blood type. Fortunately, most lectins are not life threatening, as 95% of it is completely absorbed and sloughed off by the body.

What Are The Different Diets For Each Sort?

Dr. D’Adamo added that it is the restoration of natural genetic rhythm. It will work because it follows logical, clear, scientifically researched plan based on individual cellular profile. The following are some samples of food for each blood type as suggested by Dr. D’Adamo.

Type O

Dr. D’Adamo believed that blood group O is the hunter or the earliest human blood group. This is the reason that people with type O blood should eat the kind of diet the earliest human ate. They are also called carnivores. The diet recommends that this group should eat a high protein diet. They are allowed to eat meat, fish, vegetables and fruits. It is also advised to limit the intake of grains and beans. They are discouraged to eat wheat, beans, corns, cabbage, brussels sprouts and cauliflower. It is also useful to eat different kinds of seafood, red meat, liver, spinach and broccoli as it helps in weight loss.

Type O Food List

• Recommended: meat, fish, vegetables and fruits
• Not Recommended: wheat, beans, corns, cabbage, brussels sprouts and cauliflower
• Recommended for weight loss: seafood, red meat, liver, spinach and broccoli

Type A

Dr. D’Adamo believed that blood group A is the cultivator. They are believed to be the second oldest blood group, appearing about 25000-15000 BC, when human settlements appeared as farming developed. They are also called herbivores. This blood type diet allowed them to consume vegetables, seafood, tofu, beans, grains, legumes and fruits. However, they are prohibited to eat meat, dairy products, kidney beans, lima beans and wheat. Foods that are beneficial to weight loss are vegetables, pineapples, vegetable oil and soy foods.

Type A Food List

• Recommended: vegetables, seafood, tofu, beans, grains, legumes and fruits
• Not Recommended: meat, dairy products, kidney beans, lima beans and wheat
• Recommended for weight loss: vegetables, pineapples, vegetable oil and soy foods

Type B

Dr. D’Adamo believed that blood group B is the nomad or sometimes called omnivores. They are believed to emerge between the periods of 15000-25000 BC. They are associated to have strong immune system and digestive system. Dr. D’Adamo concludes that people with this kind of diet should eat a balance diet. Their blood type diet consists of meat, dairy products, beans, grains, legumes, fruits and vegetables. It is discouraged to consume peanuts, corn, sesame seeds, lentil and wheat. Foods that can aid in weight loss in this blood type diet are eggs, greens, liver and tea.

Type B Food List

• Recommended: meat, dairy products, beans, grains, legumes, fruits and vegetables
• Not Recommended: peanuts, corn, sesame seeds, lentil and wheat
• Recommended for weight loss: eggs, greens, liver and tea

Type AB

Dr. D’Adamo believed that blood group AB is the enigma or the most evolved type. In terms of dietary requirements, this blood type group is a mixed between blood type A and blood type B. Their blood type diet consists of meat, seafood, dairy products, beans, legumes, grains, tofu, fruits and vegetables. It is not recommended for their blood type diet to eat red meat, kidney beans, lima beans and corn. Foods that can help in weight loss are seafood, dairy, greens, tofu and pineapple.

Type AB Food List

• Recommended: meat, seafood, dairy products, beans, legumes, grains, tofu, fruits and vegetables
• Not Recommended: red meat, kidney beans, lima beans and corn
• Recommended for weight loss: seafood, dairy, greens, tofu and pineapple

List Of Foods – What To Eat For Your Kind

Meski penyelesaian terlambat dari jadwal, pencangkokan hati pertama di Indonesia untuk Ramdan Aidil Saputra (3,5) di Rumah Sakit Umum Daerah Dr Soetomo, Surabaya, Sabtu (24/4/2010), berlangsung sukses. Tim dokter akan memantau Ramdan dan pendonor—Ny Sulistyowati (43), ibu kandung Ramdan—dalam masa kritis yang diperkirakan hingga empat pekan.

Berita ini tentu saja sangat menggembirakan bagi kita semua. Masih segar dalam ingatan kita bagaimana seorang bayi yang lain bernama Bilqis Anindya Passa tak tertolong jiwanya dan meninggal pada 10 April 2010 yang baru lalu, dalam usia 19 bulan, karena sebab yang sama, yaitu Atresia Bilier (biliary atresia)

Salah satu anggota tim dokter, Vicki Sumarki, mengatakan, tim butuh waktu lama untuk memutuskan bagian mana yang harus dipotong. Tim harus memastikan pemotongan secara tepat karena bagian itu akan dipakai lagi. ”Pada resipien (Ramdan), antara lain banyak kelenjar getah bening yang harus dibersihkan dan pembuluh yang terikat jaringan parut,” kata Vicki.

Getah bening dan jaringan itu muncul karena seluruh hati Ramdan rusak. Saat diangkat, seluruh bagian hati bocah asal Tulungagung, Jawa Timur, ini sudah berwarna coklat tua. Hati sehat biasanya berwarna merah seperti darah.

Tim dokter memotong 20 persen dari hati Sulistyowati, tepatnya di bagian dua dan tiga. Bagian itu dicangkokkan kepada Ramdan. ”Volume jaringan donor sama dengan volume rata-rata hati anak seusia Ramdan. Nanti akan berkembang sesuai pertumbuhan anak. Untuk donor sendiri, diperkirakan kembali normal dalam dua hingga tiga bulan ke depan,” ujar anggota tim lainnya, Purwadi.

Proses pencangkokan diakui terlambat dari jadwal. Awalnya, operasi diperkirakan selesai pukul 15.00. Namun, tim baru selesai melepaskan hati Ramdan dan memotong jaringan hati Sulistyowati setelah pukul 14.20. Pencangkokan baru dimulai pukul 16.10. ”Untuk memotong jaringan donor, butuh sekitar lima jam. Setelah jaringan yang akan didonorkan dipotong, dokter menutup luka, lalu membawa pendonor ke ICU. Adapun resipien baru bisa ditutup setelah proses pencangkokan selesai,” ujarnya.

Saat memindahkan jaringan donor ke tubuh Ramdan, tim mengkhawatirkan perkembangan racun di jaringan donor dan hipotermia di tubuh Ramdan. Racun mungkin berkembang karena sirkulasi berhenti sehingga tidak ada pengolahan di hati yang terpotong itu.

Sementara hipotermia atau penurunan suhu tubuh karena beberapa pembuluh darah Ramdan disumbat sementara waktu. Penyumbatan dilakukan sampai pembuluh disambungkan ke jaringan donor. ”Tim senang karena dua hal itu tak terjadi,” ucap Purwadi.

Biaya Rp 2 miliar

Selanjutnya, tim akan memantau Ramdan dan Sulistyowati di ICU. Masa kritis awal akan berlangsung hingga Minggu pagi ini. Masa kritis kedua diperkirakan hingga empat pekan ke depan.

Ketua Tim Transplantasi Sjamsul Arief mengatakan, operasi itu memang butuh biaya besar. Tim antara lain harus membeli kasur khusus seharga Rp 230 juta untuk menjaga suhu tubuh Ramdan. ”Kasur datang dua hari sebelum operasi,” ujarnya.

Tim juga membutuhkan sonoclol signature seharga Rp 160 juta untuk memantau pembekuan darah. Pemantauan itu diperlukan karena hati bagian dari sistem sirkulasi darah.

Total untuk alat saja diperkirakan menghabiskan Rp 1,2 miliar. Untuk obat-obatan selama operasi dibutuhkan Rp 800 juta.

Karena itu, operasi yang berlangsung selama 13 jam itu menelan biaya Rp 2 miliar, belum termasuk biaya pascaoperasi.

Pemerintah Provinsi Jatim melalui Wakil Gubernur Jatim Saifullah Yusuf kemarin meninjau operasi itu dan menyerahkan sumbangan Rp 1,3 miliar kepada tim dokter.

Perawatan Cermat Pasca Operasi

Bagaimanapun juga, transplantasi hati yang sukses tersebut tidak bisa menjamin bahwa Ramdan akan 100% kembali sehat, tumbuh normal seperti anak-anak lainnya, dan panjang umur.

Setelah cangkok hati yang sukses, aturan perawatan dan pemberian obat-obatan yang ketat akan diterapkan untuk mencegah terjadinya reaksi penolakan oleh sistem kekebalan tubuh Ramdan terhadap hati yang baru. Para dokter juga perlu melanjutkan pemberian resep danmenu khususuntuk makanan, vitamin-vitamin, pengobatan tekanan darah, dan beberapa antibiotik.

Referensi:

• www.kompas.com
• www.PlihSehat.tk
• www.BlogofHealth.co.cc

Because from 30% to 85% of the nutrition in foods is destroyed in cooking. That is an average 50% loss! Fresh, raw foods contain the highest level of enzymes. Enzymes are the catalyst for the hundreds of thousands of chemical reactions that occur throughout the body. Cooked foods and dry convenient diets have been denatured and are devoid of enzymes- life-promoting elements. While they may maintain life they do not promote optimum health or longevity!

Valuable and sensitive micronutrients become damaged when you heat foods. Cooking and processing food destroys these micronutrients by altering their shape and chemical composition. In this advanced nutritional level, you avoid all processed foods and eat only organic vegetables and fruits, unless not otherwise possible.

There are three main reasons why you will want to consider incorporating vegetable juicing into your optimal health program:

1. Juicing helps you absorb all the nutrients from the vegetables. This is important because most of us have impaired digestion as a result of making less-than-optimal food choices over many years. This limits your body’s ability to absorb all the nutrients from the vegetables. Juicing will help to “pre-digest” them for you, so you will receive most of the nutrition, rather than having it go down the toilet.
2. Juicing allows you to consume an optimal amount of vegetables in an efficient manner. If you are a carb type, you should eat one pound of raw vegetables per 50 pounds of body weight per day. Some people may find eating that many vegetables difficult, but it can be easily accomplished with a quick glass of vegetable juice.
3. You can add a wider variety of vegetables in your diet. Many people eat the same vegetable salads every day. This violates the principle of regular food rotation and increases your chance of developing an allergy to a certain food. But with juicing, you can juice a wide variety of vegetables that you may not normally enjoy eating whole.

If you are new to juicing, I recommend a mid-priced juicer. The cheap centrifugal juicers (like the Juiceman) break easily, produce low quality juice, and are very loud, which may contribute to hearing loss.

Many people initially think that juicing will be a real chore, but the majority are pleasantly surprised to find that it is much easier than they thought it would be.

This is partly because you should only start by juicing vegetables that you enjoy eating non-juiced. The juice should taste pleasant — not make you feel nauseous.

It is very important to listen to your body when juicing. Your stomach should feel good all morning long. If it is churning or growling or generally making its presence known, you probably juiced something you should not be eating. Personally, I’ve noticed that I can’t juice large amounts of cabbage, but if I spread it out, I do fine.

Make your juice a balanced meal

Balance your juice with protein and fat. Vegetable juice does not have much protein or fat, so it’s very important for you to include these fat and protein sources with your meal.

Use eggs. Eggs will add a significant amount of beneficial fats and protein to your meal. An egg has about 8 grams of protein, so you can add two to four eggs per meal. I suggest that you blend the raw whole eggs, into the vegetable juice. The reason I advocate this is because once you heat the eggs, many of their nutrients become damaged. If you are concerned about salmonella, purchase organic eggs; it’s unlikely you’ll have any problems.

There is a potential problem with using the entire raw egg if you are pregnant. Biotin deficiency, a common concern in pregnancy, could be worsened by consuming whole raw eggs.

For increased satiety, blend in some seeds. If you get hungry easily after juicing, put your juice and seeds in the blender to make a higher fat drink. Seeds are full of protein and essential fatty acids that bring a juice into balance beautifully. I recommend pumpkin and flax seeds. If you use flax seeds, use a coffee grinder to grind them first and drink immediately after blending into the juice.

Use chlorella.

Chlorella is an incredibly powerful nutrient from the sea and is a form of algae. I use it quite a bit for mercury detoxification. It binds very strongly to mercury, eliminating it from your body. It also contains peptides that bind to lead, arsenic, plutonium and uranium. However, it does not bind to zinc, magnesium or copper — the essential minerals you need — so it’s an intelligent algae.

The normal dose is one teaspoon in the juice. However, about 30 percent of people cannot tolerate chlorella, so if it makes you nauseous you should definitely avoid it. The advantages of chlorella are:

• Provides a high source of chlorophyll.
• Adds magnesium and protein.
• Binds to heavy metals and pesticides.

If you have high iron or vitamin D levels, you will want to avoid chlorella, as it is loaded with both of these nutrients.

Add spirulina.

Spirulina is another algae that has many similar benefits and is a good balance to chlorella. However, it does not bind to heavy metals like chlorella.

Consider a protein powder.I personally prefer to drink raw eggs for my breakfast protein. Fresh juice mixed with a protein powder is also a very convenient meal. In my opinion, whey protein is the best type of powder because it is the most complete protein, and the easiest to digest. Although whey protein is from milk and many people have lactose intolerance or an allergy to dairy, the major protein in milk that causes an allergy is casein. Fortunately, whey protein does not contain casein, so most people digest whey protein quite well. Please avoid soy protein powders, which are the most popular protein powders, but I cannot recommend due to the negative effects unfermented soy has on your body. Consider to add tempe, famous Indonesian traditional fermented soy.

Add some garlic.

I like to add one clove of garlic in my juice, as it incorporates the incredible healing potential of fresh garlic. I strongly advise you to do this regularly to balance out your bowel flora. The ideal dose is just below the social threshold where people start to notice that you have eaten garlic. One large clove, two medium cloves, or three small cloves is the recommended dose.

Add oil. But not just any oil! I highly recommend cod liver oil in the winter months and fish oil in the summer. If you live in a primarily sunny climate, however, I wouldn’t advise taking cod liver oil as cod liver oil has a level of vitamin D that can prove toxic to those in very sunny climates. The dose for cod liver oil or fish oil is one teaspoon for every 25 to 40 pounds of body weight. Please note that cod liver oil can raise your vitamin D levels to unhealthy ranges, so ideally you should have your doctor monitor your vitamin D levels with a blood test while taking cod liver oil.

The reason why adding oil (fat) to your vegetable juice may be helpful, is that fat can help you better absorb the vitamin K – which is a fat soluble vitamin – from your juice. Vitamin K is very important for adhering calcium into your bone matrix to help you build stronger bones. Additionally, new research suggests that vitamin K significantly reduces calcification in your arteries. Adding raw egg yolks, as described above, will also help you absorb all the vitamin K from the juice. You could also use flax as a source of omega-3 fat, but many people have problems digesting it.

Make your juice taste great

If you would like to make your juice taste a bit more palatable, especially in the beginning, you can add these elements:

• Coconut: This is one of my favorites! You can purchase the whole coconut or use unsweetened shredded coconut. It adds a delightful flavor and is an excellent source of fat to balance your meal. Coconut has medium chain triglycerides, which have many health benefits. Lauric acid — the major fatty acid from the fat of the coconut — has been recognized for its unique properties related to its antiviral, antibacterial, and antiprotozoal functions. Coconut also contains capric acid, which has antimicrobial components. Natural coconut fat in your diet helps normalize your body lipids, protects against alcohol damage to your liver, and improves your immune system’s anti-inflammatory response.
• Cranberries: You can also add some cranberries if you enjoy them. Researchers have discovered that cranberries have five times the antioxidant content of broccoli, which means they may protect against cancer, stroke and heart disease. In addition, they are chock-full of phytonutrients, and can help women avoid urinary tract infections. Limit the cranberries to about 4 ounces per pint of juice.
• Lemons: You can also add half a lemon (leaving much of the white rind on). If you are a Protein Nutritional Type, you will not want to use lemons as they will push your pH in the wrong direction.
• Fresh ginger: This is an excellent addition if you can tolerate it. It gives your juice a little “kick”! And, as an added boon, researchers have found that ginger can have dramatic effects on cardiovascular health, including preventing atherosclerosis, lowering cholesterol levels, and preventing the oxidation of low density lipoprotein (LDL).

Drink your vegetable juice right away, or store it very carefully.

Juicing is a time-consuming process, so you’ll probably be thinking to yourself, “I wonder if I can juice first thing in the morning, and then drink it later?” This is not a good idea. Vegetable juice is very perishable so it’s best to drink all of your juice immediately. However, if you’re careful, you can store it for up to 24 hours with only moderate nutritional decline. To store your juice:

• Put your juice in a glass jar with an airtight lid and fill it to the very top. There should be a minimum amount of air in the jar as the oxygen in air (air is about 20 percent oxygen) will “oxidize” and damage the juice.
• Wrap the jar with aluminum foil to block out all light. Light damages the juice.
• Store it in the refrigerator until about 30 minutes prior to drinking, as vegetable juice is best consumed at room temperature.

Most people juice in the morning, but if that does not work out well for your schedule, please feel free to choose whatever meal works best for your lifestyle.

Clean your juicer properly.

We all know that if a juicer takes longer than 10 minutes to clean, we’ll find excuses not to juice at all. I find that using an old toothbrush works well to clean any metal grater. If you buy a high-quality juicer, the whole process should only take about 5 minutes. Whatever you do, you need to clean your juicer immediately after you juice to prevent any remnants from contaminating the juicer with mold growth.

Kasus keracunan merupakan hal yang lumrah kita dengar di negeri ini. Mengapa hal ini sering terjadi?

Banyak faktor yang memengaruhinya. Diantaranya, adalah fakta bahwa di Indonesia sumber racun yang dapat mencemari makanan kita begitu banyak terutama untuk sumber racun yang berasal dari mikroorganisme yang sangat mudah tumbuh di negeri tropis semacam Indonesia.

Faktor lain yang mengakibatkan banyaknya kasus keracunan di Indonesia adalah kewaspadaan kita sebagai konsuman tampaknya sangat kurang. Coba saja kita lihat pola hidup masyarakat kita. Kebanyakan kita tidak segan-segan jajan di pinggir jalan yang ramai oleh kendaraan, tambahan lagi juga dikepung oleh debu yang beterbangan.

Padahal seringkali makanan dan minuman yang dijajakan di pinggir jalan itu tidak ditutup rapat. Hal ini membuka jalan bagi pencemaran timbal dari kendaraan bermotor, maupun berbagai jenis mikroorganisme yang beterbangan bersama debu.

Selain itu, kalau kita cermati, pedagang makanan terkadang tidak segan-segan menjamah makanan langsung dengan tangan tanpa mencucinya terlebih dahulu padahal mereka mungkn baru saja buang air atau menyentuh benda-benda kotor.

Belum lagi kalau kita mengintip cara pembuatan makanan tersebut, tentunya jauh dari kata higienis, bukan?

Kita Meracuni Anak-Anak Kita Sendiri

Kalau kita ingin melihat pencemaran makanan karena zat kimia, yang paling nyata adalah pada jajanan anak-anak. Jajanan anak-anak seringkali dan pada umumnya mengandung penyedap rasa vetsin atau MSG (monosodium glutamate) dengan takaran yang tinggi tak terkendali!

Selanjutnya, pewarna makanan yang digunakan seringkali adalah pewarna tekstil yang memang sangat mencolok warnanya sehingga menarik perhatian anak-anak.

Selain itu jajanan anak-anak pada umumnya mengandung pemanis buatan maupun pengawet buatan dalam dosis yang berlebihan.

Memang tidak semuanya begitu. Beberapa pedagang yang baik dan mempunyai pengetahuan yang cukup biasanya juga memerhatikan bahan yang mereka pilih demi keamanan konsumen. Namun, tidak dapat kita pungkiri bahwa lebih banyak, jauh lebih banyak lagi pedagang yang seenaknya sendiri menggunakan bahan berbahaya untuk menambah keuntungannya sendiri.

Lha iya… wong namanya pedagang… umumnya ya begitu itu. Pokoknya, makanan yang dijual itu bisa menarik perhatian konsumen, lalu rasanya pokonya enak lezat, harganya bisa murah terjangkau, sehingga laba yang diraih pun bisa maksimal; beres…

Perkara efek samping dari dagangannyta? Itu sih urusan belakang. Itu kan tergantung dari daya tahan tubuh konsumen masing-masing; setiap orang kan tidak sama?! Begitulah kiranya jalan pkiran mereka.

Belum lagi kalau kita mengintip cara pembuatan makanan tersebut, tentunya jauh dari kata higienis, bukan?

Apakah nasib kesehatan diri Anda dan keluarga Anda rela Anda serahkan kepada orang-orang semacam itu ?

Jangan Percayai Iklan

Coba Anda perhatikan peran dari iklan-iklan mahal di berbagai media cetak maupun elektronik, terutama iklan yang di televisi maupun radio; begitu dahsyat performanya marketingnya sehingga berhasil menghipnotis para konsumen.

Bayangkan saja, rokok yang jelas-jelas membahayakan kesehatan itu dikemas dengan iklan yang demikian memikat dan dirancang sedemikian rupa sehingga menciptakan image yang bagus tentang rokok di mata masyarakat, mengalahkan fakta yang sebenarnya bahwa rokok itu benar-benar merugikan kesehatan!

Senada dengan rokok adalah iklan makanan anak-anak hasil olahan pabrik yang digadang-gadang bisa memenuhi gizi masa petumbuhan dan bisa bikin anak pintar dan berprestasi!? Apa pula ini… Apalagi bila bintang iklannya selebritis top macam D. Mizwar dan Budi Anduk atau bintang anak-anak yang sedang populer; ditambah lagi dengan sederet kesaksian beberapa anak berprestasi. Jelas tujuannya adalah menanamkan kepercayaan kepada para konsumen bahwa produk itu bermutu, menyehatkan, dan aman dikonsumsi. Bahkan, yang saya prihatinkan, ditambahi kata-kata HALAL. Percayakah Anda sepenuhnya?

Sadarlah, bahwa itu hanyalah iklan belaka. Bintang-bintang iklan itu hanya boneka-boneka yang dibayar oleh sang produsen, bukan? Mengapa harus Anda percayai? Tahu apa mereka?

Ayolah pakai sedikit akal sehat . Daripada makanan kemasan bikinan pabrik semacam itu, yang tidak Anda ketahui sendiri bagaimana kondidi bahan-bahan yang digunakan dan bagimana proses produksinya, akan jauh lebih baik Anda dan keluarga Anda tercinta mengonsumsi makanan alami yang Anda masak / bikin sendiri, yang Anda ketahui dan percayai sendiri kualitas dan keamanannya bagi kesehatan.

Agak merepotkan? Ya, tergantung sih. Kalau Anda sudah terbiasa dan diiringi komitmen yang kuat maka tentunya tidak akan merepotkan, bahkan merupakan kegiatan yang menyenangkan.

Kini saatnya Anda dan keluarga Anda perlu meluangkan waktu untuk mencari sendiri (belajar) informasi tentang nutrisi dan kesehatan dari sumber-sumber yang benar, independen dan dapat dipercaya. Makin banyak dan makin up to date informasinya tentunya makin baik bagi Anda.

Sebagai konsumen hendaknya kita punya pengetahuan yang cukup tentang bahan-bahan kimia berbahaya bagi makanan, mengetahui ciri-cirinya dan memilih bahan lain yang lebih aman bagi kesehatan.

Yah, sikap mau terus belajar itulah yang perlu Andakembangkan. Belajar itu sepanjang hayat di kandung badan, bukan?

Awasi Jajanan Anak Anda

Yang tak kalah pentingnya, awasi selalu jajanan anak-anak, buah hati Anda tercinta. Berikan pengetahuan secukupnya kepada mereka. Namun, jika mereka masih terlalu kecil untuk menerima penjelasan ini dan Anda tidak punya cukup waktu untuk mengawasinya, lebih baik jangan memberikan uang jajan untuk mereka. Alangkah baiknya bila Anda buatkan bekal makanan dari rumah yang dapat Anda jamin kesehatannya.

Yah, terkadang demi kebaikan buah hati kita tercinta, kita harus berani mentholo (tega) kepada mereka sekali waktu.

Bila Anda tertarik dengan artikel ini dan ingin berkomentar, atau ingin memberikan masukan (artikel) maupun saran yang sejalan misi saya, jangan ragu untuk menuliskannya di papan komentar di bawah ini.

( bersambung )

If you stand on a street corner used by many pedestrians or at the entrance of a high school at the beginning or end of the day, you will observe not only what would be considered to be obese people, but a number of people, including the young, who would be considered grotesquely obese.

If one is to believe the reports of the media,^2-3 often based on the findings of researchers,⁴ obesity is mainly the result of poor nutrition and lack of adequate exercise. Psychological problems, poor parenting, and genetics are also reported as contributing factors.

Although what we read and hear through the media seems logical, one must ask whether the perceived reasons for obesity are, in fact, the actual causes, and whether researchers are looking in the right places for the causes of obesity and a possible resolution of the problem.

The purpose of this paper is to raise awareness of a more likely cause of the obesity epidemic than you have read and heard of, and to encourage researchers, including those at the Centers for Disease Control and Prevention (CDC) and the National Institutes of Health, to consider the points raised in this paper. Also, if the reader feels that the material in this paper makes sense, it is hoped that the reader will take time to write to his or her representatives in Washington to request that the Food and Drug Administration (FDA) be forced to be responsive to the facts they already know about obesity, and take appropriate action. (See conclusion of this article.)

A New Phenomenon

The fact is that the obesity epidemic is a relatively new phenomenon. Prior to the 1950s, there were overweight people, but it was relatively rare to find an individual who was grotesquely obese. I graduated from college in the 1950s, and do not recall one person in high school or college who approached 300 pounds, not even members of the football team. I can also relate that as recently as 2003, when I visited Spain, a country that does not heavily rely on processed foods, or that has just recently begun to use processed foods, I never saw a grotesquely obese person.

What has changed through the years?

Simply stated, our food supply has changed along with the changes in our lives brought about by the demands of our fast-paced society. We are depending more and more on processed foods, and with each year, the FDA approves more and more chemicals for use in foods. With each year, the food industry is using more and more chemicals in their products. These chemicals increase shelf life, kill bacteria, improve taste, replace fats, replace carbohydrates, even replace meat in some vegetarian preparations, and more. Most important to food producers, chemical use can increase profits. Most important to the consumer is the fact that some of the chemicals are neurotoxic and/or carcinogenic.

For purposes of this paper, we will report on the neurotoxins MSG (glutamic acid that has been freed from protein through a manufacturing process – what many MSG-sensitive people refer to as processed free glutamic acid) and aspartic acid (about 40% of the sugar substitute aspartame).

In 1968, John W. Olney, M.D., a respected researcher at Washington University Medical School, St. Louis, Missouri, and member of the National Academy of Science, found that mice in his laboratory that were being used to replicate a 1957 study by Lucas and Newhouse, in which the administration of MSG had resulted in retinal damage,⁵ had become grotesquely obese. Dr. Olney decided to sacrifice some of the mice and found lesions in the hypothalamus portion of the brain, the portion of the brain, as defined in Stedman’s Online Medical Dictionary, that is “…prominently involved in the functions of the autonomic (visceral motor) nervous system and, through its vascular link with the anterior lobe of the hypophysis, in endocrine mechanisms; it also appears to play a role in neural mechanisms underlying moods and motivational states.”⁶

Dr. Olney published a paper on his findings in 1969, in which he described the hypothalamic lesions, stunted skeletal development, and obesity in maturing mice which had been given the food ingredient “monosodium glutamate” as neonates. Olney also commented on observed pathological changes found in several brain regions associated with endocrine function in maturing mice.⁷

Confirmation

Since 1969, many scientists have confirmed Dr. Olney’s findings of damage to the hypothalamus from MSG with resulting obesity. Go to the National Library of Medicine website, www.pubmed.gov, and type in “monosodium glutamate, obesity” (without the quotation marks). As of May 13, 2004, you’ll find 151 studies listed in addition to Dr. Olney’s study. Fewer studies come up with “aspartic acid, obesity” (without the quotation marks).^8-9 More research has been done on the effects of MSG on the hypothalamus leading to obesity than on the effects of aspartic acid.

Neuroscientists have found in animal studies that glutamic acid and aspartic acid load on the same receptors in the brain, cause identical brain lesions and neuroendocrine disorders, and act in an additive fashion.¹⁰

Research indicating that MSG causes damage to the hypothalamus has been carried out mostly on small laboratory animals, primarily the mouse and the rat. In the 1960s, a few studies looked at the effects of MSG on primates, using rhesus monkeys. The findings were the same for rhesus monkeys as they were for rodents.^11-12 Although research designed to produce brain lesions cannot be carried out on humans, neuroscientists have determined that humans are 5 times more sensitive to MSG than the mouse and 20 times more sensitive to MSG than the monkey, based on blood plasma levels of glutamate following an oral dose of 150 mg/kg of glutamic acid.¹³ Furthermore, individual variability in plasma response to glutamate loading is more extreme in humans than in the mouse or monkey.¹⁴

Neuroscientists have known that MSG and aspartic acid cause lesions in the hypothalamus since 1969, but only recently has a possible explanation for the mechanism by which this occurs come to light. In 1994, researchers discovered the appetite-suppressing hormone, leptin. As described in many articles, leptin regulates, among other things, energy, control of appetite, and body weight. Leptin acts by altering neuropeptide circuits in the hypothalamus.^15-20

While there is abundant literature demonstrating that MSG and aspartic acid cause hypothalmic lesions which, in turn, can cause gross obesity, I know of no research that has examined a possible relationship between the hypothalamic damage caused by MSG and/or aspartame, and the leptin abnormalities found in obese individuals. Research is needed in this area.

Blood-Brain Barrier

The glutamate industry would like us to believe that MSG is not a problem for humans because the human brain is protected from MSG by the blood-brain barrier. However, that is not true. The blood-brain barrier is not fully developed in newborns, and although there is some evidence that it is not fully developed in some children until puberty, when it reaches full maturity is unknown.²¹ It is definitely not fully developed in any fetus. Furthermore, throughout life, certain regions of the brain, known as the circumventricular organs, lack a blood brain barrier,^22-24 and the blood brain barrier can be damaged from, among other things, high fever, stroke, trauma to the head, seizures, repeated ingestion of MSG, and the normal process of aging.^21,25-26 The developing fetus is at particular risk since the placental barrier is not impervious to MSG;^27-29 and we can assume the same is true for the aspartic acid contained in aspartame. Since most of the processed foods we eat contain MSG, as do many personal care items, supplements, and pharmaceuticals, it is almost impossible for an expectant mother to avoid it. (See list of common food ingredients that contain MSG at www.truthinlabeling.org/hiddensources.html.) She may also be using aspartame in diet soda or as a sweetener in coffee and/or ingesting free glutamic acid or free aspartic acid as a chelating agent in the minerals included in her multi-vitamin preparation.

Infant Exposure

Following birth, an infant is exposed to MSG in most, if not all of the vaccines it is given, and in most cases, is also exposed to free aspartic acid in vaccines.³⁰ The effect of the glutamic acid in vaccines is intensified by any mercury that is also present.³¹ All infant formulas contain some free glutamic acid and free aspartic acid. An infant on a hypoallergenic soy-based formula will ingest more excitotoxic amino acids (glutamic acid, aspartic acid, and L-cysteine) per day than is contained in any serving of food that this writer has seen on grocery store shelves.³² (We understand hypoallergenic soy formulas are now being used by 25% of mothers because they have been led to believe that soy formulas are better for their babies than are milk based formulas, even if their children are not lactose intolerant.) If an infant is breast fed, it appears likely that the MSG and/or aspartame ingested by the mother will pass into her milk. If the infant becomes ill, he/she may receive a medication sweetened with aspartame. As soon as the infant begins to eat table foods, the infant will be ingesting free glutamic acid, and, in many cases, free aspartic acid.

Industry Response

The glutamate industry claims that glutamic acid and aspartic acid are natural components of protein and, therefore, cannot be harmful. What they fail to mention is that when glutamic acid and aspartic acid are freed from protein through a manufacturing process, they will invariably be accompanied by contaminants. If the manufacturing process used to free amino acids from protein is acid hydrolysis, carcinogenic propanols will be included as contaminants. In a speech before The Celiac Sprue Association in 2000, an FDA researcher reported that in freeing L-tryptophan from protein, certain contaminants are produced, and it is now believed that those who died or became ill from L-tryptophan in the late 1980s, were people who were intolerant to those contaminants. (The FDA has suppressed that finding.)

In July, 1992, the Federation of American Societies for Experimental Biology (FASEB) issued its findings on an FDA-funded study entitled “Safety of Amino Acids Used as Dietary Supplements.” In the section on glutamic acid (the reactive component of the food ingredient “monosodium glutamate”), the report concluded, in part, that “The continuing controversy over the potential effects of glutamate on growth and development of neonatal animal models suggests that it is prudent to avoid the use of dietary supplements of L-glutamic acid by pregnant women, infants and children. The existence of evidence of potential endocrine responses, i.e. elevated cortisol and prolactin, … would also suggest a neuroendocrine link and that supplemental L-glutamic acid should be avoided by women of child bearing age and individuals with affective disorders.”

The FDA appears to have suppressed this FASEB finding. When asked how the FDA can allow MSG to be used in food, FDA officials stated that one cannot compare the free glutamic acid in supplements to the free glutamic acid in food. Of course, this position is completely untenable since food products contain far more free glutamic acid than supplements.

Following issuance of the FASEB report on supplements, the FDA contracted with FASEB for over $500,000 to conduct a study on the safety of MSG in food. In July, 1995, FASEB published its report entitled “Analysis of Adverse Reactions to Monosodium Glutamate (MSG).” Most people who inquired, and the media, received a 20 page “Executive Summary,” primarily made up of questions developed by the FDA and the answers to those questions. The carefully crafted summary left readers with the impression that MSG was essentially safe.

What is not generally known about the FASEB report on the safety of MSG in food is that the original draft final report was issued to the FDA in September, 1994, and leaked to the glutamate industry. The glutamate industry was not happy with FASEB’s report and the FDA rejected it. The FDA paid FASEB over $100,000 in additional money to “clarify” the report, leading to the final report, dated July, 1995. A reading of the entire July, 1995, FASEB report (over 350 pages long rather than the 20 pages making up the Executive Summary), will not give the reader the impression that MSG is safe.

Conclusion

Although there are a number of causes for obesity, there is no question in this writer’s mind that the main cause for the obesity epidemic is the ever increasing use of MSG and aspartame – free glutamic acid and free aspartic acid – in our food supply. MSG, is most often found in food as a component of food ingredients with names that give consumers no clue to its presence. It was not used in our country to any extent until the late 1940s, and not used widely until the 1960s, when the Ajinomoto Company introduced MSG made by bacterial fermentation. (Ajinomoto Company is the world’s largest producer of the food ingredient monosodium glutamate.) Aspartame was approved by the FDA in 1981. Today, most processed foods contain MSG, and it is even found in personal care items and pharmaceuticals. According to The NutraSweet Company, aspartame is used in over 5,000 products. As the use of MSG and aspartame grows, the incidence of obesity appears to be growing.

Since there is no question that MSG and aspartame cause lesions in the hypothalamus, the portion of the brain that is recognized to affect weight, I call upon scientists to consider the destructive qualities of glutamic acid and aspartic acid as they expand their search into the reasons for obesity. In particular, I urge those who are exploring the role of leptin in obesity to consider that it may be the relationship of leptin to a hypothalamus damaged by MSG and aspartame that results in the inability of some people to control food intake, and resulting obesity.

What can be done to stem the obesity epidemic? I would start by identifying the sources of MSG in processed food. MSG should be fully disclosed on processed food labels. I ask that all processed food be measured for “free glutamic acid,” post production, and when free glutamic acid is found to be present, it be disclosed on the product label as “MSG,” with the amount present stated in milligrams. Such an action would stop the accelerating use of MSG, and likely cause its current use to drop because some people would recognize their intolerance for MSG. Others, realizing its toxicity, will choose to avoid it.

Aspartame should be withdrawn from the market. There is no need for aspartame or the recently approved sweetener, neotame, described by some as a super aspartame.

Suggested Reading

1. A book by Russell L. Blaylock, M.D., a neurosurgeon, entitled Excitotxins: the Taste that Kills. Health Press, 1995
2. A published paper by John W. Olney, M.D. It is entitled Excitatory Neurotoxins as Food Additives: An Evaluation of Risk. The paper was published in Neurotoxicity in 1980. It will be found in volume 2 on pages 163 to 192

REFERENCES

1. Yastag, B. Obesity is Now on Everyone’s Plate. JAMA. 291 (10): 1186-1188, March 10, 2004
2. Diabetic Gourmet Magazine. Why Is Obesity A Growing Problem in America? http://diabeticgourmet.com/bin/info.cgi?ID=192
3. Heimlich, N. Obesity on track as No. 1 killer; Inactivity, poor diet may overtake tobacco. USA Today. Page 1, May 10, 2004
4. Centers for Disease Control, National Center for Chronic Disease Prevention and Health Promotion. Physical activity and good nutrition: essential elements to prevent chronic diseases and obesity 2003. Nutr Clin Care. 6(3):135-8. Review.,Oct – Dec, 2003
5. Lucas, DR and Newhouse, JP, The toxic effect of sodium-L-glutamate on the inner layers of the retina. AMA Arch Opthalmof. 58: 193-201, 1957
6. Stedman’s Online Medical Dictionary, 27th Edition, (www.onelook.com)
7. Olney JW. Brain lesions, obesity, and other disturbances in mice treated with monosodium glutamate. Science. 164(880):719-21, May 9, 1969
8. Burbach JA, Schlenker EH, Goldman M. Characterization of muscles from aspartic acid obese rats. Am J Physiol. 249(1 Pt 2):R106-10, July, 1985 9. Schainker B, Olney JW. Glutamate-type hypothalamic-pituitary syndrome in mice treated with aspartate or cysteate in infancy. J Neural Transm. 35(3):207-15, 1974
9. Olney, JW and Ho, OL. Brain damage in infant mice following oral intake of glutamate, aspartate, or cysteine. Nature (Lond). 227: 609-611, 1970
10. Olney, JW and Sharpe, LG. Brain lesions in an infant rhesus monkey treated with monosodium glutamate. Science. 166:386-388, 1969
11. Olney, JW, Sharpe, LG, and Feigin, RD. Glutamate-induced brain damage in infant primates. J Neuropath Exp Neurol. 31: 464-488, 1972
12. Stegink, LD, Reynolds, WA, Filer, LJ Jr., Baker, GL, and Daabees, T. Comparative metabolism of glutamate in the mouse, monkey and man. In Advances in Biochemistry and Physiology. Edited by Filer, LJ Jr., Garatttini, S, Kare,MR, Reynods, WA, and Wurtman, RJ. New York: Raven Press, 85-102, 1979
13. Himwhich, WA, Peterson, IM, and Graves, IP. Ingested glutamate plasma levels of glutamic acid. J Appl Physiol. 7: 196-201, 1954
14. Bouret, SG and Simerly, RD. Minireview: leptin and development of hypothalamic feeding circuits. Endocrinology. 145 (6), 2621-2626, June, 2004
15. Bouret, SG, Draper, SJ, and Simley, RB. Trophic action of leptin on hypothalamus neurons that regulate feeding. Science. 2; 304 (5667), 108-110, April, 2, 2004
16. Small, CJ, Stanley, SA, and Bloom, SR. appetite control and reproduction: leptin and beyond. Semin Reprod Med. 20 (4): 389-398, Nov 2002
17. Dadoun, F. Food intake: who controls what? Ann Endocrinol (Paris). 63 (6 Pt 2): S15- S24, Dec, 2002
18. Simon, E and Barrio, AS. Leptin and obesity. An Sist Sanit Navar. 25 Suppl 1: 53-64, 2002 -Translated from Spanish
19. Bjorbaek, C and Kahn, BB. Leptin signaling in the central nervous system and periphery. Recent Prog Horm Res. 59: 305-331, 2004
20. Blaylock, Russell L, MD. Excitotoxins: The Taste that Kills. Health Press , 1995
21. Brightman, MN and Broadwell, BD. The morphological approach to the study of normal and abnormal brain permeability. Adv Exptl Med Biol 69. 41, 1976
22. Weindel, A. Neuroendocrine aspects of circumventricular organs. In Frontiers in Neuroendocrinology, edited by Maretini, L and Ganong, WF, London: Oxford University Press, 1-32, 1973 24. Broadwell, RD and Sofroniew, MV. Serum proteins bypass the blood-brain fluid barriers for extracellular entry to the central nervous system. Exp neurol.120: 245-263. 1993
23. Nemeroff, CB and Crisley, FD. Monosodium L-glutamate induced convulsions: temporary alteration in blood-brain barrier permeability to plasma proteins. Environ Physiol Biochem 5: 389-395, 1975
24. Toth, E and Lajtha. A. Neurochem Res. 6: 1309- 1317, 1981
25. Yu T, Zhao Y, Shi W, Ma R, and Yu L. Effects of maternal oral administration of monosodium glutamate at a late stage of pregnancy on developing mouse fetal brain. Brain Res. 747(2):195-206, Feb 7, 1997
26. Gao J, Wu J, Zhao XN, Zhang WN, Zhang YY, and Zhang ZX. Transplacental neurotoxic effects of monosodium glutamate on structures and functions of specific brain areas of filial mice. Sheng Li Xue Bao. 46(1): 44-51, Feb 1994. Translated from Chinese
27. Frieder, B and Grimm, VE. Prenatal monosodium glutamate (MSG) treatment given through the mother’s diet causes behavioral deficits in rat offspring. Intern J Neurosci. 23: 117-126, 1984
28. Truth in Labeling Campaign. ( www.truthinlabeling.org/Mercury&MSGinVaccines.html) 31. Aschner M, Yao CP, Allen JW, Tan KH. Methylmercury alters glutamate transport in astrocytes. Neurochem Int. 2000 Aug-Sep;37(2-3):199-206. Review.
29. Truth in Labeling Campaign. (truthinlabeling.org/formulacopy.html)

]]> http://pilihsehat.wordpress.com/2010/03/06/m-s-g-and-obesity-epidemic/feed/ 4 Adhi http://pilihsehat.wordpress.com/2010/02/22/vitamin-c-helps-you-to-prevent-cancer/ http://pilihsehat.wordpress.com/2010/02/22/vitamin-c-helps-you-to-prevent-cancer/#comments Mon, 22 Feb 2010 03:17:19 +0000 Ir. Adhi Hartono http://pilihsehat.wordpress.com/?p=70 ]]> It is time to rewrite our nutrition textbooks. The textbooks of yesterday tell us that vitamin C prevents scurvy. They talk of the vitamin’s role in healing wounds. They explain that vitamin C aids in the formation of collagen, which holds cells together.

But an update is in order. It is not that vitamin C does not do these things. Rather, it does more – much more.

It may very well help to prevent cancer, says the Committee on Diet, Nutrition, and Cancer (of the U.S.). The panel members were impressed enough with studies of vitamin C and Cancer to advise us to eat foods rich in vitamin C every day.

Scientists have found that cancers of the stomach and esophagus are less common among people who eat diets rich in vitamin C. In fact, year-round access to foods rich in vitamin C may be one explanation for the dramatic fall in stomach cancer rates in the case of the United States.

Stomach cancer was common in the United States at the turn of the 20th century, when some fruits and vegetables were available only seasonally. We now have year round access to these fruits and vegetables, and many are rich in vitamin C. And stomach cancer is no longer common. It does remain a major health problem in some parts of the world.

A few studies also tie vitamin C to lower risk of bladder and colon cancer. But there is not enough research yet to make a firm judgment about vitamin C’s  ability to protect against these two forms of cancer.

How Vitamin C Protects Us

We have a pretty good idea of how vitamin C works to prevent cancer. Substances in food called nitrites can turn into cancer-causing nitrosamines during cooking or digestion. Bacon, of course, has a particularly bad record;  nitrosamines have often been found in it after cooking.

Laboratory scientists know that nitrosamines can be created by letting certain chemicals come in contact with each other. yet when vitamin C is added to the chemical mixture that normally results in nitrosamines, fewer of them form. In some cases, vitamin C has completely blocked the formation of nitrosamines.

Can the same thing happen in our bodies? Studies around the globe suggest that the answer is yes.

In the US, a team of  researchers found that the chances of developing cancer of the esophagus went down as the amount of fruits and vegetables in the diet went up. Researchers also know that Americans and Western Europeans have fairly low rates of stomach cancer. These countries enjoy access to a variety of fruits and vegetables.

On the other hand, fruit and vegetable intake is low in some of the regions where stomach and esophageal cancer are rampant. Iranians living along the coast of the Caspian Sea, for instance, have alarming rates of esophageal cancer. Researchers sent to find out why noted that fruits and vegetables were almost absent from the diets of these people.

Another Role for Vitamin C

Scientists have known for decades that vitamin C can block the chemical reaction called oxidation. Oxidation is the process that causes food to become rancid. Substances that prevent oxidation are called antioxidants.

Until recently, no one realized that antioxidants might help protect against cancer. But they very well may. Scientists now believe that some chemicals cause cancer only if oxidized. By preventing oxidations, vitamin C may cut down on our exposure to cancer-causing chemicals.

The Recommendation and How to Meet It

“Eat fruits, vegetables…… daily, especially those high in vitamin C,” advises the Committee on Diet, Nutrition, and Cancer. This is going to be a popular recommendations. Almost everyone – from babies to adults – likes foods rich in vitamin C.

To follow the committee’s advice, take a look at the following chart. It rates foods as low, medium, or high in this vitamin.

How about animal foods? Animal foods are not listed because the supply less than 10 % of the vitamin C in our diet.Fruits and vegetables are the foods to depend on for this nutrient.

Vitamin C in Fruits and Vegetables

Low *	Medium **	H i g h ***
Apples	Apricots	Asparagus
Celery	Bananas	Broccoli
Cucumber	Beets	Brussels sprouts
Grapes	Blackberries	Cabbage
Pears	Carrots	Cantaloupe
Plums	Cherries	Cauliflower
Pumpkins	Corn	Grapefruit
	Dark green leafy vegetables	Green pepper
	Kale	Kohlrabi
	Mangoes	Lemons
	Peaches	Limes
	Potatoes (white)	Oranges
	Spinach	Peas
	Summer squash	Pineapple
	Watermelon	Raspberries
	Winter squash	Strawberries
		Sweet potatoes
		Tangerines
		Tomatoes
* Low:	** Medium:	** High:
Less than 5 mg per average serving.	5 to 20 mg per average serving.	More than 20 mg per average serving.

Adapted from the work of Committee on Diet, Nutrition, and Cancer, National Academy of Sciences, USA, 1989

( to be continued )


]]> http://pilihsehat.wordpress.com/2010/02/22/vitamin-c-helps-you-to-prevent-cancer/feed/ 7 Adhi More... http://pilihsehat.wordpress.com/2010/02/22/guide-to-natural-deep-sea-fish-oil/ http://pilihsehat.wordpress.com/2010/02/22/guide-to-natural-deep-sea-fish-oil/#comments Sun, 21 Feb 2010 18:43:22 +0000 Ir. Adhi Hartono http://pilihsehat.wordpress.com/2010/02/22/guide-to-natural-deep-sea-fish-oil/ ]]> If you are looking for fish oil, deep sea fish oil is the best. But this is not always the case for several reasons, especially after looking at what fish oil analysis shows.

The vast majority of the Ocean waters are polluted. Fish, especially deep sea fish, which was once among the healthiest foods humans could eat, are now potentially dangerous due to the almost inescapable toxins that accumulate in the fish’s flesh.

This is precisely why the Food and Drug Administration (FDA) advocates a limited consumption of fish, and particularly certain types of fish that more readily accumulate toxins in their flesh.

Now, you have to look for what kind of fish has been used to produce the fish oil, in turn to find out a fish oil supplement high in DHA.

Generally, fat fish that come from cold ocean waters are better sources of DHA. Salmon, herring, mackerel (spanish mackerel is called tengiri in Indonesia) are some of these kinds of fish.

Another fish that is high in DHA is the Hoki. Hoki is a native of southern coastal regions of New Zealand. May be that, if you are in the western world, you might not have heard of it. Out of a lot of options and comparisons, Hoki is the best fish for DHA.
However, it’s still important to buy only molecularly distilled DHA fish oil because pollution is not just caused my humans, nature also plays a par tin it. So, having a filtered nutrient will ensure the fish oil is free of pollutants, both human caused and nature caused.

The Importance of Fish Oil Analysis

In today’s world it is easy to nourish our body with the important Omega-3 fatty acids by just having fish oil. But swallowing the fish oil straight from the spoon is understandably awful, because it tastes terrible! For these people, the fish oil capsules come to the rescue.

One thing to keep in mind when you select fish oil capsules is to make sure it is the highest quality fish oil product available in the market. The reason for this comes from the fact that the ocean waters are polluted and hence the even most advantageous fish are unhygienic with heavy metals and other toxins, which include mercury and PCB‘s.

Hence it is very important that you pay money for the fish oil that has undergone molecular distillation. Molecular distillation is a refinement process where the toxins are separated from the fish oil based on molecular weight fractionation. The toxins are then discarded. This results in pure and healthy fish oil without the impurities that are not required.

Pharmaceutical grade fish oil is the best fish oil product type available in the market. So, make sure whichever fish oil product you buy is of this type. Moreover, not all products are the same, fish oil benefits vary from one product to another.

What is the reason for this? The answer needs the consideration of the two most important types of Omega-3 fatty acids, namely DHA and EPA. Not every fish type has the same amount of DHA and EPA. Hoki is one of the fish types which are particularly high in DHA and EPA. These are found natively off the pristine coasts of New Zealand.


]]> http://pilihsehat.wordpress.com/2010/02/22/guide-to-natural-deep-sea-fish-oil/feed/ 2 Adhi http://pilihsehat.wordpress.com/2010/02/19/cod-liver-oil-the-superfood/ http://pilihsehat.wordpress.com/2010/02/19/cod-liver-oil-the-superfood/#comments Thu, 18 Feb 2010 18:19:09 +0000 Ir. Adhi Hartono http://pilihsehat.wordpress.com/?p=60 ]]> Research studies ranging from 1918-2001 give cod liver oil an A+ rating. This marvelous golden oil contains large amounts of elongated omega-3 fatty acids, preformed vitamin A and the sunlight vitamin D, essential nutrients that are hard to obtain in sufficient amounts in the modern diet. Samples may also naturally contain small amounts of the important bone- and blood-maintainer vitamin K.
There is hardly a disease in the books that does not respond well to treatment that includes cod liver oil, and not just infectious diseases but also chronic modern diseases like heart disease and cancer. Cod liver oil provides vitamin D that helps build strong bones in children and helps prevent osteoporosis in adults. The fatty acids in cod liver oil are also very important for the development of the brain and nervous system. “If you want to prevent learning disabilities in your children,” said David Horrobin, distinguished medical and biochemical researcher, “feed them cod liver oil.”

Cod liver oil contains more vitamin A and more vitamin D per unit weight than any other common food. One hundred grams of regular cod liver oil provides 100,000 IU of vitamin A, almost three times more than beef liver, the next richest source; and 10,000 IU vitamin D, almost four times more than lard, the next richest source. Of course, cod liver oil is only consumed in small amounts, but even a tablespoon (about 15 grams) provides well over the recommended daily allowance for both nutrients.

In addition, cod liver oil contains 7 percent each of the elongated omega-3 fatty acids EPA and DHA. EPA is the precursor of important prostaglandins, localized tissue hormones that help the body deal with inflammation; and DHA is extremely important for the development and function of the brain and nervous system. So it’s no surprise that in numerous studies cod liver oil has proven to be a powerhouse in fighting disease.

Ability to Treating Many Health Disorders

Cod liver oil greatly improves heart function to prevent heart disease and to treat it even in advanced stages, after a heart attack and after heart surgery. Cod liver oil alters the linings of the arteries in such a way as to improve healing after damage. This is attributed to the omega-3 fatty acids but vitamin A, D and K all have important roles to play in facilitating mineral absorption, improving muscle function and supporting elasticity of the blood vessels. The inflammation-reducing prostaglandins made from EPA help mediate the inflammatory response in the arteries. In other studies the heart-protective effect was associated with changes in the muscle response to serotonin, increasing the heart’s ability to “relax.” In a study with rats, treatment with cod liver oil actually caused artery-blocking atheromas to become smaller and blood vessel diameter to enlarge.⁵⁵ Weston Price noted that heart attack deaths increased during periods when the vitamin A content of the diet was low. Cod liver oil can provide vitamin A on a continuous basis throughout the year.

Many of the conditions addressed by cod liver oil are considered related under the title Syndrome X. These include obesity, hypertension, insulin resistance, adult onset diabetes and stroke. Evidence is accumulating that these diseases of civilization are the result of high levels of omega-6 fatty acids and low levels of omega-3 fatty acids along with deficiencies of fat-soluble vitamins. We may be paying a very high price for our rejection of parental wisdom to take our cod liver oil.

In numerous studies, the elongated omega-3 fats found in cod liver oil have been shown to improve brain function, memory, stress response, immune response, allergies, asthma, learning and behavioral disorders, including bipolar syndrome and manic-depression.

Cod liver oil is most famous for contributing to bone health, preventing and reversing rickets in children and osteomalacia in adults.^{16, 17} Before the discovery of cod liver oil as a source of vitamin D, many children suffered greatly with deformed bones. Osteoporosis responds to vitamin D and to cod liver oil. Sufficient elongated omega-3 oils found in cod liver oil are one of the keys to keeping and rebuilding bone.^{18, 19} In women, higher levels of vitamin D from cod liver oil improve bone mineral density.²⁰

Two of the symptoms of low levels of vitamin D are bone pain and muscle pain. This may manifest as pain in the legs, muscle weakness and difficulty climbing stairs. Numerous studies have shown improvement in muscle pain, muscle strength and bone pain scores with cod liver oil.^{40, 41}

Cod liver oil is effective in treating arthritis as well. Researchers funded by Great Britain’s Arthritis Research Campaign found that the elongated omega-3 fatty acids in cod liver oil reduce both pain and damage in inflamed joints.⁵⁶

Pregnant women using cod liver oil have infants with a lower risk for juvenile type 1 diabetes.²¹ This effect was found only in mothers taking cod liver oil, not in mothers taking multivitamin supplements. Cod liver oil taken by nursing mothers improves the fatty acid profile in breast milk to promote optimal brain development and also increases levels of vitamin A to prevent infections. Interestingly, cod liver oil does not provide increased vitamin D in breast milk.^23,24

Cod liver oil given to infants after birth and during the first year had no protective effect against type 1 diabetes but it nevertheless is an important source of nutrients for optimal infant health.²² In more than forty trials, vitamin A has been shown to reduce morbidity and mortality of children.²⁵ Cod liver oil was the supplement of choice in many of these trials. Books on feeding infants published in the 1930s and 1940s routinely recommended cod liver oil, starting with 1 teaspoon at the age of three weeks. It was Dr. Spock who threw this wisdom out the window by recommending vaccinations instead of the powerful nutritional support of cod liver oil. Few modern books on infant care mention the importance of the fat-soluble nutrients in this wonderful superfood.

As for treating diabetes in adults, cod liver oil has been used in a number of trials with both insulin-dependent and non-insulin-dependent diabetes. In both conditions cod liver oil improved glucose response and other markers of the disease.^26-31 Vitamin A in cod liver oil helps promote healing and protects the retina, both problem areas in the diabetic patient.

Cod liver oil has lowered blood pressure induced by stress-elevated levels of cortisol.^32-35 Cod liver oil given to rats reduced intraocular pressure suggesting a use in prevention and treatment of glaucoma.³⁶ Vitamin D in cod liver oil promotes absorption of calcium and magnesium, thereby lowering blood pressure.

Colitis responds more effectively to the type of omega-3 fatty acids in cod liver oil than to medication.^37-38 Cod liver oil should be the first protocol for this condition as well as irritable bowel syndrome and Crohn’s disease.

Topically applied, cod liver oil contributes to faster wound healing and improvement in skin quality.³⁹ An excellent treatment for diaper rash and other skin conditions is cod liver oil mixed with zinc oxide. And cod liver oil taken orally helps maintain soft skin and minimize wrinkles.

And what about cancer? All the nutrients in cod liver oil help prevent cancer. Vitamin A has been part of every successful alternative cancer therapy so far. In a study in China, use of cod liver oil was found to be protective against childhood leukemia.⁵⁷ In a study of Norwegian men and women, consumption of cod liver oil was found to protect against lung cancer.⁵⁸

References:

16. Akpede GO, Omotara BA, Ambe JP. Rickets and deprivation: a Nigerian study. J R.Soc.Health 1999;119:216-22.

17. Wilton P. Cod liver oil, vitamin D and the fight against rickets. CMAJ. 1995;152:1516-7.

18. Requirand P, Gibert P, Tramini P, Cristol JP, Descomps B. Serum fatty acid imbalance in bone loss: example with periodontal disease. Clin Nutr 2000;19:271-6.

19. Watkins BA, Lippman HE, Le Bouteiller L, Li Y, Seifert MF. Bioactive fatty acids: role in bone biology and bone cell function. Prog.Lipid Res. 2001;40:125-48.

20. Sigurdsson G, Franzson L, Steingrimsdottir L, Sigvaldason H. The association between parathyroid hormone, vitamin D and bone mineral density in 70-year-old Icelandic women. Osteoporos.Int. 2000;11:1031-5.

21. Stene LC, Ulriksen J, Magnus P, Joner G. Use of cod liver oil during pregnancy associated with lower risk of Type I diabetes in the offspring. Diabetologia 2000;43:1093-8.

22. Seip M. [Infant nutrition in Norway in the light of recent research]. Tidsskr.Nor Laegeforen. 1991;111:2122-5.

23. Tsutsumi K, Obata Y, Takayama K, Loftsson T, Nagai T. Effect of cod liver oil extract on the buccal permeation of ergotamine tartrate. Drug Dev.Ind.Pharm. 1998;24:757-62.

24. Olafsdottir AS, Wagner KH, Thorsdottir I, Elmadfa I. Fat-Soluble Vitamins in the Maternal Diet, Influence of Cod liver oil Supplementation and Impact of the Maternal Diet on Human Milk Composition. Ann.Nutr Metab 2001;45:265-72.

25. Semba RD. Vitamin A as “anti-infective” therapy, 1920-1940. J Nutr 1999;129:783-91.

36. Mancino M, Ohia E, Kulkarni P. A comparative study between cod liver oil and liquid lard intake on intraocular pressure on rabbits. Prostaglandins Leukot.Essent.Fatty Acids 1992;45:239-43.

37. Vilaseca J, Salas A, Guarner F, Rodriguez R, Martinez M, Malagelada JR. Dietary fish oil reduces progression of chronic inflammatory lesions in a rat model of granulomatous colitis. Gut 1990;31:539-44.

38. Guarner F, Vilaseca J, Malagelada JR. Dietary manipulation in experimental inflammatory bowel disease. Agents Actions 1992;Spec No:C10-C14.

39. Terkelsen LH, Eskild-Jensen A, Kjeldsen H, Barker JH, Hjortdal VE. Topical application of cod liver oil ointment accelerates wound healing: an experimental study in wounds in the ears of hairless mice. Scand.J Plast.Reconstr.Surg.Hand Surg. 2000;34:15-20.

40. Eriksen W, Sandvik L, Bruusgaard D. Does dietary supplementation of cod liver oil mitigate musculoskeletal pain? Eur.J Clin Nutr 1996;50:689-93.

41. Lips P. Vitamin D deficiency in a multicultural setting. Ned.Tijdschr.Geneeskd. 2001;145:2060-2.

55.  Knapp HR and others. The Effect of Cod liver oil on the Development of Atherosclerosis in an Animal Model. Proceedings of the AOCS, Ed WEM Lands, AOCS 1987, pp 35-40.

56. http://www.animalrights.net/print/articles/2002/000068.html

57. Shu XO and others. A population-based case-control study of childhood leukemia in Shanghai. Cancer 1988 Aug 1;62(3):635-44.

58. Veierod MG, Laake P, Thelle DS. Dietary fat intake and risk of lung cancer: a prospective study of 51,452 Norwegian men and women. Eur J Cancer Prev 1997 Dec;6(6):540-9.


]]> http://pilihsehat.wordpress.com/2010/02/19/cod-liver-oil-the-superfood/feed/ 5 Adhi http://pilihsehat.wordpress.com/2010/02/18/traditional-diets-prevent-you-from-cancer-processed-foods-dont/ http://pilihsehat.wordpress.com/2010/02/18/traditional-diets-prevent-you-from-cancer-processed-foods-dont/#comments Thu, 18 Feb 2010 08:36:02 +0000 Ir. Adhi Hartono http://pilihsehat.wordpress.com/?p=50 ]]> Once a rare disease, cancer is now widespread, affecting as much as one-third of the population. The rise in cancer in the West and other indrustial countries in East has paralleled the rise in factory farming and the use of processed foods containing vegetable oils and additives. Orthodox methods for treating cancer (radiation and chemotherapy) do not prolong life. The best approach to cancer is prevention. Traditional diets, containing animal and plant foods farmed by nontoxic methods, are rich in factors that protect against cancer. Many of these protective factors are in the animal fats.

In this concern, I see the facts that some people carrying out vegetarian diets have died due to cancer, such as a case of Linda McCartney, Paul McCartney’s wife. Vegetarianism does not protect against cancer. In fact, vegetarians are particularly prone to cancers of the nervous system and reproductive organs.


Nutrients in Whole Foods that Protect Against Cancer

Vitamin A: Strengthens the immune system. Essential for mineral metabolism and endocrine function. Helps detoxify. True vitamin A is found only in animal foods such as cod liver oil; fish and shellfish; and liver, butter and egg yolks from pasture-fed animals. Traditional diets contained ten times more vitamin A than the typical modern American diet.

Vitamin C: An important antioxidant that prevents damage by free radicals. Found in many fruits and vegetables but also in certain organ meats valued by primitive peoples.

Vitamin B₆: Deficiencies are associated with cancer. Contributes to the function of over 100 enzymes. Most available from animal foods. Vitamin B₁₂: Deficiencies are associated with cancer. Found only in animal foods. Vitamin B₁₇: Protects against cancer. Found in a variety of organically grown grains, legumes, nuts and berries.

Vitamin D: Required for mineral absorption. Strongly protective against breast and colon cancer. Found only in animal foods such as cod liver oil, lard, shellfish and butterfat, organ meats and egg yolks from grass-fed animals. Traditional diets contained ten times more vitamin D than the typical modern American diet. Vitamin E: Works as an antioxidant at the cellular level. Found in unprocessed oils as well as in animal fats like butter and egg yolks.

Conjugated Linoleic Acid (CLA): Strongly protective against breast cancer. Found in the butterfat and meat fat of grass-fed ruminant animals.

Cholesterol: A potent antioxidant that protects against free radicals in cell membranes. Found only in animal foods.

Minerals: The body needs generous amounts of a wide variety of minerals to protect itself against cancer. Minerals like zinc, magnesium and selenium are vital components of enzymes that help the body fight carcinogens. Minerals are more easily absorbed from animal foods.

Lactic Acid and Friendly Bacteria: Contribute to the health of the digestive tract. Found in old fashioned lacto-fermented foods.

Saturated Fats: Strengthen the immune system. Needed for proper use of the essential fatty acids. The lungs cannot function without saturated fats. Found mostly in animal foods.

Long-Chain Fatty Acids: Arachidonic acid (AA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) help fight cancer on the cellular level. They are found mostly in animal foods such as butter, organ meats, cod liver oil and seafood. Co-enzyme Q₁₀: Highly protective against cancer. Found only in animal foods.

Compounds in Processed Foods that Can Cause Cancer

Trans Fatty Acids: Imitation fats in shortenings, margarines and most commercial baked goods and snack foods. Strongly associated with cancer of the lungs and reproductive organs.

Rancid fats: Industrial processing creates rancidity (free radicals) in commercial vegetable oils.

Omega-6 fatty acids: Although needed in small amounts, an excess can contribute to cancer. Dangerously high levels of omega-6 fatty acids are due to the overuse of vegetable oils in modern diets.

MSG: Associated with brain cancer. Found in almost all processed foods, even when “MSG” does not appear on the label. Flavorings, spice mixes and hydrolyzed protein contain MSG.

Aspartame: Imitation sweetener in diet foods and beverages. Associated with brain cancer.

Pesticides: Associated with many types of cancer. Found in most commercial vegetable oils, fruit juices, vegetables and fruits.

Hormones: Found in animals raised in confinement on soy and grains. Plant-based hormones are plentiful in soy foods.

Artificial Flavorings and Colors: Associated with various types of cancers, especially when consumed in large amounts in a diet of junk food.

Refined Carbohydrates: Sugar, high fructose corn syrup and white flour are devoid of nutrients. The body uses up nutrients from other foods to process refined carbohydrates. Tumor growth is associated with sugar consumption.

More deep explanations concerning foods to preventing cancer could be found in great articles in 1001HealthSecret.com as follow:

• Cancer Inhibitors in Food
• The Right Vitamin A to Prevent Cancer
• Vitamin C and Cancer

]]> http://pilihsehat.wordpress.com/2010/02/18/traditional-diets-prevent-you-from-cancer-processed-foods-dont/feed/ 4 Adhi http://pilihsehat.wordpress.com/2010/02/17/anda-depresi-makanlah-lebih-banyak-ikan/ http://pilihsehat.wordpress.com/2010/02/17/anda-depresi-makanlah-lebih-banyak-ikan/#comments Wed, 17 Feb 2010 05:01:44 +0000 Ir. Adhi Hartono http://pilihsehat.wordpress.com/?p=45 ]]> Otot dan tulang terbuat dari protein dan mineral, tetapi otak adalah rumah yang dibangun oleh lemak. Otak kita, khususnya, lapar akan lemak omega-3 yang banyak terkandung dalam ikan. Meskipun organ lain dapat mengatur (walaupun kurang ideal) rasio dari 4 bagian lemak omega-6 dan satu bagian lemak omega-3, otak tampaknya membutuhkan jumlah yang seimbang antara lemak omega-6 dan lemak omega-3. Mengapa? Tidak seperti jaringan tubuh lain, otak tidak bisa membuat DHA dan EPA dari minyak nabati seperti kenari dan biji pohon rami. Dalam jargon gizi, otak memiliki “kebutuhan mutlak” (berlawanan dengan”kebutuhan kondisional”) akan DHA dan EPA, yang hanya ditemukan dalam ikan.

Inilah alasan utama kenapa kita dianjurkan makan lebih banyak ikan, terutama ikan laut yang banyak kandungan lemaknya. Allah sendiri bahkan menghalalkan seluruh jenis ikan di laut, termasuk bangkainya sekalipun.

Jika diperlukan, Anda bisa mengonsumsi suplemen minyak ikan. Banyak suplemen minyak ikan yang beredar di pasaran, sehingga Anda harus berhati-hati dalam memilih kualitas yang baik. Untuk itu, Anda harus memiliki pengetahuan yang memadai tentang seluk-beluk lemak, ikan dan hal lain yang berkaitan.

Apa itu Lemak Omega-3 dan Omega-6?

Asam lemak omega-3 adalah asam lemak esensial yang tidak bisa diproduksi oleh tubuh dan harus diperoleh dari makanan. Asam lemak ini terutama terdapat dalam minyak ikan (fish oils), memiliki manfaat anti peradangan dan  mendukung normalnya fungsi kardiovaskular Anda.  ALA (alpha-linoleic acid) – lemak nabati dalam biji rami, walnut, purslane – dan EPA serta DHA (dalam minyak ikan) adalah lemak omega-3.

Sama dengan omega-3, asam lemak omega-6 adalah asam lemak esensial. Asam lemak ini terutama terdapat dalam minyak nabati (vegetable oils), mendukung kulit yang sehat dan kenyal.  GLA (gamma-linoleic acid) dan asam arachidonic adalah lemak omega-6.

Baik  omega-3 maupun omega-6  termasuk kategori lemak tak jenuh ganda (polyunsaturated fat) yang berwujud cair pada temperatur kamar.

Keluarga omega penting untuk memproduksi eikosanoid-eikosanoid,  “rajanya” hormon dalam tubuh kita. Makanan buatan pabrik kurang mengandung lemak omega-3, yang dapat menyebabkan obesitas, diabetes, penyakit jantung, kanker, dan depresi.

Apa itu DHA dan EPA?

Marilah kita refresh sejenak tentang DHA dan EPA. DHA(docosahexaenoic acid) ialah lemak omega-3 yang penting bagi membran sel, terutama otak, mata, dan sel sperma. Separuh lemak yang ada pada otak adalah DHA. Ditemukan terutama dalam ikan, DHA digunakan untuk membentuk EPA. DHA dapat dibentuk dalam tubuh melalui asam alfa linoleat (alpha linoleic acid/ALA), asam lemak esensial, tetapi ikan adalah sumber terbaik.

EPA (eicosapentaenoic acid) ialah lemak omega-3 yang terutama banyak ditemukan dalam ikan. EPA diperlukan untuk membentuk eicosanoids, hormon yang sangat kuat yang mengendalikan semua aktifitas sel. EPA dapat dibentuk di dalam tubuh dari asam alfa-linoleat (ALA), suatu asam lemak esensial.

Manfaat Ikan, DHA dan EPA

Tanpa DHA dan EPA yang memadai, selaput sel otak tidak berfungsi dengan semestinya. Sebagian besar penelitian baru menegaskan bahwa ikan adalah makanan untuk berpikir. Pada 2005, Archieves of Neurology melaporkan bahwa pria dan wanita tua yang mengonsumsi lebih banyak ikan memiliki pikiran yang tajam dan daya ingat yang lebih baik.

Kesehatan jiwa adalah salah astu penggunaan minyak ikan sebagai pengobatan yang paling menarik. Lemak omega-3 dapat sekuat obat-obatan yang diresepkan oleh seorang psikiater, bahkan untuk depresi serius. Studi populasi, penelitian, dan pengalaman klinis dengan pasien depresi, semua mengatakan bahwa minyak ikan (fish oil) dapat mencegah dan mengobati depresi. Ahli omega-3, Dr.Joseph Hibbeln, telah menemukan bahwa perbedaan tingkat depresi di seluruh negar dapat diprediksi dengan memperhatikan banyaknya konsumsi ikan.

Analisis laboratoruim menunjukkan bahwa otak yang depresi memiliki lebih sedikit lemak omega-3 dan lebih banyak lemak omega-6. Akhirnya, bukti klinis menjadi semakin banyak: para dokter telah meresepkan lemak omega-3 untuk depresi berat, depresi pasca melahirkan, gangguan bipolar, dan skizofrenia dengan hasil yang mengagumkan.

Risiko Kekurangan Omega-3

Risiko kekurangan lemak omega-3 (dalam minyak ikan) terhadap kesehatan kejiwaan dimulai di kandungan dan berlanjut sepanjang hayat. Bayi memiliki kebutuhan DHA dan EPA yang sangat besar, khususnya di paruh kedua kehamilan, yaitu saat pertumbuhan sang bayi sebagian besar tergantung pada lemak.

Bayi yang mengonsumsi susu formula dan mereka yang disusui oleh ibu yang kekurangan omega-3 gagal mengembangkan fungsi visual/penglihatan dan kejiwaan yang semestinya. Bayi prematur, khususnya, rentan karena mereka pengubah ALA menjadi DHA dan EPA yang buruk. Dalam salah satu studi , bayi prematur yang diberi makan minyak jagung memiliki mata yang tidak berkembang dan penglihatan yang buruk. Sementara itu, bayi prematur yang  diberi makan minyak ikan kondisinya sama baiknya dengan bayi yang duberi ASI secara penuh.

Sehingga, bahkan jika situasinya tidak ideal – dimana bayi prematur punya risiko yang jauh lebih besar – maka minyak ikan dapat membuat situasinya menjadi berbeda.

( bersambung )


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