In brief, the above article says: According to research done by a U.C., the car dashboard, sofa, air freshener will emit Benzene, a cancer causing toxin (carcinogen). In addition to causing cancer, it poisons your bones, causes anemia, and reduces white blood cells. Prolonged exposure will cause Leukemia, increasing the risk of cancer. May also cause miscarriage.
Acceptable Benezene level indoors is 50 mg per sq. ft. A car parked indoors with the windows closed will contain 400-800 mg of Benezene. If parked outdoors under the sun at a temperature above 60 degrees F, the Benezene level goes up to 2000-4000 mg, 40 times the acceptable level. The people inside the car will inevitably inhale an excess amount of the toxin.
It is recommended that you open the windows and door to give time for the interior to air out before you enter. Benzene is a toxin that affects your kidney and liver, and is difficult for your body to expel.
October 26, 2008
October 19, 2008
Correct way cooking instant noodles
Ah... Instant noodles, it's bad for health, counting the calories and the sodium and MSG inside, but in the busy cities of most countries, and with the way how marketing side is promoting, instant noodles has become quite a norm to the society.
I know many may disagree that we should continue to consume instant noodles, but when we just can't avoid having a quick fill of the stomach and ahead with the rush of assignments we have in hand, there are some tips and reminders you need to know about cooking instant noodles.
Normally, we cook the instant noodles byputting the noodles into a pot with water, throw in the powder and let it cook for 3 mins.
Believe it or not, this is the WRONG method of cooking the instant noodles.
By doing this, when we actually boil the ingredients in the powder, normally with MSG, it will change the molecular structures of the MSG causing it to be toxic. The other thing that you may or may not realized is that, the noodles are coated with wax and it will take around 4 to 5 days for the body to excrete the wax after you have taken the noodles.
The Correct Way
which you may or may not know
1. boil the noodles in a pot with water.
2. once the noodles is cooked, take out the noodles, and throw away the water which contains wax.
3. boil another pot of water till boiling and put the noodles into the hot boiling water and then shut the fire.
4. only at this stage when the fire is off, and while the water is very hot, put the ingredient with the powder into the water, to make noodle soup.
5. however, if you need dry noodles, take out the noodles n add the ingredient with the powder and toss it to get dry noodles.
Hope this piece of information is of importance to your health in relation to eating instant noodles and please apply this cooking method with immediate effect.
I know many may disagree that we should continue to consume instant noodles, but when we just can't avoid having a quick fill of the stomach and ahead with the rush of assignments we have in hand, there are some tips and reminders you need to know about cooking instant noodles.
Normally, we cook the instant noodles byputting the noodles into a pot with water, throw in the powder and let it cook for 3 mins.
Believe it or not, this is the WRONG method of cooking the instant noodles.
By doing this, when we actually boil the ingredients in the powder, normally with MSG, it will change the molecular structures of the MSG causing it to be toxic. The other thing that you may or may not realized is that, the noodles are coated with wax and it will take around 4 to 5 days for the body to excrete the wax after you have taken the noodles.
The Correct Way
which you may or may not know
1. boil the noodles in a pot with water.
2. once the noodles is cooked, take out the noodles, and throw away the water which contains wax.
3. boil another pot of water till boiling and put the noodles into the hot boiling water and then shut the fire.
4. only at this stage when the fire is off, and while the water is very hot, put the ingredient with the powder into the water, to make noodle soup.
5. however, if you need dry noodles, take out the noodles n add the ingredient with the powder and toss it to get dry noodles.
Hope this piece of information is of importance to your health in relation to eating instant noodles and please apply this cooking method with immediate effect.
October 12, 2008
Omega-3 Fatty Acid
Omega-3 fatty acids are extraordinarily important to health. Whilst their cousins, the Omega-6 fatty acids are abundant in all sorts of vegetable oils and meats, the omega-3's (including EPA) are much harder to come by. They can be found in oily fish (salmon, mackerel, trout) as well as some seeds and nuts, including walnuts, flax seeds and pumpkin seeds. Unfortunately, however, most of us are not including enough of these items in our diet - if we are including any at all!
A recent study discovered that, in the USA, 25% of adults tested had so little Omega-3 fatty acid in their blood that it was undetectable, i.e. there was none present. Now, that would be bad for any nutrient, but Omega-3 fats are the main building block of the brain and nervous system, so if you haven't got them . . . . don't expect your brain or nervous system to work as well as it should!
Firstly, you can try to add into your diet the foods that contain EPA, listed above, to which can be added grass-fed beef (grain-fed beef has NO omega-3 content). In doing this, bear in mind that some Governments, such as the UK are now recommending that you eat no more than 200g of sea-fish a week, due to the levels of toxins such as dioxin and mercury in fish, especially fish livers, where toxins concentrate.
Secondly, and this goes for most people, you should add a high-quality EPA supplement to your diet. Be sure that the fish oil used to produce it is from sources that filter out all the toxins (we only know of one manufacturer that uses this expensive process, but charges no more for their oil than others), is PURE Omega-3 and is not diluted with other oils, e.g. vegetable oils.
Essential qualities of Omega-3 Fatty acid
Make sure it is PURE Omega-3
Check it is undiluted
Ask if dioxin has been removed
Pregnancy warning.
By the time most mothers come to term, their bodies are completely exhausted of the Omega-3 fatty acids DHA and EPA, which are the main building blocks of the baby's brain and nerves. For a healthy baby, and to help prevent premature birth you MUST include these supplements in your diet, taking note of the required qualities above.
A recent study discovered that, in the USA, 25% of adults tested had so little Omega-3 fatty acid in their blood that it was undetectable, i.e. there was none present. Now, that would be bad for any nutrient, but Omega-3 fats are the main building block of the brain and nervous system, so if you haven't got them . . . . don't expect your brain or nervous system to work as well as it should!
Firstly, you can try to add into your diet the foods that contain EPA, listed above, to which can be added grass-fed beef (grain-fed beef has NO omega-3 content). In doing this, bear in mind that some Governments, such as the UK are now recommending that you eat no more than 200g of sea-fish a week, due to the levels of toxins such as dioxin and mercury in fish, especially fish livers, where toxins concentrate.
Secondly, and this goes for most people, you should add a high-quality EPA supplement to your diet. Be sure that the fish oil used to produce it is from sources that filter out all the toxins (we only know of one manufacturer that uses this expensive process, but charges no more for their oil than others), is PURE Omega-3 and is not diluted with other oils, e.g. vegetable oils.
Essential qualities of Omega-3 Fatty acid
Make sure it is PURE Omega-3
Check it is undiluted
Ask if dioxin has been removed
Pregnancy warning.
By the time most mothers come to term, their bodies are completely exhausted of the Omega-3 fatty acids DHA and EPA, which are the main building blocks of the baby's brain and nerves. For a healthy baby, and to help prevent premature birth you MUST include these supplements in your diet, taking note of the required qualities above.
October 08, 2008
Heart Disease
Although heart disease takes many forms, we are concerned here with ischemic heart disease (IHD) in its various guises.
Ischemia (lack of oxygen due to low blood flow), causes many problems, from angina to Myocardial Infarction (MI, Heart Attack) and strokes to gangrene. What is clear is that none of these consequences are pleasant and most are life-threatening.
All cells in our body require oxygen and glucose to survive. When the supply of these vital nutrients is cut off (or severely reduced, so that the cell can't function properly), two things happen. First of all, the cell goes into "survival mode", reducing its activities so that it conserves what little oxygen and glucose it has. Some cells may be able to last longer than others in this mode. However, few, if any cells will be able to carry out their normal functions under these conditions and most will start to malfunction.
Once the internal stores of oxygen and glucose are used up, the cell can no longer survive and dies (called necrosis). This may not be too bad if we are talking about a hair follicle, but can be catstrophic if we are talking about, for example myocardial (or heart muscle) cells, as is the case with ischemic heart disease.
What is worse is that, these problems rarely affect single cells, they usually affect whole groups of cells, or even whole organs. Clearly, the bigger the area afected, the worse the consequences are likely to be. If the heart disease is severe enough to affect the whole heart, total necrosis results and the consequence is a massive heart attack, which is invariably fatal.
So what causes heart disease and what can we do about it?
Perhaps one of the biggest scandals of the twentieth century is the way we have been led to believe that cholesterol causes heart disease. This fabrication, created by the propaganda machines of the food oil industry, was put together in the 1940's and 50's, when hydrogenation of vegetable oils was discovered and enabled the creation of butter replacements.
A market had to be found for these new-fangle margarines, and sothe public and the medical fraternity alike were fed a bunkum story that saturated fat led to clogged arteries and therefore heart disease. The fact that we had been eating saturated fat (from butter, cheese, eggs and meat) for centuries, even milennia WITHOUT heart disease (which only appeared when margerines were introduced!) was deemed irrelevant and after the AHA, everyone else jumped on the bandwagon that has careered out of control for decades.
The truth is that saturated fat PROTECTS against heart disease, and artificial, chemically changed fats such as margerines are a leading CAUSE of heart disease. Unfortunatel, the researchers who have proved this time and time again are not only starved of research funding (by "health" organizations largely supported by the food oil industry), they are also prevented from publishing their results in the "prestigious" journals controlled by the same bodies!
So what is the real cause of heart disease?
Cholesterol is not the CAUSE of heart disease, it is merely the SIGN of a bigger problem, namely nutritional deficiency, specifically of vitamin C.
What's that? Heart disease can't be caused by food, you say? Then why believe it is caused by cholesterol?
Simply put, we do not take in enough vitamin C these days to maintain our artery walls (vitamin C is the main component of collagen, from which arteries are constructed). To stop us from bleeding to death, the continual damage being done to our artery cells means they have to be repaired. However, if we can't make collagen (because we don't have enough vitamin C), we can't repair the holes.
Enter cholesterol. Cholesterol acts as the body's "band-aid", repairing the holes in the artery wall by sticking to the hole and blocking it. It is when this happens repeatedly that cholesterol build up in the artery, blocking it and leading to heart disease.
But saying that cholesterol causes heart disease is like saying liver spots cause old age - it is merely a sign that something else is going on!
So what about margerines? How are they involved?
Well, the trans-fats that are created when vegetable oils are hydrogenated are not like normal fats. Normal, CIS-fats are a curved molecule, which means that one side is "open" for the binding of enzymes required for many cell functions. However, due to their structure, trans-fats are flat, straight molecules, that the enzyme can't bind to.
Normally, this might not be such a bad thing, but when these fats are taken up by cells, such as the artery cells, and used in the cell-wall structure, this means that these cells can't respond to the enzymes they normally would, as the enzymes can't bind to them - this is a VERY bad situation and causes all sorts of cell dysfunction.
In addition to this, the trans fats, instead of being supple and strong, are brittle and weak. this means that where cells have used these fats in their structure, the cells are weak and can easily be pushed aside, ruptured or stetched, like a balloon.
When this happens in an artery cell, and it is stretched by the high-pressure blood flowing in the artery, the cell stretches and eventually ruptures, leading to yet-more of the damage that cholesterol must repair, and eventually various forms of heart disease.
It is for this simple reason that margerines are known to be directly related to heart disease, and why everyone, but especially those with heart disease should AVOID MARGERINE AND ALL HYDROGENATED VEGETABLE OILS.
Ischemia (lack of oxygen due to low blood flow), causes many problems, from angina to Myocardial Infarction (MI, Heart Attack) and strokes to gangrene. What is clear is that none of these consequences are pleasant and most are life-threatening.
All cells in our body require oxygen and glucose to survive. When the supply of these vital nutrients is cut off (or severely reduced, so that the cell can't function properly), two things happen. First of all, the cell goes into "survival mode", reducing its activities so that it conserves what little oxygen and glucose it has. Some cells may be able to last longer than others in this mode. However, few, if any cells will be able to carry out their normal functions under these conditions and most will start to malfunction.
Once the internal stores of oxygen and glucose are used up, the cell can no longer survive and dies (called necrosis). This may not be too bad if we are talking about a hair follicle, but can be catstrophic if we are talking about, for example myocardial (or heart muscle) cells, as is the case with ischemic heart disease.
What is worse is that, these problems rarely affect single cells, they usually affect whole groups of cells, or even whole organs. Clearly, the bigger the area afected, the worse the consequences are likely to be. If the heart disease is severe enough to affect the whole heart, total necrosis results and the consequence is a massive heart attack, which is invariably fatal.
So what causes heart disease and what can we do about it?
Perhaps one of the biggest scandals of the twentieth century is the way we have been led to believe that cholesterol causes heart disease. This fabrication, created by the propaganda machines of the food oil industry, was put together in the 1940's and 50's, when hydrogenation of vegetable oils was discovered and enabled the creation of butter replacements.
A market had to be found for these new-fangle margarines, and sothe public and the medical fraternity alike were fed a bunkum story that saturated fat led to clogged arteries and therefore heart disease. The fact that we had been eating saturated fat (from butter, cheese, eggs and meat) for centuries, even milennia WITHOUT heart disease (which only appeared when margerines were introduced!) was deemed irrelevant and after the AHA, everyone else jumped on the bandwagon that has careered out of control for decades.
The truth is that saturated fat PROTECTS against heart disease, and artificial, chemically changed fats such as margerines are a leading CAUSE of heart disease. Unfortunatel, the researchers who have proved this time and time again are not only starved of research funding (by "health" organizations largely supported by the food oil industry), they are also prevented from publishing their results in the "prestigious" journals controlled by the same bodies!
So what is the real cause of heart disease?
Cholesterol is not the CAUSE of heart disease, it is merely the SIGN of a bigger problem, namely nutritional deficiency, specifically of vitamin C.
What's that? Heart disease can't be caused by food, you say? Then why believe it is caused by cholesterol?
Simply put, we do not take in enough vitamin C these days to maintain our artery walls (vitamin C is the main component of collagen, from which arteries are constructed). To stop us from bleeding to death, the continual damage being done to our artery cells means they have to be repaired. However, if we can't make collagen (because we don't have enough vitamin C), we can't repair the holes.
Enter cholesterol. Cholesterol acts as the body's "band-aid", repairing the holes in the artery wall by sticking to the hole and blocking it. It is when this happens repeatedly that cholesterol build up in the artery, blocking it and leading to heart disease.
But saying that cholesterol causes heart disease is like saying liver spots cause old age - it is merely a sign that something else is going on!
So what about margerines? How are they involved?
Well, the trans-fats that are created when vegetable oils are hydrogenated are not like normal fats. Normal, CIS-fats are a curved molecule, which means that one side is "open" for the binding of enzymes required for many cell functions. However, due to their structure, trans-fats are flat, straight molecules, that the enzyme can't bind to.
Normally, this might not be such a bad thing, but when these fats are taken up by cells, such as the artery cells, and used in the cell-wall structure, this means that these cells can't respond to the enzymes they normally would, as the enzymes can't bind to them - this is a VERY bad situation and causes all sorts of cell dysfunction.
In addition to this, the trans fats, instead of being supple and strong, are brittle and weak. this means that where cells have used these fats in their structure, the cells are weak and can easily be pushed aside, ruptured or stetched, like a balloon.
When this happens in an artery cell, and it is stretched by the high-pressure blood flowing in the artery, the cell stretches and eventually ruptures, leading to yet-more of the damage that cholesterol must repair, and eventually various forms of heart disease.
It is for this simple reason that margerines are known to be directly related to heart disease, and why everyone, but especially those with heart disease should AVOID MARGERINE AND ALL HYDROGENATED VEGETABLE OILS.
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