" 10 NewUses for Olive Oil
1. Shine stainless steel.* Many cleaning standbys, such as ammonia, can dull and even corrode chrome or stainless steel. Olive oil, however, is a safe and effective shining agent.
2. Dust wooden furniture.* Apply a bit of oil to a cloth, and wipe.
3. Prevent wax from sticking to a candle holder.* Rub a thin coat on the base of the holder before inserting the candle. Dripped wax should peel away easily.
4. Silence squeaky doors.* Lubricate hinges by applying a small amount to a cloth, then wiping the top of the hinges so that the oil runs down the sides.
5. Moisturize cuticles.* Apply a small amount of olive oil to your nail
beds.
6. Remove eye makeup.* Dab a little under the eyes, and rinse off with a washcloth.
7. Condition your hair. *Warm 1/2 cup olive oil, and liberally apply it to your hair. Cover your hair with a plastic grocery bag, then wrap it in a towel. Let it set for 45 minutes, then shampoo and thoroughly rinse.
8. Shave. *Olive oil not only makes it easier for the blade to glide over your face or legs, but it moisturizes your skin as well.
9. Unstick a zipper.* Using a cotton swab, apply a drop to lubricate the teeth. (Avoid touching the fabric.) The zipper should move up and down freely.
10. Recondition an old baseball glove. *Just work the oil into the dry areas of your mitt with a soft cloth, let it set for 30 minutes, then wipe
sábado, 25 de diciembre de 2010
sábado, 18 de diciembre de 2010
Ajo
Descubren
> porque el ajo es tan saludable
>
> En una Universidad de Canadá afirman haber descubierto porque
> se verifican tantos saludables y medicinales efectos al
> utilizar este vegetal.
>
> Desde hace mucho tiempo los nutricionistas saben que un compuesto
> que se encuentra en el ajo, denominado alicina, es el
> responsable del fuerte aroma y del particular sabor de esta
> hortaliza.
>
> Pero, además de saborizante, esta molécula es un poderoso
> antioxidante. Sin embargo, los investigadores no habían
> podido determinar cómo funcionaba la alicina ni en qué se
> asemejaba a otros antioxidantes, que –se
> sabe-
> frenan los efectos dañinos que los radicales libres causan
> en las células del cuerpo.
>
> "La ciencia no entendía a fondo por qué el ajo logra efectos
> antioxidantes tan efectivos, ya que es una verdura que
> parece carecer de una concentración significativa de los
> diversos tipos de compuestos que –usualmente-
> son los responsables de generar esa alta actividad
> antioxidante (y saludable) en las plantas.
> Así es como funcionan los flavonoides encontrados –por
> ejemplo, en el té verde o en las uvas", afirmó Derek
> Pratt, profesor de química de la Queens University, en Ontario,
> Canadá, en un comunicado de prensa.
>
> Y Ptratt agregó: "si la alicina era la responsable de la
> actividad en el ajo, queríamos averiguar cómo lograba
> funcionar en forma tan efectiva".
>
> LO QUE SE ENCONTRO
En una serie de experimentos de laboratorio, Pratt y su equipo
> de colaboradores determinaron que la descomposición de la
> alicina en subproductos generaba –entre
> otras nuevas moléculas- ácido sulfónico, un
> elemento que reacciona en forma veloz y violenta frente a
> los radicales libres.
>
> "Básicamente, la alicina debe descomponerse para poder generar sus
> potentes acciones antioxidantes. Y es la reacción entre el
> ácido sulfónico y los radicales libres la que es tan
> rápida. "Hasta ahora no conocíamos compuestos, ni
> naturales ni sintéticos, que reaccionaran en forma tan
> efectiva ante los radicales libres" afirmó Pratt.
> "Aunque el ajo es una planta que viene siendo utilizada desde hace
> siglos como medicamento, hasta ahora no habíamos encontrado
> una explicación convincente de porqué el ajo resulta algo
> tan bueno para la salud", concluyó el experto.
> "Creo que hemos dado un paso importante en el descubrimiento de
> los mecanismos bioquímicos que pueden aclarar los
> beneficios saludables del ajo".
> porque el ajo es tan saludable
>
> En una Universidad de Canadá afirman haber descubierto porque
> se verifican tantos saludables y medicinales efectos al
> utilizar este vegetal.
>
> Desde hace mucho tiempo los nutricionistas saben que un compuesto
> que se encuentra en el ajo, denominado alicina, es el
> responsable del fuerte aroma y del particular sabor de esta
> hortaliza.
>
> Pero, además de saborizante, esta molécula es un poderoso
> antioxidante. Sin embargo, los investigadores no habían
> podido determinar cómo funcionaba la alicina ni en qué se
> asemejaba a otros antioxidantes, que –se
> sabe-
> frenan los efectos dañinos que los radicales libres causan
> en las células del cuerpo.
>
> "La ciencia no entendía a fondo por qué el ajo logra efectos
> antioxidantes tan efectivos, ya que es una verdura que
> parece carecer de una concentración significativa de los
> diversos tipos de compuestos que –usualmente-
> son los responsables de generar esa alta actividad
> antioxidante (y saludable) en las plantas.
> Así es como funcionan los flavonoides encontrados –por
> ejemplo, en el té verde o en las uvas", afirmó Derek
> Pratt, profesor de química de la Queens University, en Ontario,
> Canadá, en un comunicado de prensa.
>
> Y Ptratt agregó: "si la alicina era la responsable de la
> actividad en el ajo, queríamos averiguar cómo lograba
> funcionar en forma tan efectiva".
>
> LO QUE SE ENCONTRO
En una serie de experimentos de laboratorio, Pratt y su equipo
> de colaboradores determinaron que la descomposición de la
> alicina en subproductos generaba –entre
> otras nuevas moléculas- ácido sulfónico, un
> elemento que reacciona en forma veloz y violenta frente a
> los radicales libres.
>
> "Básicamente, la alicina debe descomponerse para poder generar sus
> potentes acciones antioxidantes. Y es la reacción entre el
> ácido sulfónico y los radicales libres la que es tan
> rápida. "Hasta ahora no conocíamos compuestos, ni
> naturales ni sintéticos, que reaccionaran en forma tan
> efectiva ante los radicales libres" afirmó Pratt.
> "Aunque el ajo es una planta que viene siendo utilizada desde hace
> siglos como medicamento, hasta ahora no habíamos encontrado
> una explicación convincente de porqué el ajo resulta algo
> tan bueno para la salud", concluyó el experto.
> "Creo que hemos dado un paso importante en el descubrimiento de
> los mecanismos bioquímicos que pueden aclarar los
> beneficios saludables del ajo".
viernes, 10 de diciembre de 2010
Turmeric
Turmeric can prevent diabetes
10 Oct 2008, 1828 hrs IST,IANS
BANGALORE: Indian scientists have found yet another reason why turmeric should be part of our daily diet.
Lab experiments in the past have shown that curcumin - the yellowish component of the Indian curry spice turmeric - is able to fight skin, breast and other tumour cells. It is also known to lower the chances of getting Alzheimer's disease and haemorrhagic stroke.
Now a team at the Madras Diabetes Research Foundation (MDRF) in Chennai reports that curcumin also blocks a key biological pathway needed for development of diabetic retinopathy, an eye complication among diabetics that leads to blindness if untreated.
"This is the first scientifically documented evidence of the molecular action of curcumin against diabetic retinopathy," the researchers claim in a report published in a recent issue of Investigative Ophthalmology & Visual Science.
The study was prompted by an interesting observation made by the MDRF team while analysing the data from an epidemiology study it had completed in urban Chennai earlier.
The study showed that the prevalence of diabetic retinopathy in Indians is lower than that reported among Europeans suggesting there could be something in the diet that gave protection to Indians. What was that something?
"We suspected it was turmeric," says Mohan Rema, chief ophthalmologist and vice-president at MDRF. The hunch turned out to be correct.
In diabetic retinopathy, abnormal new blood vessels grow in the retina - the light sensitive layer lining the back of the eye - due to a process called "angiogenesis". These new vessels are thin and fragile and tend to bleed resulting in sudden and total loss of vision.
Angiogenesis that involves the growth of new blood vessels from pre-existing vessels is a normal process as in wound healing. But this is also a key step that helps tumours to grow. Angiogenesis inhibitors (or anti-antigenic drugs) prevent the formation of new blood vessels so that the tumour cannot grow.
"Our guess was that curcumin which shows anti-angiogenic effects against various cancers may also inhibit the growth of new blood vessels in the retina and thereby prevent diabetic retinopathy," said Muthuswamy Balasubramanyam, cell biologist and assistant director of MDRF who is one of the authors of the paper describing the study. "Our laboratory experiments have confirmed this.."
Diabetic retinopathy results when the so called "endothelial cells" that line the inside of retinal blood vessels proliferate and migrate away from the parent vessels to form a network of new fragile micro capillaries which bleed.
"We have demonstrated that curcumin inhibits the migration of cells thereby blocking a key step that leads to retinopathy," Balasubramanyam said. Other authors of this work include research scholars Zaheer Sameermahmood and Thangavel Saravanan.
Turmeric which is a major ingredient of curry has been consumed for thousands of years and has been used in traditional Indian, Chinese, and Western herbal medicine.
While much of the world literature dealt with the anti-cancer actions of curcumin, the work at MDRF for the first time emphasizes its use against diabetic retinopathy, the scientists said.
Headed by Viswanathan Mohan, a renowned diabetologist, MDRF is exclusively devoted to research on diabetes and its vascular complication.
10 Oct 2008, 1828 hrs IST,IANS
BANGALORE: Indian scientists have found yet another reason why turmeric should be part of our daily diet.
Lab experiments in the past have shown that curcumin - the yellowish component of the Indian curry spice turmeric - is able to fight skin, breast and other tumour cells. It is also known to lower the chances of getting Alzheimer's disease and haemorrhagic stroke.
Now a team at the Madras Diabetes Research Foundation (MDRF) in Chennai reports that curcumin also blocks a key biological pathway needed for development of diabetic retinopathy, an eye complication among diabetics that leads to blindness if untreated.
"This is the first scientifically documented evidence of the molecular action of curcumin against diabetic retinopathy," the researchers claim in a report published in a recent issue of Investigative Ophthalmology & Visual Science.
The study was prompted by an interesting observation made by the MDRF team while analysing the data from an epidemiology study it had completed in urban Chennai earlier.
The study showed that the prevalence of diabetic retinopathy in Indians is lower than that reported among Europeans suggesting there could be something in the diet that gave protection to Indians. What was that something?
"We suspected it was turmeric," says Mohan Rema, chief ophthalmologist and vice-president at MDRF. The hunch turned out to be correct.
In diabetic retinopathy, abnormal new blood vessels grow in the retina - the light sensitive layer lining the back of the eye - due to a process called "angiogenesis". These new vessels are thin and fragile and tend to bleed resulting in sudden and total loss of vision.
Angiogenesis that involves the growth of new blood vessels from pre-existing vessels is a normal process as in wound healing. But this is also a key step that helps tumours to grow. Angiogenesis inhibitors (or anti-antigenic drugs) prevent the formation of new blood vessels so that the tumour cannot grow.
"Our guess was that curcumin which shows anti-angiogenic effects against various cancers may also inhibit the growth of new blood vessels in the retina and thereby prevent diabetic retinopathy," said Muthuswamy Balasubramanyam, cell biologist and assistant director of MDRF who is one of the authors of the paper describing the study. "Our laboratory experiments have confirmed this.."
Diabetic retinopathy results when the so called "endothelial cells" that line the inside of retinal blood vessels proliferate and migrate away from the parent vessels to form a network of new fragile micro capillaries which bleed.
"We have demonstrated that curcumin inhibits the migration of cells thereby blocking a key step that leads to retinopathy," Balasubramanyam said. Other authors of this work include research scholars Zaheer Sameermahmood and Thangavel Saravanan.
Turmeric which is a major ingredient of curry has been consumed for thousands of years and has been used in traditional Indian, Chinese, and Western herbal medicine.
While much of the world literature dealt with the anti-cancer actions of curcumin, the work at MDRF for the first time emphasizes its use against diabetic retinopathy, the scientists said.
Headed by Viswanathan Mohan, a renowned diabetologist, MDRF is exclusively devoted to research on diabetes and its vascular complication.
viernes, 3 de diciembre de 2010
The top five cancer-causing foods
The top five cancer-causing foods are:
Hot dogs
Because they are high in nitrates, the Cancer Prevention Coalition advises that children eat no more than 12 hot dogs a month. If you can't live without hot dogs, buy those made without sodium nitrate.
2. Processed meats and bacon
Also high in the same sodium nitrates found in hot dogs, bacon, and other processed meats raise the risk of heart disease. The saturated fat in bacon also contributes to cancer.
3. Doughnuts
Doughnuts are cancer-causing double trouble. First, they are made with white flour, sugar, and hydrogenated oils, then fried at high temperatures. Doughnuts, says Adams , may be the worst food you can possibly eat to raise your risk of cancer.
4. French fries
Like doughnuts, French fries are made with hydrogenated oils and then fried at high temperatures. They also contain cancer- causing acryl amides which occur during the frying process. They should be called cancer fries, not French fries, said Adams .
Chips, crackers, and cookies
All are usually made with white flour and sugar. Even the ones whose labels claim to be free of trans-fats generally contain small amounts of trans-fats.
BRAIN DAMAGING HABITS
1. No Breakfast
People who do not take breakfast are going to have a lower blood sugar level.
This leads to an insufficient supply of nutrients to the brain causing brain degeneration.
2. Overeating
It causes hardening of the brain arteries, leading to a decrease in mental power.
3. Smoking
It causes multiple brain shrinkage and may lead to Alzheimer disease.
4. High Sugar consumption
Too much sugar will interrupt the absorption of proteins and nutrients causing malnutrition and may interfere with brain development.
5. Air Pollution
The brain is the largest oxygen consumer in our body. Inhaling polluted air decreases the supply of oxygen to the brain, bringing about a decrease in brain efficiency.
6. Sleep Deprivation
Sleep allows our brain to rest. Long term deprivation from sleep will accelerate the death of brain cells.
7. Head covered while sleeping
Sleeping with the head covered increases the concentration of carbon dioxide and decrease concentration of oxygen that may lead to brain damaging effects.
8. Working your brain during illness
Working hard or studying with sickness may lead to a decrease in effectiveness of the brain as well as damage the brain.
9. Lacking in stimulating thoughts
Thinking is the best way to train our brain, lacking in brain stimulation thoughts may cause brain shrinkage.
10. Talking Rarely
Intellectual conversations will promote the efficiency of the brain
The main causes of liver damage are:
1. Sleeping too late and waking up too late are main cause.
2. Not urinating in the morning.
3. Too much eating.
4. Skipping breakfast.
5. Consuming too much medication.
6. Consuming too much preservatives, additives, food coloring, and artificial sweetener.
7. Consuming unhealthy cooking oil. As much as possible reduce cooking oil use when frying, which includes even the best cooking oils like olive oil. Do not consume fried foods when you are tired, except if the body is very fit.
8. Consuming raw (overly done) foods also add to the burden of liver.
Veggies should be eaten raw or cooked 3-5 parts. Fried veggies should be finished in one sitting, do not store.
We should prevent this without necessarily spending more. We just have to adopt a good daily lifestyle and eating habits. Maintaining good eating habits and time condition are very important for our bodies to absorb and get rid of unnecessary chemicals according to 'schedule.'
Hot dogs
Because they are high in nitrates, the Cancer Prevention Coalition advises that children eat no more than 12 hot dogs a month. If you can't live without hot dogs, buy those made without sodium nitrate.
2. Processed meats and bacon
Also high in the same sodium nitrates found in hot dogs, bacon, and other processed meats raise the risk of heart disease. The saturated fat in bacon also contributes to cancer.
3. Doughnuts
Doughnuts are cancer-causing double trouble. First, they are made with white flour, sugar, and hydrogenated oils, then fried at high temperatures. Doughnuts, says Adams , may be the worst food you can possibly eat to raise your risk of cancer.
4. French fries
Like doughnuts, French fries are made with hydrogenated oils and then fried at high temperatures. They also contain cancer- causing acryl amides which occur during the frying process. They should be called cancer fries, not French fries, said Adams .
Chips, crackers, and cookies
All are usually made with white flour and sugar. Even the ones whose labels claim to be free of trans-fats generally contain small amounts of trans-fats.
BRAIN DAMAGING HABITS
1. No Breakfast
People who do not take breakfast are going to have a lower blood sugar level.
This leads to an insufficient supply of nutrients to the brain causing brain degeneration.
2. Overeating
It causes hardening of the brain arteries, leading to a decrease in mental power.
3. Smoking
It causes multiple brain shrinkage and may lead to Alzheimer disease.
4. High Sugar consumption
Too much sugar will interrupt the absorption of proteins and nutrients causing malnutrition and may interfere with brain development.
5. Air Pollution
The brain is the largest oxygen consumer in our body. Inhaling polluted air decreases the supply of oxygen to the brain, bringing about a decrease in brain efficiency.
6. Sleep Deprivation
Sleep allows our brain to rest. Long term deprivation from sleep will accelerate the death of brain cells.
7. Head covered while sleeping
Sleeping with the head covered increases the concentration of carbon dioxide and decrease concentration of oxygen that may lead to brain damaging effects.
8. Working your brain during illness
Working hard or studying with sickness may lead to a decrease in effectiveness of the brain as well as damage the brain.
9. Lacking in stimulating thoughts
Thinking is the best way to train our brain, lacking in brain stimulation thoughts may cause brain shrinkage.
10. Talking Rarely
Intellectual conversations will promote the efficiency of the brain
The main causes of liver damage are:
1. Sleeping too late and waking up too late are main cause.
2. Not urinating in the morning.
3. Too much eating.
4. Skipping breakfast.
5. Consuming too much medication.
6. Consuming too much preservatives, additives, food coloring, and artificial sweetener.
7. Consuming unhealthy cooking oil. As much as possible reduce cooking oil use when frying, which includes even the best cooking oils like olive oil. Do not consume fried foods when you are tired, except if the body is very fit.
8. Consuming raw (overly done) foods also add to the burden of liver.
Veggies should be eaten raw or cooked 3-5 parts. Fried veggies should be finished in one sitting, do not store.
We should prevent this without necessarily spending more. We just have to adopt a good daily lifestyle and eating habits. Maintaining good eating habits and time condition are very important for our bodies to absorb and get rid of unnecessary chemicals according to 'schedule.'
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