Do not turn on A/C immediately as soon as you enter the car!
Please open the windows after you enter your car and do not turn ON the air-conditioning immediately. According to a research done, the car dashboard, sofa, air freshener emits Benzene, a Cancer causing toxin (carcinogen- take note of the heated plastic smell in your car). 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 Benzene level indoors is 50 mg per sq. ft. A car parked indoors with the windows closed will contain 400-800 mg of Benzene. If parked outdoors under the sun at a temperature above 60 degrees F, the Benzene 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 toxins.
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 very difficult for your body to expel this toxic stuff.
Showing posts with label Reading and Experimenting. Show all posts
Showing posts with label Reading and Experimenting. Show all posts
Saturday, 13 June 2009
Friday, 20 March 2009
Effects of cold water
For those who like to drink cold water, this article is applicable to you.. It is nice to have a cup of cold drink after a meal. However, the cold water will solidify the oily stuff that you have just consumed. It will slow down the digestion. Once this "sludge" reacts with the acid, it will break down and be absorbed by the intestine faster than the solid food. It will line the intestine. Very soon, this will turn into fats and lead to cancer. It is best to drink hot soup or warm water after a meal.
A serious note about heart attacks - You should know that not every heart attack symptom is going to be the left arm hurting. Be aware of intense pain in the jaw line.
You may never have the first chest pain during the course of a heart attack. Nausea and intense sweating are also common symptoms. 60% of people who have a heart attack while they are asleep do not wake up. Pain in the jaw can wake you from a sound sleep. Let's be careful and be aware. The more we know the better chance we could survive.
A serious note about heart attacks - You should know that not every heart attack symptom is going to be the left arm hurting. Be aware of intense pain in the jaw line.
You may never have the first chest pain during the course of a heart attack. Nausea and intense sweating are also common symptoms. 60% of people who have a heart attack while they are asleep do not wake up. Pain in the jaw can wake you from a sound sleep. Let's be careful and be aware. The more we know the better chance we could survive.
Thursday, 19 March 2009
Friday, 6 February 2009
Static electricity in Petrol Stations
Static electricity in Petrol Stations
With the generalisation of self-service facilities in petrol stations people should be warned about the outbreak of fires resulting from static electricity while they are pouring in petrol.
150 cases of this type of fire have been investigated and the results were very surprising.
1- Of the 150 cases, more happened to women than men, due to their habit of getting in and out of the vehicle while the petrol is being poured in.
2- In the majority of cases the people had re-entered their cars when the hose was still pouring petrol out (the danger of the triggers on the nosepieces). When they finished refuelling and got out to remove the hose pistol the fire began, as a result of the static electricity.
3- The majority of those affected used rubber-soled footwear and clothes of synthetic fibres.
4- Never use mobile phones when filling up with fuel.
5- It is well known that it is the vapour that comes from the petrol that burns and causes the fire when it makes contact with static charges.
6- In twenty-nine of the cases analysed, the people re-entered their vehicles and later touched the pistols during the petrol fuelling process. This happened in cars of different varieties of makes and models.
7- Seventeen fires occurred before, during or immediately after the cap of the petrol tank was removed and before starting to fill up with petrol.
8- The static charge often results from when a passenger rubs their clothes against the upholstery of the seats on getting in or out of the vehicle. To avoid this, it is recommendable that NOBODY gets in or out of the vehicle while the petrol is being poured in. Movement in or out should only be done BEFORE starting, or when the fuelling is finished and the petrol cap placed.
9- MAXIMISE THE PRECAUTIONS if the petrol has spilt or splashed onto the ground. Highly inflammable vapours are immediately produced which can be ignited by sparks of static electricity from the turning on of electronic equipment (mobile phones, remote controls, etc.) or by the ignition of the vehicle itself. BEFORE starting up the engine again, the spilt petrol must be gathered or neutralised by the petrol station staff.
LOADING PETROLIN YOUR VEHICLE:
Stop, put the handbrake on and turn off the engine, radio and lights
NEVER: Never return to your vehicle while you are pouring in fuel.
AS A PRECAUTION:
Get used to closing the car door on getting out or into the vehicle and in this way the static electricity will be discharged on touching something metallic.
After closing the door TOUCH THE METAL PART OF THE BODYWORK before touching the petrol pump pistol. By doing this the static electricity in your body will be discharged on the metal and not on the pistol.
RESPECT THE SAFETY REGULATIONS
As mentioned, we undertake this as a daily task, both inside and outside the company. The following bulletin aims to raise public awareness of this danger.
With the generalisation of self-service facilities in petrol stations people should be warned about the outbreak of fires resulting from static electricity while they are pouring in petrol.
150 cases of this type of fire have been investigated and the results were very surprising.
1- Of the 150 cases, more happened to women than men, due to their habit of getting in and out of the vehicle while the petrol is being poured in.
2- In the majority of cases the people had re-entered their cars when the hose was still pouring petrol out (the danger of the triggers on the nosepieces). When they finished refuelling and got out to remove the hose pistol the fire began, as a result of the static electricity.
3- The majority of those affected used rubber-soled footwear and clothes of synthetic fibres.
4- Never use mobile phones when filling up with fuel.
5- It is well known that it is the vapour that comes from the petrol that burns and causes the fire when it makes contact with static charges.
6- In twenty-nine of the cases analysed, the people re-entered their vehicles and later touched the pistols during the petrol fuelling process. This happened in cars of different varieties of makes and models.
7- Seventeen fires occurred before, during or immediately after the cap of the petrol tank was removed and before starting to fill up with petrol.
8- The static charge often results from when a passenger rubs their clothes against the upholstery of the seats on getting in or out of the vehicle. To avoid this, it is recommendable that NOBODY gets in or out of the vehicle while the petrol is being poured in. Movement in or out should only be done BEFORE starting, or when the fuelling is finished and the petrol cap placed.
9- MAXIMISE THE PRECAUTIONS if the petrol has spilt or splashed onto the ground. Highly inflammable vapours are immediately produced which can be ignited by sparks of static electricity from the turning on of electronic equipment (mobile phones, remote controls, etc.) or by the ignition of the vehicle itself. BEFORE starting up the engine again, the spilt petrol must be gathered or neutralised by the petrol station staff.
LOADING PETROLIN YOUR VEHICLE:
Stop, put the handbrake on and turn off the engine, radio and lights
NEVER: Never return to your vehicle while you are pouring in fuel.
AS A PRECAUTION:
Get used to closing the car door on getting out or into the vehicle and in this way the static electricity will be discharged on touching something metallic.
After closing the door TOUCH THE METAL PART OF THE BODYWORK before touching the petrol pump pistol. By doing this the static electricity in your body will be discharged on the metal and not on the pistol.
RESPECT THE SAFETY REGULATIONS
As mentioned, we undertake this as a daily task, both inside and outside the company. The following bulletin aims to raise public awareness of this danger.
Wednesday, 28 January 2009
Popular Lifestyle of the Japanese
It is popular in Japan today to drink water immediately after waking up every morning. Furthermore, scientific tests have proven its value. We publish below a description of use of water for our readers. For old and serious diseases as well as modern illnesses the water treatment had been found successful by a Japanese medical society as a 100% cure for the following diseases:
Headache, body ache, heart system, arthritis, fast heart beat, epilepsy, excess fatness, bronchitis asthma, TB, meningitis, kidney and urine diseases, vomiting, gastritis, diarrhoea, piles, diabetes, constipation, all eye diseases, womb, cancer and menstrual disorders, ear nose and throat diseases.
METHOD OF TREATMENT
1. As you wake up in the morning before brushing teeth, drink 4 x 160ml glasses of water
2. Brush and clean the mouth but do not eat or drink anything for 45 minute
3. After 45 minutes you may eat and drink as normal.
4. After 15 minutes of breakfast, lunch and dinner do not eat or drink anything for 2 hours
5. Those who are old or sick and are unable to drink 4 glasses of water at the beginning may commence by taking little water and gradually increase it to 4 glasses per day.
6. The above method of treatment will cure diseases of the sick and others can enjoy a healthy life.
The following list gives the number of days of treatment required to cure/control/reduce main diseases:
1. High Blood Pressure - 30 days
2. Gastric - 10 days
3. Diabetes - 30 days
4. Constipation - 10 days
5. Cancer - 180 days
6.. TB - 90 days
7. Arthritis patients should follow the above treatment only for 3 days in the 1st week, and from 2nd week onwards - daily.
This treatment method has no side effects, however at the commencement of treatment you may have to urinate a few times.
It is better if we continue this and make this procedure as a routine work in our life.
Drink Water and Stay healthy and Active.
This makes sense. The Chinese and Japanese drink hot tea with their meals ... not cold water. Maybe it is time we adopt their drinking habit while eating!!! Nothing to lose, everything to gain...
For those who like to drink cold water, this article is applicable to you.
It is nice to have a cup of cold drink after a meal. However, the cold water will solidify the oily stuff that you have just consumed. It will slow down the digestion .
Once this 'sludge' reacts with the acid, it will break down and be absorbed by the intestine faster than the solid food. It will line the intestine. Very soon, this will turn into fats and lead to cancer. It is best to drink hot soup or warm water after a meal.
#########
A serious note about heart attacks : Women should know that not every heart attack symptom is going to be the left arm hurting.
Be aware of intense pain in the jaw line.
You may never have the first chest pain during the course of a heart attack.
Nausea and intense sweating are also common symptoms.
60% of people who have a heart attack while they are asleep do not wake up.
Pain in the jaw can wake you from a sound sleep. Let's be careful and be aware. The more we know, the better chance we could survive...
A cardiologist says if everyone who gets this mail sends it to everyone they know, you can be sure that we'll save at least one life.
Headache, body ache, heart system, arthritis, fast heart beat, epilepsy, excess fatness, bronchitis asthma, TB, meningitis, kidney and urine diseases, vomiting, gastritis, diarrhoea, piles, diabetes, constipation, all eye diseases, womb, cancer and menstrual disorders, ear nose and throat diseases.
METHOD OF TREATMENT
1. As you wake up in the morning before brushing teeth, drink 4 x 160ml glasses of water
2. Brush and clean the mouth but do not eat or drink anything for 45 minute
3. After 45 minutes you may eat and drink as normal.
4. After 15 minutes of breakfast, lunch and dinner do not eat or drink anything for 2 hours
5. Those who are old or sick and are unable to drink 4 glasses of water at the beginning may commence by taking little water and gradually increase it to 4 glasses per day.
6. The above method of treatment will cure diseases of the sick and others can enjoy a healthy life.
The following list gives the number of days of treatment required to cure/control/reduce main diseases:
1. High Blood Pressure - 30 days
2. Gastric - 10 days
3. Diabetes - 30 days
4. Constipation - 10 days
5. Cancer - 180 days
6.. TB - 90 days
7. Arthritis patients should follow the above treatment only for 3 days in the 1st week, and from 2nd week onwards - daily.
This treatment method has no side effects, however at the commencement of treatment you may have to urinate a few times.
It is better if we continue this and make this procedure as a routine work in our life.
Drink Water and Stay healthy and Active.
This makes sense. The Chinese and Japanese drink hot tea with their meals ... not cold water. Maybe it is time we adopt their drinking habit while eating!!! Nothing to lose, everything to gain...
For those who like to drink cold water, this article is applicable to you.
It is nice to have a cup of cold drink after a meal. However, the cold water will solidify the oily stuff that you have just consumed. It will slow down the digestion .
Once this 'sludge' reacts with the acid, it will break down and be absorbed by the intestine faster than the solid food. It will line the intestine. Very soon, this will turn into fats and lead to cancer. It is best to drink hot soup or warm water after a meal.
#########
A serious note about heart attacks : Women should know that not every heart attack symptom is going to be the left arm hurting.
Be aware of intense pain in the jaw line.
You may never have the first chest pain during the course of a heart attack.
Nausea and intense sweating are also common symptoms.
60% of people who have a heart attack while they are asleep do not wake up.
Pain in the jaw can wake you from a sound sleep. Let's be careful and be aware. The more we know, the better chance we could survive...
A cardiologist says if everyone who gets this mail sends it to everyone they know, you can be sure that we'll save at least one life.
That is what i called Engineering
Even after you see it, it is still hard to believe!
Water Bridge in Germany.... What a feat!
Six years, 500 million euros, 918 meters long.......now this is engineering!
This is a channel-bridge over the River Elbe and joins the former East and West Germany, as part of the unification project. It is located in the city of Magdeburg, near Berlin. The photo was taken on the day of inauguration.
To those who appreciate engineering projects, here's a puzzle for you armchair engineers and physicists. Did that bridge have to be designed to withstand the additional weight of ship and barge traffic, or just the weight of the water?
Answer:
It only needs to be designed to withstand the weight of the water!
Why? A ship always displaces an amount of water that weighs the same as the ship, regardless of how heavily a ship may be loaded.
Remember your high school physics, and the fly in an enclosed bottle project? Similarly, the super sensitive scale proved that it didn't make any difference whether the fly was sitting on the bottom, walking up the side, or flying aro und. The bottle, air, and fly were a single unit of mass and always weighed the same.
The Secrets about your Tears
Interesting piece of information...
"There was a study done where a control group of 100 people were divided into two. 50 people watched a very funny, tears-of laughter type movie. 50 watched a very sad and tears of compassion type movie. At the end of the sessions researchers collected the "happy tears" and the "sad tears" with eye droppers. They found that "happy tears" are made up of brine...salt water and not a great deal else. However the "sad tears" were found to contain the very same Chemicals and enzymes that are found in tumours, ulcers and othersuch lumps and bumps and sicknesses through out the body. This test concluded that the body, when crying in sadness etc is literally flushing out all of the toxic-chemicals that accumulateand are a part of the sadness /heart ache experience.
Therefore if one holds back those tears, those toxic-waters will find somewhere else to deposit themselves.....and prolonged lack-of-crying-release will guarantee that the body will accumulatea huge amount of internal pollution and toxicity that should have beenreleased through the tears........is it any wonder that the eyes sting somuch when we hold back our tears?"
"There was a study done where a control group of 100 people were divided into two. 50 people watched a very funny, tears-of laughter type movie. 50 watched a very sad and tears of compassion type movie. At the end of the sessions researchers collected the "happy tears" and the "sad tears" with eye droppers. They found that "happy tears" are made up of brine...salt water and not a great deal else. However the "sad tears" were found to contain the very same Chemicals and enzymes that are found in tumours, ulcers and othersuch lumps and bumps and sicknesses through out the body. This test concluded that the body, when crying in sadness etc is literally flushing out all of the toxic-chemicals that accumulateand are a part of the sadness /heart ache experience.
Therefore if one holds back those tears, those toxic-waters will find somewhere else to deposit themselves.....and prolonged lack-of-crying-release will guarantee that the body will accumulatea huge amount of internal pollution and toxicity that should have beenreleased through the tears........is it any wonder that the eyes sting somuch when we hold back our tears?"
Thursday, 22 January 2009
Hear yee..Hear yee..A Dengue Fever Remedy
I would like to share this interesting discovery from a classmate's son who has just recovered from dengue fever. Apparently, his son was in the critical stage at the ICU when his blood platelet count drops to 15 after 15 liters of blood transfusion.
His father was so worried that he seeks another friend's recommendation and his son was saved. He confessed to me that he gave his son raw juice of the papaya leaves. From a platelet count of 45 after 20 liters of blood transfusion, and after drinking the raw papaya leaf juice, his platelet count jumps instantly to 135. Even the doctors and nurses were surprised. After the second day he was discharged. So he asked me to pass this good news around.
Accordingly it is raw papaya leaves, 2pcs just cleaned and pound and squeeze with filter cloth. You will only get one tablespoon per leaf. So two tablespoon per serving once a day. Do not boil or cook or rinse with hot water, it will loose its strength. Only the leafy part and no stem or sap. It is very bitter and you have to swallow it like "Won Low Kat". But it works.
*Papaya Juice - Cure for Dengue*
You may have heard this elsewhere but if not I am glad to inform you that papaya juice is a natural cure for dengue fever. As dengue fever is rampant now, I think it's good to share this with all.
A friend of mine had dengue last year. It was a very serious situation for her as her platelet count had dropped to 28,000 after 3 days in hospital and water has started to fill up her lung. She had difficulty in breathing. She was only 32-year old. Doctor says there's no cure for dengue. We just have to wait for her body immune system to build up resistance against dengue and fight its own battle. She already had 2 blood transfusion and all of us were praying very hard as her platelet continued to drop since the first day she was admitted.
Fortunately her mother-in-law heard that papaya juice would help to reduce the fever and got some papaya leaves, pounded them and squeeze the juice out for her. The next day, her platelet count started to increase, her fever subside. We continued to feed her with papaya juice and she recovered after 3 days!!!
Amazing but it's true. It's believed one's body would be overheated when one is down with dengue and that also caused the patient to have fever papaya juice has cooling effect. Thus, it helps to reduce the level of heat in one's body, thus the fever will go away. I found that it's also good when one is having sore throat or suffering from heat.
Please spread the news about this as lately there are many dengue cases. It's great if such natural cure could help to ease the sufferings of dengue patients.
Furthermore it's so easily available.
Blend them and squeeze the juice! It's simple and miraculously effective!!
His father was so worried that he seeks another friend's recommendation and his son was saved. He confessed to me that he gave his son raw juice of the papaya leaves. From a platelet count of 45 after 20 liters of blood transfusion, and after drinking the raw papaya leaf juice, his platelet count jumps instantly to 135. Even the doctors and nurses were surprised. After the second day he was discharged. So he asked me to pass this good news around.
Accordingly it is raw papaya leaves, 2pcs just cleaned and pound and squeeze with filter cloth. You will only get one tablespoon per leaf. So two tablespoon per serving once a day. Do not boil or cook or rinse with hot water, it will loose its strength. Only the leafy part and no stem or sap. It is very bitter and you have to swallow it like "Won Low Kat". But it works.
*Papaya Juice - Cure for Dengue*
You may have heard this elsewhere but if not I am glad to inform you that papaya juice is a natural cure for dengue fever. As dengue fever is rampant now, I think it's good to share this with all.
A friend of mine had dengue last year. It was a very serious situation for her as her platelet count had dropped to 28,000 after 3 days in hospital and water has started to fill up her lung. She had difficulty in breathing. She was only 32-year old. Doctor says there's no cure for dengue. We just have to wait for her body immune system to build up resistance against dengue and fight its own battle. She already had 2 blood transfusion and all of us were praying very hard as her platelet continued to drop since the first day she was admitted.
Fortunately her mother-in-law heard that papaya juice would help to reduce the fever and got some papaya leaves, pounded them and squeeze the juice out for her. The next day, her platelet count started to increase, her fever subside. We continued to feed her with papaya juice and she recovered after 3 days!!!
Amazing but it's true. It's believed one's body would be overheated when one is down with dengue and that also caused the patient to have fever papaya juice has cooling effect. Thus, it helps to reduce the level of heat in one's body, thus the fever will go away. I found that it's also good when one is having sore throat or suffering from heat.
Please spread the news about this as lately there are many dengue cases. It's great if such natural cure could help to ease the sufferings of dengue patients.
Furthermore it's so easily available.
Blend them and squeeze the juice! It's simple and miraculously effective!!
Treatment of Dengue Fever
Treatment
There is no specific treatment to shorten the course of dengue fever. Medications are given to alleviate the signs and symptoms. Aspirin should not be given to patients. It will cause severe bleeding. Hence, it is advisable to take paracetamol to relieve muscle and joint aches, fever and headache. The patient may be required to be sponged down with water at room temperature using a wet, squeezed out towel for about 20 minutes at a time. This will help to help lower the high temperature. Ice water should not be used for this purpose. However, bed rest is essential to a speedy recovery and the patient should consume plenty of water which will help to alleviate the illness. Patients should be kept in a room that has screens to prevent mosquitoes from entering or else under mosquito netting until the second period of fever has subsided. Hence, mosquitoes cannot bite them. If the patient is bitten then the dengue virus may be transmitted to the mosquito and then to another host.
There is no specific treatment to shorten the course of dengue fever. Medications are given to alleviate the signs and symptoms. Aspirin should not be given to patients. It will cause severe bleeding. Hence, it is advisable to take paracetamol to relieve muscle and joint aches, fever and headache. The patient may be required to be sponged down with water at room temperature using a wet, squeezed out towel for about 20 minutes at a time. This will help to help lower the high temperature. Ice water should not be used for this purpose. However, bed rest is essential to a speedy recovery and the patient should consume plenty of water which will help to alleviate the illness. Patients should be kept in a room that has screens to prevent mosquitoes from entering or else under mosquito netting until the second period of fever has subsided. Hence, mosquitoes cannot bite them. If the patient is bitten then the dengue virus may be transmitted to the mosquito and then to another host.
Signs and symptoms of Dengue fever
The signs and symptoms of Dengue fever are as follows:
- High fever (104 F, 40°C)
- Chills
- Headache
- Red eyes, pain in the eyes
- Enlarged lymph nodes
- Deep muscle and joint pains (during first hours of illness)
- Loss of appetite
- Nausea and vomiting
- Low blood pressure and heart rate
- Extreme fatigue
Basically, dengue commences with high fever and other signs as listed above for 2 to 4 days. Then, the temperature drops rapidly and intense sweating takes place. After about a day with normal temperature and a feeling of well-being, the temperature rises abruptly again. Rashes (small red bumps) show up on the arms, legs and the entire body simultaneously along with fever. However, rashes rarely occur on the face. The palms of the hands and soles of the feet may be swollen and bright red. Although the patient may feel exhausted for several weeks, most cases of dengue take approximately one week to recover. Once a person recovers from dengue, he or she will have antibodies in their bloodstream which will prevent them from having a relapse for about a year.
- High fever (104 F, 40°C)
- Chills
- Headache
- Red eyes, pain in the eyes
- Enlarged lymph nodes
- Deep muscle and joint pains (during first hours of illness)
- Loss of appetite
- Nausea and vomiting
- Low blood pressure and heart rate
- Extreme fatigue
Basically, dengue commences with high fever and other signs as listed above for 2 to 4 days. Then, the temperature drops rapidly and intense sweating takes place. After about a day with normal temperature and a feeling of well-being, the temperature rises abruptly again. Rashes (small red bumps) show up on the arms, legs and the entire body simultaneously along with fever. However, rashes rarely occur on the face. The palms of the hands and soles of the feet may be swollen and bright red. Although the patient may feel exhausted for several weeks, most cases of dengue take approximately one week to recover. Once a person recovers from dengue, he or she will have antibodies in their bloodstream which will prevent them from having a relapse for about a year.
How is Dengue fever transmitted
How is Dengue fever transmitted?
Dengue viruses are transmitted to humans (host) through the bites of the female striped Aedes aegypti mosquito (vector). This variety of mosquito breeds easily during the rainy seasons but can flourish in peridomestic fresh water, e.g. water that is stored in plastic bags, cans, flowerpots and old tires. The dengue virus is transmitted to its host during probing and blood feeding. The mosquito may carry the virus from one host to another host and the mosquito is most active in the early morning and later afternoon. A mosquito bite can cause the disease. Incubation period occurs when the viruses has been transmitted to the human host. The period ranges from 3 to 15 days (usually lasting for 5-8 days) before the characteristics of dengue appear. During incubation time, the dengue viruses multiply.
Dengue viruses are transmitted to humans (host) through the bites of the female striped Aedes aegypti mosquito (vector). This variety of mosquito breeds easily during the rainy seasons but can flourish in peridomestic fresh water, e.g. water that is stored in plastic bags, cans, flowerpots and old tires. The dengue virus is transmitted to its host during probing and blood feeding. The mosquito may carry the virus from one host to another host and the mosquito is most active in the early morning and later afternoon. A mosquito bite can cause the disease. Incubation period occurs when the viruses has been transmitted to the human host. The period ranges from 3 to 15 days (usually lasting for 5-8 days) before the characteristics of dengue appear. During incubation time, the dengue viruses multiply.
Characteristics of Dengue Fever
What are the characteristics of Dengue fever?
The Dengue virus travels to various glands in the body where it multiples. It then travels to the bloodstream, affecting some changes to these blood vessels. The virus may cause the blood vessels to swell and leak. The spleen and lymph nodes may also become swollen. Patches of liver tissue may die. Furthermore, a process known as disseminated intravascular coagulation (DIC) occurs. During this process, chemicals used to clot blood are used up, and thus severe bleeding (hemorrhage) occurs internally as well as the skin.
The Dengue virus travels to various glands in the body where it multiples. It then travels to the bloodstream, affecting some changes to these blood vessels. The virus may cause the blood vessels to swell and leak. The spleen and lymph nodes may also become swollen. Patches of liver tissue may die. Furthermore, a process known as disseminated intravascular coagulation (DIC) occurs. During this process, chemicals used to clot blood are used up, and thus severe bleeding (hemorrhage) occurs internally as well as the skin.
What is Dengue fever
What is Dengue fever?
Dengue fever (pronounced Den-gay) is a viral infection caused by the female mosquito (Aedes aegypti and Aedes albopictus). Dengue fever occurs in tropical and sub-tropical regions and usually increases in the hot and humid months. Dengue fever is not a new disease. It was discovered several hundred years ago. In recent years, dengue fever has become a major international public health concern.
Dengue fever nicknamed "breakbone fever" because dengue patients usually express contorted movements due to intense joint and muscle pain. Benjamin Rush from Philadelphia, US, first described "breakbone fever" in 1780. Slaves who developed dengue fever in the West Indies were said to have "dandy fever" because of their posture and gait.
Dengue fever lasts for approximately 7 days, despite its sudden and acute onset. However, extra precautions should be taken after the recovery period. These precautions will help prevent severe illness from occurring in some people, such as dengue haemorrhagic fever (DHF) or dengue shock syndrome (DSS). These illnesses are potentially lethal and are today the leading cause of childhood mortality in several Asian countries
Dengue fever (pronounced Den-gay) is a viral infection caused by the female mosquito (Aedes aegypti and Aedes albopictus). Dengue fever occurs in tropical and sub-tropical regions and usually increases in the hot and humid months. Dengue fever is not a new disease. It was discovered several hundred years ago. In recent years, dengue fever has become a major international public health concern.
Dengue fever nicknamed "breakbone fever" because dengue patients usually express contorted movements due to intense joint and muscle pain. Benjamin Rush from Philadelphia, US, first described "breakbone fever" in 1780. Slaves who developed dengue fever in the West Indies were said to have "dandy fever" because of their posture and gait.
Dengue fever lasts for approximately 7 days, despite its sudden and acute onset. However, extra precautions should be taken after the recovery period. These precautions will help prevent severe illness from occurring in some people, such as dengue haemorrhagic fever (DHF) or dengue shock syndrome (DSS). These illnesses are potentially lethal and are today the leading cause of childhood mortality in several Asian countries
Wednesday, 15 October 2008
Additional Information about Food Additives
Q. What is the difference between "natural" and "artificial" additives?
A. Some additives are manufactured from natural sources such as soybeans and corn, which provide lecithin to maintain product consistency, or beets, which provide beet powder used as food coloring. Other useful additives are not found in nature and must be man-made. Artificial additives can be produced more economically, with greater purity and more consistent quality than some of their natural counterparts. Whether an additive is natural or artificial has no bearing on its safety.
Q. Is a natural additive safer because it is chemical-free?
A. No. All foods, whether picked from your garden or your supermarket shelf, are made up of chemicals. For example, the vitamin C or ascorbic acid found in an orange is identical to that produced in a laboratory. Indeed, all things in the world consist of the chemical building blocks of carbon, hydrogen, nitrogen, oxygen and other elements.These elements are combined in various ways to produce starches, proteins, fats, water and vitamins found in foods.
Q. Are sulfites safe?
A. Sulfites added to baked goods, condiments, snack foods and other products are safe for most people. A small segment of the population, however, has been found to develop hives, nausea, diarrhea, shortness of breath or even fatal shock after consuming sulfites. For that reason, in 1986 FDA banned the use of sulfites on fresh fruits and vegetables intended to be sold or served raw to consumers. Sulfites added as a preservative in all other packaged and processed foods must be listed on the product label.
Q. Does FD&C Yellow No.5 cause allergic reactions?
A. FD&C Yellow No.5, or tartrazine, is used to color beverages, desert powders, candy ice cream, custards and other foods. The color additive may cause hives in fewer than one out of 10,000 people. By law, whenever the color isadded to foods or taken internally, it must be listed on the label. This allows the small portion of people who may be sensitive to FD&C Yellow No.5 to avoid it.
Q. Does the low calorie sweetener aspartame carry adverse reactions?
A. There is no scientific evidence that aspartame causes adverse reactions in people. All consumer complaints related to the sweetener have been investigated as thoroughly as possible by federal authorities for more than five years, in part under FDA's Adverse Reaction Monitoring System. In addition, scientific studies conducted during aspartame's pre-approval phase failed to show that it causes any adverse reactions in adults or children. Individuals who have concerns about possible adverse reactions to aspartame or other substances should contact their
physicians.
Q. Do additives cause childhood hyperactivity?
A. No. Although this theory was popularized in the 1970's, well-controlled studies conducted since that time have produced no evidence that food additives cause hyperactivity or learning disabilities in children. A Consensus Development Panel of the National Institutes of Health concluded in 1982 that there was no scientific evidence to support the claim that additives or colorings cause hyperactivity.
Q. Why are decisions sometimes changed about the safety of food ingredients?
A. Since absolute safety of any substance can never be proven, decisions about the safety of food ingredients are made on the best scientific evidence available. Scientific knowledge is constantly evolving. Therefore, federal officials
often review earlier decisions to assure that the safety assessment of a food substance remains up to date. Any change made in previous clearances should be recognized as an assurance that the latest and best scientific knowledge is being applied to enhance the safety of the food supply.
Q. What are some other food additives that may be used in the future?
A. Among other petitions, FDA is carefully evaluating requests to use ingredients that would replace either sugar or fat in food. In 1990, FDA confirmed the GRAS status of Simplesse, (registered trademark) a fat replacement made
from milk or egg white protein, for use in frozen desserts. The agency also is evaluating a food additive petition for olestra, which would partially replace the fat in oils and shortenings.
Q. What is the role of modern technology in producing food additives?
A. Many new techniques are being researched that will allow the production of additives in ways not previously possible. One approach, known as biotechnology, uses simple organisms to produce additives that are the same food components found in nature. In 1990, FDA approved the first bioengineered enzyme, rennin, which traditionally has been extracted from calves' stomachs for use in making cheese.
A. Some additives are manufactured from natural sources such as soybeans and corn, which provide lecithin to maintain product consistency, or beets, which provide beet powder used as food coloring. Other useful additives are not found in nature and must be man-made. Artificial additives can be produced more economically, with greater purity and more consistent quality than some of their natural counterparts. Whether an additive is natural or artificial has no bearing on its safety.
Q. Is a natural additive safer because it is chemical-free?
A. No. All foods, whether picked from your garden or your supermarket shelf, are made up of chemicals. For example, the vitamin C or ascorbic acid found in an orange is identical to that produced in a laboratory. Indeed, all things in the world consist of the chemical building blocks of carbon, hydrogen, nitrogen, oxygen and other elements.These elements are combined in various ways to produce starches, proteins, fats, water and vitamins found in foods.
Q. Are sulfites safe?
A. Sulfites added to baked goods, condiments, snack foods and other products are safe for most people. A small segment of the population, however, has been found to develop hives, nausea, diarrhea, shortness of breath or even fatal shock after consuming sulfites. For that reason, in 1986 FDA banned the use of sulfites on fresh fruits and vegetables intended to be sold or served raw to consumers. Sulfites added as a preservative in all other packaged and processed foods must be listed on the product label.
Q. Does FD&C Yellow No.5 cause allergic reactions?
A. FD&C Yellow No.5, or tartrazine, is used to color beverages, desert powders, candy ice cream, custards and other foods. The color additive may cause hives in fewer than one out of 10,000 people. By law, whenever the color isadded to foods or taken internally, it must be listed on the label. This allows the small portion of people who may be sensitive to FD&C Yellow No.5 to avoid it.
Q. Does the low calorie sweetener aspartame carry adverse reactions?
A. There is no scientific evidence that aspartame causes adverse reactions in people. All consumer complaints related to the sweetener have been investigated as thoroughly as possible by federal authorities for more than five years, in part under FDA's Adverse Reaction Monitoring System. In addition, scientific studies conducted during aspartame's pre-approval phase failed to show that it causes any adverse reactions in adults or children. Individuals who have concerns about possible adverse reactions to aspartame or other substances should contact their
physicians.
Q. Do additives cause childhood hyperactivity?
A. No. Although this theory was popularized in the 1970's, well-controlled studies conducted since that time have produced no evidence that food additives cause hyperactivity or learning disabilities in children. A Consensus Development Panel of the National Institutes of Health concluded in 1982 that there was no scientific evidence to support the claim that additives or colorings cause hyperactivity.
Q. Why are decisions sometimes changed about the safety of food ingredients?
A. Since absolute safety of any substance can never be proven, decisions about the safety of food ingredients are made on the best scientific evidence available. Scientific knowledge is constantly evolving. Therefore, federal officials
often review earlier decisions to assure that the safety assessment of a food substance remains up to date. Any change made in previous clearances should be recognized as an assurance that the latest and best scientific knowledge is being applied to enhance the safety of the food supply.
Q. What are some other food additives that may be used in the future?
A. Among other petitions, FDA is carefully evaluating requests to use ingredients that would replace either sugar or fat in food. In 1990, FDA confirmed the GRAS status of Simplesse, (registered trademark) a fat replacement made
from milk or egg white protein, for use in frozen desserts. The agency also is evaluating a food additive petition for olestra, which would partially replace the fat in oils and shortenings.
Q. What is the role of modern technology in producing food additives?
A. Many new techniques are being researched that will allow the production of additives in ways not previously possible. One approach, known as biotechnology, uses simple organisms to produce additives that are the same food components found in nature. In 1990, FDA approved the first bioengineered enzyme, rennin, which traditionally has been extracted from calves' stomachs for use in making cheese.
Why are additives food used in food ?
Additives perform a variety of useful functions in foods that are often taken for granted. Since most people no longer live on farms, additives help keep food wholesome and appealing while en route to markets sometimes thousands of
miles away from where it is grown or manufactured. Additives also improve the nutritional value of certain foods and can make them more appealing by improving their taste, texture, consistency or color.
Some additives could be eliminated if we were willing to grow our own food, harvest and grind it, spend many hours cooking and canning, or accept increased risks of food spoilage. But most people today have come to rely on themany technological, aesthetic and convenience benefits that additives provide in food.
Additives are used in foods for five main reasons:
To Maintain product consistency. Emulsifiers give products a consistent texture and prevent them from separating. Stabilizers and thickeners give smooth uniform texture. Anti-caking agents help substances such as salt to flow freely.
To improve or maintain nutritional value. Vitamins and minerals are added to many common foods such as milk, flour, cereal and margarine to make up for those likely to be lacking in a person's diet or lost in processing. Such fortification and enrichment has helped reduce malnutrition among the U.S. population. All
products containing added nutrients must be appropriately labeled.
To maintain palatability and wholesomeness. Preservatives retard product spoilage caused by mold, air, bacteria, fungi or yeast. Bacterial contamination can cause foodborne illness, including life-threatening botulism. Antioxidants are preservatives that prevent fats and oils in baked goods and other foods from
becoming rancid or developing an off-flavor. They also prevent cut fresh fruits such as apples from turning brown when exposed to air.
To provide leavening or control acidity/alkalinity. Leavening agents that release acids when heated can react with baking soda to help cakes, biscuits and other baked goods to rise during baking. Other additives help modify the acidity and alkalinity of foods for proper flavor, taste and color.
To enhance flavor or impart desired color. Many spices and natural and synthetic flavors enhance the taste of foods. Colors, likewise, enhance the appearance of certain foods to meet consumer expectations.
Examples of substances that perform each of these functions are provided in the chart "Common Uses of Additives."
Many substances added to food may seem foreign when listed on the ingredient label, but are actually quite familiar.
For example, ascorbic acid is another name for Vitamin C; alphatocopherol is another name for Vitamin E; and betacarotene is a source of Vitamin A. Although there are no easy synonyms for all additives, it is helpful to remember that all food is made up of chemicals. Carbon, hydrogen and other chemical elements provide the basic building
blocks for everything in life.
miles away from where it is grown or manufactured. Additives also improve the nutritional value of certain foods and can make them more appealing by improving their taste, texture, consistency or color.
Some additives could be eliminated if we were willing to grow our own food, harvest and grind it, spend many hours cooking and canning, or accept increased risks of food spoilage. But most people today have come to rely on themany technological, aesthetic and convenience benefits that additives provide in food.
Additives are used in foods for five main reasons:
To Maintain product consistency. Emulsifiers give products a consistent texture and prevent them from separating. Stabilizers and thickeners give smooth uniform texture. Anti-caking agents help substances such as salt to flow freely.
To improve or maintain nutritional value. Vitamins and minerals are added to many common foods such as milk, flour, cereal and margarine to make up for those likely to be lacking in a person's diet or lost in processing. Such fortification and enrichment has helped reduce malnutrition among the U.S. population. All
products containing added nutrients must be appropriately labeled.
To maintain palatability and wholesomeness. Preservatives retard product spoilage caused by mold, air, bacteria, fungi or yeast. Bacterial contamination can cause foodborne illness, including life-threatening botulism. Antioxidants are preservatives that prevent fats and oils in baked goods and other foods from
becoming rancid or developing an off-flavor. They also prevent cut fresh fruits such as apples from turning brown when exposed to air.
To provide leavening or control acidity/alkalinity. Leavening agents that release acids when heated can react with baking soda to help cakes, biscuits and other baked goods to rise during baking. Other additives help modify the acidity and alkalinity of foods for proper flavor, taste and color.
To enhance flavor or impart desired color. Many spices and natural and synthetic flavors enhance the taste of foods. Colors, likewise, enhance the appearance of certain foods to meet consumer expectations.
Examples of substances that perform each of these functions are provided in the chart "Common Uses of Additives."
Many substances added to food may seem foreign when listed on the ingredient label, but are actually quite familiar.
For example, ascorbic acid is another name for Vitamin C; alphatocopherol is another name for Vitamin E; and betacarotene is a source of Vitamin A. Although there are no easy synonyms for all additives, it is helpful to remember that all food is made up of chemicals. Carbon, hydrogen and other chemical elements provide the basic building
blocks for everything in life.
What is a colour additives ?
What is a Colour Additive?
A color additive is any dye, pigment or substance that can impart color when added or applied to a food, drug, or cosmetic, or to the human body. Color additives may be used in foods, drugs, cosmetics, and certain medical devices such as contact lenses. Color additives are used in foods for many reasons, including to offset color loss due to storage or processing of foods and to correct natural variations in food color.
Colors permitted for use in foods are classified as certified or exempt from certification. Certified colors are manmade, with each batch being tested by the manufacturer and FDA to ensure that they meet strict specifications for purity. There are nine certified colors approved for use in the United States. One example is FD&C Yellow No.6,which is used in cereals, bakery goods, snack foods and other foods.
Color additives that are exempt from certification include pigments derived from natural sources such as vegetables,minerals or animals. For example, caramel color is produced commercially by heating sugar and other carbohydrates under strictly controlled conditions for use in sauces, gravies, soft drinks, baked goods and other foods. Most colors exempt from certification also must meet certain legal criteria for specifications and purity.
A color additive is any dye, pigment or substance that can impart color when added or applied to a food, drug, or cosmetic, or to the human body. Color additives may be used in foods, drugs, cosmetics, and certain medical devices such as contact lenses. Color additives are used in foods for many reasons, including to offset color loss due to storage or processing of foods and to correct natural variations in food color.
Colors permitted for use in foods are classified as certified or exempt from certification. Certified colors are manmade, with each batch being tested by the manufacturer and FDA to ensure that they meet strict specifications for purity. There are nine certified colors approved for use in the United States. One example is FD&C Yellow No.6,which is used in cereals, bakery goods, snack foods and other foods.
Color additives that are exempt from certification include pigments derived from natural sources such as vegetables,minerals or animals. For example, caramel color is produced commercially by heating sugar and other carbohydrates under strictly controlled conditions for use in sauces, gravies, soft drinks, baked goods and other foods. Most colors exempt from certification also must meet certain legal criteria for specifications and purity.
What is food additives ?
A food additive is any substance added to food. Legally, the term refers to "any substance the intended use which results or may reasonably be expected to result-directly or indirectly-in its becoming a componentor otherwise affecting the characteristics of any food." This definition includes any substance used in the production,processing, treatment, packaging, transportation or storage of food.
If a substance is added to a food for a specific purpose in that food, it isreferred to as a direct additive.
For example,the low-calorie sweetener aspartame, which is used in beverages, puddings, yogurt, chewing gum and other foods, isconsidered a direct additive. Many direct additives are identified on the ingredient label of foods.Indirect food additives are those that become part of the food in trace amounts due to its packaging, storage or other handling. For instance, minute amounts of packaging substances may find their way into foods during storage. Food
packaging manufacturers must be proven by the Food and Drugs Administration.
If a substance is added to a food for a specific purpose in that food, it isreferred to as a direct additive.
For example,the low-calorie sweetener aspartame, which is used in beverages, puddings, yogurt, chewing gum and other foods, isconsidered a direct additive. Many direct additives are identified on the ingredient label of foods.Indirect food additives are those that become part of the food in trace amounts due to its packaging, storage or other handling. For instance, minute amounts of packaging substances may find their way into foods during storage. Food
packaging manufacturers must be proven by the Food and Drugs Administration.
Tuesday, 23 September 2008
Solutions to the problems with Nuts
— Avoiding Pesticides —The way to minimize your intake of pesticide residues and to induce nut farmers to turn to organic production is to choose organic or wild nuts. Unfortunately, less than 1% of US farmland dedicated to producing tree nuts is certified organic, and as of 2001, there were only 19 states that produced organic tree nuts. Additionally, small farmers may not have large enough production numbers to receive USDA certification.
The good news is that larger organic nut farmers will carry the USDA certified organic seal (or the seal from one of the USDA-accredited certifying agents), and your local store may stock organic nuts imported from other areas.
If your favorite store does not carry organic nuts, please ask them to do so. You can also buy organic nuts online; some shopping suggestions are included below.
— Tips and Alternatives —Nuts are sold in many different forms. Whole nuts, still in their shells are less expensive and will last up to a year without going rancid; just be sure to keep them in a cool, dry place. Shelled nuts—especially if they're roasted—may last longer if they are kept in the refrigerator. If you plan on storing them longer than six months, consider putting them in the freezer.
You can purchase nuts sliced and chopped. This may save you some work but it will also ensure that those nuts will go bad faster. Whenever possible, purchase whole shelled nuts and cut them up yourself.
Always discard any nuts that look moldy. Choose tree nuts more often than peanuts—they are less likely to have aflatoxin. Delicious nut butters can be made from pecans, walnuts, almonds and many others.
Problems with Nuts
There are a few problems with nuts you should be aware of. But don't worry; we will also suggest solutions!—
Personal Health —Aflatoxin — Peanuts are among the top three crops that are subject to infestation by molds that produce aflatoxin, a potent human carcinogen. The toxin has been found in both peanuts and peanut butter, as well as corn, rice, wheat, soybeans, and sorghum. The USDA is responsible for testing peanuts and peanut products to ensure that they do not exceed acceptable levels of aflatoxin. While new methods for eliminating these molds are being implemented, there is still some concern about the long-term effects of ingesting low levels of aflatoxin.
Allergies — Peanuts and tree nuts are both on the list of the eight most common allergens. Children are more likely to develop allergies if their parents or siblings suffer from allergies to legumes or nuts, but even those with no family history of allergies are susceptible. The American Academy of Pediatrics recommends that particularly in families with histories of peanut allergies, nursing mothers should not consume peanuts and tree nuts. The American Academy of Allergy Asthma and Immunology also recommends that children under the age of three not eat peanuts.
— Environmental —Pesticides abound in the production of nuts. A few examples follow.
Endosulfan is banned in many countries but legal in the US and India, where it is used in cashew production. This pesticide presents health risks to farm workers and to those living near where the chemical is used. In December 2003, Environmental Health Perspectives published a study linking endosulfan to delayed sexual maturation in boys in India. Animal studies indicate that the pesticide attacks the central nervous system, and can cause damage to the kidneys, testes, and liver. It is highly toxic to animals and fish as well.
Cyfluthrin, which has been used for decades on nuts, is known to be highly toxic to marine and freshwater organisms.
Phosmet, used on pistachios as well as apples and peaches, is highly toxic to honey bees.
Atrazine is one of the most widely used pesticides in the US. It is used on macadamia nuts, has been found in well water in the Midwest. It is known to harm aquatic organisms like fish and frogs, and there is some evidence that it may have a negative impact on human reproduction.
Diazinon, well known for its turf and residential pest control applications, is also used on walnuts and is highly toxic to honey bees and birds.
Once harvested, nuts are often fumigated with methyl bromide, a toxic pesticide. While methyl bromide probably won't cause any harm to you when you eat nuts or other treated crops, it is quite dangerous for the farm workers who use it. Also, it is such a large factor in ozone depletion that the countries around the world are phasing out its use.
Personal Health —Aflatoxin — Peanuts are among the top three crops that are subject to infestation by molds that produce aflatoxin, a potent human carcinogen. The toxin has been found in both peanuts and peanut butter, as well as corn, rice, wheat, soybeans, and sorghum. The USDA is responsible for testing peanuts and peanut products to ensure that they do not exceed acceptable levels of aflatoxin. While new methods for eliminating these molds are being implemented, there is still some concern about the long-term effects of ingesting low levels of aflatoxin.
Allergies — Peanuts and tree nuts are both on the list of the eight most common allergens. Children are more likely to develop allergies if their parents or siblings suffer from allergies to legumes or nuts, but even those with no family history of allergies are susceptible. The American Academy of Pediatrics recommends that particularly in families with histories of peanut allergies, nursing mothers should not consume peanuts and tree nuts. The American Academy of Allergy Asthma and Immunology also recommends that children under the age of three not eat peanuts.
— Environmental —Pesticides abound in the production of nuts. A few examples follow.
Endosulfan is banned in many countries but legal in the US and India, where it is used in cashew production. This pesticide presents health risks to farm workers and to those living near where the chemical is used. In December 2003, Environmental Health Perspectives published a study linking endosulfan to delayed sexual maturation in boys in India. Animal studies indicate that the pesticide attacks the central nervous system, and can cause damage to the kidneys, testes, and liver. It is highly toxic to animals and fish as well.
Cyfluthrin, which has been used for decades on nuts, is known to be highly toxic to marine and freshwater organisms.
Phosmet, used on pistachios as well as apples and peaches, is highly toxic to honey bees.
Atrazine is one of the most widely used pesticides in the US. It is used on macadamia nuts, has been found in well water in the Midwest. It is known to harm aquatic organisms like fish and frogs, and there is some evidence that it may have a negative impact on human reproduction.
Diazinon, well known for its turf and residential pest control applications, is also used on walnuts and is highly toxic to honey bees and birds.
Once harvested, nuts are often fumigated with methyl bromide, a toxic pesticide. While methyl bromide probably won't cause any harm to you when you eat nuts or other treated crops, it is quite dangerous for the farm workers who use it. Also, it is such a large factor in ozone depletion that the countries around the world are phasing out its use.
Nuts - The surprising benefits to health ( Melaka EST Trial Question 08) - Paper 1
One of the most unexpected nutritional discoveries of the 1990s was that the frequent eating of nuts appears to dramatically improve health1. In particular, nut eating greatly lowers the risk of heart disease. In 1992 researchers working on the Adventist Health Study at Loma Linda University in California reported that those eating nuts daily had up to 60% fewer heart attacks than those who ate nuts less than once per month3. The beneficial effect of nut consumption was found for men, women, vegetarians, meat-eaters, fatter people, thinner people, the old, the young, those who did much exercise and those who did little exercise. The study was large, comprising 31,000 white Californian Seventh Day Adventists and similar benefits of nut eating were subsequently found for African Americans4. Prior to the publication of these results, nutritional advice had usually been to minimise nut consumption on the grounds that they were a "fatty" food.
Four other large studies have since confirmed the benefits to the heart of nut eating2, 5-8. In addition to the cardiac benefits of consuming nuts, the risks of having a stroke9, of developing type 2 diabetes10, of developing dementia11, of advanced macular degeneration12 and of gallstones 13 have all been found to be lowered by eating nuts. Calculations suggest that daily nut eaters gain an extra five to six years of life free of coronary disease14 and that regular nut eating appears to increase longevity by about 2 years.15.
The more often nuts are eaten the better as the benefits appear to increase as the frequency of nut consumption increases. The risk of fatal coronary disease and the risk of developing type 2 diabetes both appear to decrease steadily as nut consumption increases from less than once a week to once or more per day10, 16.
Just what quantity of nuts should be eaten? The studies above suggest that 30 to 60 grams (1-2oz) of nuts should be consumed daily to gain the maximum benefits seen. Whether even larger amounts confer further benefits is currently unknown.
Nuts are of course a fatty food and many might worry that they will put on weight by eating more nuts. After all, 30 grams (or one ounce) of most nuts contain about 800 kilojoules (200 kilocalories). Happily though, on present evidence, nuts do not seem to cause weight gain1,17. For example in the Nurses' Study the frequent nut consumers were actually a little thinner on average than those who almost never consumed nuts6, and daily supplements of almonds or peanuts for six months resulted in little or no increase in body weight18. Nuts appear to satisfy hunger sufficiently well to appropriately reduce the consumption of other food.
Which nuts are best? The definitive answer to this question is currently unknown. In the Adventist Study about about 32 percent of the nuts eaten were peanuts, 29 percent almonds, 16 percent walnuts, and 23 percent other types. These researchers did not ascertain whether the nuts were fresh, oil-roasted, or dry-roasted. The Nurses' Study found that peanuts, which are legumes, appeared to be just as effective in reducing the risk of coronary heart disease as tree nuts6. Experiments where volunteers were fed nuts as part of their diet for several weeks have found that walnuts19-22, almonds22-25, hazelnuts26, peanuts27, pecans28, pistachio nuts29 and macadamia nuts30 all alter the composition of the blood in ways that would be expected to reduce the risk of coronary disease. Chestnuts, a nut unusually low in fat, do not yet seem to have been studied. The best advice currently is probably to eat a variety of nuts. Walnuts though, because they contain n-3 fatty acids, may be particularly beneficial 31, but this requires further study. Coconuts, on account of their high saturated fat content, should probably be avoided.
It is not completely understood just why nuts are so consistently found to be healthy31. Nuts contain low levels of saturated fats and high levels of unsaturated fats. Consequently, as would be expected, studies have clearly shown that nut consumption lowers blood cholesterol levels. No doubt the lower cholesterol lowers the risk of heart disease.
Interestingly though the cholesterol is lowered by a larger amount than would be expected just from the favourable fatty acid composition of nuts31. However the reason for this is not clear. Nuts though are good sources of fibre, vitamin E, folic acid, copper, magnesium and the amino acid arginine, for each of which there is evidence of a role in preventing heart disease31. Nuts are the best dietary source of manganese and contain plant sterols, the compounds now added to some margarines to reduce cholesterol adsorption from food, and are a good source of boron32. The nutrient composition of nuts has been reviewed by King33 and by Chen34.
In New Zealand nuts are not a major part of the diet, most often being eaten in small quantities raw or as peanut butter. However nuts are very palatable and consumption could readily be increased. With a little imagination nuts can easily added to many recipes including home-baked bread, cakes, soups, main dishes, sauces, stuffings, salads and desserts. Waldorf salad, pesto and baklava are internationally well known examples. Thousands of recipes using nuts are readily available on the internet, at for example Epicurious, and RecipeSource. In Australia and New Zealand the peanut-based meat substitutes Nutolene and Nutmeat are manufactured by the Sanitarium food company.
Nut butters too are delicious, particularly peanut, almond, cashew and hazelnut butters. However most commercial peanut butters have saturated fats added to them to prevent oil separation so that it is probably healthier to seek out brands made from peanuts (and salt) only. Unfortunately, virtually all commercial peanut butters have salt added (salt tends to raise blood pressure). Alternatively peanut and other nut butters are easily made at home by roasting, and then grinding, mincing or blending the nuts.
Nuts are an important component of the Healthy Eating Pyramid 35 and peanut butter was a key component in a successful weight-loss study36. The success of this moderate-fat diet in enabling and maintaining weight loss has stimulated the development of a popular Peanut Butter Diet37 . Almonds were a major part of the vegetarian "Portfolio" diet38 which was just as effective for lowering cholesterol as the drug Lovastatin.
There is just one note of warning though. British39 and American40 surveys suggest that between one in one hundred and one in two hundred people may be allergic to one or more types of nuts. Both children and adults can be affected and the most common symptoms seem to be skin rashes and hoarseness in the throat41. For the large majority of the population though, an increase in nut consumption would appear to be desirable and "regular nut consumption can be recommended as a replacement for consumption of refined grain products or red or processed meats"10.
Four other large studies have since confirmed the benefits to the heart of nut eating2, 5-8. In addition to the cardiac benefits of consuming nuts, the risks of having a stroke9, of developing type 2 diabetes10, of developing dementia11, of advanced macular degeneration12 and of gallstones 13 have all been found to be lowered by eating nuts. Calculations suggest that daily nut eaters gain an extra five to six years of life free of coronary disease14 and that regular nut eating appears to increase longevity by about 2 years.15.
The more often nuts are eaten the better as the benefits appear to increase as the frequency of nut consumption increases. The risk of fatal coronary disease and the risk of developing type 2 diabetes both appear to decrease steadily as nut consumption increases from less than once a week to once or more per day10, 16.
Just what quantity of nuts should be eaten? The studies above suggest that 30 to 60 grams (1-2oz) of nuts should be consumed daily to gain the maximum benefits seen. Whether even larger amounts confer further benefits is currently unknown.
Nuts are of course a fatty food and many might worry that they will put on weight by eating more nuts. After all, 30 grams (or one ounce) of most nuts contain about 800 kilojoules (200 kilocalories). Happily though, on present evidence, nuts do not seem to cause weight gain1,17. For example in the Nurses' Study the frequent nut consumers were actually a little thinner on average than those who almost never consumed nuts6, and daily supplements of almonds or peanuts for six months resulted in little or no increase in body weight18. Nuts appear to satisfy hunger sufficiently well to appropriately reduce the consumption of other food.
Which nuts are best? The definitive answer to this question is currently unknown. In the Adventist Study about about 32 percent of the nuts eaten were peanuts, 29 percent almonds, 16 percent walnuts, and 23 percent other types. These researchers did not ascertain whether the nuts were fresh, oil-roasted, or dry-roasted. The Nurses' Study found that peanuts, which are legumes, appeared to be just as effective in reducing the risk of coronary heart disease as tree nuts6. Experiments where volunteers were fed nuts as part of their diet for several weeks have found that walnuts19-22, almonds22-25, hazelnuts26, peanuts27, pecans28, pistachio nuts29 and macadamia nuts30 all alter the composition of the blood in ways that would be expected to reduce the risk of coronary disease. Chestnuts, a nut unusually low in fat, do not yet seem to have been studied. The best advice currently is probably to eat a variety of nuts. Walnuts though, because they contain n-3 fatty acids, may be particularly beneficial 31, but this requires further study. Coconuts, on account of their high saturated fat content, should probably be avoided.
It is not completely understood just why nuts are so consistently found to be healthy31. Nuts contain low levels of saturated fats and high levels of unsaturated fats. Consequently, as would be expected, studies have clearly shown that nut consumption lowers blood cholesterol levels. No doubt the lower cholesterol lowers the risk of heart disease.
Interestingly though the cholesterol is lowered by a larger amount than would be expected just from the favourable fatty acid composition of nuts31. However the reason for this is not clear. Nuts though are good sources of fibre, vitamin E, folic acid, copper, magnesium and the amino acid arginine, for each of which there is evidence of a role in preventing heart disease31. Nuts are the best dietary source of manganese and contain plant sterols, the compounds now added to some margarines to reduce cholesterol adsorption from food, and are a good source of boron32. The nutrient composition of nuts has been reviewed by King33 and by Chen34.
In New Zealand nuts are not a major part of the diet, most often being eaten in small quantities raw or as peanut butter. However nuts are very palatable and consumption could readily be increased. With a little imagination nuts can easily added to many recipes including home-baked bread, cakes, soups, main dishes, sauces, stuffings, salads and desserts. Waldorf salad, pesto and baklava are internationally well known examples. Thousands of recipes using nuts are readily available on the internet, at for example Epicurious, and RecipeSource. In Australia and New Zealand the peanut-based meat substitutes Nutolene and Nutmeat are manufactured by the Sanitarium food company.
Nut butters too are delicious, particularly peanut, almond, cashew and hazelnut butters. However most commercial peanut butters have saturated fats added to them to prevent oil separation so that it is probably healthier to seek out brands made from peanuts (and salt) only. Unfortunately, virtually all commercial peanut butters have salt added (salt tends to raise blood pressure). Alternatively peanut and other nut butters are easily made at home by roasting, and then grinding, mincing or blending the nuts.
Nuts are an important component of the Healthy Eating Pyramid 35 and peanut butter was a key component in a successful weight-loss study36. The success of this moderate-fat diet in enabling and maintaining weight loss has stimulated the development of a popular Peanut Butter Diet37 . Almonds were a major part of the vegetarian "Portfolio" diet38 which was just as effective for lowering cholesterol as the drug Lovastatin.
There is just one note of warning though. British39 and American40 surveys suggest that between one in one hundred and one in two hundred people may be allergic to one or more types of nuts. Both children and adults can be affected and the most common symptoms seem to be skin rashes and hoarseness in the throat41. For the large majority of the population though, an increase in nut consumption would appear to be desirable and "regular nut consumption can be recommended as a replacement for consumption of refined grain products or red or processed meats"10.
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