Salt and You

Salt is present in all our body tissues and fluids, such as tears, sweat, blood. When you perspire you lose salt through the pores of your skin. This 'lost' salt is replaced by natural or added salt in the food you eat.

A healthy body uses only the salt it needs and disposes of excess.

Salt is an extremely important nutrient for the body. It:
* helps keep the body fluids at their correct levels.
* helps cells to take up nutrients.
* helps to digest foods and turn them into living tissues.
* plays an important part in the transmission of electrical impulses in the nerves.


Low on Salt?
Salt is vital for our health. Without enough of it, muscles won't contract, blood won't circulate, food won't digest, and the heart won't beat.

Symptons of salt deficiency are weariness, lassitude, dizziness, heat cramps and sometimes prostration.


Too much of Salt?
Eating too much salt, can raise your blood pressure, which could further risk of developing heart disease, stroke.

High salt intake could result in greater retention of water in the body, which leads to swelling of the ankles. Too much salt also worsens thinning of the bones (osteoporosis), asthma and kidney disease and is also closely related to cancer of the stomach.


It's best to consult a physician on the right level of salt consumption.

Cancer Facts

Little facts about cancer:

• Cancer has to grow new blood vessels.
  
  
• Cancer cells will "eat" the body when they run out of food.
  
  
• Cancer cells can be attacked and destroyed.
  
  
• Cancer thrives on a Weakened Immune System.
  
  
• Cancer Cells have Electrical Activity within them.
  
  
• Cancer Cells Hide After Chemotherapy and Radiation.
  
  
• Most common causes of cancer are environmental factors such as smoking, dietary imbalances (excess fat and calories; inadequate intake of fruits, vegetables, fiber, and calcium) or viruses. Less common cause is genetic factors.
  

What Is Spirulina Rich Of?

What Is Spirulina?
Spirulina is a type of blue-green algae found in most lakes and ponds. It is a rich source for other nutrients including B complex vitamins, beta-carotene, vitamin E, zinc, copper, iron, selenium, caroteniods and the rare essential fatty acid, GLA.

How Safe Is Spirulina?
Scientists around the world - in Japan, China, India, Europe, Russia and the USA - are discovering how and why spirulina is so effective for human and animal health. Hundreds of published scientific studies reveal how spirulina and its unique phytonutrients boost the immune system and improve health. Spirulina and Health From scientific discoveries, spirulina benefits five of the most important below:

1. Strengthening the immune system.
2. Supporting cardiovascular health and lowering cholesterol.
3. Improving gastrointestinal and digestive health.
4. Enhancing natural cleansing and detoxification.
5. Reducing cancer risks with better antioxidant protection.

Difference Between Spirulina, Chlorella and Wild Blue Green Algae .

* Spirulina (also called Arthrospira platensis) is a blue-green algae.

* Chlorella is a green algae.

Both above are known to be safe and nutritious whole foods.

* Other kinds of algae grow wild and uncontrolled such as the blue-green algae aphanizomenon and microcystis. They bloom on whatever nutrients or pollutants are available. Some algae, like microcystis, are toxic.


Precaution
Because of the potential for side effects and interactions with medications, dietary supplements should be taken only under the supervision of a knowledgeable healthcare provider.


Did You know?
Spirulina can be used as a quick protein supply. Many athletes use it for an energy boost before sports. It is also ideal for backpackers as a source of nourishment. Spirulina's use as a dietary aid relates to its phenylalanine content.

Retain Vitamin C

How to prepare foods to retain vitamin C

Vitamin C can be lost from foods during preparation, cooking, or storage. To prevent loss of vitamin C:

• Serve fruits and vegetables raw whenever possible.
  
  
• Cooking of vegetables and fruits for longer periods of time (10-20 minutes) can result in a loss of over one half the total vitamin C content.
  
  
• When fruits and vegetables are canned and then reheated, only 1/3 of the original Vitamin C content may be left.
  
  
• Steam, boil, or simmer foods in a very small amount of water, or microwave them for the shortest time possible.
  
  
• Cook potatoes in their skins. Be sure to wash the dirt off the outside of the potato.
  
  
• Refrigerate prepared juices and store them for no more than two to three days.
  
  
• Store cut, raw fruits and vegetables in an airtight container and refrigerate—do not soak or store in water. Vitamin C will be dissolved in the water.

Source of Vitamin C

Excellent sources of Vitamin C

• Guava, Papaya, Orange, Mango
• Grapefruit, white
• Broccoli, boiled
• Green bell pepper
• Cauliflower
• Kale
• Kohlrabi, boiled
• Potato
• Parsley
• Cabbage greens, frozen, boiled
• Spinach, raw

How can we get enough Vitamin C?
Eating a variety of foods that contain vitamin C is the best way to get an adequate amount each day. Healthy individuals who eat a balanced diet rarely need supplements.


... next post "Retain Vitamin C when preparing food"

Importance of Vitamin C

Quote Dr. Emanuel Cheraskin, Dr. Ringsdorf and Dr. Sisley from THE VITAMIN C CONNECTION:

"There are more than ten thousand published scientific papers that make it quite clear that there is not one body process (such as what goes on inside cells or tissues) and not one disease or syndrome (from the common cold to leprosy) that is not influenced -- directly or indirectly -- by vitamin C."

Vitamin C (also called Ascorbic Acid) is utilized throughout the body for so many things that it is probably not an overstatement to say that there are virtually no functions that it is not involved in. Thus, the quote above. Vitamin C is a requirement for the proper functioning of our immune systems. Without Vitamin C in adequate quantities, our own body's best defense against disease is left without ammunition.

What Are Deficiency Symptoms For Vitamin C?
Full-blown symptoms of the vitamin C deficiency disease called scurvy - including bleeding gums and skin discoloration due to ruptured blood vessels. Poor wound healing, however, is not rare, and can be a symptom of vitamin C deficiency. Weak immune function, including susceptibility to colds and other infections, can also be a telltale sign of vitamin C deficiency. Since the lining of our respiratory tract also depend heavily on vitamin C for protection, respiratory infection and other lung-related conditions can also be symptomatic of vitamin C deficiency.

... next post "Sources of Vitamin C"

Heard of Free Radicals?

Who say free things are good? Free radicals are certainly not.

What Are Free Radicals?
Our bodies use the oxygen we breathe to burn carbohydrates to produce energy. However, this normal oxidation process creates highly reactive chemical compounds called free radicals. Free radicals are highly reactive and may attack important body compounds like DNA, enzymes and fats. Free radicals are continously generated in the cells through the normal body metabolism. Cigarette smoke, air pollution, alcohol and ultraviolet sunlight are all external sources which can also generate free radicals.

How To Fight Against Free Radicals?
Antioxidants! Yes! Our bodies have antioxidants, natural chemical defenses against free radical attacks. These antioxidants act by trappings deactivating and destroying free radicals and preventing the damage they may cause. Principal antioxidants – Vitamin C and E.

How Do Antioxidants Help?
Antioxidant vitamins act as scavengers of free radicals. Although they work as a team to inhibit free radical activity, each kind of antioxidant focuses on different parts of the cell. Vitamin E protects the unsaturated fatty acids located in the cell membrane. Vitamin C protects the blood and liquid interior of the cell from free radical attack.

... next post "Importance of Vitamin C"

World Health Organisation (WHO)

A little facts about WHO :

Agency of United Nations.

Headquaters in Geneva.

Specialised in health.

Established on April 7th 1948.

Objective :
Attainment by all peoples of the highest possible level of health.

Task :
1. To combat disease, especially key infectious disease.

2. Coordinating international efforts to monitor outbreaks of infectious disease by developing and distributing vaccines.

Some of WHO campaigns, reasearch, activities carried out :
1. Boost consumption of vegetables worldwide .

2. Discourage tobacco consumption.

3. Research on influence of cell phones electromagnetic field on health.

4. Research on Nutrition

5. Breastfeeding

More information can be found on urls below.

Sources
http://en.wikipedia.org/wiki/WHO
http://www.who.int/research/en/