Food Education - Nutrition - Eating Healthy Tips
Nutrition Education is a set of
learning experiences designed to
assist in healthy eating
choices and other
nutrition-related
behavior. It
includes any combination of
educational strategies, accompanied by
environmental supports, designed to facilitate
voluntary adoption of
food
choices and other food and
nutrition-related
behaviors conducive to health and well-being. Nutrition education is
delivered through
multiple venues and involves activities at the
individual, community, and policy levels. Nutrition Education also
critically looks at issues such as
food security, food literacy, and
food
sustainability.
Almost 870 million people
were
chronically undernourished from 2010-2012.
Vitamins.
91% of American kids have Poor Diets.
Children
Suffering from Eating Unhealthy Food -
Allergies
-
PH -
Microbes -
Over Eating -
Cholesterol
Want kids to learn well? Feed them well: Sam Kass (video and
interactive text)
Malnutrition -
Food Security -
Feeding the Hungry
-
Protein -
Energy -
Brain Food
Food Coops -
Farming -
Food Nutrition Service (gov)
-
Nutrition Explained
-
Immune System -
Addictions -
ICMR-National Institute of Nutrition Dietary Guidelines for NIN (PDF)
-
Diets
Let Food Be Your Medicine and Let Medicine be Your Food
Personalized food is just as important as
personalized
medicine. So please remember, every
human body is a
little different, and everyone has different health needs. Most health
tips are not personalized advice, or is it health information that is
based on your health background and history. So all information is
relative. You need to
be aware that even healthy foods can have
side effects. So you need to be
totally aware and
notice any changes in your body,
because some changes may
do more harm than good. It's a good idea to start
out slow. You have to
do your
own research. You are the test subject. So it's your
responsibility for
the
ethical and logical treatment of
yourself. When living a healthy lifestyle, the rewards are many. But
remember,
nothing is totally free from risk.
Such as life. The body needs healthy food and
the mind needs healthy knowledge. Don't ever stop learning. It's not
just what you put in your mouth, but it's what you put in your mind that
becomes the most important factor. Healthy knowledge will bring a healthy
body, as well as a healthy mind.
Brain Food.
Nutrition for Precision Health is a study that says people respond differently
to food, given differences in
biology,
lifestyle and
gut
microbes.
Human
Postprandial Responses to food and the potential for
precision nutrition.
Medically Tailored Meals are for certain people with health conditions that
require specific diets such as
heart disease, diabetes, and HIV. Programs that plan and prepare these
meals can expand their reach and help those in need stay healthy.
Tailoring
each meal to meet a client's specific medical diagnosis works. In
fact, it not only improves a client's health outcomes, but also improves
medication adherence, and keeps clients out of the hospital and in their
homes.
Food Pharmacy is an emerging program model designed to increase the
access to and
consumption of healthful foods, particularly fruits and vegetables.
Existing research on the efficacy of the
food pharmacy model
shows that these programs have been effective in improving patient
understanding of nutrition and removing barriers to healthy eating, and in
turn may have a significant impact on diet-related health outcomes. The
prevalence of
obesity in the United States
(U.S.) population is a staggering 42%, and rates of nutrition-related
chronic disease are climbing across the globe.
Food Pharmacy follows a comprehensive
approach that includes proper plant based
nutrition,
regular exercise, stress reduction and adequate rest.
Fresh Food Farmacy program provides
qualifying patients with access to fresh, healthy, nutritious food, paired
with education and clinical services, and more importantly empowers
participants in the program to manage their medical conditions through
food-related behavior and lifestyle changes.
Food
is Medicine Interventions.
Nutrigenomics and
Nutrigenetics. Nutrients are able to interact with molecular
mechanisms and modulate the physiological functions in the body. The
Nutritional Genomics focuses on the interaction between bioactive food
components and the genome, which includes Nutrigenetics and Nutrigenomics.
Nutrigenetics describes that the
genetic profile
have impact on the response of body to bioactive food components by
influencing their absorption, metabolism, and site of action.
Nutritional
Science is the
science that
studies the physiological process of nutrition (primarily human
nutrition), interpreting the nutrients and other substances in food in
relation to maintenance, growth, reproduction, health and disease of an
organism.
Nutrition Science is the general
term given to the study of food, nutrients, and other ingestible
substances and their effects on the human body.
Prescription for fruits and vegetables is linked to better heart health
and
food security. Adults at risk for heart disease who participated in
produce prescription programs for an average of six months increased their
consumption of fruits and vegetables and had reduced blood pressure, body
mass index and blood sugar levels.
Project Angel Heart
delivers
medically tailored meals for
people living with severe illness. They give access to high-quality
nutritious food that supports a persons health and well-being. “Food is
Medicine.”
Omega-3 discovery moves us closer to 'precision nutrition' for better
health. Researchers have obtained new insights into how African-American
and Hispanic-American people’s genes influence their ability to use
Omega-3 and Omega-6 fatty acids for good health.
The findings are an important step toward “precision nutrition” – where a
diet tailored to exactly what our bodies need can help us live longer,
healthier lives.
A step towards AI-based precision medicine. Artificial intelligence,
AI, which finds patterns in complex biological data could eventually
contribute to the development of individually
tailored healthcare.
All of Us Research
Initiative aims to use data from a million participants to understand
how
differences in our biology, lifestyle and environment can affect our
health.
Food Sequencing is consuming specific types of food in
a particular order, or the order in which
different foods are consumed during a meal. Some experts advise eating
vegetables, followed by proteins and healthy fats, then finishing your
meal with carbohydrates.
The order in which you
eat your food can affect blood sugar. Recommended order of foods to
eat in the following order is fairly common: raw or cooked vegetables,
proteins and healthy fats, and lastly, carbohydrates. But some experts
recommend patients focus on the ratios of food on their plates before
worrying too much about what order they eat it in.
Eat veggies first, then meat, and then starches.
You are what you eat, and
you are also what you ate eats. If you eat meat or plants that
consumed
chemicals, then you will
be eating
chemicals too.
Clean Diet
may include
whole fruits,
vegetables, l
ean proteins,
whole grains, and
healthy fats while
limiting highly processed snacks and other packaged
foods with added
sugar and
salt. It may also be associated with terms like
plant-based, grass-fed, sugar-free, or gluten-free.
Dietary
Guidelines.
Fresh Food Health Benefits are, improves
the health of your eyes, lowers the risk of heart diseases, fights against
chronic inflammation, maintains blood pressure level, provides you fiber,
minimizes the risk of cancer, keeps blood sugar level in control, keeps
your
brain active and young.
If you
eat what your body loves, then your body will love you
back. Prescribing healthy foods to patients could help
prevent chronic
medical conditions and cut health-care costs by billions of dollars. It's not just the food
that you eat, but it's also the food that you don't eat but should eat.
For most humans, eating is an activity of daily living.
Despite growing burden of diet-related disease, medical education does not
equip students to provide high quality nutritional care to patients.
Researchers call for improved nutrition education to be integrated into
the medical curriculum.
Being very knowledgeable about food is
some of the most important knowledge that you can have. Food is extremely
crucial for life quality, second only to
water.
The
human
body is
incredible complex machine, so don't ever take your body
for granted.
Everyone must fully understand the
responsibilities
of
maintaining a
strong and
healthy body
and
mind.
Live, Learn, Love and Progress.
Food is Information. If we look at our food
in terms of the macronutrients of fat, protein, and carbohydrates and the
micronutrients like minerals and vitamins, we begin to understand that the
very foods that we choose to eat are changing the expression of our
DNA.
Social media or better education sources can be used to increase fruit
and vegetable intake in young people. Researchers have found that people
following
healthy eating accounts on social media for as little as two
weeks ate
more fruit and vegetables
and
less junk food.
Not eating enough of six key foods in combination is associated with a
higher risk of cardiovascular disease in adults. Consuming
fruits,
vegetables,
legumes,
nuts,
fish and whole-fat dairy products is key to lowering the risk of CVD,
including
heart attacks
and
strokes. The study also
found that a healthy diet can be achieved in various ways, such as
including moderate amounts of whole grains or unprocessed meats. The World
Health Organization estimates nearly 18 million people died from CVD in
2019, representing 32 per cent of all global deaths. Of these deaths, 85
per cent were due to heart attacks and strokes.
Prospective Urban Rural Epidemiology study -
PURE.
Kids who Suffer Hunger in
the First Years of their Life do Poorly in Schools. An estimated
13.1 million children live in homes with insufficient food, according to
the most recent figures from the U.S. Department of Agriculture. Many of
those children experience hunger during their first few years of life, or
their parents are hungry and stressed out about food during those years –
the most crucial time for a
child's development.
Skipping breakfast linked to lower GCSE grades.
Brain Health.
Children who Eat Lunch Score 18 Percent Higher in Reading Tests. The
powerful connection between nutrition and education has been revealed by
new research from ESMT Berlin. Primary school children who attended a
public free lunch program
over an extended period were shown to have significantly better learning
outcomes.
Children who eat more fruit and veggies have better mental health. New
research finds that children who eat more fruit and veg have better mental
health. The study is the first to investigate the association between
fruit and vegetable intakes, breakfast and lunch choices, and mental
wellbeing in UK school children. The research team studied data from
almost 9,000 children in 50 schools. They found that the types of
breakfast and lunch eaten by both primary and secondary school pupils were
significantly associated with wellbeing.
Baby Boomers Will Become Sicker Seniors Than Earlier Generations.
Participants in school-based gardening and food programs benefit from
lasting impacts on dietary behaviors. Thousands of students have
successfully participated in the FRESHFARM
FoodPrints
program over the past 15 years, according to a new study in the
Journal of Nutrition Education and Behavior. To encourage fruit and
vegetable consumption among youth, experiential food education programs
such as gardening and cooking lessons have increased across both community
and school settings. A recent research article revealed how this early
learning positively influenced food decisions as children grew older.
You have to be
fully aware of your bodies food and water needs, as well as,
be aware of your
bodies reactions to certain foods and liquids.
Eating only when
hungry is good as long as you know that your brains hunger
signals are correct and accurate. The same for water, only drink
when thirsty, but thirst is not the only factor when it comes to
your bodies
water
needs. It will take a lot of knowledge, information and
experience to learn about your needs, and also to understand and
control your wants. The goal is to always have maximum energy
without wasting time and energy eating more food then you need.
And if you
learn how to cook and prepare food, then you will always
have the ability enjoy eating the way you like.
People are afraid of not eating enough, afraid of eating too much, and
afraid of eating too many unhealthy things. Science should give us
flavor and healthy foods in the exact amounts that we need. Less time
wasted and less worries. Social eating is a human past time, it doesn't
need to be human wasted time, or wasted resources. We can fix this. People are not that fussy.
Food
Journal or
Food Diary. Keeping track of what you eat is the #1 most
effective method for controlling what you eat and when you eat, as well as
reducing food mistakes and overeating. You should be aware of how the food
tasted and what the
temperature of the food was, and if you
chewed the food well enough, and if you
were rushed or stressed or doing something at the same time when you
were eating. You should also write down
how you
felt each day and if you
exercised.
Nutrition Clubs are social gatherings
where members focus on good nutrition and regular exercise in order to
achieve optimum health. Not focused on any particular food group or
nutritional supplements, but more focused on educating each other about
the human body and what the body needs to be healthy and full of energy.
Vegetables -
Fruits -
Grains -
Nuts -
Seeds -
Legumes -
Herbs and Spices
Brain Food -
Super
Foods -
Vitamins -
Minerals
-
Antioxidants (free radicals)
Food Chemistry
-
PH -
Acidity -
Alkalinity
-
AllergiesMicrobes -
Yeast -
Fungi
-
Mushrooms
Allergies -
Milk -
Nuts and SeedsCooking Food
-
Meat -
Carbohydrates
Cholesterol -
Fiber -
Gas -
Digestion -
Cooking
Human Energy -
Fasting -
Cleansing
You're A Firework
(Scientifically Speaking) (youtube) -
Thermodynamics (chemistry).
Vitality is life,
life force, health,
youth, or ability
to live or exist. The word vitality is derived from the Latin word vita ,
which means
life.
Vitality -
Vital Signs
-
Vitamins
Photos of what People Eat around the World (images) -
School Lunches in other Countries
(images)
Better School Food -
Cafeteria Inspections -
School Food Trust -
Food Photos
Food Science
is the applied science devoted to
the study of food. The Institute of Food
Technologists defines food science as "the discipline in which the
engineering, biological, and physical sciences are used to study the
nature of foods, the causes of deterioration, the principles underlying
food processing, and the improvement of foods for the consuming public".
The textbook Food Science defines food science in simpler terms as "the
application of basic sciences and engineering to study the physical,
chemical, and biochemical nature of foods and the principles of food
processing".
Over Eating -
Under Eating.
Types of Eaters
Carnivores eat other
animals
or
meat.
Herbivores eat
plants.
Omnivores
consume a mixture of both
plant and
animal matter.
Vegetarians - Some
vegans eat only plants, others mix it up.
Detritivores eat detritus or the remains of something that has been
destroyed or broken up.
Fungi digest organic matter outside of
their bodies as opposed to animals that
digest their food inside their
bodies.
Frugivore is a
fruit eater.
Carnism
is the invisible belief system that conditions people to eat certain
animals.
Meat (dangers).
Most of the
strongest animals
on earth have a
plant based diet,
even cows, so you're better off
cutting out the middle man.
Carnivore Diet is a fad
diet in which only
animal products. People following a carnivore diet
consume animal-based products, such as beef, pork, poultry, and seafood.
Some may eat dairy products and eggs. All fruits, legumes, vegetables,
grains, nuts and seeds are strictly excluded. The carnivore diet is
associated with pseudoscientific health claims. Such a diet can lead to
deficiencies of vitamins and dietary fiber, and increase the risk of
chronic diseases.
Inuit Cuisine (wiki).
Energy from Food
Food
is any substance consumed to provide
nutritional support for the body. It
is usually of plant or animal origin, and contains
essential nutrients,
such as
carbohydrates,
fats,
proteins,
vitamins, or
minerals. The
substance is
ingested by an organism and absorbed by the organism's
cells to provide
energy,
maintain life and
provide
growth or
reproduction.
Eating is the
ingestion of food,
typically to provide a
heterotrophic organism with
energy and to
allow for
growth. Animals and other heterotrophs must eat in order to survive.
Heterotrophs is an organism that depends on
complex organic substances for nutrition.
Adenosine Triphosphate
ATP (brain energy) -
Internal Energy (life force) -
Human Energy -
FarmingNorth Americans use
an average of
10 calories of
fossil fuel to produce one calorie of food
energy.
Food Energy is
chemical energy that animals
and humans derive from their food, and molecular
oxygen through the
process of
cellular respiration. Cellular respiration involves either the
process of joining
oxygen from air with the molecules of food
using
aerobic
respiration, or the process of reorganizing the atoms within the molecules
using anaerobic respiration.
Glycogen (energy storage) -
Battery -
Fat -
Over Eating -
Fasting -
Malnutrition
Metabolism -
Carbohydrates -
Glucose -
Ph -
Mitochondria
Energy Expenditure or total daily energy expenditure is the amount of
energy burned by the human body.
Resting
metabolic rate generally composes 60 to 75 percent of TDEE. Because
adipose tissue does not use much energy to maintain, fat free mass is a
better predictor of metabolic rate. A taller person will typically have
less fat mass than a shorter person at the same weight and therefore burn
more energy. Men also carry more skeletal muscle tissue on average than
women, and other sex differences in organ size account for sex differences
in metabolic rate. Obese individuals burn more energy than lean
individuals due to increase in the amount of calories needed to maintain
adipose tissue and other organs that grow in size in response to obesity.
At rest, the largest fractions of energy are burned by the skeletal
muscles, brain, and liver; around 20 percent each. Increasing skeletal
muscle tissue can increase metabolic rate. Thermic effect of food is the
amount of energy burned digesting food, around 10 percent of TDEE.
Proteins are the
component of food requiring the most energy to digest. Losing or gaining
weight affects the energy expenditure. Reduced energy expenditure after
weight loss can be a major challenge for people seeking to avoid weight
regain after weight loss. It is controversial whether losing weight causes
a decrease in energy expenditure greater than expected by the loss of
adipose tissue and fat-free mass during weight loss. This excess reduction
is termed adaptive
thermogenesis and it is estimated that it might compose 50 to 100
kcal/day in people actively losing weight. Some studies have reported that
it disappears after a short period of weight stability, while others
report longer-lasting effects.
Fasting.
Non-Exercise Activity Thermogenesis is the energy expended for
everything we do that is not sleeping, eating or sports-like exercise. It
ranges from the energy expended walking to work, typing, performing yard
work, undertaking agricultural tasks and fidgeting.
Brain Energy Needs.
Kilojoules is the Australian measure of how
much
energy people get from consuming a food or drink. Energy in food and
drinks is measured by the number of kJ (kilojoules) it provides. kJ are
similar to Calories: 1 kJ = 0.2 Calories (Cals) 1 Calorie = 4.2 kJs.
Kilojoules in food: Fats and alcohol are high in kilojoules. Protein and
carbohydrates provide moderate amounts of kilojoules. Dietary fibre is low
in kilojoules. Water provides no kilojoules (
energy). Foods such as
fruits, vegetables and legumes are less energy-dense foods (lower in
kilojoules).
kcal, kilocalorie (1,000
calories), a
unit of energy.
Anaerobic Glycolysis is the transformation of
glucose to
lactate when
limited amounts of
oxygen (O2) are available. Anaerobic glycolysis is only
an effective means of
energy production
during short,
intense exercise, providing
energy for a period ranging from 10 seconds to 2 minutes. The
anaerobic glycolysis (lactic acid) system is dominant from about 10–30
seconds during a maximal effort. It replenishes very quickly over this
period and produces 2 ATP molecules per glucose molecule or about 5% of
glucose's energy potential (38 ATP molecules). The speed at which
ATP is
produced is about 100 times that of oxidative phosphorylation.
Energy Levels Affect Emotions.
Energy Density of Food is the
amount of energy per mass or volume of
food. The energy density of a food can be determined from the label by
dividing the
energy per serving, usually in kilojoules or food calories,
by the serving size, usually in grams, milliliters or fluid ounces.
Energy Density is thus expressed in
cal/g, kcal/g, J/g, kJ/g, cal/mL, kcal/mL, J/mL, or kJ/mL. The "calorie"
commonly used in nutritional contexts is the kilogram-calorie (abbreviated
"Cal" and sometimes called the "dietary calorie", "food calorie" or
"Calorie" with a capital "C"). This is equivalent to a thousand
gram-calories (abbreviated "cal") or one kilocalorie (kcal). Because food
energy is commonly measured in Calories, the energy density of food is
commonly called "caloric density". Energy density measures the energy
released when the food is metabolized by a healthy organism when it
ingests the food (see food energy for calculation) and the food is
metabolized with oxygen, into waste products such as carbon dioxide and
water. Besides alcohol the only sources of food energy are carbohydrates,
fats and proteins, which make up ninety percent of the dry weight of
food. Therefore, water content is the most important factor in energy
density. Carbohydrates provide four calories per gram (17 kJ/g), and
proteins offer slightly less at 16kJ/g whereas fat provides nine calories
per gram (38 kJ/g), 2 1⁄4 times as much energy. Fats contain more
carbon-carbon and carbon-hydrogen bonds than carbohydrates or proteins
and are therefore richer in energy. Foods that derive most of their energy
from fat have a much higher energy density than those that derive most of
their energy from carbohydrates or proteins, even if the water content is
the same. Nutrients with a lower absorption, such as fiber or sugar
alcohols, lower the energy density of foods as well. A moderate energy
density would be 1.6 to 3 calories per gram (7–13 kJ/g); salmon, lean
meat, and bread would fall in this category. High-energy foods would have
more than three calories per gram and include crackers, cheese, dark
chocolate, and peanut.
Calorie is the approximate amount of
energy needed to raise the
temperature of one gram of
water by one degree
Celsius at a
pressure of one atmosphere.
Calorie Density.
Calories
needed by Women in their lifetime (image) -
Calories
needed by Men in their lifetime (image)
Human Food Energy Requirements - -
Waste Energy
Energy Transfer is energy exchange from one system to another,
is said to occur when an amount of
energy crosses the boundary
between them, thus increasing the energy content of one system
while decreasing the energy content of the other system by the
same amount.
Oxygen (VO2 Max).
Cellular
Respiration (metabolic reactions) -
Cells and Longevity
Lipid is
a loosely defined term for substances of biological origin that are
soluble in nonpolar solvents. It comprises a group of naturally occurring
molecules that include
Fats, waxes,
sterols,
fat-soluble vitamins (such as
vitamins A, D, E, and K), monoglycerides, diglycerides, triglycerides,
phospholipids, and others. The main biological functions of lipids include
storing energy,
signaling, and acting as
structural components of
cell membranes. Lipids have applications in the
cosmetic and food industries as well as in nanotechnology. Scientists may
broadly define lipids as hydrophobic or amphiphilic small molecules; the
amphiphilic nature of some lipids allows them to form structures such as
vesicles, multilamellar/unilamellar liposomes, or membranes in an aqueous
environment. Biological lipids originate entirely or in part from two
distinct types of biochemical subunits or "building-blocks": ketoacyl and
isoprene groups. Using this approach,
lipids may be divided into eight
categories:
fatty acids, glycerolipids,
glycerophospholipids, sphingolipids, saccharolipids, and polyketides
(derived from condensation of ketoacyl subunits); and sterol lipids and
prenol lipids (derived from condensation of isoprene subunits). Although
the term lipid is sometimes used as a synonym for fats, fats are a
subgroup of lipids called triglycerides. Lipids also encompass molecules
such as fatty acids and their derivatives (including tri-, di-,
monoglycerides, and phospholipids), as well as other sterol-containing
metabolites such as
cholesterol. Although humans and other mammals use
various biosynthetic pathways both to break down and to synthesize lipids,
some essential lipids cannot be made this way and must be obtained from
the diet.
Lipokine
is a lipid-controlling
hormone which modulates lipid
metabolism by a "chaperone effect". The lipokine palmitoleic acid (C16:1n7-palmitoleate)
travels to the muscles and liver, where it improves cell sensitivity to
insulin and blocks fat accumulation in
the liver. In addition, researchers observed that palmitoleate suppresses
inflammation, which is considered
by many to be a primary factor leading to metabolic disease.
Palmitoleic acid also serves as a biomarker for metabolic status. More
specifically, a low concentration in the free acid component of the serum
indicates a risk of metabolic disease, and that de novo lipogenesis should
be stimulated. Additionally, administering palmitoleic acid to a subject
(via nutraceutical or other means), positively impacts lipid metabolism.
Oxidative Phosphorylation is the metabolic pathway in which cells use
enzymes to oxidize nutrients, thereby
releasing
energy which is used to produce
adenosine triphosphate (
ATP). In
most eukaryotes, this takes place inside
mitochondria. Almost all aerobic
organisms carry out oxidative phosphorylation. This pathway is probably so
pervasive because it is a highly efficient way of releasing energy,
compared to alternative
fermentation processes such as anaerobic
glycolysis.
Oxidative Stress.
Phosphocreatine also known as creatine phosphate (CP) or PCr (Pcr), is
a phosphorylated creatine molecule that serves as a rapidly mobilizable
reserve of high-energy phosphates in
skeletal muscle and the brain to
recycle adenosine triphosphate, the
energy
currency of the cell.
Creatine
is a nitrogenous organic acid that occurs naturally in vertebrates. Its
main role is to facilitate recycling of
adenosine triphosphate (
ATP), the
energy currency of the cell, primarily in
muscle and brain tissue. This is
achieved by recycling adenosine diphosphate (ADP) to ATP via donation of
phosphate groups. Creatine also acts as a
pH buffer in tissues.
Citric Acid
Cycle is a series of
chemical reactions used by all
aerobic organisms
to release
stored energy through the
oxidation of acetyl-CoA
derived from
carbohydrates,
fats, and
proteins into adenosine triphosphate
(ATP) and carbon dioxide. In addition, the cycle provides precursors of
certain
amino acids, as well as the reducing agent NADH, that are used in
numerous other reactions. Its central importance to many biochemical
pathways suggests that it was one of the earliest established components
of
cellular metabolism and may have originated abiogenically. Even though
it is branded as a 'cycle', it is not necessary for metabolites to follow
only one specific route; at least three segments of the citric acid cycle
have been recognized. The name of this metabolic pathway is derived from
the citric acid (a type of tricarboxylic acid, often called citrate, as
the
ionized form predominates at
biological pH) that is consumed and then
regenerated by this sequence of reactions to complete the cycle. The cycle
consumes acetate (in the form of acetyl-CoA) and water, reduces NAD+ to
NADH, and produces carbon dioxide as a waste byproduct. The NADH generated
by the citric acid cycle is fed into the oxidative phosphorylation (
electron
transport) pathway. The net result of these two closely linked
pathways is the oxidation of nutrients to produce usable chemical energy
in the form of ATP. In
eukaryotic cells, the citric acid cycle occurs in
the matrix of the mitochondrion. In prokaryotic cells, such as bacteria,
which lack mitochondria, the citric acid cycle reaction sequence is
performed in the cytosol with the proton gradient for ATP production being
across the cell's surface (plasma membrane) rather than the inner membrane
of the
mitochondrion. The overall yield of energy-containing compounds
from the TCA cycle is three NADH, one FAD(2H), and one GTP.
The citric acid cycle is also known as the Krebs Cycle is actually a
part of the much larger process called
cellular respiration, the process where your body harvests energy from
the food you eat. Yes, the citric acid cycle has the same citric acid
found in oranges and other citrus
fruits!
Ketone Bodies
are three water-soluble molecules (acetoacetate, beta-hydroxybutyrate, and
their spontaneous breakdown product, acetone) containing the ketone group
that are produced by the liver from
fatty acids
during periods of low food intake (fasting),
carbohydrate restrictive diets, starvation, prolonged intense
exercise, alcoholism or in untreated (or inadequately treated) type 1
diabetes mellitus. These ketone bodies are readily picked up by the
extra-hepatic tissues (tissues outside the liver) and converted into
acetyl-CoA which then enters the citric acid cycle and is oxidized in the
mitochondria for energy. In the brain,
ketone bodies are also used to make acetyl-CoA into long-chain fatty
acids. Ketone bodies are produced by the liver under the circumstances
listed above (i.e. fasting, starving, low carbohydrate diets, prolonged
exercise and untreated type 1 diabetes mellitus) as a result of intense
gluconeogenesis, which is the production of glucose from non-carbohydrate
sources (not including fatty acids). They are therefore always released
into the blood by the liver together with newly produced glucose after the
liver glycogen stores have been depleted (these glycogen stores are
depleted within the first 24 hours of
fasting).
Ketone (β-Hydroxybutyrate) found to reduce vascular aging.
Cholesterol is
an organic molecule. It is a sterol (or modified steroid), a type of lipid
molecule, and is biosynthesized by all animal cells, because it is an
essential structural component of all animal cell membranes. In addition
to its importance for animal cell structure,
cholesterol also serves as a precursor
for the biosynthesis of steroid hormones, bile acid and vitamin D.
Cholesterol is the principal sterol synthesized by all animals. In
vertebrates, hepatic cells typically produce the greatest amounts. It is
absent among prokaryotes (bacteria and archaea), although there are some
exceptions, such as Mycoplasma, which require cholesterol for growth.
For
Optimal Performance,
make nutrition a priority no matter how busy you are. Before and during
endurance training, carbohydrates are your most important fuel source.
Bread, rice, pasta, fruits, starchy vegetables (such as beans, corn, peas,
and potatoes).
Carbohydrates are
classified as simple (fast) or complex (slow). Simple carbs (fruit, juice,
honey) break down quickly and often are best right before or during
training. Complex carbohydrates (starches and whole grains) take longer to
break down, so incorporate them into your meals. A balance of simple and
complex carbohydrates is best to help you stay focused and fueled. Both
protein and fat take longer than carbs to break down, which is why they
aren’t considered primary fuel sources for exercise.
Protein is important for
muscle repair and recovery. The
recommended (minimum) daily amount (RDA) of protein is 0.8g/kg body
weight. There is no benefit to eating extra protein. After hard workouts,
you need a balanced mix of protein and carbs. For most people, 20–25g of
protein and 60g of carbohydrate is sufficient. Approximately 20–25% of
your daily intake should be from fat. And try not to skip meals. Those who
skip meals are more likely to have trouble losing weight, have a higher
percentage of body fat, and are more likely to reach for energy drinks or
supplements to re-energize when their body craves energy from food.
Gastronomy is the study of the
relationship between food and
culture,
art of preparing and serving rich or delicate
and appetizing food, a style of cooking of particular region, and the
science of good eating. One who is well versed in gastronomy is called a
gastronome, while a gastronomist is one who unites theory and practice in
the study of gastronomy.
Digestive System -
Body Mind Connection
Diet
is just another word for
eating healthy and
eating the right foods in the right amounts at the right times.
It's knowing that
good flavor does not always mean healthy. It's knowing how to chew your food enough.
It's
knowing not to
eat too fast. It's knowing
Not to Overeat
and it's
knowing when you have eaten enough.
Grocery Shopping Tips (youtube) -
Box Food Stores
Documentary Films
on Health
(movies)
You need to understand that changes to your
body happen gradual over time. So they are almost unnoticeable.
When I started eating healthier I noticed that when I ate
unhealthy food I felt its grossness swimming through my
bloodstream. But if I ate unhealthy food a couple of days in a
row, I became unaware of the feeling. So my body created a new
normal, which it was not. I also noticed that when I stopped
taking vitamins everyday, my body became sluggish. But after a
week or two, my body created a new normal. We need to define
what normal is so that we will make
changes when needed. We also have to avoid eating the exact same foods
everyday. Each person needs to do their own
personal research,
and also needs to break
routines in order to examine the
changes, whether they are good or bad.
With food you have to
break routine
sometimes. Unless you're absolutely positive that you
are doing the right thing. It's good to experiment with other foods.
Mostly because there are some foods that you can't eat all the
time, or eat every single day. Something's start off beneficial,
but they can also have accumulative negative effects. So they are
only good once in while. But you have to do the research
yourself. And to
be a good researcher you have to keep updating
your knowledge base. Especially now that we are learning more,
and learning faster, then another time in human history.
Studies have shown that dietary improvement cumulatively prevents millions of
premature deaths and results in fewer cases of
type 2 diabetes,
fewer cases of cardiovascular disease and fewer cancer cases,
just to name a few of the benefits.
"
Convenience
is not supposed to hurt us or kill us, or is convenience supposed to pollute
the earth and
poison our planet."
Processed Foods -
Food Processing -
Food Industry -
Food Production News"When eating well, we
should consider both the health of our bodies and the health of
our planet."
"If you get good gas
for your car but you eat unhealthy food, who will die first? Who
has the most
potential energy?
Eating Bad Food
Everyday is like never throwing out the garbage. And as
the garbage accumulates and builds up, you will find it harder to move
around. And with all that garbage, you will have more disease and more
problems. And the worst part is that the garbage builds up so slowly over
time that you might not even notice before it's to late.
Processed Food.
Protein
How
much protein do you need? On the average, men and women need about
56 and
46 grams of
protein a day.
What's My Protein Number? -
Health Calculator
-
Proteins
-
Benefits of Protein (webmd)
Foods Highest in Protein
-
Protein-Rich Foods: nuts, eggs, seeds, beans, poultry, yogurt, cheese, even chocolate.
Good Protein Sources
Without enough protein your wounds will
be
slow to heal because protein helps with collagen formation. Your
immune system will be weaker: you may get
more frequent infections than usual. Your may lose muscle mass —
especially if you're older, since the amount of protein you need after age
70 increases. Your bones may also be weaker (collagen is also essential
for strong bones). Hair loss is another symptom of protein deficiency,
though it may also indicate iron deficiency. Your nails may become more
brittle and your skin drier, especially if you're older. When you're not
eating enough protein, you may find that you're hungrier and experience
more food cravings. Fatigue and weakness are also signs of a lack of
protein, and possibly a lack of calories overall. Certain
amino acids are
important in stabilizing your mood, so you may experience mood changes. In
children, protein deficiency can hinder normal growth. You may not sleep
as well if your diet doesn't contain enough tryptophan, an essential amino
acid provided by certain proteins.
Protein Powder from Less Naked Mass is the ideal between meal or before bed
supplement to maintain a high protein and calorie diet. Only five
ingredients: Naked Whey, Naked Casein, Organic Maltodextrin (made from
gluten free organic tapioca), Organic Coconut Sugar, and Organic Raw
Cacao. Naked Mass contains no artificial sweeteners, flavors, or colors
and is GMO Free, Growth Hormone Free, Soy Free and Gluten Free.
Plant Protein (veggies)
-
Carnivore
Protein Combining is a dietary strategy
for protein nutrition by using complementary sources to optimize
biological value and increase the protein quality. It was originally
applied to livestock feed for animal nutrition.
Food Chemistry.
Protein Complementation
Phytochemicals
are chemical compounds produced by
plants, generally to help them thrive
or thwart competitors, predators, or pathogens. The name comes from the
Greek word phyton, meaning plant. Some phytochemicals have been used as
poisons and others as traditional medicine.
Nutrition - Nutrients
Nutrition
is the science that interprets the interaction of
nutrients and other
substances in food in relation to maintenance, growth,
reproduction,
health and disease of an organism. It includes food intake,
absorption,
assimilation,
biosynthesis,
catabolism and
excretion. The organic process of nourishing or
being nourished.
Malnourished.
Human Nutrition refers to the provision
of
essential nutrients necessary to support human life and health.
Generally, people can survive up to 40 days without food, a period largely
depending on the amount of water consumed, stored body fat, muscle mass
and genetic factors. Poor nutrition is a chronic problem often linked to
poverty,
poor nutrition understanding and practices, and deficient
sanitation and food security.
Malnutrition and its consequences are
immense contributors to deaths and disabilities worldwide.
Promoting Good
Nutrition helps children grow, promotes human development and eradication
of
poverty.
Nutrition Psychology is the psychological study of how cognitive
choices, such as meal decisions, influence nutrition, psychological
health, and overall health.
Calculate Food Needs
-
Measure Nutritional Values.
Nutrient is a component in foods that an
organism uses to survive and grow. Macronutrients provide the
bulk energy
an organism's
metabolic system needs to function while micronutrients
provide the necessary cofactors for metabolism to be carried out. Both
types of nutrients can be acquired from the environment. Micronutrients
are used to build and repair tissues and to regulate body processes while
macronutrients are converted to, and used for,
energy. Methods of nutrient
intake are different for plants and animals. Plants take in nutrients
directly from the soil through their roots and from the atmosphere through
their leaves.
Animals and
protists have specialized digestive systems that
work to break down macronutrients for energy and utilize micronutrients
for both metabolism and anabolism (constructive synthesis) in the body.
Organic nutrients consist of carbohydrates, fats, proteins (or their
building blocks, amino acids), and
vitamins. Inorganic chemical compounds
such as dietary minerals,
water or H2O, and
oxygen may also be considered
nutrients. A nutrient is considered essential if it must be obtained from
an external source either because the organism cannot synthesize it or
because insufficient quantities are produced. Nutrients needed in very
small amounts are called micronutrients while those needed in large
quantities are called macronutrients. The effects of nutrients are
dose-dependent; shortages are called deficiencies.
Vitamins -
Minerals -
Personalized Nutrition -
Cooking Effects on Food Nutrients
Nutrient Density identifies the
proportion of nutrients in foods, with terms such as nutrient rich and
micronutrient dense referring to similar properties. Several different
national and international standards have been developed and are in use
(see Nutritional rating systems).
Food Chemistry.
Micro-Nutrient are nutrients required by
organisms throughout life in small quantities to orchestrate a range of
physiological functions. For people, they include dietary trace minerals
in amounts generally less than 100 milligrams per day, as opposed to
macrominerals, which are required in larger quantities. The
micro-minerals
or
trace elements include at least iron, cobalt, chromium, copper, iodine,
manganese, selenium, zinc and molybdenum. Micronutrients also include
vitamins, which are organic compounds required as nutrients in trace
amounts. Micronutrient is a chemical element or substance required in
trace amounts for the normal growth and development of living organisms.
are essential elements required by organisms in varying quantities
throughout life to orchestrate a range of physiological functions to
maintain health. Micronutrient requirements differ between organisms; for
example, humans and other animals require numerous vitamins and dietary
minerals, whereas plants require specific minerals. For human nutrition,
micronutrient requirements are in amounts generally less than 100
milligrams per day, whereas macronutrients are required in gram quantities
daily. The
minerals for humans and other
animals include 13 elements that originate from Earth's soil and are not
synthesized by living organisms, such as calcium and iron. Micronutrient
requirements for animals also include vitamins, which are organic
compounds required in microgram or milligram amounts. Since plants are the
primary origin of nutrients for humans and animals, some micronutrients
may be in low levels and deficiencies can occur when dietary intake is
insufficient, as occurs in malnutrition, implying the need for initiatives
to deter inadequate micronutrient supply in plant foods. A multiple
micronutrient powder of at least iron, zinc, and vitamin A was added to
the World Health Organization's List of Essential Medicines in 2019.
Micronutrients support metabolism.
Dietary
minerals are generally trace elements, salts, or ions such as copper
and iron. Some of these minerals are essential to human metabolism.
Vitamins are
organic compounds essential to the body. They usually act as coenzymes or
cofactors for various
proteins in the body.
List of Micronutrients
(PDF).
Macronutrients are defined in several ways. The chemical elements
humans consume in the largest quantities are carbon, hydrogen, nitrogen,
oxygen, phosphorus, and sulphur, summarized as CHNOPS. The chemical
compounds that humans consume in the largest quantities and provide bulk
energy are classified as carbohydrates, proteins, and fats. Water must be
also consumed in large quantities. Calcium, sodium, potassium, magnesium,
and chloride ions, along with phosphorus and sulfur, are listed with
macronutrients because they are required in large quantities compared to
micronutrients, i.e., vitamins and other minerals, the latter often
described as trace or ultratrace minerals.
Macronutrients provide energy: Carbohydrates are compounds made up of
types of sugar. Carbohydrates are classified according to their number of
sugar units: monosaccharides (such as glucose and fructose), disaccharides
(such as sucrose and lactose), oligosaccharides, and polysaccharides (such
as starch, glycogen, and cellulose). Proteins are organic compounds that
consist of amino acids joined by peptide bonds. Since the body cannot
manufacture some of the amino acids (termed essential amino acids), the
diet must supply them. Through digestion, proteins are broken down by
proteases back into free amino acids. Fats consist of a glycerin molecule
with three fatty acids attached. Fatty acid molecules contain a -COOH
group attached to unbranched hydrocarbon chains connected by single bonds
alone (saturated fatty acids) or by both double and single bonds
(unsaturated fatty acids). Fats are needed for construction and
maintenance of cell membranes, to maintain a stable body temperature, and
to sustain the health of skin and hair. Because the body does not
manufacture certain fatty acids (termed essential fatty acids), they must
be obtained through one's diet. Fat has a food energy content of 38
kilojoules per gram (9 kilocalories per gram) and proteins and
carbohydrates 17 kJ/g (4 kcal/g).
Essential
Nutrient is a nutrient required for normal physiological function
that cannot be synthesized in the body – either at all or in sufficient
quantities – and thus must be obtained from a dietary source. Apart from
water, which is universally required for the maintenance of homeostasis in
mammals, essential nutrients are indispensable for various cellular
metabolic processes and; for the maintenance and function of tissues and
organs. In the case of humans, there are nine amino acids, two fatty
acids, thirteen vitamins and fifteen minerals that are considered
essential nutrients. In addition, there are several molecules that are
considered conditionally essential nutrients since they are indispensable
in certain developmental and pathological states.
Anti-Nutrient are natural or
synthetic compounds that interfere with
the
absorption of nutrients. Nutrition studies focus on those antinutrients commonly found in food sources and beverages.
Antinutrients.
Non-Essential Nutrients are substances
within foods that can have a significant impact on health. Insoluble
dietary fiber is not absorbed in the human digestive tract, but is
important in maintaining the bulk of a bowel movement to avoid
constipation. Soluble fiber can be metabolized by bacteria residing
in the large intestine. Soluble fiber is marketed as serving a prebiotic
function with claims for promoting "healthy" intestinal bacteria.
Bacterial metabolism of soluble fiber also produces short-chain fatty
acids like butyric acid, which may be absorbed into intestinal cells as a
source of
food energy.
Phytic Acid
impairs the absorption of iron, zinc and calcium and may promote mineral
deficiencies.
Brown Rice.
Malnutrition is a condition that results
from eating a diet in which nutrients are either
not enough or are too
much such that the diet causes health problems. It may involve
calories,
protein,
carbohydrates,
vitamins or
minerals. Not enough nutrients is called
under-nutrition or undernourishment while too much is called overnutrition.
Malnutrition is often used specifically to refer to undernutrition where
there is not enough calories, protein, or micronutrients. If
under-nutrition occurs
during pregnancy, or before two years of age, it may
result in permanent problems with physical and mental development. Extreme
undernourishment, known as
starvation, may have symptoms that include: a
short height, thin body, very poor energy levels,
cognition, and swollen legs and
abdomen. People also often get infections and are frequently cold. The
symptoms of micronutrient deficiencies depend on the micronutrient that is
lacking.
Stunted Growth.
Food Security -
Vitamin Deficiencies -
Poor Nutrition Dangers and Warnings
Overnutrition is
a form of
malnutrition in which the intake of
nutrients is oversupplied. The amount of nutrients exceeds the amount
required for normal growth, development, and metabolism.
Refeeding Syndrome.
How droughts and
lack of water can have negative effects of food crops.
Plant Quality Declines as CO2 Levels Rise. It’s been understood for
some time that many of our most important
foods have been getting less nutritious. Measurements of fruits and
vegetables show that their minerals, vitamin and protein content has
measurably dropped over the past 50 to 70 years. Researchers have
generally assumed the reason is fairly straightforward: We’ve been
breeding and choosing crops for higher yields, rather than nutrition, and
higher-yielding crops—whether broccoli, tomatoes, or wheat—tend to be less
nutrient-packed. In 2004, a landmark study of fruits and vegetables found
that everything from protein to calcium, iron and vitamin C had declined
significantly across most garden crops since 1950. The researchers
concluded this could mostly be explained by the varieties we were choosing
to grow.
Rising CO2 revs up
photosynthesis, the process that helps plants transform sunlight to
food. This makes plants grow, but it also leads them to pack in more
carbohydrates like glucose at the expense of other nutrients that we
depend on, like protein, iron and zinc.
Estimated
Effects of Future Atmospheric CO2 Concentrations on Protein Intake and
the Risk of Protein Deficiency by Country and Region.
Effect of increased concentrations of atmospheric carbon dioxide on the
global threat of zinc deficiency: A modeling study. (PDF)
Scientists find that rice grown under elevated carbon conditions loses
substantial amounts of protein, zinc, iron and B vitamins, depending
on the variety.
Carbon
dioxide (CO2) levels this century will alter the protein,
micronutrients, and vitamin content of rice grains with potential health
consequences for the poorest rice-dependent countries.
Genetically Boosting the Nutritional Value of Corn Could Benefit Millions
(climate change-resistant strains)
Biofortification -
Vitamins and Minerals.
Microbes Compete for Nutrients, affect Metabolism, Development in mice.
Food Chemistry
Nutriology Clinical Nutrition is nutrition of patients in health care.
Clinical in this sense refers to the management of patients, including not
only outpatients at clinics, but also (and mainly) inpatients in
hospitals. It incorporates primarily the scientific fields of nutrition
and dietetics. It aims to keep a healthy energy balance in patients, as
well as providing sufficient amounts other nutrients such as protein,
vitamins, minerals.
Food Security.
Does an Empty Stomach help Concentration and Memory? (PDF) -
Fasting.
Breathing Exercises helps improve Brain Function,
and
Exercise too.
Music and Concentration
Stronger legs linked to stronger brains in older women
Exercise Benefits
People over age 50 who are sexually active have better memory and cognitive skills
than people who are less sexually active.
Cognitive Neuroscience in Space effects on the brain in a
weightless environment. Movement and other brain functions are
affected under zero gravity or microgravity conditions.
Terrestrial research has shown that human cognitive and
perceptual motor performances deteriorate under stress may affect neurocognitive
performance. Various psychomotor functions degrade during space
flight including central postural functions, the speed and
accuracy of aimed movements, internal timekeeping, attentional
processes, sensing of limb position and the central management
of concurrent tasks. Other factors that might affect
neurocognitive performance in space are illness, injury, toxic
exposure, decompression accidents, medication side effects and
excessive exposure to radiation. Different tools have been
developed to assess and counteract these deficits and problems,
including computerized tests and physical exercise devices.
Brain Maintenance 101
Some of the
Dangers from Eating Unhealthy Foods are increased risk of Kidney Disease,
Dehydration, Nausea, increased risk of Cancer, increased risk of
Heart Disease, Strokes, Seizures, Mood Changes,
Diabetes,
Anorexia,
High Blood Pressure, Bad Breath,
Cognitive Abilities, Poor Endurance, increased
Bone Loss, Digestive Problems, Gout and Nutritional Deficiencies
to name a few.
Processed Food
-
Junk Food -
Additives
Heart Disease -
Diabetes -
Salt
Microbes -
Good
Bacteria -
Eco Mii
Lettuce be Happy. A
longitudinal study on the relationship between fruit and vegetable
consumption and well-being.
Does Eating Fruit and Vegetables also Reduce the Longitudinal Risk of
Depression and Anxiety?
Your body and brain depends on you making the
right food decisions, so please make yourself very aware of the
importance of
eating the right foods with balance. Know the
difference between being hungry and not having enough to eat.
Avoiding foods that are not good for you is not easy. Discipline
in this area means that you have respect for your body and that
you are knowledgeable about which foods are good and which foods
are bad.
Taste is never an indication on determining if a food
is good for you or if a food is bad for you. Learning how to
cook healthy foods is one of the most rewarding skills to have.
Health Literacy
-
Health Calculators
-
Health EducationAll foods can be
prepared in a way that would
please everyone’s tastes and needs. Eating a verity of regular
foods in smaller portions is a good idea. A
bad diet can be just as dangerous and damaging as
malnutrition. You should never eliminate entire food groups
unless you have
allergies or a medical condition.
So please learn what foods are good for you and in what quantities.
Nutrition and Diet Resources
Nutrition Consulting
Nutritionist is a person who advises on
matters of food and nutrition impacts on health. Different professional
terms are used in different countries, employment settings and contexts —
some examples include: nutrition scientist, public health nutritionist,
dietitian-nutritionist, clinical nutritionist, and sports nutritionist.
Personalized Nutrition.
Health Coaching is the use of
evidence-based skillful conversation, clinical interventions and
strategies to actively and safely engage client/patients in health
behavior change. Health coaches are certified or credentialed to safely
guide clients and patients who may have chronic conditions or those at
moderate to high risk for chronic conditions.
Dietitian is an expert in dietetics;
that is, human nutrition and the regulation of diet. A dietitian alters
their patient's nutrition based upon their medical condition and
individual needs. Dietitians are regulated healthcare professionals
licensed to assess, diagnose, and treat nutritional problems. A registered
dietitian (RD) or registered dietitian nutritionist (RDN), is a dietitian
who meets all of a set of special academic and professional requirements.
Coaching for the Brain -
Mind Consulting
Doctor Eric Berg is the Knowledge
Doc who likes to share valuable health information and education on
natural health alternatives.
Smart Plate TopView: Your Personal Nutritionist The world’s first
Intelligent Nutrition Platform that instantly analyzes everything you eat.
National Health and Nutrition Examination Survey.
National Health and Nutrition Examination Survey (wiki)
Society for Nutrition
Education and Behavior (SNEB)
Fiber -
MicrobesEat a
Well-Balanced Diet
and
Limit Sugar and
Salt.
Grocery-Store based Nutrition Education Improves Eating Habits.
Hypertension affects over 60 million adults in the United States and less
than half have their condition under control. A new study found that
grocery store-based nutrition counseling was effective in changing dietary
habits of patients being treated for hypertension. Participants received
individual counseling at one of three local grocery stores from two
registered dietitians trained to provide lifestyle modification
information based on the DASH (Dietary Approaches to Stop Hypertension)
diet. Three counseling sessions, provided free to the patients, occurred
over 12 weeks. The first visit was 60 minutes long followed by two
30-45-minute sessions. Following each session, a recap of the visit and
patient's progress towards goals were provided to the primary care
provider to be included in the patient's records. Diet quality was
assessed using the Healthy Eating Index-2010, a measure of overall diet
quality compared to the Dietary Guidelines for Americans. Patients
completed a food frequency questionnaire, documenting food and beverages
consumed at least once during the previous three months, prior to
beginning the study and at the end of the study. Blood pressure
measurements were also taken. Following the education, patients' eating
habits significantly improved in regard to total fruit, whole fruit,
greens and beans, whole grains, fatty acids, refined grains, and empty
calories. Sodium, saturated fat, discretionary solid fat, and total fat
intake decreased significantly as well. Intake of added sugar also
decreased although not to the same extent as the other categories. Blood
pressure measurements also decreased during the study, but due to the
small number of participants the differences were not statistically
significant. Additionally, patients reported a high level of compliance in
taking their hypertension medication as prescribed during the study.
"Providing education at the grocery store offers a convenient location on
a schedule with more flexibility than a primary care office and reinforces
dietary changes in the environment where food decisions are made," said
Dr. Watowicz. "This strategy should be researched with other health
conditions."
Nutrition is very
important so be very aware of how you feel after eating certain
foods, Like feeling sleepy, having intestinal cramps, felling
irritable, unable to focus, unable to sleep, changes in skin
appearance, physical performance and so on. But remember some
negative effects happen so gradual over time that you don't
notice the damage until it's to late.
Diets
Healthy Diet
is one that helps to
maintain good health or
improve overall health. A healthy diet
provides the body with essential nutrition: fluid, adequate essential
amino acids from protein, essential fatty acids, vitamins, minerals, and
adequate calories. The requirements for a healthy diet can be met from a
variety of plant-based and animal-based foods. A healthy diet supports
energy needs and provides for human nutrition without exposure to toxicity
or excessive weight gain from consuming excessive amounts. Where lack of
calories is not an issue, a properly balanced diet (in addition to
exercise) is also thought to be important for lowering health risks, such
as obesity, heart disease, type 2 diabetes, hypertension and cancer.
Various nutrition guides are published by medical and governmental
institutions to educate the public on what they should be eating to
promote health. Nutrition facts labels are also mandatory in some
countries to allow consumers to choose between foods based on the
components relevant to health. The idea of dietary therapy (using dietary
choices to maintain health and improve poor health) is quite old and thus
has both modern scientific forms (medical nutrition therapy) and
prescientific forms (such as dietary therapy in traditional Chinese
medicine).
Diet
as in nutrition
is the
sum of food consumed by a person or other organism. The word diet
often implies the use of specific intake of nutrition for health or
weight-management reasons (with the two often being related). Although
humans are omnivores, each culture and each person holds some food
preferences or some food taboos. This may be due to personal tastes or
ethical reasons. Individual dietary choices may be more or less healthy.
Complete nutrition requires ingestion and absorption of vitamins,
minerals, and food energy in the form of carbohydrates, proteins, and
fats. Dietary habits and choices play a significant role in the quality of
life, health and longevity.
What Diet Means?
A Bad Diet is
an Addiction.
DASH Diet is a
dietary pattern promoted by the U.S.-based National Heart, Lung, and Blood
Institute (part of the National Institutes of Health (NIH), an agency of
the United States Department of Health and Human Services) to prevent and
control hypertension. The DASH diet is rich in
fruits, vegetables, whole grains,
and low-fat dairy foods; includes meat, fish, poultry,
nuts, and beans; and is
limited in sugar-sweetened foods and beverages, red meat, and added fats.
In addition to its effect on blood pressure, it is designed to be a
well-balanced approach to eating for the general public. DASH is
recommended by the United States Department of Agriculture (USDA) as one
of its ideal eating plans for all Americans.
Mediterranean
Diet is a diet inspired by the eating habits of Greece, Southern
Italy, and Spain in the 1940s and 1950s. The principal aspects of this
diet include proportionally high consumption of olive oil, legumes,
unrefined cereals, fruits, and vegetables, moderate to high consumption of
fish, moderate consumption of dairy products (mostly as cheese and
yogurt), moderate wine consumption, and low consumption of non-fish meat
products. There is some evidence that the Mediterranean diet lowers the
risk of heart disease and early death. Olive oil may be the main
health-promoting component of the diet. There is preliminary evidence that
regular consumption of olive oil may lower all-cause mortality and the
risk of cancer, cardiovascular disease,
neuro-degeneration, and several
chronic diseases.
Mediterranean Diet and its Benefits on Health and Mental Health: A
Literature Review. The Mediterranean diet is currently considered one of
the most healthy dietary models worldwide. It is generally based on the
daily intake of fruit and vegetables, whole grains, legumes, nuts, fish,
white meats, and olive oil.
Ketogenic Diet is a high-fat,
adequate-protein, low-carbohydrate diet
that in medicine is used primarily to treat difficult-to-control
(refractory)
Epilepsy in children. The diet forces
the body to burn fats rather than carbohydrates. Normally, the
carbohydrates contained in food are converted into glucose, which is then
transported around the body and is particularly important in fueling brain
function. However, if little carbohydrate remains in the diet, the liver
converts fat into fatty acids and ketone bodies. The ketone bodies pass
into the brain and replace glucose as an energy source. An elevated level
of
ketone bodies in the blood, a state known as
ketosis,
leads to a reduction in the frequency of epileptic seizures. Around half
of children and young people with epilepsy who have tried some form of
this diet saw the number of seizures drop by at least half, and the effect
persists even after discontinuing the diet. Some evidence indicates that
adults with epilepsy may benefit from the diet, and that a less strict
regimen, such as a modified Atkins diet, is similarly effective. Potential
side effects may include constipation, high cholesterol, growth slowing,
acidosis, and kidney stones.
Keto diet works best
in small doses. A ketogenic diet, which provides 99 percent of
calories from fat and only 1 percent from carbohydrates, produces health
benefits in the short term, but negative effects after about a week,
researchers found in a study of mice. A keto diet tricks the body into
burning fat. When the body's glucose level is reduced due to the diet's
low carbohydrate content, the body acts as if it is in a starvation state,
although it is not, and begins burning fats instead of carbohydrates. This
process in turn yields chemicals called ketone bodies as an alternative
source of fuel. When the body burns ketone bodies, tissue-protective gamma
delta T-cells expand throughout the body. This reduces diabetes risk and
inflammation, and improves the body's metabolism.
Western pattern diet is a modern dietary pattern that is generally
characterized by high intakes of
pre-packaged
foods, refined grains, red meat, processed meat, high-sugar drinks,
candy and sweets, fried foods, industrially produced animal products,
butter and other high-fat dairy products, eggs, potatoes, corn (and
high-fructose corn syrup), and low intakes of fruits, vegetables, whole
grains, pasture-raised animal products, fish, nuts, and seeds.
Obesity -
Diabetes -
Inflammation -
Cancer.
3-Hour Rule: Every
3 hours during the day eat three balanced meals and three smaller healthy
snacks throughout the day. Every three hours, have something to sustain
your
blood-sugar levels and your brain to make sure you are performing at
a high level. If you indulged in something you regret, instead of dwelling
on it,
focus on your
goals. In three hours, when
you eat again,
reset and restart your mindset. ‘Am I hungry or am I
hurting?’ If I think I’m hurting, then I take steps to heal the pain
without food. List activities that will help distract you from your
cravings. Every three
hours, reset and reassess.
Awareness -
Focus -
Discipline
Sandra Aamodt: Why dieting doesn't usually work (video and interactive
transcript).
Longevity
Biomarkers of Aging are biomarkers that could predict
functional capacity at some later age better than will chronological age.
Stated another way, biomarkers of aging would give the true "biological
age", which may be different from the chronological age.
Living Longer (Growing Old Healthier - Longevity)
An ideal diet is one that promotes
Optimal Health and Longevity.
Biological Clock Aging is a type of
DNA
clock based on measuring natural DNA methylation levels to estimate the
biological age of a tissue, cell type or organ. A pre-eminent example for
an epigenetic clock is Horvath's clock, which is based on 353 epigenetic
markers on the
human genome.
Vitals (signs -
markers) -
Ageing (elderly - caregiving)
Metabolic Age refers to a number calculated by comparing
your Basal Metabolic Rate to the Basal Metabolic Rate average of your
chronological age group. This measurement is one among many which can be
used to assess health, and people should avoid putting too much weight on
it as it is a purely theoretical construct with no clinical studies; a
more complete assessment of physical health can be obtained from a doctor,
who may also have suggestions to improve health.
Brain Health - Intelligence and Food
Impact of Health on Intelligence can affect
intelligence in various ways,
and conversely,
intelligence can affect
health. Health effects on intelligence have been described as being
among the most important factors in the origins of human group differences
in
IQ test scores and other
measures of cognitive ability. Several factors can lead to significant
cognitive impairment, particularly if they occur during
pregnancy and
childhood when the brain
is growing and the
blood–brain
barrier of the child is less effective. Such impairment may sometimes
be permanent, sometimes be partially or wholly compensated for by later
growth. Developed nations have implemented several health policies
regarding nutrients and
toxins known to
influence
cognitive
function. These include laws requiring
fortification of certain food
products and laws establishing
safe levels of
pollutants (e.g. lead, mercury, and organochlorides). Comprehensive
policy recommendations targeting reduction of
cognitive impairment
in children have been proposed.
Improvements
in nutrition due to public
policy changes, often involving specific micronutrients, have been implicated in IQ increases in many nations (as
part of the overall Flynn effect), such as efforts fighting iodine
deficiency in the U.S..
Knowledge
is one of the best brain foods that you need to consume everyday.
Mindful Eating -
Vitamins -
Mindful Learning -
Brain Maintenance -
Avoiding Toxins -
Avoiding Processed Food -
Brain Injuries
Neuroprotection is the ability for a
therapy to prevent
neuronal cell
death by intervening in and inhibiting the pathogenetic cascade that
results in cell dysfunction and eventual death. Vitamins C, E and K are
known to protect neurons from oxidative damage in stroke and in other
neurodegenerative conditions. B vitamins are critically important in
maintaining the normal functions of the brain.
Caffeine
and
Polyphenols currently have great
neuroprotective properties. The widely studied caffeine has antagonistic
activity against adenosine receptors in the central nervous system and
elsewhere in the body resulting in psychoactive effects.
Neuro-Reneration.
Neuroprotection
refers to the relative preservation of neuronal structure and/or function.
Antioxidants are the primary treatment used to control oxidative stress
levels. Antioxidants work to eliminate reactive oxygen species, which are
the prime cause of
neurodegradation.
The effectiveness of antioxidants in preventing further neurodegradation
is not only disease dependent but can also depend on gender, ethnicity,
and age.
Terpenoids Exert Neuroprotective Effects by Restoring Blood–Brain Barrier
Permeability. The
blood–brain
barrier is the primary metabolic interface between the peripheral
blood supply and neural tissues or their fluid spaces.
New research shows 'profound' link between dietary choices and brain
health. A healthy, balanced diet was linked to superior brain health,
cognitive function and mental wellbeing. A balanced diet was associated
with better mental health, superior cognitive functions and even higher
amounts of grey matter in the brain -- linked to intelligence -- compared
with those with a less varied diet.
MIND Diet lowers the risk of memory problems later in life. People
whose diet more closely resembles the MIND diet may have a lower risk of
cognitive impairment. The MIND diet is a combination of the Mediterranean
and DASH diets. It includes green leafy vegetables like spinach, kale and
collard greens along with other vegetables. It recommends whole grains,
olive oil, poultry, fish, beans and nuts. It prioritizes berries over
other fruits and recommends one or more servings of fish per week.
Food for thought: Study links key nutrients with slower brain aging. A
new study suggests better nutrition might help prevent cognitive decline.
Nutrient biomarkers identified via blood tests revealed a combination of
fatty acids, antioxidants and carotenoids, and two forms of Vitamin E and
choline -- very similar to the Mediterranean diet -- in the systems of
those who showed slower than expected brain aging in MRI scans and
cognitive assessments.
In June 2012
I started eating a new breakfast meal. One slice of toast with a few added
ingredients, and one strong cup of
coffee. After a few days I noticed that I was experiencing
increased
cognitive abilities. It's now easier to
remember and easier to
focus and easier
to
learn. And I don't feel groggy or a little off. And
with more
neural pathways open, thinking and
problem solving becomes
easier too. So the benefits seem promising. My recipe is
organic hummus with
3 things mixed in, I then spread it on toast and then add
1
once of salmon on top of my
whole grain
slice of toast every morning. In my hummus I mix a little of
Lion's Mane Mushroom
Extract Powder, along with a little
Amazing Grass Green
Super food powder and some
Organic Chia Seeds.
The lion's mane mushroom powder makes remembering names much easier for
some reason. This has been my breakfast every morning for several years,
and I love it. But of course, always
check with Doctors and experts to see if Omegas are healthy for your
particular body needs. Not everyone benefits from nutrients in the
exact
same way. You may have a
particular chemistry and
certain health issues and other factors. In order to fully
benefit from brain enhancing foods you would also need to stop
ingesting
foods and
chemicals that diminish brain functions,
like fluoride,
alcohol and
drugs, certain
vaccines,
pesticides, just to name a few.
You also need exercise,
and you also need to
keep educating
yourself. Do you have
allergies or some sort of
sensitivity? Also
be careful of fatty
acids in pill form that come with essential EPA, DNA GLA and ALA
Fatty Acids, or made from fish oil,
flaxseed oil and
borage seed oil. Do your research.
Now in 2024, I still have toast with hummus with some extra
ingredients,
but not everyday, I mix it up with other foods, so my
routine is flexible. And even now after all
those years,
I'm still learning things
about healthy eating.
My Vitamins
and Supplements -
Exercise -
Sleep
Omega-3 Fatty Acid are polyunsaturated fatty acids (PUFAs)
with a double bond (C=C) at the third
carbon atom from the end of the
carbon chain that are important for normal
metabolism.
Good Fats and Bad Fats.
Foods that have
Omega-3's: Walnuts, Salmon, Flaxseeds, Beans, Spinach, Kale,
Seaweed, Enhanced Eggs and Tofu.
iwi life vegan-omega-3-supplement.
B Vitamins should be taken
with omega-3s. You need both healthy
methylation and sufficient omega-3s and
phospholipids found in fish and eggs.
Researchers develop model for how the brain acquires essential omega-3
fatty acids. Findings may aid design of targeted drug delivery into
the brain and central nervous system. Researchers have developed a
zebrafish model that provides new insight into how the brain acquires
essential omega-3 fatty acids, including docosahexaenoic acid (DHA) and
linolenic acid (ALA), with the potential to improve understanding of lipid
transport across the blood-brain barrier and of disruptions in this
process that can lead to birth defects or neurological conditions. Omega-3
fatty acids are considered essential because the body cannot make them and
must obtain them through foods, such as fish, nuts and seeds. DHA levels
are especially high in the
brain and important for a healthy nervous
system. Infants obtain DHA from breastmilk or formula, and deficiencies of
this fatty acid have been linked to problems with learning and memory. To
get to the brain, omega-3 fatty acids must pass through the
blood-brain
barrier via the lipid transporter Mfsd2a, which is essential for normal
brain development. Despite its importance, scientists did not know
precisely how Mfsd2a transports DHA and other omega-3 fatty acids.
Fish-Rich
Diets in
pregnancy may boost babies' brain development. Women could enhance
the development of their unborn child's eyesight and brain function by
regularly eating fatty fish during
pregnancy.
Saturated fat may interfere with creating memories in aged brain.
Study finds DHA protects brain cells from fat-related inflammation. A new
study in cell cultures found the omega-3 fatty acid DHA may help
protect the brain from an
unhealthy diet's effects by curbing fat-induced inflammation at the
cellular source.
Technique boosts omega 3 fatty acid levels in brain 100 fold.
Researchers report that adding a
lysophospholipid form of EPA (LPC-EPA) to the diet can increase levels
of EPA in the brain 100-fold in mice.
Omega-3 fatty acids appear promising for maintaining lung health.
Omega-3 fatty acids, which are abundant in fish and fish oil supplements,
appear promising for maintaining lung health, according to new evidence
from a large, multi-faceted study in healthy adults. The study provides
the strongest evidence to date of this association and underscores the
importance of including omega-3 fatty acids in the diet, especially given
that many Americans do not meet current guidelines.
Monounsaturated Fat are fatty acids that have one double bond in the
fatty acid chain with all of the remainder carbon atoms being
single-bonded. By contrast,
polyunsaturated fatty acids (PUFAs) have more than one double bond.
Monounsaturated fats are healthy fats found in olive oil, avocados and
certain nuts.
Krill Oil is an extract prepared from a
species of Antarctic krill, Euphausia superba. Two of the most important
components in krill oil are omega-3 fatty acids similar to those in fish
oil, and phospholipid-derived fatty acids (PLFA), mainly
phosphatidylcholine (alternatively referred to as marine lecithin).
Marine Phytoplankton.
Fish Oil–Derived Fatty Acids in Pregnancy and Wheeze and Asthma in
Offspring
Copenhagen Prospective Studies on Asthma in Childhood -
Learning Disabilities
Omega-3 Lowers Childhood Aggression in Short Term, Penn Research Shows
Nutrition has been Linked to Cognitive Performance Nutrition has
benefits for brain network organization, new research finds.
(monounsaturated fatty acids – a class of nutrients found in olive oils,
nuts and avocados)
Fatty Acids also
help expel heavy metals from the body.
Cleansing.
Omega-3 fatty acids in keeping the
blood-brain barrier closed, which
protects the
central
nervous system from blood-borne
bacteria,
toxins
and other
pathogens, according to
new research.
Omega-6 Fatty Acid are a family of pro-inflammatory and
anti-inflammatory polyunsaturated fatty acids that have in common a final
carbon-carbon double bond in the n-6 position, that is, the sixth bond,
counting from the methyl end. Should eat lower amounts.
High omega-6 levels can protect against premature death. Linoleic acid
is the most common polyunsaturated omega-6 fatty acid.
Omega-9 Fatty Acid are a family of unsaturated fatty acids
which have in common a final carbon–carbon double bond in the omega−9
position; that is, the ninth bond from the methyl end of the fatty acid.
Unlike omega-3 fatty acids and omega-6 fatty acid,
omega−9 fatty acids are not classed as essential fatty acids (EFA).
This is both because they can be created by the human body from
unsaturated fat, and are therefore not
essential in the diet, and because the lack of an omega−6 double bond
keeps them from participating in the reactions that form the eicosanoids.
Medium-Chain Triglycerides
are
triglycerides whose fatty acids have an aliphatic tail of
6–12 carbon atoms. The
fatty acids found in MCTs are called medium-chain fatty acids (MCFAs).
Like all triglycerides, MCTs are composed of a glycerol backbone and three
fatty acids. In the case of MCTs, 2 or 3 of the fatty acid chains attached
to glycerol are of medium length. Rich sources for commercial extraction
of beneficial MCTs include palm kernel oil and coconut oil.
Ester is
a chemical compound derived from an acid (organic or inorganic) in which
at least one –OH (hydroxyl) group is replaced by an –O–alkyl (alkoxy)
group. Usually, esters are derived from a carboxylic acid and an alcohol.
Glycerides, which are fatty acid esters of glycerol, are important
esters in biology, being one of the main classes of lipids, and making up
the bulk of animal fats and vegetable oils. Esters with low molecular
weight are commonly used as fragrances and found in essential oils and
pheromones.
Phosphoesters form the backbone of DNA molecules.
Nitrate esters, such as nitroglycerin, are known for their explosive
properties, while polyesters are important plastics, with monomers linked
by ester moieties.
Inflammation -
Ph
Mediterranean Diet May Have Lasting Effects on Brain Health. A new
study shows that older people who followed a Mediterranean diet retained
more brain volume over a three-year period than those who did not follow
the diet as closely.
Lignan are a large group of chemical compounds found in
plants. Some examples of lignans are pinoresinol, podophyllotoxin, and
steganacin.
Lutein
is a xanthophyll and one of 600 known naturally occurring carotenoids.
Lutein is synthesized only by plants and like other xanthophylls is found
in high quantities in green leafy vegetables such as
Kale. In
green plants, xanthophylls act to modulate light energy and serve as
non-photochemical quenching agents to deal with triplet chlorophyll (an
excited form of chlorophyll), which is overproduced at very high light
levels, during
photosynthesis.
See xanthophyll cycle for this topic. Lutein is present in plants as
fatty-acid esters, with one or two fatty acids bound to the two
hydroxyl-groups.
Flavones -
Luteolin
Alpha-Linolenic Acid
is an n−3 fatty acid. It is one of two essential fatty acids (the other
being linoleic acid), so called because they are necessary for health and
cannot be produced within the human body. They must be acquired through
diet. ALA is an omega-3 fatty acid found in chia seeds, flaxseed, hemp
seeds, nuts (notably walnuts), and many common vegetable oils.
Bacopa Monnieri is a perennial, creeping herb native to the
wetlands of southern and Eastern India, Australia, Europe, Africa, Asia,
and North and South America. Bacopa is a medicinal herb used in Ayurveda,
where it is also known as "Brahmi", after Brahmā, the creator God of the
Hindu pantheon.
Curcumin Improves Memory and Mood -
Mind Diet
Curcumin
is a substance found in
Turmeric
that gives curry its yellow color. In past studies, curcumin has
previously been shown to have anti-inflammatory and antioxidant properties
in lab studies. Turmeric, a native plant in Asia, has been used as a
herbal remedy for arthritis, cancer, heart disease and other medical
conditions.
Vitamins -
Minerals -
Longevity -
Myelin -
Nerve Cells -
Nervous System -
Brain Maintenance
Other Brain Boosting
Products -
Nutiva Organic Shelled Hempseeds
(amazon) -
Salvia
Hispanica (Chia Seeds)
Lingzhi Mushroom is a polypore
mushroom belonging to the
genus
Ganoderma. Its red-varnished, kidney-shaped cap gives it a distinct
appearance. When fresh, the lingzhi is soft, cork-like, and flat. It lacks
gills on its underside, and instead releases its spores via fine pores.
Depending on the age of the mushroom, the pores on its underside may be
white or brown. Lingzhi mushroom is used in traditional
Chinese medicine. In
nature, it grows at the base and stumps of deciduous trees, especially
that of the maple. Only two or three out of 10,000 such aged trees will
have lingzhi growth, and therefore its wild form is extremely rare. Today,
lingzhi is effectively cultivated on hardwood logs or sawdust/woodchips.
Hericium Erinaceus is also called
Lion's Mane
Mushroom, is an edible and medicinal
mushroom
belonging to the tooth fungus group. Yamabushitake is shown to to inhibit
the growth of human
cancer cells and protect
against
Neuro-Degeneration.
Alzheimer's.
Memory impairment in mice reduced by soy derivate that can enter the brain
intact. Researchers have found that a soy-derived protein fragment
that reaches the brain after being ingested reduces memory degradation in
mice with an induced cognitive impairment, providing a new lead for the
development of functional foods that help prevent mental decline. Derived
by breaking apart the proteins in soybeans, the memory-effecting molecule
is classified as a dipeptide because it contains just two of the protein
building blocks known as amino acids.
Multiple health benefits of b-type procyanidin-rich foods like
chocolate and apples consumed in right amounts. Researchers shed light on
how an optimal intake of electrophilic compounds like
procyanidins is linked to hormesis of hemodynamic and metabolic
responses. Procyanidins are a class of polyphenols (plant metabolites)
that are abundantly found in nature. The
B-type procyanidins are one of the most commonly consumed catechin
oligomers in the human diet. Previous studies have shown both the
long-term and single-dose advantages of B-type procyanidins on human
metabolism, circulation, and the nervous system. Now researchers review
the hormetic effects of B-type procyanidins exerted on the primary target
organ, the gut, via activation of the central nervous system. B-type
procyanidins, made of catechin oligomers, are a class of polyphenols found
abundantly in foods like cocoa, apples, grape seeds, and red wine. Several
studies have established the benefits of these micronutrients in reducing
the risk of cardiovascular diseases and strokes. B-type procyanidins are
also successful in controlling hypertension, dyslipidemia, and glucose
intolerance. Studies attest to the physiological benefits of their intake
on the central nervous system (CNS), namely an improvement in cognitive
functions. These physiological changes follow a pattern of hormesis -- a
phenomenon in which peak benefits of a substance are achieved at mid-range
doses, becoming progressively lesser at lower and higher doses.
Bodybuilding supplement may help stave off Alzheimer's. Researchers
recently discovered that a muscle-building supplement called
beta-hydroxy beta-methylbutyrate, also called
HMB, may help protect memory, reduce plaques and ultimately help
prevent the progression of
Alzheimer's disease.
Drug reverses age-related mental decline within days, mouse study shows.
Just a few doses of an experimental drug can reverse age-related declines
in memory and mental flexibility in mice, according to a new study. The
drug, called ISRIB, has already been shown in laboratory studies to
restore memory function months after traumatic brain injury (TBI), reverse
cognitive impairments in Down Syndrome, prevent noise-related hearing
loss, fight certain types of prostate cancer, and even enhance cognition
in healthy animals. ISRIB, discovered in 2013 in Walter's lab, works by
rebooting cells' protein production machinery after it gets throttled by
one of these stress responses -- a cellular quality control mechanism
called the integrated stress response (ISR; ISRIB stands for ISR InhiBitor).
The ISR normally detects problems with protein production in a cell -- a
potential sign of viral infection or cancer-promoting gene mutations --
and responds by putting the brakes on cell's protein-synthesis machinery.
This safety mechanism is critical for weeding out misbehaving cells, but
if stuck in the on position in a tissue like the brain, it can lead to
serious problems, as cells lose the ability to perform their normal
activities, Walter and colleagues have found.
Tea
Green Tea is a type of tea that is made
from
Camellia sinensis leaves that have not undergone the same
withering and oxidation process used to make
oolong
and
black tea. Green tea originated in China, but its production has spread to
many countries in Asia.
Matcha Green Tea Powder
with lemon. (amazon)
Tea is an
aromatic beverage commonly prepared by pouring hot or boiling water over
cured leaves of the Camellia sinensis, an evergreen shrub (bush) native to
East Asia. After water, it is the most widely consumed drink in the world.
There are many different types of tea; some, like Darjeeling and Chinese
greens, have a cooling, slightly bitter, and astringent flavour, while
others have vastly different profiles that include sweet, nutty, floral or
grassy notes. Tea has a stimulating effect in humans primarily due to its
caffeine content.
Catechin
is a
flavan-3-ol, a type of natural phenol and antioxidant. It is a plant
secondary metabolite. It belongs to the group of flavan-3-ols (or simply
flavanols), part of the chemical family of
Flavonoids,
which act as chemical messengers, physiological regulators, and cell cycle
inhibitors.
Herbal Tea and fruit teas are beverages made from the
infusion or decoction of herbs, spices, fruits, or other plant material in
hot water. They do not usually contain
caffeine.
Infusion is the
process of extracting chemical compounds or flavors from plant material in
a solvent such as water, oil or alcohol, by allowing the material to
remain suspended in the solvent over time (a process often called
steeping).
An infusion is also the name for the resultant liquid. The process of
infusion is distinct from
decoction, which involves boiling the plant
material, or percolation, in which the water passes through the material
(as in a coffeemaker).
Darjeeling Tea
is a tea from the Darjeeling district in West Bengal, India. It is
available in black, green, white and oolong. When properly brewed, it
yields a thin-bodied, light-coloured infusion with a floral aroma. The
flavour can include a tinge of astringent tannic characteristics and a
musky spiciness sometimes described as "muscatel"
Sideritis
is a genus of flowering plants well known for their use as herbal
medicine, commonly as an herbal tea. They are abundant in Mediterranean
regions, the Balkans, the Iberian Peninsula and Macaronesia, but can also
be found in Central Europe and temperate Asia. (also known as ironwort,
mountain tea and shepherd's tea).
Adding
Boiling water to tea can burn the leaves, which will alter the
taste. Wait about a
minute after
boiling water before adding
it to tea.
The Right Way to
Make Tea - Stop Eating it Wrong, Episode 27 (youtube)
Cold-brewed teas taste sweet
and smooth. This is because cold water extracts a different
chemical balance from the tea than hot water. Chemically speaking, this
means there are fewer
catechins and less caffeine. In terms of flavor, a
reduction in catechins and caffeine drops out the bitterness. Refrigerate
for 4-10 hours.
Longer brew time extracts stronger flavor and more caffeine.
White teas will brew the quickest, followed by green teas and twisted/flat
oolongs, allow most time for rolled oolongs, pu-erhs, herbal infusions and black teas.
Coffee
Coffee Knowledge
-
How to Make and Prepare
Coffee -
Upgraded
Coffee -
Kit
How to
Make Bulletproof Coffee (youtube)
Mitochondiral Energy Support W/BioPQQ
(amazon)
Mycotoxin is a toxic secondary metabolite produced by
organisms of the
fungus kingdom.
Ochratoxin are a group of mycotoxins produced by some
Aspergillus species.
Aflatoxin B1 is a potent carcinogen, and is up to twice as
carcinogenic as an equitoxic dose of X-rays.
Ochratoxin A is one of the most-abundant food-contaminating
mycotoxins. It is also a frequent contaminant of water-damaged houses and
of heating ducts. Human exposure can occur through consumption of
contaminated food products, particularly contaminated grain and pork
products, as well as coffee, wine grapes, and dried grapes. The toxin has
been found in the tissues and organs of animals, including human blood and
breast milk. Ochratoxin A, like most toxic substances, has large species-
and sex-specific toxicological differences.
Choline is the precursor molecule for the neurotransmitter
acetylcholine, which is involved in many functions including memory and
muscle control.
Tannin is an astringent, polyphenolic biomolecule that binds
to and precipitates proteins and various other organic compounds including
amino acids and alkaloids.
Hormesis is the term that describes any process in a cell or
organism that exhibits a biphasic response to exposure to increasing
amounts of a substance or condition.
Mycotoxins in Foods
Beer and
Coffee Benefits Comparison Info-Graph (image)
Coffee Acidity refers to a flavor note,
not to the actual acid content; coffee is relatively low in
acid. Its
pH averages around 5.0 - 5.1, which is more neutral
than beer or any fruit juice and similar to carbonated water
(which contains carbonic acid as a result of the dissolved
carbon dioxide). If a vinegar/water solution were made within an
equivalent pH, its acidity could not be detected by taste. The average American consumes about 200 mg of
caffeine a day.
Caffeine in Coffee amounts by manufacturer
Increased alertness can begin in as few as 10 minutes but it
takes about 30 to 60 minutes for caffeine to reach its peak
level in the blood. The body typically eliminates half of the
drug in three to five hours, and the remainder can linger for
eight to 14 hours.
Women generally metabolize caffeine faster than men. Smokers
process it twice as quickly as nonsmokers do. Caffeine overuse
can trigger a fast heart rate, insomnia, anxiety and
restlessness, among other side effects.
Chocolate
Cacao is a small evergreen tree in the family Malvaceae,
native to the deep tropical regions of Central and South America. Its
seeds,
Cocoa Beans, are used to make cocoa mass, cocoa powder,
confectionery, ganache and chocolate.
Healthworks Raw Certified Organic Cacao Powder, 1 lb (amazon) -
RawCacao is the raw unprocessed version of cocoa.
Cacao has many more benefits that regular cocoa does not have.
Cocoa
Barometer -
Conseil Cafe Cacao
World
Cocoa Foundation -
Green
America
Chocolate Bloom is a whitish coating that can appear on the surface of
chocolate. This effect is one of the main concerns in the production of
chocolate. There are two types of bloom: fat bloom, arising from changes
in the
Fat in the chocolate; and sugar
bloom, formed by the action of moisture on the
Sugar ingredients. The crystals of
fat and sugar bloom limit the shelf life of many chocolates. Chocolate
that has "bloomed" is still safe to eat (as it is a non-perishable food
due to its sugar content), but may have an unappetizing appearance and
surface texture. In general, Chocolate bloom can be 'repaired' by melting
the chocolate down, stirring it, then pouring it into a mould and allowing
it to cool, bringing the sugar or fat back into the solution.
90% of the world's cocoa beans are harvested on small,
family-run farms with less than two hectares of land and an average yield
of just 600-800 kg per year. ... Because cocoa farms are sensitive to this
type of climate, they can only flourish in a narrow band of countries
between 20 degrees north and south of the equator.
It is estimated that more than two-thirds of cocoa farmers live below the
poverty line in some African cocoa growing countries. Outdated
agricultural practices that lead to low productivity,
monoculture, fluctuation of
prices on the global market and lack of access to infrastructure are among
the factors that impede these families from breaking the cycle of poverty.
Supply Chain Traceability.
Flavonoids are a class of plant and fungus secondary
metabolites.
Dentate Gyrus (Hippocampus)
Coconut - MCT
Coconut Oil is an edible oil extracted from the kernel or
meat of mature coconuts harvested from the coconut palm (Cocos nucifera).
Because of its high saturated fat content, it is slow to oxidize and,
thus, resistant to rancidification, lasting up to six months at 24 °C (75
°F) without spoiling.
Organic Coconut Oil (amazon) -
Anthocyanin
(flavones)
Medium-Chain Triglycerides are
triglycerides with two or three
fatty
acids having an aliphatic tail of 6–12 carbon atoms, i.e. medium-chain
fatty acids (MCFAs). Rich food sources for commercial extraction of
MCTs include palm kernel oil and coconut oil. MCTs can help
in the process of excess calorie burning, thus weight loss. MCTs are also
seen as promoting fat oxidation and reduced food intake. MCTs have been
recommended by some endurance athletes and the bodybuilding community.
Butter
from Grass Fed Cows (amazon)
Supplements
Vitamins
-
Minerals -
Antioxidants -
Supplements (amazon)
Nootropics
(smart drugs?) -
Aromas -
Rosemary
Herbs
Ginseng is
the root of plants in the genus Panax, Although ginseng has been used in
traditional medicine over centuries, modern clinical research is
inconclusive about its biological effects, mostly because the
research is biased.
Preliminary clinical research indicates possible effects on memory,
fatigue, menopause symptoms, and insulin response in people with mild
diabetes.
Cinnamon
is a spice obtained from the inner bark of several tree species
from the genus Cinnamomum. Cinnamon is used in both sweet and savoury
foods. The term "cinnamon" also refers to its mid-brown colour.
Ceylon Real
Organic Cinnamon Sticks
(amazon)
Holy
Basil is an aromatic perennial plant in the family
Lamiaceae. It is native to the Indian subcontinent and widespread as a
cultivated plant throughout the Southeast Asian tropics. Tulasi is
cultivated for religious and traditional medicine purposes, and for its
essential oil. It is widely used as a herbal tea, commonly used in
Ayurveda, and has a place within the Vaishnava tradition of Hinduism, in
which devotees perform worship involving holy basil plants or leaves.
Jiaogulan is a dioecious, herbaceous climbing vine of the
family Cucurbitaceae (cucumber or gourd family) widely distributed in
South and East Asia as well as New Guinea. Jiaogulan is best known as an
herbal medicine reputed
to have powerful antioxidant and adaptogenic effects purported to increase
longevity. Pharmacological research has indicated a number of therapeutic
qualities of jiaogulan, such as lowering cholesterol and high blood
pressure, and strengthening immunity.
Astragalus is a large genus of about 4,200 species of herbs
and small shrubs, belonging to the legume family
Fabaceae
and the subfamily Faboideae. It is the largest genus of plants in terms of
described species. The genus is native to temperate regions of the
Northern Hemisphere. Common names include milkvetch (most species),
locoweed (in North America, some species) and goat's-thorn (A. gummifer,
A. tragacanthus). Some pale-flowered vetches are similar in appearance,
but vetches are more vine-like.
Herbs -
Spices
Garden Sage is a perennial, evergreen subshrub, with woody
stems, grayish leaves, and blue to purplish flowers. It is a member of the
mint family Lamiaceae and native to the Mediterranean region, though it
has naturalized in many places throughout the world. It has a long history
of
medicinal and culinary
use, and in modern times as an ornamental garden plant. The common
name "sage" is also used for a number of related and unrelated species.
Garlic
Health and Medicinal Benefits of Raw Garlic are that it's a
Powerful
immune system
enhancer. Increases
White
blood cell production. Reduces high
cholesterol.
Allicin.
Antibacterial.
Antiviral.
Antifungal, effective remedy for yeast infections and
Candida.
Clears
Boils and infected sores. Improves Appetite. Digestive aid, add it to meat and other heavy meals.
Increases libido. Expels
Intestinal Parasites and worms.
Raw Garlic (2 Cloves a Day)
Ancient Potion:
Garlic, onions and cow bile. Mixed with wine and aged in a
copper vessel.
Potion is a magical medicine, drug in liquid form.
Why does my garlic clove sprout? As garlic
ages, it develops a spicier, sharper taste; it also starts to sprout. This
is not spoilage—garlic isn't spoiled until it turns soft, or develops dark
spots on the cloves. Basically, using sprouted garlic or not comes down to
taste and personal preference. Haters of sprouted garlic say it tastes
bitter.
Meat - Eating Animals in Moderation
Processed
Meat,
especially
Red
Meats,
Sausage,
Bacon,
Deli Meats and
Hot Dogs, have been linked to a a higher risk of
Pancreatic Cancer, and an elevated risk of
Colorectal Cancer and a significantly higher risk of
developing
Type 2 Diabetes and
Heart Disease. As well as the degradation of the
planet. Meat does more harm then good, and you don't need it.
Milk.
Advanced Glycation
End-Product are proteins or lipids that
become glycated as a result of exposure to sugars. They can be a factor in
aging and in the development or worsening of many degenerative diseases,
such as diabetes, atherosclerosis, chronic kidney disease, and Alzheimer's
disease.
Factory Farms.
Over Eating -
Carnivores
-
Cooking Dangers
How
Deli Meat is Made (youtube) -
Dried Meat
Processed Meat is considered to be any meat which has been modified in
order either to improve its taste or to extend its shelf life. Methods of
meat processing include salting,
curing,
fermentation, and smoking. Processed meat is usually composed of pork or
beef, but also poultry, while it can also contain offal or meat
by-products such as blood. Processed meat products include bacon, ham,
sausages, salami, corned beef, jerky, canned meat and meat-based sauces.
Meat processing includes all the processes that change fresh meat with the
exception of simple mechanical processes such as cutting, grinding or
mixing. Meat processing began as soon as people realized that
cooking and salting prolongs the life of
fresh meat. It is not known when this took place; however, the process of
salting and sun-drying was recorded in Ancient Egypt, while using ice and
snow is credited to early Romans, and canning was developed by Nicolas
Appert who in 1810 received a prize for his invention from the French
government.
Image on right is what it takes to make a
Quarter Pound Hamburger from Animal to Plate.
Evaluating the environmental impacts of dietary recommendations.
Dietary choices drive both health and environmental outcomes.
Nation-specific recommended diet across 37 middle- and high-income
nations.
Those who ate more white meat in moderation
had a slightly lower risk of overall and
Cancer death.
Lower-Carbon Diets aren't just Good for the Planet, they're also Healthier.
Does earth have more chickens then people?
Animals get their
protein from eating plants so just cut out the middle man and don't eat meat. We grow more food for
animals then for humans, at a staggering cost to our health and too the
planet, which is insane.
65 Billion animals are
slaughtered every year world wide.
Food Addiction
-
Food Additives
-
Food Labels
-
Food Safety
Personal Responsibility in Food Consumption Act also known as the
Cheeseburger Bill, sought to protect producers and retailers of foods—such
as McDonald's Corporation—from an increasing number of
suits and class action suits by
obese consumers. To date these suits have been turned down by the courts,
sometimes in strong terms. The Act was passed by the U.S. House of
Representatives in March 2005, and did receive a Senate vote. The Act
states that food-producing or retailing corporations cannot be legally
held responsible for obesity, heart disease, or other health-related
issues caused by consumption of their food, save for situations where
actual food quality or handling was held
responsible for such
issues.
Some big corporations create their own market demand. If
your business does more harm than good, it becomes a negative feedback
loop of waste and abuse, like it is with the pork or pig industry.
Convincing people that they need to eat pork without educating them about
better alternatives, or without
informing them of the
damage that this meat eating diet does, is criminal. If we can warn people
about the dangers of cigarettes and sugar, we can also warn people about
eating too much meat. Your meat should only come from small farms, this
way you know who you are supporting and you know that a small farm is
sustainable and not toxic to the environment.
It
seems that murder is legal as long as you
have the money.
Ag-gag is a term used
to describe a class of
anti-whistleblower laws that apply within the agriculture industry.
Animal Enterprise Terrorism Act prohibits any person from engaging in
certain conduct, like
journalism,
"for the purpose of damaging or interfering with the operations of an
animal enterprise." The statute covers any act that either "damages or
causes the loss of any real or personal property" or "places a person in
reasonable fear" of
injury.
Smithfield Foods is a meat-processing company based in Smithfield,
Virginia, in the United States, and a
wholly owned
subsidiary of WH Group of China.
Lab Grown Meat (meat substitutes)
The Right Way
to Kill a Fish (youtube) - Slow suffocation in the open air. It’s easy
for fishers, but it causes fish tons of stress, and floods their bodies
with chemicals like cortisol, adrenaline, and lactic acid. Those chemicals
make the fish taste bad, smell “fishy,” and rot quickly. But there's a
better way: a four-step Japanese method called ikejime. It involves sharp
knives. And a brain spike.
Ikejime
is a method of slaughtering fish to maintain the quality of its meat. Fish
also stays fresher longer.
Exsanguination is the loss of blood to a degree sufficient to cause
death. Exsanguination is used as a method of slaughter. Before the fatal
incision is made, the animal may be rendered insensible to pain by various
methods, including captive bolt, electricity or chemical. Without prior
sedation, stunning or anesthetic, this method of slaughter causes a high
degree of anxiety.
PH - Potential of Hydrogen
Human Blood is maintained between
pH 7.35 and 7.45
by
acid–base homeostasis mechanisms. Levels above 7.45 are referred to as
alkalosis and levels below 7.35 as acidosis. Both are potentially serious.
The human body
thrives with a higher level of
Alkalinity than Acidity.
Bohr
Effect when Breathing.
Normal
Urine pH is Slightly Acidic, with usual values of 6.0 to 7.5, but
the
normal range is
4.5 to 8.0. Urine
becomes increasingly acidic as the amount of sodium and excess acid
retained by the body increases. Alkaline urine, usually containing
bicarbonate-carbonic acid buffer, is normally excreted when there is an
excess of base or alkali in the body.
Acidity
is a solution containing an acid and having an excess of
hydrogen
atoms or having a
pH of less than 7. Being
sour to the taste.
Alkalinity is having
PH values above and more than 7.
Acid is a
molecule or
ion capable of donating a
hydron (proton or hydrogen ion
H+), or, alternatively, capable of forming a
covalent bond with an
electron pair (a Lewis
acid).
pH or
potential of
hydrogen, is a numeric scale used to specify the acidity or
basicity of an aqueous solution. It is approximately the
negative of the base 10 logarithm of the molar concentration,
measured in units of moles per liter, of
hydrogen ions. Ph is the
measure of voltage in a solution. Any solution is like a small battery. It
can generate voltage depending on Hydrogen ion (H+) concentration. Acidic
solution has more Hydrogen ion concentration than alkaline solution. pH
probes measure pH by measuring the voltage or potential difference of the
solution in which it is dipped. Cells in the Human body are designed to
run on 7.35 Ph to 7.45 Ph or -20mv to -25mv. (Negative millivolts is an
electron donor). It is the negative of the logarithm to base 10 of the
activity of the hydrogen ion. Solutions with a
pH less than 7
are acidic and solutions with a
pH greater than 7 are basic.
Pure water is neutral, at pH 7, being neither an acid nor a
base. Contrary to popular belief, the pH value can be less than
0 or greater than 14 for very strong acids and bases
respectively. pH measurements are important in agronomy,
medicine, biology, chemistry, agriculture, forestry, food
science, environmental science, oceanography, civil engineering,
chemical engineering, nutrition, water treatment and water
purification, as well as many other applications. The pH scale
is traceable to a set of standard solutions whose pH is
established by international agreement. Primary pH standard
values are determined using a concentration cell with
transference, by measuring the potential difference between a
hydrogen electrode and a standard electrode such as the silver
chloride electrode. The pH of aqueous solutions can be measured
with a glass electrode and a
pH meter, or an indicator.
B
asicity is the number of
hydrogen atoms replaceable by a base in a particular acid.
When you’re born, your body is
pH
balanced. Then your body is busy
creating new cells to
replace dying cells, and to do this,
nutrients are used as
fuel.
What’s left is an
acid waste product that builds up inside your
body over the years. When your pH levels are out of balance and
you become acidic, your vital organs such as your lungs, liver
and pancreas are exposed to premature aging, the lining of your
arteries deteriorates… vital cartilage in your joints is
damaged… your skin prematurely
wrinkles… your
muscle mass wears down… your
immune system is
weakened… and your calcium levels become depleted. And if your
body becomes too acidic, the result can be deadly. To maintain
the proper chemical balance, you should
consume 80 percent
alkaline-forming foods and only 20 percent acid-forming foods.
Acid–Base Homeostasis is the homeostatic regulation of the pH of the
body's extracellular fluid (ECF). The proper balance between the acids and
bases (i.e. the pH) in the ECF is crucial for the normal physiology of the
body, and cellular metabolism. The pH of the intracellular fluid and the
extracellular fluid need to be maintained at a constant level. Many
extracellular proteins such as the plasma proteins and membrane proteins
of the body's cells are very sensitive for their three dimensional
structures to the extracellular pH. Stringent mechanisms therefore exist
to maintain the pH within very narrow limits. Outside the acceptable range
of pH, proteins are denatured (i.e. their 3-D structure is disrupted),
causing enzymes and ion channels (among others) to malfunction. In humans
and many other animals, acid–base homeostasis is maintained by multiple
mechanisms involved in three lines of defence: The first line of defence
are the various chemical buffers which minimize pH changes that would
otherwise occur in their absence. They do not correct pH deviations, but
only serve to reduce the extent of the change that would otherwise occur.
These buffers include the bicarbonate buffer system, the phosphate buffer
system, and the protein buffer system. The second line of defense of the
pH of the ECF consists of controlling of the carbonic acid concentration
in the ECF. This is achieved by changes in the rate and depth of breathing
(i.e. by hyperventilation or hypoventilation), which blows off or retains
carbon dioxide (and thus carbonic acid) in the blood plasma. The third
line of defence is the renal system, which can add or remove bicarbonate
ions to or from the ECF. The bicarbonate is derived from metabolic carbon
dioxide which is enzymatically converted to carbonic acid in the renal
tubular cells. The carbonic acid spontaneously dissociates into hydrogen
ions and bicarbonate ions. When the pH in the ECF tends to fall (i.e.
become more acidic) the hydrogen ions are excreted into the urine, while
the bicarbonate ions are secreted into the blood plasma, causing the
plasma pH to rise (correcting the initial fall). The converse happens if
the pH in the ECF tends to rise: the bicarbonate ions are then excreted
into the urine and the hydrogen ions into the blood plasma. Physiological
corrective measures make up the second and third lines of defence. This is
because they operate by making changes to the buffers, each of which
consists of two components: a weak acid and its conjugate base. It is the
ratio concentration of the weak acid to its conjugate base that determines
the pH of the solution. Thus, by manipulating firstly the concentration of
the weak acid, and secondly that of its conjugate base, the pH of the
extracellular fluid (ECF) can be adjusted very accurately to the correct
value. The bicarbonate buffer, consisting of a mixture of carbonic acid (H2CO3)
and a bicarbonate (HCO−3) salt in solution, is the most abundant buffer in
the extracellular fluid, and it is also the buffer whose acid to base
ratio can be changed very easily and rapidly. An acid–base imbalance is
known as acidaemia when the acidity is high, or alkalaemia when the
acidity is low.
Acid–Base Imbalance is an abnormality of the human body's normal
balance of acids and bases that causes the plasma pH to deviate out of the
normal range (7.35 to 7.45). In the fetus, the normal range differs based
on which umbilical vessel is sampled (umbilical vein pH is normally 7.25
to 7.45; umbilical artery pH is normally 7.18 to 7.38). It can exist in
varying levels of severity, some life-threatening.
Respiratory
Alkalosis is a medical condition in which increased
respiration elevates the blood pH
beyond the normal range (7.35-7.45) with a concurrent reduction in
arterial levels of carbon dioxide. This condition is one of the four basic
categories of disruption of
acid-base homeostasis, which is the part of biologic
homeostasis concerning the proper balance between
chemical acids and bases, also called body pH. The body is very sensitive
to its extracellular pH level, so strong mechanisms exist to maintain it.
Outside the acceptable range of pH, proteins are denatured and digested,
enzymes lose their ability to function, and death may occur. The
principles of general acid–base equilibrium apply in the physiology of
living systems.
Carbonic Anhydrase is a family of enzymes that catalyze the
rapid interconversion of carbon dioxide and water to bicarbonate
and protons (or vice versa), a reversible reaction that occurs
relatively slowly in the absence of a catalyst. One of the
functions of the enzyme in animals is to interconvert carbon
dioxide and bicarbonate to maintain acid-base balance in blood
and other tissues, and to help transport carbon dioxide out of tissues.
Measuring your Bodies PH Level. PH can be measured using a simple
at-home test that checks the acidity of your urine, first-morning urine is
the one to measure. Blood is normally slightly basic, with a normal pH
range of about 7.35 to 7.45. Usually the body maintains the pH of blood
close to 7.40.
PH Test Tape Dispenser Hydrion Papers Strips made for Saliva or Urine Testing - Range is in .2 Intervals and from 5.5 to 8.0 - Check Body for Alkaline or Acid Environment - Approx. 100 Tests! (amazon).
Litmus Test is to test whether a solution
is acidic or basic. Wet litmus paper can also be used to test for
water-soluble gases that affect acidity or alkalinity; the gas dissolves
in the water and the resulting solution colors the litmus paper. For
instance, ammonia gas, which is alkaline, turn the red litmus paper blue.
Blue litmus paper turns red under acidic conditions and red litmus paper
turns blue under basic or alkaline conditions, with the color change
occurring over the pH range 4.5–8.3 at 25 °C (77 °F). Neutral litmus paper
is purple. Litmus can also be prepared as an aqueous solution that
functions similarly. Under acidic conditions, the solution is red, and
under basic conditions, the solution is blue. Chemical reactions other
than acid-base can also cause a color change to litmus paper. For
instance, chlorine gas turns blue litmus paper white – the litmus dye is
bleached, because of presence of hypochlorite ions. This reaction is
irreversible, so the litmus is not acting as an indicator in this
situation.
Litmus
is a water-soluble mixture of different dyes extracted from
lichens. It is often
absorbed onto filter paper to produce one of the oldest forms of pH
indicator, used to test materials for acidity.
PH
Indicator is a halochromic chemical compound added in small amounts to
a solution so the pH (acidity or basicity) of the solution can be
determined visually. Hence, a pH indicator is a chemical detector for
hydronium ions (H3O+) or hydrogen ions (H+) in the Arrhenius model.
Normally, the indicator causes the color of the solution to change
depending on the pH. Indicators can also show change in other physical
properties; for example, olfactory indicators show change in their odor.
The pH value of a neutral solution is 7.0. Solutions with a pH value below
7.0 are considered acidic and solutions with pH value above 7.0 are basic
(alkaline). As most naturally occurring organic compounds are weak
protolytes, carboxylic acids and amines, pH indicators find many
applications in biology and analytical chemistry. Moreover, pH indicators
form one of the three main types of indicator compounds used in chemical
analysis. For the quantitative analysis of metal cations, the use of
complexometric indicators is preferred, whereas the third compound class,
the redox indicators, are used in titrations involving a redox reaction as
the basis of the analysis.
Imagine peeing into a toilet and the toilet has the ability to measure your electrolytes, your PH levels and hormone levels.
Alkaline-Forming Foods
Chlorophyll not only
nourishes our body, but it’s instrumental in the constant production of
red blood cells—cell regeneration—and it rids our body of excess dietary
and environmental toxins. Whole foods vegan diet is more alkaline
producing and that diets of processed foods and meat and dairy are more
acid-producing, which can lead to chronic disease.
Chlorophyll-rich foods
like
dark green leafy vegetables are the first foods of choice to keep our
bodies alkaline. Some whole grains are more alkaline than others, as well,
and these include amaranth, buckwheat, millet, quinoa, and wild rice.
Alkaline-forming fruits include grapefruit, lemons, limes, mangos,
papayas, cranberries, plums, prunes, and sour cherries. Why citrus fruits
are considered alkaline instead of acidic is because they have an alkaline
effect on the body once they are digested and metabolized.
Some nutritious
alkaline-forming foods include…
Vegetables—Alfalfa,
artichokes, asparagus, beans, bell peppers, cabbage, carrots,
celery, chives, cauliflower, collards, cucumbers, eggplant,
garlic, leafy greens, lettuce, mushrooms, okra, ripe olives,
onions, pumpkins, spinach and squash.
Fruits—Apples, avocados, berries, cantaloupe, cherries, grapes,
peaches, pineapples, tomatoes, watermelon and citrus fruits such
as grapefruit, lemons, limes and oranges.
Grains and
Legumes—Buckwheat, millet, spelt, lentils, lima beans, soybeans
and
white beans.
Nuts and Seeds—Almonds, chestnuts, fennel seeds,
flax seeds, pumpkin seeds, sesame seeds, soy nuts and sunflower
seeds.
Protein—Chicken
breast, cottage cheese, eggs, fermented tofu and yogurt.
Spices
and Seasonings—Herbs, chili pepper, cinnamon, curry, ginger,
mustard and sea salt.
Beverages—Pure,
fresh
water, banchi tea, dandelion tea, fresh fruit juice,
ginseng tea, green tea, herbal tea and vegetable juices.
Skin.
Hay Diet
separating food into three groups: alkaline, acidic, and
neutral. Acid foods are not combined with the alkaline ones.
Acidic foods are protein rich, such as meat, fish, dairy, etc.
Alkaline foods are carbohydrate rich, such as rice, grains and
potatoes. It is also known as the
food combining diet.
Alkaline Diet is
avoiding meat, poultry, cheese, and grains in order to make the urine more
alkaline or have a higher pH.
Alkaline Diets -
Acid
Alkaline Diet. Alkaline Foods are fruits, nuts, legumes and
vegetables.
10 Health
Benefits of Drinking Lemon Water Every Morning (youtube)
Normal Drinking Water generally has a
neutral pH of 7;
Alkaline Water typically
has a
pH of 8 or 9. Results show that alkaline water is more beneficial by
being able to effectively neutralize the acid in your body compared to
other waters. Alkaline
water
can also help boost energy and metabolism. Minerals contained in alkaline
water are calcium, magnesium, potassium and silica. Alkaline
water also has a higher
percentage of oxygen. This allows your blood to flow through your body to
neutralize excess acid build-up.
Alkalinity is the capacity of water to resist changes in pH that would
make the water more acidic. (It should not be confused with basicity which
is an absolute measurement on the pH scale.) Alkalinity is the strength of
a buffer solution composed of weak acids and their conjugate bases. It is
measured by titrating the solution with a monoprotic acid such as HCl
until its pH changes abruptly, or it reaches a known endpoint where that
happens. Alkalinity is expressed in units of meq/L (milliequivalents per
liter), which corresponds to the amount of monoprotic acid added as a
titrant in millimoles per liter.
Alkali is a basic,
ionic salt of an alkali metal or
alkaline earth metal chemical element. An alkali also can be defined
as a base that dissolves in water. A solution of a soluble base has a pH
greater than 7.0. The adjective alkaline is commonly, and alkalescent less
often, used in English as a synonym for basic, especially for bases
soluble in water. This broad use of the term is likely to have come about
because alkalis were the first bases known to obey the Arrhenius
definition of a base, and they are still among the most common bases. Any
of various water-soluble compounds capable of turning litmus blue and
reacting with an acid to form a salt and water.
Food Chemistry -
Chemistry (biology) -
Soil Salt -
Soil Acidification.
Always do your research first when changing
your diet or experimenting with new foods or amounts.
Acid Forming Foods
Foods that are acid-forming in the body that you want to avoid: white
rice, white pasta, white flour, and white sugar, as well as meat, poultry,
fish, butter, margarine, cheese, milk, and whey. When we eat those
acid-forming foods, our bodies use calcium and other minerals from our
muscle and other tissues in an effort to restore our pH level to alkaline.
Our kidneys work overtime excreting this calcium and other minerals
through the urine. In time, this can eventually lead to loss of muscle
mass—or muscle wasting—and depletion of bone mineral content. Also, as
part of this process, kidney stones can develop from the high amounts of
calcium salt acids deposited in the kidneys as they excrete calcium from the body.
Western Pattern Diet is characterized by higher intakes of
red and processed meat, butter, high-fat dairy products, eggs, refined
grains, white potatoes, french fries, and high-sugar drinks. It is
contrasted with a healthy diet found in the same populations, which has
higher levels of fruits, vegetables, whole-grain foods, poultry and fish.
The Standard American Diet (SAD diet) includes a high percentage
of acid-forming foods. These create
electrolyte deficiencies.
When this happens your bile becomes too acidic. Your body can't
digest foods efficiently. This diet consists of about 80%
processed foods (acid-forming) and only 20% natural foods
(alkaline-forming). The goal is
to gradually reverse these percentages. This is accomplished by changing
your diet.
Avoid eating to much acid-forming foods
such as beef, poultry, pork, shellfish, dressings, cereals,
pasta, oils, dairy products and sugar-laden desserts that can
negatively impact your health and overload your organs of
elimination—such as your lungs, kidneys and skin.
Plus, by adding a quality alkaline-balancing supplement to your
wholesome diet regimen, you’ll ensure that your body’s excess
acid is converted or eliminated. And you may avoid illness,
allergies, viruses and diseases that manifest themselves when
your body is overworked trying to restore its sensitive pH
level. (Dr.
Michael Cutler on 08/29/2010).
Acidosis is a process
causing increased acidity in the
blood and other body
tissues (i.e., an increased hydrogen ion concentration). If not further
qualified, it usually refers to acidity of the blood plasma. The term
acidemia describes the state of low blood pH, while acidosis is used to
describe the processes leading to these states. Nevertheless, the terms
are sometimes used interchangeably. The distinction may be relevant where
a patient has factors causing both acidosis and alkalosis, wherein the
relative severity of both determines whether the result is a high, low, or
normal pH. Acidosis is said to occur when arterial pH falls below 7.35
(except in the fetus – see below), while its counterpart (alkalosis)
occurs at a pH over 7.45. Arterial blood gas analysis and other tests are
required to separate the main causes. The rate of cellular metabolic
activity affects and, at the same time, is affected by the pH of the body
fluids. In mammals, the normal pH of arterial blood lies between 7.35 and
7.50 depending on the species (e.g., healthy human-arterial blood pH
varies between 7.35 and 7.45). Blood pH values compatible with life in
mammals are limited to a pH range between 6.8 and 7.8. Changes in the pH
of arterial blood (and therefore the extracellular fluid) outside this
range result in irreversible cell damage.
Metabolic
Acidosis is a condition that occurs when the body produces excessive
quantities of acid or when the kidneys are not
removing enough acid from the body. If unchecked, metabolic acidosis
leads to acidemia, i.e., blood pH is low (less than 7.35) due to increased
production of hydrogen ions by the body or the inability of the body to
form bicarbonate (HCO3−) in the kidney. Its causes are diverse, and its
consequences can be serious, including coma and death. Together with
respiratory acidosis, it is one of the two general causes of acidemia.
Terminology : Acidosis refers to a process that causes a low pH in blood
and tissues. Acidemia refers specifically to a low pH in the blood.
Acetic Acid
is a colourless liquid organic compound.
Vinegar is roughly 3–9% acetic acid by volume, making acetic
acid the main component of vinegar apart from water.
Acid Ash
Hypothesis is a medical hypothesis which suggests that excessively
acidic diets may result in a number of identifiable health effects.
Citric Acid is a
weak organic tricarboxylic acid having the chemical formula C6H8O7. It
occurs naturally in citrus fruits. In
biochemistry, it is an intermediate in the citric acid cycle, which
occurs in the metabolism of all aerobic organisms. More than a million
tons of citric acid are manufactured every year. It is used widely as an
acidifier, as a flavoring and chelating agent. A citrate is a derivative
of citric acid; that is, the salts, esters, and the polyatomic anion found
in solution. Citric Acid Cycle.
Antacid is a substance which neutralizes stomach acidity and is used
to relieve heartburn, indigestion or an upset stomach.
Uric
Acid is a product of the metabolic breakdown of purine nucleotides,
and it is a normal component of Urine. High blood concentrations of uric
acid can lead to gout and are associated with other medical conditions
including diabetes and the formation of ammonium acid urate kidney stones.
Uric acid is produced from the natural breakdown of your body's cells and
from the foods you eat. Most of the uric acid is filtered out by the
kidneys and passes out of the body in urine. High levels of uric acid in
the blood can cause solid crystals to form within joints. This causes a
painful condition called gout.
Butyric Acid is a
carboxylic acid with the structural formula CH3CH2CH2-COOH. Salts and
esters of butyric acid are known as butyrates or butanoates. Butyric acid
is found in milk, especially goat, sheep and buffalo milk, butter,
parmesan cheese, and as a product of
anaerobic
fermentation (including in the colon and as body odor). Butyric acid
is present in, and is the main distinctive smell of,
human
vomit. It has an unpleasant smell and acrid taste, with a sweetish
aftertaste similar to ether. Mammals with good scent detection abilities,
such as dogs, can detect it at 10 parts per billion, whereas humans can
only detect it in concentrations above 10 parts per million.
Ursolic Acid is a pentacyclic triterpenoid identified in the
epicuticular waxes of apples
as early as 1920 and widely found in the peels of fruits, as well as in
herbs and spices like rosemary and thyme.
Saccharic Acid glucaric acid, is a chemical compound with the formula
C6H10O8. It is derived by oxidizing a sugar such as glucose with nitric
acid.
Gout is a
form of inflammatory arthritis
characterized by recurrent attacks of a red, tender, hot, and swollen
joint. Pain typically comes on rapidly in less than twelve hours. The
joint at the base of the big toe is affected in about half of cases. It
may also result in tophi, kidney stones, or urate nephropathy. Gout is due
to elevated levels of uric acid in the blood.
Hyperuricemia is an abnormally high level of uric acid in the blood.
In the pH conditions of body fluid, uric acid exists largely as urate, the
ion form. The amount of urate in the body depends on the balance between
the amount of purines eaten in food, the amount of urate synthesised
within the body (e.g., through cell turnover), and the amount of urate
that is excreted in urine or through the gastrointestinal tract. In
humans, the upper end of the normal range is 360 µmol/L (6 mg/dL) for
women and 400 µmol/L (6.8 mg/dL) for men. Many factors contribute to
hyperuricemia, including genetics, insulin resistance, hypertension,
hypothyroidism, hyperthyroidism, renal insufficiency, obesity, diet, use
of diuretics (e.g. thiazides, loop diuretics), and consumption of excess
alcoholic beverages. Of these, alcohol consumption is the most important.
Purine
are found in high concentration in meat and meat products, especially
internal organs such as liver and kidney. In general, plant-based diets
are low in purines. Examples of high-purine sources include: sweetbreads,
anchovies, sardines, liver, beef kidneys, brains, meat extracts (e.g.,
Oxo, Bovril), herring, mackerel, scallops, game meats, beer (from the
yeast) and gravy. A moderate amount of purine is also contained in beef,
pork, poultry, fish and seafood, asparagus, cauliflower, spinach,
mushrooms, green peas, lentils, dried peas, beans, oatmeal, wheat bran,
wheat germ, and haws. When purines are formed, they inhibit the enzymes
required for more purine formation. This self-inhibition occurs as they
also activate the enzymes needed for pyrimidine formation. Pyrimidine
simultaneously self-inhibits and activates purine in similar manner.
Because of this, there is nearly an equal amount of both substances in the
cell at all times.
Hydrochloric Acid is a colorless inorganic chemical system with the
formula H2O:HCl. Hydrochloric acid has a distinctive pungent smell. It is
mainly produced as a precursor to vinyl chloride for PVC. It is classified
as strongly acidic and can attack the skin over a wide composition range,
since the hydrogen chloride practically dissociates completely in
solution. Hydrochloric acid is the simplest chlorine-based acid system
containing water. It consists of hydrogen chloride and water, and a
variety of other chemical species, including hydronium and chloride ions.
It is an important chemical reagent and industrial chemical, used
primarily in the production of polyvinyl chloride for plastic. In
households, diluted hydrochloric acid is often used as a descaling agent.
In the food industry, hydrochloric acid used as a food additive and in the
production of gelatin. Hydrochloric acid is also used in leather processing.
Cholesterol
Cholesterol is
an organic molecule. It is a sterol (or modified steroid), a type of lipid
molecule, and is biosynthesized by all animal cells, because it is an
essential structural component of all animal cell membranes; essential to
maintain both membrane structural integrity and fluidity. Cholesterol
enables animal cells to dispense with a cell wall (to protect membrane
integrity and cell viability), thereby allowing animal cells to change
shape rapidly and animals to move (unlike bacteria and plant cells, which
are restricted by their cell walls). In addition to its importance for
animal cell structure, cholesterol also serves as a precursor for the
biosynthesis of steroid hormones, bile acid, and vitamin D. Cholesterol is
the principal sterol synthesized by all animals. In vertebrates, hepatic
cells typically produce the greatest amounts. It is absent among
prokaryotes (bacteria and archaea), although there are some exceptions,
such as Mycoplasma, which require cholesterol for growth.
Not all Cholesterol is Bad -
Diets
Sterol are a subgroup
of the steroids and an important class of organic molecules. They occur
naturally in plants, animals, and fungi, with the most familiar type of
animal sterol being cholesterol. Cholesterol is vital to animal cell
membrane structure and function as a precursor to fat-soluble vitamins and
steroid hormones.
Low-Density Lipoprotein or LDL helps to transfer
lipids and
fats
around the body in the extracellular fluid, thereby facilitating fats to be
available and taken up by the cells body wide via receptor-mediated
endocytosis.
Lipoproteins are complex particles composed of multiple
proteins, typically 80-100 proteins/particle (organized by a single apolipoprotein B for LDL and the larger particles). A single LDL particle
is about 220-275 angstroms in diameter typically transporting 3,000 to
6,000 fat molecules/particle, varying in size according to the number and
mix of fat molecules contained within. The lipids carried include all fat
molecules with cholesterol, phospholipids, and triglycerides dominant;
amounts of each varying considerably. Lipoproteins can be sampled from
blood for evaluation of atherosclerosis driving factors.
LDL particles pose a risk for cardiovascular
disease when they invade the endothelium and become oxidized, since
the oxidized forms are more easily retained by the proteoglycans. A
complex set of biochemical reactions regulates the oxidation of LDL
particles, chiefly stimulated by presence of necrotic cell debris and free
radicals in the endothelium. Increasing concentrations of LDL particles
are strongly associated with increasing rates of accumulation of
atherosclerosis within the walls of arteries over time, eventually
resulting in sudden plaque ruptures, decades later, and triggering clots
within the artery opening; these debris & clots narrowing or closing off
the opening locally (more commonly microscopic branches distal to plaque
rupture locations), i.e. cardiovascular disease, stroke, and other
vascular disease complications. LDL particles (though far different from
cholesterol per se) are sometimes referred to as
bad cholesterol because they can transport their content of lipid
molecules into artery walls, attract macrophages, and thus drive
atherosclerosis. In contrast, HDL particles are often called good
cholesterol or healthy cholesterol because they can remove lipid molecules
from macrophages in the wall of arteries. A hereditary form of high LDL is
familial hypercholesterolemia (FH). High LDL is termed
hyperlipoproteinemia type II (after the dated Fredrickson classification).
High-Density Lipoprotein or HDL are complex particles composed of
multiple proteins which transport all fat molecules (lipids) around the
body within the water outside cells. They are typically composed of 80-100
proteins per particle (organized by one, two or three ApoA; more as the
particles enlarge picking up and carrying more fat molecules) and
transporting up to hundreds of fat molecules per particle. HDL particles
have long been divided into 5 subgroups, by density/size (an inverse
relationship), which also correlates with function and incidence of
cardiovascular events. Unlike the larger lipoprotein particles which
deliver fat molecules to cells, HDL particles remove fat molecules from
cells which need to export fat molecules. The fats carried include
cholesterol, phospholipids, and triglycerides; amounts of each are quite
variable. Increasing concentrations of HDL particles are strongly
associated with decreasing accumulation of atherosclerosis within the
walls of arteries. This is important because atherosclerosis eventually
results in sudden plaque ruptures, cardiovascular disease, stroke and
other vascular diseases. HDL particles are sometimes referred to as "good
cholesterol" because they can transport fat molecules out of artery
walls, reduce macrophage accumulation, and thus help prevent or even
regress atherosclerosis. However, studies have shown that HDL-lacking mice
still have the ability to transport cholesterol to bile, suggesting that
there are alternative mechanisms for cholesterol removal. Density relative
to extracellular water, are one of the five major groups of lipoproteins.
Statin
Nation: The Great Cholesterol Cover-up (youtube)
The Cholesterol Question (44:12 mins, 2014)
Vegetarian
ApoA-1 Milano
is a naturally occurring mutated variant of the apolipoprotein
A1 Protein found in
human HDL, the lipoprotein particle that carries cholesterol from tissues
to the liver and is associated with protection against cardiovascular
disease. ApoA1 Milano was first identified by Dr. Cesare Sirtori in Milan,
who also demonstrated that its presence significantly reduced
cardiovascular disease,
even though it caused a reduction in HDL levels and an increase in
triglyceride levels.
More than half of American Indian youth may have abnormal or high
cholesterol. Study highlights importance of cholesterol screenings and
education. More than 70% of American Indian young adults aged 20-39 and
50% of American Indian teens have cholesterol levels or elevated fat in
the blood that put them at risk for cardiovascular disease, a new study
suggests. In some cases, these levels -- specifically high low-density
lipoprotein (LDL) cholesterol, often thought of as 'bad cholesterol,' --
were linked to plaque buildup and cardiovascular events, such as heart
attack and stroke.
Milk - Dairy - Cheese
Raw Cow’s Milk has been a staple food for humans from about
7000 BC. That is over 9000 years ago! Humans have survived and
thrived drinking whole raw milk. The USDA, of course, would have
you believe otherwise. Whole raw cow’s milk provides
all 20
amino acid proteins and a majority of the
vitamins and minerals
needed for vibrant human health, including vitamins A and D
and calcium. It also provides many beneficial
enzymes and
anti-microbial substances to aid the immune and digestive
systems. And milk provides all this nutrition straight from the
cow, no processing needed. Raw milk provides
10 different
saturated fatty acids needed for maintaining body health. These
fats support stable cell membranes and are necessary for the
production of key
hormones. Saturated fats are the preferred
energy source for the heart, and saturated fats serve as a
vehicle for essential fatty acids like EPA and DHA. Conjugated
Linoleic Acid (CLA), an important fatty acid, is abundant in
milk from pastured cows. Some of CLA's many benefits include its
ability to raise metabolic rates, remove abdominal fat, boost muscle
growth, reduce resistance to insulin, and strengthen the
immune system. But
of course, milk and cheese is food that the body doesn't need,
unless you're a
baby, then your better off
breast
feeding.
Raw Milk Cheeses -
Lactase Persistence (wiki)
- Food Preserving
-
Food Safety
A2 Milk comes from cows having
two copies of the A2 gene for beta casein. Cow’s milk is about
87 percent water. The remaining 13 percent is the complex mixture of
lactose, fat, minerals, and protein known as milk solids. The primary
component of the protein in milk solids is casein, which is involved in
the coagulation of milk. Two most common variants of the beta-casein gene
are A1 and A2. Even though they differ by just one amino acid, the small
difference can result in the variants having different properties. A2 is
often referred to as the “original” protein, because that was the only
type produced by early domesticated cows. (Humans and goats also produce
only A2.) But then, around 10,000 years ago, a natural mutation occurred
in some dairy cows in Europe, after which they produced A1 beta casein. In
today’s dairy herds, any given cow will have two copies of the A2 gene, or
two copies of the A1 gene, or be an A1A2 hybrid. (Genetics 101: Every
animal receives one copy of the gene from its sire, or father, and one
copy from its dam, or mother.) The A1 mutation “occurred primarily in the
large breeds such as Holsteins, which produce considerably more milk than
other breeds. These heavy-producing breeds were quickly adopted by dairies
in Europe and the U.S. and, as a result, just about all the regular milk
sold today in U.S. stores and in much of Europe contains only the A1
protein, while others produce both the A1 and A2 proteins. A2 Milk is said
to be easier to digest and that A1 milk is linked to a range of illnesses
and conditions, from diarrhea, nausea, mucus buildup, and bloating to
eczema, type 1 diabetes, coronary heart disease, autism, and
schizophrenia. A2 Milk
is cow's milk that mostly lacks a form of β-casein proteins called A1 and
instead has mostly the A2 form. Milk like this was brought to market by
The a2 Milk Company and is sold mostly in Australia, New Zealand, China,
United States and the United Kingdom.
Casein
proteins are commonly found in mammalian milk, comprising c. 80% of the
proteins in cow's milk and between 20% and 45% of the proteins in human
milk. Casein has a wide variety of uses, from being a major component of
cheese, to use as a food additive. The most common form of casein is
sodium caseinate. As a food source, casein supplies amino acids,
carbohydrates, and two essential elements, calcium and phosphorus.
Cancer.
Calorie for Calorie,
Dietary Fat Restriction Results in More Body Fat Loss than
Carbohydrate Restriction in people with
obesity.
Dairy is NOT a
health food (when to stop eating dairy food)
Dairy Product are a type of food produced from or containing the milk
of mammals, primarily cattle, water buffaloes, goats, sheep, camels, and
humans. Dairy products include food items such as
yogurt, cheese, and
butter. A facility that produces dairy
products is known as a dairy, or dairy factory. Dairy products are
consumed worldwide, with the exception of much of East and Southeast Asia
and also some parts of central Africa.
Cheese
is a dairy product derived from milk that is produced in a wide range of
flavors, textures, and forms by coagulation of the milk protein casein. It
comprises proteins and fat from milk, usually the milk of cows, buffalo,
goats, or sheep. During production, the milk is usually acidified, and
adding the enzyme rennet causes coagulation. The solids are separated and
pressed into final form. Some cheeses have molds on the rind, the outer
layer, or throughout. Most cheeses melt at cooking temperature.
- Meat.
There are over 9 million diary cows in
America, have you herd?
Dairy
farms with 10,000 cows, which are more and more common in the United
States, don't exist in Canada. There's more stability in farming
communities. Canada, the price of milk that dairy farmers sell isn't based
on supply and demand. Rather, a group of people from industry and the
government get together and decide what's fair.
They set the price high enough to cover a good farmer's costs, plus a
little profit. It's designed "to provide
fair returns for efficient producers." In principle, any competent
dairy farmer in Canada should make money every year. But farmers also
aren't allowed to expand production to take advantage of those guaranteed
prices. "Each producer has a share of the market, called a quota," Farmers
can buy and sell their shares, but they can't sell more than their quota.
If cows on a farm suddenly start giving more milk, that farmer
either has to buy another farmer's quota or sell some cows. It's called
supply management, and part of it also involves keeping out imports of
cheap milk from the United States. The system also covers a few other farm products, such as poultry.
Eggs
Soon after Eggs
pop out of the chicken,
American
producers put them straight to a
machine that shampoos them with soap and hot water. The steamy shower
leaves the shells squeaky clean. But it also compromises them, by washing
away a barely visible sheen that naturally envelops each egg. The coating
is like a little safety vest for the egg, keeping water and oxygen in and
bad bacteria out. In some European countries, egg-laying hens are
vaccinated against salmonella. In the U.S., vaccination is not
required. "Once you start refrigeration, you have to have it through the
whole value chain, from farm to store. Another perk of consistent
refrigeration is shelf life: It jumps from about 21 days to almost 50
days. In a lot of countries, constant refrigeration just isn't possible
because it's simply too costly But in a lot of places, "a dirty egg with
poop on it is no big deal. You brush it off when you get home."
Eggs 101: Egg
Processing (youtube)
How Birds Get
Oxygen Inside Their Eggs (youtube) -
Porous
Iowa’s 60 Million Laying Hens Aren’t Being Monitored by Food-Safety
Inspectors. In 2010, 550 million eggs were recalled after thousands
of people were sickened with salmonella in an outbreak tied to farms in
Iowa. According to the FDA, eggs contaminated with salmonella sicken
79,000 people and kill 30 annually.
Food Safety.
Eggs that are labeled “Free-Range”
are wildly misleading to the consumer.
Free
Range Chicken means that farm animals roam free in wide open spaces.
But some people misuse this term by just opening a door for a couple of
hours a day.
Hard-Boiled Eggs can be
stored in the
refrigerator for up to one week. Hard-boiled eggs, peeled or unpeeled,
are still safe to eat up to one week after they were cooked.
Crushed eggshells
are an effective and inexpensive way to
enrich your soil and give
your plants a calcium boost. They also deter pests like snails. Rinse your
saved eggshells thoroughly and then spread them evenly on a baking sheet,
broken-side down, and bake them for 20-30 minutes at 200 degrees. Once
they're dry and cool, you can grind them up using a mallet or a food
processor. Sprinkle the shells around the base of your plants. Store any
leftover crushed shells in an airtight container for later use.
Allergies
Allergic to Certain Foods and Chemicals. Federal Health Officials say that
Allergies are two to five
times higher than they were just 30 years ago.
Allergy
-
First Aid - Food Chemistry
-
Gas (fiber)
Treatments
for Allergies include avoiding known allergens and the use of medications
such as steroids and antihistamines. In severe reactions injectable
adrenaline (epinephrine) is recommended. Allergen immunotherapy, which
gradually exposes people to larger and larger amounts of allergen, is
useful for some types of allergies such as hay fever and reactions to
insect bites. Its use in food allergies is unclear. Allergies are common.
In the developed world, about 20% of people are affected by allergic
rhinitis, about 6% of people have at least one food allergy, and about 20%
have atopic dermatitis at some point in time. Depending on the country
about 1–18% of people have asthma. Anaphylaxis occurs in between 0.05–2%
of people. Rates of many allergic diseases appear to be increasing. The
word "allergy" was first used by Clemens von Pirquet in 1906.
Food Allergy and
Sensitivity is an
abnormal immune response to food. The
signs and symptoms may range from mild to severe. They may include
itchiness, swelling of the tongue, vomiting, diarrhea, hives, trouble
breathing, or low blood pressure. This typically occurs within minutes to
several hours of exposure. When the symptoms are severe, it is known as
anaphylaxis. Food intolerance and food poisoning are separate conditions.
Common foods involved include cow's milk,
peanuts, eggs, shellfish, tree nuts, wheat, rice, and fruit. The common
allergies in a region vary depending on the country. Risk factors include
a family history of allergies, vitamin D deficiency, obesity, and high
levels of cleanliness. Allergies occur when immunoglobulin E (IgE), part
of the body's immune system, binds to food molecules. A protein in the
food is usually the problem. This triggers the release of
inflammatory chemicals such as
histamine. Diagnosis is usually based on a
medical history, elimination diet, skin prick test, blood tests for
food-specific IgE antibodies, or oral food challenge.
Early exposure to potential allergens may
be protective. Management primarily involves avoiding the food in question
and having a plan if exposure occurs. This plan may include giving
adrenaline (epinephrine) and wearing medical alert jewelry. The benefits
of allergen immunotherapy for food allergies is unclear, thus is not
recommended as of 2015. Some types of food allergies among children
resolve with age, including that to milk, eggs, and soy; while others such
as to nuts and shellfish typically do not. In the developed world, about
4% to 8% of people have at least one food allergy. They are more common in
children than adults and appear to be increasing in frequency. Male
children appear to be more commonly affected than females. Some allergies
more commonly develop early in life, while others typically develop in
later life. In developed countries, a large proportion of people believe
they have food allergies when they actually do not have them.
Food Sensitivity Test -
Food
Allergy -
CDC Food Allergies - DIY
Science.
Histamine is a compound which is released by cells in response to
injury and in allergic and
inflammatory reactions, causing contraction of smooth muscle and
dilation of capillaries. Histamine is an organic nitrogenous compound
involved in local immune responses, as
well as regulating physiological function in the gut and acting as a
neurotransmitter for the brain, spinal cord, and uterus. Histamine is
involved in the inflammatory response and has a central role as a mediator
of itching. As part of an immune response to foreign pathogens, histamine
is produced by basophils and by mast cells found in nearby connective
tissues. Histamine increases the permeability of the capillaries to white
blood cells and some proteins, to allow them to engage pathogens in the
infected tissues. It consists of an imidazole ring attached to an
ethylamine chain; under physiological conditions, the amino group of the
side-chain is protonated. Histamine-Rich Foods:
Alcohol and other fermented beverages. Fermented foods and dairy products,
such as yogurt and sauerkraut. Dried fruits. Avocados. Eggplant. Spinach.
Processed or smoked meats. shellfish. Natural
Antihistamines: Stinging nettle or freeze-dried nettles. Quercetin
is an antioxidant found naturally in onions, apples, and other produce.
Bromelain is a compound most commonly found in pineapples. Butterbur is a
marsh plant that’s part of the daisy family, found throughout Europe and
in regions of Asia and North America. Ginger is a histamine blocker or
antihistamine but is also great for the immune system.
Studies show children who live on
farms have low rates of
allergies. Dr. Mark Holbreich, an
allergist in Indianapolis and a fellow of
The American
Academy of Allergy,
Asthma and
Immunology, calls it "the farm effect."
Hygiene Hypothesis -
Breast
Feeding
There are other
theories about why allergies are rising. Taking
Antibiotics early in life may be a factor. Tightly
constructed homes with little ventilation may foster allergies.
And today people stay inside for longer periods of time, not
exposing themselves to
The Great Outdoors.
Dogs can also help boost
the
Immune System. A Finnish study finds
Babies who grow up with pets, especially dogs, are
less likely to develop colds and other
Respiratory Infections by the time they're toddlers.
Mysophobia Fear of Germs -
Germ Theory of Disease
What's the difference between a
Germ Cell and
Bacteria?
Kids Health Germs
International Study of Asthma and
Allergies in Childhood (wiki)
Auckland NZ
Epinephrine Autoinjector (wiki) -
Epi-Pen
Parental sucking of their infant’s pacifier may reduce the risk
of allergy development
Digestive System
Immuno-Stimulant - Microbes
- Viruses and Colds -
Immune System
Mothers pass on allergies to offspring. Maternal antibodies primed to
react to specific allergens can cross the placenta, passing on transiently
allergic reactions to offspring, according to new preclinical research.
The finding hints at why infants exhibit allergies so early in life and
suggests possible targets for intervention.
Eating fast food 3 times a week or
more elevates the risk of asthma and eczema, while eating fruit
with the same frequency provides a protective effect, says a
study. Data was collected on more than 319,000 teenagers (13-14
years of age) from 107 centers in 51 countries, and more than
181,000 children (6-7 year-olds) from 64 centers in 31
countries.
The Respiratory Journal Thorax Reports
Chest Congestion after Eating. Most
chest congestion after eating is the result of inflammation that causes
swelling in the airways or lungs. Common causes of chest congestion after
eating are
pollen-food allergy syndrome, chronic tonsillitis and a food allergy.
Any food can trigger symptoms, though the most severe reaction is
apparently caused by hot food, spicy foods
and alcohol. When you eat a food you’re allergic to, your
immune system mistakes the proteins in
that food as harmful and begins to defend the body.
Antibodies are created to ward
off the food proteins. The production of antibodies causes mast cells to
create high levels of histamine.
Histamine is a chemical in the body that helps protect it against
infection. Too much histamine
causes inflammation in soft
tissue, such as the lungs. A common symptom of a food allergy is chest
congestion, shortness of breath, wheezing, coughing and chest tightness.
Food allergies are also known to cause excessive
phlegm and certain types of food
such as dairy products cause a thickening of mucous. Postnasal drip also
commonly causes excess mucus at the back of your nose and throat many
times after eating.
Gustatory rhinitis in which people sneeze, have a watery nose, or get
congested after eating.
Eating Disorders
Eating Disorder is a mental disorder defined by abnormal eating habits
that negatively affect a person's physical or mental health. They include
binge eating disorder where people eat a large amount in a short period of
time, anorexia nervosa where people eat very little and thus have a low
body weight, bulimia nervosa where people eat a lot and then try to rid
themselves of the food, pica where people eat non-food items.
Rumination
disorder where people regurgitate food, vomit, throw up or puke on
purpose. It is an avoidant/restrictive food intake
disorder where people have a lack of interest in food, and a group of
other specified feeding or eating disorders. Anxiety disorders,
depression, and substance abuse are common among people with eating
disorders. These disorders do not include obesity.
Rumination -
Anxiety - Body Image
Fasting is not the same thing as having an
eating disorder.
Anorexia Nervosa or anorexia, is an eating disorder characterized by
low weight, food restriction, body image disturbance, fear of gaining
weight, and an overpowering desire to be thin.
Anorexia is an eating disorder that causes
people to weigh less than is considered healthy for their age and height,
usually by excessive weight loss. People with this disorder may have an
intense fear of weight gain, even when they are underweight. Anorexia is
characterized by a distorted body image, with an unwarranted fear of being
overweight. Symptoms include trying to maintain a below-normal weight
through starvation or too much exercise. Medical treatment may be needed
to restore normal weight. Talk therapy can help with self-esteem and
behavior changes.
Anorexia.
Pro-Ana
refers to the promotion of behaviors related to the eating disorder
anorexia nervosa. It is often referred to simply as ana. The lesser-used
term pro-mia refers likewise to bulimia nervosa and is sometimes used
interchangeably with pro-ana.
Bulimia Nervosa s an eating disorder characterized by binge eating
followed by purging. Binge eating refers to eating a large amount of food
in a short amount of time. Purging refers to the attempts to get rid of
the food consumed. This may be done by vomiting or taking laxatives. Other
efforts to lose weight may include the use of diuretics, stimulants, water
fasting, or excessive exercise. Most people with bulimia are at a normal
weight. The forcing of vomiting may result in thickened skin on the
knuckles and breakdown of the teeth. Bulimia is frequently associated with
other mental disorders such as depression, anxiety, and problems with
drugs or alcohol. There is also a higher risk of suicide and
self-harm.
Over Eating can also cause problems.
Starvation is a severe deficiency in caloric energy intake, below the
level needed to maintain an organism's life. It is the most extreme form
of malnutrition. In humans, prolonged starvation can cause permanent organ
damage and eventually, death. The term inanition refers to the symptoms
and effects of starvation. Starvation may also be used as a means of
torture or execution.
Food
Security -
Starving (people who need food) - Malnutrition
-
What If You Stopped Eating? (youtube)
Emaciated is someone who is
abnormally thin
or weak, especially because of illness or from a
lack of food. Very thin
especially from disease, hunger or cold. Cause to grow thin or weak. Grow
weak and thin or waste away physically.
Muscle Atrophy (sitting too much) -
Starving (people who need food) - Malnutrition
- Food Security
Kwashiorkor is a form of severe protein malnutrition characterized by
edema, and an enlarged liver with fatty infiltrates. Sufficient calorie
intake, but with insufficient protein consumption, distinguishes it from
marasmus. Kwashiorkor cases occur in areas of famine or poor food supply.
Cases in the developed world are rare.
Hunger Strike is a method of non-violent resistance or pressure in
which participants fast as an act of political protest, or to provoke
feelings of guilt in others, usually with the objective to achieve a
specific goal, such as a policy change. Most hunger strikers will take
liquids but not solid food.
Force-Feeding is the practice of feeding a human or other animal
against their will. The term "gavage" refers to supplying a nutritional
substance by means of a small plastic feeding tube passed through the nose
(nasogastric) or mouth (orogastric) into the stomach. In hospitals, some
psychiatric patients can be restrained so sedatives can be injected into
them; this happens if patients have been non-compliant with their
instructions.
Food Neophobia is the fear of eating new or unfamiliar foods. It
differs from selective eating disorder. Food neophobia is particularly
common in toddlers and young children. It is often related to an
individual’s level of sensation-seeking, meaning a person's willingness to
try new things and take risks. Not only do people with high food neophobia
resist trying new food, they also rate new foods that they do try as lower
than neophilics.
Selective Eating Disorder is a type of
eating disorder, as well as feeding disorder, where the consumption of
certain foods is limited based on the food's appearance, smell, taste,
texture, brand, presentation, or a past negative experience with the food.
Selective Eating (PDF) -
Food Chemistry
Avoidant restrictive food intake disorder is a type of eating
disorder, as well as feeding disorder, where the consumption of certain
foods is limited based on the food's appearance, smell, taste, texture,
brand, presentation, or a past negative experience with the food.
Orthorexia nervosa is a proposed eating disorder characterized by an
excessive preoccupation with eating healthy food.
Ruminant
are mammals that are able to acquire nutrients from plant-based food by
fermenting it in a specialized stomach prior to digestion, principally
through microbial actions. The process, which takes place in the front
part of the digestion system and therefore is called foregut fermentation,
typically requires the fermented ingesta (known as cud) to be regurgitated
and chewed again. The process of rechewing the cud to further break down
plant matter and stimulate digestion is called rumination. The word
"ruminant" comes from the Latin ruminare, which means "to chew over again".
Study identifies multi-organ response to seven days without food. New
findings reveal that the body undergoes significant, systematic changes
across multiple organs during prolonged periods of fasting. The results
demonstrate evidence of health benefits beyond weight loss, but also show
that any potentially health-altering changes appear to occur only after
three days without food.
Fasting - Not Eating Food for a Period of Time
Fasting is
not eating for a period of time. Fasting is the
metabolic state achieved after
complete digestion and absorption
of a meal is achieved. Metabolic changes
in the fasting state begin after absorption of a meal, usually 3–5 hours
after eating. A fast can also last from 12 to 24 hours, but some types of
fasting can continue for days at a time. Fasting is a type of
abstinence that uses
self-control to
reduce some or all food, drink, or both, for a period of time. No in
between snacks, don't eat too often and space out your meals.
Moderation.
Fasting is not the same thing as an eating
disorder where you starve yourself.
Intermittent Fasting is eating every 3 to 4 hours in order
to keep your blood sugar consistent
and for your stomach to optimally digest. Eating every 2-3 hours maintains
body processes and metabolism
remains intact. Fasting for 10–16 hours can cause the body to turn its fat
stores into energy, which releases ketones into the bloodstream. This
should encourage weight loss.
5:2 Diet is a form of intermittent fasting
diet which stipulates calorie restriction for two non-consecutive days a
week and unconstrained eating the other five days.
Longevity & Why I
now eat One Meal a Day (youtube)
Should you fast once a year?
Should you fast once a month? Should you fast once in a while?
Routines -
Cleansing
Does
Fasting release more DMT?
Calorie Restriction is a dietary regimen that reduces calorie intake
without incurring malnutrition or a reduction in essential nutrients.
Narrow Diet Window is eating with in a
certain timeframe
such as 8 hours. If your first meal of the day is at 7:00 am then your
last meal of the day will be at 3 pm.
Dry
Fasting is involves restricting water intake and not just food. Dry
fasting may be dangerous because it can result in
dehydration, nausea,
headache, muscle pain, seizures and other symptoms. When your
electrolytes, such as sodium and potassium are out of balance, your body
can have trouble sending electrical signals from cell to cell. Regular
fasting allows for some liquids to be taken.
Time-restricted feeding improves health in mice with defective circadian
clocks. A study is reporting that limiting the times when the animals
eat can correct obesity and other metabolic problems that are normally
seen in these mice, even when they're fed an unhealthy diet. The results
suggest a previously unknown link between
disruption of the clock and eating
behavior.
How the timing of dinner and genetics affect individuals’ blood sugar
control. Eating dinner close to bedtime, when melatonin levels are
high, disturbs blood sugar control, especially in individuals with a
genetic variant in the melatonin receptor MTNR1B, which has been linked to
an elevated risk of type 2 diabetes. The high melatonin levels and food
intake associated with late eating impairs blood sugar control in carriers
of the MTNR1B genetic risk variant through a defect in insulin secretion.
Metformin.
How intermittent fasting affects female hormones. New evidence comes
from study of pre- and post-menopausal obese women on the 'warrior diet'.
Intermittent fasting inhibits the development and progression of the
most common type of childhood leukemia. Fasting
both inhibits the initiation and reverses the progression of two subtypes
of acute lymphoblastic leukemia, or ALL -- B-cell ALL and T-cell ALL. The
same method did not work with acute myeloid leukemia (AML), the type that
is more common in adults. Compared to mice that ate normally, the rodents
on alternate-day fasting had dramatic reductions in the percentage of
cancerous cells in the bone marrow and the spleen as well as reduced
numbers of white blood cells. Mice in the ALL model group that ate
normally died within 59 days, while 75 percent of the fasted mice survived
more than 120 days without signs of leukemia." Fasting is known to reduce
the level of leptin, a cell signaling molecule created by fat tissue.
Leptin
is a hormone made
by adipose cells that helps to regulate energy balance by inhibiting
hunger. Leptin is opposed by the actions of the hormone
ghrelin, the "hunger hormone". Both
hormones act on receptors in the arcuate nucleus of the
hypothalamus to regulate
appetite to achieve energy homeostasis. In obesity, a decreased
sensitivity to leptin occurs, resulting in an inability to detect satiety
despite high energy stores.
Brain tells liver to start recycling after fasting. The brain releases
the hormone
corticosterone after short fasting that boosts autophagy.
Autophagy is the natural, regulated mechanism of the cell that
disassembles unnecessary or dysfunctional components. Autophagy allows the
orderly degradation and recycling of cellular components. In
macroautophagy, targeted cytoplasmic constituents are isolated from the
rest of the cell within a double-membraned vesicle known as an
autophagosome. The
autophagosome eventually fuses with lysosomes and the contents are
degraded and recycled. Three forms of autophagy are commonly described:
macroautophagy,
microautophagy, and chaperone-mediated autophagy (CMA). In disease,
autophagy has been seen as an adaptive response to stress, which promotes
survival, whereas in other cases it appears to promote
cell death and
morbidity. In the extreme case of starvation, the breakdown of cellular
components promotes cellular survival by maintaining cellular energy
levels.
Ketosis
is a metabolic
state in which some of the body's energy supply comes from
ketone bodies in the blood, in contrast to a state of glycolysis in which
blood
Glucose provides energy. Generally, ketosis occurs when the body is
metabolizing fat at a high rate and converting
fatty acids into ketones.
A Pilot Study of Intermittent Calorie Restriction in Multiple Sclerosis.
DAF-2 gene encodes for the insulin-like growth factor 1 (IGF-1)
receptor in the worm Caenorhabditis elegans. DAF-2 is part of the first
metabolic pathway discovered to regulate the rate of aging. DAF-2 is also
known to regulate reproductive development, resistance to oxidative
stress, thermotolerance, resistance to hypoxia, and resistance to
bacterial pathogens. Mutations in DAF-2 have been shown by Cynthia Kenyon
to double the lifespan of the worms.
Fasting boosts stem cells' regenerative capacity. A drug treatment
that mimics fasting can also provide the same benefit, study finds.
Fasting induces cells to switch from their usual
metabolism, which burns carbohydrates
such as sugars, to metabolizing fatty acids. This switch occurs through
the activation of transcription factors called PPARs, which turn on many genes that are involved in metabolizing fatty acids. The researchers
found that if they turned off this pathway, fasting could no longer boost
regeneration. They now plan to study how this metabolic switch provokes
stem cells to enhance their
regenerative abilities.
Eating late increases hunger, decreases calories burned, and changes
fat tissue. Obesity afflicts approximately 42
percent of the U.S. adult population and contributes to the onset of
chronic diseases, including diabetes,
cancer, and other conditions. While popular
healthy diet mantras advise against midnight snacking, few studies have
comprehensively investigated the simultaneous effects of late eating on
the three main players in body weight regulation and thus obesity risk:
regulation of calorie intake, the number of calories you burn, and
molecular changes in fat tissue. A new study provides experimental
evidence that late eating causes decreased energy expenditure, increased
hunger, and changes in fat tissue that combined may increase obesity risk.
Fasting Crash. How to reduce
fatigue when
fasting. Fasting needs to be done properly. You will deplete glucose
stores in your muscles and brain and that will cause a noticeable drop in
energy. Make sure you
drink plenty of water. In
the first 12 hours very little of your body is living off of your last
meal and stored sugars. After 12 hours fat consumption starts ramping up
until one is deeply in ketosis. Typically this process lasts for about
three days. Finally one is burning fat a the highest rates possible.
Ketosis
is a normal metabolic process. When the body does not have enough
glucose for energy, it burns stored
fats instead; this results in a build-up of acids called ketones within
the body. Some people encourage ketosis by following a diet called the
ketogenic or low-carb diet.
Sirtuin
has been implicated in influencing a wide range of cellular processes like
aging, transcription, apoptosis, inflammation and stress resistance, as
well as energy efficiency and alertness during
low-calorie situations. Sirtuins can also control circadian clocks
and mitochondrial biogenesis. Sirtuins are a class of proteins that
possess either mono-ADP-ribosyltransferase, or deacylase activity,
including deacetylase, desuccinylase, demalonylase, demyristoylase and
depalmitoylase activity. The name Sir2 comes from the yeast gene 'silent
mating-type information regulation 2', the gene responsible for cellular
regulation in yeast.
Ramadan is observed by
Muslims worldwide as a
month of fasting, prayer, reflection and community.
Fasting from dawn to sunset is fard
(obligatory) for all adult Muslims who are not acutely or chronically ill,
travelling, elderly, breastfeeding, diabetic, or menstruating. The predawn
meal is referred to as suhur, and the nightly feast that breaks the fast
is called iftar. Although fatwas have been issued declaring that Muslims
who live in regions with a midnight sun or polar night should follow the
timetable of Mecca, it is common practice to follow the timetable of the
closest country in which night can be distinguished from day.
Sawm is the practice of abstaining, usually from food, drink, smoking,
and sexual activity. During the holy month of Ramadan, Sawm is observed
between dawn and nightfall when the adhan of the Maghrib prayer is
sounded. Ramadan is the ninth month of the Muslim lunar calendar and
fasting is a requirement for Muslims as it is the fourth of the five
pillars of Islam.
Why visceral fat can be resistant to weight loss. Our data show both
visceral and
subcutaneous fat undergo dramatic
changes during intermittent fasting. During fasting, fat tissue provides
energy to the rest of the body by releasing fatty
acid molecules. the researchers found visceral fat became resistant to
this release of fatty acids during fasting. There were also signs that
visceral and subcutaneous fat increased their ability to store energy as
fat, likely to rapidly rebuild the fat store before the next fasting
period. This suggests the visceral fat can adapt to repeated fasting bouts
and protect its energy store. The research team examined more than 8500
proteins located in fat deposits, creating a catalogue of changes that
occurred during intermittent fasting, using a technique called proteomics.
Proteomics -- the study of all proteins -- a relatively new area of study
that takes its name from genomics (the study of all genes), monitors how
proteins react under certain conditions, which in this case is
intermittent fasting.
Generation
of boys who experience famine
around the time they started producing reproductive cells or sperm, their
grandchildren lived longer lives. Boys who
experienced plentiful food experienced more diseases.
Being hungry affects your thinking. Stomach hunger–or physical hunger–involves a complex interaction between
the digestive system, endocrine system and the brain. When the body needs
refueling, we start feeling tired and weak, while finding it
harder to concentrate and
work. The stomach, which is located just below the ribcage, starts to ache
and rumble. This is true stomach hunger. When we begin eating in response,
we really enjoy the food and start feeling better, because a bodily need
is being met.
Starvation Response in animals and humans is a set of adaptive
biochemical and physiological changes, triggered by lack of food or
extreme weight loss, in which the body seeks to conserve energy by
reducing the amount of food energy it consumes.
Equivalent or closely related terms include
famine response, starvation
mode, famine mode, starvation resistance, starvation tolerance,
adapted starvation, adaptive
thermogenesis, fat adaptation, and metabolic adaptation.
Refeeding
Syndrome is a syndrome consisting of metabolic disturbances that occur
as a result of reinstitution of nutrition to patients who are starved,
severely malnourished or
metabolically stressed due to severe illness. When too much food and/or
liquid nutrition supplement is consumed during the initial four to seven
days of refeeding this triggers synthesis of glycogen, fat and protein in
cells, to the detriment of serum concentrations of potassium, magnesium
and phosphorus. Cardiac, pulmonary and neurological symptoms can be signs
of refeeding syndrome. The low serum minerals, if severe enough, can be
fatal. A person who has been starved should only have broth because they
could choke on solid food.
“Eat
breakfast like a
king, eat lunch like a prince, and eat dinner like a pauper”. (eat your
biggest meal early in the day).
Long Life Knowledge -
Metabolism
Almond Mom is a person who has an obsession with healthful eating,
which may lead to under eating or not eating enough.
Electron Transfer
- Proton Pump -
Food Energy.
Gut molecule slows fat burning during fasting. In a struggle that
probably sounds familiar to dieters everywhere, the less a
Caenorhabditis elegans (C. elegans) worm eats, the more slowly it
loses fat. Now, scientists have discovered why: a small molecule produced
by the worms' intestines during fasting travels to the brain to block a
fat-burning signal during this time. Researchers have long known that the
brain controls the production and breakdown of fats in humans, other
mammals and model organisms such as C. elegans. In 2017, Srinivasan's
group identified FLP-7, a brain hormone that triggers fat burning in the
roundworm's gut. However, C. elegans do not have sensory nerves in their
intestines, so scientists have struggled to pin down the reverse
communication pathway: How does the gut signal the brain?
Inedia
is the claimed ability for a person to live without consuming food, and in
some cases water. It is described as a deadly pseudoscience by scientists
and medical professionals, and several adherents of these practices have
died from starvation or
dehydration. It is an established fact that humans require
food and
water and nutrients to
survive. Breatharians claim that food (and
sometimes water) is not necessary for survival, and that humans can be
sustained solely by prana, the vital life
force in Hinduism. According to Ayurveda,
sunlight is one of the main
sources of prana, and some practitioners believe that it is possible for a
person to survive on sunlight alone. The terms
breatharianism or inedia may also
refer to this philosophy when it is practiced as a lifestyle in place of a
usual diet.
Cleansing - Detoxifying
Detoxification
is a type of alternative medicine treatment which aims to rid the body of
unspecified "toxins" – accumulated substances that proponents claim have
undesirable short-term or long-term effects on individual health.
Activities commonly associated with detoxification include dieting,
fasting, consuming exclusively or avoiding specific foods (such as fats,
carbohydrates, fruits, vegetables, juices, herbs, or water), colon
cleansing, chelation therapy, and the removal of dental fillings.
"Get it out of your
system."
Weekend Cleanse -
Colonic Irrigations -
Colonic Hydrotherapy
Colon Cleansing encompasses a number of
alternative medical therapies claimed to remove nonspecific toxins from
the colon and intestinal tract. Colon cleansing may be branded colon
hydrotherapy, a colonic or colonic irrigation. During the 2000s internet
marketing and infomercials of oral supplements supposedly for colon
cleansing increased.
Enema is a fluid injected into the
lower bowel by way of the rectum to relieve
constipation or for bowel cleansing before a medical examination or
procedure. In standard medicine an enema may also be employed as a lower
gastrointestinal series (also called a barium enema), to check
diarrhea,
as a vehicle for the administration of food, water or medicine, as a
stimulant to the general system, as a local application and, more rarely,
as a means of reducing temperature, as treatment for encopresis, and as a
form of rehydration therapy (proctoclysis) in patients for whom
intravenous therapy is not applicable. Also known as clyster. Enemas are
used as part of some alternative health therapies and are also used to
administer drugs for recreational or religious reasons.
Fiber
- Constipation -
Fasting
Chelation Therapy is a medical procedure
that involves the administration of chelating agents to remove heavy
metals from the body. Chelation therapy has a long history of use in
clinical toxicology and remains in use for some very specific medical
treatments, although it is administered under very careful medical
supervision due to various inherent risks. Chelation therapy must be
administered with care as it has a number of possible side effects,
including death. In response to increasing use of chelation therapy as
alternative medicine and in circumstances in which the therapy should not
be used in conventional medicine, various health organizations have
confirmed that medical evidence does not support the effectiveness of
chelation therapy for any purpose other than the treatment of heavy metal
poisoning. Over-the-counter chelation products are not approved for sale
in the United States.
Toxins -
Soil Cleansing
(remediation)
Chelation is a type of bonding of ions and
molecules to metal ions. It involves the formation or presence of two
or more separate coordinate bonds between a polydentate (multiple bonded) ligand and a single
central metal atom. These ligands are called chelants, chelators,
chelating agents, or sequestering agents.
Metal-Binding Proteins are proteins or protein
domains that chelate a metal ion.
Binding of metal ions via
chelation is usually achieved via histidines or cysteines. In some cases
this is a necessary part of their folding and maintenance of a tertiary
structure. Alternatively, a metal-binding protein may maintain its
structure without the metal (apo form) and bind it as a ligand (e.g. as
part of metal homeostasis). In other cases a coordinated metal cofactor is
used in the active site of an enzyme to assist catalysis.
10 Tips to Flush the Toxins out -
Clean Program -
Dtox
weightless
Cruciferous Vegetables are vegetables of
the family Brassicaceae (also called Cruciferae) with many genera,
species, and cultivars being raised for food production such as
cauliflower, cabbage, garden cress, bok choy, broccoli, brussels sprouts
and similar green leaf vegetables. The family takes its alternate name (Cruciferae,
New Latin for "cross-bearing") from the shape of their flowers, whose four
petals resemble a cross.
Cilantro
and
Chlorella can help Remove Heavy Metals from the Body.
Mucoid Plaque allegedly harmful mucus-like material and food residue
that coats the gastrointestinal tract of most people. (2 table Spoons
of Honey and Apple Cider Vinegar with 8 ounces of water).
Deworming is the giving of an
anthelmintic drug (a wormer, dewormer, or drench) to a human or animal to
rid them of helminths parasites, such as roundworm, flukes and tapeworm.
Purge dewormers for use in livestock can be formulated as a feed
supplement that is eaten, a paste or gel that is deposited at the back of
the animal's mouth, a liquid drench given orally, an injectable, or as a
pour-on which can be applied to the animal's topline. In dogs and cats,
purge dewormers come in many forms including a granular form to be added
to food, pill form, chew tablets, and liquid suspensions.
Hookworm Infection is an infection by a
parasitic bloodsucking roundworm. Hookworm infections include
ancylostomiasis and necatoriasis. These worms live in the small intestine
which may be that of a bird or mammal such as a dog, cat, or human.
Hookworm infection in pregnancy can cause poor growth, premature birth and
a low birth weight of the baby. Hookworms in children can cause
intellectual and growth problems.
Diatomaceous Earth Benefits
Sodium Chlorite is a chemical compound used in the manufacturing of
paper and as a Disinfectant.
Sodium chlorite, food grade can be used in drinking water and food. (NaClO2).
MMS - Miracle Mineral
Supplement -
CDS
- Citric Acid -
Pure Water
Chlorine Dioxide is a chemical compound with the formula ClO2. This
yellowish-green gas crystallizes as bright orange crystals at −59 °C. As
one of several oxides of chlorine, it is a potent and useful oxidizing
agent used in water treatment and in bleaching.
Oxidizing Agent is a substance that has the ability to oxidize other
substances, in other words to cause them to lose electrons. Common
oxidizing agents are oxygen, hydrogen
peroxide and the halogens.
A Surprising Way to
Cleanse a Fatty Liver (youtube) - When someone develops a fatty liver,
there are no symptoms at all, only you will start to develop a gut and
eventually the person starts getting fatigue, weak nausea, abdominal pain,
right shoulder pain and many more. After years of inflammation from
getting a fatty liver, then there’s cirrhosis (scar tissue) that builds up
on the liver that can cause to lose the function of the liver and loses
the ability to detoxify. It can also lead to building up excessive amounts
of cortisol (stress hormone), excessive amounts of estrogen that can
manifest many different things because a functional liver is really
important in the detoxification and regulation of these two hormones. The
other problem when you have less function of the liver is you get less
bile production which leads to cannot break down toxic waste and fats, and
cannot absorbed vitamin A,D, E, K, Omega 3 fatty acids and more.
Microbial Balance - Gut Bacteria
Gut Flora is the complex community of
microorganisms that live in the digestive tracts of
humans and other animals, including insects. The gut metagenome is the
aggregate of all the genomes of gut microbiota. The gut is one niche that
human microbiota inhabit. In humans, the gut microbiota has the largest
numbers of bacteria and the greatest number of species compared to other
areas of the body. In humans the gut flora is established at one to two
years after birth, and by that time the intestinal epithelium and the
intestinal mucosal barrier that it secretes have
co-developed in a way
that is tolerant to, and even
supportive of, the gut flora and that also
provides a barrier to pathogenic
organisms. The weight of microbes in the human body is around 2 kilo's
or 4.4 Lbs. (also called gut microbiota, or gastrointestinal microbiota or
Intestinal Flora, which is the
symbiotic
bacteria occurring naturally in the intestine).
The Second Brain -
Body Mind -
Fecal Implants - Parasites
- Toxins -
Brain Development - Mushrooms (fungi,
fungus) - Fermented
Foods - Yeast - Probiotics
Digestive
Tract - The food we put into our bodies affects the kinds of bacteria
that live and thrive there.
Human
Microbiota is the aggregate of microorganisms that resides on or
within any of a number of human tissues and biofluids, including the skin,
mammary glands, placenta, seminal fluid, uterus, ovarian follicles, lung,
saliva, oral mucosa, conjunctiva, biliary and gastrointestinal tracts.
They include bacteria, archaea, fungi, protists and viruses. Though
micro-animals can also live on the human body, they are typically excluded
from this definition. The human microbiome refers specifically to the
collective genomes of resident microorganisms. Humans are colonized by
many microorganisms; the traditional estimate is that the average human
body is inhabited by ten times as many non-human
cells as human cells, but more recent estimates have lowered that
ratio to 3:1 or even to approximately the same number. Some microorganisms
that colonize humans are commensal, meaning they co-exist without harming
humans; others have a mutualistic relationship with their human hosts.
Conversely, some non-pathogenic microorganisms can harm human hosts via
the metabolites they produce, like trimethylamine, which the human body
converts to trimethylamine N-oxide via FMO3-mediated oxidation. Certain
microorganisms perform tasks that are known to be useful to the human host
but the role of most of them is not well understood. Those that are
expected to be present, and that under normal circumstances do not cause
disease, are sometimes deemed normal flora or normal microbiota. The Human
Microbiome Project took on the project of sequencing the genome of the
human microbiota, focusing particularly on the microbiota that normally
inhabit the skin, mouth, nose, digestive tract, and vagina. It reached a
milestone in 2012 when it published its initial results.
How we study the Microbes living in your gut: Dan Knights (video and
text) -
Bacteroides and
Prevotella dominate the modern human gut.
About a hundred trillion microbes living inside you.
Follow Your Gut:
Microbiomes and Aging with Rob Knight - Research on Aging (youtube)
Fiber discovery could shape better gut health. Changing the structure
of a dietary fiber commonly
found in a range of food products has been found to promote healthy gut
bacteria and reduce gas formation, a finding that could help people with
intolerances to fiber and irritable bowel conditions. Psyllium fibre comes
from the seeds of Plantago ovata plants, known by many common names such
as blond plantain. These seeds produce a jelly-like material called
mucilage, which comes in a variety of shapes and forms and these feature
long-chain sugars, called polysaccharides. It is these polysaccharides
that lead to the production of beneficial short-chain fatty acids that
positively contribute to gut health and systemic metabolism. This study
shows that different physical states of fibre impact the way dietary fibre
breaks down and that microbes 'colonise fibre' during fermentation.
Microbes are
Micro-Organisms.
Carbon beads help restore healthy gut microbiome and reduce liver disease
progression. Innovative carbon beads reduce bad bacteria and
inflammation in animal models, which are linked to liver cirrhosis and
other serious health issues. The study, published in Gut, found that the
carbon beads, licensed to UCL-spinout Yaqrit, were effective in restoring
gut health and had a positive impact on liver, kidney and brain function
in rats and mice. They were also found to be safe for human use.
Microbiota is an ecological community
of commensal,
symbiotic and pathogenic microorganisms found in and on all
multicellular organisms studied to date from
plants to
animals. A microbiota includes bacteria, archaea, protists, fungi and viruses.
Microbiota have been found to be crucial for immunologic,
hormonal and
metabolic homeostasis of their host. The synonymous term microbiome
describes either the collective genomes of the microorganisms that reside
in an environmental niche or the microorganisms themselves. The microbiome
and host emerged during evolution as a synergistic unit from epigenetics
and genomic characteristics, sometimes collectively referred to as a
holobiont.
Human Microbiome
Project was a United States National
Institutes of Health (NIH) initiative with the goal of identifying and
characterizing the microorganisms which are found in association with both
healthy and diseased humans (the human microbiome). Launched in 2008, it
was a five-year project, best characterized as a feasibility study, and
had a total budget of $115 million. The ultimate goal of this and similar
NIH-sponsored microbiome projects was to test how changes in the human
microbiome are associated with human health or disease. This topic is
currently not well understood.
Personalized Medicine.
Human Microbiome is the aggregate of
microorganisms that resides on or within any of a number of human tissues
and biofluids, including the skin, mammary glands, placenta, seminal
fluid, uterus, ovarian follicles, lung, saliva, oral mucosa, conjunctiva,
and gastrointestinal tracts. (weighs around 2 kilos). They include bacteria, archaea, protists,
fungi and viruses. Though micro-animals also live on the human body, they
are typically excluded from this definition. The human microbiome refers
specifically to the collective Genomes of resident microorganisms.
Food Allergies -
Food Cravings -
Fats -
Fermented Foods
New therapy targets Gut Bacteria to prevent and reverse Food Allergies.
Close social relationships correlate with human gut microbiota composition.
Social relationships shape human health and mortality via behavioral,
psychosocial, and physiological mechanisms, including inflammatory and
immune responses. Researchers found that people who lived together — no
matter their relationship — tended to have the same microbe strains in
their mouths, and the longer they lived together, the more they shared.
How Your Social Life Affects Your Gut -
Gut bacteria linked to personality.
Diverse gut bacteria communities block the growth of harmful pathogens
by consuming nutrients that the pathogen needs.
Study shows engineered gut bacteria can treat hypertension. Newly
published research proves that it's possible to treat high blood pressure
by using specially engineered
Lactobacillus paracasei to produce a protein called
ACE2 in the gut, reducing
gut
angiotensin II and, in turn, lowering blood pressure. The study, done
in lab rats that are predisposed to hypertension and unable to naturally
produce ACE2, opens new doors in the pursuit of harnessing our body's own
microbiome to regulate blood pressure.
How the immune system can alter our behavior. Simply the smell of
seafood can make those with an allergy to it violently ill -- and
therefore more likely to avoid it. The same avoidance behavior is
exhibited by people who develop
food poisoning after
eating a certain meal. Scientists have long known that the immune system
played a key role in our reactions to allergens and pathogens in the
environment, but it was unclear whether it played any role in prompting
these types of behaviors towards allergic triggers.
New gut-brain circuits found for sugar and fat cravings. Results
reveal a 'one-two punch' to the brain's reward system, possibly impeding
dieting efforts. A new study has unraveled the internal neural wiring of
separate fat and sugar craving pathways. However, combining these pathways
overly triggers a desire to eat more than usual. The team used
cutting-edge technology to directly manipulate fat or sugar neurons in the
vagus nerve system and demonstrated that
both types of neurons cause a
dopamine release in
the brain's reward center in mice. Human brains may be subtly programmed
to seek out high-fat, high-sugar combinations, regardless of conscious
efforts to resist. The communication between our gut and brain happens
below the level of consciousness.
The gut microbiome's supersized role in shaping molecules in our blood.
Scientists have shown which
blood
metabolites are associated with the gut microbiome, genetics, or the
interplay between both. Their findings have promising implications for
guiding targeted therapies designed to alter the composition of the
blood
metabolome to improve human health.
Teams of Microbes are at work in our Bodies. Here's how to figure out what
they're doing.
Gut Microbes from healthy infants block milk allergy development in mice.
Restoring Microbes in Infants Born by Cesarean Section. Exposing
babies delivered by C-section to fluids from the
mother’s birth canal
enriched the babies’ microbes to levels more typical of babies born
vaginally. Larger studies with further follow-up will be needed to
determine the long-term health consequences of the microbial transfer
procedure.
Antibiotics after birth affects gut microbes of babies. Treating
babies with antibiotics in the
first week of life is linked with a decrease in healthy bacteria necessary
amongst others to digest milk and an increase in
antimicrobial resistance,
research suggests. Experts say that clinicians should consider using
antibiotics in a way that causes least harm to the newborns microbiome -
the community of microbes that live in our body.
Gut bacteria influence brain development. Researchers discover
biomarkers that indicate early brain injury in extreme
premature infants. The
research team found that the overgrowth of the gastrointestinal tract with
the bacterium Klebsiella is associated with an increased presence of
certain immune cells and the development of neurological damage in
premature babies.
Childhood diet has lifelong impact. Eating too much fat and sugar as a
child can alter your microbiome for life, even if you later learn to eat
healthier, a new study in mice suggests.
Microbial compound in the gut leads to anxious behaviors in mice. A
new study shows how a particular molecule
metabolite, produced by gut
bacteria, affects brain function and promotes anxiety-like behaviors in
mice. This study focused on a bacterial metabolite (a by-product of
microbes) called
4-ethylphenyl
sulfate or 4EPS. Initially produced by microbes in the intestines,
4EPS is then absorbed into the bloodstream and circulates throughout the
body in both humans and mice.
Good bacteria to tackle depression. Intestinal flora plays an
important role in health -- including mental health. Researchers have
shown that probiotics can support the effect of antidepressants and help
to alleviate depression. Parasites.
Microbes in animals guts influence what they choose to eat, making
substances that prompt
cravings for
different kinds of foods.
Research reveals impact of gut microbiome on hormone levels in mice.
Researchers have shown that the balance of bacteria in the gut can
influence symptoms of hypopituitarism in mice. They also showed that
aspirin was able to improve hormone deficiency symptoms in mice with this
condition.
Decoding a direct dialog between the gut microbiota and the brain. Gut
microbiota by-products circulate in the bloodstream, regulating host
physiological processes including immunity, metabolism and brain
functions. Scientists have discovered that hypothalamic neurons in an
animal model directly detect variations in bacterial activity and adapt
appetite and body temperature accordingly. These findings demonstrate that
a direct dialog occurs between the gut microbiota and the brain, a
discovery that could lead to new therapeutic approaches for tackling
metabolic disorders such as diabetes and obesity. The scientists focused
on the
NOD2 (nucleotide oligomerization domain) receptor which is found
inside of mostly immune cells. This receptor detects the presence of
muropeptides, which are the building blocks of the bacterial cell wall.
Moreover, it has previously been established that variants of the gene
coding for the NOD2 receptor are associated with digestive disorders,
including Crohn's disease, as well as neurological diseases and mood
disorders. However, these data were insufficient to demonstrate a direct
relationship between neuronal activity in the brain and bacterial activity
in the gut. This was revealed by the consortium of scientists in the new
study. In this study, the scientists have demonstrated the astonishing
fact that neurons perceive bacterial muropeptides directly, while this
task was thought to be primarily assigned to immune cells. "It is
extraordinary to discover that bacterial fragments act directly on a brain
center as strategic as the hypothalamus, which is known to manage vital
functions such as body temperature, reproduction, hunger and thirst,"
comments Pierre-Marie Lledo, CNRS scientist and Head of the Institut
Pasteur's Perception and Memory Unit. The impact of muropeptides on
hypothalamic neurons and metabolism raises questions on their potential
role in other brain functions, and may help us understand the link between
certain brain diseases and genetic variants of NOD2. This discovery paves
the way for new interdisciplinary projects at the frontier between
neurosciences, immunology and microbiology, and ultimately, for new
therapeutic approaches to brain diseases and metabolic disorders such as
diabetes and obesity.
How our microbiome talks to us. Molecular Rosetta Stone revealed.
Researchers have uncovered thousands of previously unknown bile acids, a
type of molecule used by our gut microbiome to communicate with the rest
of the body. Bile acids are a key component of the language of the gut
microbiome, and finding this many new types radically expands our
vocabulary for understanding what our gut microbes do and how they do it.
Microbial Population Biology
is the application of the principles of population biology to
microorganisms.
Human Food Project -
Human Microbiome Project -
Human Microbiome Project
National Microbiome Initiative -
Microbes -
Microbe World
Industrial societies losing healthy gut microbes. Fiber is good for
us, but a new study finds that humans are losing the microbes that turn
fiber into food for a healthy digestive tract. Our eating habits in
industrialized societies are far removed from those of ancient humans.
This is impacting our intestinal flora, it seems, as newly discovered
cellulose degrading bacteria are being lost from the human gut microbiome,
especially in industrial societies.
Cellulosomes are engineered by bacteria to attach to cellulose fibers
and peel them apart, like the individual threads in a piece of rope. The
cellulosomal enzymes then break down the individual threads of fiber into
shorter chains, which become soluble. They can be digested, not only by
Ruminococcus, but also by many other members of the gut microbiome.
Nanomaterial influences gut microbiome and immune system interactions.
The nanomaterial graphene oxide -- which is used in everything from
electronics to sensors for biomolecules -- can indirectly affect the
immune system via the gut microbiome, as shown in a new study on zebrafish.
Meta Hit -
Extreme Microbiome
American Gut -
Microbial Pathogenesis -
The Superorganism Revolution
Study shows how serotonin and a popular anti-depressant affect the gut's
microbiota.
Importance of Infant Diet in establishing a Healthy Gut. A child has
until the age of two-and-a-half to establish healthy gut bacteria --
with little change after this point. The study also reinforced the
important role
breastfeeding plays in providing good gut bacteria to babies during
the early stages of their life.
Bifidobacterium is regarded as beneficial and is one of the main
bacteria used in probiotics.
The composition of the gut microbiota throughout life, with an emphasis on
early life. The intestinal microbiota has become a relevant aspect of
human health. Microbial colonization runs in parallel with immune system
maturation and plays a role in intestinal physiology and regulation.
Increasing evidence on early microbial contact suggest that human
intestinal microbiota is seeded before birth.
Maternal microbiota forms the first microbial inoculum, and from
birth, the microbial diversity increases and converges toward an
adult-like microbiota by the end of the first 3–5 years of life. Perinatal
factors such as mode of delivery,
diet, genetics, and intestinal mucin glycosylation all contribute to
influence microbial colonization. Once established, the composition of the
gut microbiota is relatively stable throughout adult life, but can be
altered as a result of bacterial infections,
antibiotic treatment,
lifestyle, surgical, and a long-term change in diet. Shifts in this
complex microbial system have been reported to increase the risk of
disease. Therefore, an adequate establishment of microbiota and its
maintenance throughout life would reduce the risk of disease in early and
late life. This review discusses recent studies on the early colonization
and factors influencing this process which impact on health.
Beneficial bacteria can be restored to C-section babies at birth.
Babies born by Cesarean section don't have the same healthy bacteria as
those born vaginally, but a new study finds that these natural bacteria
can be restored. The human microbiota consists of trillions of bacteria,
viruses, fungi and other microorganisms -- some beneficial, some harmful
-- that live in and on our bodies. Women naturally provide these pioneer
colonizers to their babies' sterile bodies during labor and birth, helping
their immune system to develop. But antibiotics and C-sections disturb
this passing of microbes and are related to increased risks of obesity,
asthma and metabolic diseases.
Novel communication between intestinal microbes and developing immune
cells in the thymus. Regulation of thymic immune development by
intestinal microbes in early life. Research shows that effective "crosstalk"
or communication between early microbes and mucosal immune cells is
essential to the formation of healthy microbial communities and promotion
of a well-functioning immune system. The cells of the immune system that
participate in mucosal immunity develop in an organ called the thymus
located under the breastbone above the heart. Until now, it has been
unclear if intestinal microbes influence the development of these cells in
the thymus in early life.
Your gut is similar to your
skin, except your gut is turned inside
out. Your skin protects you, but your skin also needs to breath, which
sometimes it lets bad things in, and your gut will sometimes
let bad things out.
“All
Disease Begins in The Gut.”
Hippocrates nearly 2500 years ago understood how some diseases begin
in the gut.
Gut Microbiome differs among Ethnicities.
Gut Health
Project. Did you know that the average adult between 5 and 20 pounds
of toxic waste (POOP) trapped in their digestive system……just sitting
there, rotting away inside their small/large intestines and colon!
Fiber.
Ulcer
(wiki).
Why do some Microbes live in your Gut while others Don't? Trillions of
tiny microbes and bacteria live in your gut, each with their own set of
genes. These gut microbes can have both beneficial and harmful effects on
your health, from protecting you against inflammation to causing
life-threatening infections. To keep out pathogens yet encourage the
growth of beneficial microbes, scientists have been trying to find ways to
target specific microbial genes.
Novel Enzyme discovered in Intestinal Bacteria. Formation of harmful
hydrogen sulfide in the human gut by Bilophila bacteria. A crucial factor
is that the enzyme is extremely oxygen-sensitive. This means that it can
react only under strictly anoxic conditions, that is, in a strictly
oxygen-free
environment.
The Human Microbiome in Evolution. The trillions of microbes living in
the gut—the gut microbiota—play an important role in human biology and
disease. While much has been done to explore its diversity, a full
understanding of our microbiomes demands an evolutionary perspective. In
this review, we compare microbiomes from human populations, placing them
in the context of microbes from humanity’s near and distant animal
relatives. We discuss potential mechanisms to generate host-specific
microbiome configurations and the consequences of disrupting those
configurations. Finally, we propose that this broader phylogenetic
perspective is useful for understanding the mechanisms underlying human–microbiome
interactions.
Microbial Communities influence animal Sex and Reproduction. In our
reproductive tracts and in, on, and surrounding egg and sperm cells, lives
a whole community of micro-organisms including bacteria, fungi and
viruses. These microbiomes may influence our sexual health and fertility
far more than we thought. Men with large amounts of certain bacteria in
their semen are more likely to be infertile. Female bedbugs ramp up their
immunological defences ahead of mating, as males will pierce their abdomen
with their genitalia during mating. The resulting infections from bacteria
transmitted via the genitalia can be fatal.
Lifestyle is a threat to Gut Bacteria. The evolution of dietary and
hygienic habits in Western countries is associated with a decrease in the
bacteria that help in digestion. These very bacteria were also found in
the Iceman, who lived 5300 years ago, and are still present in
non-Westernized populations in various parts of the world. The depletion
of the microbiome may be associated with the increased prevalence, in
Western countries, of complex conditions like allergies, autoimmune and
gastrointestinal diseases, obesity. The intestinal microbiome is a
delicate ecosystem made up of billions and billions of microorganisms,
bacteria in particular, that support our immune system, protect us from
viruses and pathogens, and help us absorb nutrients and produce energy.
A Human Gut Microbial Gene catalog established by Metagenomic Sequencing.
To understand the impact of gut microbes on human health and well-being it
is crucial to assess their genetic potential. Here we describe the
Illumina-based metagenomic sequencing, assembly and characterization of
3.3 million nonredundant microbial genes, derived from 576.7 Gb sequence,
from faecal samples of 124 European individuals. The gene set, ~150 times
larger than the human gene complement, contains an overwhelming majority
of the prevalent microbial genes of the cohort and likely includes a large
proportion of the prevalent human intestinal microbial genes. The genes
are largely shared among individuals of the cohort. Over 99% of the genes
are bacterial, suggesting that the entire cohort harbours between 1000 and
1150 prevalent bacterial species and each individual at least 160 such
species, which are also largely shared. We define and describe the minimal
gut metagenome and the minimal gut bacterial genome in terms of functions
encoded by the gene set.
A comprehensive Catalogue of the Bacteria and Fungi found on Surfaces
inside the International Space Station. The most prominent bacteria
were Staphylococcus (26% of total isolates), Pantoea (23%) and Bacillus
(11%). They included organisms that are considered opportunistic pathogens
on Earth, such as Staphylococcus aureus (10% of total isolates
identified), which is commonly found on the skin and in the nasal passage,
and Enterobacter, which is associated with the human gastrointestinal
tract. On Earth, they are predominant in gyms, offices, and hospitals,
which suggests that the ISS is similar to other built environments where
the microbiome is shaped by human occupation.
ISS.
More than 100 Electricity-Generating Bacteria in the Human Microbiome
both pathogenic and probiotic. They were unsuspected because they employ a
different and simpler extracellular
electron transfer system, which may prove useful in creating bacterial
batteries. Their electrogenic ability may be important in infectivity, or
in how they ferment cheese and yogurt. Listeria bacteria
transport electrons through
their cell wall into the environment as tiny currents, assisted by
ubiquitous flavin molecules.
Microbes harvest Electrons by pulling in electrons straight from an
electrode source. Certain microbes can get their energy from
electrical charges.
Rhodopseudomonas palustris TIE-1 builds a conduit to accept electrons
across its outer membrane. The bacteria relies on an iron-containing
helper molecule called a
deca-heme
cytochrome c. By processing this protein, TIE-1 can form an essential
bridge to its electron source.
Scientists identify more than 140,000 virus species in the human gut.
Preserving Microbial Diversity. Since World War II, there have been
dramatic increases in metabolic, immune, and cognitive diseases, including
obesity, diabetes, asthma, allergies, inflammatory bowel disease, and
autism. The microbiota (and its collective genomes, the microbiome)
encompasses bacteria, archaea, viruses, fungi, and other microeukaryotic
colonizers that live in or on our bodies. They influence essential
host processes, including nutrition, immunity, hormone activity, gut
permeability, and neurochemistry. The microbiome, our “other genome,” is
largely passed from generation to generation, in early life, from
mothers to their children. The germline and somatic genomes, microbiome,
and external environment are all essential features of population
variation that are useful for predicting host disease and health outcomes.
Microbes acquired in early life play crucial roles in guiding the
development of immune, metabolic, and neural systems in animal models and
may also be important in human development, as indicated by
epidemiological evidence. Animal studies have shown causation in the
relationship between associations of microbiome perturbations in early
life and later development of diseases such as obesity, juvenile diabetes,
and asthma. Biobank.
How resident microbes restructure body chemistry. A comparison of
normal and germ-free mice revealed that as much as 70 percent of a mouse's
gut chemistry is determined by its gut microbiome. Even in distant organs,
such as the uterus or the brain, approximately 20 percent of molecules
were different in the mice with gut microbes.
3D printed pill samples gut microbiome to aid diagnosis and treatment.
The ability to profile bacterial species throughout the GI tract could
have important implications for the diagnosis and treatment of diseases
and conditions that are affected by the microbiome. The pill is more
sophisticated than just a sponge. It is manufactured in a 3D printer with
microfluidic channels that can sample different stages of the GI tract.
The surface of the pill is covered with a pH sensitive coating, so that it
does not absorb any samples until it enters the small intestine (bypassing
the stomach) where the coating dissolves. A semi-permeable membrane
separates two chambers in the pill -- one containing helical channels that
take up the bacteria and the other containing a calcium salt-filled
chamber. The salt chamber helps create an osmotic flow across the membrane
which pulls the bacteria into the helical channels. A small magnet in the
pill enables one to hold it at certain locations in the gut for more
spatially targeted sampling using a magnet outside the body. A fluorescent
dye in the salt chamber helps locate the pill after it exits the GI tract.
More than 1,000 species of bacteria can inhabit
the gut. The vast majority of these bacteria have a beneficial,
supportive role in digestion and protection against disease. When the
natural balance of the microbiome is skewed, a condition called "dysbiosis"
occurs, which can be associated with inflammation, susceptibility to
infections, and even the exacerbation of other diseases such as cancer.
Research is increasingly unveiling specific microbiome metabolites that
have beneficial or protective effects for the host against disease.
Microbiome can interfere with a drug's intended path through the body, Gut
microbes eat our medication.
Swallowing this colonoscopy-like bacteria grabber could reveal secrets
about your health. Your gut bacteria could say a lot about you, such
as why you're diabetic or how you respond to certain drugs. But scientists
can see only so much of the gastrointestinal tract to study the role of
gut bacteria in your health. Researchers built a way to swallow a tool
that acts like a colonoscopy, except that instead of looking at the colon
with a camera, the technology takes samples of bacteria.
Auto-Brewery
Syndrome is a rare medical condition in which intoxicating quantities
of ethanol are produced through endogenous fermentation within the
digestive system. Saccharomyces cerevisiae, a type of
yeast, has been identified as a pathogen for this condition. Recent
research has also shown that Klebsiella pneumoniae bacteria can similarly
ferment carbohydrates to alcohol in the gut which can accelerate
Non-alcoholic fatty liver disease. It can occur in patients of short bowel
syndrome after surgical resection because of
fermentation of
malabsorbed carbohydrates. Claims of endogenous fermentation of this type
have been used as a defense against drunk driving charges. This disease
can have profound effects on everyday life. As well as the recurring side
effects of excessive belching, dizziness, dry mouth, hangovers,
disorientation, irritable bowel syndrome, and chronic fatigue syndrome, it
can lead to other health problems such as depression, anxiety and poor
productivity in employment. The random state of intoxication can lead to
personal difficulties, and the relative obscurity of the condition can
also make it hard to seek treatment. A variant occurs in persons with
liver abnormalities that prevent them from excreting or breaking down
alcohol normally. Patients with this condition can develop symptoms of
auto-brewery syndrome even when the gut yeast produces a quantity of
alcohol that is too small to intoxicate a healthy individual. Some people
can feel drunk without drinking alcohol.
Human Virome
Human
Virome is the total collection of
viruses in and
on the human body. Viruses in
the human body may infect both human cells and other
microbes such as bacteria (as with bacteriophages). Some viruses cause
disease, while others may be asymptomatic. Certain viruses are also
integrated into the human genome as proviruses or endogenous viral
elements. Viruses evolve rapidly and hence the
human virome changes constantly. Every human being has a unique
virome with a unique balance of species. Lifestyle, age, geographic
location, and even the season of the year can affect an individual's
exposure to viruses, and one's susceptibility to any disease that might be
caused by those viruses is also affected by pre-existing immunity and both
viral and human genetics. The human virome is far from being completely
explored and new viruses are discovered frequently. Unlike the roughly
40 trillion bacteria in a typical
human microbiome, an estimate of the number of viral particles in a healthy
adult human is not yet available, although virions generally outnumber
individual bacteria 10:1 in nature. Studying the virome is thought to
provide an understanding of microbes in general and how they affect human
health and disease.
Scientists Say 380 Trillion Viruses Live Inside of Us as a community
collectively known as the human virome, exploiting blind spots in the
immune system.
Human Pathogen
is a pathogen (microbe or microorganism such as a
virus, bacterium, prion,
or fungus) that causes disease in humans.
Microbes turn back the clock as research discovers their potential to
reverse aging in the brain.
Probiotics
Probiotics are
Microorganisms that are believed to
provide health benefits when consumed. The term probiotic is currently
used to name ingested microorganisms associated with benefits for humans
and animals.
Prebiotics are substances that induce
the growth or activity of microorganisms (e.g., bacteria and fungi) that
contribute to the well-being of their host. The most common example is in
the gastrointestinal tract, where prebiotics can alter the composition of
organisms in the gut microbiome.
Probiotics 100 Years (PDF)
Probiotic App is a Clinical Guide to Probiotic Products available in
the US is designed to translate scientific evidence available for
probiotic supplements into practical, clinically relevant information,
enabling clinicians to easily select the appropriate product, dose, and
format/formulation for a specific indication.
Probiotics and Depression
Synbiotics refers to food ingredients or
dietary supplements combining probiotics and prebiotics in a form of
synergism, hence synbiotics.
Probiotic use can result in a significant accumulation of Bacteria in
the small intestine that can result in disorienting brain fogginess as
well as rapid, significant belly bloating. High levels of
D-Lactic Acid being produced by the bacteria lactobacillus'
fermentation of sugars in their food. D-lactic acid is known to be
temporarily toxic to brain cells, interfering with
cognition, thinking
and sense of time. Probiotics should be treated as a drug, not as a food
supplement, so be advised and use caution against its excessive and
indiscriminate use.
Postbiotic refers to the waste left behind after your body digests
both prebiotics and probiotics. Healthy postbiotics include nutrients such
as vitamins B and K, amino acids, and substances called antimicrobial
peptides that help to slow down the growth of harmful bacteria.
Postbiotics are also known as metabiotics, biogenics, or simply
metabolites, which are soluble factors or metabolic products or
byproducts, secreted by live bacteria, or released after bacterial lysis
providing physiological benefits to the host. This term is sometimes also
used with regards to paraprobiotics - immobilised probiotics, which when
ingested, may have the ability to exert positive biological responses and
restore intestinal homeostasis in a similar manner to probiotics.
Paraprobiotics are currently being referred to as modified, inactivated,
non-viable, para- or ghost probiotics. Probiotics are widely used and
accepted in many countries in clinical practice.
Stanford study indicates that more than 99 percent of the microbes inside
us are unknown to science. A survey of DNA fragments circulating in
the blood suggests the microbes living within us are vastly more diverse
than previously known. In fact, 99 percent of that DNA has never been seen
before.
Link Between Bacterial Imbalances and Breast Cancer.
Enterotype is a classification of living organisms based on its
bacteriological ecosystem in the gut microbiome.
About Yogurt -
Reversing Depression Symptoms in Mice Using Probiotics Found in Yogurt.
Yogurt is a food produced by bacterial
fermentation of
milk. The bacteria used to make yogurt are known as
"yogurt cultures". Fermentation of lactose by these bacteria produces
lactic acid, which acts on milk protein to give yogurt its texture and
characteristic tang. Cow's milk is commonly available worldwide, and, as
such, is the milk most commonly used to make yogurt. Milk from water
buffalo, goats, ewes, mares, camels, and yaks is also used to produce
yogurt where available locally. Milk used may be homogenized or not (milk
distributed in many parts of the world is homogenized); both types may be
used, with substantially different results. Yogurt is produced using a
culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus
thermophilus bacteria. In addition, other lactobacilli and bifidobacteria
are also sometimes added during or after culturing yogurt. Some countries
require yogurt to contain a certain amount of colony-forming units of
bacteria.
Microbes Effect Behavior
Microbes can Effect your Behavior, especially eating habits.
Vagus Nerve, Second Brain. There
are around 500 to 1,000 different types of Microbes in the Gut.
Gut Microbes may talk to the Brain through Cortisol -
Stomach and Brain Connections
Gut bacteria that “talk” to human cells may lead to new treatments
Parasites -
Body Mind Connections -
Antimicrobial -
Food Safety -
Food Chemistry
Autism
symptoms improve after fecal transplant, small study finds Parents
report fewer behavioral and gastrointestinal problems; gut microbiome
changes. Fecal Transplants.
Anxiety might be alleviated by regulating gut bacteria. People who
experience anxiety symptoms might be helped by taking steps to regulate
the microorganisms in their gut using probiotic and non-probiotic food and
supplements, suggests a review of studies.
World of Bacteria -
the science behind Microorganisms | DW Documentary (youtube)
Gut health and gut bacteria are the most overlooked elements of hormonal
balance (includes menopause,
thyroid issues,
estrogen excess).The microbiome is now considered an endocrine organ, some
consider it even more powerful than the other endocrine glands – it
controls the production and inhibit or support
hormonal balance.
You can’t get far in your healing if you don’t fix the gut microbiome.
Kiran covers how bacteria impact these hormones:
serotonin (and its
role), dopamine
(and its role), norephinephrine. Correlation of between the gut microbiome
and depression. How the gut bacteria impact estrogens (hint: the gut
produces all three estrogens), promotes the levels of estriol (aka E3, the
protective estrogen) and helps with reducing symptoms of menopause and
osteoporosis. Impact of the bacteria on the estrobolome which detoxifies
us from the harmful estrogen – these estrogens are the main cause of
breast cancers, breast lumps. We have all the bacteria we need, the issue
is how much of each to create a balanced ecosystems – the Megasporebiotics
help suppress harmful bacteria and regrowth of underrepresented positive
bacteria. Spore bacteria also suppress the
inflammation in the gut and closes
the walls of the gut. Progesterone is also produced in the micro biome
which then signals when and how much to produce. Menopause – the
microbiome (and sporebiotics) can help produce estriol (E3) which
alleviates menopause symptoms. One dose of broad spectrum
antibiotics can decrease the
gut bacteria by up to 90%! Megasporebiotics
help with the re-growth of the positive bacteria (take Megasporebiotics if
you must take antibiotics). How the spores help bring down the TPO
Hashimoto’s antibodies – currently studied based on patient stories.
Bottom line: The key to balanced hormones is a healthy gut with a wide
range of bacterial microflora.
How the Gut
Microbiome affects the Brain and Mind (youtube) -
Autism.
How the Gut influences Neurologic Disease and Multiple Sclerosis. The
connection between the gut and the brain and the complex interplay that
allows the byproducts of microorganisms living in the gut.
Intestinal Bacteria can affect your blood sugar and
lipid levels. Constipation.
Proteobacteria
are a major phylum of Gram-negative
bacteria. The name of the phylum has never been validly published as no
type genus has been proposed, thus it must be styled in quotation marks as
the name has no standing in nomenclature. They include a wide variety of
pathogens, such as Escherichia, Salmonella, Vibrio, Helicobacter,
Yersinia, and many other notable genera. Others are free-living
(nonparasitic), and include many of the bacteria responsible for nitrogen
fixation.
Proteobacteria -
Bifidobacterium Infantis.
Actinobacteria are a phylum of
Gram-positive bacteria. They can be terrestrial or aquatic. They are of
great economic importance to humans because agriculture and forests depend
on their contributions to soil systems.
In soil, they behave much like fungi, helping to decompose the organic
matter of dead organisms so the molecules can be taken up anew by plants.
In this role the colonies often grow extensive mycelia, like a fungus
would, and the name of an important order of the phylum, Actinomycetales
(the actinomycetes), reflects that they were long believed to be
fungi. Some soil
actinobacteria (such as Frankia) live symbiotically with the plants whose
roots pervade the soil, fixing nitrogen for the plants in exchange for
access to some of the plant's saccharides.
Bacteroides Fragilis is part of the normal flora
of the human colon and is generally commensal, but can cause infection if
displaced into the bloodstream or surrounding tissue following surgery,
disease, or trauma. Pooping.
Dysbiosis is a term for a microbial
imbalance or maladaptation on or inside the body, such as an impaired
microbiota. For example, a part of the human microbiota, such as the skin
flora, gut flora, or vaginal flora, can become deranged, with normally
dominating species underrepresented and normally outcompeted or contained
species increasing to fill the void. Dysbiosis is most commonly reported
as a condition in the gastrointestinal tract, particularly during small
intestinal bacterial overgrowth (SIBO) or small intestinal fungal
overgrowth (SIFO). It has been reported to be associated with illnesses,
such as periodontal disease, inflammatory bowel disease,
chronic fatigue
syndrome, obesity, cancer, bacterial vaginosis, and colitis. Typical
microbial colonies found on or in the body are normally benign or
beneficial. These beneficial and appropriately sized microbial colonies
carry out a series of helpful and necessary functions, such as aiding in
digestion. They also help protect the body from the penetration of
pathogenic microbes. These beneficial microbial colonies compete with each
other for space and resources and outnumber human cells by a factor 10:1.
Clostridium Difficile (bacteria) also
known as C. difficile, C. diff, or sometimes CDF/cdf, a species of
Gram-positive spore-forming bacteria.
Gut Bacteria markers could be a 'smoking gun' for liver disease.
Chemical compounds produced by the bacteria in our gut could be used to
spot the early stages of liver disease.
Brionis
Clostridia are a highly polyphyletic
class of Firmicutes, including Clostridium and other similar genera. They
are distinguished from the Bacilli by lacking aerobic respiration. They
are obligate anaerobes and oxygen is toxic to them. Species of the genus
Clostridium are often but not always Gram-positive (see Halanaerobium
hydrogenoformans) and have the ability to form spores. Studies show they
are not a monophyletic group, and their relationships are not entirely
certain. Currently, most are placed in a single order called Clostridiales,
but this is not a natural group and is likely to be redefined in the
future.
Archaea
constitute a domain and kingdom of
single-celled microorganisms. These microbes (archaea; singular
archaeon) are prokaryotes, meaning that they have no cell nucleus or any
other membrane-bound organelles in their
Cells.
Researchers discover the microbiome's role in attacking cancerous tumors.
Researchers have discovered which gut bacteria help our immune system
battle cancerous tumors and how they do it. The discovery may provide a
new understanding of why immunotherapy, a treatment for cancer that helps
amplify the body's immune response, works in some cases, but not others.
Researchers find a peptide that 'wakes up' the gut against harmful
bacteria.
Bio-Mimicry (biology)
Yeast strain makes fatigue-fighting ornithine. Japanese sake is the
new pick-me-up. Researchers have found that that a mutant strain of sake
yeast produces high levels of the amino acid
ornithine. Ornithine
has been found to reduce fatigue and improve sleep quality, and the
non-genetically modified mutant yeast strain discovered in this study
could be easily applied to brewing sake, a traditional Japanese alcoholic
beverage, as well as wine and beer.
Every person has about 100 trillion bacterial
cells. They
outnumber human cells 10 to 1 and account for 99.9 percent of the unique genes
in the body. There is 10 times more bacteria in
your body
than actual body cells. And 90% of the cells that make us up aren’t human but mostly
Fungi and bacteria. Bacteria carry their own microbial
DNA.
Mushrooms - Fungi
Fungus is any member of
the group of eukaryotic organisms that includes
microorganisms such as
yeasts and molds, as well as the more familiar
mushrooms. These organisms are classified as a kingdom, Fungi, which
is separate from the other eukaryotic life kingdoms of plants and animals.
A characteristic that places fungi in a different kingdom from
plants,
bacteria, and some protists is
chitin
in their cell walls. Similar to animals, fungi are heterotrophs; they
acquire their food by absorbing dissolved molecules, typically by
secreting digestive enzymes into their environment.
Fungi do not photosynthesize. Growth is their means of mobility, except for
spores (a
few of which are flagellated), which may travel through the air or water.
Fungi are the principal decomposers in ecological systems
that helps to replenish fertile soils
so that plants can continue to grow and regrow.
Without fungus, the earth would
not have rich soil and would
eventually be suffocated from all the dead matter piling up because it was
never broken down by fungus. You have to
learn how to accurately identify 40 or 50 mushrooms and the
five
lookalikes for each type of mushroom if you don't want to get poisoned.
Fantastic fungi.com
Mycorrhizal Network
- Mushrooms -
Human
Microbes - Algae -
Lichen
Mushrooms have high amounts of the ergothioneine and glutathione, both
important antioxidants.
Medicinal Fungi are those fungi which produce medically significant
metabolites or can be induced to produce such metabolites using
biotechnology. The range of medically active compounds that have been
identified include antibiotics, anti-cancer drugs, cholesterol inhibitors,
psychotropic drugs,
immunosuppressants and even fungicides. Although initial discoveries
centred on simple moulds of the type that cause spoilage of food, later
work identified useful compounds across a wide range of fungi.
Mushrooms May Reduce Risk of Cognitive Decline or Mild Cognitive
Impairment. Two standard portions of mushrooms weekly three quarters
of a cup of cooked mushrooms with an average weight of around 150 grams.
Golden, oyster, shiitake and white button mushrooms, as well as dried and
canned mushrooms, other mushrooms not referenced would also have
beneficial effects. A compound called ergothioneine (ET) is a unique
antioxidant and anti-inflammatory which humans are unable to synthesise on
their own. But it can be obtained from dietary sources, one of the main
ones being mushrooms. Other compounds contained within mushrooms may also
be advantageous for decreasing the risk of
cognitive decline.
Certain
hericenones,
erinacines,
scabronines and
dictyophorines may promote the synthesis of nerve growth factors.
Bioactive compounds in mushrooms may also protect the brain from
neurodegeneration by inhibiting
production of beta
amyloid and phosphorylated tau, and acetylcholinesterase.
Sacred 7 Organic Mushroom
Extract Powder made with Whole Mushrooms, Reishi, Maitake, Cordyceps,
Shiitake, Lion's Mane, Turkey Tail, Chaga - 226g - Supplement - Add to
Coffee/Tea/Smoothies. (amazon)
Shiitake
Enterprise (PDF).
Ergothioneine is a naturally occurring
amino acid and is a
thiourea derivative of histidine, containing a sulfur atom on the
imidazole ring. This compound is made in relatively few organisms, notably
Actinobacteria, Cyanobacteria, and certain fungi. In humans, ergothioneine
is acquired exclusively through the diet and accumulates in erythrocytes,
bone marrow, liver, kidney, seminal fluid and eyes.
Glutathione is an important
antioxidant in plants, animals, fungi, and some bacteria and archaea.
Glutathione is capable of preventing damage to important cellular
components caused by reactive oxygen species such as free radicals,
peroxides, lipid peroxides, and heavy metals.
Rob Knight: Microbes (video)
Jonathan Eisen (video)
Catalyst -
'Gut Reaction' Part 2 (2014) (youtube)
Meet the microscopic life in your home — and on your face (video and
interactive text)
Therapeutic Potential of Culinary-Medicinal Mushrooms for the
management of neurodegenerative diseases: diversity, metabolite, and
mechanism.
Viki Sabaratnam
is the scientist in charge of the mushroom research center.
"You are a family in yourself, a family
of cells and molecules, love that family equally, as you should do for all
families."
Microbial Cloud -
History of Bacteria
Prior Dietary Practices and Connections to a Human Gut Microbial.
Metacommunity Alter Responses to Diet Interventions.
Hacking the genome of fungi for smart foods of the future. Scientists
are exploring how tuning the genomes of mushrooms and molds can transform
these food sources into gourmet, nutrient-packed meals made with minimal
processing and a light environmental footprint. Advances in genetic
engineering are allowing us to harness microorganisms to produce
cruelty-free products that are healthy for consumers and healthier for the
environment.
Effects of the gut microbiota on obesity and glucose homeostasis.
How a Fungus can Cripple the Immune System. Research team clarifies
the mechanism of gliotoxin, a mycotoxin from the fungus Aspergillus
fumigatus.
Bacteria in Frog Skin may help fight Fungal Infections in Humans. The
bacterium
Pseudomonas cichorii was isolated from the skin of frog species
Craugastor crassidigitus.
635 million-year-old fungi-like microfossil that bailed us out of an ice
age discovered.
WHO releases list of threatening fungi, most deadly fungi on the
planet are
practically invisible to the human eye.
Spore
is a unit of sexual or asexual reproduction that may be adapted for
dispersal and for survival, often for extended periods of time, in
unfavourable conditions. Spores form part of the life cycles of many
plants, algae, fungi and
protozoa.
Bacterial spores are not part of a
sexual cycle but are resistant structures used for survival under
unfavourable conditions.
Myxozoan
spores release amoebulae into their hosts for parasitic infection, but
also reproduce within the hosts through the pairing of two nuclei within
the plasmodium, which develops from the amoebula. Spores are usually
haploid and unicellular and are
produced by meiosis in the
sporangium of a diploid
sporophyte. Under favourable conditions the spore can develop into a
new organism using mitotic division, producing a multicellular
gametophyte, which eventually goes on to produce gametes. Two gametes
fuse to form a zygote which develops into a new sporophyte. This cycle is
known as alternation of generations. The spores of seed
plants,
however, are produced internally and the megaspores, formed within the
ovules and the microspores are involved in the formation of more complex
structures that form the dispersal units, the
seeds and
pollen
grains. Mold.
COVID-19-associated Fungal Infections -
Fungicides
Fungal Infection or mycosis, is a skin disease caused by a fungus.
There are millions of species of fungi. They live in
the dirt, on plants, on household surfaces, and on your skin. Sometimes,
they can lead to skin problems like rashes or bumps. Fungal infection,
also known as mycosis, is disease caused by fungi. Different types are
traditionally divided according to the part of the body affected;
superficial, subcutaneous, and systemic. Superficial fungal infections
include common tinea of the skin, such as tinea of the body, groin, hands,
feet and beard, and yeast infections such as pityriasis versicolor.
Subcutaneous types include eumycetoma and chromoblastomycosis, which
generally affect tissues in and beneath the skin. Systemic fungal
infections are more serious and include cryptococcosis, histoplasmosis,
pneumocystis pneumonia, aspergillosis and mucormycosis. Signs and symptoms
range widely. There is usually a rash with superficial infection. Fungal
infection within the skin or under the skin may present with a lump and
skin changes. Pneumonia-like symptoms or meningitis may occur with a
deeper or systemic infection. Humans can and do get fungal infections like
athlete’s foot, and fungal diseases are one of the leading causes of
death for immunocompromised people with HIV.
Valley Fever or
coccidioidomycosis is derived from a fungus that lives in the US
south-west’s soil. The disease comes from Coccidioides, a fungus endemic
to the soil of the US south-west. People and animals can get sick when
they breathe in dust that contains the Valley fever fungus. The disease is
on the rise as climate crisis dries out the landscape.
Candida auris fungus is spreading quickly in the U.S., and it's
potentially deadly to unhealthy people. Candida auris (C. auris), an
emerging fungus considered an urgent
antimicrobial resistance threat,
spread at an alarming rate in U.S. healthcare facilities in 2020-2021.
Equally concerning was a tripling in 2021 of the number of cases that were
resistant to echinocandins, the antifungal medicine most recommended for
treatment of C. auris infections. In general, C. auris is not a threat to
healthy people. CDC’s
Antimicrobial Resistance Laboratory Networks.
Warmer climate may drive fungi to be more dangerous to our health.
Pathogen's mutations ramp up as heat rises, causing concern for new
infectivity. A new study finds that raised temperatures cause a pathogenic
fungus known as
Cryptococcus deneoformans to turn its adaptive responses into
overdrive. Heat increases its number of genetic changes, some of which
might presumably lead to higher heat resistance, and others perhaps toward
greater disease-causing potential. Pathogenic fungi (Candida, Aspergillus,
Cryptococcus and others) are notorious killers of immune-compromised
people. But for the most part, healthy people have not had to worry about
them, and the vast majority of the planet's potentially pathogenic fungi
don't do well in the heat of our bodies.
Fungi used in food production could lead to new probiotics. According
to a new study, 2 fungi used to produce food products have potential
probiotic effects on gut inflammation. Many fungus strains have been used
and selected by the food industry for their capacities to ferment, produce
flavors or produce heterologous molecules. According to a new study, 2
fungi used to produce food products have potential probiotic effects on
gut inflammation.
Yeast
Yeast are
eukaryotic, single-celled microorganisms
classified as members of the fungus kingdom. The
first yeast originated hundreds of millions of years ago, and 1,500
species are currently identified. They are estimated to constitute 1% of
all described fungal species. Yeasts are unicellular organisms which
evolved from multicellular
ancestors, with some species having the ability to develop
multicellular characteristics by forming strings of connected budding
cells known as
pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on
species and environment, typically measuring 3–4 µm in diameter, although
some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by
mitosis, and many do so by the asymmetric division process known as
budding. Yeasts, with their single-celled growth habit, can be contrasted
with molds, which grow hyphae. Fungal species that can take both forms
(depending on temperature or other conditions) are called dimorphic fungi
("dimorphic" means "having two forms"). By
fermentation,
the yeast species Saccharomyces cerevisiae
converts carbohydrates to
carbon
dioxide and alcohols –
for thousands of years the carbon dioxide has been used in
baking and the alcohol in alcoholic beverages.
It is also a centrally important model organism in modern cell biology
research, and is one of the most thoroughly researched eukaryotic
microorganisms. Researchers have used it to gather information about the
biology of the eukaryotic cell and ultimately human biology. Other species
of yeasts, such as
Candida albicans, are opportunistic pathogens and can cause infections
in humans. Yeasts have recently been used to generate electricity in
microbial fuel cells, and produce ethanol for the biofuel industry. Yeasts
do not form a single taxonomic or phylogenetic grouping. The term "yeast"
is often taken as a synonym for Saccharomyces cerevisiae, but the
phylogenetic diversity of yeasts is shown by their placement in two
separate phyla: the Ascomycota and the Basidiomycota. The budding yeasts
("true yeasts") are classified in the order Saccharomycetales, within the
phylum Ascomycota.
Yeast species used in food industry can cause disease in humans, study
finds. Strains of
Candida krusei and
Pichia kudriavzevii.
Leaven is
substance used to produce
fermentation in
dough or a liquid.
Leavening Agent is any one of a number of substances used in
doughs and batters that
cause a foaming action (gas bubbles) that lightens and softens the
mixture. An alternative or supplement to leavening agents is mechanical
action by which air is incorporated. Leavening agents can be biological or
synthetic chemical compounds. The gas produced is often carbon dioxide, or
occasionally hydrogen.
Leavening Agent
is any one of a number of substances used in doughs and batters that cause
a foaming action (gas bubbles) that lightens and softens. An alternative
or supplement to leavening agents is a mechanical action by which air is
incorporated. Leavening agents can be biological or synthetic chemical
compounds. The gas produced is often carbon dioxide, or occasionally
hydrogen. When a dough or batter is mixed, the starch in the flour and the
water in the dough form a matrix (often supported further by proteins like
gluten or polysaccharides, such as pentosans or xanthan gum). Then the
starch gelatinizes and sets, leaving gas bubbles that remain.
Candida Auris is a species of fungus first described in 2009, which
grows as yeast. It is one of the few species of the genus Candida which
cause candidiasis in humans. Often, Candidiasis is acquired in hospitals
by patients with weakened immune systems.
C. auris can cause invasive candidiasis in which the bloodstream (fungemia),
the central nervous system, and internal organs are infected.
Candida Albicans is an opportunistic
pathogenic yeast that is a common
member of the human gut flora. It can also survive
outside the human body. It is detected in the
gastrointestinal tract and mouth in 40–60% of healthy adults. It is
usually a commensal organism, but it can become pathogenic in
immunocompromised individuals under a
variety of conditions. It is one of the few species of the genus Candida
that cause the human infection candidiasis, which results from an
overgrowth of the fungus. The genome of C. albicans is almost 16Mb for the
haploid size (28Mb for the diploid stage) and consists of 8 sets of
chromosome pairs called chr1A, chr2A, chr3A, chr4A, chr5A, chr6A, chr7A
and chrRA. The second set (C. albicans is diploid) has similar names but
with a B at the end. Chr1B, chr2B, ... and chrRB. The whole genome
contains 6,198 open reading frames (ORFs). One of the most important
features of the C. albicans genome is the high heterozygosity. At the base
of this heterozygosity lies the occurrence of numeric and structural
chromosomal rearrangements and changes as means of generating genetic
diversity by chromosome length polymorphisms (contraction/expansion of
repeats), reciprocal translocations, chromosome deletions, Nonsynonymous
single-nucleotide polymorphisms and trisomy of individual chromosomes.
These karyotypic alterations lead to changes in the phenotype, which is an
adaptation strategy of this fungus. These mechanisms are further being
explored with the availability of the complete analysis of the C. albicans
genome. An unusual feature of the genus Candida is that in many of its
species (including C. albicans and C. tropicalis, but not, for instance,
C. glabrata) the CUG codon, which normally specifies leucine, specifies
serine in these species. This is an unusual example of a departure from
the standard genetic code, and most such departures are in start codons
or, for eukaryotes, mitochondrial genetic codes. This alteration may, in
some environments, help these Candida species by inducing a permanent
stress response, a more generalized form of the heat shock response.
However, this different codon usage makes it more difficult to study C.
albicans protein-protein interactions in the model organism S. cerevisiae.
To overcome this problem a C. albicans specific two-hybrid system was
developed.
Candidiasis is a fungal
infection due to any type of Candida (a type of yeast). When it
affects the mouth, it is commonly called thrush. Some species of Candida
can cause infection in people; the most common is Candida albicans.
Candida normally lives on skin and inside the body, such as the mouth,
throat, gut, and vagina, without causing problems. Signs and symptoms
include white patches on the tongue or other areas of the mouth and
throat. candidiasis is the fourth- (to third-) most frequent hospital
acquired infection worldwide it leads to immense financial implications.
Approximately 60,000 cases of systemic candidiasis each year in the USA
alone lead up to a cost to be between $2–4 billion. The total costs for
candidiasis are among the highest compared to other fungal infections due
to the high prevalence. The immense costs are partly explained by a longer
stay in the intensive care unit or hospital in general. An extended stay
for up to 21 more days compared to non-infected patients is not uncommon.
Bread Mold avoids infection by Mutating its own DNA. Whilst most
organisms try to stop their DNA from mutating, scientists from the UK and
China have discovered that a common fungus found on
bread actively
mutates its own DNA as a way of
fighting virus-like infections. All organisms
mutate all of the time. You were born with between ten and a
hundred new mutations, for example. Many do little harm but, if they hit
one of your genes, mutations are much more likely to be harmful than
beneficial. If harmful enough they contribute to genetic diseases. Whilst
mutations can enable species to adapt,
most mutations are harmful, and so evolutionary biologists have postulated
that natural selection will always act to reduce the mutation rate.
Neurospora distinguishes jumping genes from its own DNA by detecting two
or more copies of the same bit of DNA. The fungus then attacks the jumping
genes by mutating them in a process called Repeat-Induced Point mutation (RIP).
Humanized Yeast - Researchers from Delft University of Technology have
placed human muscle genes inside the DNA of yeast cells, creating
"humanized yeast." The genes are responsible for breaking down sugar and
making the building blocks of muscle cells and are critical for human
survival.
Pure Yeast Cultures eliminates one
major source of variation in the brewing process. More regular
attenuations are achieved, together with steadier yeast counts at racking,
and flavour variations between brews are minimized.
Cultured yeasts or pure yeasts are yeast
strains cultured and optimized for certain uses. They only consist of one
strain of yeast and do not contain mold, bacteria or other yeasts.
Cultured yeasts are supposed to change a food positively.
Gypsy Brewing or contract brewing is a
business model for bridging the gap from home brewing to commercial
brewing. The way it works is that you brew your beer at someone else's
venue using their equipment and pay them a fixed fee to do it. Gypsy
brewing involves brewing at different facilities every year, often on a
nonstandard schedule.
Beer
Israeli scientists resurrect yeast from ancient beer jugs to recreate
5,000-year-old brew. A team of scientists in Israel has created
ancient alcohol from ancient yeast.
Biomolecular Archaeology Project for Cuisine, Fermented Beverages, and
Health at the University of Pennsylvania Museum in Philadelphia.
First archaeobotanical indications for beer making in Early and Middle
Bronze Age Greece.
Modern Beer Yeast emerged from mix of European grape wine, Asian rice wine
yeast.
Beer sensitivity can cause symptoms similar to those
from allergic reactions.
They include hives, nausea or vomiting,
diarrhea, sneezing, wheezing and abdominal pain. Most common reactions to
beer are specific to types of grains, modified grain proteins, hops,
yeast, molds or barleys.
Beer Knowledge -
Beer Photos.
Sniffing out fruity thiols in hoppy beers. Hoppy beers such as pale
ales are becoming increasingly popular. One reason is their pleasant
fruity aroma that partially stems from compounds called thiols. Brewers
have been looking for an accurate way to track thiols in beer, but current
methods typically are not sensitive enough or require use of potentially
harmful substances. Now, researchers present an automated, solvent-less
process to assess thiols at very low concentrations.
Thiol is any one of
series of compounds, hydrosulphides of alcohol radicals, in composition
resembling the alcohols, but containing sulphur in place of oxygen, and
hence called also the sulphur alcohols. In general, they are colorless
liquids having a strong, repulsive, garlic odor. Thiol is any organosulfur
compound of the form R-SH, where R represents an alkyl or other organic
substituent. The –SH functional group itself is referred to as either a
thiol group or a sulfhydryl group, or a sulfanyl group. Thiols are the
sulfur analogue of alcohols (that is, sulfur takes the place of oxygen in
the hydroxyl group of an alcohol), and the word is a blend of "thio-" with
"alcohol", where the first word deriving from Greek ?e??? (theion) meaning
"sulfur". Many thiols have strong odors resembling that of garlic or
rotten eggs. Thiols are used as odorants to assist in the detection of
natural gas (which in pure form is odorless), and the "smell of natural
gas" is due to the smell of the thiol used as the odorant. Thiols are
sometimes referred to as mercaptans. The term "mercaptan" /m?r'kæptæn/ was
introduced in 1832 by William Christopher Zeise and is derived from the
Latin mercurio captans (capturing mercury) because the thiolate group
(RS-) bonds very strongly with mercury compounds.
Carbonation is the
chemical reaction of carbon dioxide to give carbonates, bicarbonates, and
carbonic acid. In chemistry, the term is sometimes used in place of
carboxylation, which refers to the formation of carboxylic acids.
Beer Head or collar
is the frothy foam on top of beer which is
produced by
bubbles of
gas, predominantly carbon dioxide, rising to the surface. The carbon
dioxide that forms the bubbles in the head is produced during
fermentation. The carbonation can occur before or after bottling the beer.
The elements that produce the head are wort protein, yeast and hop
residue. If the beer continues fermenting in the bottle, then it naturally
carbonates and the head is formed upon opening and/or pouring the beer. If
the beer is pasteurized or filtered then the beer must be force carbonated
using pressurized gas. The density and longevity of the head will be
determined by the type of malt and adjunct from which the beer was
fermented. Different mash schedules and cereal sources influence head
retention. In general, wheat tends to produce larger and longer-lasting
heads than barley. Closely related to the beer head is "lacing" or "lace",
a white foamy residue left on the inside of the glass as the head recedes
or as the beer is drunk. Just as the composition of the beer (proteins,
hops, yeast residue, filtration) affects a beer's head, the amount of
lacing is also closely controlled by the specific composition of the beer,
and beer connoisseurs can tell much by the lacing, though strictly
speaking beer quality is not readily apparent by the head or the lacing.
Beer glassware is often designed to accentuate or accommodate the head.
Many other properties of the glass can also influence a beer head, such as
a roughened surface at the base of glass known as a widget, providing for
nucleation of carbon dioxide deep in the beverage rather than at the
surface, resulting in a slower release of gas to the atmosphere. The
creamy head on beers such as Guinness is created by a widget in cans or
bottles using nitrogen, or by the process of drawing keg beer from a keg
using nitrogen or mixed gas (carbon dioxide and nitrogen). The use of
nitrogen, which was pioneered by Guinness, creates a firm head with small
bubbles while reducing the excessively acidic taste often produced by
using carbon dioxide alone. One mechanism of destabilization of a beer
foam is due to gravitational drainage. The water or liquid between the
bubbles will drain and cause the liquid and gas phases to separate. This
allows for the bubbles to become close enough to merge. This can be slowed
down by increasing the viscosity of the liquid. Another mechanism of
destabilization is ostwald ripening. Gas will diffuse from smaller bubbles
to larger bubbles due to the high pressure associated with smaller
bubbles. This can be explained by
Laplace pressure. This can be slowed by
a low solubility of the gas. An example of this is adding Nitrogen to the
beer. A large effect can be seen with only a 20ppm addition of nitrogen
gas. Beer froth has been scientifically demonstrated to decay
exponentially. This research was awarded the 2002 Ig Nobel Prize in
Physics. Better Beer Foam Tips: Get your carbonation right. Choose malts
with high protein levels (e.g. crystal malts, dark malts). Avoid
low-protein adjuncts (e.g. corn, rice, sugar). Wheat malts and flaked
barley will increase head retention. Bittering hops help with head
formation. Sanitize and rinse your equipment well.
Digestive Tract Air -
The Bends.
'BeerBots' could speed up the brewing process. The team shows that
these self-propelled, magnetic packages of yeast can make the fermentation
phase go faster and cut out the need to filter the beverage.
Fiber
Dietary Fiber or roughage is the portion of plant-derived food that
cannot be completely broken down by human
digestive enzymes. Dietary fibers are diverse in chemical composition, and
can be grouped generally by their solubility, viscosity, and
fermentability,
which affect how fibers are processed in the body.
Dietary fiber has two main
components: soluble fiber and
insoluble fiber, which are components of
plant foods, such as legumes, whole grains and cereals,
vegetables, fruits, and nuts or
seeds. A diet high in regular fiber consumption is generally associated
with supporting health and lowering the risk of several diseases.
Dietary Fiber -
High Fiber Foods - Gas
High-Fiber Diet keeps gut Microbes from Rating the Colon’s Lining,
protects against infection, animal study shows. Painstaking experiments in
germ-free mice show importance of eating natural fiber to protect the
digestive tract’s vital mucus barrier.
Hemorrhoids are vascular structures in
the anal canal. In their normal state, they are cushions that help with
stool control. They become a disease when swollen or inflamed; the
unqualified term "hemorrhoid" is often used to mean the disease.
Poop
-
Bowel Movements
Inulin are a group of naturally occurring polysaccharides produced by
many types of plants,
industrially most often extracted from chicory. The inulins belong to a
class of dietary fibers known as fructans. Inulin is used by some plants
as a means of storing energy and is typically found in roots or rhizomes.
Most plants that synthesize and store inulin do not store other forms of
carbohydrate such as starch. In the United States in 2018, the Food and
Drug Administration approved inulin as a dietary fiber ingredient used to
improve the nutritional value of manufactured food products. Using inulin
to measure kidney function is the "gold standard" for comparison with
other means of estimating creatinine clearance. Inulin is a very long
carbohydrate chain, which means it takes a bit longer to pass through our
system and get broken down by microbes. Research
shows that it encourages growth of bifidobacteria, lactobacteria [two
strains of bacteria commonly associated with health benefits]. Galacto-oligosaccharides
are another form of fiber found in milk, and are broken down in the colon.
Not all dietary fiber is created equal. Cereal fiber but not fruit or
vegetable fibers are linked with lower inflammation. The results showed
that total fiber, and more specifically cereal fiber but not fruit or
vegetable fiber, was consistently associated with lower inflammation and
lower CVD incidence. Until now there had been limited data on the link
between fiber and inflammation among older adults, who have higher levels
of inflammation compared with younger adults.
Feeling Gassy - Burping - Farting
Belching is the release of
gas from the
digestive tract or
the esophagus or stomach through the mouth. Belching
or burping or eructation is the voluntary or involuntary, sometimes
noisy
release of air from the stomach or esophagus through the mouth. Burping 3
or 4 times after eating a meal is normal and is usually caused by
swallowing air when eating. Gas, flatus, burping, and bloating are all normal
conditions. Gas is made in the stomach and intestines as your body
breaks
down food into energy.
Burp is a
reflex that expels gas noisily from
the stomach through the mouth. Expel gas from the stomach.
Bloating
is any abnormal general swelling or fullness, or increase in diameter of the abdominal
area. As a symptom, the patient feels a full and tight abdomen, which may
cause abdominal pain and is sometimes accompanied by increased stomach
growling, or more seriously, the total lack of it. Rarely, bloating may be
painful or cause shortness of breath. Pains that are due to bloating will
feel sharp and cause the stomach to cramp. These pains may occur anywhere
in the body and can change locations quickly. They are so painful that
they are sometimes mistaken for
heart pains when they
develop on the upper left side of the chest. Pains on the right side are
often confused with problems in the appendix or the gallbladder. One
symptom of gas that is not normally associated with it is the hiccup.
Hiccups are harmless and will diminish on
their own; they also help to release gas that is in the digestive tract
before it moves down to the intestines and causes bloating. Important but
uncommon causes of abdominal bloating include ascites and tumors, Food
enzymes can be found in some products like
pineapples that will help
break down the sugars found in grains,
vegetables and dairy products.
They can be taken before food is consumed or added to the food that causes
the gas and bloating.
Farts -
Over Eating -
Food Allergies
Abdominal Distension occurs when substances, such as air
or gas or
fluid, accumulate in the abdomen causing its expansion. It is typically a
symptom of an underlying disease or dysfunction in the body, rather than
an illness in its own right. People suffering from this condition often
describe it as "feeling bloated". Sufferers often experience a sensation
of fullness, abdominal pressure and possibly nausea, pain or cramping. In
the most extreme cases, upward pressure on the diaphragm and lungs can
also cause shortness of breath. Through a variety of causes (see below),
bloating is most commonly due to buildup of gas in the stomach, small
intestine or colon. The pressure sensation is often relieved, or at least
lessened, by burping (belching) or farting (flatulence). Medications that
settle gas in the stomach and intestines are also commonly used to treat
the discomfort and lessen the abdominal distension.
Indigestion
is a condition of impaired digestion. Symptoms may include upper abdominal
fullness, heartburn, nausea, belching, or upper abdominal pain. People may
also experience feeling full earlier than expected when eating. Dyspepsia
is a common problem. (Gastroesophageal Reflux Disease (GERD) or
Gastritis).
Gastritis is inflammation of the lining of the stomach. It may occur
as a short episode or may be of a long duration. There may be no symptoms
but, when symptoms are present, the most common is upper
abdominal pain.
Gastroenteritis is inflammation of the gastrointestinal tract that
involves the stomach and small intestine. Symptoms may include diarrhea,
vomiting, and abdominal pain. Fever,
lack of energy, and
dehydration may also occur. This typically lasts less than two weeks. It
is not related to influenza though it
has been called the "stomach flu".
Forcing Yourself to Burp: Assume the
position. You can also learn techniques for forcing a burp, or what you
might call a burp on demand. Force air into your throat. Expand your
throat and jaws and then suck air in your mouth. Try to exhale with your
throat closed. Swallow air. Burp the air out.
Pneumatosis is abnormal accumulation of air
or other gas in the body.
Pneumomediastinum is a condition in which air is present in the
mediastinum. This condition can result from physical trauma or other
situations that lead to air escaping from the lungs, airways or bowel
into
the chest cavity. Pneumomediastinum is a rare situation and occurs when
air leaks into the mediastinum. In other rare cases, so much
air builds up
in the middle of the chest that it pushes on the
heart and the great blood
vessels, so they cannot work properly. All of these complications require
urgent attention because they can be life threatening. Most pneumomediastinums
are treated conservatively because the tissues in the mediastinum will
slowly resorb the air in the cavity. Breathing high flow
oxygen
will increase the absorption of the air. If the air is under pressure and
compressing the heart, a needle may be inserted into the cavity, releasing
the air. Surgery may be needed to repair the hole in the trachea,
esophagus or bowel. If there is lung collapse, it is imperative the
affected individual lies on the side of the collapse. Although painful,
this allows full inflation of the unaffected lung.
Pneumopericardium is a medical condition where air enters the
pericardial cavity. This condition has been recognized in preterm
neonates, in which it is associated with severe lung pathology, after
vigorous resuscitation, or in the presence of assisted ventilation. This
is a serious complication, which if untreated may lead to
cardiac tamponade and death. Pneumomediastinum, which is the presence of air in
the mediastinum, may mimic and also coexist with pneumopericardium. It can
be congenital, or introduced by a wound.
Mediastinum is the
central compartment of the thoracic cavity surrounded by loose connective
tissue, as an undelineated region that contains a group of structures
within the thorax. The mediastinum contains the heart and its vessels, the
esophagus, the trachea, the phrenic and cardiac nerves, the thoracic duct,
the thymus and the lymph nodes of the central chest.
Halitosis is a symptom in which a
noticeably unpleasant odor is present on the exhaled breath. Concern about
halitosis is estimated to be the third most frequent reason for people to
seek dental care, following tooth decay and gum disease; and about 20% of
the general population are reported to suffer from it to some degree.
Hiccup is an involuntary contraction (myoclonic
jerk) of the diaphragm that may repeat several times per minute. In
medicine, it is known as synchronous diaphragmatic flutter (SDF), or
singultus, Latin for the act of catching one's breath while sobbing. The
hiccup is an involuntary action involving a reflex arc. Once triggered,
the reflex causes a strong contraction
of the diaphragm followed about 0.25
second later by closure of the vocal cords, which results in the classic
"hic" sound. Hiccups may occur individually, or they may occur in bouts.
The rhythm of the hiccup, or the time between hiccups, tends to be
relatively constant. A bout of hiccups, in general, resolves itself
without intervention, although many home remedies are often used to
attempt to shorten the duration. Medical treatment is occasionally
necessary in cases of chronic hiccups.
Farting
is a word in the English language most commonly used in reference to
flatulence. The word fart is often considered unsuitable in formal
situations as it may be considered vulgar or offensive.
Fart Jokes.
Flatulence
is defined in the medical literature as "flatus,
which is a reflex that expels
intestinal gas through the anus. The quality or state of being flatulent, which is defined in turn as
marked by or affected with gases generated in the intestine or stomach;
likely to cause digestive flatulence. Everyone releases fart gas that is
equivalent to around 1-4 liters a day.
Farting is a normal and natural occurrence. It's
the by-product of a digestive system at work. In fact,
farting is healthy and
good for your body. Your body produces
gas
as part of breaking down and processing food.
Trying to hold a fart in leads to a build up of pressure and major
discomfort. A build up of intestinal gas can trigger abdominal distension,
with some gas reabsorbed into the circulation and exhaled in your breath.
Holding on too long means the build up of intestinal gas will eventually
escape via an uncontrollable fart.
Increased gas or flatulence is a common side effect of
high-fiber diets. The gas
occurs because bacteria within
the colon produce gas as a by-product of their
digestion of fiber. Gas forms in your large intestine or colon when
bacteria
ferments
carbohydrates, fiber, some starches and some sugars,
that aren't digested in your small intestine. The gas produce is
H2, which is the most predominant gas produced by colonic bacteria and
is produced solely through bacterial fermentation of non–digestible
substrates in the colon.
Dihydrogen is
an elemental molecule consisting of
two hydrogen atoms joined
by a single bond. It has a role as an antioxidant, an electron donor, a
fuel, a human metabolite and a member of food packaging gas. It is an
elemental hydrogen, a gas molecular entity and an elemental molecule.
Immune System -
Microbes
Why is it
when you fart in front of other people
it's not bad thing or disgusting, but when someone else farts next to you
you're totally grossed out and disgusted?
Fart Hypocrite or
Fart Biased?
Stinky Farts: Some farts stink for a reason. Stinky Farts sometimes
let you know that something is not right with your diet or something is
wrong in your body. Breaking Wind can say a lot about your health and
wellness, it may mean you’re eating plenty of fiber, and have a good
amount of bacteria in your intestines. Stinky Farts are the result of
hydrogen sulfide, which is the gas created when your body breaks down
foods with sulfur in them. Sulfur is found in a variety of super healthy
foods, like broccoli, beans, and cauliflower. Extremely stinky farts could
reveal a health concern worthy of paying attention to. For instance, if
you eat dairy and immediately feel the urge to pass gas, this may be a
sign that your body is experiencing an intolerance to lactose. These types
of farts can also be a sign of a chronic problem, such as irritable bowel
syndrome, celiac disease, or an infection like gastroenteritis. If your
farts don’t have any smell, they’re healthy and normal, and merely mean
air has accumulated in the body and is now exiting. Actually, 99 percent
of fart is made up of odorless gases. The remaining 1 percent is typically
sulfurous. Farting a lot is typically normal, since
the average person usually passes gas about 20
times a day. But should you experience persistent farting that’s
followed by discomfort, bloating or an extreme smell, you may have a food
allergy. Other reasons for smelly farts may be an Infection, eating
too fast, gluten sensitivity, lactose intolerant, medication, Giardiasis,
irritable bowel syndrome and hormonal shifts.
Why do I like the smell of
my own farts?
Fermentation Starter is a preparation to assist the beginning of the
fermentation process in preparation of various foods and fermented drinks.
A starter culture is a microbiological culture which actually performs
fermentation. These starters usually consist of a cultivation medium, such
as grains, seeds, or nutrient liquids that have been well colonized by the
microorganisms used for the fermentation.
Fermentation (preserving food).
Genetically Modified
yeast may help design the perfect beer and bread for your personal
digestion needs.
Yeast
are eukaryotic,
single-celled microorganisms classified as members of the
fungus kingdom. The first yeast originated hundreds
of millions of years ago, and 1,500 species are
currently identified. They are estimated to constitute 1% of all
described fungal species. Yeasts are unicellular organisms which evolved
from multicellular ancestors, with some species having the ability to
develop multicellular characteristics by forming strings of connected
budding cells known as pseudohyphae or false hyphae. Yeast sizes vary
greatly, depending on species and environment, typically measuring 3–4 µm
in diameter, although some yeasts can grow to 40 µm in size. Most yeasts
reproduce asexually by mitosis, and many do so by the asymmetric division
process known as budding. Yeasts, with their single-celled growth habit,
can be contrasted with molds, which grow hyphae. Fungal species that can
take both forms (depending on temperature or other conditions) are called
dimorphic fungi ("dimorphic" means "having two forms").
Flavor.
The
Sourdough Project. There are millions of kinds of bacteria and fungi
on Earth. We have found several thousand species in human belly buttons
alone. Yet if you mix flour and water, the community of organisms that
colonize the resulting concoction is almost always composed of a small
handful of organisms that are able to leaven bread, yielding a
sourdough starter. How this happens is one of civilizations great
mysteries, a mystery at the heart of the bread making (and, for that
matter, traditional beer brewing). Yet, while bakers understand how to
make starters, the underlying biology of the species in these starters
remains mysterious. Starters can produce similar effects on bread (and
similar flavors), despite being composed of different species, a key
different ingredient. Conversely, starters composed of the same species
sometimes yield different flavors. Then there is the issue of what happens
to starters over time. The organisms in starters are hypothesized, by
some, to stay the same over time—an old growth forest of miniatures—even
if their living conditions change. Few ecosystems are so (apparently)
stable. Then again, starters can change through time, sometimes suddenly.
Starters are, if anything, predictably mysterious. But not for long. We
aim to understand the biology underlying the differences among starters
and the changes (or lack of change) in starters through time.
Digestive System - Intestines
Human Mouth is the
first portion of the alimentary canal that receives food and produces
saliva. The oral mucosa is the
mucous membrane epithelium lining the
inside of the mouth. In addition to its primary role as the beginning of
the digestive system, in humans the mouth also plays a significant role in communication. While primary aspects of the voice are produced in the
throat, the tongue, lips, and jaw are also needed to produce the range of
sounds included in
human language. The mouth consists of two regions, the
vestibule and the oral cavity proper. The mouth, normally moist, is lined
with a mucous membrane, and contains the teeth. The lips mark the
transition from mucous membrane to skin, which covers most of the
body.
Oral Cavity includes the lips, the inside
lining of the lips and cheeks (buccal mucosa), the teeth, the gums, the
front two-thirds of the tongue, the floor of the mouth below the tongue,
and the bony roof of the mouth (hard palate). Mouth to anus is around 9
meters long. Bio-Reactor -
Bio-Battery.
Salivary Gland in mammals are exocrine glands, glands with ducts, that
produce saliva, which is composed of several components including amylase,
a digestive enzyme that breaks down starch into maltose and glucose. In
humans and some other mammals the secretion is alpha-amylase, also known
as ptyalin. Dry Mouth.
Saliva
is an extracellular fluid produced and secreted by salivary glands in the
mouth. In humans, saliva is 98% water plus electrolytes,
mucus, white blood cells, epithelial
cells (from which DNA can be extracted), enzymes (such as amylase and
lipase), antimicrobial agents such as secretory IgA, and lysozymes. The
enzymes found in saliva are essential in beginning the process of
digestion of dietary starches and fats. These enzymes also play a role in
breaking down food particles entrapped within dental crevices, thus
protecting teeth from bacterial decay. Saliva also performs a lubricating
function, wetting food and permitting the initiation of swallowing, and
protecting the oral mucosa from drying out. Various animal species have
special uses for saliva that go beyond predigestion. Some swifts use their
gummy saliva to build nests. Aerodramus nests form the basis of bird's
nest soup. Cobras, vipers, and certain other members of the venom clade
hunt with venomous saliva injected by fangs. Some caterpillars produce
silk fiber from silk proteins stored in modified salivary glands. Saliva
is also referred to as spit.
Salivation plays a vital role in digestion, as digestion of food
begins in the mouth. The salivary submandibular, parotid, sublingual, and
submucosal glands produce saliva which is necessary for the moistening of
food products, breakdown of carbohydrates by salivary amylase (formerly
known as ptyalin), antimicrobial, and other protective mechanisms. This
initial phase of digestion and lubrication is essential for the passage of
food from the oropharynx to the esophagus and stomach. Drooling
Lip Smacking is common when you're hungry
and you know food is coming. Saliva is produced in your mouth because you
see or smell food that you want to eat.
Pavlos Dog.
Drooling is the flow of saliva outside the mouth. Drooling can be
caused by excess production of saliva, inability to retain saliva within
the mouth (incontinence of saliva), or problems with swallowing
Dysphagia is difficulty in
swallowing.
Odynophagia is pain when swallowing.
Chewing
your Food (slow, not fast)
Digest is to break down food in the
alimentary canal into substances that can be absorbed and used by the
body. A substance or
mixture
obtained by digestion.
Human Gastrointestinal Tract is an organ
system within humans and other animals which takes in
food, digests it to
extract and absorb energy and
nutrients, and expels the remaining waste as
feces
and urine. The mouth, oesophagus, stomach, and intestines are part
of the human alimentary canal.
Food takes 3 to 4 hours to leave the
stomach and 36 to 40 hours to fully digest and leave the body.
Stomach
is a muscular, hollow, dilated part of the gastrointestinal tract that
functions as an important organ in the digestive system.
Small Intestine is the part of the gastrointestinal tract between the
stomach and the large intestine, and is where most of the end absorption
of food takes place.
Our gut is our
second brain. The enteric
nervous system relies on the same type of neurons and
neurotransmitters that are found in the
central nervous system.
Body and Mind Connections -
Vagus Nerve.
Large Intestine is the last part of the gastrointestinal tract and of
the digestive system in vertebrates. Water is
absorbed here and the
remaining waste material is stored as feces before being removed by
defecation. (also known as the
large bowel or
colon).
Intestine is the part
of the alimentary canal between the stomach and the
anus.
Alimentary Canal is a
tubular passage of mucous membrane and muscle extending about 8.3 meters
from mouth to anus; functions in digestion and elimination.
Human
Digestive System consists of the gastrointestinal tract plus the
accessory organs of digestion (the tongue, salivary glands, pancreas,
liver, and gallbladder). In this system, the process of digestion has many
stages, the first of which starts in the mouth. Digestion involves the
breakdown of food into smaller and smaller components, until they can be
absorbed and assimilated into the body.
Digestive Tract (image)
Intestinal Villus are small, finger-like projections that extend into
the lumen of the small intestine. Each villus is approximately 0.5–1.6 mm
in length (in humans), and has many microvilli projecting from the
enterocytes of its epithelium which collectively form the striated or
brush border. Each of these microvilli are much smaller than a single
villus. The intestinal villi are much smaller than any of the circular
folds in the intestine. Villi increase the internal surface area of the
intestinal walls making available a greater surface area for absorption.
An increased absorptive area is useful because digested nutrients
(including monosaccharide and amino acids) pass into the semipermeable
villi through diffusion, which is effective only at short distances. In
other words, increased surface area (in contact with the fluid in the
lumen) decreases the average distance travelled by nutrient molecules, so
effectiveness of diffusion increases. The villi are connected to the blood
vessels so the circulating blood then carries these nutrients away.
Peristalsis is a series of wave-like muscle contractions that move
food through the digestive tract. It starts in the esophagus where strong
wave-like motions of the smooth muscle move balls of swallowed food to the
stomach. Constipation.
Absorption of Nutrients. Digested food is now able to pass into the
blood vessels in the wall of the intestine through either diffusion or
active transport. The small intestine is the site where most of the
nutrients from ingested food are absorbed. The inner wall, or mucosa, of
the small intestine is lined with simple columnar epithelial tissue.
Structurally, the mucosa is covered in wrinkles or folds called plicae
circulares, which are considered permanent features in the wall of the
organ. They are distinct from rugae which are considered non-permanent or
temporary allowing for distention and contraction. From the plicae
circulares project microscopic finger-like pieces of tissue called villi
(Latin for "shaggy hair"). The individual epithelial cells also have
finger-like projections known as microvilli. The functions of the plicae
circulares, the villi, and the microvilli are to increase the amount of
surface area available for the absorption of nutrients, and to limit the
loss of said nutrients to intestinal fauna.
Fats and Oils help unlock full nutritional benefits of veggies. Added
fat in the form of soybean oil promotes the absorption of eight different
micronutrients that promote human health.
Vitamins - Minerals
- Microbes -
Food Chemistry
Assimilation in biology is the combination of two processes to supply
cells with nutrients. The first is the process of absorbing vitamins,
minerals, and other chemicals from food within the gastrointestinal tract.
In humans this is done with a chemical breakdown (enzymes and
acids) and
physical breakdown (oral mastication and stomach churning). The second
process of bioassimilation is the chemical alteration of substances in the
bloodstream by the liver or cellular secretions. Although a few similar
compounds can be absorbed in digestion bio assimilation, the
bioavailability of many compounds is dictated by this second process since
both the liver and cellular secretions can be very specific in their
metabolic action (see chirality). This second process is where the
absorbed food reaches the cells via the liver. Most foods are composed of
largely indigestible components depending on the enzymes and effectiveness
of an animal's digestive tract. The most well-known of these indigestible
compounds is cellulose; the basic chemical polymer in the makeup of plant
cell walls. Most animals, however, do not produce cellulase; the enzyme
needed to digest cellulose. However some animal species have developed
symbiotic relationships with cellulose-producing bacteria (see termites
and metamonads.) This allows termites to use the energy-dense cellulose
carbohydrate. Other such enzymes are known to significantly improve
bio-assimilation of nutrients. Because of the use of bacterial derivatives
enzymatic dietary supplements now contain such enzymes as amylase,
glucoamylase, protease, invertase, peptidase, lipase, lactase, phytase,
and cellulase. These enzymes improve the overall bioassimilation in the
digestive tract but are still not proven to increase bloodstream
bioavailability. Basically the enzymes and other breakdowns make the
bigger substances of food smaller so they can go through the rest of their
digestion more easily.
Biosynthesis is a
multi-step, enzyme-catalyzed process where substrates are converted into
more complex products in living organisms. In
biosynthesis, simple
compounds are modified, converted into other compounds, or joined together
to form macromolecules. This process often consists of metabolic pathways.
Some of these biosynthetic pathways are located within a single cellular
organelle, while others involve enzymes that are located within multiple
cellular organelles. Examples of these biosynthetic pathways include the
production of lipid membrane components and nucleotides. The prerequisite
elements for biosynthesis include: precursor compounds, chemical
energy
(e.g. ATP), and catalytic enzymes which may require coenzymes (e.g.NADH,
NADPH). These elements create monomers, the building blocks for
macromolecules. Some important biological macromolecules include:
proteins, which are composed of amino acid monomers joined via peptide
bonds, and DNA molecules, which are composed of nucleotides joined via
phosphodiester bonds.
Mesentery is the double fold of peritoneum that attaches the
intestines to the wall of the abdomen.
Peritoneum is the serous membrane that forms the lining of the
abdominal cavity or coelom in amniotes and some invertebrates, such as
annelids. It covers most of the intra-abdominal (or coelomic) organs, and
is composed of a layer of mesothelium supported by a thin layer of
connective tissue. The peritoneum supports the abdominal organs and serves
as a conduit for their blood vessels, lymph vessels, and nerves.
Pelvis is the structure of the vertebrate
skeleton supporting the lower limbs in humans and the hind limbs or
corresponding parts in other vertebrates.
Abdomen is the region of the body of a vertebrate between the
thorax and the pelvis.
Abdominal Cavity is a large body cavity in humans and many other
animals that contains many organs. It is a part of the abdominopelvic
cavity. It is located below the thoracic cavity, and above the pelvic
cavity. Its dome-shaped roof is the thoracic diaphragm, a thin sheet of
muscle under the lungs, and its floor is the pelvic inlet , opening into
the pelvis.
Thorax is the middle region of the body
of an arthropod between the head and the abdomen. The part of the human
torso between the neck and the diaphragm or the corresponding part in
other vertebrates.
Thoracic Diaphragm is a sheet of internal skeletal muscle that extends
across the bottom of the thoracic cavity. The
diaphragm separates the
thoracic cavity, containing the
heart and
lungs, from the abdominal cavity
and performs an important function in respiration: as the diaphragm
contracts, the volume of the thoracic cavity increases and air is drawn
into the lungs.
Pneumomediastinum is
air in the
mediastinum, which is the space in the middle of the chest around the
heart and between the lungs.
Air
Embolism or a gas embolism occurs when one or more gas bubbles enter a
vein or artery.
The Bends
- Beer Head - Fart Gas
Liver
is a vital organ of vertebrates and some other animals. In humans, it is
located in the upper right quadrant of the abdomen, below the diaphragm.
The liver has a wide range of functions, including
detoxification of various metabolites, protein synthesis, and the
production of biochemicals necessary for digestion. It also plays a role
in metabolism, regulation of
glycogen storage, decomposition of
red blood cells and hormone production. The liver is a gland. It is an
accessory digestive gland and produces bile, an alkaline compound which
aids in digestion via the emulsification of
lipids. The gallbladder, a small pouch that sits just under the liver,
stores bile produced by the liver. The liver's highly specialized tissue
consisting of mostly hepatocytes regulates a wide variety of high-volume
biochemical reactions, including the synthesis and breakdown of small and
complex molecules, many of which are necessary for normal vital functions.
Estimates regarding the organ's total number of functions vary, but
textbooks generally cite it being around 500
functions. There is currently no way to compensate for the absence
of liver function in the long term, although
liver dialysis
techniques can be used in the short term. Artificial livers are yet to be
developed to promote long term replacement in the absence of the liver. As
of now, liver transplantation is the only option for complete liver
failure. Liver performs more than 300 vital
functions, and many things can go wrong when not working correctly.
Liver is our largest internal organ.
Weighing three and a half-pounds and measuring six inches long. The
reddish-brown mass in the upper right side of the abdominal cavity,
beneath the diaphragm and atop the stomach. Flush with blood, holding
about 13 percent of the body’s supply at any given time. Linked to its
intimate association with blood. During fetal development, blood cells are
born in the liver, and though that task later migrates to the bone marrow.
The liver alone has two blood supplies, the hepatic artery conveying
oxygen-rich blood from the heart, the hepatic portal vein dropping off
blood drained from the intestines and spleen. That portal blood delivers
semi-processed foodstuffs in need of hepatic massaging, conversion,
detoxification, storage, secretion, elimination. “Everything you put in
your mouth must go through the liver before it does anything useful
elsewhere in the body." The arteries and veins that snake through the
liver are stippled with holes, which means they drizzle blood right onto
the hepatocytes. The liver cells in turn are covered with microvilli —
fingerlike protrusions that “massively enlarge” the cell surface area in
contact with blood Hepatocytes. The liver keeps track of the body’s
moment-to-moment energy demands, releasing glucose as needed from its
stash of stored glycogen, along with any vitamins, minerals, lipids, amino
acids or other micronutrients that might be required. New research
suggests the liver may take a proactive, as well as a reactive, role in
the control of appetite and food choice. After exposure to a high-sugar
drink, the liver seeks to dampen further sugar indulgence by releasing a
signaling hormone called fibroblast growth factor 21, or FGF21. The liver
also keeps track of time. It swells and shrinks each day depending on an
animal’s normal circadian rhythms and feeding schedule protein creation
and destruction occurs in the human liver, the timing matchs our diurnal
pattern. Pee and Poo.
Hepatic
Portal System is the system of veins comprising the hepatic portal
vein and its tributaries. Large veins that are considered part of the
portal venous system are the: Hepatic portal vein, Splenic vein, Superior
mesenteric vein, Inferior mesenteric vein. Portal venous system is
responsible for directing blood from parts of the gastrointestinal tract
to the liver. Substances absorbed in the small intestine travel first to
the liver for processing before continuing to the heart. Not all of the
gastrointestinal tract is part of this system. The system extends from
about the lower portion of the esophagus to the upper part of the anal
canal. It also includes venous drainage from the spleen, pancreas and
visceral fat. The evolutionary purpose of first-pass metabolism, whereby
substances absorbed from food in the gut pass through the liver before
entering the systemic circulation, is to use the liver as a shield (a
first line of defense) between (a) the food, its toxins (whatever they may
be), and its metabolic intermediates/metabolites (such as ammonia) and (b)
the rest of the body's tissues, including the brain. The necessity of such
a system is demonstrated by what happens when the system breaks down, as
seen when advanced hepatic fibrosis in cirrhosis leads to hepatic
encephalopathy in the brain owing to the blood being loaded with ammonia
and other substances not conducive to brain function. Blood flow to the
liver is unique in that it receives both oxygenated and (partially)
deoxygenated blood. As a result, the partial gas pressure of oxygen (pO2)
and perfusion pressure of portal blood are lower than in other organs of
the body. Blood passes from branches of the portal vein through cavities
between "plates" of hepatocytes called sinusoids. Blood also flows from
branches of the hepatic artery and mixes in the sinusoids to supply the
hepatocytes with oxygen. This mixture percolates through the sinusoids and
collects in a central vein which drains into the hepatic vein. The hepatic
vein subsequently drains into the inferior vena cava. The hepatic artery
provides 30 to 40% of the oxygen to the liver, while only accounting for
25% of the total liver blood flow. The rest comes from the partially
deoxygenated blood from the portal vein. The liver consumes about 20% of
the total body oxygen when at rest. That is why the total liver blood flow
is quite high, at about 1 litre a minute and up to two litres a minute.
That is on average one fourth of the average cardiac output at rest.
Hepatocyte is a cell of the main parenchymal tissue of the liver.
Hepatocytes make up 70-85% of the liver's mass. These cells are involved
in: Protein synthesis.
Protein storage. Transformation of
carbohydrates. Synthesis of cholesterol, bile salts and phospholipids.
Detoxification, modification, and excretion of exogenous and endogenous
substances. Initiation of formation and secretion of bile.
Pancreas
is a
glandular organ in the digestive system and
endocrine system
of vertebrates. In humans, it is located in the abdominal cavity behind
the stomach. It is an endocrine gland producing several important
hormones, including insulin, glucagon, somatostatin, and pancreatic
polypeptide which circulate in the blood. The pancreas is also a digestive
organ, secreting pancreatic juice containing bicarbonate to neutralize
acidity of chyme moving in from the stomach, as well as
digestive enzymes
that assist digestion and absorption of nutrients in the small intestine.
These enzymes help to further break down the carbohydrates, proteins, and
lipids in the chyme. The pancreas is also known as a mixed gland.
Protein-rich diet may help soothe inflamed gut. Mice fed
tryptophan, commonly associated with turkey, develop immune cells that
foster a tolerant gut. A million or more Americans are living with the
abdominal pain and diarrhea of
inflammatory bowel disease. Protein-Rich Foods.
Bowls (number two) -
Fiber
Gut Microbiota Regulate Motor Deficits and Neuroinflammation in a Model of
Parkinson’s Disease. - Inflammation.
Prostaglandin are a group of physiologically active lipid
compounds having diverse
hormone-like effects in animals. Prostaglandins
have been found in almost every tissue in humans and other animals. They
are derived enzymatically from fatty acids. Every prostaglandin contains
20 carbon atoms, including a 5-carbon ring. They are a subclass of
eicosanoids and of the prostanoid class of fatty acid derivatives.
Leaky Gut Syndrome is a hypothetical, medically unrecognized
condition.
70 Million Americans are Suffering from Digestive Diseases. Heartburn,
acid reflux, GERD (gastro
esophageal reflex disorder), IBS (irritable
bowel syndrome), indigestion constipation, diarrhea, abdominal pain,
ulcers: 14.7 million, etc..
Hormones -
Chemistry -
Biology
Immune System
-
Allergies
Eukaryote is any organism whose
cells contain a nucleus and other
organelles enclosed within membranes.
Beneficial
microorganisms, as we've reported, can help us digest food, make vitamins,
and protect us against harmful pathogens. For instance, the bacteria in
yogurt have been shown to aid digestion, and making cabbage into
sauerkraut by fermenting it "increases glucosinolate compounds believed to
fight cancer.
Triclosan is an antimicrobial and antifungal agent found in many
consumer products ranging from hand soaps to toys and even toothpaste,
can rapidly disrupt bacterial communities found in the gut.
Gastroenterology is the branch of medicine focused on the
digestive
system and its disorders. Diseases affecting the gastrointestinal tract,
which include the organs from mouth into anus,
along the alimentary canal, are the focus of this speciality. Physicians
practicing in this field are called gastroenterologists. They have usually
completed about eight years of pre-medical and medical education, a
year-long internship (if this is not a part of the residency), three years
of an internal medicine residency, and two to three years in the
gastroenterology fellowship. Gastroenterologists perform a number of
diagnostic and therapeutic procedures including colonoscopy,
endoscopy, endoscopic retrograde cholangiancreatography (ERCP), endoscopic
ultrasound and liver
biopsy. Some
gastroenterology trainees will complete a "fourth-year" (although this is
often their seventh year of graduate medical education) in transplant
hepatology, advanced endoscopy, inflammatory bowel
disease, motility or other topics.
Hepatology, or hepatobiliary medicine, encompasses the study of the
liver, pancreas, and biliary tree, while
proctology encompasses the fields of anus and rectum diseases. They
are traditionally considered sub-specialties of gastroenterology.
Parasitology is the study of parasites, their hosts, and the
relationship between them. As a biological discipline, the scope of
parasitology is not determined by the organism or environment in question,
but by their way of life. This means it forms a synthesis of other
disciplines, and draws on techniques from fields such as cell biology,
bioinformatics, biochemistry, molecular biology, immunology, genetics,
evolution and ecology.
Intestinal Parasite are parasites that can infect the
gastro-intestinal tract of humans and other animals.
Anthelmintic are a group of antiparasitic drugs that expel
parasitic
worms (helminths) and other internal parasites from the body by either
stunning or killing them and without causing significant damage to the
host.
Mass Deworming is the process of treating large numbers of people,
particularly children, for helminthiasis (for example soil-transmitted
helminths (STH)) and schistosomiasis infections in areas with a high
prevalence of these conditions.
Helminthiasis
is any macroparasitic disease of humans and other animals in which a part
of the body is infected with parasitic worms, known as helminths.
Helminths Parasitic Worm refer to the intestinal worms infecting
humans that are transmitted through contaminated soil ("helminth" means parasitic worm).
Autoimmune
- Inflammation
How the Intestine Heals Itself. Scientists find that normal intestinal
cells 'de-differentiate' en masse into
stem cells that generate the cells
needed for a healthy intestinal lining. New study establishes
de-differentiation as the predominant mode of stem cell recover in the
intestine. Deep within the lining of the human intestine lies the source
of the organ's ability to renew itself and recover from damage:
intestinal
stem cells or ISCs, lodged in pockets of tissue called crypts, generate the
cells that continuously repopulate the intestinal lining. Even the stem
cells themselves have a safety net: when they're damaged, healthy
replacements appear in less than a week. The intestine is one of just
three tissues in the body, along with the skin and blood, in which cells
are constantly turning over -- dying and being replaced by freshly made
cells. They share this quality because they are the tissues most
intimately in contact with material from the environment, and therefore
with potentially harmful substances. The constant turnover, it's thought,
is a way to prevent toxic substances from having lasting effects on cells
and their offspring.
How the intestine replaces and repairs itself. A new study suggests
that stem cells are able to
integrate cues from their surroundings and coordinate their behavior
across tissue through networks of vasculature in their close vicinity. To
act as a robust barrier against pathogens while also absorbing needed
nutrients, the lining of the intestines must regenerate on a daily basis
to remain equal to the task. The intestine's resident stem cells are
responsible for meeting this need for constant repair and replenishment,
but each stem cell faces decisions that depend on the overall conditions
of the intestine and the needs of the moment. Bad decisions and poor
coordination could result in intestinal diseases or cancer. The intestinal
stem cells reside in so-called
crypts, found at the base of densely packed indentations in the
intestinal lining. The stem cells may renew and stay in the crypt, or
differentiate into specialized cells, which then migrate out of the crypt
to replenish the gut lining. One previously underappreciated protein,
REELIN,
emerged as a top candidate for mediating communications between lymphatics
and stem cells. By manipulating the amount of REELIN in lab-grown
intestinal organoid cultures in some experiments and genetically
suppressing it in mice in others, the researchers found that REELIN
directly governs the regenerative behavior of intestinal stem cells.
Researchers
began investigating microgel particles as a way to
capture and remove toxins from the intestine. The microgels consist
of a polyethylene glycol matrix produced with microfluidic technology.
This method offers the opportunity to incorporate toxin-binding molecules
directly into the microgel matrix. Microgels present interesting materials
for uptake and release of biomedically relevant molecules. Microfluidic
liquid handling allows for precise allocation of compounds and functional
groups during microgel synthesis. We present microgel precursor systems
based on polyethylene glycol, which enable fast crosslinking dynamics and
can be used to produce capsules and microgels. Microfluidic synthesis
allows the creation of monodisperse microgels in the range of tens to
hundreds of micrometers in diameter. We investigate the retention
potential of microgel capsules and the uptake kinetics for full microgels
toward biomolecules. We can equip these microgels during their
microfluidic synthesis with glycan recognition motifs to which lectins
bind selectively. We find cooperative binding modes, where at least two
glycans bind one lectin, accounting for binding affinity as good as: Kd =
1.06 μM. The microgels present interesting materials for the uptake and
binding of bacterial toxins in the body, for example, as alternative cures
for C. difficile induced colitis.
Millions with Swallowing Problems could be helped through new wearable
device. The researchers created a
skin-mountable sensor
sticker that attaches firmly to the neck area and is connected with small
cables to a wireless transmitter unit. The skin-mountable sensor sticker
measures and records muscle activity and movement associated with
swallowing. The information is then sent wirelessly by a separate unit
clipped on the wearer's shirt to software that stores it for later
analysis by a doctor. Successful completion of a swallow requires the
precise coordination of more than 30 pairs of muscles of the head and
neck, six pairs of cranial nerves, and complex circuitry in the brainstem
and several brain areas. Any disruption in these pathways can result in
severe swallowing disorders. More than 9 million adults and more than
500,000 children experience severe swallowing disorders each year in the
U.S.
Light shed on a new order in the abdomen, a new order by which all
contents of the abdomen are organized or arranged - the mesentery is a
single and continuous organ in and on which all abdominal digestive organs
develop and then remain connected to throughout life.
Mesentery, a fold of the peritoneum which attaches the stomach,
small intestine, pancreas, spleen, and other organs to the posterior wall
of the abdomen. Mesentery is an organ that attaches the intestines to
the posterior abdominal wall in humans and is formed by the double fold of
peritoneum. It helps in storing fat and allowing blood vessels, lymphatics,
and nerves to supply the intestines, among other functions.
Scientists map entire human gut at single cell resolution. Scientists
have used entire human GI tracts from three organ donors to show how cell
types differ across all regions of the intestines, to shed light on
cellular functions, and to show gene expression differences between these
cells and between individuals. Six to eight hours after harvest, the
Magness lab receives intact intestinal tracts, each about 15 to 30 feet
long. They remove the epithelial layer, which is one long connected piece
of tissue despite being only one cell thick. Then the researchers use
enzymes to break down the epithelium into individual cells. For this
study, they repeated this for organs from three separate donors.
Health Documentaries -
Water
Books about Nutrition from Amazon -
Ayurveda (amazon) -
Vegetarian Cookbook 300 Healthy Recipes (amazon)
-
5-Factor
World Diet (amazon) -
Eat, Drink, and Be Healthy (amazon)
-
American Dietetic Association Complete Nutritional Guide (amazon)
-
SuperFoods Rx (amazon)
-
Food Rules (amazon)
-
More Healthy
Home-style Cooking (amazon) -
The Food Revolution (amazon)
-
The China Study (amazon)
-
The Gerson Therapy (amazon)
-
What I Eat (amazon)