Healthy diet

Nutrition diet for a healthy life
Battling hypertension, cancer, diabetes, a weak heart or kidneys... right nutrition plays a key role. The National Nutrition Week just passed by (Sept 1-7). For a strong, healthy body and a happy mind, nutrition plays a pivotal part not just as prevention but as a tool for speedy recovery as well.

Diet in Cardiac Diseases
The best diet for a healthy heart is a diet low in fatty and sugary foods and rich in fruits and vegetables which are quick foods that require little or no preparation time. They are loaded with important nutrients like vitamins, minerals, fiber and disease fighting antioxidants.

Unsaturated oils (refined oils) help maintain blood cholesterol levels if consumed in recommended quantities. Thus it is advisable to use only 4-5 teaspoons of cooking oil per day and a variety of refined oils should be taken. Select one from each group for your daily cooking purpose. Ratio of both oils should be 1:1. It is advised to use oil from Group A for 15 days and oil from Group B for 15 days or lunch with oil from Group A and dinner with oil from Group B.

Group A: Sunflower / safflower/ corn / soybean

Group B: Mustard / groundnut / olive/ rice bran

High fiber food items like whole cereals [whole wheat flour ( atta ), wheat bran, whole wheat bread, bajra , jowar , oats], whole pulses ( dals with skin, rajmah , chola, kala chana, chowli etc.), leafy vegetables, salad vegetables and whole fruits are recommended.

Good quality protein like egg white, soy, fish chicken and dairy protein (toned/ skimmed cow's milk and milk products like curds and paneer prepared with cow’s toned milk) is recommended. Oily fish like ravas (salmon), herring, bangda (mackerel), tuna , tarli (oil sardine) and nuts like almonds and walnuts are rich in omega 3 fatty acids and found to be beneficial for heart. All these food items are advised in recommended quantities.

It is advised to avoid fatty meats like ham, bacon, yolk of egg, red meat, organ meat, shrimps, lobster, prawns, etc as well as alcohol, aerated drinks, squashes, fruit juices (lack fiber), canned, tinned, processed and preserved foods e.g. tinned fruits, sauces, processed cheese.

Diet for Hypertension
A vegetarian's diet contains more potassium, complex carbohydrates, fiber, calcium, magnesium, vitamin C all of which may have a favourable influence on blood pressure. It can be a great benefit to start lowering your blood pressure naturally.

Calcium: Consume skim / toned milk and milk products (curds and paneer). This milk is low in fat, but very high in Vitamin D and calcium, both of which are known to combat high blood pressure. Calcium can also be found in fish (sardines, salmon, mackerel), nuts, sunflower seeds (unsalted) and green leafy vegetables (beetroot leaves, turnip greens, arbi leaves, chowlai , methi leaves, cauliflower greens, celery leaves, parsley, mint, curry leaves, drum stick leaves and radish leaves). Cereals like ragi (nachni) and whole pulses like kala chana and rajmah , soybean and tofu are also rich in calcium. Spices include hing , ajwain , khas khas , black pepper ( kali mirch ), cumin seeds ( zeera ), coriander ( dhania ), cloves ( laung ) and mustard seeds ( sarson ).

Magnesium: Magnesium rich foods such as pulses and legumes and dark green leafy vegetables are an excellent way to lower blood pressure. Other good sources of magnesium are almonds, walnuts, coriander seeds (dhania ), cumin seeds ( zeera ), ginger, turmeric, plums and mango figs, whole grains, soy products, broccoli, oysters and mackerel. Magnesium has the effect of relaxing the blood vessels which allows the blood to flow easier.

Potassium: Restricting sodium (salt) intake to lower blood pressure appears to work better if accompanied by increasing potassium. Pulses and legumes, soybeans and cereals like bajra , jowar , ragi (nachni), whole wheat flour ( atta ) are good sources of potassium. Spices rich in potassium include coriander seeds ( dhania ), cumin seeds ( zeera ) and methi seeds. Vegetables like potato, sweet potato, yam ( suran ), tomatoes, karela , brinjal, drumstick, green papaya and dark green leafy vegetables like spinach, sarson ka saag , chowlai and coriander leaves are high in potassium. Potassium rich fruits include sweet lime, apricots, amla, bael, cherries, lemon, mango, muskmelon, watermelon, peaches, plums and seetaphal. Coconut water and vegetable soups are also rich in potassium.

Vitamin C: It seems to expand blood vessels and constricted arteries, consequently helping to lower blood pressure. Vitamin C rich foods include strawberries, lime, sweet lime ( mausambi) , orange, guava ( peru ), amla, radish ( muli ) leaves, fenugreek leaves ( methi ), coriander ( dhania ), cabbage, capsicum, green chillies, cauliflower and bitter gourd ( karela ).

Research also shows that eating foods high in fiber, such as oat bran, fruits, and vegetables can significantly reduce high blood pressure, and even improve blood pressure in healthy individuals. Omega-3 fats, typically found in oily fish, garlic and flax seeds are known to have a lowering effect on blood pressure.

Avoid foods like pickles, papads and salted chutneys, biscuits and namkeens, all sauces and soy sauce, cheese, salted butter, margarine, mayonnaise, baking powder, bicarbonate of soda, ajinomoto, breads, cakes, pastries, cornflakes, salted chips, nuts, popcorns, bacon, ham, sausages, malted beverages, boost, bournvita, preserved foods and canned foods.

Diet in Renal Diseases
Renal diet plays a major role in restoring the kidneys to function normally after a kidney-related ailment. A
special renal diet helps to control the buildup of toxic fluids in the blood and decreases the stress on the kidneys. A typical renal diet controls the intake of protein, potassium, phosphorus and sodium.

Nutrition for chronic kidney failure involves variable nutrient adjustment according to the individual needs of patients. It is required to provide just enough protein (50 per cent of high biological value) to maintain tissue integrity while avoiding a damaging excess. Carbohydrates and fats must supply sufficient calories to reduce the need for proteins. With non-dialyzed patients, fluid intake should be sufficient to maintain an adequate urine volume. Intake is usually balanced with the output. The need for sodium varies. If hypertension and edema are present, salt intake is usually recommended in very low amounts between 2-5 grams/day.

The damaged kidney/ kidneys cannot clear potassium adequately and so the dietary intake is kept low or moderate. Therefore, it is important for patients to be aware of the potassium levels in various foods so that they consume cereals, pulses, fruits and vegetables that have low to moderate potassium content.

Usually, nutrition therapy for dialysis patients is planned with more liberal nutrient allowances and the patient is encouraged to eat a variety of foods to help maintain normal body weight and nutritional status.

Diet for Cancer
It is very important to eat well during cancer treatment. One needs to have adequate calories and proteins which would help prevent weight loss, regain strength and rebuild normal tissues. If one is overweight, the Clinical Nutritionist can assist with weight loss after the treatment is over and one is fully recovered. If one is losing weight during the treatment, the clinical nutritionist can assess the calorie needs and create a meal plan to stabilize the weight.

Free radicals damage the DNA, rearranging the genes within the cells, which leads to the development of cancer. Antioxidants are free radical scavengers which can prevent less aggressive malignant cells to transform into more aggressive types which are more likely to grow and spread faster. These are found in variety of foods as listed below:

Phytochemicals:
Vegetables: cabbage, spinach, broccoli, onions, celery, citrus fruits (especially ripe): pomegranates, kiwis, plums, apples, lemons, apricots, plums, pears, oranges, strawberries, bananas, grapes.
Mushrooms: white
Dried fruits: raisin, prunes, apricots.
Pulses and legumes
Herbs ans spices: Garlic, parsley, mint, coriander, thyme, rosemary
Green tea

Carotenoids: beta-carotene (carrots, peaches, apricots, spinach)
Alpha-carotene: carrots and pumpkins
Cryptoxanthin: oranges, papaya, peaches
Lycopene : tomatoes, watermelon and pink grapefruit
Lutein and Zeaxanthin : spinach, red pepper, peas, broccoli, celery

The diet should consist of unsaturated oils and omega-3 fatty acids which can be of great benefit rather than saturated and trans-fats which are bad fats. A high fiber diet can prevent colon cancer. Fiber moves potential carcinogens through the intestines faster, decreasing the contact time between carcinogens and the intestinal wall. Small frequent meals are recommended.

Also in conditions with advanced cancer or those whose tumours or treatments have affected their ability to eat or digest food, such patients should seek advice from a clinical nutritionist attached to a hospital.

Diet in Diabetes
Management of diabetes requires self-discipline and self-control under the guidance of a doctor and a nutritionist.
Effective diabetic management requires a healthy lifestyle which should include a balanced diet, regular exercise and sensible weight control.

Carbohydrate: The distribution of carbohydrate in various meals is determined by whether or not the patient is on insulin therapy. According to the type of insulin calories from carbohydrate need to be distributed. When not on insulin, the carbohydrate is divided equally between breakfast, lunch and dinner.

Spread the intake of carbohydrate foods throughout the day. Eating large amounts of carbohydrates at one time produces increased amounts of glucose and stimulates the release of increased amounts of insulin which can cause blood glucose levels to drop.

There should be steady release of glucose into the blood stream. Therefore in between snacks should be stressed to avoid hypoglycemia. Eat 5-6 small meals rather than 2-3 large meals.

High fiber foods as mentioned in diet for cardiac diseases are recommended.

Protein: Proteins are required in adequate quantity as proteins do not raise blood sugar levels during absorption like carbohydrates. In poorly regulated diabetes, large quantities are excreted through urine therefore the protein requirement is higher. Proteins promote satiety, provide essential amino acids for tissue repair to be restricted in case of early kidney disease.

Fats: Diabetics are prone to atherosclerosis. Therefore fat intake has to be restricted. Same guidelines as for diet in cardiac diseases have to be followed.

Vitamins and minerals: A diet rich in antioxidants like B carotene, Vitamin E and C should be emphasized.

Dietary sodium may have a role in the development of insulin resistance. Moderate sodium restriction is beneficial.

Meal combination is also an important factor in managing blood glucose levels. Combining protein, fat and carbohydrate at meals and snacks can lead to a better control of blood glucose levels and doing so, slows down insulin release than meals or snacks that consists mainly of carbohydrates.

(The writer is Clinical Nutritionist with Fortis Hiranandani Hospital, Fortis Network
Hospital, Navi Mumbai) Click here to Read more!

Artificial Heart

US Food and Drug Administration granted Abiomed
A Massachusetts company received federal approval Sep 2006 to sell up to 4,000 artificial hearts a year, though the number of devices implanted annually will likely be far smaller.
The hearts would be used only in patients who are close to death and have no other treatment options.
The Food and Drug Administration granted Abiomed Inc. a humanitarian exemption allowing it to sell the devices, agency spokeswoman Susan Bro said. The actual number of the devices, called the AbioCor, to be implanted likely will be small — between just 25 and 50 a year, Bro said.
So far, the artificial heart has been tested in only 14 men. Two died from the operation, and another never regained consciousness. The rest survived only an average of five months, with one exception: a man who lived 17 months, until the mechanical heart wore out.
The company said earlier that it would begin implanting the artificial hearts at five hospitals around the country, once doctor training is complete. The devices are fully contained within the chest, with no outside wires.
Abiomed is targeting men — but not precluding women — with heart failure who are too sick for a heart transplant, have exhausted other options and are likely to die within a month.
The current device is too large for about 90 percent of U.S. women and many men. The company is developing a smaller version.
In 2005, an FDA panel of outside experts voted against recommending Abiomed be given permission to sell the device in limited numbers. At the time, the experts expressed concern that many AbioCor recipients suffered severe strokes, some fatal, that compromised their final weeks.
The company has since redesigned the design of the cuff of the device to prevent two bars from coming into contact with human tissue. That contact was believed to be the cause of the strokes in the first test patients, said Michael R. Minogue, the company's president and chief executive officer.
The company also hopes to implant the hearts in patients who can be treated with blood-thinning drugs, further reducing the risk of stroke, Minogue said in a recent interview.
"We want to focus on getting the right patients and getting them home, so whatever that number is, that is what it will be," Minogue said.
The implant is expected to cost about $250,000. It is unclear whether insurance would cover it.
Abiomed eventually hopes 10 medical centers would be equipped to implant the hearts.
Source: Health Discovery Click here to Read more!

what is the difference between Swine Flu and regular flu or Cold?

Fever
Flu/Cold: Fever is rare with a cold.
Swine Flu: Fever is usually present with the flu in up to 80% of all flu cases. A temperature of 100°F or higher for 3 to 4 days is associated with the flu.

Coughing
Flu/Cold: A hacking, productive (mucus- producing) cough is often present with a cold.
Swine Flu: A non-productive (non-mucus producing) cough is usually present with the flu (sometimes referred to as dry cough).

Aches
Flu/Cold: Slight body aches and pains can be part of a cold.
Swine Flu: Severe aches and pains are common with the flu.

Stuffy Nose
Flu/Cold: Stuffy nose is commonly present with a cold and typically resolves spontaneously within a week.
Swine Flu: Stuffy nose is not commonly present with the flu.

Chills
Flu/Cold: Chills are uncommon with a cold.
Swine Flu: 60% of people who have the flu experience chills.

Tiredness
Flu/Cold: Tiredness is fairly mild with a cold.
Swine Flu: Tiredness is moderate to severe with the flu.

Sneezing
Flu/Cold: Sneezing is commonly present with a cold.
Swine Flu: Sneezing is not common with the flu.

Sudden Symptoms
Flu/Cold: Cold symptoms tend to develop over a few days.
Swine Flu: The flu has a rapid onset within 3-6 hours. The flu hits hard and includes sudden symptoms like high fever, aches and pains.

Headache
Flu/Cold: A headache is fairly uncommon with a cold.
Swine Flu: A headache is very common with the flu, present in 80% of flu cases.

Sore Throat
Flu/Cold: Sore throat is commonly present with a cold.
Swine Flu: Sore throat is not commonly present with the flu.

Chest Discomfort
Flu/Cold: Chest discomfort is mild to moderate with a cold.
Swine Flu: Chest discomfort is often severe with the flu. Click here to Read more!

How to reduce belly fat?

Burn The Fat, Feed The Muscle. The Truth About Belly Fat.
Belly fat is caused by surplus calories that the body cannot use. This usually happens when the calorie intake is greater than that which is burned by the body. Genetics also has a role in it. Most of the time, men develop a round belly, commonly called belly fat while women store fat in the butt, thigh, hips and pelvic region. Stress at work, in the family and even at school can also contribute to the development of belly fat. According to studies, the body releases the hormone cortisol. If there is a high level of cortisol in the body, storage of fat in the abdomen and the belly becomes more likely. If you are prone to store fat around your middle, the healthiest solution is to maintain a normal weight. By matching your calorie intake to your calorie needs and prevent weight gain, you will prevent the development of any excess fat.

A lot of people want to know How to reduce a fat stomach. The answer is simple really.

For one, you have to follow a reduce belly fat diet. Lower your carbohydrates intake and spread your meals throughout the day. Instead of eating three big meals a day, why don’t you eat smaller portions of food six times a day? In addition to your reduce belly fat diet, you better engage in a fitness exercise. You can engage in aerobic exercises.

Here are a number of exercises you can do to reduce belly fat.
Crunches
Sit Ups
Leg Lifts.
Jack-knife Sit Ups.
V-ups.
Static Hold and Side Static
Oblique Muscles training

Step 1 Lie on your back on an exercise mat or folded blanket. Establish a neutral spine position before beginning the exercise.

Step 2 Stretch your arms overhead and keep your legs straight.

Step 3 Inhale slowly as you simultaneously raise your arms and legs as high as you can, keeping them as straight as possible. The general movement as you come up is like a crunch, with your chest leading. Your upper torso and glutes should rise off the floor as you do this.

Step 4 Attempt to touch your feet with your hands when you bring your arms and legs to their full extension. You may not reach this goal on your first attempt, but you'll eventually reach it as you gain strength.

Step 5 Challenge you by holding the contraction for a few counts. Alternatively, hold the contraction only briefly.

Step 6 Exhale slowly as you lower your arms and legs to the starting position, but keep all of your muscles engaged rather than relaxing onto the floor. Your back and glutes should touch the floor as you complete the abs exercise.

Step 7 Repeat the exercise without resting. Do a set of 12 to 20 V-ups to fully work your abs.

Here is a safe, practical three pronged approach to get rid of belly fat.

1. Healthy Meals. Notice the word diet isn't part of the equation. That's because the word diet conjures up visions of carrots and celery and not much else. The word diet gives us nightmares of deprivation and hunger, and that's not the image we're looking for with permanent weight loss. Just because the word diet isn't used does not mean you're free to gorge on junk food at will. Healthy meals consist of lean protein, lots of vegetables, whole grains and some fruit. Your should consistently choose foods that are as close as possible to their natural state.

2. Cardiovascular Exercise. Regular cardiovascular exercise will reduce body fat levels. Where should you start? Walking is great cardio! Put your shoes on and get moving for at least 30 minutes per day. It doesn't matter how fast or how far you walk in the beginning, the most important point is that you're moving your body aerobically on a regular basis. If you don't enjoy walking then ride a bike, rollerskate, jog, run. Participate in whatever aerobic activity you enjoy.

3. Lift Weights. Yes, you did read that correctly! If you're wondering what lifting weights has to do with effectively reducing belly fat, and then read on. Regular weight lifting has several beneficial effects for those folks trying to reduce their body fat levels. Muscles burn extra calories. The more muscle you carry on your frame, the more calories you burn in a 24 hour period which translates into extra fat burning power. Muscles take up about one third less space than fat. Muscles give you the power to carry on your daily activities more effectively and with energy to spare.

Learning how to effectively reduce belly fat isn't a difficult task. The three principle keys to getting rid of your gut rely on diet, cardiovascular exercise and weight lifting on a regular basis. Remember, you didn't sprout belly fat overnight and you can't get rid of belly fat in a day, but you can reduce belly fat if you're willing to put forth a bit of effort.

Here are more tips on reducing belly fat

1. Lift weights.
2. Keep your metabolism steady.
3. Eat smaller dinners. Avoid pigging out.
4. Eat more fibre foods.
5. Do not skip breakfast.
6. Drink more water daily.
Reducing Belly fat is tough work! But if you want to gain a flat stomach, you better follow these tips. A popular adage says “no pain, no gain.” This certainly applies to your efforts in reducing belly fat. How to lose belly fat is a big problem for a lot of people. But if you are determined, you can certainly do it and enjoy the fruits of your labour in no time Click here to Read more!

H1N1 / Swine flu - Safety Precautions

WHAT IS H1N1 / SWINE FLU ?
SAFETY PRECAUTIONS

► Swine Influenza (swine flu) is a respiratory disease of pigs caused by type A influenza viruses (H1N1 subtype) that causes regular outbreaks in pigs. People do not normally get swine flu, but human infections can and do happen Swine flu viruses have been reported to spread from person-to-person, but in the past, this transmission was limited and not sustained beyond three people
SIGNS AND SYMPTOMS
The symptoms of swine flu in people are similar to the symptoms of regular human flu and include fever, cough, sore throat, body aches, headache, chills and fatigue. Some people have reported diarrhea and vomiting associated with swine flu.
In the past, severe illness (pneumonia and respiratory failure) and deaths have been reported with swine flu infection in people.
Like seasonal flu, swine flu may cause a worsening of underlying chronic medical conditions.

The symptoms of swine flu in people are similar to the symptoms of seasonal flu in humans and may include:
Fever (greater than 100°F or 37.8°C)
Sore throat
Cough
Stuffy nose
Chills
Headache and body aches
Fatigue

HOW DOES SWINE FLU SPREAD ?
Spread of this swine influenza A (H1N1) virus is thought to be happening in the same way that seasonal flu spreads. Flu viruses are spread mainly from person to person through coughing or sneezing of people with influenza. Sometimes people may become infected by touching something with flu viruses on it and then touching their mouth or nose.

MINIMISING THE RISK OF AN EPIDEMIC
Culling - killing large numbers of infected and potentially infected animals
Quarantine - putting infected farms in quarantine
Vaccinating birds against the virus - remains controversial and contentious. Indonesia launched poultry vaccination in July 2004 and Thailand is considering the same measure
Latest normal flu vaccine - for people involved in culling operations to minimize the risk of being infected by both bird flu and human flu simultaneously

HOW CAN SOMEONE WITH THE FLU INFECT SOMEONE ELSE ?
Infected people may be able to infect others beginning 1 day before symptoms develop and up to 7 or more days after becoming sick. That means that you may be able to pass on the flu to someone else before you know you are sick, as well as while you are sick.

WHAT SHOULD I DO TO KEEP AWAY FROM GETTING THE FLU ?
First and most important: wash your hands. Try to stay in good general health. Get plenty of sleep, be physically active, manage your stress, drink plenty of fluids, and eat nutritious food. Try not touch surfaces that may be contaminated with the flu virus. Avoid close contact with people who are sick.

SAFETY PRECAUTIONS
Avoid live animal markets, poultry and pig farms in affected
countries s Always maintain high levels of personal hygiene, especially before
and after food preparation and in-out of toilets. Regular wash your
hands s Cook pork thoroughly s Do not consume half-done pork s While in an affected region, seek immediate medical attention if
you develop influenza-like symptoms. (High Fever, body pain,
coughing and red nose)

TRAVEL HEALTH
WHO does not recommend any travel restrictions to areas experiencing outbreaks, including countries, which have reported, associated cases of human infection.
WHO does not, at present recommend the routine screening of travelers coming from affected areas.
Spreading Country as on April 27, 2009 are ; Mexico, US, New Zealand, Israel, China

WHAT CAN I DO TO PROTECT MYSELF FROM GETTING SICK ?
There is no vaccine available right now to protect against swine flu. There are everyday actions that can help prevent the spread of germs that cause respiratory illnesses like influenza. Take these everyday steps to protect your health:
Cover your nose and mouth with a tissue when you cough or sneeze.Throw the tissue in the trash after you use it
Wash your hands often with soap and water, especially after you cough or sneeze. Alcohol-based hand cleaners are also effective
Avoid touching your eyes, nose or mouth. Germs spread this way

IS IT SAFE IF I EAT PORK ?
Swine influenza viruses are not spread by food. You cannot get swine influenza from eating pork or pork products. Eating properly handled and cooked pork products is safe.

THERE ARE EVERYDAY ACTIONS PEOPLE CAN TAKE TO STAY HEALTHY
Cover your nose and mouth with a tissue when you cough or sneeze. Throw the tissue in the trash after you use it
Wash your hands often with soap and water, especially after you cough or sneeze. Alcohol-based hands cleaners are also effective
Avoid touching your eyes, nose or mouth. Germs spread that way

WHAT IS THE BEST WAY TO KEEP FROM SPREADING THE VIRUS THROUGH COUGHING OR SNEEZING ?
If you are sick, limit your contact with other people as much as possible. Do not go to work , stay at home or in your hotel room . Cover your mouth and nose with a mask when coughing or sneezing. It may prevent those around you from getting sick. Put your used tissue in the waste basket. Cover your cough or sneeze if you do not have a mask. Then, clean your hands, and do so every time you cough or sneeze.

TRAVEL ADVISORY -
DO YOU REALLY NEED TO TRAVEL?
Before any travel to affected area
Educate yourself and others traveling with you
Take specific vaccinations as recommended by CDC of both US and Thailand
Assemble travel health kit.
Check your health insurance plan During travel to an affected area
Avoid all direct contact with pigs and visiting the farms
Practice careful and frequent hand washing. Consume thoroughly cooked food
Seek immediate medical attention if symptoms occur
After your return Monitor your health for 10 days
If you become ill with high fever consult a doctor immediately.

FOOD SAFETY ISSUES
Cook food thoroughly
Follow good hygienic practices
No "pink" parts for meat
Buy food from safe and established supermarkets
Check the expiry date (if any)
Choose a clean and known restaurant for dining

GENERAL HEALTH TIPS
Avoid close contact
With sick people. Keep safe distance
Stay home when you are sick
If possible, stay home from work, school, and errands
Cover your mouth and nose
Cover mouth and nose with tissue when coughing or sneezing
Clean your hands
Frequent hand washing will protect you from germs
Avoid touching your eyes, nose or mouth
Germs often spread when a person touches something that is contaminated and
then touches his or her eyes, nose or mouth

WHAT SHOULD I DO IF I GET SICK ?
In children emergency warning signs that need urgent medical attention include:
Fast breathing or trouble breathing
Bluish skin color
Not drinking enough fluids
Not waking up or not interacting
Being so irritable that the child does not want to be held
Flu-like symptoms improve but then return with fever and worse cough
Fever with a rash
In adults, emergency warning signs that need urgent medical attention include:
Difficulty breathing or shortness of breath
Pain or pressure in the chest or abdomen
Sudden dizziness
Confusion
Severe or persistent vomiting

IS THERE A HUMAN VACCINE TO PROTECT FROM SWINE INFLUENZA ?
There are no vaccines that contain the current swine influenza virus causing illness in humans. It is not known whether current
human seasonal influenza vaccines can provide any protection.
Influenza viruses change very quickly. It is important to develop a
vaccine against the currently circulating virus strain for it to provide maximum protection to the vaccinated people. This is
why WHO needs access to as many viruses as possible in order to select the most appropriate candidate vaccine virus.

WHAT DRUGS ARE AVAILABLE FOR TREATMENT ?
Antiviral drugs for seasonal influenza are available in some countries and effectively prevent and treat the illness. There are
two classes of such medicines, 1) adamantanes (amantadine and
remantadine), and 2) inhibitors of influenza neuraminidase

Click here to Read more!

Soya Bean Miracle

The Miracle Soya Bean By Dr. D. P. Atukorale

It is said that the soya bean is a gift to all generations of mankind from the sages and wise rulers of China. When the soya reached the West at the end of the 18th century, the soya oil, which was commercially made, was used for manufacture of soap and the remains of the bean were fed to the cattle.

Soya meat and soya milk are very familiar to most Sri Lankans and it is low in calories and being a plant product, soya does not contain cholesterol. Soya milk is the ideal substitute for dairy milk if you are allergic to lactose or if you are a pure vegetarian who wants to get the benefits of a diet free of animal products.

I believe that today, expanding of soya industry should be encouraged by the government of Sri Lanka as it makes good economic sense when compared to the very high cost involved in meat production.

A cup of soya beans (172g) contains 15.43g of fat of which 3.41g is monounsaturated, 8.71g is polyunsaturated. A cup of soya beans contains 28.62g of protein, 3.47g of fibre, 1 .72 RE of vit A, 2.92mg of vit C, 0.27mg of thiamine, 0.49mg of riboflavin, 0.69mg of nicotinic acid, 0.69mg of biotin, 0.31mg of pantothenic acid, 0.40mg of thiamine, 92.5mcg of folic acid, 177.44mg of calcium, 8.84mg of iron and 1.98mg of zinc.

A word of caution

Soya and some of the other beans contain a substance known as trypsin inhibitor. Tripsin is an enzyme secreted by the pancreas and trypsin helps to digest proteins. As heating destroys trypsin inhibitor, all soya products have to be heated before eating. Soya milk, Tofu and TVP are heated during the manufacture. Therefore in actual practice, soya sprouts is the only one that should be boiled before consuming.

Tofu

Tofu which is a fermented product like bean curd but is a dried form. Tofu contains 100% soya bean and has a higher percentage of protein than any other natural food in existence and is entirely cholesterol free. Tofu has been the staple food for millions of people in Asia for centuries. In Japan most of the people say "O - TOFU" meaning honourable tofu. Today the soya bean has become the King of Japanese kitchen. In fact arrival of tofu, miso and ahoyu initiated a revolution in the national cuisine in Japan. When the new crop of soya beans arrives at tofu shops in Japan each autumn, ardent devotees sample the first tofu with discrimination and relish of French vintners (Book of Tofu by William Shurtleff and Akiko Aoyagi 1975).

Eating tofu reduces the risk of cancer according to several decades of large scale research in Japan. Eating tofu cuts the risk of stomach cancer and tofu has anti-carcinogenic properties (Nutr. Cancer, 1982:3; 257-68pg)

Tempeh

Tempeh probably originated in Indonesia and is a fermented soya bean product made in the traditional manner for centuries throughout Indonesia where it is a basic food for millions of people. It is highly digestible, smells like fresh mushrooms and tastes remarkably similar to chicken. It is a suitable food for young children and older people.

Does Tempeh contain vitamin B 12. The answer is both "yes" and "no". Recent tempeh samples purchased from various markets in Jarkarta reveals that a high amount of vit. B 12 is present. However commercially prepared western tempeh does not contain any B12.

Miso

This is a fermented mixture of soya bean, salt and usually a cereal such as rice or barley. It has a romantic flavour and comes in many different colours. It is one of the staples of every Japanese and Chinese kitchen. It is made by inoculating the basic ingredients with mould and leaving to age in cedarwood kegs for at least one year. In Japan it is commonly respected as a food and as a medicine. It is used as an ingredient in soup, sauces, dressings, spreads and other vegetable dishes. Epidemiologioal studies have shown that consuming miso usually as soup can reduce incidence of stomach cancer. Researchers from Okayama University Medical School have established that miso has antioxidant properties, isoflavones and saponins.

Soya Sauce

This is an ancient and traditional seasoning which has achieved prominence and acceptance the world over. It is a dark rich sauce with a savoury salty taste as well . Very little is required within a dish or serving. There are three types of soya souce:

(a) Commercial accelerated production type which is widely available. It is made in a very short time by speeding the process of fermentation using chemicals and usually contains colourings and preservatives.

(b) Shoyu which is made by fermenting wheat and soya bean together for at least 3 years. During this time flavour develops making it a delecious addition to most savoury meals.

(c) Tamari is made by fermenting soya and salt over a long period of time between 2 and 3 years. It is not used so much for cooking as in case of shoyu as the flavour is much stronger.

SOYA FLOUR

This is made of ground dried soya bean and producing a dense rich flour. It may be mixed with wheat flour, with a view to increase the protein content of your bread.

TVP (Texturized Vegetable Protein)

TVP is made from soya bean processed into high protein low fat food. TVP is made to resemble the look and texture of meat products. This can be flavoured to resemble chicken, beef or bacon. TVP is easy to cook with, readily absorbing the flavours of herbs, spices, gravies and other meal components at the saute stage of cooking. TVP is the commonest soya product available in our boutiques and supermarkets.

TVP is a valuable, safe and inexpensive source of proteins and content of 40% protein is very much more than in fish, meat, poultry and dhal.

Soya beans as mentioned earlier are rich in minerals such as calcium iron and zinc and has many of the vitamins such as Vitamin C, Vit A and B complex vitamins.

Anticarcinogens

Soya bean is rich in anticarcinogens as mentioned earlier. Protease inhibitors in soya prevent the activation of certain genes that cause cancer and also protect against damaging effects of free radicals.

Phytosterols in soya bean proteot against cancer of large intestine. Soya beans also contain lecithin which is a fat which prevents ischaemic heart disease.

Omega - 3 fatty acids isoflavones, saponins and phenolic acids found in soya are effective against cancer. Click here to Read more!