Natural Remedies For Lifelong Sinus Relief

Natural remedies to cure sinus problems without harsh and expensive drugs.
Natural Remedies For Lifelong Sinus Relief

Low-Fat Recipes Myths Exposed

Popular Food Myths

Probably one of the most widely believed myths about food is that if you skip meals you are bound to lose weight. Nothing could be further from the truth.

If you miss out meals, especially skipping breakfast at the start of your busy day, you’ll find that, instead of cutting calories, your blood sugar levels will rise and fall all day. You will end up eating more and, what are worse the chances are that it will not be something healthy and low calorie but junk food, grabbed in a hurry. It is much healthier to have three low calorie meals a day and healthy low calorie snacks mid morning and mid afternoon to keep your energy levels up.

Eight Glasses of Water

Some people believe they have to force themselves to drink the often quoted 8 glasses of water a day, but that is not the case. Our bodies do lose around 2 to 3 quarts of water each day just through natural processes like breathing and perspiring, and we do need a good supply of fluids to keep us healthy, but it does not have to be eight glasses of water.

Thirst is a fairly reliable indicator of our need for fluids, and while pure water is the easiest, quickest and probably the best way to get the fluids we need, there are other acceptable ways. The fluid in soft drinks, juices and smoothie recipes does count, especially when they are low-salt, low carbohydrate drinks. Fruits and vegetables, too, contain fluids that contribute to the overall fluid intake.

You can also count tea and coffee. It’s a common misconception that the caffeine in tea and coffee drains fluids from the system. However, although caffeine is a mild diuretic, when you drink tea or coffee your body still retains as much as half the fluid.

Popular Food Myths

There are many popular myths about foods but what are the realities behind them? Here are a few.

An Apple a Day

Is the old adage say that an apple a day keeps the doctor away true? No it is not. Certainly, eating plenty of fruit each day will help you get enough fiber, vitamins and minerals, but just one apple a day will not. An apple will provide about 40 calories of energy, 3 grams of dietary fiber, 2 mg of vitamin C and very small amounts of iron, thiamine and niacin.

Margarine is less fattening than Butter

This is false. There is very little difference in the calorie counts of butter and margarine and they are both required to contain at least 80 per cent fat. Low-fat spreads are lower in calories than both butter and margarine.

Brown Sugar is better for you than White

This is not true. Refined white sugar is almost totally pure sucrose at 99.9 per cent. Though less refined, and containing 1 per cent water, brown sugar is still 98 per cent pure sucrose. Although brown sugar does retain tiny amounts of minerals and vitamins, they are in amounts too small to make any real difference.

Spinach makes you Strong

False – there is no medical basis for this idea. Spinach is a good source of vitamins A and C and contains the minerals iron and copper. It is no more or less nutritious, however, than other leafy green vegetables.

Meat is Essential for Strength

Again this is false. There are growing numbers of strong and healthy vegetarians and vegans, who eat no animal foods at all.

Garlic, the Herbal Cure for Everything

Partly true, there is an old belief that eating a few raw cloves of garlic every day has real health benefits; and science does back this up. Studies have shown that garlic can lower blood pressure and cholesterol levels, and in this way help to prevent heart disorders. There is some evidence that it can help prevent bronchial complaints, sinus problems, colds, chills and flu.

Bran is best to keep you Regular-done

False, it is much better to eat more of the foods that are naturally high in fiber than to sprinkle bran on top of a refined carbohydrate food. Eating generous amounts of fiber in the form vegetables such as celery, cabbage and carrots, and fresh fruit and wholegrain cereals, is much more effective and healthy. It is quite a common complaint that too much bran can be an irritant for the bowels and cause uncomfortable bloating. Take it only in small amounts as part of a fibre-rich diet, and plenty of fluids.

Seomul Evans is a copywriter with an interest in: Organic SEO, Foods Allergies, and Snack Recipes.Article Source:http://www.articlesbase.com/health-articles/lowfat-recipes-myths-exposed-1722696.html

When is the Right Time to See a Sinus Doctor?

When sick, the first tendency of most people is to self-medicate. This is most especially the case when dealing with common colds or flu, as people do not often take these common illnesses seriously. However, it is important to note that self-medication does not automatically work with all respiratory or sinus infections. You may be able to get temporary relief, but the infection is not treated permanently. So when dealing with sinus infections, it is highly recommended to see a sinus doctor for proper diagnosis and right treatment.

So until when is watchful waiting and self-medication appropriate? When is the right time to see a sinus doctor? What should you ask your doctor? These are just some of the questions that might run on the mind of a first-time sinusitis sufferer. Read on to know more on what to do when you suspect yourself having sinusitis.

When to Call a Sinus Doctor

Watchful waiting is only recommended if you are showing early signs of sinusitis. This is because at this stage, the infection can be easily treated at home, especially if you have a strong immune system. Here are some of the situations wherein it is recommended that you see a sinus doctor right away. First is when your colds have been persistent for more than 10 days or gets even worse after a week. Second is when you have been feeling pain in your face for more than a month and had not been previously checked out. If you are taking antibiotics and there is no improvement after 3 – 5 days, it is necessary to go back to your doctor and ask for different prescription. There are also symptoms that you need to watch out for. Some of which are facial and dental pain, frequent headaches, high fever, yellow or green nasal discharge, and nosebleeds. If you are experiencing these symptoms for at least 3 – 4 days, it is recommended that you seek professional opinion.

Sinus Doctors for Sinusitis

If you are not sure whether you have a sinus infection or not, you can just consult a health expert for proper diagnosis. Some of the health professionals that can diagnose sinusitis include family medicine doctor, pediatrician, intern doctor, nurse or general physician. These people can refer you to an ear, nose and throat (ENT) specialist, also called an otolaryngologist. Proper examination can be conducted by an ENT specialist to determine the cause of infection. Only when the cause of infection is properly identified can the right course of treatment be determined. Always remember to be honest with your sinus doctor about your condition. Ask about possible treatment options. When prescribed with drugs, do not forget to ask about potential side effects. Lastly, ask about preventive measures that you can do to prevent future sinusitis attacks.

For more information, visit http://www.sinusaero.com/

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Effect of Maturity Stage on Protein Fractionation, In Vitro Protein Digestibility and Anti-nutrition Factors in Pineapple (Ananas comosis) Fruit Grown

Effect of Maturity Stage on Protein Fractionation, In Vitro Protein Digestibility and Anti-nutrition Factors in Pineapple (Ananas comosis) Fruit Grown in Southern Sudan

Murwan K. SabahelKhier and Saifeldin A. Hussain

Department of Biochemistry, School of Biotechnology, Faculty of Science and Technology, Al Neelain University, Sudan.

E-mail: murwansabahelkhier@yahoo.com

Abstract: This investigation showed that albumin, globulin and protein content increases with increasing the days of maturity stage while glotulin and non protein nitrogen content decreases with increasing the days of maturity stage. The prolamin remained constant during the days of maturity stage. In-vitro protein digestibility improved with decreased of tannin and phytic acid content due to increasing the days of maturity stage because tannin and phytic acid inhibit the activity of pepsin enzymes.

Keywords: Pineapple, Digestibility, Ant-nutritional, Maturity and Vitamins

1.0 Introduction

The importance of pineapple fruit lies in their nutritive value. Fruit of pineapple reached the maturity stage at 105 days after flowering (Guerra and Livera, 1999).

It is rich in protein, fat, fiber, vitamins, mineral salts and water (Atif and Hagag, 1995). The net protein utilization is referred to the percentage of ingestion and utilizing protein for growth and maintenance (Osborne, et al., 1978).It is considered as supplement to daily food (Pandey and Ajanta, 1993). The physical, chemical and sensorial characters of pineapple showed significant difference at the several of maturity stage (Guerra and Livera, 1999). Pineapple contained 25-50 mg/g ellagic acid (Amakura et al., 2000).The juice of pineapple fruit contained five proteolytic enzymes collectively known as bromelain (William, 2000). Bromelain is natural blood thinner because it prevents excessive blood platelet stickiness. It also endues the thickness of mucus, which may benefit the patient with asthma or chronic bronchitis. In addition, bromelain in combination with trypsin may enhance the effect of antibiotic in people with urinary tract infection (Manhart et al., 2002). Bromelain has some remarkable characters such as its ability to reduce inflammation pain and swelling, speed the heeling of injuries trauma, surgery, sinusitis or arthritis (Mackay and Miller, 2003). The pineapple fruit contained

tannin, phenolic acid and Flavonoids (William, 1991).

Objectives of this investigation are study effect of maturity stage (75, 90 and 105

days after flowering) on the protein fractionation, in vitro protein digestibility and antinutrition factors (Tannin, phytic acid)of pineapple fruit..

2.0 Material and methods

2.1 Collection and preparation of sample: The samples were collected from Southern Sudan (Yambio Research Station, Agriculture Research Organization, Ministry of Agriculture, Sudan) basis on maturity stage. The preparation of samples was carried according to the method described by AOAC (1984).

2.2 Protein fractionation

The sequential extraction of protein was carried out according to Mendel and Osborne method (1924). It is basis on solubility of protein in different solvents. Water soluble protein (Albumins), salt soluble protein (Globulins), alcohol soluble protein (Glotulin), alkali soluble protein (Prolamin) and residual proteins (None – protein nitrogen).The residues remaining after those successive extractions with four solvents were determined by semi micro-Kjeldhal method according to AOCA (1990).Percent protein extracted was calculated to total amount of protein in the samples extracted such as follows:

Soluble protein (total) % = T X N X TV X 14 X 6.25 X 100

1000 X A

Protein solubility % = Soluble protein X 100

Total protein

Where:

T = Titer reading (ml of HCl), N = Normality of the HCl (0.02N), TV =Total Volume of the aliquot extracted (100ml), A = Number of (ml) of sample extracted (2.0g), 14 = each ml of HCl is equivalent to 14 mg. Nitrogen, 1000 = Number of mg in one gram and 6.25 = conversion factor from nitrogen into protein %.

2.3 Anti-nutrition factors

2.3.1 Tannin content

Quantitative estimation of tannins for each sample was carried out by using modified vanillin- HCl methanol method as described by Price and Butler (1987).

There is no useful standards curve for tannin in food, but the tanninic acid was used for preparation the standard curve of tannic acid. The standard curve of tannic acid was prepared according to AOAC (1990) for measurement the concentration of tannin in our samples (plotting the concentration of tanninic acid (mg) against the corresponding reading of Spectrophotometer in Absorbance).

2.3.2 Phytic acid content

The phytic acid content was determined according to the method described by Wheeler and Ferrel (1971). Preparation of standard curve for phytic acid was done as follows: standard curve of different Fe (NO3) 3 concentrations was plotted against the corresponding of Spectrophotometer to calculated the ferric iron conc. The phytate phosphorus was calculated from the concentration of ferric iron assuming 4:6 irons: phosphorus molar ratio.

2.4 In vitro protein digestibility: It was carried out according to Maliwal method (1981) in the manner described by Monjula and John (1991) with minor modification. A know weight of the sample containing 16 mg nitrogen was taken in the triplicates and digested with one mg pepsin in 15 ml of 0.1 M HCL at 37 oC for two hours. The reaction was stopped by the addition of 15 ml (10%) trichoroacetic acid. The mixture was filtrated quantatively through filter paper (Whatman No.1). Trichoroacetic acid soluble fraction was assayed for the nitrogen by semi-micro Kjeldhal method.

Protein digestibility % = N2 in supernat – N2 in pepsin X 100

N2 in sample

2.5 Statistical analysis:

Three separate sub samples from each origin sample were taken and analyzed. Then mean values were averaged. Data were assessed by analysis of variance (ANOVA)  as described by Gomez and Gomez (1984).

3.0 Results and Discussion

3.1 Protein fractionation

Table I indicated that albumin content of 105, 90 and 75 days maturity of pineapple is 4.4, 3.2 and 3.0 %, respectively. The results revealed that albumin content increases with increasing period of maturity. Globulin content of 105, 90 and 75 days maturity of pineapple is 1.2 and 0.6, 0.4 %, respectively. The finding indicated that globulin content of fruit increases with increasing the period of maturity. The Prolamin content of 105, 90 and 75 days maturity of pineapple is remained constant (0.7 %) during the period of maturity .Those results revealed that the Prolamin of pineapple not effected by period of maturity. The Glotulin content of 105, 90 and 75 days maturity of fruit is 0.9, 1.0 and 1.8%, respectively. The findings revealed that Glotulin content decreases with increased the period of maturity. Non Protein N2 of 105, 90 and 75 days maturity of fruit is 92.9, 94.6 and 94.2 %, respectively. All the above results are supported by the findings that reported by Amukura et al, (2000).

3.2 In vitro protein digestibility and Anti-nutrition factors

Table 2 illustrated that protein content of 105, 90 and 75 days maturity is 4.11, 3.75 and 3.70 %, respectively. The findings are high than those given by Ahmed (2001).

1. The protein digestibility of 105, 90 and 75 days maturity is 39.4, 36.2 and 32.2 %, respectively. Those results are lower than protein digestibility of sorghum (46 %), and rice (66%), maize (73 %) and wheat (81 %) that given by MacLean (1981). This finding indicated that protein digestibility of pineapple fruit is extremely poor compared with sorghum, rice, maize and wheat. Tannin content of 105, 90 and 75 days maturity is 4.5, 22.2 and 20.2 %, respectively. The results revealed that high tannin content reduced the digestibility of the protein because tannin acts as anti-enzymatic activity. In addition, tannin reacts with protein to form insoluble complex compound. The phytic acid of 105, 90 and 75 days maturity is 0.40, 0.20 and 0.15 mg/g, respectively. Phytic acid interacts with protein forming complex compound and reduce the bioavailability of protein and inhibits the action of pepsin, trypsin and ? – amylase. These results explain the poor of protein digestibility in the pineapple fruit.

References

AOAC (1984).Official Method of Analysis, 14th edition, Published by AOAC Inc.1111 North 19th street, Suite 210 Arlington, Virginia 22209.

AOAC (1990). Official Method of Analysis, 14th edition, Association of Official and Analytical Chemists. Washington, D.C

Ahmed E., (2001). The rare fruit 1st ed., Al Dar Arabia for publication and distribution.

Amukura Y., Okada M., Tsuji S., and Tonogai Y. (2000). Determination of ellagic acid of fresh and processed fruit of pineapple by HPLC. Journal of Food Hygiene Society of Japan 41(3):206 – 211.

Atif M.I.and Hagag N.M.(1995). Ever green fruit, plantation, protection and production 1st Ed. By Association of Almaarifa, Pp 195.

Gomez T.P. and Gomez A.A. (1984). Statistical Procedure for Agriculture Research John Willy and Sons Inc. New York, U.S.A.

Guerra N.B.and Livera A.V.S.(1999). Correlation between the sensorial profile, physical and chemical analysis of pineapple C.V.Perola Revista – Brassilera – fruticulture, abstract 21(1): 32 – 35.

MacLean W.C., Lopez G., de Romana Placko R.P. and Graham G.G. (1981). Protein quality and digestibility of sorghum pre- school Children: Balance studies and plasma free amino acids. J.Nutr. (1):1928 -1936.

Maliwal B.P. (1981). In vitro method to assess the nutritive value of leaf concentrate, J. Agric. Food Chem.31: 315 – 319.

Manjula S. and John E. (1991). Biochemical changes and in vitro protein digestibility of the endosperm of germinate Dolichos lablab. J.Sci. Food Agric., 55:529 – 539.

Manhart N., Akomeak R., Bergmeister H., Spittler A., Ploner M. and Roth E. (2002). Administration of proteolytic enzyme bromelain and trypsin diminish the number of CD4+ cell and the interferon – gamma response in Payer’s patches and spleen in endotoxemic balb/c. Cell immunol., 215 (2):113 -119.

MacKay D. and Miller A.I.(2003).Nutritional support  for wound heeling .Altern Med Rev., 8(4):359 -377.

Mendel L.B. and Osborne T.B.(1924). Nutritional properties of protein of maize kernel. J.Biol.Chem.18:1 – 4.

Osborne O.P. and Pvogt G.A. (1987). The analysis of nutrients in food 1st ed. Academic Press, London, New York.

Pandey S.N. and Ajata. (1993). Plant Anatomy Economic, volume 3, Department of Botany DAV College. University of Kanpur, Vikas Publishing House P.V.T.Ltd.

Price M.I.and Butler L.G. (1987). A critical evaluation of the vanillin reactions as an assay for tannin in sorghum rain.J.Agric. Food Chem.26 (5): 1214 – 1218.

Wheeler E.I. and Ferrel R.E. (1971). A method for phytic acid determination in wheat fractions cereal Chem.48:312 -320.

William H. (1991). Evergreen orchards, California University, 2nd ed. Translated by Ghazi Ibrahim and Abdallaal Higazi, Al Dar Arabbia for publication and distribution Pp 483.

William C.F.(2000). Trease and even Pharmacognosy. Formerly Reader in phytochemistry, University of Nortingham, Nortingham UK 15th ed Saundes Edinburgh London – New York Oxford Philaddeiphia, St – Lous Sudneytoranto.

Table 1: Protein fractionation of 105, 90 and 75 days maturity of pineapple fruit, grown in Southern Sudan, 2007.

Sample

Albumin

Globulin

Prolamin

Glotulin

Non Protein N2

105 days Maturity

4.4b

(±0.03)

1.2a

(±0.6)

0.7a

(±0.13)

0.9a

(±0.03)

92.9b

(±0.01)

90 days Maturity

3.2a

(±0.09)

0.6a

(±0.05)

0.7a

(±0.13)

1.0a

(±0.12)

94.6a

(±0.01)

75 days Maturity

3.0a

(±0.09)

0.4a

(±0.05)

0.7a

(±0.13)

1.8a

(±0.12)

94.2a

(±0.01)

• Mean values of same letters within the column are significantly difference at

(P? 0.05).

Table 2: In Vitro protein digestibility and Anti-nutrition factors of 105, 90 and 75 days maturity of pineapple fruit, grown in Southern Sudan, 2007.

Sample

Protein

(%)

Protein digestibility

(%)

Tannin (%)

Phytic acid mg/g

105 days Maturity

4.1a

(±0.01)

39.4a

(±1.1)

4.5b

(±0.07)

0.40b

(±0.02)

90 days Maturity

3.8a

(±0.05)

36.2a

(±1.2)

22.2a

(±0.13)

0.20a

(±0.01)

75 days Maturity

3.7a

(±0.05)

32.2a

(±1.2)

20.2a

(±0.13)

0.15a

(±0.01)

• Mean values of same letters within the column are significantly difference at

(P? 0.05).

Murwan K. SabahelKhier and Saifeldin A. Hussain
Department of Biochemistry, School of Biotechnology, Faculty of Science and Technology, Al Neelain University, Sudan.
E-mail: murwansabahelkhier@yahoo.com

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Max Acai Extreme – How To Detoxify Your Body Naturally

The process of eliminating toxins from the body simply refers to detoxification it is the natural function of the system’s elimination organs. The detoxifying process cleanses and soothes the digestive system and intensifies the efficient functioning of organs and tissues. It rejuvenates and revitalizes the body from within as a result it restores a sense of vitality thus promoting increased energy levels and weight loss as well as improves the look and texture of your skin. This article intends to discuss some ways on how to detoxify your body naturally.

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Drinking water has a lot of benefits and one of its important advantages is to help clean out your system naturally the fastest and easiest way. So to make sure you have your share of sufficient amount of water needed by your body is to keep a bottle on your desk, by your nightstand, in your car or anywhere else that you’ll be reminded to drink it. It is not good to wait until you are thirsty because that means you are already considered dehydrated. Aside from that water can also make you lose weight due to the fact that drinking water fifteen minutes before a meal can make you feel fuller causing you to eat less.

Another way to detoxify your body naturally is to exercise regularly, particularly aerobics. The deeper breathing will enable you to clear out your lungs, sinuses, nose and bronchial tubes.

Including fiber in your diet can tremendously help to clean out your system. In addition it will also aid in relieving bloating and constipation.  You should also eliminate certain foods such as alcohol, caffeine, dairy, chocolate or cocoa, and soft drinks for at least temporary period.

Green tea is also a good way on how to detoxify your body naturally. It contains antioxidants that are well known to prevent various types of cancer, lower blood pressure, and cholesterol level.

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This author writes about How To Detox Your Body Naturally at Max Acai Extreme

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