Bathing is an activity that is easy and has many benefits. In addition to making the body become clean, bathroom also can improve male fertility. So what are the other benefits of a shower? Shower voyeur wonders following
* 1. Soothing Body
Excessive body heat is one of the causes of health problems. Consequences such as chicken pox and nose bleeds in children. Then in adults can cause indigestion and heat stroke. When you shower, you have issued heat in the body.
* 2. Eliminating Stress and Depression
When stressed, the muscles will be tense and then cramps. But bath relaxes our muscles, and thus it is a drug bath stress. In addition it was also a fatherly panacea you are depressed. Try fatherly body wash with warm water. Bath has a positive psychological effect on our minds.
* 3. Strengthen the Immune System
This has been proven by scientific research if the bath can help to increase the white blood cells in the body. Heat kills the white blood cells. Thus indirectly bath helps to improve your immunity.
Mandi is also the best way to eliminate sluggish in the morning bath gives a burst of energy, especially if you just woke up from sleep.
* 4. Launched Blood Circulation
Soaking is the best way for blood circulation. Try bathing with warm water. Fatigue turned out to be more excited after soaking.
Besides hot body suddenly can increase your blood pressure. So if you are prone to high blood pressure do not ever skip a shower.
* 5. Increase the spirit of Life and Fertility
Again, make your mind so fresh bath and body become clean. Pair certainly convenient if you can keep your body. Bath is also beneficial for fertility, especially with the cold water that can increase sperm count in men.
After knowing the many benefits above, if you are still lazy to take a shower? Let's start now to do activities that are beneficial to the body.
Thursday, August 8, 2013
Wednesday, August 7, 2013
Gastric Physiology
Mototrik stomach has four functions, among others
A. Filling
When the stomach is empty, the stomach volume of about 50 ml, but can be increased to 1000 ml when eating. This occurs because the structure of the gastric mucosa has indentations and the hull has a mechanism called receptive relaxation. Receptive relaxation occurs when the stomach contains food. At that time the gastric mucosa to shrink the depth of the pleats so that the volume of the stomach can be increased.
B. Storage
Storage of food in the stomach is at the fundus and gastric corpus. This happens because the muscles in the lining thinner than the layer of muscles in the gastric antrum areas. This will have an impact on the strength of peristalsis in these areas. In the fundus and corpus motion peristaltiknya weaker compared with that at the antrum peristalsis at the fundus and corpus are not overly affect the gastric contents.
C. Mixing
Food mixing occurs in the muscle layer of the antrum due antrum thick enough to produce a strong peristalsis. Peristalsis stimulated by pacemaker cells located at the fundus. When the cells undergo depolarization, the stimulus will spread from the fundus to the pylorus. Stimulus is sometimes followed by muscle contractions and gastric peristalsis form but may also not be followed by stomach muscle contraction due to depolarization of pacemaker cells do not reach the threshold. Peristalsis will push toward eating pyloric sphincter. When the food reaches the pyloric sphincter, some food will go into the duodenum in the form kimus. When peristalsis was reached pyloric sphincter, the sphincter will close and the food can not pass through. As a result, food moves into the sphincter sphincter will hit and bounced toward the pylorus causing foods can be mixed with gastric secretions.
D. Evacuation
Gastric emptying occurred on a piecemeal basis as openings in the pyloric sphincter is very small. Gastric emptying depends on the strength of peristalsis produced by the stomach. Peristalsis kimus forced to pass through the pyloric sphincter openings are very small heading into the duodenum.
Gastric emptying is influenced by several factors such as lipids in the duodenum, acidity, hipertonus and distension of the duodenum due to accumulation kimus in the duodenum.
The volume of food into the stomach affect gastric emptying rate. The more food that enters the stomach, the faster gastric emptying occurs. In addition, the hormone gastrin can also increase the speed of gastric emptying. Both of these are factors that affect the rate of gastric emptying of the stomach from the duodenum while the factors that affect the speed of gastric emptying, among others
a. The inhibitory effect by reflex nerve enterogastric of the duodenum.
When kimus (chime) enters the duodenum, the various nerves in reflex stimulated duodenal wall and then gave orders to the emptying of the stomach to reduce speed if the number is in the duodenum kimus too much. This reflex can be via three routes, among others, (1) directly from the stomach through the duodenum leading to the enteric nervous system in the gut wall, (2) through extrinsic nerves leading to the prevertebral sympathetic ganglion and then into the stomach through the nerve fibers simpais inhibitor and (3) possible stimulation propagates through n. vagus to the brain stem and then back again to the hull form of stimulation to slow gastric emptying.
b. The inhibitory effect by hormones from duodenum
Lipids to stimulate the release of hormones that can inhibit gastric emptying. When lipids enter the duodenum, stimulates duodenal lipid to secrete the hormone cholecystokinin (CCK) by binding to receptors or by other means. The hormone then be carried by the blood and will mestimulasi gastric peristalsis to reduce power and increase the speed of contraction of the pyloric sphincter to gastric emptying will decrease.
Besides cholecystokinin, and gastric inhibitoy sekretin hormone peptide (GIP) are secreted by the duodenum can also inhibit gastric emptying. Sekretin hormone secretion is stimulated by the presence of acid in the duodenum
A. Filling
When the stomach is empty, the stomach volume of about 50 ml, but can be increased to 1000 ml when eating. This occurs because the structure of the gastric mucosa has indentations and the hull has a mechanism called receptive relaxation. Receptive relaxation occurs when the stomach contains food. At that time the gastric mucosa to shrink the depth of the pleats so that the volume of the stomach can be increased.
B. Storage
Storage of food in the stomach is at the fundus and gastric corpus. This happens because the muscles in the lining thinner than the layer of muscles in the gastric antrum areas. This will have an impact on the strength of peristalsis in these areas. In the fundus and corpus motion peristaltiknya weaker compared with that at the antrum peristalsis at the fundus and corpus are not overly affect the gastric contents.
C. Mixing
Food mixing occurs in the muscle layer of the antrum due antrum thick enough to produce a strong peristalsis. Peristalsis stimulated by pacemaker cells located at the fundus. When the cells undergo depolarization, the stimulus will spread from the fundus to the pylorus. Stimulus is sometimes followed by muscle contractions and gastric peristalsis form but may also not be followed by stomach muscle contraction due to depolarization of pacemaker cells do not reach the threshold. Peristalsis will push toward eating pyloric sphincter. When the food reaches the pyloric sphincter, some food will go into the duodenum in the form kimus. When peristalsis was reached pyloric sphincter, the sphincter will close and the food can not pass through. As a result, food moves into the sphincter sphincter will hit and bounced toward the pylorus causing foods can be mixed with gastric secretions.
D. Evacuation
Gastric emptying occurred on a piecemeal basis as openings in the pyloric sphincter is very small. Gastric emptying depends on the strength of peristalsis produced by the stomach. Peristalsis kimus forced to pass through the pyloric sphincter openings are very small heading into the duodenum.
Gastric emptying is influenced by several factors such as lipids in the duodenum, acidity, hipertonus and distension of the duodenum due to accumulation kimus in the duodenum.
The volume of food into the stomach affect gastric emptying rate. The more food that enters the stomach, the faster gastric emptying occurs. In addition, the hormone gastrin can also increase the speed of gastric emptying. Both of these are factors that affect the rate of gastric emptying of the stomach from the duodenum while the factors that affect the speed of gastric emptying, among others
a. The inhibitory effect by reflex nerve enterogastric of the duodenum.
When kimus (chime) enters the duodenum, the various nerves in reflex stimulated duodenal wall and then gave orders to the emptying of the stomach to reduce speed if the number is in the duodenum kimus too much. This reflex can be via three routes, among others, (1) directly from the stomach through the duodenum leading to the enteric nervous system in the gut wall, (2) through extrinsic nerves leading to the prevertebral sympathetic ganglion and then into the stomach through the nerve fibers simpais inhibitor and (3) possible stimulation propagates through n. vagus to the brain stem and then back again to the hull form of stimulation to slow gastric emptying.
b. The inhibitory effect by hormones from duodenum
Lipids to stimulate the release of hormones that can inhibit gastric emptying. When lipids enter the duodenum, stimulates duodenal lipid to secrete the hormone cholecystokinin (CCK) by binding to receptors or by other means. The hormone then be carried by the blood and will mestimulasi gastric peristalsis to reduce power and increase the speed of contraction of the pyloric sphincter to gastric emptying will decrease.
Besides cholecystokinin, and gastric inhibitoy sekretin hormone peptide (GIP) are secreted by the duodenum can also inhibit gastric emptying. Sekretin hormone secretion is stimulated by the presence of acid in the duodenum
Tuesday, August 6, 2013
Brewing Milk with Boiling Water, Same with Vitamin Destructive
Did you mean to make the milk warm. Powdered milk or fresh milk that we dab into a glass with us immediately pour hot water with a temperature of nearly 100 ° C. Then after a quarter or a third of a glass filled, then we pour the rest with plain water until the glass is almost full. But did you know that this way is almost a worst method of making a glass of warm milk is full of nutrients?
Surprised? Maybe yes, maybe did not. But this is so, all the vitamins will decompose and contact with damaged when temperatures are too hot. So brew milk or milk powder with hot water directly, actually not unlike eliminate vitamins contained therein. Not many people know about this important yet trivial. Even though the medical community. Try to think carefully, how the growth of your baby if milk as a food additive that is full of vitamins that you should give to their vitamin content apparently been lost?
Vitamins are very susceptible to unravel. Moreover, due to exposure or contact with objects or substances with a temperature that is too extreme. Included here is the hot water. Hot water is meant here is the boiling water or water with temperatures near the boiling point of water wherever you are (the boiling point of water is not always 100 ° C, depending on the temperature and pressure at which you are located). Why is not it a habit to brew tea, coffee, and even so is milk, with hot water when we want to make a cup of drink it? Well, it's her fault point. It is already entrenched. Even in angkringan-famous place or several places to eat, often when we ordered milk 'anget', which presented it milk 'hot' which incidentally is no longer the milk is rich in vitamins again. Try it to stall "Fresh cow's milk". Look milk processing, still roughly what percentage of vitamins contained in a glass of milk is presented as' his panas' it? Therefore, we should understand what the nature of the steps serves milk to vitamins are not too much is lost?
Milk contains so many vitamins and minerals in it. But remember, not only the nutrients in the milk, but also bacteria. Millions of bacteria thrive in a glass of milk you just dairy from a cow. And heat only able to separate between the two. But excessive heat not only eliminate the bacteria that live in them, but also all the vitamins. Heating methods that have been used in the processing of milk is how "Pasteurization", in which milk is heated to a temperature of 70 ° C. Milk naturally bad bacteria will die, but the vitamin content of the milk was still awake. But where possible we can ensure the temperature of steeping water that we use in making a glass of milk? Very impractical to measure the water temperature tremos us before making a glass of milk.
For that, there are two possible paths within easy driving distance to mediate this matter.
Use warm water, or, at least not if you only had boiling water, let the water freely exposed in your glass before then you Dab your powder or liquid milk. Warm here is lukewarm. You know if it would take a shower with warm water, you will set how warm the water before you use. That tepid.
Pour cold water or water at room temperature on powdered or liquid milk have you Dab on glass, before you brew with boiling water or hot water tremos you. This method is faster, but less accurate. Of course because approximately how much cold water you with how much hot water you will need to pour afterward a more accurate estimate. One-one end temperature is still too hot. But this is still better than if you brew your milk powders or liquids with boiling water directly.
Hopefully with a little attention to the little things can give you a great thing for all of our lives. Because good food is not only determined by the type or types, but also the way they are presented.
Surprised? Maybe yes, maybe did not. But this is so, all the vitamins will decompose and contact with damaged when temperatures are too hot. So brew milk or milk powder with hot water directly, actually not unlike eliminate vitamins contained therein. Not many people know about this important yet trivial. Even though the medical community. Try to think carefully, how the growth of your baby if milk as a food additive that is full of vitamins that you should give to their vitamin content apparently been lost?
Vitamins are very susceptible to unravel. Moreover, due to exposure or contact with objects or substances with a temperature that is too extreme. Included here is the hot water. Hot water is meant here is the boiling water or water with temperatures near the boiling point of water wherever you are (the boiling point of water is not always 100 ° C, depending on the temperature and pressure at which you are located). Why is not it a habit to brew tea, coffee, and even so is milk, with hot water when we want to make a cup of drink it? Well, it's her fault point. It is already entrenched. Even in angkringan-famous place or several places to eat, often when we ordered milk 'anget', which presented it milk 'hot' which incidentally is no longer the milk is rich in vitamins again. Try it to stall "Fresh cow's milk". Look milk processing, still roughly what percentage of vitamins contained in a glass of milk is presented as' his panas' it? Therefore, we should understand what the nature of the steps serves milk to vitamins are not too much is lost?
Milk contains so many vitamins and minerals in it. But remember, not only the nutrients in the milk, but also bacteria. Millions of bacteria thrive in a glass of milk you just dairy from a cow. And heat only able to separate between the two. But excessive heat not only eliminate the bacteria that live in them, but also all the vitamins. Heating methods that have been used in the processing of milk is how "Pasteurization", in which milk is heated to a temperature of 70 ° C. Milk naturally bad bacteria will die, but the vitamin content of the milk was still awake. But where possible we can ensure the temperature of steeping water that we use in making a glass of milk? Very impractical to measure the water temperature tremos us before making a glass of milk.
For that, there are two possible paths within easy driving distance to mediate this matter.
Use warm water, or, at least not if you only had boiling water, let the water freely exposed in your glass before then you Dab your powder or liquid milk. Warm here is lukewarm. You know if it would take a shower with warm water, you will set how warm the water before you use. That tepid.
Pour cold water or water at room temperature on powdered or liquid milk have you Dab on glass, before you brew with boiling water or hot water tremos you. This method is faster, but less accurate. Of course because approximately how much cold water you with how much hot water you will need to pour afterward a more accurate estimate. One-one end temperature is still too hot. But this is still better than if you brew your milk powders or liquids with boiling water directly.
Hopefully with a little attention to the little things can give you a great thing for all of our lives. Because good food is not only determined by the type or types, but also the way they are presented.
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