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.
Monday, August 5, 2013
Role of Phosphorus for the Human Body
The role of phosphorus is for the formation of bones and teeth, storage and energy expenditure (change between ATP to ADP). DNA and RNA consist of phosphorus in the form of phosphate as well as the cell membrane that helps maintain cell permeability.
In foodstuffs, phosphors contained in a variety of organic and inorganic materials. Enzymes in the digestive tract of liberating inorganic phosphorus bonds with organic matter. Most of the phosphorus absorbed by the body in its inorganic form, especially at the top of the duodenum which is 70% less alkaline digested to be absorbed.
In general, the amount of phosphorus that is recommended to be consumed as much as 0.7 g per adult per day, roughly equal to the calcium.
The main source of phosphorus which is a food with high protein content such as meat, poultry, fish, and eggs. Grains, especially the institution and whole grains (broken skin) also contains a lot of phosphorus. Food rich in protein and rich in calcium usually also phosphorus.
Phosphorus is the second most common mineral in the body, which is 1% of body weight. Less than 85% phosphorus in the body there is a salt of calcium phosphate, which is part of hydroxyapatite crystals in bone and teeth that can not be dissolved. Hydroxyapatite gives strength and rigidity to the bone. Phosphorus in the bones are in a 1:2 ratio with calcium. Remaining phosphorus contained in all cells of the body, half in the muscles and in the extracellular fluid. Phosphorus is part of the nucleic acids DNA and RNA are present in each cell nucleus and cytoplasm of every living cell. As phospholipids, phosphorus is a structural component of the cell wall. As organic phosphates, phosphorus plays an important role in the reactions associated with the storage or release of energy in the form of adenine triphosphate (ATP).
Phosphorus Absorption and Metabolism
Phosphorus can be absorbed efficiently as free phosphorus in the gut after hydrolyzed and removed from the food. Babies may absorb 85-90% of phosphorus derived from breast milk / milk. As many as 65-70% of phosphorus derived from cow's milk and 50-70% phosphorus derived from composition of normal foods can be absorbed by children and adults. When a low phosphorus intake, absorption level can reach 90% of the phosphorus consumption.
Phosphorus as part of the phosphoric acid which is mainly found in cereals can not be hydrolyzed, therefore can be absorbed. Other dietary factors that prevent absorption of phosphorus is Fe + +, Mg + +, unsaturated fatty acids and antacids containing aluminum, as it forms a water-insoluble salt.
Phosphorus functions
Phosphorus has many functions in the body:
1. Classification of bones and teeth. Classification of bones and teeth begins with the deposition of phosphorus in the bone matrix. Phosphorus deficiency causes an increase in phosphatase enzymes needed to remove phosphorus from the blood into the tissues of the body in order to obtain the calcium to phosphorus ratio appropriate for bone growth.
2. Arrange for the transfer of energy. Phosphorus through the process phosphorylation activates various enzymes and vitamin B in the transfer of energy and metabolism of carbohydrates, fats and proteins. When a phosphate group is added to ADP (adenine diphosphate) then formed ATP (adenine triphosphate), which stores energy in the bond. When energy is needed, ATP is converted back to ADP. Binding energy phosphate on ADP released for the purposes of the various reactions in the body.
3. Absorption and transportation of nutrients. In the form of phosphates, phosphorus acts as a means of conveyance to carry nutrients across the cell membrane or the bloodstream. This process is called phosphorylation and occur in absorption in the gastrointestinal tract, the release of nutrients from the bloodstream into the intercellular fluids and their transfer into the cell. Fats are not soluble in water, is transported in the blood in the form of phospholipids. Phospholipid is a phosphate bond with molecules of fat, so fat becomes more soluble. Released from glycogen stores in the liver or muscles in the blood is bound to phosphorus.
Ties essential part of the body. Vitamins and certain enzymes can only function when phosphorylated in advance, for example, enzymes that contain vitamin B1 thiamine pyrophosphate (TPP). Phosphate is an essential part of DNA and RNA, gene carrier code / descent contained in the cell nucleus and cytoplasm of all living cells. DNA and RNA are needed for cell reproduction.
Acid-base balance settings. Phosphate plays an important role as a buffer to prevent changes in the acidity of body fluids. This occurs because the additional capability of hydrogen ions bind phosphorus.
Suggested Phosphorus Intake
Adequacy of the average daily phosphorus for Indonesia are set as follows (Widya Karya Food and Nutrition LIPI 1993):
Babies: 200-250 mg
Children: 250-400 mg
Adolescents and adults: 400-500 mg
Pregnant and lactating mothers: +200- +300 mg
Sources of Phosphorus
Because phosphorus present in all living cells, phosphorus contained in all foods, especially foods rich in protein, such as meat, chicken, fish, eggs, milk and the results, and the results are nuts, and Cereal.
Due to excess phosphorus
Excess phosphorus because the food is rare. If levels are too high blood phosphorus, phosphate will bind calcium ions which can cause seizures.
Phosphorus Deficiency
Because phosphorus is widely available in foods, deficiency is rare. Phosphorus deficiency can occur when using drugs antacids to neutralize stomach acid, such as aluminum hydroxide for the long term. Aluminum hydroxide bind phosphorus, so it can not be absorbed. Phosphorus deficiency can also occur in people who lose a lot of fluid through the urine. Phosphorus deficiency causes bone damage. Premature babies can also suffer from phosphorus deficiency because of rapid bone formation so that the phosphorus requirement can not be met by breast milk.
In foodstuffs, phosphors contained in a variety of organic and inorganic materials. Enzymes in the digestive tract of liberating inorganic phosphorus bonds with organic matter. Most of the phosphorus absorbed by the body in its inorganic form, especially at the top of the duodenum which is 70% less alkaline digested to be absorbed.
In general, the amount of phosphorus that is recommended to be consumed as much as 0.7 g per adult per day, roughly equal to the calcium.
The main source of phosphorus which is a food with high protein content such as meat, poultry, fish, and eggs. Grains, especially the institution and whole grains (broken skin) also contains a lot of phosphorus. Food rich in protein and rich in calcium usually also phosphorus.
Phosphorus is the second most common mineral in the body, which is 1% of body weight. Less than 85% phosphorus in the body there is a salt of calcium phosphate, which is part of hydroxyapatite crystals in bone and teeth that can not be dissolved. Hydroxyapatite gives strength and rigidity to the bone. Phosphorus in the bones are in a 1:2 ratio with calcium. Remaining phosphorus contained in all cells of the body, half in the muscles and in the extracellular fluid. Phosphorus is part of the nucleic acids DNA and RNA are present in each cell nucleus and cytoplasm of every living cell. As phospholipids, phosphorus is a structural component of the cell wall. As organic phosphates, phosphorus plays an important role in the reactions associated with the storage or release of energy in the form of adenine triphosphate (ATP).
Phosphorus Absorption and Metabolism
Phosphorus can be absorbed efficiently as free phosphorus in the gut after hydrolyzed and removed from the food. Babies may absorb 85-90% of phosphorus derived from breast milk / milk. As many as 65-70% of phosphorus derived from cow's milk and 50-70% phosphorus derived from composition of normal foods can be absorbed by children and adults. When a low phosphorus intake, absorption level can reach 90% of the phosphorus consumption.
Phosphorus as part of the phosphoric acid which is mainly found in cereals can not be hydrolyzed, therefore can be absorbed. Other dietary factors that prevent absorption of phosphorus is Fe + +, Mg + +, unsaturated fatty acids and antacids containing aluminum, as it forms a water-insoluble salt.
Phosphorus functions
Phosphorus has many functions in the body:
1. Classification of bones and teeth. Classification of bones and teeth begins with the deposition of phosphorus in the bone matrix. Phosphorus deficiency causes an increase in phosphatase enzymes needed to remove phosphorus from the blood into the tissues of the body in order to obtain the calcium to phosphorus ratio appropriate for bone growth.
2. Arrange for the transfer of energy. Phosphorus through the process phosphorylation activates various enzymes and vitamin B in the transfer of energy and metabolism of carbohydrates, fats and proteins. When a phosphate group is added to ADP (adenine diphosphate) then formed ATP (adenine triphosphate), which stores energy in the bond. When energy is needed, ATP is converted back to ADP. Binding energy phosphate on ADP released for the purposes of the various reactions in the body.
3. Absorption and transportation of nutrients. In the form of phosphates, phosphorus acts as a means of conveyance to carry nutrients across the cell membrane or the bloodstream. This process is called phosphorylation and occur in absorption in the gastrointestinal tract, the release of nutrients from the bloodstream into the intercellular fluids and their transfer into the cell. Fats are not soluble in water, is transported in the blood in the form of phospholipids. Phospholipid is a phosphate bond with molecules of fat, so fat becomes more soluble. Released from glycogen stores in the liver or muscles in the blood is bound to phosphorus.
Ties essential part of the body. Vitamins and certain enzymes can only function when phosphorylated in advance, for example, enzymes that contain vitamin B1 thiamine pyrophosphate (TPP). Phosphate is an essential part of DNA and RNA, gene carrier code / descent contained in the cell nucleus and cytoplasm of all living cells. DNA and RNA are needed for cell reproduction.
Acid-base balance settings. Phosphate plays an important role as a buffer to prevent changes in the acidity of body fluids. This occurs because the additional capability of hydrogen ions bind phosphorus.
Suggested Phosphorus Intake
Adequacy of the average daily phosphorus for Indonesia are set as follows (Widya Karya Food and Nutrition LIPI 1993):
Babies: 200-250 mg
Children: 250-400 mg
Adolescents and adults: 400-500 mg
Pregnant and lactating mothers: +200- +300 mg
Sources of Phosphorus
Because phosphorus present in all living cells, phosphorus contained in all foods, especially foods rich in protein, such as meat, chicken, fish, eggs, milk and the results, and the results are nuts, and Cereal.
Due to excess phosphorus
Excess phosphorus because the food is rare. If levels are too high blood phosphorus, phosphate will bind calcium ions which can cause seizures.
Phosphorus Deficiency
Because phosphorus is widely available in foods, deficiency is rare. Phosphorus deficiency can occur when using drugs antacids to neutralize stomach acid, such as aluminum hydroxide for the long term. Aluminum hydroxide bind phosphorus, so it can not be absorbed. Phosphorus deficiency can also occur in people who lose a lot of fluid through the urine. Phosphorus deficiency causes bone damage. Premature babies can also suffer from phosphorus deficiency because of rapid bone formation so that the phosphorus requirement can not be met by breast milk.
Sunday, August 4, 2013
Gout Medicine
Attack of gout (gout) usually occurs in the middle of the night, after a delicious dinner or taking diuretics. Excruciating pain and intense spread of the big toe joint is red, swollen and warm (50% initial attack involves the big toe). Little contact with the sore area and any movement can make the pain increased. Gout attack is sometimes also accompanied by fever and chills.
Crisis gout usually done by administering medication and recommended rest. Without the medication, the pain will disappear on their own even if it takes longer. Placement of ice in the joint can relieve pain.
After the first attack of gout, you could potentially experience it again in a few weeks, months, or years later. In severe cases, replay attacks which happened in the long term can lead to joint damage and make a loss of mobility. That is why it is generally recommended comprehensive care, combining medication and diet to reduce uric acid levels in the blood.
Gout drug
There is no cure for gout, only medications to manage or control it. The main goal of treatment is to stop gout pain and inflammation, prevent future attacks, and to avoid complications (TOFI formation, kidney stones, and damage to joints). Several types of drugs commonly given are:
■ Analgesics, anti-pain medications to relieve pain. Analgesics only relieve pain and treat the cause of disease.
■ Anti-inflammatory drugs such as non-steroidal naproxen sodium, ibuprofen, or indomethacin to resolve inflammation. Doctors initially will give maximum dose until symptoms subside. Treatment should be continued until the pain and inflammation disappeared for at least 48 hours.
■ Colchicine is used for treating acute arthritis and prevent recurrent acute attacks. Colchicine does not cure gout or replacing other drugs that reduce levels of uric acid in the body. These drugs prevent or reduce gout attacks by reducing inflammation. Colchicine can be used in two ways: taking a small dose on a regular basis for months or years, or take large doses for a short period of time (a few hours).
■ diuretic drugs / agents such as probenecid and sulfinpyrazone uricosic awarded after completion of gout attacks to help lower uric acid levels in the blood by making you urinate more. Sometimes these drugs can cause kidney stones.
■ allopurinol to lower uric acid production in the body. This medication is used to prevent gout attacks, not to treat it when the attack occurred.
■ corticosteroids or adrenocorticotropic hormone can be used for patients who are intolerant to medication non-steroidal anti-inflammatory or colchicine. Acute gout patients usually receive daily prednisone doses ranging from 20-50 mg for three to four days, then the dose is reduced gradually over two weeks.
■ Other drugs like Losartan, Fenofibrate, etc. which are not specific for gout but help lower uric acid levels.
The above information is just for your knowledge, not as a guide to self-medication. You should get a gout medicine over doctor's instructions, which are usually given in combination to control symptoms, prevent further attacks and manage a healthy uric acid levels in the long term.
Crisis gout usually done by administering medication and recommended rest. Without the medication, the pain will disappear on their own even if it takes longer. Placement of ice in the joint can relieve pain.
After the first attack of gout, you could potentially experience it again in a few weeks, months, or years later. In severe cases, replay attacks which happened in the long term can lead to joint damage and make a loss of mobility. That is why it is generally recommended comprehensive care, combining medication and diet to reduce uric acid levels in the blood.
Gout drug
There is no cure for gout, only medications to manage or control it. The main goal of treatment is to stop gout pain and inflammation, prevent future attacks, and to avoid complications (TOFI formation, kidney stones, and damage to joints). Several types of drugs commonly given are:
■ Analgesics, anti-pain medications to relieve pain. Analgesics only relieve pain and treat the cause of disease.
■ Anti-inflammatory drugs such as non-steroidal naproxen sodium, ibuprofen, or indomethacin to resolve inflammation. Doctors initially will give maximum dose until symptoms subside. Treatment should be continued until the pain and inflammation disappeared for at least 48 hours.
■ Colchicine is used for treating acute arthritis and prevent recurrent acute attacks. Colchicine does not cure gout or replacing other drugs that reduce levels of uric acid in the body. These drugs prevent or reduce gout attacks by reducing inflammation. Colchicine can be used in two ways: taking a small dose on a regular basis for months or years, or take large doses for a short period of time (a few hours).
■ diuretic drugs / agents such as probenecid and sulfinpyrazone uricosic awarded after completion of gout attacks to help lower uric acid levels in the blood by making you urinate more. Sometimes these drugs can cause kidney stones.
■ allopurinol to lower uric acid production in the body. This medication is used to prevent gout attacks, not to treat it when the attack occurred.
■ corticosteroids or adrenocorticotropic hormone can be used for patients who are intolerant to medication non-steroidal anti-inflammatory or colchicine. Acute gout patients usually receive daily prednisone doses ranging from 20-50 mg for three to four days, then the dose is reduced gradually over two weeks.
■ Other drugs like Losartan, Fenofibrate, etc. which are not specific for gout but help lower uric acid levels.
The above information is just for your knowledge, not as a guide to self-medication. You should get a gout medicine over doctor's instructions, which are usually given in combination to control symptoms, prevent further attacks and manage a healthy uric acid levels in the long term.
Saturday, August 3, 2013
Diet For Gout Sufferers
Uric acid (gout) is characterized by uric acid levels are constantly high in the blood (hyperuricaemia). Uric acid is the result of purine metabolism, nitrogen compounds are mainly found in animal proteins. The patient's body to produce uric acid uric acid exceeds its ability to dispose of quickly. Uric acid is mainly excreted through urine. Excess uric acid builds up in the bloodstream, precipitated in crystalline form in the small joints or soft tissues, causing acute pain and inflammation (arthritis).
High-purine foods, sedentary lifestyle, obesity, and contribute to diuretic therapy increase the risk of gout.
Low-purine diet
To manage gout, doctors usually recommend a diet low in purines and administering drugs such as anti-inflammatory drugs and allopurinol. Effective diet is very important to avoid complications and reduce treatment costs.
Gout patients, among others, should avoid purine-rich foods below and replace it with a lower purine levels.
■ Food very high levels of purines which should be avoided: anchovies, tuna (skipjack), herring, mackerel, anchovies, extract of meat, offal, brains, broth, mussels, sardines, scallops, shrimp, crab, sweetbreads, melinjo, mushroom
■ Food-grade high purine / are to be limited to: poultry meat, asparagus, cauliflower, beans, straw mushrooms, snow peas, soy, spinach, tofu, tempeh.
■ food low purine levels are safe to eat: butter, cereals and cereal products, cheese (all kinds), chocolate, corn, eggs, fruit juices, fruit, gelatin, milk, yogurt, noodles, wheat flour (not whole wheat), cassava, sweet potatoes, vegetables (except those mentioned above), biscuits, white rice.
In addition, you are also recommended:
■ Increase the high carbohydrate diet, drinking plenty of fluids, and ensure adequate vitamin C to stimulate the excretion of uric acid.
■ Reduce high-fat diet and fructose that support retention of uric acid.
High-purine foods, sedentary lifestyle, obesity, and contribute to diuretic therapy increase the risk of gout.
Low-purine diet
To manage gout, doctors usually recommend a diet low in purines and administering drugs such as anti-inflammatory drugs and allopurinol. Effective diet is very important to avoid complications and reduce treatment costs.
Gout patients, among others, should avoid purine-rich foods below and replace it with a lower purine levels.
■ Food very high levels of purines which should be avoided: anchovies, tuna (skipjack), herring, mackerel, anchovies, extract of meat, offal, brains, broth, mussels, sardines, scallops, shrimp, crab, sweetbreads, melinjo, mushroom
■ Food-grade high purine / are to be limited to: poultry meat, asparagus, cauliflower, beans, straw mushrooms, snow peas, soy, spinach, tofu, tempeh.
■ food low purine levels are safe to eat: butter, cereals and cereal products, cheese (all kinds), chocolate, corn, eggs, fruit juices, fruit, gelatin, milk, yogurt, noodles, wheat flour (not whole wheat), cassava, sweet potatoes, vegetables (except those mentioned above), biscuits, white rice.
In addition, you are also recommended:
■ Increase the high carbohydrate diet, drinking plenty of fluids, and ensure adequate vitamin C to stimulate the excretion of uric acid.
■ Reduce high-fat diet and fructose that support retention of uric acid.
Friday, August 2, 2013
Benefits of Napping
Benefits nap was quite influential for health, one of which is to reduce the likelihood of dying from a heart attack.
Here are some of the benefits of naps for health and beauty:
Improve Alertness. When you feel sleepy, then you can not perform properly. Therefore please take a little time to take a nap and then resume work. A successful research reveals if a nap 20 minutes more effective than consuming 200 mg of caffeine.
Improve Working Memory. Fatigue caused by brain holds information overload can interfere with your concentration. If you think to not take a nap because it has too much work to be done, then you are wrong assumption. Because a study has shown at least a 30-minute nap can improve your memory because the brain re-fresh.
Enhance Creativity. Naps can increase your sensory perception. But this would not happen when you sleep at night.
Improve health. Every normal person should sleep at least 8 hours a day. Lack of sleep can lead to increased hormone cortisol in the body. Cortisol is a hormone that is known as the stress hormone triggers. Although only a short nap, hormone horsitol expected to be reduced and you can return to activity.
Improve Mood. Levels of the neurotransmitter serotonin that we get to take a nap can make a calm mood and eliminate excessive anxiety. According to the study, a nap can create a more positive outlook and calm your mind.
Here are some of the benefits of naps for health and beauty:
Improve Alertness. When you feel sleepy, then you can not perform properly. Therefore please take a little time to take a nap and then resume work. A successful research reveals if a nap 20 minutes more effective than consuming 200 mg of caffeine.
Improve Working Memory. Fatigue caused by brain holds information overload can interfere with your concentration. If you think to not take a nap because it has too much work to be done, then you are wrong assumption. Because a study has shown at least a 30-minute nap can improve your memory because the brain re-fresh.
Enhance Creativity. Naps can increase your sensory perception. But this would not happen when you sleep at night.
Improve health. Every normal person should sleep at least 8 hours a day. Lack of sleep can lead to increased hormone cortisol in the body. Cortisol is a hormone that is known as the stress hormone triggers. Although only a short nap, hormone horsitol expected to be reduced and you can return to activity.
Improve Mood. Levels of the neurotransmitter serotonin that we get to take a nap can make a calm mood and eliminate excessive anxiety. According to the study, a nap can create a more positive outlook and calm your mind.
Thursday, August 1, 2013
Six Best Foods for Brain
Foods rich in antioxidants and omega 3 fatty acids can improve brain health and memory, experts said. From fruit to fish, here's 6 things according to many studies can strengthen your brain.
1. Green leaves of spinach contains vitamin C and E which studies show increases the ability of the theory / cognitive.
A 200-year study in the Journal of Gerontology showed that mice given vitamin E supplements has increased 500 to 900 percent in the brain and nerve tissues for eight months, as well as increased release of dopamine in the brain, the hormone "pleasure" is to control the flow of information to some sections otak.Dan a 2000 study in the Journal of Brain Research found that aging rats and have a problem with age such as lack of memory and movement can be restored after they were given supplements such as spinach, strawberies and blueberries.Untuk more quickly improve brain health and slow cognitive decline , eat green leaves, berries, nuts and fish.
2. Coffee and Tea.
Research shows that tea and coffee can prevent Alzheimer's disease and improve cognitive abilities.
A 2010 study in the Journal of Alzheimer's Disease found that when researchers gave the mice to a coffee full of caffeine that have Alzheimer's, the result is the disease or slowing its development was never developed. Based on that, the coffee may be a therapeutic treatment for people suffering from Alzheimer.Teh also protects the brain. Tea drinkers better results on tests of memory and information processing than non-tea drinkers, according to a study in 2010 on 716 Chinese adults aged 55 years and over in the Journal of Nutrition, Health and Aging.
3. Fish.
Although research shows that taking supplements of fish Minyal may not slow cognitive decline in people with Alzheimer disease, other studies have shown that eating fish rich in omega 3 fatty acids can help slow the cognitive decline that comes with umur.Penelitian in 2005 in the Journal Archives of Neurology found that people aged 65 years and older who ate two fish meals a week for 6 years had a 13 percent reduction in cognitive decline, compared with those who did not eat fish regularly. And those who ate fish once a week had a 10 percent reduction in the decline kognitif.Ikan rich in vitamin B12 are also good to protect from Alzheimer's, according to the 2010 study in the journal Neurology.
4. Berries.
2010 study in the Journal of Agricultural and Food Chemistry found after 12 weeks of consuming wild blueberries juice, nine middle-aged people who have memory problems showed better learning and memory ability of a middle-aged group who did not eat the supplements. Consuming blueberries group also showed a reduction in symptoms depresi.Sebuah 2009 report on Journall of Nutrition, researchers found that blueberries and strawberries are rich in antioxidants, can reduce in cells associated with aging and increase the ability to tell in the brain.
5. Carrots.
Carrots are not only good for the eyes, but also for the brain. Carrots are rich in luteolin, which can reduce memory loss due to age and reduce inflammation in the brain, according to research published in 2010 in the Journal of Nutrition. In addition to carrots, olive oil, pepper, pepper, and celery are also high in luteolin.
6. Walnut, a kind of canary.
In the 2009 study in the Journal of Nutrition found that consumption of nuts can reverse memory decline with age as much as 2 percent, including the brain's ability to function and process informasi.Pada dipresentasika research in 2010 at the International Conference on Alzheimer's Disease reported bahwatikus with Alzheimer's disease showed improvement in learning, memory and motor coordination after being fed walnut.Walnut rich in antioxidants, which researchers are able to resist brain damage DNA by free radicals in our body.
1. Green leaves of spinach contains vitamin C and E which studies show increases the ability of the theory / cognitive.
A 200-year study in the Journal of Gerontology showed that mice given vitamin E supplements has increased 500 to 900 percent in the brain and nerve tissues for eight months, as well as increased release of dopamine in the brain, the hormone "pleasure" is to control the flow of information to some sections otak.Dan a 2000 study in the Journal of Brain Research found that aging rats and have a problem with age such as lack of memory and movement can be restored after they were given supplements such as spinach, strawberies and blueberries.Untuk more quickly improve brain health and slow cognitive decline , eat green leaves, berries, nuts and fish.
2. Coffee and Tea.
Research shows that tea and coffee can prevent Alzheimer's disease and improve cognitive abilities.
A 2010 study in the Journal of Alzheimer's Disease found that when researchers gave the mice to a coffee full of caffeine that have Alzheimer's, the result is the disease or slowing its development was never developed. Based on that, the coffee may be a therapeutic treatment for people suffering from Alzheimer.Teh also protects the brain. Tea drinkers better results on tests of memory and information processing than non-tea drinkers, according to a study in 2010 on 716 Chinese adults aged 55 years and over in the Journal of Nutrition, Health and Aging.
3. Fish.
Although research shows that taking supplements of fish Minyal may not slow cognitive decline in people with Alzheimer disease, other studies have shown that eating fish rich in omega 3 fatty acids can help slow the cognitive decline that comes with umur.Penelitian in 2005 in the Journal Archives of Neurology found that people aged 65 years and older who ate two fish meals a week for 6 years had a 13 percent reduction in cognitive decline, compared with those who did not eat fish regularly. And those who ate fish once a week had a 10 percent reduction in the decline kognitif.Ikan rich in vitamin B12 are also good to protect from Alzheimer's, according to the 2010 study in the journal Neurology.
4. Berries.
2010 study in the Journal of Agricultural and Food Chemistry found after 12 weeks of consuming wild blueberries juice, nine middle-aged people who have memory problems showed better learning and memory ability of a middle-aged group who did not eat the supplements. Consuming blueberries group also showed a reduction in symptoms depresi.Sebuah 2009 report on Journall of Nutrition, researchers found that blueberries and strawberries are rich in antioxidants, can reduce in cells associated with aging and increase the ability to tell in the brain.
5. Carrots.
Carrots are not only good for the eyes, but also for the brain. Carrots are rich in luteolin, which can reduce memory loss due to age and reduce inflammation in the brain, according to research published in 2010 in the Journal of Nutrition. In addition to carrots, olive oil, pepper, pepper, and celery are also high in luteolin.
6. Walnut, a kind of canary.
In the 2009 study in the Journal of Nutrition found that consumption of nuts can reverse memory decline with age as much as 2 percent, including the brain's ability to function and process informasi.Pada dipresentasika research in 2010 at the International Conference on Alzheimer's Disease reported bahwatikus with Alzheimer's disease showed improvement in learning, memory and motor coordination after being fed walnut.Walnut rich in antioxidants, which researchers are able to resist brain damage DNA by free radicals in our body.
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