Formula 88888 Liow Tiong Lai

Assalamualaikum, selamat bertemu sekali lagi, maaf juga lama tidak 'update'

Bagaimana kesihatan jasmani kita? Elokkah?
Bagaimana kesihatan fikiran kita? Elokkah?
Bagaimana kesihatan sosial kita? Elokkah?

Menurut World Health Organization (WHO) pada 1947 telah mengistilahkan SIHAT adalah dimana keadaan fizikal/jasmani, mental/fikiran dan kesejahteraan-sosial dan tiada kehadiran penyakit.


Pada 17 Jan yg lalu, semasa membaca berita di BH Online. Tertarik dgn laporan ini, (Kurangkan pengambilan kalori: Liow ), Menteri Kesihatan, Datuk Seri Liow Tiong Lai menasihati supaya kaum Cina di Malaysia cakna akan pemakanan mereka pada musim perayaan ini.

Read more...

THE HARM OF MSG- monosodium glutamate

Monosodium Glutamate (MSG)

Monosodium Glutamate or MSG is a man-made flavor enhancer. It is now recognized by many in the medical profession as an excitotoxin – a type of drug which damages brain cells. It was first created in 1908 by Dr Kikunae Ikeda in Japan . The Japanese had been adding Kombu, a type of seaweed, to their foods as a flavor enhancer for over a thousand years. Dr Ikeda isolated the compound from Kombu which made the food taste better – it was glutamate. He founded the Ajinomoto Company to make and sell this new flavor enhancer – monosodium glutamate.

The Americans discovered MSG during the Second World War and soon began to mass produce it and add it to food. No significant studies were performed at the time to test the safety of this new additive.

Scientists calculate that MSG usage in foods has doubled every decade and that hundreds of thousands of tons of MSG are added to our food each year.

MSG Facts
Glutamate is found naturally in many vegetables, but in very small amounts. This glutamate is a vital neurotransmitter - a chemical which allows communication between neurons – cells in the brain. There are in fact glutamate receptors in every major human organ.

Natural glutamate consists of two amino acids – glutamic acid and glutamine, which are bound up in the protein molecules of a food. In the body, these proteins are slowly broken down which means the glutamate is produced gradually and can be absorbed naturally.

Man-made MSG contains much higher levels of glutamate than occurs naturally in foods. MSG is not bound in a protein molecule – it is free and is therefore absorbed by the body at a faster level than natural glutamate.

If too much glutamate is consumed, the body normally pumps the excess glutamate out of the neurons and into the surrounding helper cells – astrocytes. However, if the levels of glutamate are too high, as occurs when the body ingests MSG, the body cannot pump out the excess and the neurons become over-stimulated and die.

This effect is particularly noted in the hypothalamus and temporal lobes of the brain. These are the parts of the brain which control such body functions as: behavior, emotions, immunity, the sleep cycle, hormones, puberty and short-term memory to name a few.


MSG Research

All independent research has proven that MSG kills neurons and thus has an adverse effect on health in a variety of animals and in humans. This research has also shown that humans absorb MSG more rapidly and completely than other species and that a child's brain is four times more sensitive to MSG damage than an adult.

MSG research in 1969 led to MSG being banned from baby foods.

In the 1970's the manufacturers of MSG started to fund their own research through the International Glutamate Technical Committee to defend the safety of MSG. Most scientists consider this research to be flawed. They argue that this research is not peer reviewed and that the methods of testing are often dubious. For example, during research conducted in the 1970's monkeys were fed with MSG in such high amounts that they vomited most of it and so ingested less than in the independent research. The researchers also gave the monkeys an anesthetic which counter-acted the effects of MSG on the brain.

Not a single piece of non-industry funded research has found MSG to be safe.

Where can I find MSG?
MSG is found in most processed foods such as soups, junk food, fast foods. It is found in stocks, flavorings, spices, seasonings, bouillon, canned tuna fish, salad dressings, processed meats, crackers and frozen desserts. Accent is a trade name for MSG seasoning. E621 is used on labels in Europe to signify MSG.

MSG is only listed on the label if it is a separate ingredient in the food. In many cases, MSG is ‘hidden' because it is included as part of the other ingredients on the label.

The following additives always contain MSG:
Potassium Glutamate
Hydrolyzed protein
Hydrolyzed Vegetable protein (HVP)
Hydrolyzed plant protein
Hydrolyzed oat flour
Textured Protein
Yeast Extract
Autolyzed Yeast
Plant protein extract
Sodium caseinate
Calcium caseinate.
Hydrolyzed means that the vegetables have been boiled in a vat of sulphuric acid before being neutralized with caustic soda to produce a brown sludge. This sludge is then allowed to dry to a powder which is high in glutamate and other known carcinogens. Finally MSG is usually added.

When HVP is concentrated to 99% glutamic acid, it is known as MSG and must be labeled as MSG. At any concentration less than this the MSG content does not have to be revealed on labels.

Health dangers associated with MSG
Independent research has identified the following adverse reactions to MSG
Headaches/migraines

Lethargy

Sleepiness

Anxiety

Panic attacks

Mental confusion/disorientation

Insomnia

Nausea/vomiting

Diarrhea

Stomach cramps

Irritable bowel syndrome

Bloating

Asthma attacks

Shortness of breath

Chest pain or tightness

Runny nose/sneezing

Extreme dryness of the mouth

Hives or rash

Palpitations

Flushing

Mouth lesions

MSG has been shown to cause lesions on the brain, especially in children. These lesions cause cognitive, endocrinological and emotional abnormalities. In children excess glutamate affects the growth cones on neurons. Growth cones are vital in laying down chemical pathways in the brain to enable the brain to operate effectively. Studies show that rats who had been fed MSG from birth could not escape mazes or discriminate between stimuli as well as non MSG fed rats. The implications for human children are that MSG could seriously affect their cognitive skills and cause learning difficulties.
Many Medical Practitioners recommend the following people avoid MSG;
infants

children

pregnant women

women of childbearing age

obese people (animals given MSG became overweight)

people with hypoglycemia (removing excess glutamate uses up more glucose)

people with low brain energy (excess glutamate prevents glucose getting to the brain)

people with learning difficulties (glutamate affects the growth cones in neurons)

migraine or headache sufferers

asthma or allergy sufferers

sufferers of a brain disease such as Alzheimer's

sufferers of tinnitus or Meniere's disease

sufferers of most chronic illnesses

people who are health conscious.
What is MSG Sensitivity?

MSG sensitivity has been described as a powerful drug reaction. Highly sensitive people cannot tolerate even the naturally occurring amounts of glutamate such as can be found in tomatoes and mushrooms without having an immediate reaction. These people should obviously take all steps to avoid ingesting MSG. The MSG industry believes that the only people who suffer adverse reactions to MSG are people with MSG Sensitivity.
Diagnosis of MSG Sensitivity can be difficult because:
None of the symptoms of MSG toxicity, as listed above, are caused exclusively by MSG. They can be caused by other physical conditions or food additives and be exacerbated by the MSG.

Reactions to MSG can take place up to 72 hours after ingestion.

Reactions are related to the amount of MSG ingested; some people can eat MSG safely in one meal a week, or a day, but if they eat two meals a day they will react

It can be hard to pinpoint MSG reactions due to MSG often being hidden in foods.

Scientists have proven that everyone does react to MSG – it all depends on the dose of MSG given. People who do not suffer an immediate or acute reaction to the substance will, scientists believe, suffer brain cell damage which can lead to long-term health problems as detailed above.


Monosodium Glutamate (MSG) Resources
Information and resources for further MSG research:

www.holisticmed.com/msg
www.msgmyth.com

www.truthinlabeling.org

www.curezone.com/foods/msg.asp

www.nomsg.com

Read more...

Gastrik bukan alasan tidak puasa

Oleh: SHAFINAZ SHEIKH MAZNAN

ANTARA rungutan yang sering kedengaran Ramadhan ini adalah gastritis. Gastrik popular pada bulan Ramadan ini apabila ramai yang menjadikannya alasan untuk tidak berpuasa. Maka, berbondong-bondonglah orang Islam yang tidak berpuasa diangkut dengan van mayat kerana mengingkari syariat Islam itu. Pesakit gastrik selalunya ragu-ragu untuk menjalankan ibadah puasa pada bulan Ramadan kerana fitrahnya sebagai gangguan yang berkaitan dengan pola pemakanan, sedangkan puasa bererti mengubah pola makan. Bolehkah pesakit gastrik berpuasa? Tidakkah puasa akan memburukkan lagi penyakit itu? Demikian antara soalan- soalan yang sering diajukan.

Puasa merehatkan saluran pencernaan (usus) serta enzim dan hormon yang biasanya bekerja untuk mencerna makanan secara terus-menerus selama lebih kurang 18 jam, kecuali tidur. Dengan berpuasa, organ penting itu dapat beristirahat selama lebih kurang 14 jam. Selama masa itu, tidak ada makanan dan minuman yang masuk ke dalam sistem pencernaan kita.

Selagi penyakit gastrik itu belum memasuki tahap kronik atau masih dalam peringkat ringan, pesakit boleh sahaja menjalankan ibadah puasa dengan sempurna asalkan tahu caranya.

Pakar Perunding Kanan Perubatan Gastroenterologi dan Ketua Jabatan Perubatan Hospital Putrajaya, Datuk Dr. Ahmad Shukri Datuk Md. Salleh berkata, gastritis bukanlah satu penyakit tetapi ia merupakan satu kumpulan keadaan di mana kesemuanya mempunyai ciri-ciri yang sama iaitu inflamasi di dalam lapisan perut anda. Secara amnya, inflamasi terjadi akibat jangkitan bakteria yang sama dengan ulser perut. Faktor-faktor lain yang menyumbang kepada gastritis termasuklah kecederaan traumatik dan penggunaan pil penahan sakit secara kerap.

Walaupun terdapat banyak keadaan yang dikaitkan dengan gastritis, tanda- tanda dan simptom-simptom penyakit ini adalah sama iaitu rasa perit di bahagian atas abdomen dan kadangkala kembung, sendawa, rasa mual atau muntah-muntah. Dalam beberapa kes, gastritis boleh mengakibatkan ulser dan meningkatkan risiko kanser perut. Bagi kebanyakan orang, gastritis tidaklah serius dan ia akan pulih dengan cepat apabila diberi rawatan, ujar beliau. Menurutnya, serangan gastrik terjadi apabila produksi asid perut secara berlebihan sehingga menyebabkan lapisan perut mengalami iritasi. Dalam tempoh berpuasa terutamanya setelah enam hingga lapan jam perut kosong, akan terjadi peningkatan asid perut yang dapat menyebabkan gejala sakit gastrik. Di hari-hari awal bulan Ramadhan, orang yang tidak mengalami penyakit gastrik pun kadang-kadang merasakan perutnya kembung, pedih atau sedikit memulas. Ini kerana, perut melalui proses pengubahsuaian pola makan saat berpuasa.

Biasanya, memasuki akhir minggu pertama, gangguan ini akan hilang dengan sendirinya kerana tubuh sudah mampu menyesuaikan diri. Pada orang yang sihat, keadaan ini dapat diatasi dengan pilihan makanan yang tepat saat berbuka dan sahur serta kegiatan yang tidak menyebabkan terjadinya peningkatan udara di dalam perut serta peningkatan asid perut. Bagi individu yang memang terdapat kelainan organik, puasa akan memburukkan keadaan sakit perutnya jika tidak diubati dengan tepat. Tetapi jika sakit perutnya diubati, dapatlah mereka melakukan ibadah puasa seperti orang normal. Dr. Ahmad Shukri berkata, untuk menghindari keadaan lebih parah, hindar makanan dan minuman yang dapat merangsang asid perut misalnya makanan pedas, berasid dan berkafeina seperti kopi. Hindari juga stres kerana ini pun

berupaya mencetuskan pengeluaran asid perut secara berlebihan. Selama berpuasa, jangan abaikan zat makanan. Lalu ketika berbuka, makanlah secara bertahap, dengan menerapkan teknik-teknik pola makan antigastrik seperti makan sahur tidak terlalu kenyang kerana akan lebih merangsang perut, namun perlu mengandungi cukup karbohidrat, jelasnya. Pesakit gastrik boleh berbuka dengan pelbagai jenis kuih ataupun minuman yang manis tetapi jangan terlalu manis atau terlalu banyak sekali gus kerana akan merangsang produksi asid perut secara mendadak. Ada baiknya porsi berbuka dibahagi kepada dua iaitu waktu maghrib dan sesudah solat tarawih. Pada saat berbuka puasa, yang pertama kali masuk ke perut cukuplah seperti buah tamar, makanan ringan atau cairan seperti teh manis panas atau sepotong kuih. Pascasalat maghrib, barulah makan nasi dengan lauk-pauk secukupnya disertai buah- buahan yang tidak masam. Terdapat juga jenis buah yang boleh membantu memperkuat daya tahan perut terhadap serangan gastrik di antaranya avokado dan pisang raja. Setelah solat tarawih, makanlah makanan yang lebih ringan seperti kuih- muih dan segelas susu coklat. Bagi pesakit radang, saluran pemakanan esofagus akibat refluk asid, elakkan makan lewat malam sebelum tidur kerana ia akan meningkatkan kadar asid yang akan naik dari perut ke saluran esofagus yang menyebabkan rasa masam di mulut atau panas di belakang dada.

Dewasa ini, ubat penyakit gastrik terutama yang diperlukan untuk mengendalikan asid perut mempunyai masa kerja yang panjang, sekitar 12 jam sekali gus memudahkan pengaturannya selama bulan puasa. Antara medikasi untuk meneutralkan asid perut sama ada antasid, penghalang asid, perencat pam proton dan agen cytoprotective. Ubat sebaiknya diberikan waktu subuh sesudah makan sahur, dan bila perlu ditambah sesudah berbuka puasa. Pesakit yang sebelum ini tidak mempunyai masalah dengan perut tidak perlu takut akan mengalami sakit gastrik saat berpuasa, bahkan puasa akan membuat pencernaannya lebih sihat. Ubat-ubatan untuk gastrik juga tidak diperlukan untuk pesakit yang tidak ada masalah dengan penyakitnya itu selama melaksanakan puasa Ramadan. Biasanya dengan berpuasa, keluhan sakit gastrik berkurang dan berasa lebih sihat semasa berpuasa kerana pemakanan menjadi lebih teratur sebulan ini. Kebiasaan makan makanan ringan dan minum soda pasti tidak dilakukan pada waktu pagi, siang dan petang hari kerana sedang berpuasa. Umumnya juga, orang yang berpuasa akan lebih banyak bersabar dan mengendalikan stres, menyebabkan pesakit dapat berpuasa dengan baik dan keluhannya akan berkurang.

Tip makanandan minuman

* Hindari makanan dan minuman yang banyak mengandung gas dan terlalu banyak serat, antara lain sayuran tertentu (sawi, brokoli), buah-buahan tertentu (nangka, pisang embun), makanan berserat tertentu (kedondong, buah yang dikeringkan), minuman yang mengandung gas (seperti minuman bersoda).

* Elakkan juga makanan yang merangsang pengeluaran asid perut antara lain kopi, cuka, sari buah sitrus dan susu.

* Hindari makanan yang sukar dicerna yang dapat memperlambat pengosongan perut kerana ini dapat menyebabkan peningkatan peregangan di perut yang akhirnya dapat meningkatkan asid perut, antara lain makanan berlemak, coklat dan keju.

* Elakkan makanan yang secara langsung merosakkan dinding perut iaitu makanan yang mengandungi cuka dan pedas, lada putih dan rempah- ratus yang merangsang.

* Hindari makanan yang melemahkan kerongkong bawah sehingga menyebabkan cairan perut dapat naik ke kerongkong, antara lain alkohol, coklat, makanan tinggi lemak dan bergoreng.

* Selain makanan minuman di atas, ada beberapa sumber karbohidrat yang harus dihindari pesakit gastrik antara lain beras pulut, mi, bihun, jagung, ubi, ubi kayu, keladi serta dodol.

Aktiviti yang meningkatkan gas di dalam perut juga harus dihindari, antara lain makan gula-gula yang mengandungi minyak perangsang tumbuh- tumbuhan terutamanya lobak. Tabiat merokok hanya akan meningkatkan gas di dalam perut. Secara umum, konsep pemberian makanan untuk pesakit dengan gangguan pencernaan adalah dalam hidangan yang kerap tetapi sedikit. Hal ini sukar dilaksanakan selama berpuasa. Oleh kerana itu, yang terpenting adalahmenghindarkan diri dari makanan dan minuman yang boleh memburukkan gastrik.

Read more...

THE HARM OF MONOSODIUM GLUTAMATE

Monosodium Glutamate (MSG)

Monosodium Glutamate or MSG is a man-made flavor enhancer. It is now recognized by many in the medical profession as an excitotoxin – a type of drug which damages brain cells. It was first created in 1908 by Dr Kikunae Ikeda in Japan . The Japanese had been adding Kombu, a type of seaweed, to their foods as a flavor enhancer for over a thousand years. Dr Ikeda isolated the compound from Kombu which made the food taste better – it was glutamate. He founded the Ajinomoto Company to make and sell this new flavor enhancer – monosodium glutamate.

The Americans discovered MSG during the Second World War and soon began to mass produce it and add it to food. No significant studies were performed at the time to test the safety of this new additive.

Scientists calculate that MSG usage in foods has doubled every decade and that hundreds of thousands of tons of MSG are added to our food each year.

MSG Facts
Glutamate is found naturally in many vegetables, but in very small amounts. This glutamate is a vital neurotransmitter - a chemical which allows communication between neurons – cells in the brain. There are in fact glutamate receptors in every major human organ.

Natural glutamate consists of two amino acids – glutamic acid and glutamine, which are bound up in the protein molecules of a food. In the body, these proteins are slowly broken down which means the glutamate is produced gradually and can be absorbed naturally.

Man-made MSG contains much higher levels of glutamate than occurs naturally in foods. MSG is not bound in a protein molecule – it is free and is therefore absorbed by the body at a faster level than natural glutamate.

If too much glutamate is consumed, the body normally pumps the excess glutamate out of the neurons and into the surrounding helper cells – astrocytes. However, if the levels of glutamate are too high, as occurs when the body ingests MSG, the body cannot pump out the excess and the neurons become over-stimulated and die.

This effect is particularly noted in the hypothalamus and temporal lobes of the brain. These are the parts of the brain which control such body functions as: behavior, emotions, immunity, the sleep cycle, hormones, puberty and short-term memory to name a few.


MSG Research

All independent research has proven that MSG kills neurons and thus has an adverse effect on health in a variety of animals and in humans. This research has also shown that humans absorb MSG more rapidly and completely than other species and that a child's brain is four times more sensitive to MSG damage than an adult.

MSG research in 1969 led to MSG being banned from baby foods.

In the 1970's the manufacturers of MSG started to fund their own research through the International Glutamate Technical Committee to defend the safety of MSG. Most scientists consider this research to be flawed. They argue that this research is not peer reviewed and that the methods of testing are often dubious. For example, during research conducted in the 1970's monkeys were fed with MSG in such high amounts that they vomited most of it and so ingested less than in the independent research. The researchers also gave the monkeys an anesthetic which counter-acted the effects of MSG on the brain.

Not a single piece of non-industry funded research has found MSG to be safe.

Where can I find MSG?
MSG is found in most processed foods such as soups, junk food, fast foods. It is found in stocks, flavorings, spices, seasonings, bouillon, canned tuna fish, salad dressings, processed meats, crackers and frozen desserts. Accent is a trade name for MSG seasoning. E621 is used on labels in Europe to signify MSG.

MSG is only listed on the label if it is a separate ingredient in the food. In many cases, MSG is ‘hidden' because it is included as part of the other ingredients on the label.

The following additives always contain MSG:
Potassium Glutamate
Hydrolyzed protein
Hydrolyzed Vegetable protein (HVP)
Hydrolyzed plant protein
Hydrolyzed oat flour
Textured Protein
Yeast Extract
Autolyzed Yeast
Plant protein extract
Sodium caseinate
Calcium caseinate.
Hydrolyzed means that the vegetables have been boiled in a vat of sulphuric acid before being neutralized with caustic soda to produce a brown sludge. This sludge is then allowed to dry to a powder which is high in glutamate and other known carcinogens. Finally MSG is usually added.

When HVP is concentrated to 99% glutamic acid, it is known as MSG and must be labeled as MSG. At any concentration less than this the MSG content does not have to be revealed on labels.

Health dangers associated with MSG
Independent research has identified the following adverse reactions to MSG
Headaches/migraines

Lethargy

Sleepiness

Anxiety

Panic attacks

Mental confusion/disorientation

Insomnia

Nausea/vomiting

Diarrhea

Stomach cramps

Irritable bowel syndrome

Bloating

Asthma attacks

Shortness of breath

Chest pain or tightness

Runny nose/sneezing

Extreme dryness of the mouth

Hives or rash

Palpitations

Flushing

Mouth lesions

MSG has been shown to cause lesions on the brain, especially in children. These lesions cause cognitive, endocrinological and emotional abnormalities. In children excess glutamate affects the growth cones on neurons. Growth cones are vital in laying down chemical pathways in the brain to enable the brain to operate effectively. Studies show that rats who had been fed MSG from birth could not escape mazes or discriminate between stimuli as well as non MSG fed rats. The implications for human children are that MSG could seriously affect their cognitive skills and cause learning difficulties.
Many Medical Practitioners recommend the following people avoid MSG;
infants

children

pregnant women

women of childbearing age

obese people (animals given MSG became overweight)

people with hypoglycemia (removing excess glutamate uses up more glucose)

people with low brain energy (excess glutamate prevents glucose getting to the brain)

people with learning difficulties (glutamate affects the growth cones in neurons)

migraine or headache sufferers

asthma or allergy sufferers

sufferers of a brain disease such as Alzheimer's

sufferers of tinnitus or Meniere's disease

sufferers of most chronic illnesses

people who are health conscious.
What is MSG Sensitivity?

MSG sensitivity has been described as a powerful drug reaction. Highly sensitive people cannot tolerate even the naturally occurring amounts of glutamate such as can be found in tomatoes and mushrooms without having an immediate reaction. These people should obviously take all steps to avoid ingesting MSG. The MSG industry believes that the only people who suffer adverse reactions to MSG are people with MSG Sensitivity.
Diagnosis of MSG Sensitivity can be difficult because:
None of the symptoms of MSG toxicity, as listed above, are caused exclusively by MSG. They can be caused by other physical conditions or food additives and be exacerbated by the MSG.

Reactions to MSG can take place up to 72 hours after ingestion.

Reactions are related to the amount of MSG ingested; some people can eat MSG safely in one meal a week, or a day, but if they eat two meals a day they will react

It can be hard to pinpoint MSG reactions due to MSG often being hidden in foods.

Scientists have proven that everyone does react to MSG – it all depends on the dose of MSG given. People who do not suffer an immediate or acute reaction to the substance will, scientists believe, suffer brain cell damage which can lead to long-term health problems as detailed above.


Monosodium Glutamate (MSG) Resources
Information and resources for further MSG research:

www.holisticmed.com/msg

www.msgmyth.com

www.truthinlabeling.org

www.curezone.com/foods/msg.asp

www.nomsg.com

Read more...