To Restore Your Gut Bacteria and Health rememder the saying of Messenger of Allah Muhammad pbuh ; "No man fills a container worse than his stomach. A few morsels that keep his back upright are sufficient for him. If he has to, then he should keep one-third for food, one-third for drink and one-third for his breathing.“ [At-Tirmidhi] . Also remember the saying of Hippocrates 460 BC - 370 BC : "Let thy food be thy medicine and thy medicine be thy food". And this saying by Moses Maimonides, the great 12th century physician : "No illness which can be treated by diet should be treated by any other means”.
Learn more about the risks of poor diet, and how changes in nutrition policy could better support the health of all Canadians. In this webinar Dr. Norman R.C. Campbell, MD, will review some of the issues Canadians face when trying to eat healthy food and what types of food policies are required to improve the food environment in Canada.
Watch the full webinar recording at https://explore.ucalgary.ca/let-food-be-thy-medicine-diet-and-disease
Development of Nutraceuticals & functional foodsEkta Belwal
“Nutraceuticals” & “Health food” shops has grown enormously, fostered by wide media coverage of their benefits. There has been a boom in their sales as patients rush to self-medicate, either in the hope that these products will be effective in treating diseases unsatisfactorily treated with pharmaceuticals, or that the adverse effects of some pharmaceuticals may be avoided.
Credit: www.foodinsight.org
Functional food Energy Diet (http://www.beautysane.com/UK/products.html) meet high standard ISO 9001.
* Meal substitutes for you to cook
* Around 20 flavors for varied gourmet meals
* Enriched with 23 vitamins and minerals
* Haute Digestibilité (HD), an exclusive and patented system of highly digestible products
* Each meal costs less than £3
* Made in France
* Guaranteed: no preservatives, artificial colouring, aspartame or glutamate
To order, Whatsapp +971-55-9483654
Learn more about the risks of poor diet, and how changes in nutrition policy could better support the health of all Canadians. In this webinar Dr. Norman R.C. Campbell, MD, will review some of the issues Canadians face when trying to eat healthy food and what types of food policies are required to improve the food environment in Canada.
Watch the full webinar recording at https://explore.ucalgary.ca/let-food-be-thy-medicine-diet-and-disease
Development of Nutraceuticals & functional foodsEkta Belwal
“Nutraceuticals” & “Health food” shops has grown enormously, fostered by wide media coverage of their benefits. There has been a boom in their sales as patients rush to self-medicate, either in the hope that these products will be effective in treating diseases unsatisfactorily treated with pharmaceuticals, or that the adverse effects of some pharmaceuticals may be avoided.
Credit: www.foodinsight.org
Functional food Energy Diet (http://www.beautysane.com/UK/products.html) meet high standard ISO 9001.
* Meal substitutes for you to cook
* Around 20 flavors for varied gourmet meals
* Enriched with 23 vitamins and minerals
* Haute Digestibilité (HD), an exclusive and patented system of highly digestible products
* Each meal costs less than £3
* Made in France
* Guaranteed: no preservatives, artificial colouring, aspartame or glutamate
To order, Whatsapp +971-55-9483654
The low FODMAP diet for irritable bowel syndrome: from evidence to practice Robin Allen
At the end of this session, participants will
be able to:
– Describe the mechanisms of action and
evidence for the use of the low FODMAP diet
in patients with irritable bowel syndrome
– Be familiar with the concepts of the 3 phases
for implementing the low FODMAP diet
– Discuss ways in which the diet could be
modified to suit the needs of the individual
This powerpoint provides "Choose My Plate" informative slides and student activities. Note- The information in this lesson will require multiple days to cover. Please review the materials in advance and decide which activities you would like to include. Computer lab or cart access is required for many of the projects and activities.
Bangladeshi Student's Standpoint on Junk Food Consumption and Social BehaviourIOSRJPBS
Consumption of takeaway and fast food by young adolescents is no longer confined to the developed countries; it has spread to the developing countries as well. The culture of fast food consumption has replaced the traditional meal among university students and is a great public health concern. Excessive consumption of fast food is responsible for obesity epidemics and the cause of a dramatic increase of obesity-related diseases. A cross-sectional study was carried out from March to December, 2015 among students attending in five established Universities of Bangladesh, Dhaka University, Jahangirnagar University, American International University of Bangladesh, Gono University and Sher-e-Bangla Agriculture University. The aim of the present study was to examine the preference, prevalence and pattern of fast food consumption among the students. The prevalence of fast food consumption among those students was 98.5%, and 43.3% of their pocket money was spent on its purchase. The important factors for the preference of fast food include good taste, easy accessibility, increased convenience, and pocket friendly in nature. Approximately 22% of the respondents mentioned that they consumed fast food 4 days per week and more than one-fifth had the meal every day. Fifty four percent of the respondents skipped their breakfast due to a variety of reasons including class pressure and had fast food after finishing their classes, either from varsity canteens or other fast-food outlets. Though 98% of the students were well informed about the negative effects associated with excessive fast food consumption, they were still profoundly addicted to it. Specific health education programs, dietary guidelines and effective public awareness campaigns could be initiated to address the unhealthy lifestyle of university students and improve their health
Do you find yourself saying, "No one knows me better than myself?" Well, it's time that someone did! This personalized guide will help you learn about your unhealthy eating habits and the ways that they may be hurting both you and those around you. If you're tired of feeling dissatisfied with your body or struggling to lose weight, this book will teach you all the essential tools for changing your course. With helpful tips on cooking healthy meals, managing stress levels, and finding balance in life - this book delivers everything needed for a long term change.
The low FODMAP diet for irritable bowel syndrome: from evidence to practice Robin Allen
At the end of this session, participants will
be able to:
– Describe the mechanisms of action and
evidence for the use of the low FODMAP diet
in patients with irritable bowel syndrome
– Be familiar with the concepts of the 3 phases
for implementing the low FODMAP diet
– Discuss ways in which the diet could be
modified to suit the needs of the individual
This powerpoint provides "Choose My Plate" informative slides and student activities. Note- The information in this lesson will require multiple days to cover. Please review the materials in advance and decide which activities you would like to include. Computer lab or cart access is required for many of the projects and activities.
Bangladeshi Student's Standpoint on Junk Food Consumption and Social BehaviourIOSRJPBS
Consumption of takeaway and fast food by young adolescents is no longer confined to the developed countries; it has spread to the developing countries as well. The culture of fast food consumption has replaced the traditional meal among university students and is a great public health concern. Excessive consumption of fast food is responsible for obesity epidemics and the cause of a dramatic increase of obesity-related diseases. A cross-sectional study was carried out from March to December, 2015 among students attending in five established Universities of Bangladesh, Dhaka University, Jahangirnagar University, American International University of Bangladesh, Gono University and Sher-e-Bangla Agriculture University. The aim of the present study was to examine the preference, prevalence and pattern of fast food consumption among the students. The prevalence of fast food consumption among those students was 98.5%, and 43.3% of their pocket money was spent on its purchase. The important factors for the preference of fast food include good taste, easy accessibility, increased convenience, and pocket friendly in nature. Approximately 22% of the respondents mentioned that they consumed fast food 4 days per week and more than one-fifth had the meal every day. Fifty four percent of the respondents skipped their breakfast due to a variety of reasons including class pressure and had fast food after finishing their classes, either from varsity canteens or other fast-food outlets. Though 98% of the students were well informed about the negative effects associated with excessive fast food consumption, they were still profoundly addicted to it. Specific health education programs, dietary guidelines and effective public awareness campaigns could be initiated to address the unhealthy lifestyle of university students and improve their health
Do you find yourself saying, "No one knows me better than myself?" Well, it's time that someone did! This personalized guide will help you learn about your unhealthy eating habits and the ways that they may be hurting both you and those around you. If you're tired of feeling dissatisfied with your body or struggling to lose weight, this book will teach you all the essential tools for changing your course. With helpful tips on cooking healthy meals, managing stress levels, and finding balance in life - this book delivers everything needed for a long term change.
Vegan blogger, TV presenter and cook book author Kirly-Sue (aka Susanne Kirlew) is running a series of seminars that helps people to make the transition from eating meat and fish to veganism, a plant based diet.
This informal interactive seminars answer questions like:
Do you want to be a vegan but don't know how?
Are you bored of eating the same thing over and over again?
Would you like a list of ten things to know before becoming vegan?
Do you need a meal planner and some tasty recipes?
Want to know how vegans get their protein?
Come along to this seminar to get the basics that will start you on the road to a lifestyle that makes such a huge difference to everyone! .. so if you think being vegan is all about boring, bland tofu and buck wheat, Kirly-Sue has some wonderful hints and tips you will LOVE.
This action packed, fun filled course is interactive with lots of information, prizes, recipes, meals plans and a few vegan snacks to sample.
Suitable for all ages (children age 16 and under must be accompanied by an adult)
You will Get:
- Recipe Sheets
- Goody Bag
- Access to an exclusive members only Facebook group
- Lots of hints, tips and information
Grab the Free Paleo Diet Discoveries Report and discover the secrets of one of the hottest diets to hit the market. You will learn why eating like a caveman can greatly improve your health and help manage your weight.
There are many reasons for wanting to eat a healthy diet and healthy
foods. The long-familiar ones are weight loss and all around general
wellness, but the benefits to consuming healthy foods go beyond that.
Get all the info you need here.
Aging is the progressive accumulation of damage to an organism over time leading to disease and death. Aging research has been very intensive in the last years aiming at characterizing the Pathophysiology of aging and finding possibilities to fight age-related diseases. Various theories of aging have been proposed. In the last years advanced glycation end products (AGEs) have received particular attention in this context. AGEs are formed in high amounts in diabetes but also in the physiological organism during aging. Higher levels of diabetic complications are due to poor glycemic control. The incidence and prevalence of diabetes mellitus is rising. About 50% of people with diabetes mellitus are unaware of their condition. Pharmacotherapy and Therapeutic lifestyle change (Diet, Regular exercises, Sunshine, Vitamin D and Calcium normal levels) should be the cornerstone of diabetes management.
Epigenetics, the microbiome and the environmentfathi neana
An epigenome consists of a record of the chemical changes to the DNA and histone proteins of an organism. These changes can be passed down to an organism's offspring via transgenerational epigenetic inheritance. Epigenetics, Gut microbiome and the Environment interplay like a vicious triad.
1- The epigenome is highly sensitive to external environment
2- The epigenome is highly sensitive to internal environment (Microbiome)
3- The microbiome (internal environment) is affected by the external environment
Care of the microbiome seems to be a personal issue but as it is affected by the external environment the issue must be global and a worldwide campaign have to be started.
Covid -19 informations you have to knowfathi neana
With Corona worldwide pandemic the people who exposed to the virus show different reactions some did not catch the virus and among those who catch the virus most of them did not show any symptoms or mild unnoticeable symptoms but some of them show sever manifestations and are killed by this virulent virus. Luckily enough this last group are the minority. The question is not why some people is affected by the virus but th question should be why most of the people are not affected or even those who are affected can defeat the virus and escape its fatal outcome?. To answer this question we have to know some basic facts.
A vitamin is an organic molecule (or related set of molecules) that is anessential micronutrient which an organism needs in small quantities for the proper functioning of its metabolism. Essential nutrients cannot besynthesized in the organism, either at all or not in sufficient quantities, and therefore must be obtained through the diet.
Vitamins are classified as either water-soluble or fat-soluble. In humans there are 13 vitamins: 4 fat-soluble (A, D, E, and K) and 9 water-soluble (8 B vitamins and vitamin C). Water-soluble vitamins dissolve easily in water and, in general, are readily excreted from the body, to the degree that urinary output is a strong predictor of vitamin consumption. Because they are not as readily stored, more consistent intake is important. Fat-soluble vitamins are absorbed through the intestinal tractwith the help of lipids (fats). Vitamins A and D can accumulate in the body, which can result in dangerous hypervitaminosis. Fat-soluble vitamin deficiency due to malabsorption is of particular significance in cystic fibrosis.
Free radicals are electron missing atoms or molecules. It is very unstable and react quickly with other compounds, trying to capture the needed electron to gain stability.
Generally, free radicals attack the nearest stable molecule, "stealing" its electron.
When the "attacked" molecule loses its electron, it becomes a free radical itself, beginning a chain reaction like snowball.
Once the process is started, it can cascade, finally resulting in the disruption of a living cell. The rule of antioxidants is to give electrons to free radicals and neutralize its destructive effects especially on the DNA.
Intermittent fasting had a strong anti inflammatory effect beside the many other benefits. Intermittent fasting is an eating pattern and Interventional strategy where in individuals are subjected to varying periods of fasting. It doesn’t specify which foods you should eat but rather when you should eat them. Intermittent fasting (IF) is an eating pattern that cycles between periods of fasting and eating. It’s currently very popular in the health and fitness community. Recently attracted attention because:
1- Its Evidence-Based Health Benefits
2- Its potential for correcting metabolic Abnormalities
3- Better adherence than other methods
Emerging evidence indicates that impaired cellular energy metabolism is the defining characteristic of nearly all cancers regardless of cellular or tissue origin. In contrast to normal cells, which derive most of their usable energy from oxidative phosphorylation, most cancer cells become heavily dependent on substrate level phosphorylation to meet energy demands. Evidence is reviewed supporting a general hypothesis that genomic instability and essentially all hallmarks of cancer, including anaerobic glycolysis (Warburg effect), can be linked to impaired mitochondrial function and energy metabolism. A view of cancer as primarily a metabolic disease and how autophagy process is activated will impact approaches to cancer management and prevention.
Lastly the question is Why some people have no cancer ? the answer is it is the life style and the diet rich in Healthy fat, Antioxidants, Vitamin C, Salvestrols and many natural remedies.
Free radicals are very unstable and react quickly with other compounds, trying to capture the needed electron to gain stability.
Generally, free radicals attack the nearest stable molecule, "stealing" its electron.
When the "attacked" molecule loses its electron, it becomes a free radical itself, beginning a chain reaction.
Once the process is started, it can cascade, finally resulting in the disruption of a living cell.
The drawbacks of climate change are so overt. The Disturbance of Great Ocean Conveyor currents led to the extreme changes in temperature around the globe in the form of a cooler northern, warmer tropical and cooler snowy winter, warmer summer. Many deaths from hypothermia were reported especially in refugee camps as it is not well equipped. Hypothermia is a medical emergency that occurs when the body loses heat faster than it can produce heat, causing a dangerously low body temperature. Normal body temperature is around 98.6 F (37 C). Hypothermia occurs as the body temperature falls below 95 F (35 C). When body temperature drops, heart, nervous system and other organs can't work normally. Left untreated, hypothermia can eventually lead to complete failure of heart and respiratory system and eventually to death.
Small intestinal bacterial overgrowth (SIBO)fathi neana
Like all healthy ecosystems, Richness of microbiota species characterizes the GI microbiome in healthy individuals. Conversely, a loss in species diversity (Dysbiosis) is a common finding in several disease states. The types of Dysbiosis are: 1- Loss of beneficial bacteria. 2- Overgrowth of potentially pathogenic bacteria. 3- Loss of overall bacterial diversity. 4- Overgrown in an area they’re not supposed to be in like the small intestine (SIBO).
The overgrowth of microbes in the small intestine results in: 1- fermentation of food in the small intestine, producing hydrogen and other gases. 2- They can also degrade the thin mucus layer and come in contact with the gut barrier, causing inflammation and intestinal permeability (Leaky gut). 3- This can lead to a variety of unpleasant symptoms and consequences like food allergies , sensitivities and chronic inflammatory processes. 4- SIBO leads to both maldigestion and malabsorption as the bacteria interfere with normal enzymatic and metabolic activity of the small intestine. 5- Additionally, these bacteria are associated with increased serum endotoxin and bacterial compounds stimulating production of (pro)inflammatory cytokines. 6- Iron is typically absorbed in the duodenum and the jejunum and SIBO can interfere with this absorption resulting in microcytic anemia. 7- Vitamin B12 is absorbed in the ileum and patients with SIBO often have B12 malabsorbtion which leads to megaloblastic anemia and B12 deficiency.
The best treatment for SIBO, like other forms of bacterial imbalance – or DYSBIOSIS is rehabilitating our microbiome.”
Biological diversity, or biodiversity, is the scientific term for the variety and variability of life on Earth. Biodiversity is the key indicator of the health of an ecosystem. Every living thing, including man, is involved in these complex networks of interdependent relationships, which are called ecosystems.
Like all healthy ecosystems, Richness of microbiota species characterizes the GI microbiome in healthy individuals. Conversely, a loss in species diversity is a common finding in several disease states.Microbiota Biodiversity helps us : 1- Combat aggressions from other microorganisms, 2- Maintaining the wholeness of the intestinal mucosa. 3- Plays an important role in the immune system, 4- Performing a barrier effect.5- A healthy and balanced gut microbiota is key to ensuring proper digestive functioning. A gut out of balance means a body out of balance which means illness including Inflammation, Allergies, Infections, Nutrient deficiencies, Weight Gain, Asthma-allergies – Autoimmunity
• Arthritis, Metabolic Bone disease, Skin problems e.g. eczema, Rosacia, Mood disorders - Cognitive decline-Alzheimers and Cancer.
Biological diversity, or biodiversity, is the scientific term for the variety and variability of life on Earth. Biodiversity is the key indicator of the health of an ecosystem. Every living thing, including man, is involved in these complex networks of interdependent relationships, which are called ecosystems.
Like all healthy ecosystems, Richness of microbiota species characterizes the GI microbiome in healthy individuals. Conversely, a loss in species diversity is a common finding in several disease states. Microbiota Biodiversity helps us : 1- Combat aggressions from other microorganisms, 2- Maintaining the wholeness of the intestinal mucosa. 3- Plays an important role in the immune system, 4- Performing a barrier effect.5- A healthy and balanced gut microbiota is key to ensuring proper digestive functioning. A gut out of balance means a body out of balance which means illness including Inflammation, Allergies, Infections, Nutrient deficiencies, Weight Gain, Asthma-allergies – Autoimmunity
• Arthritis, Metabolic Bone disease, Skin problems e.g. eczema, rosacia, Mood disorders - Cognitive decline-Alzheimers and Cancer.
Microbiota, Vitamin D Receptor and Autoimmuityfathi neana
1. Vitamins are substances which usually cannot be made by the body itself.
2. The body synthesizes vitamin D from 7-dehydro-cholesterol. Vitamin D is not a vitamin, it is a Gene-Transcriptional-Activator, a paracrine steroid hormone. It is the primary ligand which activate VDR
3. Deactivated VDR causes down regulation of the innate immunity. The burden on adaptive immunity increases creating a state of chronic inflammation with possible maladaptation and autoimmunity
4. What causes VDR deactivation is mostly a state of chronic inflammation caused by the pathogens associated with dysbiosis or leaky gut
5. VDR deactivation lead to Increased 1,25-dihydroxy vitamin-D (calcitriol) as there is no consumption and no breakdown
6. Sunshine, dietry and Ingested Vitamin D are preparing the precursors of 1,25-dihydroxy vitamin-D (calcitriol)in the presence of good liver and kidney function
7. 1,25-dihydroxy vitamin-D (calcitriol) is the active form which act as the primary ligand for VDR
8. Olmesartan, a VDR agonist, restores innate immune activity, allows (slow) recovery from advanced disease.
9. Treatment on the long term should be directed to reactivation of VDR by the Natural Ways that Increase Calcitrol and Vitamin D Receptor Gene Expression
10. restoring a balanced Microbiota and overcoming the leaky gut play a major rule in VDR reactivation
Successful management of Polytrauma must achieve the following goals, 1- Keep someone alive that would be dead without you 2- Prioritize treatment to prevent killing someone 3- Treat extremity injuries to return the patient to a functional life. The Priorities are 1- Life threatening, 2- Limb threatening, 3- Function threatening. The question about the best strategy in the management Polytrauma and the choice between an Early Total Care (ETC) vs. Damage Control Orthopedics (DCO) will be answered in this presentation.
Microbiota, vitamin D receptor VDR and autoimmuityfathi neana
The big question is what is behind sickness during our life ?. How the pathogens can prevail and what happen to our immune system and microbiota. How the pathogens in a clever way shut down the innate immunity causing persistent chronic illness, chronic inflammation, maladaptive autoimmunity and other chronic diseases. What is the rule of vitamin D and its receptor VDR . What about the current debate regarding the best choice for managing vitamin D deficient function. Hope we can find the answer in this presentation.
DIC is not a disease entity but an event that can accompany various disease processes. It is an “Acquired” Pathological process. Widespread activation of the clotting cascade lead to formation of blood clots in small blood vessels throughout the body causing a compromise of tissue blood flow leading to multiple organ damage MOD. The coagulation process consumes clotting factors and platelets,normal clotting is disrupted and severe bleeding can occur from various sites. Patients with DIC should be treated at hospitals with appropriate critical care units (ICU) with available Subspecialty expertise, such as hematology, blood bank, or surgery. Patients who present to hospitals without those capabilities and who are stable enough for transfer should be referred expeditiously to a hospital that has those resources. Treatment of DIC includes the underlying disorder, supportive treatment and hemostatic Therapy.
Deep vein thrombosis (DVT) & pulmonary embolism (PE). Life-threatening complications following trauma. Incidence of 5 to 63%. Risk factors: Pelvic and lower extremity fractures,Head injury and Prolonged immobilization. DVT prophylaxis is essential in the management of trauma patients.
Sepsis is the systemic inflammatory response syndrome (SIRS) due to severe infection. Sepsis simply is a Race to death between the host immune system and the pathogens. Micro-organisms grow out of control => hyperinflammatory response, With this insidious pathology the body attacks itself (auto immunity) leading to life threatening risk of organ dysfunction, septic shock and death. Micro-organisms can invade the body through wounds, IV lines, catheters etc. Sepsis kills more than 210,000 people in the US /year. It kills about 1,400 people worldwide every day. Significant decrease in Mortality due to increased Recognition and early Treatment.
Fat Embolism Syndrome (FES) is a Syndrome characterized by: Hypoxia, Confusion and Petechiae. Presenting soon after long bone fracture and soft tissue injury. Diagnosed by exclusion of other causes 0f (Hypoxia & Confusion). It occurs in 0.9 – 8.5% of all fracture patients. Up to 35% of the multiply injured. Mortality 2.5 – 15 - 20%. Rare in upper limb injury and children.
Treatment includes prompt stabilization of long bone fractures and supportive measures which includes: 1- Oxygen Therapy to maintain PaO2. 2- Mechanical Ventilation. 3- Adequate Hydration.
Acute respiratory distress syndrome (ARDS) is a Sudden failure of the respiratory system. It Can occur in anyone over the age of one who is critically ill. It is a Life- threatening because normal gas exchange does not take place due to severe fluid buildup in both lungs.
Prevention can be achieved by Limiting Blood Loss so decreasing transfusion requirements, Early Stabilization Of unstable Fractures and Early prophylactic mechanical Ventilation.
Established cases with ARDS is treated in the Intensive Care Unit By Mechanical ventilation and Oxygen therapy through a ventilator, Fluids through an IV line to improve blood flow and provide nutrition and medicine to prevent and treat infections and to relieve pain.
Ethanol (CH3CH2OH), or beverage alcohol, is a two-carbon alcohol
that is rapidly distributed in the body and brain. Ethanol alters many
neurochemical systems and has rewarding and addictive properties. It
is the oldest recreational drug and likely contributes to more morbidity,
mortality, and public health costs than all illicit drugs combined. The
5th edition of the Diagnostic and Statistical Manual of Mental Disorders
(DSM-5) integrates alcohol abuse and alcohol dependence into a single
disorder called alcohol use disorder (AUD), with mild, moderate,
and severe subclassifications (American Psychiatric Association, 2013).
In the DSM-5, all types of substance abuse and dependence have been
combined into a single substance use disorder (SUD) on a continuum
from mild to severe. A diagnosis of AUD requires that at least two of
the 11 DSM-5 behaviors be present within a 12-month period (mild
AUD: 2–3 criteria; moderate AUD: 4–5 criteria; severe AUD: 6–11 criteria).
The four main behavioral effects of AUD are impaired control over
drinking, negative social consequences, risky use, and altered physiological
effects (tolerance, withdrawal). This chapter presents an overview
of the prevalence and harmful consequences of AUD in the U.S.,
the systemic nature of the disease, neurocircuitry and stages of AUD,
comorbidities, fetal alcohol spectrum disorders, genetic risk factors, and
pharmacotherapies for AUD.
Tom Selleck Health: A Comprehensive Look at the Iconic Actor’s Wellness Journeygreendigital
Tom Selleck, an enduring figure in Hollywood. has captivated audiences for decades with his rugged charm, iconic moustache. and memorable roles in television and film. From his breakout role as Thomas Magnum in Magnum P.I. to his current portrayal of Frank Reagan in Blue Bloods. Selleck's career has spanned over 50 years. But beyond his professional achievements. fans have often been curious about Tom Selleck Health. especially as he has aged in the public eye.
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Introduction
Many have been interested in Tom Selleck health. not only because of his enduring presence on screen but also because of the challenges. and lifestyle choices he has faced and made over the years. This article delves into the various aspects of Tom Selleck health. exploring his fitness regimen, diet, mental health. and the challenges he has encountered as he ages. We'll look at how he maintains his well-being. the health issues he has faced, and his approach to ageing .
Early Life and Career
Childhood and Athletic Beginnings
Tom Selleck was born on January 29, 1945, in Detroit, Michigan, and grew up in Sherman Oaks, California. From an early age, he was involved in sports, particularly basketball. which played a significant role in his physical development. His athletic pursuits continued into college. where he attended the University of Southern California (USC) on a basketball scholarship. This early involvement in sports laid a strong foundation for his physical health and disciplined lifestyle.
Transition to Acting
Selleck's transition from an athlete to an actor came with its physical demands. His first significant role in "Magnum P.I." required him to perform various stunts and maintain a fit appearance. This role, which he played from 1980 to 1988. necessitated a rigorous fitness routine to meet the show's demands. setting the stage for his long-term commitment to health and wellness.
Fitness Regimen
Workout Routine
Tom Selleck health and fitness regimen has evolved. adapting to his changing roles and age. During his "Magnum, P.I." days. Selleck's workouts were intense and focused on building and maintaining muscle mass. His routine included weightlifting, cardiovascular exercises. and specific training for the stunts he performed on the show.
Selleck adjusted his fitness routine as he aged to suit his body's needs. Today, his workouts focus on maintaining flexibility, strength, and cardiovascular health. He incorporates low-impact exercises such as swimming, walking, and light weightlifting. This balanced approach helps him stay fit without putting undue strain on his joints and muscles.
Importance of Flexibility and Mobility
In recent years, Selleck has emphasized the importance of flexibility and mobility in his fitness regimen. Understanding the natural decline in muscle mass and joint flexibility with age. he includes stretching and yoga in his routine. These practices help prevent injuries, improve posture, and maintain mobilit
Couples presenting to the infertility clinic- Do they really have infertility...Sujoy Dasgupta
Dr Sujoy Dasgupta presented the study on "Couples presenting to the infertility clinic- Do they really have infertility? – The unexplored stories of non-consummation" in the 13th Congress of the Asia Pacific Initiative on Reproduction (ASPIRE 2024) at Manila on 24 May, 2024.
- Video recording of this lecture in English language: https://youtu.be/lK81BzxMqdo
- Video recording of this lecture in Arabic language: https://youtu.be/Ve4P0COk9OI
- Link to download the book free: https://nephrotube.blogspot.com/p/nephrotube-nephrology-books.html
- Link to NephroTube website: www.NephroTube.com
- Link to NephroTube social media accounts: https://nephrotube.blogspot.com/p/join-nephrotube-on-social-media.html
Title: Sense of Taste
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the structure and function of taste buds.
Describe the relationship between the taste threshold and taste index of common substances.
Explain the chemical basis and signal transduction of taste perception for each type of primary taste sensation.
Recognize different abnormalities of taste perception and their causes.
Key Topics:
Significance of Taste Sensation:
Differentiation between pleasant and harmful food
Influence on behavior
Selection of food based on metabolic needs
Receptors of Taste:
Taste buds on the tongue
Influence of sense of smell, texture of food, and pain stimulation (e.g., by pepper)
Primary and Secondary Taste Sensations:
Primary taste sensations: Sweet, Sour, Salty, Bitter, Umami
Chemical basis and signal transduction mechanisms for each taste
Taste Threshold and Index:
Taste threshold values for Sweet (sucrose), Salty (NaCl), Sour (HCl), and Bitter (Quinine)
Taste index relationship: Inversely proportional to taste threshold
Taste Blindness:
Inability to taste certain substances, particularly thiourea compounds
Example: Phenylthiocarbamide
Structure and Function of Taste Buds:
Composition: Epithelial cells, Sustentacular/Supporting cells, Taste cells, Basal cells
Features: Taste pores, Taste hairs/microvilli, and Taste nerve fibers
Location of Taste Buds:
Found in papillae of the tongue (Fungiform, Circumvallate, Foliate)
Also present on the palate, tonsillar pillars, epiglottis, and proximal esophagus
Mechanism of Taste Stimulation:
Interaction of taste substances with receptors on microvilli
Signal transduction pathways for Umami, Sweet, Bitter, Sour, and Salty tastes
Taste Sensitivity and Adaptation:
Decrease in sensitivity with age
Rapid adaptation of taste sensation
Role of Saliva in Taste:
Dissolution of tastants to reach receptors
Washing away the stimulus
Taste Preferences and Aversions:
Mechanisms behind taste preference and aversion
Influence of receptors and neural pathways
Impact of Sensory Nerve Damage:
Degeneration of taste buds if the sensory nerve fiber is cut
Abnormalities of Taste Detection:
Conditions: Ageusia, Hypogeusia, Dysgeusia (parageusia)
Causes: Nerve damage, neurological disorders, infections, poor oral hygiene, adverse drug effects, deficiencies, aging, tobacco use, altered neurotransmitter levels
Neurotransmitters and Taste Threshold:
Effects of serotonin (5-HT) and norepinephrine (NE) on taste sensitivity
Supertasters:
25% of the population with heightened sensitivity to taste, especially bitterness
Increased number of fungiform papillae
The prostate is an exocrine gland of the male mammalian reproductive system
It is a walnut-sized gland that forms part of the male reproductive system and is located in front of the rectum and just below the urinary bladder
Function is to store and secrete a clear, slightly alkaline fluid that constitutes 10-30% of the volume of the seminal fluid that along with the spermatozoa, constitutes semen
A healthy human prostate measures (4cm-vertical, by 3cm-horizontal, 2cm ant-post ).
It surrounds the urethra just below the urinary bladder. It has anterior, median, posterior and two lateral lobes
It’s work is regulated by androgens which are responsible for male sex characteristics
Generalised disease of the prostate due to hormonal derangement which leads to non malignant enlargement of the gland (increase in the number of epithelial cells and stromal tissue)to cause compression of the urethra leading to symptoms (LUTS
Title: Sense of Smell
Presenter: Dr. Faiza, Assistant Professor of Physiology
Qualifications:
MBBS (Best Graduate, AIMC Lahore)
FCPS Physiology
ICMT, CHPE, DHPE (STMU)
MPH (GC University, Faisalabad)
MBA (Virtual University of Pakistan)
Learning Objectives:
Describe the primary categories of smells and the concept of odor blindness.
Explain the structure and location of the olfactory membrane and mucosa, including the types and roles of cells involved in olfaction.
Describe the pathway and mechanisms of olfactory signal transmission from the olfactory receptors to the brain.
Illustrate the biochemical cascade triggered by odorant binding to olfactory receptors, including the role of G-proteins and second messengers in generating an action potential.
Identify different types of olfactory disorders such as anosmia, hyposmia, hyperosmia, and dysosmia, including their potential causes.
Key Topics:
Olfactory Genes:
3% of the human genome accounts for olfactory genes.
400 genes for odorant receptors.
Olfactory Membrane:
Located in the superior part of the nasal cavity.
Medially: Folds downward along the superior septum.
Laterally: Folds over the superior turbinate and upper surface of the middle turbinate.
Total surface area: 5-10 square centimeters.
Olfactory Mucosa:
Olfactory Cells: Bipolar nerve cells derived from the CNS (100 million), with 4-25 olfactory cilia per cell.
Sustentacular Cells: Produce mucus and maintain ionic and molecular environment.
Basal Cells: Replace worn-out olfactory cells with an average lifespan of 1-2 months.
Bowman’s Gland: Secretes mucus.
Stimulation of Olfactory Cells:
Odorant dissolves in mucus and attaches to receptors on olfactory cilia.
Involves a cascade effect through G-proteins and second messengers, leading to depolarization and action potential generation in the olfactory nerve.
Quality of a Good Odorant:
Small (3-20 Carbon atoms), volatile, water-soluble, and lipid-soluble.
Facilitated by odorant-binding proteins in mucus.
Membrane Potential and Action Potential:
Resting membrane potential: -55mV.
Action potential frequency in the olfactory nerve increases with odorant strength.
Adaptation Towards the Sense of Smell:
Rapid adaptation within the first second, with further slow adaptation.
Psychological adaptation greater than receptor adaptation, involving feedback inhibition from the central nervous system.
Primary Sensations of Smell:
Camphoraceous, Musky, Floral, Pepperminty, Ethereal, Pungent, Putrid.
Odor Detection Threshold:
Examples: Hydrogen sulfide (0.0005 ppm), Methyl-mercaptan (0.002 ppm).
Some toxic substances are odorless at lethal concentrations.
Characteristics of Smell:
Odor blindness for single substances due to lack of appropriate receptor protein.
Behavioral and emotional influences of smell.
Transmission of Olfactory Signals:
From olfactory cells to glomeruli in the olfactory bulb, involving lateral inhibition.
Primitive, less old, and new olfactory systems with different path
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These simplified slides by Dr. Sidra Arshad present an overview of the non-respiratory functions of the respiratory tract.
Learning objectives:
1. Enlist the non-respiratory functions of the respiratory tract
2. Briefly explain how these functions are carried out
3. Discuss the significance of dead space
4. Differentiate between minute ventilation and alveolar ventilation
5. Describe the cough and sneeze reflexes
Study Resources:
1. Chapter 39, Guyton and Hall Textbook of Medical Physiology, 14th edition
2. Chapter 34, Ganong’s Review of Medical Physiology, 26th edition
3. Chapter 17, Human Physiology by Lauralee Sherwood, 9th edition
4. Non-respiratory functions of the lungs https://academic.oup.com/bjaed/article/13/3/98/278874
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How to Give Better Lectures: Some Tips for Doctors
Food rules
1. Food Rules
to Restore Your Gut Bacteria and
Health
Dr. Fathi Neana, MD
Chief of Orthopaedics
Dr. Fakhry & Dr. A. Al-Garzaie Hospital
March, 16 - 2021
4. "Let thy food be thy medicine and thy medicine be thy food"
Hippocrates 460 BC - 370 BC
"No illness which can be treated by diet should be treated by any
other means”
Moses Maimonides, the great
12th century physician
Tomorrow's Medicine
يقول وسلم عليه هللا صلى هللا رسول
يقمن أكالت آدم ابن بحسب ،بطن من شرا وعاء آدمي مأل ما
،صلبه
لنفسه وثلث لشرابه وثلث لطعامه فثلث محالة ال كان فإن
.
رواه
الترمذي
وصححه
األلباني
Messenger of Allah ( ﷺ
) say: "No man fills a container worse than his stomach.
A few morsels that keep his back upright are sufficient for him. If he has to,
then he should keep one-third for food, one-third for drink and one-third for
his breathing.“ [At-Tirmidhi].
هللا صلى هللا رسول
وسلم عليه
5. Do not treat food with medicine, Let the food be the medicine,
and the Medicine be the food
Dr. Sarah Hallberg May 4, 2015
What are the gut microbiota and human microbiome?
By Markus MacGill - Reviewed by Saurabh (Seth) Sethi, MD
MPH
Last updated Tue 26 June 2018
Let thy food be thy medicine….when possible
Renger F. Witkamp Klaskevan Norren
European Journal of Pharmacology Volume 836,
5 October 2018, Pages 102-114
Tomorrow's Medicine
8. Environment
External environmental
Epigenome
Record of the chemical
changes to the DNA and
histone
Microbiome
Internal environmental
Life
Consciousness-Spirit
Epigenetics, Gut Microbiome and the Environment,
a sensitive interplay
9.
10. Manifestations vs. the Root cause
Figure 1. Speculated health implications of gut microbiota. NAFLD, non-alcoholic fatty liver
disease; NASH, non-alcoholic steatohepatitis; HS, hepatic steatosis; IBD, inflammatory bowel
disease; IBS, irritable bowel syndrome; UC, ulcerative colitis.
11.
12. PART I
What should I eat?
PART II
What kind of food should I eat?
PART III
How should I eat?
14. There is much that scientists are still to learn about our gut microbiota – including what
a healthy gut microbiome should look like – particularly as this may vary for each of us.
However there are a few areas that they are in agreement about
•A healthy gut tends to be associated with more diverse microbiota
•Diversity in our microbiota is achieved through a varied diet
•A plant based diet will promote healthier microbiota
•Sugars and refined starch promote the growth of undesirable bacteria and microbes
•Processed foods, preservatives and food additives harm our gut microbiota
Now while this is fairly easy to follow – it can become a little more difficult when we try
and put it into practice as we’re constantly bombarded with messages telling us what to
eat – that appeal to our carvings – our hunger and the need for convenience in our busy
stressful lives.
So to try and help we’ve taken inspiration from Michael Pollan’s rules for healthy eating
and created a list of our favourites – including a few more of our own:
24 Food Rules to Restore Your Gut Bacteria and Health
BY JOHN CAIRN ON 2018-03-01
15. Contents
•24 Healthy Eating Rules To Restore Your Gut Health
•1. Eat Mostly Plants – Especially Leaves
•2. Only Eat Food That Will Rot
• 3. Use Meat to Flavour or as a Treat
•4. Eat Animals that have Themselves Eaten Well
•5. Eat Colours
•6. Only Eat Junk Food you have Cooked Yourself
•7. Shop the Edge of the Supermarket – Avoid the Aisles
•8. The Whiter the Bread – the Sooner You’ll be Dead
•9. Don’t Eat Anything Your Great-Grandmother Wouldn’t Recognise
•10. Sweeten & Season Your Food Yourself
•11. Don’t Forget to Eat Oily Fish
•12. Have a Glass of Wine with Dinner
•13. Enjoy Meals with People You Love
•15. Don’t Eat Food that is Advertised
•16. Eat Food With 5 ingredients or Less
•17. Plant a Vegetable Garden
•18. Eat at the Table, Never in a Car or Standing Up
•19. Eat When You Are Hungry, Never When You Are Bored
•20. Always Leave the Table a Little Hungry
•21. Eat What is in Season
•22. Drink Water
•23. Leave Something on Your Plate
24. All Things in Moderation, Including Moderation Itself
16.
17. A lack of plant fibre is consistently linked with obesity,
metabolic syndrome and chronic disease.
As Michael Pollan points out “vegetarians are notably
healthier than carnivores, and they live longer.”
As well as being rich in fibre, leafy greens such as
Kale, Swiss chard, mustard greens, spinach, arugula,
are surprisingly rich sources of vitamins and nutrients .
As many as 40% of American adults are deficient in
vitamins A, C, K, and E as well as minerals such as
calcium, magnesium, potassium, manganese and fibre.
These vitamins and minerals are all important to our gut health, our
immune system, our cardiovascular health and even our skin – and all of
which are found in abundance in leafy greens such as spinach, kale,
arugula, and swiss chard
1. Eat Mostly Plants – Especially Leaves
18.
19. Or as Michael Pollan says, “Dont eat food that doesnt
rot.” Processed foods are designed to make food last
longer. More often than not the more processed a food
is, the more preservatives and emulsifiers it will contain
(and therefore, less susceptible to rot).
Preservatives and Emulsifiers are chemicals that are
designed to kill or inhibit the growth of bacteria – and
stop food going off. This is fine for preserving the shelf
life of a bottle of mayonnaise – however when we eat
that mayonnaise the additives – perhaps unsurprisingly
have a similar disruptive effect on our gut bacteria.
Look out for additives in any processed foods you buy
– or better still avoid processed foods and only eat food
that will rot.
2. Only Eat Food That Will Rot
20.
21. Aside from the ethical questions over intensive
animal farming methods and animal welfare, there
are many environmental arguments as to why we
should eat less meat – from its contribution to an
inefficient food system, the pollution of American
water supplies, and to the increasing prevalence of
antibiotic-resistant diseases.
We are not suggesting you should stop eating meat
– or that it is bad for us – a little meat won’t kill you,
but it’s better approached as a side dish than as a
main.
A diet that emphases vegetables and plant fibre
over meat and dairy will lead to much better health
for your gut and body in general.
3. Use Meat to Flavour or as a Treat
22.
23. As Michael Pollan highlights – the diets of the animals we
rear for food (meat, dairy, or eggs) affects the quality of
that food.
Should we expect animals fed on a high energy diet,
growth promoting hormones and antibiotics, housed in
cramped conditions without access to daylight – to be
good for us and provide the nutritional benefits?
The food industry’s focus on maximising yield and
minimising cost has resulted in changes to the diet of
most of the animals we rear for meat – in ways that
damage their health and with similar consequences for
our health.
Ruminants such as cows and sheep that have evolved to
eat grass, yet we insist on feeding them grain. The food
from these animals will contain much healthier types of fat
(more omega-3’s, less omega-6’s) as well as appreciably
higher levels of vitamins and antioxidants.
4. Eat Animals that have Themselves Eaten Well
24.
25. The idea that a healthy plate of food will feature several
different colors is a good example of an old wives’ tale that
turns out to be good science too.” says Pollan:
The colors of many vegetables reflect the different antioxidants
and phytochemicals they contain – all of which feed our gut
bacteria and help reduce inflammation.
As pointed out by DeWayne McCulley, the author of Death to
Diabetes, anti-inflammatory foods can help to reduce the
negative effects of cellular inflammation and oxidation.
Red foods including tomatoes, watermelon, cherries, radishes, beetroot and peppers. These
are foods that are likely to be rich in the antioxidants anthocyanin and lycopene, – all good for
heart health.
Orange and yellow foods get their pigment from beta carotene, which is converted to vitamin A
when digested and is vital for good bones and healthy skin.
Green vegetables are rich in vitamins C, K and E, which can all help support the immune
system, healthy eyes and bones and reduce your risk of chronic diseases.
While Blue and purple fruits and vegetables get their color from anthocyanins.
Blue foods like blueberries have compounds that act as anti-inflammatories, reducing the risk
of disease in your esophagus and colon
5. Eat Colours
26.
27. Cooking ‘junk food’ from scratch – will help you cut out
many of the harmful ingredients present in fast foods
and processed snacks – such as emulsifiers,
preservatives, excitotoxins, artificial colours and
flavours – as well as hydrogenated fats and oils – all
of which harm our gut.
If you’ve ever made junk food at home, you have to
wash the ingredients, peel, slice, fry, mix and then salt
and season. You will make a mess but it will be fun.
However most importantly – even with all the oil,
butter, fat, salt and sugar you’ll be using – you will be
producing healthier food – free of additives and flavour
enhancers – than you will find in commercial
foods. What is more – as you cook from scratch
(reheating a jar or tin doesnt cut it) you will be more
mindful of the ingredients you are using – and your
palette will become more sensitive
Eat anything you want, just cook it yourself.
6. Only Eat Junk Food you have Cooked Yourself
28.
29. The edge of the supermarket or grocery store
contains all the fresh fruit and veg, fresh meat and
dairy – near the loading docks, where it can be
replaced when it goes bad.
The aisles meanwhile are home to processed foods
and sugary drinks – foods that don’t go off and that
harm your gut.
Work your way round the edge of teh supermarket
first filling your trolley or basket with real food that
goes off.
Shop the aisles for whole grains, pulses and
packaged whole foods – such as tinned tomatoes,
beans.
Buy real food that goes off!
7. Shop the Edge of the Supermarket – Avoid the Aisles
30.
31. Foods and beverages that have been prepared
by corporations contain far higher levels of salt
and sugar than any ordinary human would ever
add” says Pollan.
If you season and sweeten foods yourselves
you’ll find you’ll be consuming far less salt,
calories – as well as avoiding other harmful
additives.
Better still if you cook the food from scratch – in
which case you’ll also be omitting all the additives
and favour enhancers that are so common in
commercial food and even restaurants.
8. Sweeten & Season Your Food Yourself
32.
33. Now this old wives tail couldn’t be more relevant
today. White bread is little more than starch – a
slightly more complex form of sugar but broken
down just as quickly and with the same effect on the
body.
Switching to brown or whole meal breads provides
fibre we need to reduce inflammation and for the
health of our gut and slows down the absorption of
starch.
9. The Whiter the Bread – the Sooner You’ll be
Dead
Fiber – of which there are many types – works wonders for our gut – soluble fiber
feeds our healthy gut bacteria and is transformed into Short chain fatty acids such
as butyrate – that helps to reduce inflammation and restore the health of our gut
lining. It also helps fill us up and helps reduce excess.
34.
35. The message here is to eat food, not food
products.
The invention of margarine is a great example –
marketed as a healthier version of butter, we’re
now learning about how harmful margarine and
other spreads laced with trans fats really are – and
how grass fed butter isn’t bad for us after all.
Sadly the message is slow to filter through and
we’re all too susceptible to advertising and
marketing messages telling us to eat new products.
If it didn’t exist 70 years ago then its not real food
and you should avoid it.
10. Don’t Eat Anything Your Great-Grandmother Wouldn’t
Recognise
36.
37. There is one food you should be eating (which
you probably aren’t) – and that is oily fish.
Fishes such as Mackerel, Herring, Salmon,
Trout and Sardines are all high in healthy oils
such as omega 3’s and packed with other
vitamins and nutrients.
In addition oily fish such as whitebait, canned
sardines, pilchards and tinned salmon are
good sources of calcium and phosphorus
which can help keep our bones strong.
11. Don’t Forget to Eat Oily Fish
39. A glass of wine is good for you. Red wine is especially rich in polyphenols
and anti-oxidants – which help reduce oxidative stress and inflammation.
Irish physician Samuel Black first noticed how the French suffer a relatively
low levels of coronary heart disease, despite having a diet relatively rich in
saturated fats – an observation later credited to their Mediterranean diet
and red wine consumption.
Alcohol in moderation- and red wine in particular has been shown to be
better for longevity than abstinence.
Dark chocolate or fresh berries to get the same
polyphenol benefits . - Polyphenols are plant
compounds that have been linked to health
benefits like lowering blood
pressure and cholesterol. Many polyphenols
aren’t absorbed by the body and instead end up
being digested by bacteria in the gut.
12- Dark chocolate or fresh berries (vs. red wine)
40.
41. Dinners with family and friends build relationships.
They help your kids do better in school, they
benefit your relationships with your partner, your
colleagues and your friends.
Families traditionally ate together, around a table
and not a TV, at regular meal times. It’s a good
tradition.
“Remember when eating between meals felt
wrong?” Pollan asks.
Sadly studies suggest that the majority of
American families eat together less than 1 in 4
meals together, missing out on sharing this
valuable time as a family.
13. Enjoy Meals with People You Love
42.
43. Food has got cheaper over the last few decades,
and we’ve been spending a smaller percentage of
our income on it. Now we’re eating more and more
calories but getting less nutritional value from it
and our food wastage is mounting. Americans
spend, on average, only 6 percent of their income
on food, down from 24 percent in 1947, far less
than any other nation.
Our farming practices and food industry is focused
on quantity and yield at the expense of quality,
variety and value. Eat less and waste less but be
willing to pay a bit more for foods with more flavour
and nutrition.
Pay a bit more for that wild salmon, the grass-fed
beef, and the organic milk but reduce the amount
you consume (particularly for red meat) – and the
amount that goes to waste.
14. Pay More, Eat Less.
44.
45. 94% of advertising budgets for food are for
processed food. Real food is not being
advertised” says Pollan. The farmer doesnt have
money to advertise his broccoli.
Advertising is fuelling the profits of the large
corporations such as Nestle, Coca-Cola, Pepsi
and Kraft-Heinz. These companies don’t produce
healthy food!
Whats more – avoid any food that claims to have
health benefits – these claims such as “No added
sugar” or “contains whole wheat” can create the
false impression that a product is healthy when
it’s not.
15. Don’t Eat Food that is Advertised
46.
47. This rule is intended to help differentiate between
lightly processed foods – such as olive oil, flour and
yogurt – and highly processed foods such as ready
meals, chips and fast foods.
When we say 5 ingredients we mean on the label –
not in the recipe. The number of ingredients a
packaged food contains is a very good indication of
how processed it is – and therefore how bad it is
for you.
Whats more you should be extra fearful if you don’t
recognise or worse still can’t pronounce any of the
ingredients on the label.
16. Eat Food With 5 ingredients or Less
48.
49. Plant a Vegetable Garden if You Have the
Space, a Window Box if You Don’t. Our
relationship with food and nature has been
severed with the advent of industrial agriculture.
The soil is rich in microbes and getting our
hands dirty – as well as eating foods that we
have planted and grown at home – is a
rewarding activity with untold benefits for our gut
health.
Whats more your grocery bill is likely to increase
if you are buying a lot of fresh food. By growing
some of your own vegetables you can cut down
on costs. You can even grow some vegetables
all year round in a green house or even on your
kitchen windowsill.
17. Plant a Vegetable Garden
50.
51. “Anything that arrives through a car window
isnt real food” Likewise anything you can grab
“on the go” while hopping between meetings
or snacking on the way home – most likely
isnt food either. Food is to be enjoyed and
that requires more respect for meal times and
environments.
Sadly the average American eats one in every
five meals in their car, one in four Americans
eats at least one fast food meal every single
day.
18. Eat at the Table, Never in a Car or Standing
Up
52.
53. Two studies, reported at the British Psychological
Society highlighted the effects of boredom on
food choices and both found people are more
likely to reach for junk food after completing a
boring task.
“These results are in line with previous research
[and]strengthen the theory that boredom is related
to low levels of the stimulating brain chemical
dopamine and that people try to boost this by
eating fat and sugar if they cannot alleviate their
boredom in some other way” Said Sandi Mann,
the studies author
19. Eat When You Are Hungry, Never When You
Are Bored
54.
55. It is not just what you eat but how you eat.
The Japanese have a saying – eat until you are
four-fifths full.
Islamic culture has a similar rule, and in
Germany they say, ‘Tie off the sack before it’s
full.
“Always Leave the Table a Little Hungry” means
that you should get in the habit of restraint and
moderation and not eat too much
20. Always Leave the Table a Little Hungry
56.
57. One of the biggest benefits of eating seasonally is
that you save money on food.
At the peak of the harvest it costs less for farmers
and the supply chain to get the food to you local
store.
However the other notable benefits are that if you
buy food that’s in season it will be fresher, having
been picked more recently and travelled less
distance to you and therefore taste better and be
better for you.
It may seem like common sense, but with the
incredible supply chains meeting demand for exotic
foods – it’s one of those things many of us ignore
when we’re shopping.
21. Eat What is in Season
58.
59. Drink Water! There are two messages here –
the first is that water is what our bodies need to
hydrate and function well – and very often we aren’t
hydrating ourselves enough. Drinking more water
can actually help us loose weight.
The second point here is that every where we go
we are confronted by a range of drinks – sodas,
high in sugar or low sugar, vitamin drinks, sports
drinks, high sugar coffees. None of these do us any
good – they whether high in sugar or artificial
sweeteners they do our gut untold damage. Drink
water – it is much better for you and might help you
lose weight.
22. Drink Water
60.
61. Most of us grew up with the phrase “Finish
everything on your plate!” or words to that effect
repeated over and over…” Well for many of us
these words have stuck and we – rightly perhaps
don’t like to see wastage.
(Aside perhaps from Texans who – I was proudly
informed when I visited – have a tradition of leaving
food on the plate to signify their wealth!)
Well rather the underlying message hear is not to
condone or encourage wastage and signify wealth
and excess – but rather for us to make a conscious
effort to recognise when we are full or better still
nearly full – and stop eating at that point.
23. Leave Something on Your Plate
62.
63. One of my favourite sayings – I cant remember
who or where I first hear this from – but it applies
to all walks of life.
Exercise self restraint most of the time – but
reward yourself when you deserve it – and don’t
let your discipline prevent you from enjoying the
odd indulgence.
As has been noted in many studies –stress has
been found to be just as harmful as a bad diet –
so remember to enjoy life and treat yourself once
in a while
24. All Things in Moderation, Including Moderation Itself
66. Int J Health Sci (Qassim). 2018 Mar-Apr; 12(2): 61–69. PMCID: PMC5870322 PMID: 29599697
Links between the Prophet Muhammad (PBUH) recommended foods and disease management:
A review in the light of modern superfoods
Sharique A. Ali, Naima Parveen, and Ayesha S. Ali
Author information Copyright and License information Disclaimer
Figure 1
Superfoods beneficial
to health
67. Table 1: Showing the links between superfoods and their health potentials